Sprint Resisted and Assisted Priming for Peak Performance.

ABSTRACT: Krzysztof, K, Aleksander, M, Adam, Z, and Krzysztofik, M. Sprint resisted and assisted priming for peak performance. J Strength Cond Res 37(12): 2354-2361, 2023-This study aimed to investigate resisted and assisted sprint, or a combination of both, as a conditioning activity (CA) on creatine kinase activity, biceps femoris stiffness, postactivation performance enhancement (PAPE), and priming in a sprint. Ten female sprinters (age: 20.1 ± 2.3 years, body mass: 56.4 ± 4.2 kg, body height: 171 ± 5 cm, training experience: 5.6 ± 2 years) participated. Before the warm-up, blood samples were drawn to determine creatine kinase at baseline. After the warm-up, biceps femoris stiffness was determined, and consequently, 50-m sprint time (with 0- to 20-m and 20- to50-m split time evaluation) was assessed 5 minutes before (pre-CA) and in the seventh minute after the completion of each CA (4 sets of 40 m either: 10% body mass resisted [RST]; 105% maximum velocity assisted [AST] sprint; or 2 sets of each sprint as the CA [COMB]), as well as after 48 hours of recovery. Furthermore, another blood sample was taken 48 hours later, before the warm-up, to assess changes in creatine kinase activity. A significantly higher 20-m sprint time at post-CA ( p = 0.006; ES = 0.4) and post-48 ( p = 0.011; ES = 0.59) compared with pre-CA in the RST condition was found, whereas a significantly lower sprint time was reported in post-48 compared with post-CA ( p = 0.019; ES = 0.44) in the COMB condition. However, a significantly lower 30-m flying sprint time at post-CA ( p < 0.001; ES = 0.28) and at post-48 ( p = 0.014; ES = 0.22) compared with pre-CA in the RST condition was revealed. Moreover, a significantly lower 30-m flying sprint time at post-48 compared with the pre-CA ( p = 0.007; ES = 0.7 and p = 0.003; ES = 0.77) and with the post-CA ( p = 0.019; ES = 0.61 and p = 0.009; ES = 0.68) in the AST condition and COMB was reported. Furthermore, a significantly lower 50-m sprint time at post-48 compared with pre-CA ( p = 0.015; ES = 0.51 and p = 0.011; ES = 0.64) and with post-CA ( p = 0.005; ES = 0.46 and p = 0.001; ES = 0.55) in the AST and COMB condition were found. The creatine kinase activity at post-48 during AST was significantly lower than during RST ( p = 0.028; ES = 0.73) and COMB ( p = 0.028; ES = 1.48). No significant changes were found for biceps femoris stiffness ( p = 0.085; η 2 = 0.199). The COMB and AST contributed to the improvement of the 50-m sprint time 48 hours after activation, which may be a good precompetition approach. However, during training sessions aiming to induce an acute PAPE effect and improve the 30-m flying sprint time, the best solution might be to use low-volume-resisted sprints.

Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk.

BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk. METHODS: Sheep’s milk was pasteurized (85°C, 30 min), cooled down, enriched with 1% of freeze-dried wild garlic powder, inoculated with a Commercial VITAL kefir culture and fermented for 16 hours (26°C). The influence of wild garlic on acidity (pH, °SH), syneresis (%), texture (TPA test), colour (L*a*b*) and the sensory profile of kefirs was conducted. RESULTS: Wild garlic could be used as a taste and flavour modifier in the production of kefir from sheep’s milk. The addition of 1% of freeze-dried wild garlic slowed down the fermentation of kefir, changed colour and reduced syneresis. CONCLUSIONS: Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep’s milk.