Chronic Effect of Light Resistance Exercise after Ingestion of a High-Protein Snack on Increase of Skeletal Muscle Mass and Strength in Young Adults

Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n = 36, 198 ± 1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5 ± 0.4, 96.5 ± 0.1, and 96.5 ± 0.7, resp.). The EW group values were significantly higher than the whey group values (90.5 ± 1.0). These results show that EW serve as a good source of protein, irrespective of heating.

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“…In fact, a combination of exercise and EW protein increases muscle mass and muscular strength [22]. Our present study measured the NPU in rats.…”

Section: Discussionmentioning

confidence: 94%

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Matsuoka¹,

Takahashi²,

Kimura³

et al. 2017

The Scientific World Journal

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“…Our results suggest that light aerobic exercise (stretching and walking) and resistance exercises (dumbbell exercises) can affect the 1‐year maintenance of weight loss. Light resistance exercises (eg, low‐speed muscle contractions and extensions during dumbbell exercises) are effective in increasing blood flow and promoting protein and amino acid synthesis . The combination of aerobic and resistance exercises may lead to improved metabolic rates, thereby increasing lipid oxidation and reducing body and fat mass .…”

Section: Discussionmentioning

confidence: 99%

One-year weight loss maintenance outcomes following a worksite-based weight reduction program among Japanese men with cardiovascular risk factors

Tsukinoki

Okamura

Okuda

et al. 2019

Journal of Occupational Health

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Objectives Worksite‐based programs present a simple and effective approach to facilitate weight reduction in employees. Despite the importance of 1‐year weight loss maintenance, studies have generally focused on the short‐term effects of weight reduction programs. In addition, little is known about the long‐term weight maintenance outcomes in Asian populations. We examined the long‐term maintenance effects of a worksite‐based weight reduction program among Japanese men with cardiovascular risk factors. Methods The study sample comprised 58 overweight men with cardiovascular risk factors who had voluntarily participated in a randomized crossover trial involving a 3‐month weight reduction program. Participants were followed up for 1 year after the trial concluded, and both groups were merged for the analysis. We compared the changes in body weight before the post‐trial follow‐up and after 12 months to examine the long‐term maintenance effects of the program. Changes in other cardiovascular risk factors (eg, waist circumference, blood pressure, lipid measures, and diabetes‐related measures) were also examined. Results Both groups of study participants achieved weight loss during the weight reduction program. Total 53 participants (91.4%) completed the 12‐month post‐trial follow‐up. There were no significant changes in mean body weight (mean: −0.11, 95% confidence interval: −0.7‐0.49 kg) and other cardiovascular risk factors between the beginning and end of the follow‐up period. Conclusions This study showed that the worksite‐based weight reduction program not only enabled short‐term weight loss, but that the participants were able to successfully maintain their weight for 1 year after the program without any supplementary interventions.

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“…And we think this is a subject for further studies. Egg white is a quality source of protein, and muscle enlargement has been reported to occur when it is ingested in addition to exercise (Kato et al., 2011). A muscle‐enlarging effect may also be expected for EWH, although we could not address this issue in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…Egg white proteins (EWP) are reported to decrease cholesterol (Matsuoka, Usuda, Masuda, Kunou, & Utsunomiya, 2017; Matsuoka et al., 2008; Matsuoka et al., 2014), improve visceral fat obesity (Matsuoka et al., 2017; Matsuoka, Shirouchi et al., 2017) facilitate iron absorption (Kobayashi, Kido, & Nakabou, 2007) and, when combined with exercise, increase muscle (Kato, Sawada, Numao, & Suzuki, 2011). Egg white hydrolyzed to peptides by digestive enzymes is expected to be absorbed more quickly and have novel physiological functions.…”

Section: Introductionmentioning

confidence: 99%

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Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

Matsuoka¹,

Kimura²,

Uno³

et al. 2018

Food Science & Nutrition

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We studied the effect of egg white hydrolysate (EWH) on swimming endurance in mice. 7‐week‐old male ddY mice (28–30 g) were divided into three groups and fed an AIN‐93G diet supplemented with casein (n = 8), EWH (n = 7), or egg white protein (EWP, n = 8) for 14 days. From day 11, the mice underwent a swimming test daily with a weight load equivalent to 10% of their body weight, and the lengths of time they swam were recorded. Blood was sampled for testing on the last day of the study. We observed that increases in the swimming duration through day 14 were significantly greater in the EWH group than in the casein group (p = 0.049). As a factor underlying this, the hexanoyl‐lysine level in blood was confirmed to be decreased in the former group (p = 0.013). These findings indicate that consumption of EWH extended the swimming duration and suggest the mechanistic involvement of an antifatigue effect mediated by its antioxidant activity.

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Chronic Effect of Light Resistance Exercise after Ingestion of a High-Protein Snack on Increase of Skeletal Muscle Mass and Strength in Young Adults

Cited by 11 publications

References 27 publications

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

One-year weight loss maintenance outcomes following a worksite-based weight reduction program among Japanese men with cardiovascular risk factors

Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

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