Microbial-based yeast protein is similar to whey protein and greater than collagen hydrolysate in supporting whole-body protein synthesis as determined by the indicatory amino acid oxidation method: a randomized controlled trial
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Background
Yeast ( Saccharomyces cerevisiae ) is a model organism in agricultural and industrial fermentation with nutritional benefits, yet less is understood about its nutritional value for supporting whole-body protein synthesis in vivo , and its comparison to animal-based protein.
Objective
This study aimed to determine the effect of microbial-based protein (yeast) compared to a high (whey) and low (collagen) quality animal-based protein on the ability to support whole-body protein synthesis using the indicator amino acid oxidation technique.
Methods
Thirteen healthy participants (M: n =6, 24±4 yr; F: n =7, 27±7 yr) consumed eight hourly yeast (Y), whey (W), or collagen (CH) protein beverages at 0.9 g·kg −1 ·d −1 supplemented with L-[1- 13 C]phenylalanine in a randomized, cross-over, counterbalanced design. Breath and urine were collected to measure fraction of expired 13 CO 2 (F 13 CO 2 ) and [1- 13 C]Phe oxidation (PheOx) as inverse correlates of whole-body protein synthesis. An a priori 20% noninferiority margin was used to determine equivalency between protein sources. A Visual Analog Scale (VAS) was provided to assess fullness and hunger by protein sources.
Results
Protein source had no effect on F 13 CO 2 (P=0.15) or PheRa (P=0.10). PheOx was greater in CH compared to both Y (14.94±2.16 vs. 12.93±2.80 μmol·kg BM −1 ·h −1 , P <0.05) and W (14.94±2.16 vs. 12.50±2.75 μmol·kg BM −1 ·h −1 , P <0.05) whereas there was no significant difference between Y and W (P=0.59). Change in PheOx (mean difference [90% CI]) between CH and W (2.44 μmol·kg BM −1 ·h −1 [0.98, 3.90], P <0.05) and between Y and W (0.44 μmol·kg BM −1 ·h −1 [−1.34, 2.21], P>0.99) confirmed respective inferiority and noninferiority to W compared to the 20% noninferiority margin (2.50 μmol·kg BM −1 ·h −1 ), while Y was superior to CH (−2.00 μmol·kg BM −1 ·h −1 [−3.01, −0.99], P <0.05). Protein source did not significantly influence satiety (P=0.32) or hunger scores (P=0.15).
Conclusion
EAA-enriched whey and yeast protein similarly reduced PheOx as compared to EAA-deficient collagen hydrolysate, suggesting these proteins were similarly superior in supporting whole-body protein synthesis.
