scholarly journals Effects of Alpha-Lactalbumin or Whey Protein Isolate on Muscle Damage, Muscle Pain, and Mood States Following Prolonged Strenuous Endurance Exercise

2017 ◽  
Vol 8 ◽  
Author(s):  
Lu Qin ◽  
Stephen H. S. Wong ◽  
Feng-Hua Sun ◽  
Yu Huang ◽  
Sinead Sheridan ◽  
...  
Keyword(s):  
Muscle Damage ◽  
Whey Protein ◽  
Endurance Exercise ◽  
Muscle Pain ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Mood States ◽  
Alpha Lactalbumin

scholarly journals Effect of pre-exercise ingestion of α-lactalbumin on subsequent endurance exercise performance and mood states

2018 ◽  
Vol 121 (1) ◽  
pp. 22-29 ◽  
Author(s):  
Lu Qin ◽  
Feng-Hua Sun ◽  
Yu Huang ◽  
Sinead Sheridan ◽  
Cindy Hui-Ping Sit ◽  
...  
Keyword(s):  
Whey Protein ◽  
Endurance Exercise ◽  
Exercise Performance ◽  
Muscle Pain ◽  
Pain Threshold ◽  
Pressure Pain Threshold ◽  
Time Trial ◽  
Protein Isolate ◽  
Mood States ◽  
Cortisol Levels

AbstractThis study investigated the effect of pre-exercise α-lactalbumin ingestion on subsequent endurance exercise performance, muscle pain and mood states. In a two-stage cross-over counterbalance design, eleven male endurance runners (age: 31 (se 2) years, height: 169·5 (se 4·4) cm, weight: 63·6 (se 5·1) kg, V̇O2max: 58·8 (se 6·3) ml/kg per min) consumed two solutions (carbohydrate+α-lactalbumin, CA; carbohydrate+whey protein isolate, CW) 2 h before a self-paced 21-km run. Creatine kinase, IL-6, muscle pain, pressure pain threshold (PPT) and mood states were assessed 2 h before exercise, immediately before exercise (Pre-ex0) and immediately after exercise (Post-ex0). No difference was found in 21-km running performance between two trials (CA v. CW: 115·85 (se 5·20) v. 118·85 (se 5·51) min, P=0·48). Compared with CW, CA led to higher PPT at Pre-ex0 (41·77 (se 2·27) v. 35·56 (se 2·10) N/cm2, P<0·01) and Post-ex0 (38·76 (se 3·23) v. 35·30 (se 3·55) N/cm2, P=0·047). Compared with CW, CA reduced the feeling of fatigue at Post-ex0 (P<0·01); CA also reduced salivary cortisol levels at Post-ex0 (0·72 (se 0·07) v. 0·83 (se 0·13) ng/ml, P<0·01). In conclusion, the ingestion of α-lactalbumin did not improve the 21-km time-trial performance. However, compared with the pre-exercise ingestion of whey protein, that of α-lactalbumin led to superior results during similar levels of endurance exercise: it elevated PPT and reduced the feeling of fatigue and the cortisol levels.

scholarly journals The Impact of Supplementation With Whey Protein Isolate and/or Omega-3 Fatty Acids on Sleep and Mood in Postmenopausal Women (SHAPE Study)

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 499-499
Author(s):  
Aubree Hawley ◽  
Caroline Baughn ◽  
Angela Tacinelli ◽  
Sam Walker ◽  
Xinya Liang ◽  
...  
Keyword(s):  
Sleep Quality ◽  
Postmenopausal Women ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Mood States ◽  
Sleep Disruption ◽  
Omega 3 ◽  
Wrist Actigraphy ◽  
The Impact

