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Effect of Simultaneous Ingestion of L-Amino Acids and Whole Protein on Plasma Amino Acid and Urea Nitrogen Concentrations in Humans

Department of Nutrition and Food Science, Florida State University, Tallahassee, Florida

Phyllis B. Acosta, DR.P.H., R.D.

Department of Nutrition and Food Science, Florida State University, Tallahassee, Florida

The effect of whole protein and L-amino acid ingestion on plasma amino acid (PAA) and urea nitrogen (UN) concentrations was investigated. Ten males ingested equivalent amounts of nitrogen as (trial 1) cottage cheese, (trial 2) an L-amino acid mixture, (trial 3) cottage cheese and L-amino acids. Mean changes in total PAA between trials 1 (342 µmol/liter) and 2 (719 µmol/liter) and trials 1 (342 µmol/liter) and 3 (981 µmol/liter) at 30 min and trials 1 (547 µmol/liter) and 3 (143 µmol/liter) at 150 min differed significantly. Mean changes in essential PAA between trials 1 (180 µmol/liter) and 2 (420 µmol/liter) and trials 1 (180 µmol/liter) and 3 (500 µmol/liter) at 30 min differed significantly. Mean changes in essential PAA between trials 1 (247 µmol/liter) and 3 (334 µmol/liter) at 60 min and between trials 1 (252 µmol/liter) and 3 (80 µmol/liter) at 150 min differed significantly. Mean increments in total and essential PAA were higher and peaked faster but decreased more quickly after trials 2 and 3 than after trial 1. Mean changes in plasma UN did not differ between trials. Ingestion of either L-amino acids, whole protein or the mixture of L-amino acids and whole protein was equally effective in increasing total PAA over 4 hr. (Journal of Parenteral and Enteral Nutrition 15:48-53, 1991)

Journal of Parenteral and Enteral Nutrition, Vol. 15, No. 1, 48-53 (1991)
DOI: 10.1177/014860719101500148


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