Levels of leucine in whey protein found to have limited effect on post-exercise responses

3969cabd-713a-4cad-8f8a-13b6c8772850articleimage.jpg

24 Nov 2017 --- Despite higher-magnitude increases in blood leucine concentrations with native whey, it was not superior to regular whey (WPC-80) when it came to the effect on muscle protein synthesis and phosphorylation of the protein p70S6K during a five-hour post-exercise period. This is according to a study published in the Journal of the International Society of Sports Nutrition.

Native whey was also noted to increase phosphorylation of p70S6K and muscle protein synthesis rates to a greater extent than milk during the five-hour post-exercise period.

Study compares anabolic effects of protein types
Protein intake is essential to maximally stimulate muscle protein synthesis, and the amino acid leucine seems to possess a superior effect on muscle protein synthesis compared to other amino acids. Native whey has higher leucine content and thus a potentially greater anabolic effect on muscle than regular whey (WPC-80). The study compared the acute anabolic effects of ingesting 2 x 20g of native whey protein, WPC-80 or milk protein after a resistance exercise session.

A total of 24 young resistance trained men and women took part in the double-blind, randomized, partial crossover, controlled study. Participants received either WPC-80 and native whey – in a crossover design – or milk. Supplements were ingested immediately (20g) and two hours after (20g) a bout of heavy-load lower body resistance exercise.

Blood samples and muscle biopsies were collected to measure plasma concentrations of amino acids by gas-chromatography mass spectrometry, muscle phosphorylation of p70S6K, 4E–BP1 and eEF-2 by immunoblotting, and mixed muscle protein synthesis by use of [2H5] phenylalanine-infusion, gas-chromatography mass spectrometry and isotope-ratio mass spectrometry.

Being the main comparison, differences between native whey and WPC-80 were analyzed by a one-way analysis of variance (ANOVA) and comparisons between the whey supplements and milk were analyzed by a two-way ANOVA.

Native whey was found to increase blood leucine concentrations more than WPC-80 and milk. Native whey ingestion induced a greater phosphorylation of p70S6K than milk 180 minutes after exercise. Muscle protein synthesis rates increased one to three hours after exercise with WPC-80 (0.119 percent), and one to five hours after exercise with native whey (0.112 percent). Muscle protein synthesis rates were higher one to five hours after exercise with native whey than with milk.

Levels of leucine in whey protein are one of the hot topics in the sports nutrition space. The recent webinar “A Pouch for Olympic Gold,” hosted by NutritionInsight’s sister website FoodIngredientsFirst, discussed leucine’s role and had a strong focus on protein’s role in recovery and muscle-building benefits, even while sleeping.

“I think that [amino acids are] all important, but the only one that can trigger the onset of protein synthesis seems to be leucine,” said Professor Asker Jeukendrup, Performance Manager Nutrition at NOC*NSF Dutch High Performance Team and Owner at mysportscience sport science consulting services.

By Paul Creasy

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Health & Nutrition News

Bone broth growth: Essentia taps healthier alternative trends with new organic beef bone broth powder

14 Nov 2018 --- Trends toward high-protein, low carb foods are driving innovation at Essentia Protein Solutions which is tapping into the growing popularity of bone broth as part of its showcase during the forthcoming Food Matters Live, in London next week (20-22 November 2018). The company will be presenting a range of nutrient-rich applications including a new organic beef bone broth, a collagen peptide-based cordial drink and a high protein pork crunch snack.

Health & Nutrition News

Beef extract obtained from cooking process may boost exercise performance, mice study finds 

13 Nov 2018 --- An extract obtained by cooking beef could improve exercise performance and lessen post-exercise fatigue, a mice study published in Nutrients has found. The study sought to evaluate the potential beneficial effects of beef extract on exercise performance, as well as the related role of the gut microbiota. Although the extract was found to improve exercise performance by preserving muscle glycogen, it was independent of any relationship with the gut microbiota.

Health & Nutrition News

Yuzu, taro and cookie dough: Innovative flavors flex their muscles in sports nutrition category 

12 Nov 2018 --- The sports nutrition market is continually undergoing growth, necessitating flavor innovation for both product differentiation and base-protein taste masking. In an era of bountiful choice, it has never been more critical, yet challenging, to stand out on the shelf, and one way to catch a consumer's’ eye is through novel flavor use. “Flavours of the future” in the sports nutrition market span global cuisines to tantalize future consumer taste buds with yuzu and mochi flavors, as well as US-style s’mores, cookie dough and birthday cake, according to a research project conducted by Synergy Flavours. 

Health & Nutrition News

Weekly Roundup: CJ CheilJedang expands Indonesia plant, Valensa hosts expert panel on saw palmetto

09 Nov 2018 --- This week in nutrition, CJ CheilJedang has expanded its Indonesia Jombang plant with a new production line, while Advanced Organic Materials is expanding its manufacturing operations into Spain. OmniActive Health Technologies CurcuWIN and Lutemax 2020 both gained US Pharmacopeia (USP) verification, and Valensa International appointed Sendhil Pani to lead its microalgae market expansion. Valensa also hosted an expert panel yesterday to examine the damage to saw palmetto extract’s sustainability following recent hurricane damage in the Florida area.

Health & Nutrition News

Conveying overall wellness: Better-for-you NPD thrives on protein, fiber and natural platforms

08 Nov 2018 --- With half of all food and beverage launches in 2018 year to date having a better-for-you claim, the surge in product innovation catering to consumer demands for a healthier lifestyle is clear-cut. But what are some of the standout strategies for creating products with a much sought after health halo? Yesterday’s webinar presented by Innova Market Insights cast a light on the role of protein, fiber and natural ingredients in providing formulators with key strategies to convey overall wellness in food and beverage development.

More Articles
URL : http://www.nutritioninsight.com:80/news/levels-of-leucine-in-whey-protein-found-to-have-limited-effect-on-post-exercise-responses.html