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- Title
Study on the differences in digestibility of powdered protein drinks using rat portal vein catheterization.
- Authors
Eri Nakamura; Mizuki Takeda; Toshiki Matsuura
- Abstract
Commercially available powdered protein drinks have different protein materials and formulations depending on their purpose. It is generally believed that the digestion and absorption rates of whey protein are fast, while those of soy protein are slow. However, there is no scientific evidence to support these claims. In this study, we examined the differences in digestibility between whey protein and soy protein, which are raw materials for protein drinks, using a technique for the in vivo catheterization of the portal vein in rats, which allows direct measurement of digested and absorbed amino acids. A whey protein suspension or soy protein suspension prepared to a total nitrogen content of 1.125 g/100 mL was administered to rats at 15.0 mL/kg, and the concentration of free amino acids in portal vein blood was measured over time. The results showed that the absorption levels of essential amino acids, such as valine, leucine, and isoleucine, were significantiy higher with the whey protein than the soy protein. In contrast, the absorption levels of non-essential amino acids, such as asparagine and arginine, were significantiy higher with the soy protein than the whey protein. In addition, a comparison of the digestion and absorption rates revealed that whey protein was digested and absorbed significantly faster than soy protein. This study successfully demonstrated scientifically that the types of amino acids supplemented and the rates of digestion and absorption differed depending on the protein used in protein drinks, i.e., whey protein or soy protein.
- Publication
Japanese Journal of Food Chemistry & Safety, 2021, Vol 28, Issue 3, p117
- ISSN
1341-2094
- Publication type
Article