Oral Branched-Chain Amino Acids Supplementation in Athletes: A Systematic Review

Martinho, Diogo V.; Nobari, Hadi; Faria, Ana Cristina de; Field, Adam; Duarte, Daniel; Sarmento, Hugo

doi:10.3390/nu14194002

Cited by 16 publications

(14 citation statements)

References 43 publications

(131 reference statements)

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Section: Resultsmentioning

confidence: 99%

“…As a result, these products have gained popularity in the range of dietary supplements available for athletes. WPI also contains significant amounts of threonine, and among the non-essential amino acids, glutamine and aspartic acid are the most abundant [18]. WBPI also contains a range of nutritionally important amino acids, and like whey protein it has a significant amount of essential BCAAs.…”

Section: Analysis Of Wbpi and Wpimentioning

confidence: 99%

See 1 more Smart Citation

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Pořízka,

Slavíková,

Bidmonová

et al. 2023

Foods

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This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Wbpi and Wpimentioning

confidence: 99%

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Pořízka,

Slavíková,

Bidmonová

et al. 2023

Foods

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“…Furthermore, in the present study, valine was supplemented via drinking water. Nowadays, functional beverages, containing different bioactive substances (for instance, BCAAs and vitamins in sports drinks), are consumed daily by humans ( 55 , 56 ). However, valine can have adverse effects on metabolic health as found here and reproductive function as reported previously ( 23 ), serving as a caution to its use in functional drinks.…”

Section: Discussionmentioning

confidence: 99%

Valine induces inflammation and enhanced adipogenesis in lean mice by multi-omics analysis

Zheng,

Wang,

Zhang

et al. 2024

Front. Nutr.

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IntroductionThe branched-chain amino acids (BCAAs) are essential to mammalian growth and development but aberrantly elevated in obesity and diabetes. Each BCAA has an independent and specific physio-biochemical effect on the host. However, the exact molecular mechanism of the detrimental effect of valine on metabolic health remains largely unknown.Methods and resultsThis study showed that for lean mice treated with valine, the hepatic lipid metabolism and adipogenesis were enhanced, and the villus height and crypt depth of the ileum were significantly increased. Transcriptome profiling on white and brown adipose tissues revealed that valine disturbed multiple signaling pathways (e.g., inflammation and fatty acid metabolism). Integrative cecal metagenome and metabolome analyses found that abundances of Bacteroidetes decreased, but Proteobacteria and Helicobacter increased, respectively; and 87 differential metabolites were enriched in several molecular pathways (e.g., inflammation and lipid and bile acid metabolism). Furthermore, abundances of two metabolites (stercobilin and 3-IAA), proteins (AMPK/pAMPK and SCD1), and inflammation and adipogenesis-related genes were validated.DiscussionValine treatment affects the intestinal microbiota and metabolite compositions, induces gut inflammation, and aggravates hepatic lipid deposition and adipogenesis. Our findings provide novel insights into and resources for further exploring the molecular mechanism and biological function of valine on lipid metabolism.

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“…Additionally, BCAAs are also available in different supplementation products (e.g., whey protein) and are often combined with other nutrients (e.g., carbohydrates). Therefore, the potential benefits of supplementation with isolated BCAAs among athletes to attenuate muscle soreness and delay fatigue should be interpreted with caution [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Chilean Market Protein Shakes Composition

Jorquera,

Droppelmann,

Pridal

et al. 2024

Nutrients

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Understanding the nutritional content of protein supplements is crucial for optimal nutritional planning among athletes and other people. Distribution of macronutrients and aminograms in the main products available in the national Chilean market remains unknown. A descriptive cross-sectional study was conducted to identify the main protein supplements available in the Chilean market. Information on macronutrients and aminograms from the nutritional labels of each product was extracted. The analysis considered the content per portion and per 100 g. Cluster analysis models and graphical representations were explored. Eighty protein shakes were assessed in the Santiago de Chile market. The median protein dosage was 32 g (range from 25 to 52), and the median energy value stood at 390 kcal (range from 312 to 514). The median protein content per 100 g of product was found to be 75 g (range from 42.5 to 97.2). The combined median concentration of amino acids was 4749.75 mg. Among these, the essential amino acid L-Tryptophan exhibited the lowest concentration at 1591.50 mg, while the conditional amino acid L-Glutamine had the highest median concentration at 17,336 mg. There was a significant prevalence of animal-derived products, placing specific emphasis on protein supplements that feature elevated levels of the amino acids L-Glutamine and L-Leucine.

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Oral Branched-Chain Amino Acids Supplementation in Athletes: A Systematic Review

Cited by 16 publications

References 43 publications

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Valine induces inflammation and enhanced adipogenesis in lean mice by multi-omics analysis

Chilean Market Protein Shakes Composition

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