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Cheese Ingestion Increases Muscle Protein Synthesis Rates Both at Rest and During Recovery from Exercise in Healthy, Young Males: A Randomized Parallel-Group Trial

Authors :
Wesley J H Hermans
Cas J Fuchs
Floris K Hendriks
Lisanne H P Houben
Joan M Senden
Lex B Verdijk
Luc J C van Loon
Physiotherapy, Human Physiology and Anatomy
Human Physiology and Sports Physiotherapy Research Group
Humane Biologie
RS: NUTRIM - R3 - Respiratory & Age-related Health
Source :
Journal of Nutrition, 152(4), 1022-1030. Oxford University Press
Publication Year :
2022
Publisher :
Oxford University Press, 2022.

Abstract

Background Protein ingestion increases muscle protein synthesis rates. The food matrix in which protein is provided can strongly modulate the postprandial muscle protein synthetic response. So far, the muscle protein synthetic response to the ingestion of whole foods remains largely unexplored. Objectives To compare the impact of ingesting 30 g protein provided as milk protein or cheese on postprandial plasma amino acid concentrations and muscle protein synthesis rates at rest and during recovery from exercise in vivo in young males. Methods In this randomized, parallel-group intervention trial, 20 healthy males aged 18-35 y ingested 30 g protein provided as cheese or milk protein concentrate following a single-legged resistance-type exercise session consisting of 12 sets of leg press and leg extension exercises. Primed, continuous intravenous L-[ring-C-13(6)]-phenylalanine infusions were combined with the collection of blood and muscle tissue samples to assess postabsorptive and 4-h postprandial muscle protein synthesis rates at rest and during recovery from exercise. Data were analyzed using repeated measures Time x Group (x Leg) ANOVA. Results Plasma total amino acid concentrations increased after protein ingestion (Time: P < 0.001), with 38% higher peak concentrations following milk protein than cheese ingestion (Time x Group: P < 0.001). Muscle protein synthesis rates increased following both cheese and milk protein ingestion from 0.037 +/- 0.014 to 0.055 +/- 0.018%center dot h(-1) and 0.034 +/- 0.008 to 0.056 +/- 0.010%center dot h(-1) at rest and even more following exercise from 0.031 +/- 0.010 to 0.067 +/- 0.013%center dot h(-1) and 0.030 +/- 0.008 to 0.063 +/- 0.010%center dot h(-1), respectively (Time: all P < 0.05; Time x Leg: P = 0.002), with no differences between cheese and milk protein ingestion (Time x Group: both P > 0.05). Conclusion Cheese ingestion increases muscle protein synthesis rates both at rest and during recovery from exercise. The postprandial muscle protein synthetic response to the ingestion of cheese or milk protein does not differ when 30 g protein is ingested at rest or during recovery from exercise in healthy, young males.

Details

Language :
English
ISSN :
00223166
Volume :
152
Issue :
4
Database :
OpenAIRE
Journal :
Journal of Nutrition
Accession number :
edsair.doi.dedup.....f23c36e1b6312fa46debf032542db14f