Carbohydrates alone or mixing with beef or whey protein promote similar training outcomes in resistance training males: A double blind, randomized controlled clinical trial

Beef powder is a new high-quality protein source scarcely researched relative to exercise performance. The present study examined the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on strength performance (1RM), body composition (via plethysmography), limb circumferences and muscular thickness (via ultrasonography), following an 8-week resistance-training program. After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four recreationally physically active males (n = 8 per treatment) ingested 20 g of supplement, mixed with orange juice, once a day (immediately after workout or before breakfast). Post intervention changes were examined as percent change and 95% CIs. Beef (2.0%, CI, 0.2–2.38%) and Whey (1.4%, CI, 0.2–2.6%) but not Carbohydrate (0.0%, CI, -1.2–1.2%) increased fat-free mass. All groups increased vastus medialis thickness: Beef (11.1%, CI, 6.3–15.9%), Whey (12.1%, CI, 4.0, -20.2%), Carbohydrate (6.3%, CI, 1.9–10.6%). Beef (11.2%, CI, 5.9–16.5%) and Carbohydrate (4.5%, CI, 1.6–7.4%), but not Whey (1.1%, CI, -1.7–4.0%), increased biceps brachialis thickness, while only Beef increased arm (4.8%, CI, 2.3–7.3%) and thigh (11.2%, 95%CI 0.4–5.9%) circumferences. Although the three groups significantly improved 1RM Squat (Beef 21.6%, CI 5.5–37.7%; Whey 14.6%, CI, 5.9–23.3%; Carbohydrate 19.6%, CI, 2.2–37.1%), for the 1RM bench press the improvements were significant for Beef (15.8% CI 7.0–24.7%) and Whey (5.8%, CI, 1.7–9.8%) but not for carbohydrate (11.4%, CI, -0.9-23.6%). Protein-carbohydrate supplementation supports fat-free mass accretion and lower body hypertrophy. Hydrolyzed beef promotes upper body hypertrophy along with similar performance outcomes as observed when supplementing with whey isolate or maltodextrin

Shaping wood: woodworking during the Iron Age and Roman period in the northwest of the Iberian peninsula

This article discusses several timber structures, wooden objects and manufacturing waste recovered from settlements and specialized production sites during the Iron Age and the Roman period in northwest Iberia. These archaeobotanical remains were preserved directly by carbonization, waterlogging and occasionally mineralization, as well as indirectly by impressions on clay. The study of these artifacts and structures allows us to characterize forestry practice, technical process of woodworking (sequence of actions, techniques and gestures), household equipment and architectureS

Effects of protein–carbohydrate supplementation on immunity and resistance training outcomes: a double-blind, randomized, controlled clinical trial

Purpose: To examine the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on resistance training outcomes, body composition, muscle thickness, blood indices of health and salivary human neutrophil peptides (HNP1-3), as reference of humoral immunity followed an 8-week resistance training program in college athletes. Methods: Twenty-seven recreationally physically active males and females (n = 9 per treatment) were randomly assigned to one of the three groups: hydrolyzed beef protein, whey protein, or non-protein isoenergetic carbohydrate. Treatment consisted of ingesting 20 g of supplement, mixed with orange juice, once a day immediately post-workout or before breakfast on non-training days. Measurements were performed pre- and post-intervention on total load (kg) lifted at the first and last workout, body composition (via plethysmography) vastus medialis thickness (mm) (via ultrasonography), and blood indices of health. Salivary HNP1-3 were determined before and after performing the first and last workout. Results: Salivary concentration and secretion rates of the HNP1-3 decreased in the beef condition only from pre-first-workout (1.90 ± 0.83 μg/mL; 2.95 ± 2.83 μg/min, respectively) to pre-last-workout (0.92 ± 0.63 μg/mL, p = 0.025, d = 1.03; 0.76 ± 0.74 μg/min, p = 0.049, d = 0.95), and post-last-workout (0.95 ± 0.60 μg/mL, p = 0.032, d = 1.00; 0.59 ± 0.52 μg/min, p = 0.027, d = 1.02). No other significant differences between groups were observed. Conclusions: Supplementation with a carbohydrate–protein beverage may support resistance training outcomes in a comparable way as the ingestion of only carbohydrate. Furthermore, the ingestion of 20 g of hydrolyzed beef protein resulted in a decreased level and secretion rates of the HNP1-3 from baseline with no negative effect on blood indices of health

