This randomized trial compared pea protein, whey protein, and water-only supplementation on muscle damage, inflammation, delayed onset of muscle soreness (DOMS), and physical fitness test performance during a 5-day period after a 90-min eccentric exercise bout in non-athletic non-obese males (n = 92, ages 18–55 years). The two protein sources (0.9 g protein/kg divided into three doses/day) were administered under double blind procedures. The eccentric exercise protocol induced significant muscle damage and soreness, and reduced bench press and 30-s Wingate performance. Whey protein supplementation significantly attenuated post-exercise blood levels for biomarkers of muscle damage compared to water-only, with large effect sizes for creatine kinase and myoglobin during the fourth and fifth days of recovery (Cohen’s d > 0.80); pea protein versus water supplementation had an intermediate non-significant effect (Cohen’s d < 0.50); and no significant differences between whey and pea protein were found. Whey and pea protein compared to water supplementation had no significant effects on post-exercise DOMS and the fitness tests. In conclusion, high intake of whey protein for 5 days after intensive eccentric exercise mitigated the efflux of muscle damage biomarkers, with the intake of pea protein having an intermediate effect.

The gastrointestinal digestion of food proteins can generate peptides with a wide range of biological activities. In this study, we screened various potential bioactivities generated by plant-based proteins. Whey protein as an animal protein reference, five grades of pea protein, two grades of wheat protein, and potato, fava bean, and oat proteins were submitted to in vitro SGID. They were then tested in vitro for several bioactivities including measures on: (1) energy homeostasis through their ability to modulate intestinal hormone secretion, to inhibit DPP-IV activity, and to interact with opioid receptors; (2) anti-hypertensive properties through their ability to inhibit ACE activity; (3) anti-inflammatory properties in Caco-2 cells; (4) antioxidant properties through their ability to inhibit production of reactive oxygen species (ROS). Protein intestinal digestions were able to stimulate intestinal hormone secretion by enteroendocrine cells, to inhibit DPP-IV and ACE activities, to bind opioid receptors, and surprisingly, to decrease production of ROS. Neither pro- nor anti-inflammatory effects have been highlighted and some proteins lost their pro-inflammatory potential after digestion. The best candidates were pea, potato, and fava bean proteins.

Animal-sourced whey protein (WPr) is the most popular protein supplement among consumers and has been shown to improve muscle mass and strength. However, due to allergies, dietary restrictions/personal choices, and growing demand, alternative protein sources are warranted. Sedentary adults were randomized to pea protein (PPr) or WPr in combination with a weekly resistance training program for 84 days. Changes in whole-body muscle strength (WBMS) including handgrip, lower body, and upper body strength, body composition, and product perception were assessed. The safety outcomes included adverse events, vital signs, clinical chemistry, and hematology. There were no significant differences in the change in WBMS, muscle mass, or product perception and likability scores between the PPr and WPr groups. The participants supplemented with PPr had a 16.1% improvement in WBMS following 84 days of supplementation (p = 0.01), while those taking WPr had an improvement of 11.1% (p = 0.06). Both study products were safe and well-tolerated in the enrolled population. Eighty-four days of PPr supplementation resulted in improvements in strength and muscle mass comparable to WPr when combined with a resistance training program in a population of healthy sedentary adults. PPr may be considered as a viable alternative to animal-sourced WPr without sacrificing muscular gains and product enjoyment.

As older adults tend to reduce their intake of animal-source proteins, plant-source proteins may offer valuable resources for better protein intake. The aim of this study was to assess whether the pea proteins can be used to achieve blood amino acid levels that stimulate muscle protein synthesis. We measured variations in plasma amino acid concentrations in young and older adults given pea (NUTRALYS^® S85 Plus) or whey proteins either alone or in a standardized meal. The effect of amino acid concentrations on protein synthesis in C2C12 myotubes was determined. In terms of results, plasma amino acid concentrations reflected the difference between the amino acid contents of whey and pea proteins. Blood leucine showed a greater increase of 91 to 130% with whey protein compared to pea protein, while the opposite was observed for arginine (A greater increase of 147 to 210% with pea compared to whey). Culture media prepared with plasmas from the human study induced age-dependent but not protein-type-dependent changes in myotube protein synthesis. In conclusion, pea and whey proteins have the same qualities in terms of their properties to maintain muscle protein synthesis. Pea proteins can be recommended for older people who do not consume enough animal-source proteins.

