THE EFFECT OF DOSE AND COMPOSITION OF DIETARY BEEF ON MUSCLE PROTEIN ANABOLISM

膳食牛肉的剂量和成分对肌肉蛋白合成代谢的影响

• 批准号: 7378751
• 负责人: Douglas Paddon-Jones
• 金额: $ 3.49万
• 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/7378751
• 关键词: EFFECT; DOSE; COMPOSITION; DIETARY; BEEF

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. Background: 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. Specific Aims and Procedure: 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 beef differing in portion size and fat content. Experimental Design: We will study a total of 90 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. Significance (summary): We propose to investigate the metabolic response to a practical nutritional intervention that will address a number of the mechanisms contributing to muscle protein synthesis and muscle loss during aging.

该子项目是利用NIH/NCRR资助的中心赠款提供的资源的许多研究子项目之一。子弹和调查员（PI）可能已经从其他NIH来源获得了主要资金，因此可以在其他清晰的条目中代表。列出的机构适用于该中心，这不一定是调查员的机构。背景：许多人随着年龄的增长而失去肌肉质量和力量。可能导致这种损失的因素之一是饮食的变化。具体而言，老年人可能不会吃足够的饮食蛋白，或者他们吃的蛋白质可能不会有效地吸收到肌肉组织中。具体目的和程序：这项研究的目的是测量年轻人和老年人在摄入牛肉大小和脂肪含量不同后的年轻和老年人中血浆浓度的变化。 实验设计：我们将研究20至50岁（年轻）和60和85岁（老年人）的90名健康男性和女性志愿者。我们将使用已建立的技术，包括稳定的同位素示踪方法，血液采样和肌肉活检来测量血浆激素和氨基酸浓度的变化以及骨骼肌合成。 意义（摘要）：我们建议研究对实际营养干预的代谢反应，该反应将解决导致肌肉蛋白质合成和衰老过程中肌肉损失的许多机制。