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Protein source modifies bone health in adult rats
Author(s) -
Thorpe Matthew P,
Norton Layne E,
Moulton Christopher J,
Johnson Amy J Wagoner,
Evans Ellen M,
Layman Donald K
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.726.7
Subject(s) - soy protein , anabolism , chemistry , whey protein , leucine , bone mineral , bone health , food science , femur , amino acid , zoology , medicine , biology , osteoporosis , biochemistry , surgery
Studies of protein and bone health report variable results. Differential effects of protein sources may explain incongruities. In particular, portions of sulfur amino acids may impose a bone‐demineralizing acid load while portions of leucine may enhance anabolic balance. We randomized 52 rats, 52d old, to semi‐purified, isonitrogenous diets (16% energy as protein, 54% carb) with protein isolate from soy, egg white, wheat or whey. Animals were sacrificed at 11 wk, and femurs excised for 3 point bend tests of mechanical strength and dual x‐ray absorptiometry. Greater force was required to break the femur midshaft with whey (119±10 N) compared to soy (110±9 N, p=0.02). Bone mineral mass was also greater given whey (480±25 mg) vs. egg (466±14 mg) and soy (456±27 mg); as well as in wheat (478±25 mg) vs. soy animals (p<0.05 for all comparisons). Protein source modified bone health in this animal model independent of total protein and energy intake. These observations are not adequately explained by a negative effect of sulfur in protein sources, which is low in soy (39.8 mEq potential acid per 100g protein) compared to whey (46.2) and wheat (69.4). Supported by National Dairy Council and Egg Nutrition Center. Grant Funding Source : National Dairy Council