Fermented milk retains beneficial effects on skeletal muscle protein anabolism after processing by centrifugation and supernatant removal

Lactobacillus-fermented milk can stimulate anabolic effects in skeletal muscle. Fermented milk containing Lactobacillus produces aqueous molecules, such as free AA and lactate. This study aimed to investigate how processing fermented milk by centrifugation and removal of supernatant affects AA absor...

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Bibliographic Details
Published in:Journal of dairy science 2021-02, Vol.104 (2), p.1336-1350
Main Authors: Sumi, K., Osada, K., Sakuda, M., Ashida, K., Nakazato, K.
Format: Article
Language:English
Subjects:
amino acid absorption
Amino Acids - metabolism
Anabolic Agents - pharmacology
Animals
Centrifugation
Cultured Milk Products - analysis
Fermentation
fermented milk
Food Handling - methods
Lactobacillus
Male
Milk - chemistry
Muscle Proteins - biosynthesis
Muscle Proteins - drug effects
Muscle, Skeletal - metabolism
protein synthesis
Rats
Rats, Sprague-Dawley
skeletal muscle
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Summary:Lactobacillus-fermented milk can stimulate anabolic effects in skeletal muscle. Fermented milk containing Lactobacillus produces aqueous molecules, such as free AA and lactate. This study aimed to investigate how processing fermented milk by centrifugation and removal of supernatant affects AA absorption and postprandial skeletal muscle protein synthesis (MPS) when mice are fed fermented milk. We gavaged male Sprague-Dawley rats with skim milk (S), fermented milk (F), or processed fermented milk (P), and examined the total AA content in portal vein blood (reflecting AA absorption) and plantaris muscle MPS at 30, 60, and 90 min following administration. Relative to fasted rats, at 30 min the total AA concentration in portal vein blood from rats in the P groups was significantly higher, followed by F and S, respectively. The MPS rates were higher for the F or P groups compared with the S group. Phosphorylation levels of p70S6 kinase in the P and F groups were significantly higher than those for the S group 30 min after administration, although the level of Akt phosphorylation was similar among the groups. These results suggested that fermentation improves AA absorption that in turn enhances postprandial MPS via Akt-independent mechanisms, and that processed fermented milk retains these favorable effects on MPS.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2020-18780