scholarly journals Plant Proteins and Exercise: What Role Can Plant Proteins Have in Promoting Adaptations to Exercise?

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1962
Author(s):  
Chad M. Kerksick ◽  
Andrew Jagim ◽  
Anthony Hagele ◽  
Ralf Jäger
Keyword(s):  
Amino Acids ◽  
Exercise Training ◽  
Essential Amino Acids ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Plant Proteins ◽  
Protein Sources ◽  
Training Adaptations ◽  
Plant Protein Sources

Adequate dietary protein is important for many aspects of health with current evidence suggesting that exercising individuals need greater amounts of protein. When assessing protein quality, animal sources of protein routinely rank amongst the highest in quality, largely due to the higher levels of essential amino acids they possess in addition to exhibiting more favorable levels of digestibility and absorption patterns of the amino acids. In recent years, the inclusion of plant protein sources in the diet has grown and evidence continues to accumulate on the comparison of various plant protein sources and animal protein sources in their ability to stimulate muscle protein synthesis (MPS), heighten exercise training adaptations, and facilitate recovery from exercise. Without question, the most robust changes in MPS come from efficacious doses of a whey protein isolate, but several studies have highlighted the successful ability of different plant sources to significantly elevate resting rates of MPS. In terms of facilitating prolonged adaptations to exercise training, multiple studies have indicated that a dose of plant protein that offers enough essential amino acids, especially leucine, consumed over 8–12 weeks can stimulate similar adaptations as seen with animal protein sources. More research is needed to see if longer supplementation periods maintain equivalence between the protein sources. Several practices exist whereby the anabolic potential of a plant protein source can be improved and generally, more research is needed to best understand which practice (if any) offers notable advantages. In conclusion, as one considers the favorable health implications of increasing plant intake as well as environmental sustainability, the interest in consuming more plant proteins will continue to be present. The evidence base for plant proteins in exercising individuals has seen impressive growth with many of these findings now indicating that consumption of a plant protein source in an efficacious dose (typically larger than an animal protein) can instigate similar and favorable changes in amino acid update, MPS rates, and exercise training adaptations such as strength and body composition as well as recovery.

Use of protein sources alternative to fish meal in diets with amino acids supplementation for the European eel (Anguilla anguilla)

1998 ◽  
Vol 66 (1) ◽  
pp. 285-292 ◽  
Author(s):  
M. García-Gallego ◽  
H. Akharbach ◽  
M. de la Higuera
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Fish Meal ◽  
Anguilla Anguilla ◽  
Essential Amino Acids ◽  
Protein Source ◽  
European Eel ◽  
Protein Sources ◽  
Meat Meal

AbstractThis experiment was conducted to test two different protein sources as alternatives to the commonly used fish meal (FM) in the diet of the European eel (Anguilla anguilla). Six experimental diets were tested in three replicated lots of European eels. All diets contained the same protein and energy content (ca, 300 g crude protein per kg dry matter and 18·5 MJ/kg, respectively) but differed in the nature of the protein source: FM was the only protein source in the control diet and was fully or partially (0–5: 0–5) replaced by meat meal (MM) or sunflower meal (SFM) in four other diets; a sixth diet included SFM as the only protein source but was supplemented with several essential amino acids. Food intake, fish growth and several indices of diet and protein utilization were measured. MM clearly was the poorest protein source while SFM could replace, at least 0·5 of the FM with no significant reduction in performance. In addition, the European eel was able to utilize the supplement of essential amino acids. The full-SFM diet was improved significantly when supplemented and results were not statistically different from the control FM-based diet. Overall, a good correlation was found between the results of each diet and the respective essential amino acid index, calculated using as reference the essential amino acid requirements previously defined for another eel species, Anguilla japonica. This index could be used as a reliable measure for an a priori evaluation of alternative protein sources to be included in commercial foods for eels.

scholarly journals Effect of fermentation methods on amino acids, fiber fractions and anti nutritional factors in different plant protein sources and essential amino acid index for Penaeus (Litopenaeus) vannamei

2017 ◽  
Vol 64 (2) ◽  
Author(s):  
R. Jannathulla ◽  
J. Syama Dayal ◽  
D. Vasanthakumar ◽  
K. Ambasankar ◽  
M. Muralidhar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Plant Protein ◽  
Protein Sources ◽  
Shrimp Feed ◽  
Plant Protein Sources ◽  
Fiber Fractions ◽  
Fungal Fermentation ◽  
Acid Index

