The synthesis of new protein is necessary for both strength and adaptations. While the proteins that are made might differ, myofibrillar following resistance exercise and mitochondrial proteins and metabolic following endurance exercise, the basic premise of shifting to a balance after training is thought to be the same. What is less clear is contribution of nutrition to the adaptive process. Following resistance proteins rich in the amino acid leucine increase the activation of mTOR, of muscle protein synthesis (MPS), and the rate of muscle mass and gains. However, an effect of protein consumption during acute post- recovery on mitochondrial protein synthesis has yet to be demonstrated. ingestion following endurance exercise does facilitate an increase in MPS, supporting muscle repair, growth and remodeling. However, whether results in improved performance has yet to be demonstrated. The current literature suggests that a strength athlete will experience an increased sensitivity to protein feeding for at least 24 h after exercise, but consumption of 0.25 g/kg bodyweight of rapidly absorbed protein will rates and drive the skeletal muscle hypertrophic response. At rest, 0.25 g/kg bodyweight of dietary protein should be consumed every 4-5 h another 0.25-0.5 g/kg bodyweight prior to sleep to facilitate the muscle protein synthetic response. In this way, consuming dietary complement intense exercise training and facilitate the skeletal muscle response. Copyright (c) 2013 Nestec Ltd., Vevey/S. Karger AG, Basel.
|Title of host publication||Limits of Human Endurance (76th Nestlé Nutrition Institute Workshop, Oxford, August 2012|
|Editors||L.J.C. van Loon, R. Meeusen|
|Place of Publication||Oxford|
|Publication status||Published - 1 Jan 2013|
|Series||Nestlé Nutrition Institute Workshop Series|
Aguirre, N., van Loon, L. J. C., & Baar, K. (2013). The role of amino acids in skeletal muscle adaptation to exercise. In L. J. C. V. Loon, & R. Meeusen (Eds.), Limits of Human Endurance (76th Nestlé Nutrition Institute Workshop, Oxford, August 2012 (pp. 85-102). Nestlé Nutrition Institute Workshop Series, No. 76 https://doi.org/10.1159/000350261