Specialized food products for the nutrition of athletes based on whey proteins
https://doi.org/10.47529/2223-2524.2021.4.6
Abstract
It is known that a balanced diet and the intake of specialized foods that combine various types of proteins play a key role in expanding the adaptive potential of athletes and affect the effectiveness of the training process. In recent decades, various biomedical and technological strategies have been implemented in the development of specialized food products, including those for the nutrition of athletes. Proteins of milk and whey occupy an important place among the functional ingredients. Despite the fact that the average per capita consumption of protein in the structure of the diet in the Russian Federation over the past few years has been at a satisfactory level (in 2019 — 80.4 g/day, in 2020 — 81.4 g/day), for athletes with high body weight and extremely high energy consumption (4000 kcal/day and above), these values will be insufficient. In connection with this, special attention should be paid to various protein fractions in the development of SPP at a consumption level of at least 1.2 g/kg of the athlete’s body weight daily to ensure plastic and other functions in the body, physical performance and endurance.
About the Authors
I. V. Kobelkova
Federal Research Center of Nutrition and Biotechnology; Academy of Postgraduate Education of the Federal Scientific and Clinical Center for Specialized Medical Assistance and Medical Technologies of the Federal Medical Biological Agency
Russian Federation
Russian Federation
Irina V. Kobelkova, MD, PhD, Senior Researcher of Sports Anthropology and Nutrition Laboratory; Associate Professor
2/14, Ustyinsky side str., Moscow, 109240
91, Volokolamskoye road, Moscow, 125371
M. M. Korosteleva
Federal Research Center of Nutrition and Biotechnology; Peoples’ Friendship University of Russia
Russian Federation
Russian Federation
Margarita M. Korosteleva, PhD, interim Senior Researcher of Sports Anthropology and Nutrition Laboratory; Associate Professor of Department of Nursing Management
2/14, Ustyinsky side str., Moscow, 109240
6, Miklukho-Maclay str., Moscow, 117198
M. S. Kobelkova
Polyclinic No. 2 of the Administrative Department of the President of the Russian Federation
Russian Federation
Russian Federation
Maria S. Kobelkova, doctor
4 bldg. 1, 2nd Frunze str., Moscow, 119146
References
1. Hernández-Castellano L.E., Nally J.E., Lindahl J., Wanapat M., Alhidary I.A., Fangueiro D., et al. Dairy science and health in the tropics: challenges and opportunities for the next decades. Trop. Anim. Health Prod. 2019;51(5):1009–1017. https://doi.org/10.1007/s11250-019-01866-6
2. Hayes M. Food Proteins and Bioactive Peptides: New and Novel Sources, Characterisation Strategies and Applications. Foods. 2018;7(3):38. https://doi.org/10.3390/foods7030038
3. United Nations. Revision of World Population Prospects 2019 [Internet]. Available at: https://esa.un.org/unpd/wpp/publications/files/keyfindingswpp2015.pdf
4. Federal State Statistics Service. Food consumption in households in 2020 based on the results of a sample survey of household budgets [Internet]. Available at: https://rosstat.gov.ru/storage/mediabank/Potreb_prod_pitan-2020.pdf (In Russ.).
5. Eurasian Economic Commission Unified sanitary and epidemiological and hygienic requirements for products (goods) subject to sanitary and epidemiological surveillance (control) dated May 28, 2010 [Internet]. Available at: http://www.eurasiancommission.org/ru/act/texnreg/depsanmer/sanmeri/Pages/P2_299.aspx (In Russ.).
6. Korosteleva M.M., Agarkova E.Yu. Principles of food fortification with functional ingredients. Molochnaya promyshlennost’ = Dairy industry. 2020;(11):6–8 (In Russ.). https://doi.org/10.31515/1019-8946-2020-11-6-8
7. Kobelkova I.V., Korosteleva M.M. Features of the enrichment of specialized food products with probiotics for the nutrition of athletes. In: Actual directions of scientific research: technology, quality and safety. collection of materials of the II National (All- Russian) conference of scientists in the framework of the III international symposium “Innovations in food biotechnology”. Kemerovo; 2021. p. 108–110 (In Russ.).
8. Mathai J.K., Liu Y., Stein H.H. Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). Br. J. Nutr. 2017;117(4):490–499. https://doi.org/10.1017/S0007114517000125
9. Layman D.K., Lönnerdal B., Fernstrom J.D. Applications for α-lactalbumin in human nutrition. Nutr. Rev. 2018;76(6):444–460. https://doi.org/10.1093/nutrit/nuy004
10. Oikawa S.Y., Macinnis M.J., Tripp T.R. et al. Lactalbumin, Not Collagen, Augments Muscle Protein Synthesis with Aerobic Exercise. Med. Sci. Sports Exerc. 2020;52(6):1394–1403. https://doi.org/10.1249/MSS.0000000000002253
