Myosome proteins are more effective than animal proteins to support the source of post-exercise muscle-building proteins.

Mycoprotein protein sinproteins are a more effective source of protein seokgis that support savel muscle building than certain animal proteins, according to data released recently by the European Academy of Sports Sciences (ECSS).
data from a study at the University of Exeter in the UK, in which researchers assessed the protein's digestion among 20 trained healthy young men.
protein digestion, it increases the amount of amino acids (components of proteins) in the blood;
it is well known that animal proteins such as milk are themselves an excellent source of muscle growth, so they provide a useful reference for testing the "muscle augmentation" effects of other proteins.
the male volunteers were randomly divided into two groups, one for milk protein and one for bacteria protein.
within hours of protein intake, their muscle production rate was monitored with "tracer" labeled with stable isotopes.
results showed that those who consumed milk protein had a 60 percent increase in muscle building rate, but those who ate the bacteria protein had twice the muscle growth rate (MGRs). Benjamin Wall, an associate professor of nutritional physiology at the University of Exeter
, said the findings were encouraging given that some people wanted to choose non-animal-derived proteins to maintain muscle mass or adapt to the environment through training.
, Benjamin Wall, further noted that the data showed that the bacteria protein stimulates muscles to grow faster in the hours after exercise than the typical animal-comparison protein (milk protein), and the researchers expect the findings on these mechanisms to translate into long-term training studies for different populations.
in today's intake, many people are trying to reduce meat consumption, whether for environmental protection or health reasons.
bacteria protein has the potential to become a new generation of alternative proteins, allowing consumers to provide consumers with extra nutrients and muscle growth without eating meat.
data suggest that current recommended protein intake is too low, and some scientists point out that the minimum demand for protein may be underestimated by 30-50% in some populations.
the British Nutrition Foundation recommends that bacterial proteins are a good source of dietary protein, both in daily life and in exercise and exercise.
However, about a third of protein intake in the UK comes from meat products, and increasing meat intake could have adverse public health and environmental consequences.
extended reading bacteria protein, also known as microbial protein, single-cell protein.
can be divided into petroleum protein, methanol protein, methane protein, etc. according to the production of raw materials, but also can be divided into bacterial protein, fungal protein and so on.
in 1967, at the first world single-cell protein conference, the microbial bacteriological protein was collectively referred to as a single-cell protein.
single-cell protein contains a wealth of nutrients.
, the protein content is as high as 40%-80%, 10%-20% higher than soybeans, more than 20% higher than meat, fish and cheese;
single-cell proteins also contain a variety of vitamins, carbohydrates, lipids, minerals, as well as rich enzymes and bioactive substances, such as coenzyme A, coenzyme Q, glutathione, barsool and so on.
single-cell proteins have the following advantages: " high productivity, thousands of times higher than plants and animals, mainly because of the rapid growth and reproduction rate of microorganisms.
" production of raw materials from a wide range of sources, generally have the following categories: (1) agricultural waste, waste water, such as straw, sucrose, beet slag, wood chips and other cellulose-containing waste and processing wastewater of agricultural and forestry products;
" can be industrial production, it not only needs less labor, not limited by region, season and climate, but also high output, good quality.
the mid-1980s, the world's annual production of single-cell proteins has reached 2.0 x 106 t, widely used in food processing and feed.
single-cell protein can not only be made into "artificial meat" for people to eat directly, but also often used as a food additive to supplement protein or vitamins, minerals and so on.
because some single-cell proteins have antioxidant capacity, so that food is not easy to spoil, so it is often used in baby powder and soups, ingredients.
, single-cell proteins can improve some of the physical properties of foods, such as adding active yeast to Italian baked breads, which can improve the dilution of the cake.
single-cell protein as a feed protein, has also been widely used in the world.
Source: Sitti Bridge.