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PubMed Journals Articles About "Dose Response Of Whey And Soy Protein Ingestion With And Without Resistance Exercise In Elderly Men" RSS

09:39 EST 23rd January 2019 | BioPortfolio

Dose Response Of Whey And Soy Protein Ingestion With And Without Resistance Exercise In Elderly Men PubMed articles on BioPortfolio. Our PubMed references draw on over 21 million records from the medical literature. Here you can see the latest Dose Response Of Whey And Soy Protein Ingestion With And Without Resistance Exercise In Elderly Men articles that have been published worldwide.

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Showing "Dose Response Whey Protein Ingestion With Without Resistance" PubMed Articles 1–25 of 36,000+

Aminoacidemia following ingestion of native whey protein, micellar casein, and a whey-casein blend in young men.

We examined the aminoacidemic, glycemic, and insulinemic responses following ingestion of 25 g of native whey protein, micellar casein, and a 1:1 blend of whey and casein in randomized order in young adult men. Blood samples were drawn at baseline and at regular intervals for six hours following ingestion. Area under curve and peak plasma essential amino acid concentrations after the ingestion of the protein blend were similar to whey and greater compared with casein.


The Association Between Whey Protein, Regional Fat Mass and Strength in Resistance-Trained Men: A Cross-Sectional Study.

The purpose of this study was to evaluate the association between whey protein supplementation, body composition and muscle strength, in resistance-trained individuals. Forty-nine healthy males, aged 18 to 35 years that were engaged in resistance training for at least one year, were assigned into two groups according to whey protein intake (Whey: n=26, 30.7 ± 7.4 yr, 75.8 ± 9.0 kg; WithoutWhey: n=23, 31.0 ± 7.4 yr, 77.9 ± 9.3 kg). Using a cross-sectional design, a morning assessment of body fat mass (FM...

The Muscle Protein Synthetic Response to Meal Ingestion Following Resistance-Type Exercise.

Protein ingestion following resistance-type exercise stimulates muscle protein synthesis rates and consequently enhances the skeletal muscle adaptive response to prolonged training. Ingestion of ~ 20 g of quickly digestible protein isolate optimizes muscle protein synthesis rates during the first few hours of post-exercise recovery. However, the majority of daily protein intake is consumed as slower digestible, nutrient-rich, whole-food protein sources as part of mixed meals. Therefore, the muscle prot...


Effect of gender on the acute effects of whey protein ingestion on energy intake, appetite, gastric emptying and gut hormone responses in healthy young adults.

Protein supplements, usually drinks rich in whey protein, are used widely for weight loss purposes in overweight adults. Information comparing the effects of whey protein on appetite and energy intake in men and women is limited. The objective was to compare the acute effects of whey-protein intake on energy intake, appetite, gastric emptying and gut hormones in healthy young men and women.

The muscle protein synthetic response to whey protein ingestion is greater in middle-aged women when compared with men.

Muscle mass maintenance is largely regulated by the postprandial rise in muscle protein synthesis rates. It remains unclear whether postprandial protein handling differs between women and men.

Tart cherry concentrate does not enhance muscle protein synthesis response to exercise and protein in healthy older men.

Oxidative stress and inflammation may contribute to anabolic resistance in response to protein and exercise in older adults. We investigated whether consumption of montmorency cherry concentrate (MCC) increased anabolic sensitivity to protein ingestion and resistance exercise in healthy older men.

Effects of acute ingestion of whey protein with or without prior aerobic exercise on postprandial glycemia in type 2 diabetics.

Acute protein co-ingestion or a single bout of aerobic exercise can attenuate postprandial glycemia, but their combined effect has not been investigated in type 2 diabetics.

Protein Intake at Breakfast Promotes a Positive Whole-Body Protein Balance in a Dose-Response Manner in Healthy Children: A Randomized Trial.