11. Erratum in: Med. Sci. Sports Exerc. 2021;53(1):247.
12. Qin L., Sun F.H., Huang Y., Sheridan S., Sit C.H., Wong S.H. Effect of pre-exercise ingestion of α-lactalbumin on subsequent endurance exercise performance and mood states. Br. J. Nutr. 2019;121(1):22–29. https://doi.org/10.1017/S000711451800274X
13. Sumi K., Ashida K., Nakazato K. Resistance exercise with anti-inflammatory foods attenuates skeletal muscle atrophy induced by chronic inflammation. J. Appl. Physiol (1985). 2020;128(1):197–211. https://doi.org/10.1152/japplphysiol.00585.2019
14. Delgado Y., Morales-Cruz M., Figueroa C. M., Hernández- Román J., Hernández G., Griebenow K. The cytotoxicity of BAMLET complexes is due to oleic acid and independent of the α-lactalbumin component. FEBS Open Bio. 2015;5:397–404. https://doi.org/10.1016/j.fob.2015.04.010
15. Rammer P., Groth-Pedersen L., Kirkegaard T., Daugaard M., Rytter A., Szyniarowski P., et al. BAMLET activates a lysosomal cell death program in cancer cells. Mol. Cancer Ther. 2010;9(1):24–32. https://doi.org/10.1158/1535-7163.MCT-09-0559
16. Gade J., Beck A.M., Bitz C., Christensen B., Klausen T.W., Vinther A., Astrup A. Protein-enriched, milk-based supplement to counteract sarcopenia in acutely ill geriatric patients offered resistance exercise training during and after hospitalisation: study protocol for a randomised, double-blind, multicentre trial. BMJ Open. 2018;8:e019210. https://doi.org/10.1136/bmjopen-2017-019210
17. Naclerio F., Larumbe-Zabala E. Effects of whey protein alone or as part of a multi-ingredient formulation on strength, fat-free mass, or lean body mass in resistance-trained individuals: A meta-analysis. Sports Med. 2016;46(1):125–137. https://doi.org/10.1007/s40279-015-0403-y
18. West D.W.D., Abou Sawan S., Mazzulla M., Williamson E., Moore D.R. Whey Protein Supplementation Enhances Whole Body Protein Metabolism and Performance Recovery after Resistance Exercise: A Double-Blind Crossover Study. Nutrients. 2017;9(7):735. https://doi.org/10.3390/nu9070735
19. Morton R.W., Murphy K.T., McKellar S.R., Schoenfeld B.J., Henselmans M., Helms E., et al. A systematic review, meta-analysis and meta-regression of the effect of protein supplementation on resistance training-induced gains in muscle mass and strength in healthy adults. Br. J. Sports Med. 2018;52(6):376–384. https://doi.org/10.1136/bjsports-2017-097608
20. Jakubczyk A., Karaś M., Rybczyńska-Tkaczyk K., Zielińska E., Zieliński D. Current Trends of Bioactive Peptides- New Sources and Therapeutic Effect. Foods. 2020;9(7):846. https://doi.org/10.3390/foods9070846
21. Lau J.L., Dunn M.K. Therapeutic peptides: Historical perspectives, current development trends, and future directions. Bioorg. Med. Chem. 2018;26(10):2700–2707. https://doi.org/10.1016/j.bmc.2017.06.052
22. Chamata Y., Watson K.A., Jauregi P. Whey-Derived Peptides Interactions with ACE by Molecular Docking as a Potential Predictive Tool of Natural ACE Inhibitors. Int. J. Mol. Sci. 2020;21(3):864. https://doi.org/10.3390/ijms21030864
23. Abd El-Salam M.H., El-Shibiny S. Preparation, properties, and uses of enzymatic milk protein hydrolysates. Crit. Rev. Food Sci. Nutr. 2017;57(6):1119–1132. https://doi.org/10.1080/10408398.2014.899200
24. Carrillo W., Monteiro K.M., Martínez-Maqueda D., Ramos M., Recio I., Ernesto de Carvalho J. Antiulcerative Activity of Milk Proteins Hydrolysates. J. Med. Food. 2018;21(4):408–415. https://doi.org/10.1089/jmf.2017.0087
25. Rebezov M.B. Secondary raw materials of the dairy industry: current state and prospects of use. APK Rossii = Agro-industrial complex of Russia. 2016;75(1):150–155 (In Russ.).
26. Ryazantseva K.A., Korosteleva M.M. The market for functional products enriched with whey ingredients. Molochnaya promyshlennost’ = Dairy industry. 2021;(1):30–33 (In Russ.). https://doi.org/10.31515/1019-8946-2021-01-30-32
27. Volodin D.N., Zolotoreva M.S., Topalov V.K. Whey ingredients: market analysis and production prospects. Molochnaya promyshlennost’ = Dairy industry. 2015;(3):60–62 (In Russ.).
Review
For citations:
Kobelkova I.V., Korosteleva M.M., Kobelkova M.S. Specialized food products for the nutrition of athletes based on whey proteins. Sports medicine: research and practice. 2021;11(4):49-56. (In Russ.) https://doi.org/10.47529/2223-2524.2021.4.6
Views:
704
Email this article 