trumeta Bone Broth Protein
clinical studies on the following ingredients:
Bone Broth Protein
Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis
Abstract
Background and Objectives: Nutritional deficiencies are one of the main triggers for the development of gastrointestinal diseases, such as ulcerative colitis (UC). Therefore, the objective of the present work consisted of determining the nutrients present in the bone broth (BB) and evaluating their anti-inflammatory properties in a murine model of UC, induced by intrarectal administration of 2, 4, 6-trinitrobenzene sulfonic acid (TNBS), and acetic acid (AcOH). The BB was prepared from the femur of bovine cattle and cooked in distilled water for 8 h at 100 ± 2 °C. Materials and Methods: The BB was administered ad libitum to BALB/c mice for 10 days before the induction of UC. Colon samples were collected for histological analysis and determination of cytokine expression levels by qPCR. Results: It was found that amino acids (AA) are the main nutritional contribution of BB, 54.56% of these correspond to essential AA.
The prophylactic administration of BB in the murine model of UC reduced histological damage, decreased the expression of IL-1β (61.12%), IL-6 (94.70%), and TNF-α (68.88%), and increased the expression of INF-γ (177.06%), IL-4 (541.36%), and IL-10 (531.97%).
Conclusions: This study shows that BB has anti-inflammatory properties, and its consumption can decrease the symptoms of UC.
Source: Mar-Solís, L. M. et al. Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis. Medicina (Kaunas) 57, 1138 (2021).
The daily value of micronutrients in newly produced beef and horse-concentrated bone broths
Abstract
Beef and horse marrow bones were used to produce the concentrated bone broth and the possibility to make a bone broth only with salt was assessed. Protein and mineral contents in horse broth were higher (p＜0.02; 1.92 and 2.3%, respectively) than in beef broth. Concentrions of calcium, magnesium and iron in beef bone broth (85.3, 46.7 and 23.3 mg/100g) were higher (p＜0.05) than in horse broth (66.6, 10.0, and 12.3 respectively). Beef bone broth had more (p≤0.05) essential amino acids than in horse broth.
The daily value of total essential amino acids of 100g concentrated beef and horse bone broths were 38 and 27.4% respectively. While daily value of calcium 6.7-8.5%, magnesium 4.5-21.2% and iron was 6.8-12.9% respectively.
Results showed that bone broth possess many health beneficial properties, such as being a good source of minerals and essential amino acids.
Source: N, C. & D, D. The daily value of micronutrients in newly produced beef and horse concentrated bone broths. Mong. J. Agric. Sci. 23, 30–34 (2018).
Health Benefits of Dietary Protein throughout the Life Cycle. The Health Benefits of Foods - Current Knowledge and Further Development
Abstract
Dietary protein intake and the associated health benefits continue to be a subject of great debate. The quantity of protein consumed, the quality or source of protein consumed, and the timing of protein intake throughout the day all play a role in determining the health benefits of dietary protein. Research suggests that intake of dietary protein above the dietary recommendations has health benefits throughout the lifecycle.
This book chapter describes the dietary recommendations for protein intake throughout pregnancy, childhood, and adulthood and the associated health benefits with protein intake above the dietary guidelines at each stage of life.
Source: Baum, J. I. et al. Health Benefits of Dietary Protein throughout the Life Cycle. The Health Benefits of Foods - Current Knowledge and Further Development (IntechOpen, 2020). doi:10.5772/intechopen.91404.
The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review
Abstract
Plant-sourced proteins offer environmental and health benefits, and research increasingly includes them in study formulas. However, plant-based proteins have less of an anabolic effect than animal proteins due to their lower digestibility, lower essential amino acid content (especially leucine), and deficiency in other essential amino acids, such as sulfur amino acids or lysine. Thus, plant amino acids are directed toward oxidation rather than used for muscle protein synthesis. In this review, we evaluate the ability of plant- versus animal-based proteins to help maintain skeletal muscle mass in healthy and especially older people and examine different nutritional strategies for improving the anabolic properties of plant-based proteins.
Among these strategies, increasing protein intake has led to a positive acute postprandial muscle protein synthesis response and even positive long-term improvement in lean mass. Increasing the quality of protein intake by improving amino acid composition could also compensate for the lower anabolic potential of plant-based proteins. We evaluated and discussed four nutritional strategies for improving the amino acid composition of plant-based proteins: fortifying plant-based proteins with specific essential amino acids, selective breeding, blending several plant protein sources, and blending plant with animal-based protein sources.
These nutritional approaches need to be profoundly examined in older individuals in order to optimize protein intake for this population who require a high-quality food protein intake to mitigate age-related muscle loss.
Source: Berrazaga, I., Micard, V., Gueugneau, M. & Walrand, S. The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review. Nutrients 11, 1825 (2019).
