Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats.

Jérôme Salles,Olivier Le Bacquer,Christelle Guillet,Carmen Malnero-Fernandez,Corinne Pouyet,Christophe Giraudet,Stéphane Walrand,Yves Boirie,Philippe Denis,Alexandre Berry,Marine Gueugneau,Heidi Jacobs,Véronique Patrac

doi:10.3390/nu13124234

Abstract

Plant proteins are attracting rising interest due to their pro-health benefits and environmental sustainability. However, little is known about the nutritional value of pea proteins when consumed by older people. Herein, we evaluated the digestibility and nutritional efficiency of pea proteins compared to casein and whey proteins in old rats. Thirty 20-month-old male Wistar rats were assigned to an isoproteic and isocaloric diet containing either casein (CAS), soluble milk protein (WHEY) or Pisane™ pea protein isolate for 16 weeks. The three proteins had a similar effect on nitrogen balance, true digestibility and net protein utilization in old rats, which means that different protein sources did not alter body composition, tissue weight, skeletal muscle protein synthesis or degradation. Muscle mitochondrial activity, inflammation status and insulin resistance were similar between the three groups. In conclusion, old rats used pea protein with the same efficiency as casein or whey proteins, due to its high digestibility and amino acid composition. Using these plant-based proteins could help older people diversify their protein sources and more easily achieve nutritional intake recommendations.

Highlights

IntroductionPlant proteins are a critical part of the equation to help meet future protein demand and achieve worldwide food security
Alongside animal proteins, plant proteins are a critical part of the equation to help meet future protein demand and achieve worldwide food security
Muscle mass tended to be higher in the whey-protein group than the pea protein group, we suggest that pea protein intake could enhance postprandial muscle protein anabolism in old rats, which would translate into muscle protein accumulation and increased skeletal muscle mass

Summary

Introduction

Plant proteins are a critical part of the equation to help meet future protein demand and achieve worldwide food security. In the US, demand for plant proteins grew by 20% in both 2018 and 2019 [1] This growing interest in plant proteins is driven by multiple factors, such as food safety concerns, rising food intolerances, increased accessibility of vegetarian and vegan foods, environmental concerns, sustainability imperatives, and consumer adoption of proactive approaches to health and wellbeing. The nutritional benefits of these new protein sources are still under investigation, with studies looking into their health benefits while exploring their limits, such as allergenicity or anti-nutritional substance content [2]. Grain legumes are a valuable source of plant food proteins, and so rising protein demand is expected to increase the dietary importance of grain legumes. Pea proteins have enough essential amino acid (EAA) content (30%) to meet WHO/FAO/UNU-recommended requirements [3]

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Discussion

Conclusion