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Despite rapid in vitro degradation (&amp;lt;1% intact), YGLF elevated plasma AAs more effectively than the AA mixture 15 min postingestion (51.97 vs 46.34 mg\/100 mL). Postexercise, YGLF outperformed the AA mixture by further increasing muscle AAs and blood glucose, reducing metabolic byproducts, and activating AMPK. Following muscle damage, transcriptomics revealed that the AA mixture primarily modulated energy metabolism, whereas YGLF uniquely upregulated muscle growth genes. Western blotting confirmed that YGLF promoted repair via the Sestrin2\/mTOR and Pax7\/MYOD pathways. These findings demonstrate the distinct bioactivity of YGLF over that of free AAs, establishing a rationale for utilizing specific peptides in sports nutrition and muscle recovery.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c09331","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T19:01:42Z","timestamp":1791831702000},"page":"32394-32409","source":"Crossref","is-referenced-by-count":0,"title":["Superiority of\nTetrapeptide Tyr\u2013Gly\u2013Leu\u2013Phe\nover Amino Acid Mixture: Mechanisms Underlying Enhanced Systemic Amino\nAcid Delivery, Anti-Fatigue Efficacy, and Muscle Damage Repair"],"prefix":"10.1021","volume":"74","author":[{"given":"Chaoya","family":"Zhao","sequence":"first","affiliation":[{"name":"Guizhou Medical University , , ,","place":["Guiyang, China, 561113"]},{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , ,","place":["Guangzhou, China, 510650"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yurong","family":"Gong","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , ,","place":["Guangzhou, China, 510650"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5617-5895","authenticated-orcid":true,"given":"Lin","family":"Zheng","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , ,","place":["Guangzhou, China, 510650"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0221-3838","authenticated-orcid":true,"given":"Mouming","family":"Zhao","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , ,","place":["Guangzhou, China, 510650"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,10,12]]},"reference":[{"key":"2026102109080531600_cit1","doi-asserted-by":"publisher","first-page":"2","DOI":"10.1016\/j.idairyj.2015.01.011","article-title":"Whey-ing\nup the options-yesterday, today and tomorrow","volume":"48","author":"Smithers","year":"2015","journal-title":"Int. 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