Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/21686
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dc.contributor.authorWitard, Oliveren_UK
dc.contributor.authorJackman, Sarah Ren_UK
dc.contributor.authorBreen, Leighen_UK
dc.contributor.authorSmith, Kennethen_UK
dc.contributor.authorSelby, Annaen_UK
dc.contributor.authorTipton, Kevinen_UK
dc.date.accessioned2016-09-10T01:08:03Z-
dc.date.available2016-09-10T01:08:03Z-
dc.date.issued2014-01en_UK
dc.identifier.urihttp://hdl.handle.net/1893/21686-
dc.description.abstractBackground: The intake of whey, compared with casein and soy protein intakes, stimulates a greater acute response of muscle protein synthesis (MPS) to protein ingestion in rested and exercised muscle. Objective: We characterized the dose-response relation of postabsorptive rates of myofibrillar MPS to increasing amounts of whey protein at rest and after exercise in resistance-trained, young men. Design: Volunteers (n = 48) consumed a standardized, high-protein (0.54 g/kg body mass) breakfast. Three hours later, a bout of unilateral exercise (8 × 10 leg presses and leg extensions; 80% one-repetition maximum) was performed. Volunteers ingested 0, 10, 20, or 40 g whey protein isolate immediately (∼10 min) after exercise. Postabsorptive rates of myofibrillar MPS and whole-body rates of phenylalanine oxidation and urea production were measured over a 4-h postdrink period by continuous tracer infusion of labeled [13C6] phenylalanine and [15N2] urea. Results: Myofibrillar MPS (mean ± SD) increased (P < 0.05) above 0 g whey protein (0.041 ± 0.015%/h) by 49% and 56% with the ingestion of 20 and 40 g whey protein, respectively, whereas no additional stimulation was observed with 10 g whey protein (P > 0.05). Rates of phenylalanine oxidation and urea production increased with the ingestion of 40 g whey protein. Conclusions: A 20-g dose of whey protein is sufficient for the maximal stimulation of postabsorptive rates of myofibrillar MPS in rested and exercised muscle of ∼80-kg resistance-trained, young men. A dose of whey protein >20 g stimulates amino acid oxidation and ureagenesis. This trial was registered at http://www.isrctn.org/ as ISRCTN92528122.en_UK
dc.language.isoenen_UK
dc.publisherAmerican Society for Nutritionen_UK
dc.relationWitard O, Jackman SR, Breen L, Smith K, Selby A & Tipton K (2014) Myofibrillar muscle protein synthesis rates subsequent to a meal in response to increasing doses of whey protein at rest and after resistance exercise. American Journal of Clinical Nutrition, 99 (1), pp. 86-95. https://doi.org/10.3945/ajcn.112.055517en_UK
dc.rightsThe publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study.en_UK
dc.rights.urihttp://www.rioxx.net/licenses/under-embargo-all-rights-reserveden_UK
dc.titleMyofibrillar muscle protein synthesis rates subsequent to a meal in response to increasing doses of whey protein at rest and after resistance exerciseen_UK
dc.typeJournal Articleen_UK
dc.rights.embargodate3000-01-01en_UK
dc.rights.embargoreason[Witard et al_ Am J Clin Nutr_2014.pdf] The publisher does not allow this work to be made publicly available in this Repository therefore there is an embargo on the full text of the work.en_UK
dc.identifier.doi10.3945/ajcn.112.055517en_UK
dc.citation.jtitleAmerican Journal of Clinical Nutritionen_UK
dc.citation.issn1938-3207en_UK
dc.citation.issn0002-9165en_UK
dc.citation.volume99en_UK
dc.citation.issue1en_UK
dc.citation.spage86en_UK
dc.citation.epage95en_UK
dc.citation.publicationstatusPublisheden_UK
dc.citation.peerreviewedRefereeden_UK
dc.type.statusVoR - Version of Recorden_UK
dc.contributor.funderGlaxoSmithKlineen_UK
dc.author.emailoliver.witard@stir.ac.uken_UK
dc.contributor.affiliationSporten_UK
dc.contributor.affiliationUniversity of Exeteren_UK
dc.contributor.affiliationUniversity of Birminghamen_UK
dc.contributor.affiliationUniversity of Nottinghamen_UK
dc.contributor.affiliationUniversity of Nottinghamen_UK
dc.contributor.affiliationSporten_UK
dc.identifier.isiWOS:000329080200012en_UK
dc.identifier.scopusid2-s2.0-84891436659en_UK
dc.identifier.wtid648311en_UK
dc.contributor.orcid0000-0002-5875-8397en_UK
dc.contributor.orcid0000-0002-6545-8122en_UK
dc.date.accepted2014-02-07en_UK
dcterms.dateAccepted2014-02-07en_UK
dc.date.filedepositdate2015-04-23en_UK
dc.relation.funderprojectDose response of muscle protein synthesis to whey protein ingestion relative to lean body mass studyen_UK
dc.relation.funderrefn/aen_UK
rioxxterms.apcnot requireden_UK
rioxxterms.typeJournal Article/Reviewen_UK
rioxxterms.versionVoRen_UK
local.rioxx.authorWitard, Oliver|0000-0002-5875-8397en_UK
local.rioxx.authorJackman, Sarah R|en_UK
local.rioxx.authorBreen, Leigh|en_UK
local.rioxx.authorSmith, Kenneth|en_UK
local.rioxx.authorSelby, Anna|en_UK
local.rioxx.authorTipton, Kevin|0000-0002-6545-8122en_UK
local.rioxx.projectn/a|GlaxoSmithKline|http://dx.doi.org/10.13039/100004330en_UK
local.rioxx.freetoreaddate3000-01-01en_UK
local.rioxx.licencehttp://www.rioxx.net/licenses/under-embargo-all-rights-reserved||en_UK
local.rioxx.filenameWitard et al_ Am J Clin Nutr_2014.pdfen_UK
local.rioxx.filecount1en_UK
local.rioxx.source0002-9165en_UK
Appears in Collections:Faculty of Health Sciences and Sport Journal Articles

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