: This study examined the effect of whey protein consumption following high-intensity interval swimming (HIIS) on muscle damage, inflammatory cytokines and performance in adolescent swimmers. : Fifty-four swimmers (11-17 years-old) were stratified by age, sex and body mass to a whey protein (PRO), isoenergetic carbohydrate (CHO) or a water/placebo (HO) group. Following baseline blood samples (06:00 h) and a standardised breakfast, participants performed a maximal 200 m swim, followed by HIIS. A total of two post-exercise boluses were consumed following HIIS and ~5 h post-baseline. Blood and 200 m performance measurements were repeated at 5 h, 8 h and 24 h from baseline. Muscle soreness was assessed at 24 h. Creatine kinase (CK), interleukin-6 (IL-6), interleukin-10 (IL-10) and tumor necrosis factor-alpha (TNF-α) were measured in plasma. : No difference in 200 m swim performance was observed between groups. CK activity was elevated at 5 h compared to baseline and 24 h and at 8 h compared to all other timepoints, with no differences between groups. Muscle soreness was lower in PRO compared to HO ( = 0.04). Anti-inflammatory IL-10 increased at 8 h in PRO, while it decreased in CHO and HO. : Post-exercise consumption of whey protein appears to have no additional benefit on recovery indices following HIIS compared to isoenergetic amounts of carbohydrate in adolescent swimmers. However, it may assist with the acute-inflammatory response.
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http://dx.doi.org/10.3390/ijerph17217761 | DOI Listing |
Int J Biol Macromol
December 2024
Department of Chemistry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Cracow, Poland. Electronic address:
Effect of different evening primrose oil content (1-20 %) on the rheological, mechanical, textural and microstructure of furcellaran/whey protein isolate emulsion gels were investigated at neutral, unmodified pH environment. The results indicate that, irrespective of the concentration, the oil acted as an inactive filler and was not chemically bound in the polymer network but only physically immobilized in it. The increasing oil amount in the material from 1 to 20 % resulted in a percentage decrease in hardness (52 %), gumminess (71 %) and stress relaxation ratio (17 %) which means that presence of the hydrophobic components weakens the structure of the material, but all samples exhibit elastic behaviour.
View Article and Find Full Text PDFFood Funct
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Int J Biol Macromol
December 2024
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, 830091, China. Electronic address:
Contemp Clin Trials Commun
February 2025
Department of Internal Medicine, Arak University of Medical Sciences, Arak, Iran.
Introduction And Objective: Type 2 Diabetes is a common and chronic metabolic disease. Complementary and alternative medicine can provide a suitable option for demands for new treatments. Therefore, the present study aimed to investigate the effect of Persian medicine on the glycemic status of patients with Type 2 Diabetes.
View Article and Find Full Text PDFFood Chem
December 2024
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China. Electronic address:
This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG.
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