Differential plasma branched-chain amino acid responses following the consumption of Greek-style yogurt and skimmed milk

被引：1

作者：

Brown, J. K. ^{[1
]}

Perry, C. G. R. ^{[1
]}

Prior, E. T. ^{[2
]}

Phillips, S. M. ^{[2
]}

Skelly, L. E. ^{[1
]}

Josse, A. R. ^{[1
]}

机构：

[1] York Univ, Sch Kinesiol & Hlth Sci, Toronto, ON M3J 1P3, Canada

[2] McMaster Univ, Dept Kinesiol, Hamilton, ON L8S 4L8, Canada

来源：

APPLIED PHYSIOLOGY NUTRITION AND METABOLISM | 2023年 / 48卷 / 07期

基金：

加拿大健康研究院;

关键词：

aminoacidemia; leucine; branched-chain amino acids; dairy; postprandial response; anabolism; MUSCLE PROTEIN-SYNTHESIS; INGESTION; EXERCISE; LEUCINE; AVAILABILITY; DETERMINANT; STRENGTH; YOUNG;

D O I：

10.1139/apnm-2022-0416

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

We examined postprandial branched-chain amino acid (BCAA), insulin, and glucose responses in blood for 4 h following the consumption of two isonitrogenous doses (2 x 20 g protein) of Greek-style yogurt (GY) and skimmed milk (MILK) in young males. Peak leucine and BCAA concentrations and areas under the curve were greater after GY versus MILK, and time to maximal leucine/BCAA concentrations was similar between conditions. We demonstrated that different protein-matched wholefood dairy products elicit different postprandial aminoacidemic responses.

引用

页码：544 / 549

页数：6

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