Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals-Reference-Cited by-同舟云学术

Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals

Published:2023-09-01 Issue:3 Volume:325 Page:E267-E279
ISSN:0193-1849
Container-title:American Journal of Physiology-Endocrinology and Metabolism
language:en
Short-container-title:American Journal of Physiology-Endocrinology and Metabolism

Author:

West Sam¹^ORCID,Monteyne Alistair J.¹,Whelehan Gráinne¹^ORCID,van der Heijden Ino¹,Abdelrahman Doaa R.²³,Murton Andrew J.²³,Finnigan Tim J. A.⁴,Stephens Francis B.¹^ORCID,Wall Benjamin T.¹^ORCID

Affiliation:

1. Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, United Kingdom

2. Department of Surgery, University of Texas Medical Branch, Galveston, Texas, United States

3. Sealy Center of Aging, University of Texas Medical Branch, Galveston, Texas, United States

4. New Era Foods, Yarm, United Kingdom

Abstract

This study provides evidence that pea protein (PEA), mycoprotein (MYC), and their blend (BLEND) can support postexercise myofibrillar protein synthesis rates following a bout of whole body resistance exercise. Furthermore, these data suggest that a methionine deficiency in pea may not limit its capacity to stimulate an acute increase in muscle protein synthesis (MPS).

Funder

Marlow Foods :TD

Marlow Foods LTD

HHS | NIH | National Institute on Aging

Publisher

American Physiological Society

Subject

Physiology (medical),Physiology,Endocrinology, Diabetes and Metabolism

Link

https://journals.physiology.org/doi/pdf/10.1152/ajpendo.00166.2023

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