Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/19415 |
Resumo: | To reach their full potential, athletes often lead a strenuous training routine. Although physical training is associated with cardiometabolic health benefits, athletes in overtraining conditions with inadequate recovery triggers oxidative stress and increased systemic inflammation, with a concomitant reduction in sports performance. On the other hand, the literature has shown an increasing number of studies in which fruits are able to improve physical performance due to their antioxidant and antiinflammatory properties. However, so far there are no investigations as to whether these properties minimize the damage caused by overtraining. As the purple grape is one of the fruits with the highest antioxidant capacity, the objective of this study is to evaluate the potential of its derivatives in the attenuation of overtraining parameters induced by a strenuous training protocol in rats. Fifteen male Wistar rats were used, distributed in: control group (CON) (not supplementing and without exercise); trained group (EXC) (not supplemented and trained); exercise group supplemented with grape juice (EXS). The trained animals underwent 11 weeks of training with five weekly sessions up to week 7, with a sharp increase to 2-3 sessions / day until week 11. All groups took physical performance test at the 4th, 8th and 11th week. After this last test the animals performed a behavioral test and echocardiogram, and were later sacrificed for blood collection and liver, brain and heart removal for oxidative stress analysis and the muscles (soleus / extensor longus) for protein expression analysis. When the physical performance was evaluated, in the fourth week the EXS group had an improvement of 80 ± 64% and the EXC group only 25 ± 8%, while the CON group showed a decrease of 24 ± 19%. At week 8 the EXS group improved by 206 ± 62% while the EXC group 136 ± 98%. At week 11 performance increased by 263 ± 80% in the supplemented group but only 154 ± 171 in the EXC group. At this time, the CON group showed only a slight performance improvement of 25 ± 55%. No statistical differences in performance were observed, but Cohen's D indicated an effect size of 1.33 in the fourth week, 0.96 in the 8th week and 0.91 in the 11th week when compared to the active control group. Malondialdehyde and total antioxidant capacity behaved similarly between the groups, as anxiety did not differ between the groups. Thus, it is concluded that the supplementation of grape juice promotes improvement of the physical performance of animals under regular training loads and prevents the stagnation of physical performance under excessive loads. However, this effect is not mediated by attenuation of oxidative stress indicators. |
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Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantesAlimentos ergogênicosPerformanceExercícioErgogenic foodsExerciseCNPQ::CIENCIAS DA SAUDE::NUTRICAOTo reach their full potential, athletes often lead a strenuous training routine. Although physical training is associated with cardiometabolic health benefits, athletes in overtraining conditions with inadequate recovery triggers oxidative stress and increased systemic inflammation, with a concomitant reduction in sports performance. On the other hand, the literature has shown an increasing number of studies in which fruits are able to improve physical performance due to their antioxidant and antiinflammatory properties. However, so far there are no investigations as to whether these properties minimize the damage caused by overtraining. As the purple grape is one of the fruits with the highest antioxidant capacity, the objective of this study is to evaluate the potential of its derivatives in the attenuation of overtraining parameters induced by a strenuous training protocol in rats. Fifteen male Wistar rats were used, distributed in: control group (CON) (not supplementing and without exercise); trained group (EXC) (not supplemented and trained); exercise group supplemented with grape juice (EXS). The trained animals underwent 11 weeks of training with five weekly sessions up to week 7, with a sharp increase to 2-3 sessions / day until week 11. All groups took physical performance test at the 4th, 8th and 11th week. After this last test the animals performed a behavioral test and echocardiogram, and were later sacrificed for blood collection and liver, brain and heart removal for oxidative stress analysis and the muscles (soleus / extensor longus) for protein expression analysis. When the physical performance was evaluated, in the fourth week the EXS group had an improvement of 80 ± 64% and the EXC group only 25 ± 8%, while the CON group showed a decrease of 24 ± 19%. At week 8 the EXS group improved by 206 ± 62% while the EXC group 136 ± 98%. At week 11 performance increased by 263 ± 80% in the supplemented group but only 154 ± 171 in the EXC group. At this time, the CON group showed only a slight performance improvement of 25 ± 55%. No statistical differences in performance were observed, but Cohen's D indicated an effect size of 1.33 in the fourth week, 0.96 in the 8th week and 0.91 in the 11th week when compared to the active control group. Malondialdehyde and total antioxidant capacity behaved similarly between the groups, as anxiety did not differ between the groups. Thus, it is concluded that the supplementation of grape juice promotes improvement of the physical performance of animals under regular training loads and prevents the stagnation of physical performance under excessive loads. However, this effect is not mediated by attenuation of oxidative stress indicators.NenhumaPara atingir o máximo de suas potencialidades, atletas costumam levar uma rotina de treinamento extenuante. Embora o treinamento físico seja associado a benefícios à saúde cardiometabólica, atletas em condições de excesso de treinamento com inadequada recuperação desencadeia estresse oxidativo e aumento da inflamação sistêmica, com concomitante redução da performance esportiva. Por outro lado, a literatura tem demonstrado um número crescente de estudos em que frutas se mostraram capazes de melhorar a performance física devido ás suas propriedades antioxidantes e anti-inflamatórias. Porém, até o momento não existem investigações se estas propriedades minimizam os danos provocados pelo excesso de treinamento. Sendo a uva roxa uma das frutas com maior capacidade antioxidante, o objetivo deste estudo é avaliar o potencial dos seus derivados na atenuação de parâmetros de excesso de treino induzido por um protocolo de treinamento extenuante em