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<p>The growing market of food and supplements aimed at athletes lacks practical and efficient indicators for the determination of the anabolic properties of various protein sources to be used in formulations of these products, which due to the rising preference towards alternative, more sustainable protein sources, present an opportunity for the development of such an indicator. Current available protein quality indicators are based on providing adequate amino acids to sustain health and well-being and don’t encompass the difference in their capacity to generate a muscle protein synthesis (MPS) response. The purpose of this review was to evaluate and discuss the parameters by which a scoring system for protein sources based on the nutritional requirements of athletes could be developed to maximise performance, improve recovery and optimise muscle mass gains. Models based on amino acid profile and in vitro crude protein digestibility (CPDIV) were proposed and validated by comparing them against a standardized acute MPS metric, highest Pearson coefficient (R = 0.93) was for truncated BCAA score (SPI). Their implementation in the food industry could to improve food and supplement formulations. The inclusion of such a score would present opportunities for the food industry to develop foods optimised for athletes’ training regime.</p> Graphical Abstract <p></p>

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Branched-chain amino acid focused protein quality indicator for sport food formulations: proof-of-concept framework for a “BCAA score” applied to food industry product development

  • 期刊论文

  • 发表日期：

    2026年2月4日

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  • Giuliano Di Francisco,
  • Candelaria Couceiro,
  • Rubén Horacio Olmedo

摘要

The growing market of food and supplements aimed at athletes lacks practical and efficient indicators for the determination of the anabolic properties of various protein sources to be used in formulations of these products, which due to the rising preference towards alternative, more sustainable protein sources, present an opportunity for the development of such an indicator. Current available protein quality indicators are based on providing adequate amino acids to sustain health and well-being and don’t encompass the difference in their capacity to generate a muscle protein synthesis (MPS) response. The purpose of this review was to evaluate and discuss the parameters by which a scoring system for protein sources based on the nutritional requirements of athletes could be developed to maximise performance, improve recovery and optimise muscle mass gains. Models based on amino acid profile and in vitro crude protein digestibility (CPDIV) were proposed and validated by comparing them against a standardized acute MPS metric, highest Pearson coefficient (R = 0.93) was for truncated BCAA score (SPI). Their implementation in the food industry could to improve food and supplement formulations. The inclusion of such a score would present opportunities for the food industry to develop foods optimised for athletes’ training regime.

Graphical Abstract