The incorporation of plant protein sources in shrimp feed is limited due to unbalanced amino acids and higher anti-nutrients. In the present study, soybean meal (SBM), groundnut oil cake (GNC), rapeseed meal (RSM), sunflower oil cake (SFC) and guar meal (GRM) were subjected to natural, bacterial, fungal and yeast fermentation methods. The essential amino acid contents were increased by 4-28% in SBM, 7-26% in GNC, 3-27% in RSM, 8-18% in SFC and 4-14% in GRM. The increase was better for lysine with fungal fermentation (2.31-4.01%). The improvement in other limiting amino acids viz., methionine and tryptophan also showed positive response to fermentation. The analytical results showed improved essential amino acid index (EAAI) in the fermented ingredients and the increase was better with RSM (0.82 to 0.92) using Aspergillus niger. Fiber fractions were reduced (p<0.05) in fungal and yeast treated samples but not due to natural or bacterial fermentation. The reduction of cellulose and hemicellulose was not only influenced by the inoculum but also on the ingredient used. The reduction of anti-nutrients (p<0.05) such as trypsin inhibitor, phytic acid, saponin, tannin, glucosinolate and guar gum were found to be lower in natural fermentation than other methods. The results indicated that fungal fermentation is more suitable for improving the nutritional quality of plant protein sources and this data will pave way for higher fishmeal replacement in shrimp feed formulations.

scholarly journals The effect of composition feed mixtures on curve of hens laying intensity

2005 ◽  
Vol 53 (4) ◽  
pp. 75-80
Author(s):  
Emil Mareček ◽  
Dalibor Klecker ◽  
Martina Lichovníková ◽  
Ladislav Zeman
Keyword(s):  
Fish Meal ◽  
Laying Hens ◽  
Animal Protein ◽  
Plant Protein ◽  
Control Group ◽  
Protein Sources ◽  
Experimental Station ◽  
Plant Protein Sources ◽  
Experimental Treatments ◽  
Experimental Group

The experiment was done in the experimental station ÚKZÚZ Havlíčkův Brod. There were four experimental groups (N1, N2, N3, N4) of laying hens and weekly laying intensity was observed. Hybrid ISA BROWN was used in the experiment, 405 hens in each group. The laying intensity was observed from the start of laying for 44 weeks. During laying four different diets were fed to laying hens (N1 – control group with fish meal, N2 – control group containing only of plant protein sources, N3 – experimental group with higher content of rapeseed, N4 – experimental group containing treated rapeseed). Yang model was used for the evaluation of laying curves and we found following parameters of the curves:Yang model N1: y = 97.28 * e – 0.004 * t / [1 + e – 2.054 (t – 2.549)] R2 = 0.97Yang model N2: y = 98.29 * e – 0.006 * t / [1 + e – 2.071 (t – 2.668)] R2 = 0.96Yang model N3: y = 98.49 * e – 0.005 * t / [1 + e – 1.856 (t – 2.568)] R2 = 0.97Yang model N4: y = 98.55 * e – 0.005 * t / [1 + e – 2.251 (t – 2.615)]. R2 = 0.97The results document that experimental treatments had small effect on the parameters of laying curves. It means that rapeseed had only small effect on the laying intensity and also the elimination of animal protein from the diet for laying hens had not effect on laying intensity. On the base of our results we estimated the standard equation for evaluation of laying curve:Yang model: y = 98.15 * e – 0.005 * t / [1 + e – 2.058 (t – 2.601)]. R2 = 0.99This equation can be used as standard for evaluation of laying intensity after experimental treatments or for evaluation of laying intensity of different hybrids.

scholarly journals 73 Effects of vegetable and animal protein sources and nutrient specifications on the nursery pig gut microbiome

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 41-41
Author(s):  
Chloe M Creager ◽  
Hayford Manu ◽  
Ashok Sharma ◽  
S K Baidoo ◽  
Andres Gomez
Keyword(s):  
Essential Oil ◽  
Gut Microbiome ◽  
Block Design ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Sequencing Data ◽  
Large White ◽  
Protein Sources ◽  
Grower Diet

Abstract The objective of the study was to investigate the effect of different protein sources and nutrient specification levels on the gut microbiome composition of nursery pigs. A total of 120 crossbred gilts (Large White ′ Landrace ′ Duroc, initial BW 6.74 ± 0.06 kg, 18 days of age) were allotted to 1 of 6 treatments: animal protein source with nursery diet specifications (AN); animal protein source with grower diet specifications (AG); plant protein source with nursery specifications (PN); plant protein source with grower diet specifications (PG); plant protein source, nursery diet specifications, and an enzyme + essential oil cocktail (PN+EOE), and plant protein source, grower diet specifications, and an enzyme + essential oil cocktail (PG+EOE). There were 4 pigs per replicate and 5 replications per treatment, in a randomized block design. On d 43, 1 pig per replicate was sacrificed, and cecum and colon digesta samples were collected for gut microbiome analysis and profiled though MiSeq 16S rRNA sequencing. Data were analyzed using univariate and multivariate methods within R. No differences in alpha or beta diversity were detected based on protein source, nursery diet specification, or inclusion of EOE; however, a number of discriminating taxa were present between pigs fed treatments with different protein sources. For instance, abundance of Parabacteroides was increased in colonic PG samples (P = 0.01) compared with AG, and abundance of Lachnospiraceae was increased in all samples of AG compared with PG (P = 0.009). Eubacterium (P = 0.044) and Turicibacter (P = 0.031) were both more abundant in colonic AN samples when compared with PN samples. In conclusion, the gut microbial communities, at large, in the cecum or colon, were not significantly modified by the presence of different protein sources in nursery diets.