ratos. Foram utilizados 15 ratos wistar machos, distribuídos em: grupo controle (CON) (não suplementando e sem exercício); grupo treinado (EXC) (não suplementado e treinado); grupo treinado e suplementado com suco de uva (EXS). Os animais treinados realizaram 11 semanas de treinamento com cinco sessões semanais até a 7ª semana, com aumento brusco para 2 a 3 sessões /dia até a 11ª semana. Todos os grupos fizeram teste de desempenho físico após semana de adaptação, 4ª, 8ª e 11ª semanas. Após este último teste os animais fizeram um teste comportamental e ecocardiograma, sendo posteriormente sacrificados para coletado sangue e retirada do fígado, cérebro e coração para análises de estresse oxidativo e os músculos (sóleo/extensor longo) para análise de expressão proteica. Quando avaliada a performance física, na quarta semana o grupo EXS teve uma melhora de 80±64% e o grupo EXC apenas 25±8%, enquanto isso, o grupo CON apresentou um decréscimo de 24±19%. Na 8º semana o grupo EXS melhorou em 206±62% enquanto o grupo EXC 136±98%. Na 11ª semana o desempenho aumento em 263±80% no grupo suplementado, mas apenas 154±171 no grupo EXC. Neste momento, o grupo CON apresentou apenas uma discreta melhora da performance de 25±55%. Não foram observadas diferenças estatística na performance, mas o D de Cohen indicou effect size de 1,33 na quarta semana, de 0,96 na 8ª semana e 0,91 na 11ª semana quando comparado grupo controle ativo ao suplementando. As variáveis de estrese oxidativo malondialdeído e a capacidade antioxidante total se comportaram de forma similar entre os grupos, assim como a ansiedade não diferiu entre os grupos. Deste modo, conclui-se que a suplementação do suco de uva promove melhoria da performance física de animais perante cargas regulares de treino e impede a estagnação do desempenho físico perante cargas excessivas. Entretanto esse efeito não é mediado pela atenuação de indicadores de estresse oxidativo.Universidade Federal da ParaíbaBrasilCiências da NutriçãoPrograma de Pós-Graduação em Ciências da NutriçãoUFPBSilva, Alexandre Sérgiohttp://lattes.cnpq.br/9808224589301694Costa, Matheus da Silveira2021-02-15T22:56:20Z2019-11-012021-02-15T22:56:20Z2019-08-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/19415porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2021-08-12T19:49:42Zoai:repositorio.ufpb.br:123456789/19415Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2021-08-12T19:49:42Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
title |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
spellingShingle |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes Costa, Matheus da Silveira Alimentos ergogênicos Performance Exercício Ergogenic foods Exercise CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
title_full |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
title_fullStr |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
title_full_unstemmed |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
title_sort |
Efeito da suplementação do suco de uva no desempeno físico de ratos perante cargas de treino extenuantes |
author |
Costa, Matheus da Silveira |
author_facet |
Costa, Matheus da Silveira |
author_role |
author |
dc.contributor.none.fl_str_mv |
Silva, Alexandre Sérgio http://lattes.cnpq.br/9808224589301694 |
dc.contributor.author.fl_str_mv |
Costa, Matheus da Silveira |
dc.subject.por.fl_str_mv |
Alimentos ergogênicos Performance Exercício Ergogenic foods Exercise CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
topic |
Alimentos ergogênicos Performance Exercício Ergogenic foods Exercise CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
description |
To reach their full potential, athletes often lead a strenuous training routine. Although physical training is associated with cardiometabolic health benefits, athletes in overtraining conditions with inadequate recovery triggers oxidative stress and increased systemic inflammation, with a concomitant reduction in sports performance. On the other hand, the literature has shown an increasing number of studies in which fruits are able to improve physical performance due to their antioxidant and antiinflammatory properties. However, so far there are no investigations as to whether these properties minimize the damage caused by overtraining. As the purple grape is one of the fruits with the highest antioxidant capacity, the objective of this study is to evaluate the potential of its derivatives in the attenuation of overtraining parameters induced by a strenuous training protocol in rats. Fifteen male Wistar rats were used, distributed in: control group (CON) (not supplementing and without exercise); trained group (EXC) (not supplemented and trained); exercise group supplemented with grape juice (EXS). The trained animals underwent 11 weeks of training with five weekly sessions up to week 7, with a sharp increase to 2-3 sessions / day until week 11. All groups took physical performance test at the 4th, 8th and 11th week. After this last test the animals performed a behavioral test and echocardiogram, and were later sacrificed for blood collection and liver, brain and heart removal for oxidative stress analysis and the muscles (soleus / extensor longus) for protein expression analysis. When the physical performance was evaluated, in the fourth week the EXS group had an improvement of 80 ± 64% and the EXC group only 25 ± 8%, while the CON group showed a decrease of 24 ± 19%. At week 8 the EXS group improved by 206 ± 62% while the EXC group 136 ± 98%. At week 11 performance increased by 263 ± 80% in the supplemented group but only 154 ± 171 in the EXC group. At this time, the CON group showed only a slight performance improvement of 25 ± 55%. No statistical differences in performance were observed, but Cohen's D indicated an effect size of 1.33 in the fourth week, 0.96 in the 8th week and 0.91 in the 11th week when compared to the active control group. Malondialdehyde and total antioxidant capacity behaved similarly between the groups, as anxiety did not differ between the groups. Thus, it is concluded that the supplementation of grape juice promotes improvement of the physical performance of animals under regular training loads and prevents the stagnation of physical performance under excessive loads. However, this effect is not mediated by attenuation of oxidative stress indicators. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-01 2019-08-08 2021-02-15T22:56:20Z 2021-02-15T22:56:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/19415 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/19415 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842967662559232 |