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Importance of cheese whey processing: supplements for sports activities - a review

100%

Fassina P., Nunes G. Q., Adami F. S., Goettert M. I., Volken de Souza C. F.

Polish Journal of Food and Nutrition Sciences

2019

tom 69

nr 1

Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically active individuals to provide them with essential amino acids and bioactive peptides, and additional benefits have been attributed to WP consumption. In this context, the objective of this review was to explore current evidence regarding the consumption of different WP supplements in sports nutrition to elucidate their efficiency in affecting muscle hypertrophy, physical performance, response to muscle injury, weight loss, and body composition changes. Furthermore, these effects were assessed by comparing whey protein hydrolysate (WPH), whey protein concentrate (WPC), and whey protein isolate (WPI) supplementation. Supplementation with WPI or WPC was related to increased muscle protein synthesis (MPS), and WPH caused muscle hypertrophy and improved physical performance. Compared to WPC and WPI, WPH improved peak torque associated with strength training without reducing the creatine kinase (CK) and tumor necrosis factor alpha (TNF-α) levels in this type of physical activity, and the decreases in CK and lactate dehydrogenase (LDH) associated with aerobic exercise were significant. Supplementation with WPC resulted in weight loss, satiety, and improved body composition, without compromising whole-body lean mass loss. WPH was more effective than WPC and WPI regarding improved peak torque and muscle hypertrophy associated with strength training, and WPH reduced muscle damage associated with aerobic exercise via decreased CK levels.

Changes in branched chain amino acids content in leaves of Apera spica-venti biotypes resistant and susceptible to chlorsulfuron

80%

Marczewska K., Sadowski J., Rola H.

Journal of Plant Protection Research

2006

tom 46

nr 2

191-198

One of the negative aspects of the intensive use of herbicides is related to the selection of resistant biotypes (Gasquez 2001). Of all biotypes resistant to herbicides, 93 species do not respond to sulfonylurea herbicides (ALS-inhibiting herbicides). The acetolactate synthase (ALS) enzyme is the first step in biosynthesis of a branched chain amino acids (valine, leucine, isoleucine). In Poland the problem of resistance to sulfonylurea herbicides has been discussed since 2001 (Rola and Marczewska 2002). Resistance tests of Apera spica-venti biotypes were conducted in the greenhouse conditions. Chlorsulfuron was applied at the four-leaf stage of development at rates ranging from 11.25 to 360 g/ha. In confirmation of resistance to chlorsulfuron as identified in biological tests, the chemical analyses were performed. The analyses investigated the influence of different doses of chlorsulfuron on free amino acids content in the aboveground part of resistant and susceptible Apera spica-venti. The analyses were carried out applying high performance liquid chromatography method (HPLC). The resistance of the biotype was confirmed in amino acids analysis. In the resistant biotype followed the increase of valine, leucine and isoleucine concentration in comparison with untreated plants and those susceptible to chlorsulfuron biotype

Ograniczanie wyników

1 Journal of Plant Protection Research

1 Polish Journal of Food and Nutrition Sciences

1 Adami F. S.

1 Fassina P.

1 Goettert M. I.

1 Marczewska K.

1 Nunes G. Q.

1 Rola H.

1 Sadowski J.

1 Volken de Souza C. F.

1 2019

1 2006

Wyniki wyszukiwania

Importance of cheese whey processing: supplements for sports activities - a review

Changes in branched chain amino acids content in leaves of Apera spica-venti biotypes resistant and susceptible to chlorsulfuron