scholarly journals Comparative Study of Fish Yields with Plant Protein Sources and Fish Meal

Our Nature ◽  
1970 ◽  
Vol 1 (1) ◽  
pp. 26-29 ◽  
Author(s):  
Babita Tuladhar
Keyword(s):  
Comparative Study ◽  
Fish Meal ◽  
Soya Bean ◽  
Protein Source ◽  
Plant Protein ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Fish Yields ◽  
Experimental Ponds

Two iso-nitrogenous and iso-caloric diets were formulated using Azolla, Soya bean and oilcakes as a sole protein source in diet B and fishmeal as sole protein in diet A. Six ponds were used as experimental ponds. The fishes of three ponds were supplied with Azolla diet B while the fishes of other three ponds were supplied with fish meal diet A. Growth of the fish in three ponds with plant protein sources was significant than in the fishes of other ponds with fish meal diet A. The yield of fish supplemented with Azolla, Soya beans and Oilcakes was higher than that of fish supplied with fishmeal diet. Keyword: Plant protein, fish mealdoi:10.3126/on.v1i1.300Our Nature (2003) 1: 26-29

scholarly journals Animal and Plant Protein Sources and Cardiometabolic Health

2019 ◽  
Vol 10 (Supplement_4) ◽  
pp. S351-S366 ◽  
Author(s):  
François Mariotti
Keyword(s):  
Amino Acids ◽  
Scientific Evidence ◽  
Red Meat ◽  
Animal Protein ◽  
Plant Protein ◽  
Cardiometabolic Health ◽  
Protein Patterns ◽  
Nutrient Adequacy ◽  
Plant Protein Sources ◽  
The Many

ABSTRACTThe sources or types of protein in the diet have long been overlooked regarding their link to cardiometabolic health. The picture is complicated by the fact that animal and plant proteins are consumed along with other nutrients and substances which make up the “protein package” so plant and animal protein come with clear nutrient clusters. This review aimed at deciphering the relation between plant and animal protein and cardiometabolic health by examining different nutritional levels (such as amino acids, protein type, protein foods, protein patterns, and associated overall dietary and nutrient patterns) and varying levels of scientific evidence [basic science, randomized controlled trials (RCTs), observational data]. Plant protein in Western countries is a robust marker of nutrient adequacy of the diet, whereas the contribution of animal protein is highly heterogeneous. Yet recent data from large cohorts have confirmed that total and animal proteins are associated with the risk of cardiovascular disease and diabetes, even when fully adjusting for lifestyle and dietary or nutritional factors. Here again, there is marked variability depending on the type of animal protein. Protein from processed red meat and total red meat on the one hand, and from legumes, nuts, and seeds on the other, are often reported at the extremes of the risk range. RCTs using purified proteins have contributed little to the topic to date, inasmuch as the findings cannot readily be extrapolated to current or near-future diets, but RCTs studying whole protein foods have shown a beneficial effect of pulses. Despite the fact that many of the benefits of plant protein reported in observational or interventional studies may stem from the protein package that they convey and the nutrients that they displace, there are also important indications that protein per se may affect cardiometabolic health via the many amino acids that are present in typically contrasting levels in plant compared with animal proteins.

scholarly journals Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2291 ◽  
Author(s):  
Marta Lonnie ◽  
Ieva Laurie ◽  
Madeleine Myers ◽  
Graham Horgan ◽  
Wendy R. Russell ◽  
...  
Keyword(s):  
Body Weight ◽  
Blood Lipids ◽  
Plant Protein ◽  
Controlled Trials ◽  
Plant Proteins ◽  
Food Sector ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Health Promoting ◽  
Muscle Health

