Abstract
Albumin synthesis was calculated in healthy male volunteers consuming diets differing in the relative contribution of protein from animal or vegetable sources. In one study (Study 1, n = 4) two isoenergetic and isonitrogenous diets were consumed for a period of 10 d each. One diet (diet A) was animal protein rich (74%), the other one (diet V) contained 67% of vegetable protein. Albumin synthesis rate was measured from L- [2H5]phenylalanine incorporation (43 mg/kg) at the end of each dietary period. Both albumin fractional synthesis rate (FSR) (5.7 ± 0.6 vs. 6.7 ± 0.8%/d, P = 0.04) and absolute synthesis rate (ASR) (123 ± 6 vs. 143 ± 8 mg · kg-1 · d-1, P = 0.05) were reduced after diet V. In a second study (Study 2, n = 8) a third dietary treatment was added (Diet VS). This was similar to diet V but supplemented with soy protein (18g/d). The results of study 2 confirmed that albumin synthesis was reduced after diet V (FSR: 5.9 ± 0.3 vs. 6.7 ± 0.5%/d, P = 0.015; ASR: 126 ± 7 vs. 146 ± 9 mg · kg-1 · d-1, P = 0.007), but it also showed that the drop could be prevented by adding supplemental protein to the predominantly vegetarian diet (Diet VS) (FSR: 6.4 ± 0.3%/d, P = 0.08; ASR: 140 ± 7 mg- kg-1 · d-1, P = 0.03). Albumin synthesis appears to be modulated by changes in the proportion of animal vs. vegetable protein occurring in the diet. The mechanism might be related to differences in digestibility and consequently in net amino acid availability between diets.
| Original language | English |
|---|---|
| Pages (from-to) | 528-533 |
| Number of pages | 6 |
| Journal | Journal of Nutrition |
| Volume | 130 |
| Issue number | 3 |
| Publication status | Published - 2000 |
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Keywords
- Albumin
- Dietary protein
- Humans
- L-[H]phenylalanine
- Protein synthesis
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
Albumin synthesis is diminished in men consuming a predominantly vegetarian diet. / Caso, Giuseppe; Scalfi, Luca; Marra, Maurizio; Covino, Alessandra; Muscaritoli, Maurizio; McNurlan, Margaret A.; Garlick, Peter J.; Contaldo, Franco.
In: Journal of Nutrition, Vol. 130, No. 3, 2000, p. 528-533.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Albumin synthesis is diminished in men consuming a predominantly vegetarian diet
AU - Caso, Giuseppe
AU - Scalfi, Luca
AU - Marra, Maurizio
AU - Covino, Alessandra
AU - Muscaritoli, Maurizio
AU - McNurlan, Margaret A.
AU - Garlick, Peter J.
AU - Contaldo, Franco
PY - 2000
Y1 - 2000
N2 - Albumin synthesis was calculated in healthy male volunteers consuming diets differing in the relative contribution of protein from animal or vegetable sources. In one study (Study 1, n = 4) two isoenergetic and isonitrogenous diets were consumed for a period of 10 d each. One diet (diet A) was animal protein rich (74%), the other one (diet V) contained 67% of vegetable protein. Albumin synthesis rate was measured from L- [2H5]phenylalanine incorporation (43 mg/kg) at the end of each dietary period. Both albumin fractional synthesis rate (FSR) (5.7 ± 0.6 vs. 6.7 ± 0.8%/d, P = 0.04) and absolute synthesis rate (ASR) (123 ± 6 vs. 143 ± 8 mg · kg-1 · d-1, P = 0.05) were reduced after diet V. In a second study (Study 2, n = 8) a third dietary treatment was added (Diet VS). This was similar to diet V but supplemented with soy protein (18g/d). The results of study 2 confirmed that albumin synthesis was reduced after diet V (FSR: 5.9 ± 0.3 vs. 6.7 ± 0.5%/d, P = 0.015; ASR: 126 ± 7 vs. 146 ± 9 mg · kg-1 · d-1, P = 0.007), but it also showed that the drop could be prevented by adding supplemental protein to the predominantly vegetarian diet (Diet VS) (FSR: 6.4 ± 0.3%/d, P = 0.08; ASR: 140 ± 7 mg- kg-1 · d-1, P = 0.03). Albumin synthesis appears to be modulated by changes in the proportion of animal vs. vegetable protein occurring in the diet. The mechanism might be related to differences in digestibility and consequently in net amino acid availability between diets.
AB - Albumin synthesis was calculated in healthy male volunteers consuming diets differing in the relative contribution of protein from animal or vegetable sources. In one study (Study 1, n = 4) two isoenergetic and isonitrogenous diets were consumed for a period of 10 d each. One diet (diet A) was animal protein rich (74%), the other one (diet V) contained 67% of vegetable protein. Albumin synthesis rate was measured from L- [2H5]phenylalanine incorporation (43 mg/kg) at the end of each dietary period. Both albumin fractional synthesis rate (FSR) (5.7 ± 0.6 vs. 6.7 ± 0.8%/d, P = 0.04) and absolute synthesis rate (ASR) (123 ± 6 vs. 143 ± 8 mg · kg-1 · d-1, P = 0.05) were reduced after diet V. In a second study (Study 2, n = 8) a third dietary treatment was added (Diet VS). This was similar to diet V but supplemented with soy protein (18g/d). The results of study 2 confirmed that albumin synthesis was reduced after diet V (FSR: 5.9 ± 0.3 vs. 6.7 ± 0.5%/d, P = 0.015; ASR: 126 ± 7 vs. 146 ± 9 mg · kg-1 · d-1, P = 0.007), but it also showed that the drop could be prevented by adding supplemental protein to the predominantly vegetarian diet (Diet VS) (FSR: 6.4 ± 0.3%/d, P = 0.08; ASR: 140 ± 7 mg- kg-1 · d-1, P = 0.03). Albumin synthesis appears to be modulated by changes in the proportion of animal vs. vegetable protein occurring in the diet. The mechanism might be related to differences in digestibility and consequently in net amino acid availability between diets.
KW - Albumin
KW - Dietary protein
KW - Humans
KW - L-[H]phenylalanine
KW - Protein synthesis
UR - http://www.scopus.com/inward/record.url?scp=0033993776&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0033993776&partnerID=8YFLogxK
M3 - Article
C2 - 10702580
AN - SCOPUS:0033993776
VL - 130
SP - 528
EP - 533
JO - Journal of Nutrition
JF - Journal of Nutrition
SN - 0022-3166
IS - 3
ER -