Protein ingestion promotes whole-body net protein balance (NB) in children, which is a prerequisite for growth. Determining how much protein is required at breakfast to promote a positive NB, which may be negative after the traditional overnight fast in children, has yet to be determined.

The muscle anabolic effect of protein ingestion during a hyperinsulinemic euglycemic clamp in middle-aged women is not caused by leucine alone.

It has been suggested that leucine is primarily responsible for the increase in muscle protein synthesis after protein ingestion because leucine uniquely activates the mTOR-p70S6K signaling cascade. We compared the effects of ingesting protein or an amount of leucine equal to that in the protein during a hyperinsulinemic-euglycemic clamp (to eliminate potential confounding due to differences in the insulinogenic effect of protein and leucine ingestion) on muscle anabolic signaling and protein turnover in 28...

Interrupter resistance to measure dose-response to salbutamol in wheezy preschool children.

Using a non-invasive lung function technique (interrupter resistance, Rint), we aimed to determine whether a dose-response to salbutamol could be detected in wheezy preschool children and if so, which dose of salbutamol should be administered to routinely evaluate bronchial reversibility.

Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess.

Cheese whey, produced from coagulation of milk during cheese manufacture, is a major environmental pollutant. The most abundant component in cheese whey is lactose, which is a potential resource for various value-added chemicals. Here, a two-step bioprocess using Saccharomyces cerevisiae and Gluconobacter oxydans to bioconvert cheese whey into ethanol and galactonic acid was first proposed. First, the lactose in cheese whey powder was pretreated with β-galactosidase to obtain glucose and galactose. Subsequ...

Novel method for metalloproteins determination in human breast milk by size exclusion chromatography coupled to inductively coupled plasma mass spectrometry.

Levels of essential metals in human breast milk (HBM) have been determined by different analytical techniques, but there is few woks about human whey milk fractions. However, the current trend lies in metalloproteomic and identification of different metalloproteins. In this sense, native separative techniques (N-PAGE and SEC) coupled to ICP-MS provide us with valuable information. Besides it is necessary the development of new methodologies in order to determine with accuracy and precision the profile of su...

Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein.

In this article, oil-in-water (O/W) emulsions stabilized by natural whey protein concentrate (WPC) and microparticulated whey protein (MWP) and their mixtures with xanthan gum (XG) were prepared to investigate the lipid oxidative stability of O/W emulsions with the same interfacial composition but different interfacial structures. High-performance size exclusion chromatography, Fourier transform infrared spectrometry, X-ray diffraction analysis and steady-state fluorescence spectroscopy were used to reveal ...

Functionalised dairy streams: Tailoring protein functionality using sonication and heating.

Ultrasound can be used to modify the functional interactions between casein and whey proteins in dairy systems. This study reports on ongoing developments in understanding the effect of ultrasound and heating on milk proteins in systems with modified casein-whey protein ratios (97:3, 80:20 and 50:50), prepared from milk protein concentrates that were fractionated by microfiltration, based on protein size. Heating of concentrated casein streams (9% w/w) at 80.0 °C for up to 9 min resulted in reduced gel...

Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation.

A possibility to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins use a heating step (> 65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of hydrolysis on the emulsifying properties of whey proteins at conditions without a temperature step for enzyme inactivation. T...

Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration.

Denaturation and consequent aggregation in whey protein solutions is critical to product functionality during processing. Solutions of whey protein isolate (WPI) prepared at 1, 4, 8, and 12% (wt/wt) and pH 6.2, 6.7, or 7.2 were subjected to heat treatment (85°C × 30 s) using a pilot-scale heat exchanger. The effects of heat treatment on whey protein denaturation and aggregation were determined by chromatography, particle size, turbidity, and rheological analyses. The influence of pH and WPI concentration ...

Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparation.

