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The aim of this study is to investigate potential protein synthesis effects of whey protein high in leucine compared to whey protein with normal leucin content in fragile elderly patients in a acute crossover setting. We will use the method of a 2 X 3 h tracer infusing protocol with 15Nphenylalanine along with blood samples and muscle biopsies.
Background: Improved muscle function/strength will enhance the quality of life of the more frail elderly population. Dietary proteins and amino acids act as anabolic substrates in muscles in elderly people. In particular the amino acid leucine is suggested to have an impact on muscle protein synthesis. However, there is a lack of studies on the effect of amino acids on elderly fragile patients. In collaboration with the Danish dairy company ARLA Foods we will use their Whey protein with increased amount of Leucine in an acute study on frail elderly patients.
Our aim is to examine the acute effects of supplementation with whey protein high in leucin compared to whey protein with normal leucin content on muscle protein synthesis and protein balance in elderly fragile patients.
Methods: We include 10 frail patients, age 60-85 years in a randomized crossover study. To define fragility we will use the Women's Health and Ageing Studies (WHAS) criteria of fragility 1) Low body weight 2) Everyday exhaustion 3) Low energy expenditure 4) Slow walking and 5) Grip strength weakness. The subjects will be recruited during hospitalization in a geriatric department at Aarhus University Hospital. The subjects are their own controls in 2 x 1 day interventions A: whey protein high in leucin and B: whey protein with normal leucin content. Interventions are conducted with a 4 week washout period between them. On the intervention day postprandial protein synthesis rate will be measured over 2 X 3h using a tracer infusing protocol with 15Nphenylalanine along with blood samples and muscle biopsies. For analyzing steps of signaling in muscle protein synthesis initiated by leucine mTor and sites downstream from mTor is quantified using western blotting. Whole body protein kinetics are calculated using the formula Q=i*Ei/Ep-i
Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Treatment
Whey protein high in leucin, Whey protein normal in leucin
Department of endocrinology, Aarhus University hospital
Enrolling by invitation
University of Aarhus
Published on BioPortfolio: 2015-12-03T01:08:22-0500
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The protein components of milk obtained from the whey.
A major protein fraction of milk obtained from the WHEY.
The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)
The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese production.
Nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, and leafy vegetables. The richest natural source is yeast. It occurs in the free form only in the retina of the eye, in whey, and in urine; its principal forms in tissues and cells are as FLAVIN MONONUCLEOTIDE and FLAVIN-ADENINE DINUCLEOTIDE.
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