MON-PP031: Development of a Plasma Assay for the Bacterial ClpB Protein as a Biomarker of Eating Disorders

Abstract

compared with animal-derived proteins. However, there are few data to support this contention. We assessed postprandial plasma amino acid profiles and whole-body protein synthesis following the ingestion of 35 g wheat protein hydrolysate compared with casein and whey in healthy, older males. Methods: Healthy older males (73±1 y) received a primed continuous infusion of L-[C6]-phenylalanine and L-[H2]tyrosine and ingested 35 g wheat protein hydrolysate (WHEAT; n = 12), whey (WHEY; n = 12), or micellar casein (CAS; n = 12). Plasma and muscle samples were collected at regular intervals. Repeated measures ANOVA was used to identify differences between groups over time. Results: Plasma leucine concentrations increased following protein ingestion (P < 0.01), to a similar extent following WHEAT and CAS (P = 0.86) and to a greater extent following WHEY (P < 0.01). In agreement, peak leucine concentrations averaged 351±11, 316±24, and 580±18mM for WHEAT, CAS, and WHEY, respectively (WHEAT vs CAS P = 0.40; WHEY vs WHEAT and CAS P < 0.01). Whole-body protein synthesis increased following protein ingestion in all groups (P < 0.01), with no significant differences between groups (P = 0.13). Postprandial muscle protein synthesis rates will be assessed by determining the incorporation of L-[C6]-phenylalanine into myofibrillar protein. Conclusion: Ingesting wheat protein hydrolysate increases plasma amino acid availability and stimulates whole-body protein synthesis as effectively as casein in healthy, older males.