Lead Fractures in Deep Brain Stimulation during Long-Term Follow-Up

The purpose was to determine the incidence of lead fracture in patients with DBS over a long period of time. We present a retrospective study of 208 patients who received 387 DBS electrodes. Fourteen patients had sixteen lead fractures (4% of the implanted leads) and two patients suffered from 2 lead fractures. Of all lead fractures, five patients had the connection between the leads and the extension cables located in mastoids region, ten in cervical area and one in thoracic region. The mean distance from the connection between the electrode and the extension cable and the lead fracture was 10.7 mm. The lead fracture is a common, although long-term complication in DBS surgery. In our experience, the most common site of electrode cable breakage is approximately between 9 and 13 mm from the junction between the lead and the extension cable. The most important cause of lead fracture is the rotational movement of the lead-extension cable system. If we suspect lead fracture, we must check the impedance of the electrode and to evaluate the side effects of voltage. Finally, we must conduct a radiological screening

Effects of a multi-ingredient beverage on recovery of contractile properties, performance, and muscle soreness after hard resistance training sessions

Carbohydrate-protein–based supplements have been proposed for maximizing postexercise recovery. This study compared the effects of post-workout supplementation ingesting a multi ingredient (MTN) vs. carbohydrate alone (CHO) on the recovery of muscle function and perceived muscle soreness (DOMS) after hard resistance workouts. In a double-blinded, crossover design, 10 resistance trained males (26.9±7.4 years) performed two identical 5-day intervention periods while ingesting either MTN or CHO. The participants performed one workout per day during the first three days. thereafter, they were assessed 1-h, 24-h and 48-h after the completion of the third workout-session. Primary outcome was tensiomyography [muscle displacement (Dm), contraction time (Tc), and contraction velocity (Vc)] of the vastus medialis (VM) and biceps femoris long head (BFLH). Secondary outcomes were performance and DOMS. At 24-h, both conditions decreased (p<0.05) Dm (MTN -1.71±1.8, CHO -1.58±1.46 mm) and Vc (MTN -0.03±0.03, CHO 0.03±0.04 m.s-1) in VM. At 48-h all tensiomyography variables were recovered under the MTN while remained depressed (p<0.01) in CHO (VM, Dm 1.61±1.60, Vc -0.04±0.04 m.s-1; BFLH, Dm 1.54±1.52, Vc -0.02±0.02 m.s-1). Vertical jump performance decreased in CHO, but not in MTN. Although both conditions decreased upper body strength and power at 1-h, values returned to baseline in 24-h for MTM while needed 48-h in CHO. DOMS similarly increased at both 24-h and 48-h in both conditions. Compared to the ingestion of only carbohydrates, post-workout multiingredient supplementation seems to hasten recovery of muscular contractile properties and performance without attenuating DOMS after hard resistance workouts

Effects of supplementation with beef or whey protein versus carbohydrate in master triathletes

Objective: The present study compares the effect of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on performance, body composition (via plethysmography), muscular thickness, and blood indices of health, including ferritin concentrations, following a 10-week intervention program. Methods: After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four master-age male triathletes (n=8 per treatment) ingested 20 g of supplement, mixed with plain water once a day (immediately after training or before breakfast). All measurements were performed pre and post interventions. Results: Only Beef significantly reduced body mass (p=0.021) along with a trend to preserve or increase thigh muscle mass (34.1±6.1 vs 35.5± 7.4 mm). Both Whey (38.4±3.8 vs 36.9±2.8 mm) and Carbohydrate (36.0±4.8 vs 34.1±4.4 mm) interventions demonstrated a significantly (p<0.05) decreased vastus medialis thickness. Additionally, the Beef condition produced a significant (p<0.05) increase in ferritin concentrations (117±78.3 vs 150.5±82.8 ng/mL). No such changes were observed for the Whey (149.1±92.1 vs 138.5±77.7 ng/mL) and Carbohydrate (149.0±41.3 vs 150.0±48.1 ng/mL) groups. Furthermore, ferritin changes in the Beef group were higher than the modification observed in Whey (p<0.001) and Carbohydrate (p=0.025). No differences were found between Whey and Carbohydrate conditions (p=0.223). No further changes were observed. Conclusion: Ingesting a hydrolyzed beef protein beverage after workout or before breakfast (non training days) can be effective in preserving thigh muscle mass and in improving iron status in male master-age triathletes

Effects of supplementation with beef or whey protein versus carbohydrate in master triathletes

