Prehydrolyzed dietary protein reduces gastrocnemial DNA without impairing physical capacity in the rat

  • Viviane Costa Silva Zaffani
  • Carolina Cauduro Bensabath Carneiro-Leão
  • Giovana Ermetice de Almeida Costa
  • Pablo Christiano Barboza Lollo
  • Emilianne Miguel Salomão
  • Maria Cristina Cintra Gomes-Marcondes
  • Jaime Amaya-Farfán

Abstract

Previous studies have shown that hydrolyzed proteins exhibit antioxidant properties and may confer physical and physiological advantages when consumed by the exercising rat. The purpose of this study was to compare the effects of feeding either intact (I) and partly hydrolyzed (H) milk whey proteins on gastrocnemial DNA contents and protein metabolism in exercising Wistar rats. Protein synthesis and degradation, protein and DNA contents, and concentration of the serum insulin-like growth factor-1 (IGF1) were determined in six experimental groups according to the type of protein consumed [casein (C), whey protein isolate (I), hydrolyzed whey protein (H) and level of physical activity (sedentary (S) and trained (T)]. H produced significantly lower rates of protein synthesis and degradation and DNA contents in the gastrocnemius, while no differences were observed in the total muscle protein content and serum levels of IGF1. These results indicate that consumption of prehydrolyzed whey protein alters muscle metabolism resulting in less DNA, but maintains the muscle protein levels constant and sustain or improves physical performance, compared to the unhydrolyzed protein.

Keywords: Dietary protein, hydrolyzed whey protein, peptides in muscle metabolism, phenylalanine, tyrosine, physical activity

African Journal of Biotechnology Vol. 12(16), pp. 2058-2064

Author Biographies

Viviane Costa Silva Zaffani
Department of Food and Nutrition at the University of Campinas (UNICAMP), Campinas, Brazil
Carolina Cauduro Bensabath Carneiro-Leão
Department of Food and Nutrition at the University of Campinas (UNICAMP), Campinas, Brazil
Giovana Ermetice de Almeida Costa
Department of Food and Nutrition at the University of Campinas (UNICAMP), Campinas, Brazil
Pablo Christiano Barboza Lollo
Department of Food and Nutrition at the University of Campinas (UNICAMP), Campinas, Brazil
Emilianne Miguel Salomão
Department of Anatomy, Cell Biology and Physiology, at the University of Campinas (UNICAMP), Campinas, Brazil.
Maria Cristina Cintra Gomes-Marcondes

Department of Anatomy, Cell Biology and Physiology, at the University of Campinas (UNICAMP), Campinas, Brazil.
Jaime Amaya-Farfán
Department of Food and Nutrition at the University of Campinas (UNICAMP), Campinas, Brazil
Published
2016-01-29
Section
Articles

Journal Identifiers


eISSN: 1684-5315