Lin Yi-Hsuan, Li Xue-Han, Zhao Hao-Tian, Chen Jian-Hao, Li Jia-Qi, Yan Yi
Department of Sports Biochemistry, Sport Science School, Beijing Sport University, Beijing, 100084, China.
Jiangnan University, Jiangsu, 214122, China.
J Exerc Sci Fit. 2024 Apr;22(2):168-177. doi: 10.1016/j.jesf.2024.02.006. Epub 2024 Feb 20.
Resistance training (RT) and protein supplementation have beneficial effects on the human body. However, it is unknown if RT's health-promoting benefits are enhanced by food-borne protein, such as cheese supplements. This study investigated at how the body composition, lipid profile, muscle strength and intestinal microbiota changed following four weeks of RT combined with cheese supplementation.
Thirty-five male and untrained adults were divided into 4 groups [control group (CON), low-dose group (LG), medium-dose group (MG), and high-dose group (HG)] and underwent a 4-week RT (3 times/week) in combination with cheese supplementation. Participants received 108 g (LG), 216 g (MG), or 324 g (HG) of cheese on the day of RT, and each serving (108 g) of cheese contained 6.7 g of food-borne protein. The RT program was a whole-body program with movements such as chest presses, leg presses, seated rowing, knee extensions and triceps pushdown. The exercise consisted of 3 sets of 8-12 repetitions at 70%RM, with a 120-s break in between. Body parameters (body composition, lipid profile and muscle strength) were assessed at baseline and after the 4 weeks of the intervention. The feces sample was taken every weekend. A two-way (group × time) mixed-design ANOVA was used to examine the body parameters. Independent one-way ANOVA was used to analyze the differences between groups in baseline characteristics and different values of each parameter.
HDL-C level was higher in MG than in LG. In comparison to LG, MG had lower levels of total cholesterol, low-density lipoprotein cholesterol, body weight, body mass index, body fat mass and body fat percentage. However, there was no difference in muscle strength between in the four groups. The abundance of Actinobacteria was higher in LG and Erysipelotrichaceae was lower in MG and HG.
The findings suggest that cheese could be a readily available food-borne protein supplement to enhance the beneficial effects of RT on health. It may improve body composition and lipid profile by altering the proportion of intestinal microbiota. During the 4-week RT intervention, 13.4 g of foodborne protein in the form of cheese 3 times per week was the ideal dosage.
抗阻训练（RT）和补充蛋白质对人体有益。然而，尚不清楚食源性蛋白质（如奶酪补充剂）是否会增强抗阻训练对健康的促进作用。本研究调查了在进行四周抗阻训练并补充奶酪后，身体成分、血脂水平、肌肉力量和肠道微生物群如何变化。
35名未受过训练的成年男性被分为4组[对照组（CON）、低剂量组（LG）、中剂量组（MG）和高剂量组（HG）]，并进行为期4周的抗阻训练（每周3次）并补充奶酪。参与者在抗阻训练当天分别摄入108克（LG）、216克（MG）或324克（HG）奶酪，每份（108克）奶酪含有6.7克食源性蛋白质。抗阻训练方案是一个全身训练方案，包括卧推、腿推、坐姿划船、膝关节伸展和三头肌下压等动作。每次训练包括3组，每组8 - 12次重复，强度为70%RM，组间休息120秒。在基线和干预4周后评估身体参数（身体成分、血脂水平和肌肉力量）。每周周末采集粪便样本。采用双向（组×时间）混合设计方差分析来检验身体参数。采用独立单因素方差分析来分析各组在基线特征和各参数不同值之间的差异。
中剂量组的高密度脂蛋白胆固醇（HDL-C）水平高于低剂量组。与低剂量组相比，中剂量组的总胆固醇、低密度脂蛋白胆固醇、体重、体重指数、体脂肪量和体脂肪百分比水平较低。然而，四组之间的肌肉力量没有差异。低剂量组的放线菌丰度较高，中剂量组和高剂量组的丹毒丝菌科丰度较低。
研究结果表明，奶酪可能是一种易于获取的食源性蛋白质补充剂，可增强抗阻训练对健康的有益影响。它可能通过改变肠道微生物群的比例来改善身体成分和血脂水平。在为期4周的抗阻训练干预期间，每周3次以奶酪形式摄入13.4克食源性蛋白质是理想剂量。
