Influence of the protein digestion rate on protein turnover in young and elderly subjects
Influence of the protein digestion rate on protein turnover in young and elderly subjects
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DOI：
10.1093/jn/131.10.3228s
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发表时间：
2002-10-01
影响因子：
4.2
通讯作者：
Beaufère, B
中科院分区：
文献类型：
--
作者：
Dangin, M;Boirie, Y;Beaufère, B
人们很早就认识到，许多饮食参数，例如蛋白质和非蛋白质能源的数量和类型，会影响蛋白质代谢。最近，我们证明蛋白质消化率是调节餐后蛋白质增益的独立因素。事实上，在年轻男性中，使用非稳态方法和内在标记的乳蛋白组分[乳清蛋白（WP）和酪蛋白（CAS）]，我们发现缓慢消化的膳食蛋白（CAS）比快速消化的膳食蛋白（WP）诱导更大的蛋白质增益。这种增益的机制也根据蛋白质消化率的不同而不同。 WP 刺激氨基酸氧化和蛋白质合成，但不改变蛋白水解作用，而 CAS 在较小程度上增加氨基酸氧化和蛋白质合成，并强烈抑制蛋白水解作用。这些结果引出了“慢”和“快”蛋白质的概念，并通过进一步的实验得到证实，在这些实验中，测试的膳食呈现出不同的消化速率，但在氨基酸谱方面是相同的。我们还分析了添加到 CAS 和 WP 中的脂肪和碳水化合物的影响。我们的初步结果表明，在 CAS 和 WP 中添加非蛋白质能源可以减弱蛋白质消化率和蛋白质增益的差异。最后，与年轻受试者相比，对于老年受试者来说，“快速”蛋白质可能比“慢速”蛋白质更有益于限制体内蛋白质流失。然而，需要长期研究来证实这种与年龄相关的影响。
It has long been recognized that numerous dietary parameters, such as the amount and type of protein and nonprotein energy sources, affect protein metabolism. More recently, we demonstrated that the protein digestion rate is an independent factor regulating postprandial protein gain. Indeed, in young men, using a non-steady-state approach and intrinsically labeled milk protein fractions [whey protein (WP) and casein (CAS)] we showed that a slow digested dietary protein (CAS) induced a greater protein gain than a fast one (WP). The mechanisms of this gain also differed according to the protein rate of digestion. WP stimulated amino acid oxidation and protein synthesis without modifying proteolysis, whereas CAS increased amino acid oxidation and protein synthesis to a lesser extent and strongly inhibited proteolysis. These results led to the concept of "slow" and "fast" protein and were confirmed by further experiments during which the meals tested presented different digestion rates but were otherwise identical in terms of amino acid profile. We also analyzed the effects of fat and carbohydrates added to CAS and WP. Our preliminary results suggest that added nonprotein energy sources to CAS and WP attenuated the differences in both the protein digestion rate and protein gain. Finally, and in contrast to young subjects, a "fast" protein may be more beneficial than a "slow" one in elderly subjects, to limit body protein loss. However, long-term studies are needed to confirm this age-related effect.