Author(s): MORGAN, P., PRATT, J., ACHESON, J., LAZARATOU, A., GREENHALGH, E., WITARD, O., SALE, C., HANNAIAN, S., GRITSAS, A., CHURCHWARD-VENNE, T., HEARRIS, M., HODSON, N., MORGAN, P., Institution: MANCHESTER METROPOLITAN UNIVERSITY, Country: UNITED KINGDOM, Abstract-ID: 840

INTRODUCTION:
Microflora refers to a group of micro-organisms including bacteria and fungi. Microflora protein (MIC) has been marketed as an ‘environmentally friendly dairy-identical’ protein. Hence, MIC is suggested to represent an innovative source of dietary protein to closely mimic the amino acid (AA) composition of high-quality proteins, whilst potentially mitigating some environmental and ethical consequences and limitations purportedly associated with large-scale intensive agriculture, and ultimately support the increasing global demand for food. Therefore, the aim of this study was to compare the AA composition of MIC to a high-quality whey protein (WHEY) and assess the efficacy of MIC in supporting skeletal muscle anabolism.
METHODS:
In a double-blind, crossover, randomised and counter-balanced trial, we investigated the anabolic potential of MIC designed to mimic ‘high-quality’ WHEY. Twelve, physically-active young adults (sex: M=6, F=6; age: 21.1 ± 3.0 years; body fat: 21.1 ± 7.3%; fasting glucose: 4.3 ± 0.4 mmol·L-1) consumed 0.3 g·kg-1 (of body mass) of MIC (dose: 29.8 ± 7.3 g) or WHEY (dose: 27.7 ± 7.5 g) protein concentrate in an overnight postabsorptive state immediately following single-leg resistance exercise (~80% of 1 repetition maximum). The AA compositions of MIC and WHEY were analysed in accordance with food industry standards. Postprandial plasma AA concentrations (0-4 h, by liquid chromatography-mass spectrometry) and intramuscular signalling responses (1 h postprandial, by immunoblot) to exercise were determined. Diet and physical activity were monitored and replicated prior to each experimental visit.
RESULTS:
A comparable pattern of AA composition was observed between protein sources (Sum of determined Essential-AAs: 30.5 vs. 34.8 g/100g for MIC and WHEY, respectively). Leucine content was, however, notably higher in MIC compared with WHEY (9.1 vs. 7.8 g/100g). Postprandial plasma AA, glucose and insulin concentrations and intramuscular signalling (i.e., p-mTOR, p-4E-BP1, p-Akt, p-RPS6, p-eEF2, p-ERK1/2) significantly increased from baseline but responses were largely comparable between WHEY and MIC across the postprandial period with the exception of plasma leucine, whereby significantly higher plasma concentrations were observed with MIC compared with WHEY across the postprandial period (Area under curve: +39%, P=0.002).
CONCLUSION:
These data provide preliminary evidence suggesting that MIC could be a viable alternative protein source with a comparable quality to WHEY, potentially supporting skeletal muscle remodelling in young, healthy, active individuals. Further research is, however, needed to assess the broader efficacy and applicability of MIC.