Functional Properties of Enriched Curd with Collagen and Plant Phytochemicals for Athletes and Physiological Benefits: Evidence Data from Preclinical Trials In Vivo

TL;DR

This study shows that a curd product enriched with collagen and plant extracts improves antioxidant activity and immune response in rats, making it a promising functional food for athletes.

Contribution

The first in vivo evaluation of a dairy product enriched with collagen and plant extracts for multiple physiological biomarkers.

Findings

Enriched curd increased antioxidant enzyme activity and reduced lipid peroxidation in experimental groups.

The product decreased proinflammatory cytokines and increased immunoglobulins in rats.

Curd with sea buckthorn and rosehip extract showed the most pronounced physiological benefits.

Abstract

Background/Objectives: The aim of this study was to establish the multifactorial physiological effect of a functional curd product enriched with collagen-containing concentrate and phytochemical extracts of various natures, under conditions of in vivo experiment. Methods: Biomarkers, such as antioxidant activity (glutathione peroxidase, glutathione reductase, MDA), immune response (IgA, IgG, IgM, IL-6, TNF-α), and purine metabolism (uric acid, xanthine oxidase, 5′-nucleotidase) were selected for evaluation and their influence change. The model was white outbred rats (n = 45), randomly distributed into three groups: control (basic product), experimental group 1 (supplements of collagen-containing concentrate and extract of the composition of sea buckthorn and rosehips), and experimental group 2 (supplements of collagen-containing concentrate and extract of the composition of yarrow and sage). Results: In both experimental groups, a reliable increase in the enzymatic activity of the antioxidant system, a decrease in lipid peroxidation and the level of proinflammatory cytokines, an increase in immunoglobulins, and activation of 5′-nucleotidase were observed. The most pronounced effects were observed with the introduction of a curd product containing collagen-containing concentrate and sea buckthorn and rosehip extract. Conclusions: The scientific novelty of the study lies in the first comprehensive in vivo evaluation of the combined enrichment of a dairy product with collagen and plant extracts for a set of biomarkers. The data obtained confirm the physiological activity and functional properties of the developed product, which can be considered as a promising means of specialized and sports nutrition with proven biological action.

Figures