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Lee YY, Lee S, Ham SH, Lee MG, Hahn J, Kim Y, Choi YJ. Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem. J Sci Food Agric 2024. [PMID: 38619447 DOI: 10.1002/jsfa.13533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 03/22/2024] [Accepted: 04/10/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND Understanding the relationship between the perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20%, and 30% TVPs were substituted with fibers from the sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated. RESULTS Samples with 20% SPS showed hardness, cohesiveness, and chewiness, which are the mechanical indicators most similar to those of meat. A descriptive sensory analysis of ten trained participants indicated that the SPS-supplemented meat analog patties exhibited characteristics similar to pork patties in terms of firmness, toughness, cohesiveness, and smoothness compared to the TVP-only sample. A strong positive correlation between instrumental hardness and sensory firmness was observed (p < 0.01); however, cohesiveness, springiness, and chewiness did not show any correlation between instrumental and sensory analyses. The Warner-Bratzler shear force (WBSF) values showed positive correlations with sensory cohesiveness, chewiness, toughness, fibrousness, moistness, firmness, and springiness (p < 0.05). CONCLUSION The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant-based meat analogs. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- You Young Lee
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Suyoon Lee
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Seung Hwan Ham
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Min Gyu Lee
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Jungwoo Hahn
- Department of Food and Nutrition, Duksung Women's University, 33 Samyang-ro 144-gil, Dobong-gu, Seoul, 01369, Republic of Korea
| | - Yang Kim
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
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Jeon YH, Gu BJ, Ryu GH. Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs. Foods 2023; 12. [PMID: 36900528 DOI: 10.3390/foods12051011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/13/2023] [Accepted: 02/16/2023] [Indexed: 03/03/2023] Open
Abstract
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.
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Moll P, Salminen H, Stadtmueller L, Schmitt C, Weiss J. Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue. Foods 2022; 12. [PMID: 36613300 DOI: 10.3390/foods12010085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/29/2022] Open
Abstract
A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% w/w) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein-sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin-pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.
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Kim H, Lee MY, Lee J, Jo YJ, Choi MJ. Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty. Foods 2022; 11:3337. [PMID: 36359949 PMCID: PMC9657963 DOI: 10.3390/foods11213337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/13/2022] [Accepted: 10/20/2022] [Indexed: 08/13/2023] Open
Abstract
Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat to enhance meat texture. Thus, this study investigated the effects of the addition of transglutaminase (TG) and glucono-δ-lactone (GdL) on the physicochemical, textural, and sensory characteristics of plant-based ground meat products. The addition of a high quantity of GdL(G10T0) had an effect on the decrease in lightness (L* 58.98) and the increase in redness (a* 3.62). TG and GdL also decreased in terms of cooking loss (CL) and water holding capacity (WHC) of PBMPs. G5T5 showed the lowest CL (3.8%), while G3T7 showed the lowest WHC (86.02%). The mechanical properties also confirmed that G3T7-added patties have significantly high hardness (25.49 N), springiness (3.7 mm), gumminess (15.99 N), and chewiness (57.76 mJ). The improved textural properties can compensate for the chewability of PBMPs. Although the overall preference for improved hardness was not high compared to the control in the sensory test, these results provide a new direction for improving the textural properties of plant-based meat by using binders and forming fibrous structures.
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Affiliation(s)
- Haesanna Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Mi-Yeon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jiseon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yeon-Ji Jo
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung-si 25457, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Hong S, Shen Y, Li Y. Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis. Foods 2022; 11:foods11172619. [PMID: 36076805 PMCID: PMC9455741 DOI: 10.3390/foods11172619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/03/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations between the properties of raw TVPs and the corresponding meatless patties. Twenty-eight commercial TVPs based on different protein types and from different manufacturers were compared in proximate compositions, physicochemical and functional properties, as well as cooking and textural attributes in meatless patties. Significant differences were observed in the compositions and properties of the raw TVPs (p < 0.05) and were well reflected in the final patties. Of all the TVP attributes, rehydration capacity (RHC) was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = −0.791), shear force (r = −0.621) and compressed juiciness (r = 0.812) in meatless patties, as evidenced by the significant correlations (p < 0.01). The current study may advance the knowledge for TVP-based meat development.
