Effect of milk protein concentrate supplementation on body composition and biochemical markers during a resistance training program

SANTOS, Givanildo de Oliveira; COSTA E SILVA, Gabriel; SOUZA, Raquel Borges de; MEDEIROS, Jéssica Silva; BRITO, Igor Souza de; CARDOSO NETO, Sebastião Pereira; LEÃO, Paulo Victor Toledo; NICOLAU, Edmar Soares; CAPPATO, Leandro Pereira; FAVARETO, Rogério; SILVA, Marco Antônio Pereira da

doi:10.1590/fst.67222

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.67222 copy

Effect of milk protein concentrate supplementation on body composition and biochemical markers during a resistance training program

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to formulate a milk protein concentrate (MPC) and evaluate the effect of this MPC supplementation on body composition, lipid profile, and product acceptability in resistance training (RT) practitioners. The physical, chemical and sensory properties were then analyzed. To evaluate the effect of the MPC supplementation on resistance training practitioners, 30 males were divided into two groups: a control group and an intervention group. Then the participants in the intervention group were supplemented with 500 mL of the MPC (250 mL pre-RT and 250 mL post-RT). Body composition (weight, height, and skinfolds) and biochemical markers (cholesterol and triglycerides) were measured at baseline and at 30, 60, and 90 days after treatment. Body composition results showed that the MPC supplementation during a RT program significantly (p < 0.05) reduced body fat percentage and fat mass, and increased lean mass in RT practitioners. Characterization of the MPC revealed low fat (3.32 ± 0.08%) and carbohydrates (4.58 ± 0.59%), and high protein (18.51 ± 0.51%) concentrations. Additionally, the product showed satisfactory acceptability index (> 71%). Thus, the MPC supplementation contributed to reduction of fat percentage, fat mass, and increase of lean mass in RT practitioners, without lipid profile alterations.

Keywords:
strength training; dairy products; supplements; nutrition; anthropometry

Variables	CG (n = 15)
Variables	Baseline Mean ± SD	30 days after Mean ± SD	60 days after Mean ± SD	90 days after Mean ± SD	p-value
Body weigth (kg)	75.0 ± 16.9 ^a	74.9 ± 16.1 ^a	75.1 ± 15.8 ^a	75.2 ± 15.3 ^a	0.90
BMI (kg/m²)	24.2 ± 4.3 ^a	24.2 ± 4.1 ^a	24.3 ± 3.9 ^a	24.3 ± 3.8 ^a	1.00
Fat %	18.9 ± 7.7 ^a	18.6 ± 7.7 ^a	17.3 ± 7.7 ^b	16.6 ± 7.2 ^c	< 0.05
Lean mass (kg)	59.7 ± 8.6 ^c	60.0 ± 8.3 ^c	61.2 ± 8.4 ^b	62.0 ± 8.5 ^a	< 0.05
Fat mass (kg)	15.3 ± 9.3 ^b	14.9 ± 9.0 ^b	14.0 ± 8.8 ^a	13.3 ± 8.1 ^a	< 0.05
Total cholesterol (mg/dl)	175.8 ± 40.5 ^a	NM	NM	167.9 ± 33.7 ^a	0.10
Triglycerides (mg/dl)	78.1 ± 19.2 ^a	NM	NM	77.7 ± 19.3 ^a	0.11
HDL (mg/dl)	45.9 ± 8.4 ^a	NM	NM	45.4 ± 7.8 ^a	0.90
Variables	IG (n = 15)
Variables	Baseline Mean ± SD	30 days after Mean ± SD	60 days after Mean ± SD	90 days after Mean ± SD	p-value
Body weigth (kg)	78.7 ± 13.4 ^a	79.3 ± 12.3 ^a	80.1 ± 11.4 ^a	80.7 ± 11.1 ^a	> 0.09
BMI (kg/m²)	26.5 ± 4.6 ^a	26.8 ± 4.3 ^a	27.0 ± 3.9 ^a	27.1 ± 3.8 ^a	> 0.10
Fat %	22.9 ± 5.9 ^a	20.7 ± 6.3 ^b	18.7 ± 6.5 ^c	16.8 ± 6.1 ^d	< 0.05
Lean mass (kg)	60.3 ± 7.3 ^d	62.4 ± 7.1 ^c	64.7 ± 6.8 ^b	66.7 ± 6.5 ^a	< 0.05
Fat mass (kg)	18.6 ± 7.6 ^a	17.2 ± 7.4 ^ab	15.5 ± 7.4 ^bc	14.0 ± 7.0 ^c	< 0.05
Total cholesterol (mg/dl)	160.7 ± 28.7 ^a	NM	NM	156.0 ± 29.7 ^a	1.03
Triglycerides (mg/dl)	78.1 ± 30.4 ^a	NM	NM	79.1 ± 25.3 ^a	1.00
HDL (mg/dl)	46.4 ± 8.6 ^a	NM	NM	48.6 ± 8.1 ^a	0.90

