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Title:The whole-body protein turnover response to the ingestion of intrinsically labeled eggs at rest and after endurance exercise
Author(s):Parel, Justin T.
Advisor(s):Burd, Nicholas A.
Department / Program:Kinesiology & Community Health
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Whole body protein turnover
Whole body
Protein metabolism
Endurance exercise
Trained men
Egg protein
Stable isotope
Intrinsically labeled
Abstract:A large focus of post-exercise recovery has been on the ingestion of dietary or supplemental protein to maximize skeletal muscle protein synthesis to facilitate remodeling (e.g., growth and repair of muscle). However, considerably less attention has been paid to the repletion of exercise-induced oxidative losses at the whole-body level. Body protein pools are continuously in flux and contribute protein for oxidative purposes during rest and exercise, and therefore have a recovery cost beyond the muscle-specific pool. The purpose of this thesis is to examine whole protein metabolism to prolonged endurance exercise, followed by the ingestion of a mixed macronutrient beverage that included moderate amounts of dietary protein in the form of intrinsically labeled egg protein in trained males. Specifically, we sought to examine dietary protein digestion and absorption kinetics, leucine oxidation, and postprandial net leucine balance at rest and after a bout of moderate-intensity running exercise. Seven trained young males were studied after receiving a primed, continuous infusion of L-[1-13C]leucine and ingesting a beverage containing 18 g of egg protein intrinsically labeled with L-[2H3]leucine after 1 hour of treadmill running at 70% VO2peak. This thesis will serve to examine the subsequent whole-body response to a novel exercise and recovery protocol, as well as provide insight and practical implications related to these findings.
Issue Date:2017-04-28
Rights Information:Copyright 2017 Justin Thomas Parel
Date Available in IDEALS:2017-08-10
Date Deposited:2017-05

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