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Myofibrillar Protein Synthesis Following Ingestion of Soy Protein Isolate at Rest and After Resistance Exercise in Elderly Men
Published in Chad Cox, Clinical Nutrition and Aging, 2017
Yifan Yang, Tyler A. Churchward-Venne, Nicholas A. Burd, Leigh Breen, Mark A. Tarnopolsky, Stuart M. Phillips
In the present study, we observed protein source-dependent differences in rates of leucine oxidation (Figure 4). When expressed relative to lean body mass, rates of leucine oxidation were significantly greater for S20 than W20 (Figure 4). The higher rates of leucine oxidation in S20 vs. W20 suggest that a greater proportion of the amino acids from soy protein were diverted towards oxidation, and were thus unavailable as substrate for protein synthesis. Overall, although they are considered to be equivalent high quality proteins from the perspective of the truncated PDCAAS scoring system [16], there are clearly important differences in the capacity of soy and whey protein to stimulate MPS and promote anabolism. This point is of particular importance to the elderly in whom preserving skeletal muscle mass is of importance. Previous work showing that nitrogen balance is attainable with long-term diets containing moderate amounts of soy [35] would appear to be incongruent with our data; however, these data [35] are confounded by weight loss in a number of the subjects and due to the age of subjects in this study not being entirely comparable. Our data would, in contrast to previous conclusions regarding the adequacy of soy protein [35-37], suggest that long-term consumption of soy protein may not attenuate sarcopenic muscle loss.
Personalization of Nutrition Advice
Published in David Heber, Zhaoping Li, Primary Care Nutrition, 2017
Proteins containing all the essential amino acids and nonessential amino acids in proper amounts are called complete, while proteins missing some essential amino acids are called incomplete. Two incomplete proteins, such as those found in corn and beans or rice and beans, can be combined to produce a mixed protein with higher protein quality. The original biological value tables found in many nutrition textbooks were assessed in animals and did not evaluate digestibility, leading to the impression that soy protein, the highest-quality protein in the plant world, had a biological value of 73 compared with egg white, which has a value of 100. The protein digestibility-corrected amino acid score (PDCAAS) has been adopted by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) as the preferred method for the measurement of the protein value in human nutrition. The method is based on comparison of the concentration of the first limiting essential amino acid in the test protein with the concentration of that amino acid in a reference scoring pattern. This scoring pattern is derived from the essential amino acid requirements of the preschool-aged child. The chemical score obtained in this way is corrected for true digestibility of the test protein. PDCAAS values higher than 100% are not accepted as such but are truncated to 100%. Using this method, soy protein, whey protein, and egg white all have a biological value of 100% (Schaafsma 2005).
Contact and Combat Sports
Published in Datta Sourya, Debasis Bagchi, Extreme and Rare Sports, 2019
In order to benefit the most from training sessions, boxers need to ensure they are properly fueled and hydrated. Guaranteeing adequate intake of a wide variety of fruits and vegetables will provide many of the vitamins and minerals required to prevent illness and promote good health and recovery. Consuming adequate carbohydrate-containing foods, particularly before and after training sessions, will help fuel and promote recovery. Protein intake that contains a high biological value (BV) and various protein stores that possess a high Protein Digestibility Corrected Amino Acid Score (PDCAA) are recommended to best facilitate recovery and growth (Table 3.2). Care needs to be taken to prevent excessive body-fat gain between competitions, while fueling training sessions, achieving recovery post-training and promoting a healthy body image and attitude towards food intake and weight management are all important. It is common for athletes to feel nervous or find it hard to eat before a bout. Choosing light, easy-to-digest, low-fat, low-fiber foods or liquid foods (e.g. meal-replacement drinks, sports bars, simple sandwiches, dry biscuits, etc.) close to competition can be a suitable strategy to provide energy while minimizing gut discomfort. Following their bout, if a boxer needs to make weight again the following day, they should check their weight and if further weight loss is required then they should adjust total volume/weight of food and fluid consumed over the rest of the day. Preference should be given to low-fiber/low-weight foods that provide carbohydrate and protein for energy and recovery while avoiding excessively large/heavy meals and large fluid intakes in order to make weight again.
Development of a Natural Product Rich in Bioavailable Omega-3 DHA from Locally Available Ingredients for Prevention of Nutrition Related Mental Illnesses
Published in Journal of the American College of Nutrition, 2020
Christina N. Charles, Hulda Swai, Titus Msagati, Musa Chacha
The optimized RUF formulae contained a high amount (220 mg/100g) of preformed omega-3 DHA and EPA. Similarly, the optimized RUF formulae contained a significant amount of natural cofactors required for the conversion of omega-3 ALA into omega-3 DHA in the body. In addition, the optimized formulae contained a relatively well-balanced omega-6 to omega-3 fatty acids (2.5:1) ratio compared to the commonly used RUF(Plumpy’nut). The optimized formulae also achieved the UN standards for phytic acid to iron ratio, phytic acid to zinc ratio, calcium to phosphorus ratio, and zinc to copper ratio which are determinants of mineral absorption in the body. In view of protein quality, the optimized formulation achieved more than 95% of the PDCAAS (Table 1).
Rationale and Design for a Higher (Dairy) Protein Weight Loss Intervention That Promotes Muscle Quality and Bone Health in Older Adults with Obesity: A Randomized, Controlled Pilot Study
Published in Journal of Nutrition in Gerontology and Geriatrics, 2021
Marshall G. Miller, Kathryn N. Porter Starr, Jamie Rincker, Melissa C. Orenduff, Shelley R. McDonald, Carl F. Pieper, Angela R. Fruik, Kenneth W. Lyles, Connie W. Bales
Protein sources vary in quality, depending on both amino acid composition and bioavailability. Dairy foods such as milk, yogurt, and cheese are nutrient-rich sources of protein, specifically whey and casein.26 Both whey protein and casein are considered complete proteins sources, providing all necessary amino acids and scoring highly on both the Digestible Indispensable Amino Acid Score (DIAAS) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) scales.27,28 As a source of protein, dairy foods are widely-available, affordable, and well-tolerated by older adults.29
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
The definition of protein quality takes into consideration protein digestibility and absorption, as well as the role of certain amino acids in the regulation of cellular processes using the Digestibility-Corrected Amino Acid Score (PDCAAS), which corrects for faecal nitrogen.109–111