Naclerio, Fernando ORCID: https://orcid.org/0000-0001-7405-4894, Larumbe-Zabala, Eneko, Ashrafi, Nadia, Seijo Bujia, Marcos ORCID: https://orcid.org/0000-0003-1637-6670, Nielsen, Birthe ORCID: https://orcid.org/0000-0002-0849-4987, Allgrove, Judith and Earnest, Conrad P. (2016) Effects of protein–carbohydrate supplementation on immunity and resistance training outcomes: a double-blind, randomized, controlled clinical trial. European Journal of Applied Physiology, 117 (2). pp. 267-277. ISSN 1439-6319 (Print), 1439-6327 (Online) (doi:10.1007/s00421-016-3520-x)

Preview	PDF (Publisher's PDF - Open Access) 16147 NACLERIO_Effects_of_Protein-Carbohydrate_2016.pdf - Published Version Available under License Creative Commons Attribution. Download (456kB) | Preview
	PDF (Email of Acceptance) 16147 NACLERIO_Acceptance_Email_2016.pdf - Additional Metadata Restricted to Repository staff only Download (99kB) | Request a copy

Abstract

Purpose:
To examine the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on resistance training outcomes, body composition, muscle thickness, blood indices of health and salivary human neutrophil peptides (HNP1-3), as reference of humoral immunity followed an 8-week resistance training program in college athletes.

Methods:
Twenty-seven recreationally physically active males and females (n = 9 per treatment) were randomly assigned to one of the three groups: hydrolyzed beef protein, whey protein, or non-protein isoenergetic carbohydrate. Treatment consisted of ingesting 20 g of supplement, mixed with orange juice, once a day immediately post-workout or before breakfast on non-training days. Measurements were performed pre- and post-intervention on total load (kg) lifted at the first and last workout, body composition (via plethysmography) vastus medialis thickness (mm) (via ultrasonography), and blood indices of health. Salivary HNP1-3 were determined before and after performing the first and last workout.

Results:
Salivary concentration and secretion rates of the HNP1-3 decreased in the beef condition only from pre-first-workout (1.90 ± 0.83 μg/mL; 2.95 ± 2.83 μg/min, respectively) to pre-last-workout (0.92 ± 0.63 μg/mL, p = 0.025, d = 1.03; 0.76 ± 0.74 μg/min, p = 0.049, d = 0.95), and post-last-workout (0.95 ± 0.60 μg/mL, p = 0.032, d = 1.00; 0.59 ± 0.52 μg/min, p = 0.027, d = 1.02). No other significant differences between groups were observed.

Conclusions:
Supplementation with a carbohydrate–protein beverage may support resistance training outcomes in a comparable way as the ingestion of only carbohydrate. Furthermore, the ingestion of 20 g of hydrolyzed beef protein resulted in a decreased level and secretion rates of the HNP1-3 from baseline with no negative effect on blood indices of health.

Item Type:	Article
Additional Information:	"This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made."
Uncontrolled Keywords:	Immune status; Strength performance; Body composition; Muscle thickness; Blood indices of health
Subjects:	R Medicine > RC Internal medicine > RC1200 Sports Medicine
Faculty / School / Research Centre / Research Group:	Faculty of Education, Health & Human Sciences Faculty of Education, Health & Human Sciences > School of Human Sciences (HUM) Faculty of Education, Health & Human Sciences > Institute for Lifecourse Development > Centre for Exercise Activity and Rehabilitation
Last Modified:	22 Nov 2021 11:49
URI:	http://gala.gre.ac.uk/id/eprint/16147

Actions (login required)

View Item

Downloads