Effect of milk protein concentrate supplementation on body composition and biochemical markers during a resistance training program
| Autor: | Givanildo de Oliveira SANTOS, Gabriel COSTA E SILVA, Raquel Borges de SOUZA, Jéssica Silva MEDEIROS, Igor Souza de BRITO, Sebastião Pereira CARDOSO NETO, Paulo Victor Toledo LEÃO, Edmar Soares NICOLAU, Leandro Pereira CAPPATO, Rogério FAVARETO, Marco Antônio Pereira da SILVA |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Science and Technology, Volume: 42, Article number: e67222, Published: 14 OCT 2022 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | This study aimed to formulate a milk protein concentrate (MPC) and evaluate the effect of this MPC supplementation on body composition, lipid profile, and product acceptability in resistance training (RT) practitioners. The physical, chemical and sensory properties were then analyzed. To evaluate the effect of the MPC supplementation on resistance training practitioners, 30 males were divided into two groups: a control group and an intervention group. Then the participants in the intervention group were supplemented with 500 mL of the MPC (250 mL pre-RT and 250 mL post-RT). Body composition (weight, height, and skinfolds) and biochemical markers (cholesterol and triglycerides) were measured at baseline and at 30, 60, and 90 days after treatment. Body composition results showed that the MPC supplementation during a RT program significantly (p < 0.05) reduced body fat percentage and fat mass, and increased lean mass in RT practitioners. Characterization of the MPC revealed low fat (3.32 ± 0.08%) and carbohydrates (4.58 ± 0.59%), and high protein (18.51 ± 0.51%) concentrations. Additionally, the product showed satisfactory acceptability index (> 71%). Thus, the MPC supplementation contributed to reduction of fat percentage, fat mass, and increase of lean mass in RT practitioners, without lipid profile alterations. |
| Databáze: | OpenAIRE |
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