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Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein.

Babault N, Païzis C, Deley G, Guérin-Deremaux L, Saniez MH, Lefranc-Millot C, Allaert FA - J Int Soc Sports Nutr (2015)

Bottom Line: Results showed a significant time effect for biceps brachii muscle thickness (P < 0.0001).Increases in thickness were significantly greater in the Pea group as compared to Placebo whereas there was no difference between Whey and the two other conditions.In addition to an appropriate training, the supplementation with pea protein promoted a greater increase of muscle thickness as compared to Placebo and especially for people starting or returning to a muscular strengthening.

View Article: PubMed Central - PubMed

Affiliation: National Institute for Health and Medical Research, (INSERM), unit 1093, Cognition, Action and Sensorimotor Plasticity, Dijon, France ; Centre for Performance Expertise, UFR STAPS, Dijon, France ; Faculté des Sciences du Sport, Université de Bourgogne, BP 27877, 21078 Dijon Cedex, France.

ABSTRACT

Background: The effects of protein supplementation on muscle thickness and strength seem largely dependent on its composition. The current study aimed at comparing the impact of an oral supplementation with vegetable Pea protein (NUTRALYS®) vs. Whey protein and Placebo on biceps brachii muscle thickness and strength after a 12-week resistance training program.

Methods: One hundred and sixty one males, aged 18 to 35 years were enrolled in the study and underwent 12 weeks of resistance training on upper limb muscles. According to randomization, they were included in the Pea protein (n = 53), Whey protein (n = 54) or Placebo (n = 54) group. All had to take 25 g of the proteins or placebo twice a day during the 12-week training period. Tests were performed on biceps muscles at inclusion (D0), mid (D42) and post training (D84). Muscle thickness was evaluated using ultrasonography, and strength was measured on an isokinetic dynamometer.

Results: Results showed a significant time effect for biceps brachii muscle thickness (P < 0.0001). Thickness increased from 24.9 ± 3.8 mm to 26.9 ± 4.1 mm and 27.3 ± 4.4 mm at D0, D42 and D84, respectively, with only a trend toward significant differences between groups (P = 0.09). Performing a sensitivity study on the weakest participants (with regards to strength at inclusion), thickness increases were significantly different between groups (+20.2 ± 12.3%, +15.6 ± 13.5% and +8.6 ± 7.3% for Pea, Whey and Placebo, respectively; P < 0.05). Increases in thickness were significantly greater in the Pea group as compared to Placebo whereas there was no difference between Whey and the two other conditions. Muscle strength also increased with time with no statistical difference between groups.

Conclusions: In addition to an appropriate training, the supplementation with pea protein promoted a greater increase of muscle thickness as compared to Placebo and especially for people starting or returning to a muscular strengthening. Since no difference was obtained between the two protein groups, vegetable pea proteins could be used as an alternative to Whey-based dietary products.

Trial registration: The present trial has been registered at ClinicalTrials.gov (NCT02128516).

No MeSH data available.


Changes in biceps brachii thickness (mm) during the experimental protocol. $: Significant difference within each group compared with D0 (P < 0.0001). £: Tending towards significance compared with D42 for the Pea group only (P = 0.09). *: Between group comparison between D0 and D84 approaching significance (P = 0.09).
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Fig3: Changes in biceps brachii thickness (mm) during the experimental protocol. $: Significant difference within each group compared with D0 (P < 0.0001). £: Tending towards significance compared with D42 for the Pea group only (P = 0.09). *: Between group comparison between D0 and D84 approaching significance (P = 0.09).

Mentions: Results showed a significant time effect for biceps brachii muscle thickness (P < 0.0001). Thickness progressively increases with time within each group (Figure 3). Neither group effect nor interaction was obtained. However, when comparing groups, relative increase between D0 and D84 tended towards statistical significance (+15.3 ± 12.7%, +13.4 ± 10.8% and +10.7 ± 8.6% for Whey, Pea and Placebo, respectively; P = 0.09). A sensitivity analysis, performed on the weakest participants on muscle thickness increase, highlighted a significant time effect (P < 0.0001) and interaction (group × time, P < 0.01). Thickness increases between D0 and D84 were +20.2 ± 12.3%, +15.6 ± 13.5%, and +8.6 ± 7.3% for Pea, Whey and Placebo, respectively. A Scheffé test showed a statistically significant difference between Pea and Placebo (absolute difference of the means 2.51 mm IC 95% (0.49; 4.53)) whereas there was no significant difference between Whey and Pea (absolute difference of the means 1.21 mm IC 95% (−0.63; 3.06)) nor between Whey and Placebo (absolute difference of the means 1.29 mm IC 95% (−0.46; 3.05)) (Figure 4).Figure 3


Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein.

