Aging, Atrophy, Muscular, Cholesterol Deposition, Inflammation
Conditions
Brief summary
Aging is associated with the loss of muscle mass and function (sarcopenia) and reduced tissue regenerative capacity. Eccentric exercise (ECC) is a model of RET that can be used with the elderly, due to the ability of the muscle to combine high muscle strength production with low energy cost. ECC contractions are significantly more damaging to the muscles and produce greater muscle strength, for these reasons there is a greater risk of inducing muscle damage before the muscle is able to adapt. Parmigiano Reggiano (PR) has some peculiar bromatological characteristics. The proteins contained in it, and in particular the potentially bioactive peptide sequences, can rapidly provide the amino acids necessary to promote muscle growth and repair during exercise. Furthermore, PR can be an important source of fatty acids, of which a significant amount of short-chain fatty acids (SCFA) which are known to have important clinical effects on body composition and metabolic health and can have a systemic anti-inflammatory effect. Therefore, the central hypothesize is that PR consumed while being engaged in a RET can provide more energy substrates and improve muscle recovery, redcue inflammatory markers and improve lipid metabolism. To date, no studies have studied its function on recovery from exercise nor in the elderly.
Interventions
subjects will receive 50 g/die of the dietary supplement
subjects will receive 20 g/die of the dietary supplement
Sponsors
Study design
Eligibility
Inclusion criteria
* age \>60 years * BMI \>18 and \<30 kg/m2 * stable body weight in the past 3 months * valid medical certifacate for practice of physical activity
Exclusion criteria
* diabetes or pre-diabetes as for ADA guidelines * chronic diseases (cardiovascular, liver, respiratory, cancer, etc) * acute inflammatory status * regular practice of intense physical activity (\>2 sessions/week) * treatment with steroids in the past 3 months * regular use of \>50g/die of Parmigiano Reggiano
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Leg lean Mass | Change from baseline to up to 12 weeks | kg of lean mass measured via DEXA |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| inflammatory marker: IL-6 | Change from baseline to up to 12 weeks | levels of plasma IL-6 (mg/dL) |
| cholesterol | Change from baseline to up to 12 weeks | levels of plasma cholesterol (mg/dL) |
Countries
Italy