The objectives of the present research were to investigate (1) the nutritional quality through the Protein Digestibility-Corrected Amino Acid Score (PDCAAS); (2) the apparent viscosity under simulated in vitro gastric conditions of two pea protein isolates named NUTRALYS^® pea protein and NUTRALYS^® S85 Plus. In the first study, the in vivo protein digestibility was measured according to the methodology recommended by the FAO/WHO in 1991. Growing rats were fed a diet containing 10% proteins or a protein-free diet during a minimum of a 5-day balance period with daily collection of faeces. The true digestibility was measured using the rats’ nitrogen intake and fecal nitrogen. PDCAAS was calculated using the amino acid profile and the protein digestibility. In the second study, in vitro gastric digestion was simulated using the NIZO SIMPHYD model. The profiles of “fast-” or “slow-digested” proteins were evaluated and compared to whey and casein proteins by measuring the evolution of the viscosity in these conditions. Both of the tested proteins displayed a balanced amino acid profile with high concentrations of arginine, branched-chain amino acids, lysine and glutamic acid. The true protein digestibility of NUTRALYS^® pea protein and NUTRALYS^® S85 Plus were 97% ± 2 and 96% ± 3, respectively. According to the FAO/WHO requirement profile (2007) mainly used in Europe for adults or the profile from 1991 mainly used in the United States for all age groups except infants, the PDCAAS results of NUTRALYS^® pea protein were 93 and 81, respectively. The PDCAAS scores of NUTRALYS^® S85 Plus were 92 and 81, respectively (Study 1). The digestion of NUTRALYS^® pea protein resulted in a clear increase in viscosity during the gastric acidification and a sudden drop in viscosity after the addition of the gastric enzymes. The viscosity profile of NUTRALYS^® S85 Plus did not change during digestion (Study 2). The range of pea proteins evaluated in these studies displayed a high nutritional quality profile. NUTRALYS^® pea protein is an “intermediate-fast protein” and NUTRALYS^® S85 Plus is a “fast-digested protein”, meaning that these ingredients can be adapted to specific nutritional needs. These results show that plant-based proteins, like those of the NUTRALYS^® range, may allow us to design high-quality protein.

Background and Objectives: Excessive deposits of white adipose tissue lead to obesity. Preadipocyte differentiation, adipocyte metabolism, and some inflammatory and profibrotic factors are key in modulating early fat mass expansion and chronic low-grade inflammation and could be targeted to prevent child obesity. Plant-based proteins are being increasingly used, and we evaluated the potential impact on adipose cell biology and the inflammatory processes of some of them, after simulated in vitro gastrointestinal digestion, on (1) the human preadipocyte differentiation, (2) their fibro-inflammatory state, (3) the metabolism of human mature adipocytes, and (4) the beiging potential of two selected digestates on preadipocytes. Methods: (a) Preadipocytes and (b) mature adipocytes isolated from human subcutaneous adipose tissues were treated with eight plant-based protein digestates (PBPDs) and one animal-based protein digestate for (a) 7 to 11 days or (b) 24 h, respectively. We assessed (a) their effects on preadipocytes, in proadipogenic ± proinflammatory conditions, by evaluating cytotoxicity, cell number, lipid droplet accumulation, adiponectin secretion, and UCP1 expression on the one hand, and IL6, CCL2, and fibronectin secretions on the other hand, and (b) their effects on adipocyte metabolism by studying cytotoxicity, lipolysis activity, and adiponectin secretion. Results: Six PBPDs stimulated adiponectin’s secretion by the preadipocytes without affecting their viability and differentiation capacities at the tested doses. Similarly, we observed no cytotoxicity effects on mature adipocytes and a dose-dependent increase in their adiponectin secretion for treatment with five PBPDs. One PBPD modulated the lipolytic activity of adipocytes by decreasing the release of glycerol. In proinflammatory conditions, seven PBPDs reduced the number of preadipocytes, which is abnormally increased with inflammation. Two of them were able to decrease the CCL2 chemokine secretion, and one of them reduced the production of fibronectin, a potential pro-fibrotic protein. Finally, two selected PBPDs were able to increase beige differentiation (UCP1 expression) of preadipocytes cultured in proadipogenic conditions. Discussion: This study revealed potential benefits of plant proteins for obesity prevention, and specifically highlighted the respective properties of pea and oat proteins prototypes: increasing adiponectin secretion and beige differentiation in preadipocytes; decreasing pro-inflammatory and fibrotic molecules secretion by proinflammatory preadipocytes and regulating basal lipolysis and increasing adiponectin secretion by mature adipocytes.