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Effect of Simultaneous Ingestion of L‐Amino Acids and Whole Protein on Plasma Amino Acid and Urea Nitrogen Concentrations in Humans
Author(s) -
Gropper Sareen S.,
Acosta Phyllis B.
Publication year - 1991
Publication title -
journal of parenteral and enteral nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.935
H-Index - 98
eISSN - 1941-2444
pISSN - 0148-6071
DOI - 10.1177/014860719101500148
Subject(s) - liter , urea , amino acid , ingestion , chemistry , biochemistry , zoology , chromatography , biology , endocrinology
The effect of whole protein and L‐amino acid ingestion on plasma amino acid (PAA) and urea nitrogen (UN) concentrations was investigated. Ten males ingested equivalent amounts of nitrogen as (trial 1) cottage cheese, (trial 2) an L‐amino acid mixture, (trial 3) cottage cheese and L‐amino acids. Mean changes in total PAA between trials 1 (342 μmol/liter) and 2 (719 μmol/liter) and trials 1 (342 μmol/liter) and 3 (981 μmol/liter) at 30 min and trials 1 (547 μmol/liter) and 3 (143 μmol/liter) at 150 min differed significantly. Mean changes in essential PAA between trials 1 (180 μmol/liter) and 2 (420 μmol/liter) and trials 1 (180 μmol/liter) and 3 (500 μmol/liter) at 30 min differed significantly. Mean changes in essential PAA between trials 1 (247 μmol/liter) and 3 (334 μmol/liter) at 60 min and between trials 1 (252 μmol/liter) and 3 (80 μmol/liter) at 150 min differed significantly. Mean increments in total and essential PAA were higher and peaked faster but decreased more quickly after trials 2 and 3 than after trial 1. Mean changes in plasma UN did not differ between trials. Ingestion of either L‐amino acids, whole protein or the mixture of L‐amino acids and whole protein was equally effective in increasing total PAA over 4 hr. (Journal of Parenteral and Enteral Nutrition 15: 48–53, 1991)