Co-administering yeast polypeptide and the probiotic, Lacticaseibacillus casei Zhang, significantly improves exercise performance

Yalin Li; Shuai Wang; Keyu Quan; Da Ma; Haibo Zhang; Weiqin Zhang; Zhixian Chen; Lai-Yu Kwok; Yong Zhang; Zhihong Sun

Journal of Functional Foods (Aug 2022)

Co-administering yeast polypeptide and the probiotic, Lacticaseibacillus casei Zhang, significantly improves exercise performance

Yalin Li,
Shuai Wang,
Keyu Quan,
Da Ma,
Haibo Zhang,
Weiqin Zhang,
Zhixian Chen,
Lai-Yu Kwok,
Yong Zhang,
Zhihong Sun

Affiliations

Yalin Li: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
Shuai Wang: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
Keyu Quan: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
Da Ma: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
Haibo Zhang: Provincial Key Laboratory of Yeast Function, Yichang, China
Weiqin Zhang: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
Zhixian Chen: Angel Nutritech Co., Ltd., Yichang, China
Lai-Yu Kwok: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
Yong Zhang: School of Chemistry and Biological Engineering, University of Science and Technology Beijing (USTB), Beijing, China; Corresponding authors at: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China (Z. Sun). School of Chemistry and Biological Engineering, University of Science and Technology Beijing (USTB), Beijing, China (Y. Zhang).
Zhihong Sun: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China; Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China; Corresponding authors at: Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China (Z. Sun). School of Chemistry and Biological Engineering, University of Science and Technology Beijing (USTB), Beijing, China (Y. Zhang).

Journal volume & issue: Vol. 95
p. 105161

Abstract

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Probiotics and peptides might can improve exercise performance. However, the effects of the combination of the two on athletic performance remains unclear. This study analyzed the effects of administering yeast polypeptide (YP) and/or Lacticaseibacillus casei Zhang (LCZ) on exercise performance in rats. The rats were randomized into four groups for 10-week dietary intervention, namely normal control (NC), polypeptide (YP), probiotics (LCZ, 4 × 109 CFU/d), and YP plus LCZ (YPZ). Then, a forced running-wheel protocol was implemented for three weeks. The multiple parameters, including exercise time, immune factors, gut microbiota, and serum metabolites were monitored. This study demonstrated that co-administering YP and LCZ significantly improved rats’ exercise time, and the beneficial effects were likely achieved through influencing the gut microbiota and serum metabolites. Our study presented a new method to improve exercise performance by supplementing with probiotics and yeast peptides, which may provide a new strategy for the development of functional foods.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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