Whey protein supplementation preserves postprandial myofibrillar protein synthesis during short-term energy restriction in overweight and obese adults

Journal article


Hector, Amy J., Marcotte, George R., Churchward-Venne, Tyler A., Murphy, Caoileann H., Breen, Leigh, von Allmen, Mark, Baker, Steven K. and Phillips, Stuart M.. (2015). Whey protein supplementation preserves postprandial myofibrillar protein synthesis during short-term energy restriction in overweight and obese adults. The Journal of Nutrition. 145(2), pp. 246-252. https://doi.org/10.3945/jn.114.200832
AuthorsHector, Amy J., Marcotte, George R., Churchward-Venne, Tyler A., Murphy, Caoileann H., Breen, Leigh, von Allmen, Mark, Baker, Steven K. and Phillips, Stuart M.
Abstract

Background: Higher dietary energy as protein during weight loss results in a greater loss of fat mass and retention of muscle mass; however, the impact of protein quality on the rates of myofibrillar protein synthesis (MPS) and lipolysis, processes that are important in the maintenance of muscle and loss of fat, respectively, are unknown.

Objective: We aimed to determine how the consumption of different sources of proteins (soy or whey) during a controlled short-term (14-d) hypoenergetic diet affected MPS and lipolysis.

Methods: Men (n = 19) and women (n = 21) (age 35–65 y; body mass index 28–50 kg/m2) completed a 14-d controlled hypoenergetic diet (−750 kcal/d). Participants were randomly assigned, double blind, to receive twice-daily supplements of isolated whey (27 g/supplement) or soy (26g/supplement), providing a total protein intake of 1.3 ± 0.1 g/(kg · d), or isoenergetic carbohydrate (25 g maltodextrin/supplement) resulting in a total protein intake of 0.7 ± 0.1 g/(kg · d). Before and after the dietary intervention, primed continuous infusions of L-[ring-13C6] phenylalanine and [2H5]-glycerol were used to measure postabsorptive and postprandial rates of MPS and lipolysis.

Results: Preintervention, MPS was stimulated more (P < 0.05) with ingestion of whey than with soy or carbohydrate. Postintervention, postabsorptive MPS decreased similarly in all groups (all P < 0.05). Postprandial MPS was reduced by 9 ± 1% in the whey group, which was less (P < 0.05) than the reduction in soy and carbohydrate groups (28 ± 5% and 31 ± 5%, respectively; both P < 0.05) after the intervention. Lipolysis was suppressed during the postprandial period (P < 0.05), but more so with ingestion of carbohydrate (P < 0.05) than soy or whey.

Conclusion: We conclude that whey protein supplementation attenuated the decline in postprandial rates of MPS after weight loss, which may be of importance in the preservation of lean mass during longer-term weight loss interventions. This trial was registered at clinicaltrials.gov as NCT01530646.

Keywordsleucine; lean body mass; protein quality; hypocaloric; myofibrillar protein synthesis
Year2015
JournalThe Journal of Nutrition
Journal citation145 (2), pp. 246-252
PublisherOxford University Press
ISSN0022-3166
Digital Object Identifier (DOI)https://doi.org/10.3945/jn.114.200832
Scopus EID2-s2.0-84964307522
Research or scholarlyResearch
Page range246-252
Publisher's version
License
All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online17 Dec 2014
Publication process dates
Accepted24 Nov 2014
Deposited24 Aug 2021
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