1. Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial
- Author
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Zandrie Hofman, Marianne Klebach, Jue Liu, and Monique Visser
- Subjects
0301 basic medicine ,Male ,Arginine ,Vegetable Proteins ,arginine ,chemistry.chemical_compound ,0302 clinical medicine ,protein blend ,Casein ,Vegetables ,Food science ,vegetable protein ,Amino Acids ,amino acid composition ,chemistry.chemical_classification ,Nutrition and Dietetics ,Cross-Over Studies ,Chemistry ,Area under the curve ,food and beverages ,Caseins ,non-essential amino acid ,Amino acid ,Milk ,Soybean Proteins ,Female ,Dietary Proteins ,Leucine ,leucine ,lcsh:Nutrition. Foods and food supply ,protein quality ,animal structures ,Biological Availability ,030209 endocrinology & metabolism ,lcsh:TX341-641 ,Article ,enteral tube feed ,03 medical and health sciences ,Double-Blind Method ,Animals ,Humans ,Aged ,methionine ,030109 nutrition & dietetics ,Methionine ,Peas ,Whey Proteins ,Soybeans ,Protein quality ,Food Science ,glycine ,Pea Proteins - Abstract
Protein quality is important for patients needing medical nutrition, especially those dependent on tube feeding. A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea, P4) developed to obtain a more balanced amino acid profile with higher chemical scores, was compared to its constituent single proteins. Fourteen healthy elderly subjects received P4, whey, casein, soy, and pea (18 g/360 mL bolus) on five separate visits. Blood samples were collected at baseline until 240 min after intake. Amino acid availability was calculated using incremental maximal concentration (iCmax) and area under the curve (iAUC). Availability for P4 as a sum of all amino acids was similar to casein (iCmax and iAUC) and whey (iCmax) and higher vs. soy (iCmax and iAUC) and pea (iCmax). Individual amino acid availability (iCmax and iAUC) showed different profiles reflecting the composition of the protein sources: availability of leucine and methionine was higher for P4 vs. soy and pea, availability of arginine was higher for P4 vs. casein and whey. Conclusions: The P4 amino acid profile was reflected in post-prandial plasma levels and may be regarded as more balanced compared to the constituent single proteins.
- Published
- 2019