With the previous study [41]. This result should be confirmed inside a
With the earlier study [41]. This result has to be confirmed within a future study. 4.five. Strengths and Limitations This study has many strengths, among which we deliver the first report to discuss sarcopenia in Charybdotoxin In Vitro elderly nursing home residents in Taiwan. The study also utilized industrial solutions for nutritional supplementation in order that they could be uncomplicated to apply in day-to-day life. However, the study also has several limitations. Initial, the sample size was too modest, and participants have been from only two nursing properties. There’s the issue of gender which is incredibly unbalanced in three groups. When the females were dropped completely, all final results have been exactly the same because the final results that included females. Second, participants with sarcopenia also had various chronic illnesses which may have triggered the results to AS-0141 Technical Information become extra complex to interpret. Final, we are unable to discuss the favorable effect of nutritional supplementation on sarcopenia since all groups underwent exercising training. five. Conclusions Mild resistance workout for 12 weeks improved the calf circumference and gait speed; moreover, mild resistance exercise combined with milk or soy milk (400 mL/day) supplementation also elevated hand grip and/or calf circumferences in incredibly old nursing residence residents with sarcopenia. Thus, the combination of exercise and nutritional supplementation had useful effects on elevating muscle strength; even so, no obvious adjustments have been located inside the muscle mass of extremely old people with sarcopenia.Author Contributions: The authors’ contributions had been as follows–F.-Y.C.: data curation, writing– original draft preparation, formal evaluation. J.-R.C.: conceptualization, writing–original draft preparation. W.-J.L.: data curation, formal analysis. S.-C.Y.: conceptualization, formal analysis, writing– critique and editing. All authors have read and agreed to the published version in the manuscript. Funding: This study was funded by Taipei Veterans Common Hospital Yuanshan Branch, Taipei, Taiwan (YSVH10609) and Formosa Create Corporation, Taipei, Taiwan (109-6202-029-300). Acknowledgments: The authors thank all the study participants, doctors, and healthcare pros in the nursing houses. Conflicts of Interest: The authors declare no conflict of interest.Foods 2021, 10,ten of
foodsArticleComparison from the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of 5 Species of ShrimpZhenyang Liu 1 , Qiumei Liu 1 , Di Zhang 1 , Shuai Wei 1 , Qinxiu Sun 1 , Qiuyu Xia 1 , Wenzheng Shi two , Hongwu Ji 1,3 and Shucheng Liu 1,three, College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Crucial Laboratory of Aquatic Solution Processing and Security, Guangdong Province Engineering Laboratory for Marine Biological Items, Guangdong Provincial Engineering Technologies Study Center of Seafood, Essential Laboratory of Advanced Processing of Aquatic Solution of Guangdong Higher Education Institution, Zhanjiang 524088, China; [email protected] (Z.L.); [email protected] (Q.L.); [email protected] (D.Z.); [email protected] (S.W.); [email protected] (Q.S.); [email protected] (Q.X.); [email protected] (H.J.) College of Meals Science and Technology, Shanghai Ocean University, Shanghai 201306, China; [email protected] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China Correspondence: [email protected]: Liu, Z.; Liu, Q.; Zhang, D.; Wei, S.; Su.