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首页> 外文期刊>The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition >Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men
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Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men

机译:切碎的牛肉比牛排更容易消化和吸收,从而使老年人的餐后蛋白质保留更大

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Background: Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance. Objective: We assessed the effect of meat texture on the dietary protein digestion rate, amino acid availability, and subsequent postprandial protein balance in vivo in older men. Design: Ten older men (mean ± SEM age: 74 ± 2 y) were randomly assigned to a crossover experiment that involved 2 treatments in which they consumed 135 g of specifically produced intrinsically L-[1-13C]phenylalanine-labeled beef, which was provided as beef steak or minced beef. Meat consumption was combined with continuous intravenous L-[ring-2H5] phenylalanine and L-[ring-2H2]tyrosine infusion to assess beef protein digestion and absorption kinetics as well as wholebody protein balance and skeletal muscle protein synthesis rates. Results: Meat protein-derived phenylalanine appeared more rapidly in the circulation after minced beef than after beef steak consumption (P 0.05). Also, its availability in the circulation during the 6-h postprandial period was greater after minced beef than after beef steak consumption (61 ± 3% compared with 49 ± 3%, respectively; P 0.01). The whole-body protein balance was more positive after minced beef than after beef steak consumption (29 ± 2 compared with 19 ± 3 μmol phenylalanine/kg, respectively; P 0.01). Skeletal muscle protein synthesis rates did not differ between treatments when assessed over a 6-h postprandial period. Conclusions: Minced beef is more rapidly digested and absorbed than beef steak, which results in increased amino acid availability and greater postprandial protein retention. However, this does not result in greater postprandial muscle protein synthesis rates. This trial was registered at clinicaltrials.gov as NCT01145131.
机译:背景:老年人通常会降低食物的咀嚼效率。结果,食物质地可能是调节饮食蛋白质消化和吸收动力学以及随后的餐后蛋白质平衡的重要因素。目的:我们评估了肉质地对老年男性体内饮食蛋白质消化率,氨基酸利用率以及随后餐后蛋白质平衡的影响。设计:十名年龄较大的男性(平均±SEM年龄:74±2岁)被随机分配到一项交叉实验中,该实验涉及2种治疗,他们食用了135克专门生产的内在L- [1-13C]苯丙氨酸标记的牛肉,提供为牛排或碎牛肉。食用肉类与连续静脉内L- [ring-2H5]苯丙氨酸和L- [ring-2H2]酪氨酸输注相结合,以评估牛肉的蛋白质消化吸收动力学,全身蛋白质平衡和骨骼肌蛋白质合成速率。结果:切碎牛肉后,源自肉蛋白的苯丙氨酸在循环中比食用牛肉后更快地出现(P <0.05)。同样,在切碎牛肉后的餐后6小时内,其在循环中的可用性要比食用牛肉后要高(分别为61±3%和49±3%; P <0.01)。切碎的牛肉后的全身蛋白质平衡比吃牛排后的阳性(分别为29±2和19±3μmol苯丙氨酸/ kg; P <0.01)。在餐后6小时内评估时,治疗之间的骨骼肌蛋白质合成率没有差异。结论:碎牛肉比牛排更易于消化和吸收,从而增加了氨基酸的利用率,并增加了餐后蛋白质的保留。但是,这不会导致更高的餐后肌肉蛋白质合成率。该试验已在Clinicaltrials.gov上注册为NCT01145131。

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