Effects of egg white protein supplementation on muscle strength and serum free amino acid concentrations.

The aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM), one repetition maximum (1RM) muscle strength and blood biochemistry in female athletes. Thirty healthy female collegiate athletes were recruited for this study and matched by sport type, body fat percentage and 1RM leg curl muscle strength. Participants were randomly divided into two groups: protein group (15.0 g egg white protein; 75 kcal) and carbohydrate group (17.5 g maltodextrin, 78 kcal). Supplements were administered daily at the same time in a double-blind manner prior to training during an 8-week period. Measurements were performed before and after the 8-week regimen. The mean dietary energy intake did not change throughout the study period. FFM and 1RM assessments (i.e., leg curl, leg extension, squat, and bench press) increased in both groups. Furthermore, serum urea and serum citrulline levels after the 8-week regimen increased significantly only in the protein group. Our findings indicated that compared to the carbohydrate supplement, the protein supplement was associated with some changes in protein metabolites but not with changes in body composition or muscle strength.

Fish oil fed prior to ethanol administration prevents acute ethanol-induced fatty liver in mice.

BACKGROUND/AIMS: We examined whether dietary fish oil can prevent acute ethanol (alcohol)-induced fatty liver. METHODS: Mice were fed safflower oil, fish oil, or safflower oil plus a PPAR alpha activator on the day prior to ethanol administration. Oil red O staining, serum analysis, and RT-PCR were used to analyze ethanol-induced fatty liver. RESULTS: In mice fed safflower oil, ethanol increased liver TG 3-fold, with activation of SREBP-1c and ChREBP, which promote de novo lipogenesis, and increases in expression of mRNAs for PPAR gamma and DGATs mRNAs, which promote TG synthesis. When mice were fed fish oil, ethanol-induced fatty liver was reduced by 73%. Fish oil decreased SREBP-1c activity and increased PPAR alpha activity. However, levels of DGAT1, DGAT2, ChREBP, LPK, and PPAR gamma mRNAs were increased in response to ethanol in mice fed fish oil. Prior administration of Wy14643, PPAR alpha activator, did not inhibit ethanol-induced fatty liver, suggesting that PPAR alpha played little role in prevention of ethanol-induced fatty liver by fish oil. CONCLUSIONS: A single dose of ethanol increases the liver TG level via several mechanisms; however, prior ingestion of fish oil effectively prevents ethanol-induced fatty liver, at least in part, by decreasing basal SREBP-1c activity, especially a marked reduction in SCD1.

Blood substrates and hormonal responses to increased egg white protein intake prior to a 12,000 m run in heat.

This study was undertaken to investigate the effects of isoenergetic and increased amounts of egg white protein one hour before a run on the changes in the post-exercise blood biochemistry and the rating of the perceived exertion (RPE). Twenty-four male distance runners were divided into four groups. Venous blood samples were collected at three time points: just before the experiment (Pre), just after a 12,000 m run (Post 0 h) and one hour after the run (Post 1 h). After the first blood sampling, each participant consumed one of the four isoenergetic supplements (86 kcal); 0 g, 5 g, 10 g, or 20 g of egg white protein. The blood glucose, free amino acid, and branched chain amino acid (BCAA) levels in the 0 g, 5 g, and 10 g protein groups were higher at Post 0 h than at Pre. The pre-exercise intake of the 20 g protein group showed the smallest changes in the blood biochemicals. The RPE scores were significantly higher at Post 0 h, and did not vary among the four protein groups. Accordingly, the pre-exercise carbohydrate intakes significantly altered the post-exercise blood biochemisty findings, but the pre-exercise protein intake did not. Furthermore, the changes in the RPE scores in our present study were not explained by changes in the serum free tryptophan or the BCAA levels, and an increased dietary intake of egg white protein might not prevent post-exercise increases in the RPE scores.

Effect of a traditional Chinese herbal medicine, Ren-Shen-Yang-Rong-Tang (Japanese name: Ninjin-Youei-To), on oligodendrocyte precursor cells from aged-rat brain.

Understanding of oligodendrocyte precursor cells and their role in the generation of oligodendrocytes in developing and adult rodents has been considered, particularly much less is known about aged-rodent oligodendrocyte precursor cells and their cell lineage. In this present study, we have developed oligodendrocyte cultures from the 30-month-old rat brain and examined whether oligodendrocyte precursor cells can proliferate in vitro. Adult oligodendrocyte precursor cells (O1(-), O4(+)) and oligodendrocytes (O1(+), O4(+)) are present in the cultures of the 30-month-old rat brain. They are also capable of proliferating and differentiating in the cultures. These capabilities increased four- to fivefold, when the aged rats are treated with Ninjin-Youei-To for 3 months in comparison with those of control aged rats. These results suggest that Ninjin-Youei-To has a potential mitotic effect on oligodendrocyte precursor cells in aged-rat brains and may be expected to have a therapeutic effect on brain aging.

Effect of meals with milk on body iron stores and improvement of dietary habit during weight loss in female rhythmic gymnasts.

This study investigated the effect of different timings of milk intake on body iron stores and improvement in the dietary habit of female collegiate rhythmic gymnasts. Subjects took iron tablets at both breakfast and dinner times during a weight-loss period. In addition, subjects ingested low-fat milk twice a day either at breakfast or dinner (group I; n = 7), or between meals (group II; n = 6) for 3 mo. Blood was collected four times. Red blood cell count, hemoglobin, serum iron, ferritin and erythropoietin concentrations were measured. Subjects completed a dietary survey for three consecutive days before each blood sampling. The mean body fat in both groups I and II was significantly lower after 3 mo than at the start of the study (p < 0.01). Red blood cell count and hemoglobin of group I were significantly higher as compared to those of group II (p < 0.05). Serum iron concentrations and transferrin saturation values remained unchanged in both groups. Serum ferritin concentrations in group I were significantly higher 3 mo after the start of the study, but this was not observed in group II. Energy and carbohydrate intake in group II, but not in group I, were significantly lower after 3 mo as compared to those after 1 and 2 mo as a result of missing meals. In conclusion, iron-supplemented meals via milk ingestion did not decrease body iron stores and maintained higher body iron stores compared to a diet that included milk intake between meals. Further, milk intake with meals is related to keeping regular meal times and frequency.