Gomaa Mohamed A E, Allam Marwa G, Haridi Abdallah A I M, Eliwa Alaa-Eldin M, Darwish Amira M G
Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt.
Department of Sport Medicine, Russian State University for Physical Education, Sport, Youth and Tourism (SCOLIPE), Moscow, Russia.
Front Nutr. 2022 Jan 20;8:788446. doi: 10.3389/fnut.2021.788446. eCollection 2021.
Upcoming developments are attracting attention to both high-protein and probiotics supplementation for the sports community to promote good health and exercise performance. This study aimed at the production of high-protein concentrated pro-yogurt (Pro-WPI) enriched with 10 and 20% whey protein isolate (WPI) and investigation of the response of daily consumption on anthropometric, hematology parameters, and athletic performance in parallel with safety consideration assessment. Twenty-four athletes (19.6 ± 1.45 years; 175.96 ± 5.24 cm; 73.16 ± 8.65 kg) were participated in a randomized placebo-control study. They consumed Pro-WPI products with 10 (T1) and 20% (T2) WPI for treatments G1 (Pro-WPI30) and G2 (Pro-WPI60), respectively, 3 times per day/5 days per week/9 weeks. The taste of Pro-WPI products was sour and cheesy, while mouthfeel was described as soft and thick because of the increased protein content in T1 and T2 (14.15 and 22.58%). The hemoglobin of the athletes increased significantly from a baseline of 12.69 g/dl to 16 and 16.66 g/dl in G1 and G2, respectively. Furthermore, the athletic performance was enhanced in vertical jump, long jump, sprinting velocity, half squats, and pushups, which reached 58.75 cm, 255 cm, 3.5 m/s, 218.75 counts, and 85 counts, respectively in G2. The healthy gut microbiome (probiotics) in parallel with increased iron bioavailability by mineral binding (whey bioactive peptides), influenced iron status and can represent a healthy practice to improve athletic anemia and performance. On the other hand, urinary albumin exceeded the border of reference range (<30 mg/g) and reached 38.25 and 44.13 mg/g in G1 and G2, while urine pH was in the normal range (4.5-8). Increased urinary albumin might be due to high rates of protein metabolism that follow high protein intake. This study provided preliminary information on metabolic responses to high protein concentrated yogurt intake in athletes who engaged in daily exercise. Further studies are needed to determine the recommended intensity of 10 and 20% Pro-WPI product consumption to achieve its benefits and avoid implications on kidney function.
即将到来的发展引起了体育界对补充高蛋白和益生菌以促进健康和提高运动表现的关注。本研究旨在生产富含10%和20%乳清蛋白分离物（WPI）的高蛋白浓缩益生菌酸奶（Pro-WPI），并在考虑安全性的同时，研究每日食用该产品对人体测量学、血液学参数和运动表现的影响。24名运动员（年龄19.6±1.45岁；身高175.96±5.24厘米；体重73.16±8.65千克）参与了一项随机安慰剂对照研究。他们分别食用含10%（T1）和20%（T2）WPI的Pro-WPI产品，用于G1组（Pro-WPI30）和G2组（Pro-WPI60）的治疗，每天3次，每周5天，共9周。Pro-WPI产品的味道酸甜似奶酪，由于T1和T2组蛋白质含量增加（分别为14.15%和22.58%），口感被描述为柔软醇厚。运动员的血红蛋白水平从基线的12.69克/分升显著提高到G1组的16克/分升和G2组的16.66克/分升。此外，运动员在垂直跳、跳远、短跑速度、半蹲和俯卧撑等项目中的运动表现得到增强，G2组分别达到58.75厘米、255厘米、3.5米/秒、218.75次和85次。健康的肠道微生物群（益生菌）以及通过矿物质结合（乳清生物活性肽）提高铁的生物利用度，影响了铁的状态，可能是改善运动员贫血和提高运动表现的一种健康方式。另一方面，尿白蛋白超过了参考范围的边界（<30毫克/克），G1组和G2组分别达到38.25毫克/克和44.13毫克/克，而尿液pH值在正常范围内（4.5-8）。尿白蛋白增加可能是由于高蛋白摄入后蛋白质代谢率较高。本研究提供了关于日常锻炼的运动员摄入高蛋白浓缩酸奶后代谢反应的初步信息。需要进一步研究以确定食用10%和20%Pro-WPI产品的推荐强度，以实现其益处并避免对肾功能产生影响。