Camel milk proteins contain dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. A camel whey protein concentrate (WPC, 44.7 ± 3.4% (w/w) protein) was prepared and subsequently hydrolysed with trypsin at different temperatures, enzyme to substrate (E:S) ratios and hydrolysis times yielding fifteen hydrolysates (H1-H15). Their DPP-IV half maximal inhibitory concentrations (IC) ranged from 0.55 ± 0.05 to 1.52 ± 0.16 mg L for H8 and H6, respectively. E:S was the only factor having a signifi...

Complexation of whey protein with caffeic acid or (-)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins.

Proteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or (-)‑epigallocatechin‑3‑gallate (EGCG) is investigated as a strategy to attenuate oral sensitization in C3H/HeJ mice against WPI. Treatment with WPI-CA reduced the levels of IgE, IgG1, IgG2a and mMCP-1 in serum of mice measured by ELISA. This might be related to CD4LAPFoxp3 T and IL-17ACD4 T (Th17) cell activation, evidenced by fl...

Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates.

RuBisCO was extracted from sugar beet leaves using soft and food compatible technologies. Proximate composition, solubility, emulsifying, foaming and gelling properties of the protein isolate were determined. All these properties were systematically benchmarked against commercial whey and soy protein isolates used in food applications.

Public ingestion exposure to Ra in Ramsar, Iran.

Ramsar, in the north of Iran by the Caspian Sea, has been known for the highest natural radiation background on Earth due to the local geology and hydrogeology. The residents and visitors use the hot springs that distribute the natural radionuclides especially Ra and its decay products in the areas. Many studies have been undertaken to measure the absorbed dose rate in Ramsar's air, however, no survey has been done to assess public internal exposure from ingestion of natural radionuclides, such as, a broad ...

Production and transepithelial transportation of angiotensin-I-converting enzyme (ACE)-inhibitory peptides from whey protein hydrolyzed by immobilized Lactobacillus helveticus proteinase.

Lactobacillus helveticus LB 10 proteinases immobilized with sodium alginate were used to hydrolyze whey protein to produce angiotensin-I-converting enzyme (ACE)-inhibitory peptides. The generated hydrolysates were tested for ACE-inhibitory activity and for their ability to be transported across Caco-2 cell monolayers. Using a response surface method, we determined that a proteinase concentration of 7.55 mg/mL, sodium alginate concentration of 2.03 g/100 mL, and glutaraldehyde concentration of 0.39% were fou...

Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity.

Dietary fiber is a group of important food polysaccharides, which may improve gastrointestinal function and alter the bioavailability and nutritional value of other food components. The interaction mechanism of psyllium fiber (PSY) and whey protein (WP) and the influence on the characteristics of polysaccharides and protein were investigated. The results of circular dichroism spectra and differential scanning calorimetry analysis showed that PSY could protect WP by increasing its melting temperature. The te...

Carbohydrate restriction: Friend or foe of resistance-based exercise performance?

It is commonly accepted that adequate carbohydrate availability is necessary for optimal endurance performance. However, for strength- and physique-based athletes, sports nutrition research and recommendations have focused on protein ingestion, with far less attention given to carbohydrates. Varying resistance exercise protocols, such as differences in intensity, volume, and intraset rest prescriptions between strength-training and physique-training goals elicit different metabolic responses, which may nece...

Protein binding of rifampicin is not saturated when using high-dose rifampicin.

Higher doses of rifampicin are being investigated as a means to optimize response to this pivotal TB drug. It is unknown whether high-dose rifampicin results in saturation of plasma protein binding and a relative increase in protein-unbound (active) drug concentrations.

No Difference Between Spray Dried Milk and Native Whey Supplementation with Strength Training.

A rapid digestibility and high leucine content are considered important for maximal stimulation of muscle protein synthesis. Consequently, with these properties, native whey may hold greater anabolic potential than milk, when supplemented in combination with strength training. Our aim was to compare the effects of supplementation with milk or native whey, during a 12-week strength training period, on gains in muscle mass and strength in young adults.


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