Search results

1 – 2 of 2
To view the access options for this content please click here
Article
Publication date: 11 November 2019

Milena Casagranda, Priscila Berti Zanella, Alexandra Ferreira Vieira and Rodrigo Cauduro Oliveira Macedo

The purpose of the study was to evaluate the acute effect of milk proteins supplementation, compared to another nitrogen compound on muscle protein synthesis.

Abstract

Purpose

The purpose of the study was to evaluate the acute effect of milk proteins supplementation, compared to another nitrogen compound on muscle protein synthesis.

Design/methodology/approach

The search was conducted on MEDLINE® (via PUBMED®), Cochrane and Embase databases, using the terms “whey proteins,” “caseins,” “milk proteins,” “protein biosynthesis,” “human” and its related entry terms. The selected outcome was fractional synthetic rate (FSR) before (0) and 3 h after consumption of milk proteins, compared to supplementation with other protein sources or isolated amino acids.

Findings

The results were expressed as mean difference (MD) of absolute values between treatments with confidence interval (CI) of 95 per cent. Of the 1,913 identified studies, 4 were included, with a total of 74 participants. Milk proteins generated a greater FSR (MD 0.03 per cent/h, CI 95 per cent 0.02-0.04; p <0.00001), compared to control group. Acute consumption of milk proteins promotes higher increase in FSR than other protein sources or isolated amino acids.

Originality/value

This paper is a systematic review of the effects of milk proteins supplementation, which is considered an important subject because of its large consumption among athletes and physical exercise practitioners.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 12 March 2018

Bruna Luísa Radavelli, Priscila Berti Zanella, Amanda Souza Silva and Valesca Dall’Alba

The purpose of this paper is to verify the possible associations between dietary components and the intestinal microbiota in clinical parameters of inflammatory bowel disease.

Abstract

Purpose

The purpose of this paper is to verify the possible associations between dietary components and the intestinal microbiota in clinical parameters of inflammatory bowel disease.

Design/methodology/approach

In this review, a search in PubMed and Bireme databases was performed. The authors included randomized clinical trials published between 2005 and 2017, only in adult humans with Crohn’s disease or ulcerative colitis.

Findings

Six articles were included by the end of the search. The most widely used intervention was the use of prebiotics, including fructooligosaccharides or fructooligosaccharides with inulin, followed by probiotics. The main findings regarding the microbiota were the increase in the total amount of bacteria and variability (phyla). Clinically, there was improvement in inflammation seen in parameters such as C-reactive protein, interleukins and tumor necrosis factor alpha.

Originality/value

Dietary interventions, especially from symbiotics, can modulate the microbiota, mainly in relation to time, when compared pre- and post-supplementation, and this positively interferes with clinical parameters of inflammatory bowel diseases. However, the studies were quite heterogeneous in population, methodology, intervention, mycobiota analysis and inflammatory markers.

Details

Nutrition & Food Science, vol. 48 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 2 of 2