title: The muscle protein synthetic response to food ingestion.
abstract: Preservation of skeletal muscle mass is of great importance for maintaining both metabolic health and functional capacity. Muscle mass maintenance is regulated by the balance between muscle protein breakdown and synthesis rates. Both muscle protein breakdown and synthesis rates have been shown to be highly responsive to physical activity and food intake. Food intake, and protein ingestion in particular, directly stimulates muscle protein synthesis rates. The postprandial muscle protein synthetic response to feeding is regulated on a number of levels, including dietary protein digestion and amino acid absorption, splanchnic amino acid retention, postprandial insulin release, skeletal muscle tissue perfusion, amino acid uptake by muscle, and intramyocellular signaling. The postprandial muscle protein synthetic response to feeding is blunted in many conditions characterized by skeletal muscle loss, such as aging and muscle disuse. Therefore, it is important to define food characteristics that modulate postprandial muscle protein synthesis. Previous work has shown that the muscle protein synthetic response to feeding can be modulated by changing the amount of protein ingested, the source of dietary protein, as well as the timing of protein consumption. Most of this work has studied the postprandial response to the ingestion of isolated protein sources. Only few studies have investigated the postprandial muscle protein synthetic response to the ingestion of protein dense foods, such as dairy and meat. The current review will focus on the capacity of proteins and protein dense food products to stimulate postprandial muscle protein synthesis and identifies food characteristics that may modulate the anabolic properties.
authors.affiliation: NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, The Netherlands.
authors.forename: Stefan H M
authors.initials: SH
authors.lastname: Gorissen
authors.affiliation: INRA, UMR1019, UNH, CRNH Auvergne, F-63000 Clermont-Ferrand, France; Clermont Université, Université d'Auvergne, Unité de Nutrition Humaine, BP 10448, F-63000 Clermont-Ferrand, France.
authors.forename: Didier
authors.initials: D
authors.lastname: Rémond
authors.affiliation: NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, The Netherlands. Electronic address: L.vanLoon@maastrichtuniversity.nl.
authors.forename: Luc J C
authors.initials: LJ
authors.lastname: van Loon
mesh_terms: D000818:Animals; D003611:Dairy Products; D004044:Dietary Proteins / Q000378:metabolism / Q000494:pharmacology*; D004435:Eating; D002149:Energy Intake; D006801:Humans; D008460:Meat; D009124:Muscle Proteins / Q000096:biosynthesis*; D018482:Muscle, Skeletal / Q000254:growth & development / Q000378:metabolism*; D019518:Postprandial Period; D014176:Protein Biosynthesis
chemical_list: D004044:Dietary Proteins; D009124:Muscle Proteins
keywords: Aging; Meat; Muscle mass maintenance; Muscle protein synthesis; Protein digestion and absorption