[quote]Christian Thibaudeau wrote:
Rich Hand wrote:
Christian Thibaudeau wrote:
NewDamage wrote:
Quick question CT -
Would a fortified essential amino acid blend be suitable for pulsing? The AA profile is as follows:
Serving Size: 10gy
L-Leucine: 4000mg
L-Isoleucine: 1000mg
L-Valine: 1000mg
L-Lysine: 1000mg
L-Phenylalanine: 1000mg
L-Histidine: 1000mg
L-Threonine: 750mg
L-Methionine: 250mg
I’ve read that the di and tri peptides found in hydrolyzed whey/casein are even faster than free form aminos, but am hoping that free form aminos are still fast enough to elicit a state of quick hyperaminoacidemia.
Many thanks for all the info you provide.
No they are not. Not fast enough, but especally they don’t have all the amino acids included.
surely free form amino acids are faster than peptides?
Normally they are. But for some odd reason they are slower than casein hydrolysate
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Well, it was found 4 decades ago that a given quantity of glycine was absorbed faster when administered orally as di- or tripeptide than in the free form.
Other experiments with peptides of diffrent amino acids showed the same results.
So di- and tripeptides indeed can be absorbed faster than free form amino acids.
It is not clear yet, why casein hydroliste is faster than other forms of hydrolized proteins, free form amino acid solutions or, e.g. glycine-leucine or glycyl-glycine dipepiteds.
It has been argued that partially hydrollized proteins of type X (e.g. casein) might have favourable fractions of amino acids and short peptides in terms of competition for carriers (Na-dependent aa transporters for aminos, PepT1 for peptides, respectively) over other partially hydrolized proteins and over free amino acid solutions.
E.g., if you feed someone with free form Gly and Leu (or other combinations of aa) the uptake of at least one of the two amino acids will be slower than with free form Leu and Gly AND the peptide Gly-Leu. There seems to be no or little competition between the two uptake mechanisms.
pHCY might have just optimal combinations of specific di- and tripeptides in addition to the free amino acids.
For FULLY hydrolized casein, I wouldn’t see a reason to be absorbed faster than any other fully hydrolized complete protein, since in both cases it wuold basically just be free form aa solutions.