Abstract
The hydration process is critical in soccer players. The hydrating capacity, energy recovery, and electrolyte excretion in urine were determined by the use of a whey beverage as a hydration medium for high-performance athletes compared to the effects of purified water and a sport beverage. The study was carried out through an approved research protocol, which contemplates the determination of hydrating capacity by monitoring body weight during a period of exercise and a subsequent hydration period. Energy recovery was determined by monitoring blood glucose levels and electrolyte excretion was performed by quantifying the concentration of sodium (Na+ ), potassium (K+ ), calcium (Ca2+) and magnesium (Mg2+) in urine samples provided by the participants during the research protocol. It was concluded that the whey beverage has an appropriate capacity for hydration and energy recovery, while with regard to minerals it was observed that it effectively regulates the excretion of Na+ , Ca2+ and Mg2+ .
Highlights
The whey is a cheese industry by-product, it is obtained from the coagulation of milk casein (Broyard and Gaucheron, 2015; Chandrapala et al, 2015) and is usually defined as the liquid portion that is separated from milk when it is coagulated, lacking caseins and fat (Chandrapala et al, 2015)
The first type is produced from cheeses obtained by coagulation with rennet, while the second is obtained from cheeses made by acid precipitation adjusting pH to 4.6 (Broyard and Gaucheron, 2015) through the action of lactobacillus, adding organic acids or hydrochloric acid or sulfuric acid (Nguyen et al, 2016; Ryan and Walsh, 2016; Risnar et al, 2019)
Potassium, calcium and magnesium were higher in B1 formulation (p
Summary
The whey is a cheese industry by-product, it is obtained from the coagulation of milk casein (Broyard and Gaucheron, 2015; Chandrapala et al, 2015) and is usually defined as the liquid portion that is separated from milk when it is coagulated, lacking caseins and fat (Chandrapala et al, 2015). Whey is the main component obtained by the cheese industry, its chemical composition comprises 93-94% of water (Risner et al, 2018) that contains approximately 55% of the solids present in whole milk These include whey proteins, lactose, minerals such as calcium and phosphorus (Martins et al, 2018), water soluble vitamins for example vitamin C, thiamine, riboflavin, pantothenic acid, pyridoxine and cobalamin (Chandrapala et al, 2015; Corrochano et al, 2018), organic acids such as lactic acid and citric acid, as well as non-protein nitrogenous compounds such as urea and uric acid (Monami et al, 2016). These types of drinks aim to regulate the body's hydration levels, the concentration of glucose in the blood and replace the electrolytes lost in sweating (Rodrigues et al, 2020), meaning that the nutritional characteristics of whey could play an important role in these processes The components of this by-product could present a suitable hydration capacity for the human due to its high percentage of water, as well as its energy and mineral content
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