BEEF INGESTION AND MUSCLE PROTEIN METABOLISM

牛肉摄入和肌肉蛋白质代谢

• 批准号: 7378745
• 负责人: Douglas Paddon-Jones
• 金额: $ 2.11万
• 依托单位: UNIVERSITY OF TEXAS MED BR GALVESTON
• 依托单位国家: 美国
• 财政年份: 2006
• 资助国家: 美国
• 起止时间: 2006-04-01 至 2007-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7378745
• 关键词: BEEF; INGESTION; MUSCLE; PROTEIN; METABOLISM

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Many individuals lose muscle mass and strength as they get older. One of the factors that may contribute to this loss is changes in the diet. Specifically, elderly individuals may not eat sufficient dietary protein or the protein they do eat may not be as efficiently assimilated into muscle tissue. Previous studies have examined the effect of protein supplements and amino acids on protein synthesis and muscle growth, but there is a lack of data examining the effect of common sources of dietary protein (i.e., beef) on muscle protein synthesis. The goal of this study is to measure changes in plasma concentrations of amino acids and muscle protein synthesis in young and elderly individuals following ingestion of 4 oz of lean beef. We will study a total of 20 healthy male and female volunteers between the ages of 20 and 50 (young) and 60 and 85 (elderly). We will use established techniques including stable isotope tracer methodology, blood sampling and muscle biopsies to measure changes in plasma hormone and amino acid concentrations and skeletal muscle synthesis. This project will examine changes in muscle protein synthesis in response to a common source of dietary protein. This study will address a number of the mechanisms contributing to muscle loss during aging. In particular, this project will have direct implications for both the quality and quantity of protein ingested as part of a daily diet.

这个子项目是利用由NIH/NCRR资助的中心拨款提供的资源的许多研究子项目之一。子项目和调查员(PI)可能从另一个NIH来源获得了主要资金，因此可能会出现在其他CRISE条目中。列出的机构是针对中心的，而不一定是针对调查员的机构。随着年龄的增长，许多人失去了肌肉和力量。造成这一损失的因素之一可能是饮食的变化。具体地说，老年人可能没有摄入足够的饮食蛋白质，或者他们吃的蛋白质可能没有有效地被肌肉组织同化。以前的研究已经研究了蛋白质补充剂和氨基酸对蛋白质合成和肌肉生长的影响，但缺乏研究常见的饮食蛋白质来源(即牛肉)对肌肉蛋白质合成的影响的数据。这项研究的目的是测量年轻人和老年人在摄入4盎司瘦牛肉后血浆氨基酸浓度和肌肉蛋白质合成的变化。我们将研究20名健康的男女志愿者，年龄在20岁到50岁之间(年轻人)，60岁到85岁之间(老年人)。我们将使用成熟的技术，包括稳定同位素示踪方法、血液采样和肌肉活检来测量血浆激素和氨基酸浓度以及骨骼肌合成的变化。这个项目将研究肌肉蛋白质合成的变化，以回应常见的饮食蛋白质来源。这项研究将解决在衰老过程中导致肌肉损失的一些机制。特别是，这个项目将对日常饮食中摄入的蛋白质的质量和数量产生直接影响。