Whey proteins and age related muscle loss – Sarcopenia

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Arla Foods IngredientsAge related muscle loss (Sarcopenia)

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Age related muscle loss also known as sarcopenia is a syndrome characte­rised by progressive generalised loss of skeletal muscle mass and strength in seniors. Sarcopenia occurs as seniors become less active and do not con­sume sufficient amounts of dietary protein, causing a reduction in lean body mass and functional capacity (Burton 2010). Arla Foods Ingredients offers a range of LACPRODAN® whey protein concentrates, isolates and hydro­lysates for protein fortification of products for seniors (table 1).

TABLE 1 LACPRODAN® products for management of sarcopenia

Lacprodan®

Whey Protein Concentrate WPC range

Whey Protein Isolate WPI range

Whey protein Hydrolysate DI­3065

RESEARCHThe current recommended dietary allowance (RDA) for protein is 0.8 g/kg/day, but almost 40% of people over the age of 70 do not meet this recom­mendation (Burton 2010). Whey protein is a natural choice to fill this gap. Whey protein is of high nutritious quality (table 2) with a high content of essential amino acids and branched chain amino acids (table 3) in particular the amino acid leucine, compared to other protein sources. Since compli­ance with the protein RDA is low among the over 70s, choosing the most efficient source of amino acids is very important.

Approximately 16% of men and 12% of women aged 70-79 years will experience sarcopenia with an associated functional limitation (Booth 2000). Weakness, falls, immobility and fractures may be secondary consequences of sarcopenia (Gallagher 2000). Exercise – particularly resistance exercise – is able to improve muscle mass and strength in both young and elderly. More­over, ingestion of whey protein in relation to exercise further enhances the acute muscle protein synthesis response to exercise in both young (Tipton 2004, 2007) and elderly (Koopman 2006, Paddon-Jones 2006). This positive effect may relate to the rapid absorption rate of whey protein compared to other protein sources (Boirie 1997). Other contributing factors may include the abundance of leucine for initiating muscle protein synthesis (Anthony 2001) and the amino acid composition providing optimal substrate for pro­tein synthesis (Bos 2000). During aging the muscle’s anabolic response to both feeding and exercise is reduced – a phenomenon known as anabolic resistance. Anabolic resistance in elderly may, however, be overcome by 1) ingestion of proteins rich in leucine (Katsanos 2006), such as whey proteins, 2) intake of sufficient amount of protein (25-30 g) in combination with each meal (Paddon-Jones 2009) or 3) a combination of protein intake with (resistance) exercise (Dickinson 2013).

The evidence suggests whey protein may be used as a well-documented, unique high quality protein supplement to reverse sarcopenia during ageing.

TABLE 3 Branched Chain Amino Acids (BCAA) content of key protein

Protein source BCAA (g/100 g Protein)

Whey protein isolate 26

Egg white powder 22

Milk protein isolate 20

Soy protein isolate 17

Source: USDEC 2000

TABLE 2 Nutritive Value of Key proteins

Protein SourceBiological

ValueProtein

­Efficiency­RatioNet Protein Utilization

PDCAASPDCAAS

(Acc. FAO/WHO)

Whey 104 3.6 92 1.15 1.00

Cow’s milk 91 3.1 87 1.21 1.00

Casein 77 2.9 76 1.23 1.00

Soy Protein 74 2.1 70 0.91 0.91

Whole Egg 100 3.8 98 1.18 1.00

Beef 80 2.9 78 0.92 0.92

PDCAAS, Protein Digestibility Corrected Amino Acid Score; Source: EDA 1997.

Arla Foods IngredientsAge related muscle loss (Sarcopenia)

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RECOMMENDED USEAn intake of up to 1.3g protein/kg body weight/day in combination with exercise may help to counteract sarcopenia in seniors (Morais 2006).

APPLICATIONLACPRODAN® can be applied in many different applications, such as clear beverages with up to 8% protein. Another option is to incorporate LACPRODAN® in protein bars with a 30% protein content.

CONCLUSIONWhey proteins have a unique stimulating effect on muscle protein synthesis in seniors after exercise. This muscle stimulating effect may be a valuable tool in the prevention of sarcopenia during ageing.

REFERENCES Anthony, J. C. et al. (2001). J. Nutr. 131:856S- 860SBoirie, Y. et al. (1997). Proc. Nat. Acad. Sci. 94:14930-5Booth, F. W. et al. (2000). J. Appl. Physiol. 88:774- 787Bos, C. et al. (2000). J. Am. College of Nutrition 19:191S-205SBurton L. A. & Sumukadas, D. (2010). Clinical Interventions in Aging 5 Dickinson, J. M. et al. (2013). Exerc Sport Sci Rev 41: 216-223 Gallagher, D. et al. (2000). Am. J. Physiol. Endocrinol. Metab. 279:E366–E375Katsanos, C. S. et al. (2006). Am J Physiol Endo 291: E381-387Koopman, R. et al. (2006). Am. J. Clin. Nutr. 84:623-32 Morais, J. A. et al. (2006). J. Nutr. Health Aging 10:272-83Paddon-Jones, D. et al. (2006). Experimental Ger¬ontology 41: 215-219 Paddon-Jones, D. & Rasmussen, B. B. (2009). Curr Opi Clin Nutr & Met Care 12: 86-90Tipton, K. D. et al. (2004). Med. Sci. Sports Exerc., 36:2073–2081Tipton, K. D. et al. (2007). Am. J. Physiol. Endo¬crinol. Metab. 292:E71–E76

Arla Foods IngredientsAge related muscle loss (Sarcopenia)

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