Evidence map›Paper›PMID 36778088›Full record

ArticleFood science and biotechnology2023

Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats.

Jiyun Kim, Eun Woo Jeong, Youjin Baek, Gwang-Woong Go, Hyeon Gyu Lee

Abstract read
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In one paragraph

Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Jiyun KimDepartment of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.
Eun Woo JeongDepartment of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.
Youjin BaekDepartment of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.
Gwang-Woong GoDepartment of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.
Hyeon Gyu LeeDepartment of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.ORCID 0000-0002-9141-9469

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Commercial whey protein (CWP) is generally produced in the cheese making process with heat treatment. Recently, native whey protein (NWP) can be obtained through microfiltration without heat treatment. The difference in physicochemical properties of CWP and NWP was confirmed in previous studies; however, in vivo research on the effect on muscle strength and protein synthesis is still lacking. In this study, rats were orally administered 1.56 g protein/kg body weight of lyophilized beverages containing CWP and NWP for 8 weeks. The biological value and net protein utilization in the NWP were significantly higher than in the CWP. Moreover, NWP increased muscle mass and grip strength compared to CWP. NWP also increased the phosphorylation of the mammalian target of rapamycin and ribosomal protein S6 kinase, pivotal proteins for muscle protein synthesis. These results suggest that NWP enhance muscle strength and protein synthesis more effectively than CWP.

Indexed as

MicrofiltrationMuscle protein synthesisMuscle strengthProtein qualityWhey protein

Identifiers

PMID36778088
PMCPMC9905349

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.