Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis

Abstract : The mechanisms that are responsible for sarcopenia are numerous, but the altered muscle protein anabolic response to food intake that appears with advancing age plays an important role. Dietary protein quality needs to be optimized to counter this phenomenon. Blending different plant proteins is expected to compensate for the lower anabolic capacity of plant-based when compared to animal-based protein sources. The objective of this work was to evaluate the nutritional value of pasta products that were made from a mix of wheat semolina and faba bean, lentil, or split pea flour, and to assess their effect on protein metabolism as compared to dietary milk proteins in old rats. Forty-three old rats have consumed for six weeks isoproteic and isocaloric diets containing wheat pasta enriched with 62% to 79% legume protein (depending on the type) or milk proteins, i.e., casein or soluble milk proteins (SMP). The protein digestibility of casein and SMP was 5% to 14% higher than legume-enriched pasta. The net protein utilization and skeletal muscle protein synthesis rate were equivalent either in rats fed legume-enriched pasta diets or those fed casein diet, but lower than in rats fed SMP diet. After legume-enriched pasta intake, muscle mass, and protein accretion were in the same range as in the casein and SMP groups. Mixed wheat-legume pasta could be a nutritional strategy for enhancing the protein content and improving the protein quality, i.e., amino acid profile, of this staple food that is more adequate for maintaining muscle mass, especially for older individuals.
Liste complète des métadonnées

Littérature citée [74 références]  Voir  Masquer  Télécharger

https://hal.inrae.fr/hal-02916889
Déposant : Dominique Fournier <>
Soumis le : mardi 18 août 2020 - 10:33:25
Dernière modification le : lundi 7 septembre 2020 - 13:38:17

Fichier

Berrazaga-Nutrients-2020-CC-BY...
Fichiers éditeurs autorisés sur une archive ouverte

Licence


Distributed under a Creative Commons Paternité 4.0 International License

Identifiants

Citation

Insaf Berrazaga, Jérôme Salles, Karima Laleg, Christelle Guillet, Véronique Patrac, et al.. Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis. Nutrients, MDPI, 2020, 12 (6), pp.1596. ⟨10.3390/nu12061596⟩. ⟨hal-02916889⟩

Partager

Métriques

Consultations de la notice

48

Téléchargements de fichiers

33