Purpose: This study investigated (1) the effect of a progressive resistance training (PRT) program and whey protein intake on maximal muscle strength in human immunodeficiency virus (HIV)-infected individuals receiving antiretroviral therapy (ART) and (2) alterations in maximal strength 12 wks after the cessation of PRT with continued supplementation.
Methods: Sixty HIV-infected individuals were recruited. Whole body PRT was performed twice weekly for 12 wks. Participants received, in a double-blind placebo controlled manner, either 20 g whey or placebo (maltodextrin) before and immediately after each session. Both PRT groups continued to take either whey protein or placebo for a further 12 wks following the exercise intervention to examine the effects of detraining.
Results: Forty participants (mean and standard deviation (SD) age 40.8 (±7.7) years, weight 70.8 (±16) kg, body mass index (BMI) 30.9 (±7.2) kg m); whey protein /PRT ( = 13), placebo/PRT ( = 17), and a control group ( = 10) completed the study. A significant main effect for time occurred for the bench press ( = 0.02), the squat ( < 0.0001), the deadlift ( = 0.001) and the shoulder press ( = 0.02) one-repetition maximum (1RM) in the intervention groups.
Conclusion: The PRT program increased maximal strength regardless of whey protein intake. The detraining period demonstrated minimal strength loss, which is beneficial to this population.
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http://dx.doi.org/10.3390/jfmk4030066 | DOI Listing |
Sci Rep
December 2024
Department of Endocrinology, Metabolism, and Hypertension Research, Clinical Research Institute, NHO Kyoto Medical Center, 1-1 Mukaihata-cho, Fukakusa, Fushimi-ku, Kyoto, 612-8555, Japan.
In order to elucidate novel actions of degalactosylated whey protein (D-WP) in comparison with intact whey protein (WP), the effects of oral intake of D-WP on peripheral blood telomere length and telomerase were examined in young and aged mice. In young mice, peripheral blood telomere length was significantly elongated following oral intake of D-WP for 4 weeks. mRNA expression of both telomerase reverse transcriptase (TERT) and telomerase RNA component (TERC) was significantly increased in the peripheral blood following oral intake of D-WP for 4 weeks.
View Article and Find Full Text PDFGeriatrics (Basel)
November 2024
Geriatrics Department, 12 de Octubre University Hospital, 28041 Madrid, Spain.
: To describe the effects of muscle-targeted oral nutritional supplementation (MT-ONS) on nutrition, functional capacity, and other health outcomes in patients after femur fracture surgery. : A prospective, open-label, single-centre study was conducted. Patients aged 80+ post-femur fracture were recruited.
View Article and Find Full Text PDFGels
December 2024
Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan.
Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels. A significant consideration in the freezing of egg sausages pertains to syneresis and textural modifications that manifest in the protein gel structure upon thawing. This research investigated the efficacy of incorporating whey protein isolate, soy protein isolate (at concentrations of 0.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.
In this research, the emulsification method was used to encapsulate in microparticles of whey protein concentrate (WPC) at different levels (1%, 2%, and 4%) and gum Arabic (GA) at three levels (0/5%, 1%, and 1/5%) and a constant level of sunflower oil (5%). The results showed that emulsions with higher quantities of wall materials exhibited better encapsulation efficiency (67%/57%) and preservation ability at different temperatures, different pH, and presence of 1% bile salt. During the storage time, the droplet size of the emulsion increased more than two times (from 2.
View Article and Find Full Text PDFMolecular characteristics of emulsifiers such as their molecular weight (MW) and surface charge, not only affect the stability of the emulsion but also can have an impact on its capacity to either inhibit or promote microbial proliferation. These characteristics can affect the behavior of pathogens such as Typhimurium in emulsion systems. The growth and thermal resistance of .
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