Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial. Issue 2 (21st May 2020)

• Record Type: Journal Article
• Authors: Monteyne, Alistair J; Coelho, Mariana O C; Porter, Craig; Abdelrahman, Doaa R; Jameson, Thomas S O; Jackman, Sarah R; Blackwell, Jamie R; Finnigan, Tim J A; Stephens, Francis B; Dirks, Marlou L; Wall, Benjamin T
• Is Part Of: American journal of clinical nutrition. Volume 112:Issue 2(2020)
• Page Start: 318
• Page End: 333
• Publication Date: 2020-05-21
• Subjects: mycoprotein -- amino acids -- muscle protein synthesis -- resistance exercise -- protein metabolism; Diet therapy -- Periodicals; Nutrition -- Periodicals; Dietetics -- Periodicals; 613.205
• DOI: 10.1093/ajcn/nqaa092
• Languages: English
• ISSNs: 0002-9165

Abstract

ABSTRACT: Background: Mycoprotein is a fungal-derived sustainable protein-rich food source, and its ingestion results in systemic amino acid and leucine concentrations similar to that following milk protein ingestion. Objective: We assessed the mixed skeletal muscle protein synthetic response to the ingestion of a single bolus of mycoprotein compared with a leucine-matched bolus of milk protein, in rested and exercised muscle of resistance-trained young men. Methods: Twenty resistance-trained healthy young males (age: 22 ± 1 y, body mass: 82 ± 2 kg, BMI: 25 ± 1 kg·m −2 ) took part in a randomized, double-blind, parallel-group study. Participants received primed, continuous infusions of L-[ring- 2 H5 ]phenylalanine and ingested either 31 g (26.2 g protein: 2.5 g leucine) milk protein (MILK) or 70 g (31.5 g protein: 2.5 g leucine) mycoprotein (MYCO) following a bout of unilateral resistance-type exercise (contralateral leg acting as resting control). Blood and m. vastus lateralis muscle samples were collected before exercise and protein ingestion, and following a 4-h postprandial period to assess mixed muscle fractional protein synthetic rates (FSRs) and myocellular signaling in response to the protein beverages in resting and exercised muscle. Results: Mixed muscle FSRs increased following MILK ingestion (from 0.036 ± 0.008 to 0.052 ± 0.006%·h −1 in rested, and 0.035 ± 0.008 to 0.056 ± 0.005%·h −1 in exercised muscle; P <0.01) but to a greater extent following MYCO ingestion (from 0.025 ± 0.006 to 0.057 ± 0.004%·h −1 in rested, and 0.024 ± 0.007 to 0.072 ± 0.005%·h −1 in exercised muscle; P <0.0001) (treatment × time interaction effect; P <0.05). Postprandial FSRs trended to be greater in MYCO compared with MILK (0.065 ± 0.004 compared with 0.054 ± 0.004%·h −1, respectively; P = 0.093) and the postprandial rise in FSRs was greater in MYCO compared with MILK (Delta 0.040 ± 0.006 compared with Delta 0.018 ± 0.005%·h −1, respectively; P <0.01). Conclusions: The ingestion of a single bolus of mycoprotein stimulates resting and postexercise muscle protein synthesis rates, and to a greater extent than a leucine-matched bolus of milk protein, in resistance-trained young men. This trial was registered at clinicaltrials.gov as 660065600.