The Link Between Dietary Protein Intake, Skeletal Muscle Function and Health in Older Adults
Abstract
Skeletal muscle mass and function are progressively lost with age, a condition referred to as sarcopenia. By the age of 60, many older adults begin to be affected by muscle loss. There is a link between decreased muscle mass and strength and adverse health outcomes such as obesity, diabetes and cardiovascular disease. Data suggest that increasing dietary protein intake at meals may counterbalance muscle loss in older individuals due to the increased availability of amino acids, which stimulate muscle protein synthesis by activating the mammalian target of rapamycin (mTORC1). Increased muscle protein synthesis can lead to increased muscle mass, strength and function over time.
This review aims to address the current recommended dietary allowance (RDA) for protein and whether or not this value meets the needs for older adults based upon current scientific evidence. The current RDA for protein is 0.8 g/kg body weight/day. However, literature suggests that consuming protein in amounts greater than the RDA can improve muscle mass, strength and function in older adults.
Source: Baum, J. I. & Wolfe, R. R. The Link between Dietary Protein Intake, Skeletal Muscle Function and Health in Older Adults. Healthcare (Basel) 3, 529–543 (2015).
Improvement of activity-related knee joint discomfort following supplementation of specific collagen peptides
Abstract
The aim of the study was to evaluate the use of specific collagen peptides in reducing pain in athletes with functional knee problems during sport. Athletic subjects (n = 139) with functional knee pain ingested 5 g of bioactive collagen peptides (BCP) or a placebo per day for 12 weeks.
The primary outcome of the study was a change in pain intensity during activity, which was evaluated by the participants and the attending physicians using a visual analogue scale (VAS). As secondary endpoints, pain intensity under resting conditions, the range of motion of the knee joint, and the use of additional therapeutic options were assessed. The results revealed a statistically significant improvement in activity-related pain intensity in the verum group compared with placebo. (ΔVASBCP = 19.5 ± 2.4; ΔVASPlacebo = 13.9 ± 2.1; p = 0.046). The results were confirmed by the physician's assessment. (ΔVASBCP = 16.7 ± 1.8; ΔVASPlacebo = 12.2 ± 1.8; p = 0.021). Pain under resting conditions was also improved, but no significance compared with placebo was detected (ΔVASBCP = 10.2 ± 18.4; ΔVASPlacebo = 7.4 ± 15.2; p = 0.209). Due to the high joint mobility at baseline, no significant changes of this parameter could be detected. The use of additional treatment options was significantly reduced after BCP intake.
The study demonstrated that the supplementation of specific collagen peptides in young adults with functional knee problems led to a statistically significant improvement of activity-related joint pain.
Source: Zdzieblik, D., Oesser, S., Gollhofer, A. & König, D. Improvement of activity-related knee joint discomfort following supplementation of specific collagen peptides. Appl Physiol Nutr Metab 42, 588–595 (2017).
Oral Intake of Low-Molecular-Weight Collagen Peptide Improves Hydration, Elasticity, and Wrinkling in Human Skin: A Randomized, Double-Blind, Placebo-Controlled Study
Abstract
Collagen-peptide supplementation could be an effective remedy to improve hydration, elasticity, and wrinkling in human skin. The aim of this study was to conduct a double-blind, randomized, placebo-controlled trial to clinically evaluate the effect on human skin hydration, wrinkling, and elasticity of Low-molecular-weight Collagen peptide (LMWCP) with a tripetide (Gly-X-Y) content >15% including 3% Gly-Pro-Hyp. Individuals (n = 64) were randomly assigned to receive either placebo or 1000 mg of LMWCP once daily for 12 weeks. Parameters of skin hydration, wrinkling, and elasticity were assessed at baseline and after 6 weeks and 12 weeks. Compared with the placebo group, skin-hydration values were significantly higher in the LMWCP group after 6 weeks and 12 weeks. After 12 weeks in the LMWCP group, visual assessment score and three parameters of skin wrinkling were significantly improved compared with the placebo group.
In case of skin elasticity, one parameter out of three was significantly improved in the LMWCP group from the baseline after 12 weeks, while, compared with the placebo group, two parameters out of three in the LMWCP group were higher with significance after 12 weeks. In terms of the safety of LMWCP, none of the subjects presented adverse symptoms related to the test material during the study period.
These results suggest that LMWCP can be used as a health functional food ingredient to improve human skin hydration, elasticity, and wrinkling.
Source: Kim, D.-U., Chung, H.-C., Choi, J., Sakai, Y. & Lee, B.-Y. Oral Intake of Low-Molecular-Weight Collagen Peptide Improves Hydration, Elasticity, and Wrinkling in Human Skin: A Randomized, Double-Blind, Placebo-Controlled Study. Nutrients 10, 826 (2018).
Effects of a commercially available branched-chain amino acid-alanine-carbohydrate-based sports supplement on perceived exertion and performance in high-intensity endurance cycling tests
Abstract
Background: Sports nutritional supplements containing branched-chain amino acids (BCAA) have been widely reported to improve psychological and biological aspects connected to central fatigue and performance in endurance exercise, although the topic is still open to debate. The aim of the present study was to determine whether the intake of a commercially available BCAA-based supplement, taken according to the manufacturer's recommendations, could affect the rating of perceived exertion (RPE) and performance indexes at the beginning (1d) and end of a 9-week (9w) scheduled high intensity interval training program, with an experimental approach integrating the determination of psychometric, performance, metabolic and blood biochemical parameters.
