Ingestion of an ample amount of meat substitute based on a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men

Kouw, Imre W.K.; Pinckaers, Philippe J.M.; Le Bourgot, Cindy; van Kranenburg, Janneau M.X.; Zorenc, Antoine H.; de Groot, Lisette C.P.G.M.; Verdijk, Lex; Snijders, Tim; van Loon, Luc J.C.

doi:10.1017/s0007114521004906

Cited by 42Muscle metabolism and nutritionMuscle Physiology and DisordersProteins in Food Systems

Ingestion of an ample amount of meat substitute based on a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men

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Kouw, Imre W.K., Pinckaers, Philippe J.M., Le Bourgot, Cindy, van Kranenburg, Janneau M.X., Zorenc, Antoine H., de Groot, Lisette C.P.G.M., Verdijk, Lex, Snijders, Tim +1 more·2022·British Journal Of Nutrition

DOI 10.1017/s0007114521004906

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Abstract Plant-based proteins are considered to be less effective in their capacity to stimulate muscle protein synthesis when compared with animal-based protein sources, likely due to differences in amino acid contents. We compared the postprandial muscle protein synthetic response following the ingestion of a lysine-enriched plant-based protein product with an isonitrogenous amount of chicken. Twenty-four men (age 24 ± 5 years; BMI 22·9 ± 2·6 kg·m−2) participated in this parallel, double-blind, randomised controlled trial and consumed 40 g of protein as a lysine-enriched wheat and chickpea protein product (Plant, n 12) or chicken breast fillet (Chicken, n 12). Primed, continuous intravenous l-(ring-13C6)-phenylalanine infusions were applied while repeated blood and muscle samples were collected over a 5-h postprandial period to assess plasma amino acid responses, muscle protein synthesis rates and muscle anabolic signalling responses. Postprandial plasma leucine and essential amino acid concentrations were higher following Chicken (P < 0·001), while plasma lysine concentrations were higher throughout in Plant (P < 0·001). Total plasma amino acid concentrations did not differ between interventions (P = 0·181). Ingestion of both Plant and Chicken increased muscle protein synthesis rates from post-absorptive: 0·031 ± 0·011 and 0·031 ± 0·013 to postprandial: 0·046 ± 0·010 and 0·055 ± 0·015 % h−1, respectively (P-time < 0·001), with no differences between Plant and Chicken (time x treatment P = 0·068). Ingestion of 40 g of protein in the form of a lysine-enriched plant-based protein product increases muscle protein synthesis rates to a similar extent as an isonitrogenous amount of chicken in healthy, young men. Plant-based protein products sold as meat replacers may be as effective as animal-based protein sources to stimulate postprandial muscle protein synthesis rates in healthy, young individuals.

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A plant/animal protein blend or exclusively plant protein blend can stimulate an equivalent MPS response to an animal-based comparison.
“A handful of studies have supported the blending theory by demonstrating that a plant/animal protein blend [89,90,92,93] or exclusively plant protein blend [88,94,95] can stimulate an equivalent MPS response to an animal-based comparison.”
From Nutritional Considerations for the Vegan Athlete (2023) · cites this paper as [94]
A lysine-enriched plant-based protein blend demonstrated parity with a chicken comparison with respect to its ability to increase MPS in humans.
“A single study has investigated a lysine-enriched plant-based protein blend and demonstrated parity with a chicken comparison with respect to its ability to increase MPS in humans [94].”
From Nutritional Considerations for the Vegan Athlete (2023) · cites this paper as [94]

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The muscle protein synthetic response to the ingestion of a plant-based protein blend is not different from milk protein in healthy, young males
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Authors: Kouw, I. W. K., Pinckaers, P. J. M., Le Bourgot, C., van Kranenburg, J. M. X., Zorenc, A. H., de Groot, L. C. P. G. M., Verdijk, L., Snijders, T., & van Loon, L. J. C.
Affiliations: Maastricht University Medical Centre (NL)
ORCID: Kouw, Imre W.K.
Pinckaers, Philippe J.M.
Verdijk, Lex
Snijders, Tim
Venue: British Journal Of Nutrition
Publisher: Cambridge University Press (CUP)
Published: 2021-12-09
Volume: 128
Issue: 10
Pages: 1955-1965
ISSN: 0007-1145 (ISSN-L)
1475-2662
DOI: 10.1017/s0007114521004906
OpenAlex: W4200138244
Cited by: 42
References: 1
Citations by year: 2026: 6 · 2025: 10 · 2024: 10 · 2023: 11 · 2022: 5
FWCI: 3.40
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (unspecified)
Locations: British Journal Of Nutrition (publishedVersion, cc-by)
PubMed (publishedVersion)
Research Publications (Maastricht University) (publishedVersion, cc-by)
Socio-Environmental Systems Modeling (submittedVersion, cc-by)
VUBIR (Vrije Universiteit Brussel) (submittedVersion)
Research Publications (Maastricht University) (submittedVersion, cc-by)
Data Archiving and Networked Services (DANS) (submittedVersion, other-oa)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Muscle metabolism and nutrition
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Muscle Physiology and Disorders
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: plant proteins, muscle protein synthesis, postprandial response, chicken breast, wheat proteins, chickpea protein, meat substitutes, amino acid metabolism, leucine, plasma amino acids, protein quality

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Ingestion of an ample amount of meat substitute based on a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men

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