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Lee M, Park S, Choi B, Kim J, Choi W, Jeong I, Han D, Koh WG, Hong J. Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat. ACS Appl Mater Interfaces 2022; 14:38235-38245. [PMID: 35968689 DOI: 10.1021/acsami.2c10988] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Edible scaffolds are needed in cultured meat to mimic meat's three-dimensional structure by organizing cells and replenishing the insufficient meat mass of cells alone. However, there is still a large gap between slaughtered meat and cells developed into tissues using scaffolds. This is mainly due to the difference in size, texture, flavor, and taste. In this study, we develop a coating matrix to modify the surface of textured vegetable protein (TVP), a vegetable cell support, to produce cultured meat having slaughtered meat's essential characteristics. We optimized the fish gelatin/agar matrix's microstructure by controlling the ratio of the two biopolymers, stably introducing a cell adhesive environment on the TVP. By coating the optimized gelatin/agar matrix on the TVP's surface using an easy and fast dipping method, hybrid cultured meat composed of animal cells and plant protein was produced. As the cells proliferated, their synergistic effect permitted the cultured meat's texture, flavor, and taste to reach a level comparable to that of slaughtered meat. The TVP-based cultured meat prepared with the present technology has been recreated as high-quality cultured meat by satisfying five challenging factors: cells, texture, cost, mass, and flavor.
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Affiliation(s)
- Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Sohyeon Park
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Bumgyu Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Jiyu Kim
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Woojin Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Ildoo Jeong
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul 04799, Republic of Korea
| | - Dongoh Han
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul 04799, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
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Bakhsh A, Lee EY, Ncho CM, Kim CJ, Son YM, Hwang YH, Joo ST. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review. Foods 2022; 11:1242. [PMID: 35563965 PMCID: PMC9100116 DOI: 10.3390/foods11091242] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/27/2022] Open
Abstract
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Chris Major Ncho
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Yu-Min Son
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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Bakhsh A, Lee SJ, Lee EY, Hwang YH, Joo ST. Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork. Food Sci Anim Resour 2021; 41:983-996. [PMID: 34796325 PMCID: PMC8564321 DOI: 10.5851/kosfa.2021.e50] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 11/06/2022] Open
Abstract
This study explored the physicochemical, textural, and sensorial properties of a
meat analog (MA) as compared to beef and pork meats. Results illustrate that MA
patties had lower moisture, fat, and protein content, as well as higher ash and
crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness
(L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest
released water (RW) and cooking loss (CL) values, followed closely by MA with
beef displaying the lowest values. Regardless of patty type, the post-cooking
diameter patties were reduced significantly (p<0.05). However, the
Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef
were significantly higher than that of either pork or MA. The visible appearance
of MA patties had more porous and loose structures before and after cooking.
Consequently, based on sensory parameters, MA patties demonstrated the higher
values for appearance and firmness, followed by beef and pork respectively,
although the difference was not statistically significant. Therefore, the
current study demonstrated that some physicochemical, textural, and sensory
characteristics of beef and pork exhibited the most similarity to MA.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Se-Jin Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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Bakhsh A, Lee SJ, Lee EY, Hwang YH, Joo ST. Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods 2021; 10:2811. [PMID: 34829092 PMCID: PMC8617673 DOI: 10.3390/foods10112811] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/07/2021] [Accepted: 11/12/2021] [Indexed: 12/23/2022] Open
Abstract
The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10-40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10-40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10-40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10-40% in beef patties shows promising results.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Se-Jin Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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Haub MD, Wells AM, Tarnopolsky MA, Campbell WW. Effect of protein source on resistive-training-induced changes in body composition and muscle size in older men. Am J Clin Nutr 2002; 76:511-7. [PMID: 12197993 PMCID: PMC2556250 DOI: 10.1093/ajcn/76.3.511] [Citation(s) in RCA: 104] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Aging is associated with reductions in muscle mass and strength, but nutrition and exercise interventions can delay this progression and enhance the quality of life. OBJECTIVE We examined whether the predominant source of protein consumed by older men influenced measures of muscle size and strength, body composition, resting energy expenditure, and skeletal muscle creatine concentrations in response to 12 wk of resistive training. DESIGN After consuming a lactoovovegetarian (LOV) diet for 2 wk, 21 men aged 65 +/- 5 y were randomly assigned to either consume a beef-containing (BC) diet (n = 10) or to continue the LOV diet (n = 11) throughout resistive training. The BC diet included 0.6 g protein. kg(-1). d(-1) from beef and the LOV diet included 0.6 g protein. kg(-1). d(-1) from textured vegetable protein (soy) sources. The remaining protein in the diets came from self-selected LOV sources. RESULTS The mean total protein intake for both groups ranged from 1.03 to 1.17 g. kg(-1). d(-1) during the intervention. Men in both groups had improvements (14-38%) in maximal dynamic strength of all the muscle groups trained with no significant difference between groups. With resistive training, cross-sectional muscle area of the vastus lateralis increased in both groups (4.2 +/- 3.0% and 6.0 +/- 2.6% for the LOV and BC groups, respectively) with no significant difference between groups. Body composition, resting energy expenditure, and concentrations of muscle creatine, phosphocreatine, and total creatine did not differ significantly between groups or change over time. CONCLUSIONS These data suggest that increases in muscle strength and size were not influenced by the predominant source of protein consumed by older men with adequate total protein intake.
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Affiliation(s)
- Mark D Haub
- Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA.
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