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Ingestion of diverse protein-rich whole-foods result in similar post exercise whole body and myofibrillar protein synthesis rates compared with a more isolated protein source in young adults.

  • 2026-04
  • The American journal of clinical nutrition 123(4)
    • Freyja Ad Haigh
    • Alistair J Monteyne
    • Doaa R Abdelrahman
    • Andrew J Murton
    • Tim Ja Finnigan
    • Hannah E Theobald
    • Francis B Stephens
    • Benjamin T Wall

Study Design

Type
Randomized Controlled Trial (RCT)
Sample size
n = 11
Population
65 healthy resistance-trained young adults
Methods
In a randomized parallel group design, 65 healthy individuals received primed, continuous infusions of L-[ring-2H5]phenylalanine and L-[3,3-2H2]tyrosine and completed a bout of lower-body resistance exercise before ingesting 0.25 g protein per kg body mass from: egg whites, egg, salmon, pork, lentils or mycoprotein. Blood and muscle samples were taken pre- and (120 and 300 min) post exercise/food ingestion.
Duration
300 min
Funding
Unclear

Background

The ingestion of protein-rich whole-foods may stimulate (post exercise) whole body (WB) and myofibrillar protein synthesis (MyoPS) rates to a greater extent than more isolated protein sources.

Objectives

We assessed WB protein turnover and MyoPS rates after a bout of resistance exercise and ingestion of a variety of protein-rich whole-foods (animal and nonanimal) and egg whites (more isolated protein source) in resistance-trained young adults.

Methods

In a randomized parallel group design, 65 healthy individuals received primed, continuous infusions of L-[ring-2H5]phenylalanine and L-[3,3-2H2]tyrosine and completed a bout of lower-body resistance exercise before ingesting 0.25 g protein per kg body mass (bm) from: egg whites (n = 11), egg (n = 11), salmon (n = 10), pork (n = 11) lentils (n = 11) or mycoprotein (n = 11). Blood and muscle samples were taken pre- and (120 and 300 min) post exercise/food ingestion to determine WB phenylalanine kinetics and MyoPS rates. Calculated WB phenylalanine kinetics and fractional synthesis rates were analyzed using 2-way (group × time) analysis of variance.

Results

WB protein synthesis and breakdown rates increased and decreased, respectively, post exercise/food ingestion in all groups; though a greater positive WB net protein balance was achieved (primarily via greater suppression of breakdown) after egg white ingestion, despite similar insulinemia across all groups [postprandial net balance (0-300 min); egg whites, 256.6 ± 15.4 compared with.; egg, 161.0 ± 6.1; pork, 166.8 ± 7.2; salmon, 195.4 ± 7.1; lentils, 175.8 ± 8.1; mycoprotein, 189.7 ± 8.4 μmol/kg/min (P < 0.0001, all)]. MyoPS rates increased after exercise/food ingestion with no (temporal) differences between groups despite divergent plasma amino acid responses [Δ change in fractional synthesis rates (0-300 min); egg whites, 0.050 ± 0.013; egg, 0.051 ± 0.009; pork, 0.008 ± 0.008; salmon, 0.021 ± 0.014; lentils, 0.029 ± 0.012; mycoprotein, 0.041 ± 0.012% per hour (P = 0.077)].

Conclusions

The ingestion of a variety of protein-rich whole-foods or a more isolated protein source (egg whites) after lower-body exercise results in comparable MyoPS rates, though a greater WB net protein anabolism was achieved with egg whites. The trial was registered at clinicaltrials.gov (NCT04794153). Date of Registration: 2021-03-04. https://clinicaltrials.gov/study/NCT04794153?term=NCT04794153&rank=1 Clinical Trial Register No. (clinicaltrials.gov): NCT04794153.

Research Insights

  • Salmon→Improved Whole Body Net Protein Balance

    a greater positive WB net protein balance was achieved (primarily via greater suppression of breakdown) after egg white ingestion, despite similar insulinemia across all groups [postprandial net balance (0-300 min); egg whites, 256.6 ± 15.4 compared with.; egg, 161.0 ± 6.1; pork, 166.8 ± 7.2; salmon, 195.4 ± 7.1; lentils, 175.8 ± 8.1; mycoprotein, 189.7 ± 8.4 μmol/kg/min (P < 0.0001, all)]

    Effect
    Beneficial
    Effect size
    Large
    Dose
    0.25 g protein per kg body mass
  • Salmon→Increased Myofibrillar Protein Synthesis

    MyoPS rates increased after exercise/food ingestion with no (temporal) differences between groups despite divergent plasma amino acid responses [Δ change in fractional synthesis rates (0-300 min); egg whites, 0.050 ± 0.013; egg, 0.051 ± 0.009; pork, 0.008 ± 0.008; salmon, 0.021 ± 0.014; lentils, 0.029 ± 0.012; mycoprotein, 0.041 ± 0.012% per hour (P = 0.077)]

    Effect
    Neutral
    Effect size
    Small
    Dose
    0.25 g protein per kg body mass
  • egg→Improved Whole Body Net Protein Balance

    a greater positive WB net protein balance was achieved (primarily via greater suppression of breakdown) after egg white ingestion, despite similar insulinemia across all groups [postprandial net balance (0-300 min); egg whites, 256.6 ± 15.4 compared with.; egg, 161.0 ± 6.1; pork, 166.8 ± 7.2; salmon, 195.4 ± 7.1; lentils, 175.8 ± 8.1; mycoprotein, 189.7 ± 8.4 μmol/kg/min (P < 0.0001, all)]

    Effect
    Beneficial
    Effect size
    Large
    Dose
    0.25 g protein per kg body mass
  • egg→Increased Myofibrillar Protein Synthesis

    MyoPS rates increased after exercise/food ingestion with no (temporal) differences between groups despite divergent plasma amino acid responses [Δ change in fractional synthesis rates (0-300 min); egg whites, 0.050 ± 0.013; egg, 0.051 ± 0.009; pork, 0.008 ± 0.008; salmon, 0.021 ± 0.014; lentils, 0.029 ± 0.012; mycoprotein, 0.041 ± 0.012% per hour (P = 0.077)]

    Effect
    Neutral
    Effect size
    Small
    Dose
    0.25 g protein per kg body mass
  • pork→Improved Whole Body Net Protein Balance

    a greater positive WB net protein balance was achieved (primarily via greater suppression of breakdown) after egg white ingestion, despite similar insulinemia across all groups [postprandial net balance (0-300 min); egg whites, 256.6 ± 15.4 compared with.; egg, 161.0 ± 6.1; pork, 166.8 ± 7.2; salmon, 195.4 ± 7.1; lentils, 175.8 ± 8.1; mycoprotein, 189.7 ± 8.4 μmol/kg/min (P < 0.0001, all)]

    Effect
    Beneficial
    Effect size
    Large
    Dose
    0.25 g protein per kg body mass
  • pork→Increased Myofibrillar Protein Synthesis

    MyoPS rates increased after exercise/food ingestion with no (temporal) differences between groups despite divergent plasma amino acid responses [Δ change in fractional synthesis rates (0-300 min); egg whites, 0.050 ± 0.013; egg, 0.051 ± 0.009; pork, 0.008 ± 0.008; salmon, 0.021 ± 0.014; lentils, 0.029 ± 0.012; mycoprotein, 0.041 ± 0.012% per hour (P = 0.077)]

    Effect
    Neutral
    Effect size
    Small
    Dose
    0.25 g protein per kg body mass
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