Methods: This was a randomized double-blind placebo-controlled study. Thirty-two untrained, healthy young adults (20 males and 12 female) were enrolled. A high-intensity endurance cycling (HIEC) test was used to induce fatigue in the participants: HIEC consisted in ten 90 s sprints interspersed by ten 3 min recovery phases and followed by a final step time to exhaustion was used. In parallel with RPE, haematological values (creatine kinase, alanine, BCAA, tryptophan, ammonia and glucose levels), and performance indexes (maximal oxygen consumption - VO2max, power associated with lactate thresholds - WLT1, WLT2 and time to exhaustion - TTE) were assessed. All subject took the supplement (13.2 g of carbohydrates; 3.2 g of BCAA and 1.6 g of L-alanine per dose) or placebo before each test and training session. Dietary habits and training load were monitored during the entire training period.
Results: The administration of the supplement (SU) at 1d reduced RPE by 9% during the recovery phase, as compared to the placebo (PL); at 9w the RPE scores were reduced by 13 and 21% during the sprint and recovery phase, respectively; at 9w, prolonged supplement intake also improved TTE and TRIMP. SU intake invariably promoted a rapid increase (within 1 h) of BCAA serum blood levels and prevented the post-HIEC tryptophan: BCAA ratio increase found in the PL group, at both 1d and 9w. There was no difference in dietary habits between groups and those habits did not change over time; no difference in glycemia was found between SU and PL. VO2max, WLT1 and WLT2 values improved over time, but were unaffected by supplement intake.
Conclusions: On the whole, these results suggest that i) the intake of the BCAA-based commercially available supplement used in this study reduces RPE as a likely consequence of an improvement in the serum tryptophan: BCAA ratio; ii) over time, reduced RPE allows subjects to sustain higher workloads, leading to increased TRIMP and TTE.
Source: Gervasi, M. et al. Effects of a commercially available branched-chain amino acid-alanine-carbohydrate-based sports supplement on perceived exertion and performance in high intensity endurance cycling tests. J Int Soc Sports Nutr 17, 6 (2020).
Glycine ingestion improves subjective sleep quality in human volunteers, correlating with polysomnographic changes
Abstract
In human volunteers who have been continuously experiencing unsatisfactory sleep, effects of glycine ingestion (3g) before bedtime on subjective sleep quality were investigated, and changes in polysomnography (PSG) during sleep were analyzed. Effects on daytime sleepiness and daytime cognitive function were also evaluated. Glycine improved subjective sleep quality and sleep efficacy (sleep time/in-bed time), and shortened PSG latency both to sleep onset and to slow wave sleep without changes in the sleep architecture. Glycine lessened daytime sleepiness and improved performance of memory recognition tasks.
Thus, a bolus ingestion of glycine before bedtime seems to produce subjective and objective improvement of the sleep quality in a different way than traditional hypnotic drugs such as benzodiazepines.
Source: Yamadera, W. et al. Glycine ingestion improves subjective sleep quality in human volunteers, correlating with polysomnographic changes. Sleep Biol. Rhythms 5, 126–131 (2007).
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
Abstract
Background: As minerals have diverse functionalities and potentials in the body's metabolism and homeostasis, deficiency of these bioactive constituents can result in an abundant incidence of common disorders and disease symptoms. Maintenance knowledge of the mineral content in terms of safe food fortification and processing techniques can significantly increase their absorption and bioavailability rate.
Scope and Approach: This overview mainly discusses current investigations about the identification of high-available sources and remarkable functions of mineral elements, quantification methods for the bioavailability assessment, and influence of different processing practices and usual fortification strategies on mineral content and quality of staple food products.
Key findings and conclusions: The most dominant minerals to fortify various food preparations are iron, calcium, zinc and iodine. Utilization of isotopic approaches can sensitively determine the bioavailability values of food minerals. Modern processing techniques (e.g., high pressure and sonication) compared with the conventional processes have lower negative impacts on the content of micro- and macro-minerals. Accumulation of mineral elements in the edible tissues of crops using agrobiotechnological techniques (e.g., gene overexpression and activation control) and their direct fortification into formulation of processed foods along with nanoencapsulation could enhance the concentration and bioaccessibility of these bioactive ingredients.
Source: Gharibzahedi, S. M. T. & Jafari, S. M. The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation. Trends in Food Science & Technology 62, 119–132 (2017).
References:
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618064
- https://mongoliajol.info/index.php/MJAS/article/view/1018#:~:text=The%20daily%20value%20of%20total,was%206.8%2D12.9%25%20respectively.
- https://www.intechopen.com/chapters/71378
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723444/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4939566/
- https://pubmed.ncbi.nlm.nih.gov/28177710/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6073484/
- https://pubmed.ncbi.nlm.nih.gov/31959202/
- https://onlinelibrary.wiley.com/doi/full/10.1111/j.1479-8425.2007.00262.x