Differential Plasma Amino Acid Responses Following the Consumption of Isonitrogenous Doses of Greek Yogurt and Skim Milk

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dc.contributor.advisorJosse, Andrea
dc.contributor.authorBrown, Joseph Kelvin
dc.date.accessioned2022-08-08T15:50:54Z
dc.date.available2022-08-08T15:50:54Z
dc.date.copyright2022-04-06
dc.date.issued2022-08-08
dc.date.updated2022-08-08T15:50:54Z
dc.degree.disciplineKinesiology & Health Science
dc.degree.levelMaster's
dc.degree.nameMSc - Master of Science
dc.description.abstractThis thesis examined rested postprandial plasma branched-chain amino acid (BCAA) responses after ingesting Greek yogurt (GY) and skim milk (Milk). Utilizing a cross over design, 10 healthy males consumed isonitrogenous boluses of GY and Milk (20 g protein each) at baseline and 60 minutes. Blood was collected at baseline, 30-, 60-, 90-, 120-, 180- and 240-minutes. Leucine, and total BCAA concentrations, maximal concentration (Cmax), time to maximal concentration (Tmax), and total area under the curve (tAUC) were assessed. Significant interactions demonstrated that GY ingestion elicited higher leucine concentration at 60- and 120-minutes and BCAA concentrations at 60-, 90- and 180-minutes vs. Milk. GY exceeded Milk for leucine and BCAA Cmax, with no differences for Tmax. Leucine and BCAA tAUCs were greater for GY vs. Milk. These data demonstrate that GY elicits a greater blood leucine/BCAA response compared to Milk over 4 hours.
dc.identifier.urihttp://hdl.handle.net/10315/39615
dc.languageen
dc.rightsAuthor owns copyright, except where explicitly noted. Please contact the author directly with licensing requests.
dc.subjectFood science
dc.subject.keywordsDairy
dc.subject.keywordsWholefoods
dc.subject.keywordsGreek yogurt
dc.subject.keywordsMilk
dc.subject.keywordsPostprandial
dc.subject.keywordsAmino acid
dc.subject.keywordsPlasma
dc.subject.keywordsFood science
dc.titleDifferential Plasma Amino Acid Responses Following the Consumption of Isonitrogenous Doses of Greek Yogurt and Skim Milk
dc.typeElectronic Thesis or Dissertation

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