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Protein Milk Proteins

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Protein
Types of Protein Milk proteins are extensively studied regarding their role in exercise training adaptations (Hartman et al., 2007; Tang, Moore, Kujbida, Tarnopolsky, & Phillips, 2009). Ingestion of milk proteins following exercise is shown to accelerate muscle recovery, increase glycogen replenishment, and improve protein balance in a positive manner that allow for increases in muscular strength and hypertrophy (Cockburn, Stevenson, Hayes, Robson-Ansley, & Howatson, 2010; Hartman et al., 2007; Tang et al., 2009; Wojcik, Walberg-Rankin, Smith, & Gwazdauskas, 2001). Milk proteins also contain the greatest amount of leucine compared to plant based counterparts (L E Norton & Wilson, 2009). There are two classes of milk proteins, whey …show more content…

Thus suggesting that a fast-acting protein such as whey is a more appropriate protein source than casein when examining muscular adaptations in regard to supplementation.
Protein and Leucine There are 20 specific amino acids that are utilized to build proteins utilized in tissue formation, cellular function, and growth (P. J. Atherton & Smith, 2012; Fluck, 2012; Wu, 2009). Of these 20 there are essential (EAA) and non-essential (NEAA) based amino acids, those unable to be synthesized and those able to be synthesized within the body respectively. Due to EAA’s needing to be introduced via diet, any decreased consumption of these amino acids would impair the body’s ability to properly translate any cellular proteins (Fluck, 2012). Any increase in plasma or myocellular amino acids above fasting levels promotes, while transient, an increase in protein synthesis, and reaches its peak roughly 2 hours following ingestion which allows for muscle to be receptive to the anabolic effects of protein (Pasiakos & M., 2012). The ability for a protein to aid in muscle mass accretion is largely based on its profile of EAAs. Animal based proteins are considered complete proteins as they contain all EAAs, while plant based proteins lack certain EAAs making them incomplete. When consuming an isonitrogenous and isoenergetic serving of skim milk and soy milk with 18 grams of protein, the skim milk was able to stimulate muscle protein synthesis to a greater extent, 0.1%

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