The potential beneficial effects of plant-based diets on human health have been extensively studied. However, the evidence regarding the health effects of extracted plant-based proteins as functional ingredients, other than soya, is scarce. The aim of this review was to compile evidence on the effects of extracted protein from a wide range of traditional and novel plant sources on glycemic responses, appetite, body weight, metabolic, cardiovascular and muscle health. A comprehensive search of PubMed, EMBASE and The Cochrane Central Register of Controlled Trials (CENTRAL) was conducted through 23 and 27 March 2020 for randomized controlled trials that featured any of the following 18 plant protein sources: alfalfa, duckweed, buckwheat, chickpea, fava bean, hemp, lentil, lupin, mushroom, oat, pea, potato, pumpkin, quinoa, rapeseed, rice, sacha inchi, sunflower. Only interventions that investigated concentrated, isolated or hydrolysed forms of dietary protein were included. Searched health outcome measures were: change in blood glucose, insulin, satiety hormones concentration, subjective assessment of appetite/satiety, change in blood lipids concentration, blood pressure, body weight and muscle health parameters. Acute and sub-chronic studies were considered for inclusion. Applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) approach we identified 1190 records. Twenty-six studies met the inclusion criteria. Plant protein sources used in interventions were most often pea (n = 16), followed by lupin (n = 4), fava bean (n = 2), rice (n = 2), oat (n = 2), hemp (n = 2) and lentil (n = 1). Satiety and postprandial glycemic response were the most frequently reported health outcomes (n = 18), followed by blood lipids (n = 6), muscle health (n = 5), body weight (n = 5) and blood pressure (n = 4). No studies on the remaining plant proteins in the extracted form were identified through the search. Most studies confirmed the health-promoting effect of identified extracted plant protein sources across glycemic, appetite, cardiovascular and muscular outcomes when compared to baseline or non-protein control. However, the current evidence is still not sufficient to formulate explicit dietary recommendations. In general, the effects of plant protein were comparable (but not superior) to protein originating from animals. This is still a promising finding, suggesting that the desired health effects can be achieved with more sustainable, plant alternatives. More methodologically homogenous research is needed to formulate and validate evidence-based health claims for plant protein ingredients. The relevance of these findings are discussed for the food sector with supporting market trends.

scholarly journals Effects of processing on amino acids composition of Leucaena leucocephala (Lam De Wit) leaf meal

2021 ◽  
Vol 37 (2) ◽  
pp. 157-164
Author(s):  
A.N Agbo
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Leucaena Leucocephala ◽  
Essential Amino Acids ◽  
Plant Protein ◽  
White Lead ◽  
Protein Sources ◽  
Sun Drying

The high cost of animal protein sources has made it necessary to evaluate the use of alternative plant protein sources especially unconventional plant proteins. Leucaena leucocephala (white lead tree) is a leguminous plant, the leaves of which have the potential of being used as a plant protein source. Leucaena leaf has been analysed to have a crude protein value of 15.2-34.3%. The plant leaves were collected from the forage section of the College of Agriculture and Animal Sciences (CAAS) Mando, Kaduna. The first group of the leaves was divided into three and sun-dried for 24 hours, 48 hours and 72 hours respectively. The second group was further divided into three subgroups which were soaked in water for 24 hours, 48 hours and 72 hours then sun-dried. The two groups of the leaves were ground into leaf powder. The effects of sun-drying and soaking on amino acid composition of L. leucocephala leaves was investigated. The amino acid analysis was done by ion-exchange chromatography (IEC) using the Technicon Sequential Multisample Amino Acid Analyser (TSM) Technicon Instruments Corporation, New York. The essential amino acids detected in L. leucocephala leaf were arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine. Alanine, cysteine, tyrosine, aspartic acid, glutamic acid, glycine, serine and proline were the non-essential amino acids detected. Sun-drying and soaking led to significant (P≤0.05) losses in the concentration of all the amino acids in the leaf samples (Sundried for 24 hours - SD1, Sundried for 48 hours - SD2, Sundried for 72 hours - SD3, soaked in water for 24 hours – SW1, soaked in water for 48 hours - SW2, soaked in water for 72 hours - SW3) when compared with the raw leaf samples (SU). Soaking caused higher reduction in the amino acid levels when compared to sun-drying in the test leaf meals which was significant at P≤0.05. The amino acid scores revealed that lysine and methionine were the limiting amino acids in L. leucocephala leaves relative to WHO/FAO/UNU standard for preschool aged children. Therefore, processed L. leucocephala leaves should be supplemented with other feed ingredients rich in these amino acids for animal feed production. Keywords: Leucaena leucocephala leaf, sun-drying, soaking, amino acid composition.

Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients

2019 ◽  
Vol 10 (10) ◽  
pp. 6286-6299 ◽  
Author(s):  
Roberta Targino Hoskin ◽  
Jia Xiong ◽  
Mary Ann Lila
Keyword(s):  
Plant Protein ◽  
Plant Proteins ◽  
Food Ingredients ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Muscadine Grape ◽  
Spray Dried ◽  
Buckwheat Flour

Plant protein sources – buckwheat flour alone or blended with pea and rice proteins, and polyphenol sources – blueberry, cranberry and muscadine grape extracts from juice concentrates and pomaces – were complexed to obtain spray dried food ingredients.

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