The battle of the plant proteins: pea vs. mycoprotein vs. a blend Original paper

In this randomized controlled trial, 25 grams of pea protein, mycoprotein, or a blend of pea protein and mycoprotein increased muscle protein synthesis rates to a similar degree in young adults.

The effect of mycoprotein, pea protein, or a combination of both on muscle protein synthesis rates following resistance exercise.

Serum insulin and plasma amino acid concentrations (calculated as incremental area under the curve) were also assessed.

33 young (average age of 21; 24 men, 9 women; average BMI of 24), resistance-trained participants without known health conditions.

In this randomized controlled trial, all of the participants were provided with a standardized meal to consume as their last food intake 10 hours before arriving at the laboratory. During testing, the participants completed a bout of whole-body resistance exercise and then ingested 25 grams of either mycoprotein, pea protein, or a blend of the two (61% pea protein, 39% mycoprotein). Blood and vastus lateralis muscle (the largest quadriceps muscle) samples were taken at baseline, as well as 2 hours and 4 hours after exercise/protein ingestion.

Protein ingestion increased insulin and amino acid levels, compared with baseline, with no differences between groups except for methionine (an essential amino acid). Methionine levels were greater following the ingestion of mycoprotein compared with pea protein or the blend of proteins and greater after ingestion of the blended proteins compared with pea protein.

Even so, there were no differences in muscle protein synthesis rates between the groups over the 4-hour postprandial (after eating) period.

This study is notable because it’s thought that the anabolic potential of pea protein is inferior to that of mycoprotein: Pea protein has a low methionine content, whereas mycoprotein is rich in all of the essential amino acids,^[1] which are needed in adequate amounts to sustain muscle protein synthesis.^[2] However, a lower essential amino acid content and/or specific amino acid deficiency of a given protein source can be overcome by increasing the dose of protein consumed.^[3] The results of the summarized study suggest that 25 grams of protein is sufficient for overcoming the potential of pea protein’s low methionine content to limit the effect on muscle protein synthesis.