Abstract Objectives Approximately 30% of adults ≥ 50 years of age suffer from poor sleep quality and the prevalence of sleep disruption is notably higher in postmenopausal women, with 35 to 60% reporting significant sleep disruption.  Sleep deprivation and low sleep quality are associated with increased energy intake, insulin resistance, elevated glucose, and mood disturbances (e.g., stress, cortisol, and depression). The objective of this study was to determine if the effect of protein and/or omega-3 fatty acid (O3FA) supplementation improves mood and sleep in postmenopausal women. Methods Thirty-nine postmenopausal women (age: 61.3 ± 8.7 years; BMI: 27.6 ± 6.6 kg/m2) were randomly allocated to one of 5 groups: 1) control (CON; no intervention free-living; n = 6), 2) whey protein isolate (PRO; 25 g/d; n = 7), 3) O3FA (DHA/EPA; 4.3 g/d; n = 10), 4) PRO + placebo soybean oil (PRO + PLA; 4.1 g/d; n = 7), or 5) PRO + O3FA (n = 9). Sleep and mood states were assessed at 0, 4, 8, 12, and 16 weeks, except objective sleep, which was assessed at 0, 8, and 16 weeks.  Sleep was measured using the Pittsburgh Sleep quality Index (PSQI) and wrist actigraphy, mood was measured using the Profile of Mood States (POMS), and markers of sleep and mood, orexin, BDNF, and cortisol, were measured using commercially available kits. Results A significant time effect (P &lt; 0.05) was observed on subjective sleep (PSQI), subjective mood states, BDNF, and cortisol concentrations. Although not significant, a greater % decrease in PSQI Global Sleep Score was observed in PRO (-30.3%), O3FA (-23.3%), PRO + PLA (−20.2%), and PRO + O3FA (−26.4%) when compared to an increase in CON (+18%). Similarly, a decrease trend in POMS Total Mood Disturbances from baseline was observed in PRO (−10 ± 27.7), O3FA (−6.7 ± 18.2), and PRO + O3FA (−6.9 ± 27.7) compared to no change in PRO + PLA (0.1 ± 11.5) and an increase in CON (5 ± 15.8). We observed a significant treatment effect on orexin (OXA; pg/mL; P &lt; 0.05). OXA increased significantly in PRO + O3FA compared to all other groups (P &lt; 0.05). Conclusions Although not significant, the data suggests individual and combined supplementation of protein and O3FA have the potential to improve sleep, mood, and orexin levels in postmenopausal women. NCT0303041 Funding Sources Arkansas Biosciences Institute

Systemic indices of skeletal muscle damage and recovery of muscle function after exercise: effect of combined carbohydrate–protein ingestion

2009 ◽  
Vol 34 (4) ◽  
pp. 773-784 ◽  
Author(s):  
James A. Betts ◽  
Rebecca J. Toone ◽  
Keith A. Stokes ◽  
Dylan Thompson
Keyword(s):  
Muscle Damage ◽  
Whey Protein ◽  
Muscle Function ◽  
Time Course ◽  
Sucrose Solution ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Strenuous Exercise ◽  
Isometric Torque ◽  
Muscle Groups

Previous studies indicate that exercise-induced muscle damage may be attenuated when protein is included in a carbohydrate recovery supplement. This study was designed to examine systemic indices of muscle damage, inflammation, and recovery of muscle function, following strenuous exercise, with ingestion of either carbohydrate alone or a carbohydrate–protein mixture. Seventeen highly trained volunteers participated in 2 trials in a randomized order, separated by approximately 9 weeks. Each trial involved 90 min of intermittent shuttle-running, either with ingestion of a 9% sucrose solution during and for 4 h after (1.2 g·kg–1 body mass·h–1) or with the same solution plus 3% whey protein isolate (0.4 g·kg–1 body mass·h–1). Blood was sampled throughout and 24 h after each trial to determinate the systemic indices of muscle damage and inflammation. An isokinetic dynamometer was used to establish reliable baseline measurements of peak isometric torque for knee and hip flexors and extensors, which were then followed-up at 4-, 24-, 48-, and 168-h postexercise. The exercise protocol resulted in significantly elevated variables indicative of muscle damage and inflammation, while peak isometric torque was immediately reduced by 10%–20% relative to baseline, across all muscle groups tested. However, none of these responses varied in magnitude or time-course between the treatments, or between participants’ first and second trials. The addition of whey protein isolate to a dietary carbohydrate supplement ingested during and for 4 h following strenuous exercise did not attenuate systemic indices of muscle damage or inflammation, nor did it restore muscle function more rapidly than when the carbohydrate fraction was ingested alone.

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

Novel Whey Protein Isolate/Polyvinyl Biocomposite for Packaging: Improvement of Mechanical and Water Barrier Properties by Incorporation of Nano-silica

2021 ◽  
Author(s):  
Bruna Rage Baldone Lara ◽  
Paulo Sérgio de Andrade ◽  
Mario Guimarães Junior ◽  
Marali Vilela Dias ◽  
Lizzy Ayra Pereira Alcântara
Keyword(s):  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nano Silica ◽  
Water Barrier
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