New Study Shows Heat-Processed Milk Protein Lowers Lysine
When it comes to building and repairing muscle tissue, it’s essential to have the right tools for the job. Protein is a crucial component of this process, and milk protein is a popular choice among athletes and fitness enthusiasts due to its high-quality amino acid profile. However, a recent study published in The Journal of Nutrition has shed new light on the effects of heat processing on milk protein, revealing that high-heat processing can lower lysine availability.
Lysine is an essential amino acid that plays a vital role in muscle protein synthesis, and it’s often considered the limiting amino acid in milk protein. In other words, lysine is the amino acid that is most likely to be in short supply, which can impede muscle protein synthesis. The study found that heat processing milk protein at high temperatures (above 140°F/60°C) can lead to a significant reduction in lysine availability.
This reduction in lysine availability might be concerning for athletes and fitness enthusiasts who rely on milk protein as a post-workout recovery supplement. However, the study also found that this reduction did not impair muscle protein synthesis after exercise in healthy men. In other words, despite the reduction in lysine availability, the body was still able to effectively utilize the remaining amino acids to support muscle recovery and growth.
The study involved 12 healthy men who consumed a milk protein supplement after a strenuous exercise session. The supplement was either heat-processed at high temperatures or unprocessed. The researchers then measured muscle protein synthesis over a 6-hour period to assess the effects of heat processing on muscle recovery.
The results showed that muscle protein synthesis was not significantly different between the two groups, suggesting that the reduction in lysine availability did not have a significant impact on muscle recovery. This is reassuring news for athletes and fitness enthusiasts who rely on milk protein as a post-workout recovery supplement.
So, what does this mean for those who consume milk protein supplements? Should they be concerned about the heat processing of their supplements? Not necessarily. The study suggests that the short-term effects of heat processing on milk protein may be minimal, and that the body is able to adapt to the reduced lysine availability.
However, it’s still important to note that heat processing can have negative effects on milk protein quality over the long-term. Glycation, a process by which sugars bind to proteins, can occur during heat processing, leading to the formation of advanced glycosylation end-products (AGEs). AGEs can accumulate in the body over time and contribute to oxidative stress, inflammation, and tissue damage.
As the news source from The PFC Club notes, “Glycation is a natural process that occurs when sugars bind to proteins or fats. However, when it occurs during heat processing, it can lead to the formation of AGEs, which can have negative effects on our health.”
In conclusion, the study suggests that heat processing milk protein at high temperatures can lower lysine availability, but this reduction did not impair muscle protein synthesis after exercise in healthy men. While the short-term effects may be minimal, it’s still important to be aware of the potential negative effects of heat processing on milk protein quality over the long-term.
For those who consume milk protein supplements, it’s a good idea to look for products that use low-heat processing methods or alternative processing methods that minimize glycation. Additionally, choosing high-quality supplements from reputable manufacturers can help ensure that the milk protein is of the highest quality and minimizes the risk of negative effects.
Sources:
https://thepfc.club/blogs/news/what-is-milk-protein-glycation-and-why-it-matters