Variables	Milk		CV (%)
Variables	Whole	Skimmed	CV (%)
Fat (%)	3.26 ± 0.31 ^a	0.31 ± 0.13 ^b	13.11
Protein (%)	3.17 ± 0.12 ^a	3.19 ± 0.16 ^a	4.53
Casein (%)	2.43 ± 0.13 ^b	2.51 ± 0.17 ^a	6.08
Lactose (%)	4.40 ± 0.08 ^b	4.55 ± 0.06 ^a	1.66
TDE (%)	11.70 ± 0.39 ^a	8.98 ± 0.24 ^b	3.13
DDE (%)	8.45 ± 0.21 ^b	8.66 ± 0.22 ^a	2.57
SCC (SC/mL)	200583 ± 69100 ^a	59167 ± 17875 ^b	38.86
Log of SCC	5.28 ± 0.13 ^a	4.74 ± 0.17 ^b	3.03
TBC (CFU/mL)	7375 ± 5026 ^a	8167 ± 2319 ^a	50.37
Log of TBC	3.78 ± 0.28 ^b	3.89 ± 0.15 ^a	5.87

Variables	Products
Variables	Natural whole milk yogurt	Skimmed milk ricota	MPC
Fat (%)	3.13 ± 0.28 ^a	2.90 ± 0.07 ^b	3.32 ± 0.08 ^a
Protein (%)	3.08 ± 0.04 ^c	23.33 ± 0.42 ^a	18.51 ± 0.51 ^b
Carbohydrate (%)	12.42 ± 0.69 ^a	0.98 ± 0.81 ^c	4.58 ± 0.59 ^b
Ashes (%)	0.99 ± 0.02 ^c	2.17 ± 0.04 ^a	1.86 ± 0.04 ^b
DM (%)	19.62 ± 0.79 ^c	29.40 ± 0.64 ^a	26.41 ± 0.46 ^b
Water content (%)	80.38 ± 0.79 ^a	70.59 ± 0.64 ^c	73.59 ± 0.46 ^b
Caloric Value (kcal)	90.21 ± 3.99 ^b	123.53 ± 2.55 ^a	122.26 ± 1.85 ^a
Ph	4.12 ± 0.05 ^c	5.32 ± 0.05 ^a	5.22 ± 0.05 ^b

Atributes	Groups				CV(%)
Atributes	CG (n = 15)	AI (%)	IG (n = 15)	AI (%)*	CV(%)
Appearence	6.40 ± 0.91 ^a	75.00	6.66 ± 0.62 ^a	75.00	11.90
Color	6.47 ± 0.52 ^a	85.71	6.53 ± 0.52 ^a	75.00	7.94
Taste	6.20 ± 0.68 ^b	85.71	6.66 ± 0.59 ^a	87.50	9.16
Aroma	6.80 ± 0.68 ^a	87.50	6.93 ± 0.59 ^a	87.50	9.27
Texture	6.13 ± 0.74 ^a	71.43	6.20 ± 0.88 ^a	87.50	12.31
Global evalution	6.46 ± 0.64 ^b	85.00	7.26 ± 0.46 ^a	87.50	10.54
Purchase intention	3.66 ± 0.41^b	N/A	4.33 ± 0.37 ^a	NM	13.91

Variables	CG (n = 15) Mean ± SD	IG (n = 15) Mean ± SD	p-value
Delta Body weigth	0.22 ± 1.89	2.08 ± 3.14	0.06
Delta BMI	0.11 ± 0.63	0.53 ± 1.22	0.25
Delta Fat %	-2.30 ± 1.16	-6.08 ± 1.57	< 0.01*
Delta Lean mass	2.12 ± 1.30	6.40 ± 2.18	< 0.01*
Delta Fat mass	-1.91 ± 1.40	-4.57 ± 1.45	< 0.01*

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[1] *Corresponding author: leandrocappato@ifgoiano.edu.br