Objective: The present study compares the effect of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on performance, body composition (via plethysmography), muscular thickness, and blood indices of health, including ferritin concentrations, following a 10-week intervention program. Methods: After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four master-age male triathletes (n=8 per treatment) ingested 20 g of supplement, mixed with plain water once a day (immediately after training or before breakfast). All measurements were performed pre and post interventions. Results: Only Beef significantly reduced body mass (p=0.021) along with a trend to preserve or increase thigh muscle mass (34.1±6.1 vs 35.5± 7.4 mm). Both Whey (38.4±3.8 vs 36.9±2.8 mm) and Carbohydrate (36.0±4.8 vs 34.1±4.4 mm) interventions demonstrated a significantly (p<0.05) decreased vastus medialis thickness. Additionally, the Beef condition produced a significant (p<0.05) increase in ferritin concentrations (117±78.3 vs 150.5±82.8 ng/mL). No such changes were observed for the Whey (149.1±92.1 vs 138.5±77.7 ng/mL) and Carbohydrate (149.0±41.3 vs 150.0±48.1 ng/mL) groups. Furthermore, ferritin changes in the Beef group were higher than the modification observed in Whey (p<0.001) and Carbohydrate (p=0.025). No differences were found between Whey and Carbohydrate conditions (p=0.223). No further changes were observed. Conclusion: Ingesting a hydrolyzed beef protein beverage after workout or before breakfast (non training days) can be effective in preserving thigh muscle mass and in improving iron status in male master-age triathletes

Non-motor symptom burden in patients with Parkinson's disease with impulse control disorders and compulsive behaviours : results from the COPPADIS cohort

The study was aimed at analysing the frequency of impulse control disorders (ICDs) and compulsive behaviours (CBs) in patients with Parkinson's disease (PD) and in control subjects (CS) as well as the relationship between ICDs/CBs and motor, nonmotor features and dopaminergic treatment in PD patients. Data came from COPPADIS-2015, an observational, descriptive, nationwide (Spain) study. We used the validated Questionnaire for Impulsive-Compulsive Disorders in Parkinson's Disease-Rating Scale (QUIP-RS) for ICD/CB screening. The association between demographic data and ICDs/CBs was analyzed in both groups. In PD, this relationship was evaluated using clinical features and treatment-related data. As result, 613 PD patients (mean age 62.47 ± 9.09 years, 59.87% men) and 179 CS (mean age 60.84 ± 8.33 years, 47.48% men) were included. ICDs and CBs were more frequent in PD (ICDs 12.7% vs. 1.6%, p < 0.001; CBs 7.18% vs. 1.67%, p = 0.01). PD patients had more frequent previous ICDs history, premorbid impulsive personality and antidepressant treatment (p < 0.05) compared with CS. In PD, patients with ICDs/CBs presented younger age at disease onset, more frequent history of previous ICDs and premorbid personality (p < 0.05), as well as higher comorbidity with nonmotor symptoms, including depression and poor quality of life. Treatment with dopamine agonists increased the risk of ICDs/CBs, being dose dependent (p < 0.05). As conclusions, ICDs and CBs were more frequent in patients with PD than in CS. More nonmotor symptoms were present in patients with PD who had ICDs/CBs compared with those without. Dopamine agonists have a prominent effect on ICDs/CBs, which could be influenced by dose

Gestión del conocimiento: perspectiva multidisciplinaria. Volumen 11

El libro “Gestión del Conocimiento. Perspectiva Multidisciplinaria”, Volumen 11, de la Colección Unión Global, es resultado de investigaciones. Los capítulos del libro, son resultados de investigaciones desarrolladas por sus autores. El libro cuenta con el apoyo de los grupos de investigación: Universidad Sur del Lago “Jesús María Semprúm” (UNESUR), Zulia – Venezuela; Universidad Politécnica Territorial de Falcón Alonso Gamero (UPTAG), Falcón – Venezuela; Universidad Politécnica Territorial de Mérida Kleber Ramírez (UPTM), Mérida – Venezuela; Universidad Guanajuato (UG) - Campus Celaya - Salvatierra - Cuerpo Académico de Biodesarrollo y Bioeconomía en las Organizaciones y Políticas Públicas (C.A.B.B.O.P.P), Guanajuato – México; Centro de Altos Estudios de Venezuela (CEALEVE), Zulia – Venezuela, Centro Integral de Formación Educativa Especializada del Sur (CIFE - SUR) - Zulia - Venezuela, Centro de Investigaciones Internacionales SAS (CIN), Antioquia - Colombia.y diferentes grupos de investigación del ámbito nacional e internacional que hoy se unen para estrechar vínculos investigativos, para que sus aportes científicos formen parte de los libros que se publiquen en formatos digital e impreso