title: Metabonomic Response to Milk Proteins after a Single Bout of Heavy Resistance Exercise Elucidated by 1H Nuclear Magnetic Resonance Spectroscopy.
abstract: In the present study, proton NMR-based metabonomics was applied on femoral arterial plasma samples collected from young male subjects (milk protein n = 12 in a crossover design; non-caloric control n = 8) at different time intervals (70, 220, 370 min) after heavy resistance training and intake of either a whey or calcium caseinate protein drink in order to elucidate the impact of the protein source on post-exercise metabolism, which is important for muscle hypertrophy. Dynamic changes in the post-exercise plasma metabolite profile consisted of fluctuations in alanine, beta-hydroxybutyrate, branched amino acids, creatine, glucose, glutamine, glutamate, histidine, lipids and tyrosine. In comparison with the intake of a non-caloric drink, the same pattern of changes in low-molecular weight plasma metabolites was found for both whey and caseinate intake. However, the study indicated that whey and caseinate protein intake had a different impact on low-density and very-low-density lipoproteins present in the blood, which may be ascribed to different effects of the two protein sources on the mobilization of lipid resources during energy deficiency. In conclusion, no difference in the effects on low-molecular weight metabolites as measured by proton NMR-based metabonomics was found between the two protein sources.
authors: Department of Food Science, Aarhus University, Aarslev, Denmark. ChristianC.Yde@agrsci.dk.
authors: Christian Clement
authors: CC
authors: Yde
authors: Department of Food Science, Aarhus University, Aarslev, Denmark. dittedyt@hotmail.com.
authors: Ditte Bruun
authors: DB
authors: Ditlev
authors: Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital and Center for Healthy Aging, Faculty of Health Sciences, University of Copenhagen, Denmark. s.reitelseder@gmail.com.
authors: Søren
authors: S
authors: Reitelseder
authors: Department of Food Science, Aarhus University, Aarslev, Denmark. HanneC.Bertram@agrsci.dk.
authors: Hanne Christine
authors: HC
authors: Bertram