AI Article Synopsis

  • The study explored how a progressive resistance training (PRT) program and whey protein affect muscle strength in HIV-infected individuals on antiretroviral therapy.
  • Participants engaged in PRT twice weekly for 12 weeks and were given either whey protein or a placebo, with a follow-up phase to assess strength changes post-training.
  • Results showed that PRT significantly improved maximal strength across various exercises, and after a 12-week period without training, there was only slight strength loss, highlighting the program's effectiveness for this group.

Article Abstract

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.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7739231PMC
http://dx.doi.org/10.3390/jfmk4030066DOI Listing

Publication Analysis

Top Keywords

whey protein
16
hiv-infected individuals
12
individuals receiving
8
receiving antiretroviral
8
antiretroviral therapy
8
prt program
8
protein intake
8
maximal strength
8
press 002
8
strength
5

Similar Publications

Oral intake of degalactosylated whey protein increases peripheral blood telomere length in young and aged mice.

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 PDF

: 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 PDF

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 PDF

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 PDF

Molecular 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 .

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!