The DOI matches its Crossref record; 85 of the 85 references it cites were found in a registry or an index.
Characterising the muscle anabolic potential of dairy, meat and plant-based protein sources in older adults
Open accessAbstract
The age-related loss of skeletal muscle mass and function is caused, at least in part, by a reduced muscle protein synthetic response to protein ingestion. The magnitude and duration of the postprandial muscle protein synthetic response to ingested protein is dependent on the quantity and quality of the protein consumed. This review characterises the anabolic properties of animal-derived and plant-based dietary protein sources in older adults. While approximately 60 % of dietary protein consumed worldwide is derived from plant sources, plant-based proteins generally exhibit lower digestibility, lower leucine content and deficiencies in certain essential amino acids such as lysine and methionine, which compromise the availability of a complete amino acid profile required for muscle protein synthesis. Based on currently available scientific evidence, animal-derived proteins may be considered more anabolic than plant-based protein sources. However, the production and consumption of animal-derived protein sources is associated with higher greenhouse gas emissions, while plant-based protein sources may be considered more environmentally sustainable. Theoretically, the lower anabolic capacity of plant-based proteins can be compensated for by ingesting a greater dose of protein or by combining various plant-based proteins to provide a more favourable amino acid profile. In addition, leucine co-ingestion can further augment the postprandial muscle protein synthetic response. Finally, prior exercise or n -3 fatty acid supplementation have been shown to sensitise skeletal muscle to the anabolic properties of dietary protein. Applying one or more of these strategies may support the maintenance of muscle mass with ageing when diets rich in plant-based protein are consumed.
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Metadata
- Authors
- Gorissen, S. H. M., & Witard, O. C.
- Affiliations
- McMaster University (CA)
- University of Stirling (GB)
- Corresponding author
- Gorissen, Stefan H. M.
- Venue
- Proceedings of the Nutrition Society
- Publisher
- Cambridge University Press (CUP)
- Published
- 2017-08-29
- Volume
- 77
- Issue
- 1
- Pages
- 20-31
- ISSN
- 0029-6651 (ISSN-L)
- 1475-2719
- OpenAlex
- W2752508997
- Cited by
- 221
- References
- 85
- Citations by year
- 2026: 27 · 2025: 27 · 2024: 28 · 2023: 19 · 2022: 30 · 2021: 36 · 2020: 34 · 2019: 10 · 2018: 10
- FWCI
- 1.72
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Proceedings of The Nutrition Society (publishedVersion)
- PubMed (publishedVersion)
- Stirling Online Research Repository (University of Stirling) (submittedVersion, public-domain)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Muscle metabolism and nutrition
- Health Sciences › Medicine › Physiology (medical) › Nutrition and Health in Aging
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Muscle Physiology and Disorders
- Keywords
- muscle protein synthesis, plant proteins, animal protein, older adults, sarcopenia, leucine, essential amino acid profile, protein digestibility, milk protein, meat proteins, physical activity, omega-3 fatty acids, muscle mass preservation
- MeSH terms
- Meat Proteins, Aged, Aging, Amino Acids, Essential, Humans, Milk Proteins, Muscle Proteins, Plant Proteins, Dietary, Muscle, Skeletal, Postprandial Period, Anabolic Agents
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