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Optimal protein intake and meal frequency to support maximal protein synthesis and muscle mass. Layne Norton, B.S. Division of Nutritional Sciences University of Illinois
Overview ,[object Object],[object Object],[object Object],[object Object],[object Object]
Background ,[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],Background
Determining Optimal Intake ,[object Object],[object Object],[object Object],[object Object],[object Object]
Leucine in regulation of protein synthesis ,[object Object],mTOR (+) [Leucine] p70S6K (+) 4E-BP1-eIF4E eIF4E eIF4G (+) eIF4E-eIF4G (+) Protein Synthesis (+)
[object Object],[object Object],[object Object],Plasma Leucine (µM) * FSR (%/day) *unpublished data *
[object Object],[object Object],[object Object],Combined data sets % Increase from controls
Leucine content of various protein sources Protein Source Leu % of total protein) Amount of protein from source to reach 3-4g Leucine Amount of food source required Whey Protein Isolate 12.0% 25-33g 27-36g Milk Protein Isolate 9.8% 31-41g 34-46g Casein 9.3% 32-43g variable depending upon casein powder type Egg 8.6% 35-47g 280-376g or approx 4.5-6.5 large whole eggs Fish 8.1% 38-50g 158-208g Beef 8.0% 38-51g 126-170g Pork  8.0% 38-51g 133-179g Chicken 7.5% 41-54g 132-174g Wheat 6.8% 44-59g 440-590g or 15-20 slices of bread
Recap ,[object Object],[object Object],[object Object],[object Object]
Optimal Frequency ,[object Object],[object Object]
[object Object],[object Object],[object Object],Plasma Leucine (µM) MPS (%/day) * * * * * * * † *different from baseline P<0.05; †p<0.10 *different from baseline P<0.05 Time (minutes) Time (minutes)
The Refractory Phenomenon ,[object Object],[object Object],[object Object]
Possible explanations? ,[object Object],* * * * Does not explain refractory nature of MPS. mmol/kg wet tissue Time (minutes) Intramuscular Leucine
Possible Explanations? ,[object Object],[object Object],[object Object],[object Object],Gamma form/total 4E-BP1 Phosphorylation Gamma +Beta forms/total p70S6K Phosphorylation * * * * * * * * * *different from baseline P<0.05 *different from baseline P<0.05 Time (minutes) Time (minutes)
Possible Explanations? ,[object Object],Time (minutes) ‡ ‡ * * eIF4G bound to eIF4E/total 4E eIF4E*eIF4G Binding Unlikely to be responsible for MPS becoming refractory
Possible Explanations? ,[object Object],[object Object],[object Object]
Possible Explanations? ,[object Object],[object Object],[object Object],[object Object],[object Object],Insulin Time (minutes) Insulin (pmol/L) * *
Possible Explanations? ,[object Object],[object Object],[object Object]
Possible explanations? ,[object Object],[object Object]
Optimal Meal Frequency? ,[object Object],[object Object],[object Object],[object Object],[object Object]
General recommendations? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Other Considerations ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Future research ,[object Object],[object Object],[object Object],[object Object]
References ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Acknowledgments ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Questions?

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Optimal Protein Intake And Meal Frequency To Support Maximal Protein Synthesis and Muscle Mass

  • 1. Optimal protein intake and meal frequency to support maximal protein synthesis and muscle mass. Layne Norton, B.S. Division of Nutritional Sciences University of Illinois
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  • 9. Leucine content of various protein sources Protein Source Leu % of total protein) Amount of protein from source to reach 3-4g Leucine Amount of food source required Whey Protein Isolate 12.0% 25-33g 27-36g Milk Protein Isolate 9.8% 31-41g 34-46g Casein 9.3% 32-43g variable depending upon casein powder type Egg 8.6% 35-47g 280-376g or approx 4.5-6.5 large whole eggs Fish 8.1% 38-50g 158-208g Beef 8.0% 38-51g 126-170g Pork 8.0% 38-51g 133-179g Chicken 7.5% 41-54g 132-174g Wheat 6.8% 44-59g 440-590g or 15-20 slices of bread
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