Table 7.
Tissue protein content and protein anabolism efficiency in old rats after six weeks of diet.
| Casein | SMP | F-Pasta | L-Pasta | P-Pasta | |
|---|---|---|---|---|---|
| Gastrocnemius | |||||
| Total protein content, mg | 230.7 ± 19.4 | 310.2 ± 33.8 | 252.2 ± 55.8 | 273.3 ± 18.7 | 272.8 ± 17.9 |
| Protein anabolism efficiency (%) | 0.183 ± 0.014 | 0.223 ± 0.025 | 0.196 ± 0.027 | 0.205 ± 0.016 | 0.205 ± 0.017 |
| Plantaris | |||||
| Total protein content, mg | 32.43 ± 4.24 b | 50.33 ± 4.66 a | 35.97 ± 4.58 b | 46.03 ± 6.57 ab | 38.57 ± 2.99 ab |
| Protein anabolism efficiency (%) | 0.026 ± 0.003 | 0.036 ± 0.003 | 0.029 ± 0.004 | 0.033 ± 0.005 | 0.029 ± 0.003 |
| Liver | |||||
| Total protein content, mg | 2452 ± 105 b | 2578 ± 182 b | 2900 ± 142 ab | 2717 ± 287 ab | 3117 ± 117 a |
| Protein anabolism efficiency (%) | 2.00 ± 0.16 b | 1.84 ± 0.11 b | 2.18 ± 0.11 ab | 1.99 ± 0.17 b | 2.40 ± 0.09 a |
Results are given as means ± SEM. Means sharing the same letters i.e., a or b, within a line are not significantly different (p > 0.05). F-pasta = faba bean-enriched pasta; L-pasta = lentil-enriched pasta; P-pasta = split pea-enriched pasta; SMP = soluble milk proteins.