Postprandial aminoacidemia and appetite responses to a novel salmon-derived protein peptide in young healthy adults

Prosser, Sophie Paula ORCID: 0000-0001-9720-9510 (2024). Postprandial aminoacidemia and appetite responses to a novel salmon-derived protein peptide in young healthy adults. University of Birmingham. M.Sc.

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Abstract

Muscle plays a vital role in our body’s health and relies on ingestion of amino acids in order to stimulate muscle protein synthesis (MPS). Research is endeavouring to search for novel, high-quality, sustainable protein sources, capable of supporting muscle mass globally. Marine protein hydrolysates offer a potential sustainable source of high-quality protein, although little research to-date has explored their postprandial aminoacidemic responses. This study investigated the postprandial aminoacidemic and appetite responses following ingestion of a novel Salmon Protein Peptide (SPP) supplement, compared with a dose-matched Milk Protein Isolate (MPI). 11 young healthy individuals (6 Male and 5 Female) took part in this randomized single-blind crossover study. After an overnight fast, participants consumed either SPP or MPI at a protein-matched dose of 0.3g/kg BM. Blood samples were taken before protein intake and periodically for 240minutes post-ingestion. Visual analog scales were utilized throughout to determine changes in perceived appetite, alongside a food diary and ad-libitum meal following the trial period to determine changes to dietary composition. Peak plasma values for total amino acid (SPP: 5004 ±296 vs. MPI: 3719 ±302μmol·L-1, p<0.001), non-essential amino acid (SPP: 3376 ±197 vs. MPI: 2287 ±173μmol·L-1, p<0.001), glycine (SPP: 456 ±24 vs. MPI: 284 ±33μmol·L-1, p<0.001), hydroxyproline (SPP: 74.9 ±6.6 vs. MPI: 28.3 ±2.6 μmol·L-1, p<0.001) and proline levels (SPP: 469 ±29 vs. MPI: 335 ±25 μmol·L-1, p=0.029) were significantly greater following SPP consumption and all demonstrated significantly greater iAUC values (all p<0.05). No differences were observed in plasma EAA levels between proteins (peak EAA levels = SPP: 1361 ±196 vs. MPI: 1340 ±166μmol·L-1, p=0.658; iAUC, p=0.551). Peak leucine levels did not significantly differ between proteins (SPP: 250 ±32 vs. MPI: 246 ±31μmol·L-1; p=0.657); however, leucine levels were significantly higher overall following MPI consumption (iAUC, p=0.011). Fat intake was significantly reduced compared to habitual diet following both SPP and MPI (1.0±0.6g/kg/day, p=0.0156; 1.0±0.4g/kg/day, p=0.0236, respectively). No differences in plasma insulin, glucose or appetite were observed between supplements. To conclude, SPP demonstrated great promise as a high-quality protein source when compared to MPI, although further investigation is needed to determine if SPP’s postprandial aminoacidemia can robustly stimulate MPS.

Type of Work:

Thesis (Masters by Research > M.Sc.)

Award Type:

Masters by Research > M.Sc.

Supervisor(s):