Babault N, Païzis C, Deley G, Guérin-Deremaux L, Saniez MH, Lefranc-Millot C, Allaert FA - J Int Soc Sports Nutr (2015)

Changes in biceps brachii thickness (mm) during the experimental protocol. $: Significant difference within each group compared with D0 (P < 0.0001). £: Tending towards significance compared with D42 for the Pea group only (P = 0.09). *: Between group comparison between D0 and D84 approaching significance (P = 0.09).
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC4307635&req=5

Fig3: Changes in biceps brachii thickness (mm) during the experimental protocol. $: Significant difference within each group compared with D0 (P < 0.0001). £: Tending towards significance compared with D42 for the Pea group only (P = 0.09). *: Between group comparison between D0 and D84 approaching significance (P = 0.09).
Mentions: Results showed a significant time effect for biceps brachii muscle thickness (P < 0.0001). Thickness progressively increases with time within each group (Figure 3). Neither group effect nor interaction was obtained. However, when comparing groups, relative increase between D0 and D84 tended towards statistical significance (+15.3 ± 12.7%, +13.4 ± 10.8% and +10.7 ± 8.6% for Whey, Pea and Placebo, respectively; P = 0.09). A sensitivity analysis, performed on the weakest participants on muscle thickness increase, highlighted a significant time effect (P < 0.0001) and interaction (group × time, P < 0.01). Thickness increases between D0 and D84 were +20.2 ± 12.3%, +15.6 ± 13.5%, and +8.6 ± 7.3% for Pea, Whey and Placebo, respectively. A Scheffé test showed a statistically significant difference between Pea and Placebo (absolute difference of the means 2.51 mm IC 95% (0.49; 4.53)) whereas there was no significant difference between Whey and Pea (absolute difference of the means 1.21 mm IC 95% (−0.63; 3.06)) nor between Whey and Placebo (absolute difference of the means 1.29 mm IC 95% (−0.46; 3.05)) (Figure 4).Figure 3

Bottom Line: Results showed a significant time effect for biceps brachii muscle thickness (P < 0.0001).Increases in thickness were significantly greater in the Pea group as compared to Placebo whereas there was no difference between Whey and the two other conditions.In addition to an appropriate training, the supplementation with pea protein promoted a greater increase of muscle thickness as compared to Placebo and especially for people starting or returning to a muscular strengthening.

View Article: PubMed Central - PubMed

Affiliation: National Institute for Health and Medical Research, (INSERM), unit 1093, Cognition, Action and Sensorimotor Plasticity, Dijon, France ; Centre for Performance Expertise, UFR STAPS, Dijon, France ; Faculté des Sciences du Sport, Université de Bourgogne, BP 27877, 21078 Dijon Cedex, France.

ABSTRACT

Background: The effects of protein supplementation on muscle thickness and strength seem largely dependent on its composition. The current study aimed at comparing the impact of an oral supplementation with vegetable Pea protein (NUTRALYS®) vs. Whey protein and Placebo on biceps brachii muscle thickness and strength after a 12-week resistance training program.

Methods: One hundred and sixty one males, aged 18 to 35 years were enrolled in the study and underwent 12 weeks of resistance training on upper limb muscles. According to randomization, they were included in the Pea protein (n = 53), Whey protein (n = 54) or Placebo (n = 54) group. All had to take 25 g of the proteins or placebo twice a day during the 12-week training period. Tests were performed on biceps muscles at inclusion (D0), mid (D42) and post training (D84). Muscle thickness was evaluated using ultrasonography, and strength was measured on an isokinetic dynamometer.

Results: Results showed a significant time effect for biceps brachii muscle thickness (P < 0.0001). Thickness increased from 24.9 ± 3.8 mm to 26.9 ± 4.1 mm and 27.3 ± 4.4 mm at D0, D42 and D84, respectively, with only a trend toward significant differences between groups (P = 0.09). Performing a sensitivity study on the weakest participants (with regards to strength at inclusion), thickness increases were significantly different between groups (+20.2 ± 12.3%, +15.6 ± 13.5% and +8.6 ± 7.3% for Pea, Whey and Placebo, respectively; P < 0.05). Increases in thickness were significantly greater in the Pea group as compared to Placebo whereas there was no difference between Whey and the two other conditions. Muscle strength also increased with time with no statistical difference between groups.

Conclusions: In addition to an appropriate training, the supplementation with pea protein promoted a greater increase of muscle thickness as compared to Placebo and especially for people starting or returning to a muscular strengthening. Since no difference was obtained between the two protein groups, vegetable pea proteins could be used as an alternative to Whey-based dietary products.

Trial registration: The present trial has been registered at ClinicalTrials.gov (NCT02128516).

No MeSH data available.