The research, led by Dr. Nicolaas E.P. Deutz at the Center for Translational Research in Aging & Longevity, represents a shift in how protein quality is evaluated. By employing a specialized intracellular tracer method, the team moved beyond simple blood-level measurements to observe how effectively the body utilizes amino acids to synthesize muscle protein. Data from the 10-person study showed net intracellular protein synthesis rates of 53% for the postbiotic protein, 65% for whey, and 47% for pea protein, with individual variability precluding statistical separation between the groups.
In section Releases
Superbrewed Protein Matches Whey Performance in Clinical Muscle Study
A novel clinical study presented at NUTRITION 2026 reveals that Superbrewed Food’s postbiotic cultured protein performs on par with whey isolate in muscle-building response. Conducted at Texas A&M University, the research utilizes stable isotope tracing to confirm the ingredient's high bioavailability and potential as a superior alternative to current plant-based proteins.
Beyond raw synthesis rates, the study identified lysine as a universal limiting factor for all three protein sources, including the industry-standard whey. This finding suggests that protein quality is often more nuanced than nutritional labels imply. According to Superbrewed Food CEO Bryan Tracy, the evidence supports a move away from the traditional compromise between environmental sustainability and nutritional potency. As a non-GMO, allergen-free ingredient produced through anaerobic fermentation, the company's SB1 protein aims to bridge this gap by providing a foundational amino acid profile that requires less fortification than current pea-based alternatives.
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