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Long‐term consumption of leucine‐rich meals is associated with mitochondrial changes in skeletal muscle of rats
Author(s) -
Moulton Christopher John,
Norton Layne E,
Wilson Gabriel J,
Layman Donald K
Publication year - 2011
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.25.1_supplement.774.15
Recent reports suggest that leucine (LEU) can stimulate molecular programs related to mitochondrial biogenesis. We have previously demonstrated that feeding 3 meals/d of a LEU‐rich protein source (WHEY; 10.9% LEU) to male SD rats for 75d compared to a LEU‐poor protein source (WHEAT; 6.8% LEU) results in enhanced muscle protein synthesis activation, a lean phenotype (9.7% vs 12.4% body fat), and reduced net energy deposition. This study investigated potential LEU‐related effects on mitochondrial homeostasis in skeletal muscle associated with these findings. Relative mRNA expression of Tfam (mitochondrial transcription factor) and cytochrome B (electron transport chain component) in gastrocnemius were significantly elevated in WHEY vs WHEAT. However, citrate synthase activity per unit mitochondrial protein in the fed state was ~70% higher in WHEAT. These data indicate that chronic consumption of LEU‐rich meals is associated with alterations in mitochondria, which may in part be responsible for the energy partitioning observed with WHEY. Support: Egg Nutrition Center Grant Funding Source : Egg Nutrition Center