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KMID : 1007520230320030381
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Food Science and Biotechnology
2023 Volume.32 No. 3 p.381 ~ p.388
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Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats
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Evangelos Kazakos
Jeong Eun-Woo
Baek You-Jin
Go Gwang-Woong
Lee Hyeon-Gyu
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Abstract
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Commercial whey protein (CWP) is generally produced in the cheese making process with heat treatment. Recently, native whey protein (NWP) can be obtained through microfiltration without heat treatment. The difference in physicochemical properties of CWP and NWP was confirmed in previous studies; however, in vivo research on the effect on muscle strength and protein synthesis is still lacking. In this study, rats were orally administered 1.56 g protein/kg body weight of lyophilized beverages containing CWP and NWP for 8 weeks. The biological value and net protein utilization in the NWP were significantly higher than in the CWP. Moreover, NWP increased muscle mass and grip strength compared to CWP. NWP also increased the phosphorylation of the mammalian target of rapamycin and ribosomal protein S6 kinase, pivotal proteins for muscle protein synthesis. These results suggest that NWP enhance muscle strength and protein synthesis more effectively than CWP.
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KEYWORD
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Whey protein, Microfiltration, Protein quality, Muscle strength, Muscle protein synthesis
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