Table 4

Postprandial areas under the curve (iAUC 0–60 min) for the different plasma amino acids
Meal
Amino acid WWB Whey Casein Bovine milk Human milk
(mmol · min/L)
Ala 0.4 ± 0.2a 3.5 ± 0.7b 2.4 ± 0.6b 2.7 ± 0.6b 2.1 ± 0.5ab
Arg 0.2 ± 0.1a 1.0 ± 0.2b 0.9 ± 0.2b 0.9 ± 0.2b 0.5 ± 0.1ab
Glu 0.9 ± 0.5a 3.0 ± 1.1a 2.9 ± 0.5a 1.7 ± 0.5a 1.3 ± 0.5a
Gly 0.3 ± 0.1a 0.5 ± 0.1a 0.5 ± 0.2a 0.4 ± 0.2a 0.2 ± 0.1a
Hist 0.3 ± 0.1a 0.6 ± 0.1a 0.4 ± 0.1a 0.6 ± 0.2a 0.7 ± 0.4a
Leu 0.3 ± 0.1a 5.0 ± 0.5c 2.7 ± 0.5b 2.6 ± 0.5b 0.6 ± 0.2a
Lys 0.5 ± 0.3a 4.7 ± 0.6b 2.9 ± 0.6b 2.9 ± 0.6b 1.0 ± 0.3ab
Phe 0.5 ± 0.2a 0.5 ± 0.2a 0.5 ± 0.1a 0.3 ± 0.1a 0.3 ± 0.1a
Pro 2.4 ± 0.6a 2.4 ± 0.7a 2.1 ± 0.3a 3.0 ± 0.5a 1.5 ± 0.4a
Ser 0.1 ± 0.1a 1.2 ± 0.2c 0.9 ± 0.2c 0.8 ± 0.2bc 0.3 ± 0.1ab
Thr 0.2 ± 0.1a 1.7 ± 0.3b 1.3 ± 0.1b 0.8 ± 0.2a 0.6 ± 0.2a
Tyr 0.2 ± 0.1ab 1.0 ± 0.3b 0.6 ± 0.2ab 1.1 ± 0.4b 0.1 ± 0.1a
Val 0.6 ± 0.2a 3.3 ± 0.5b 3.0 ± 0.4b 2.3 ± 0.5b 0.6 ± 0.2a

Values are means ± SEM; n = 9. Values in the same column with different letters are significantly different, p < 0.05 (ANOVA followed by Tukey’s test).

Gunnerud et al.

Gunnerud et al. Nutrition Journal 2012 11:83   doi:10.1186/1475-2891-11-83

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