Effect of resistance training and chicken meat on muscle strength and mass and the gut microbiome of older women: A randomized controlled trial

• Published in: Physiological Reports
• Main Authors: Masataka Uchida, Jonguk Park, Shumpei Fujie, Koji Hosomi, Naoki Horii, Kohei Watanabe, Kiyoshi Sanada, Yasushi Shinohara, Kenji Mizuguchi, Jun Kunisawa, Motoyuki Iemitsu, Motohiko Miyachi
• Format: Article
• Language: English
• Published: Wiley 2024-06-01
• Subjects: aging; chronic resistance exercise; gut bacteria; muscle mass; muscle strength
• Online Access: https://doi.org/10.14814/phy2.16100

Abstract This study investigated the effects of white meat, such as chicken, intake combined with resistance training on muscle mass and strength in the elderly women, and whether the underlying mechanism involves changes in the gut microbiota. Ninety‐three volunteers (age 59–79 years) were randomly allocated to sedentary control with placebo (Sed + PL) or chicken meat (Sed + HP) and resistance training with placebo (RT + PL) or chicken meat (RT + HP). Resistance training sessions were performed 3 d/week for 12 weeks using leg extensions and curls. Boiled chicken meat (110 g, containing 22.5 g protein) was ingested 3 d/week for 12 weeks. Maximal muscle strength and whole‐body lean mass increased significantly in the RT + PL group compared to the Sed + HP group, and the RT + HP group showed a significantly greater increase than the Sed + HP and RT + PL groups. Additionally, the gut microbiota composition did not change before or after the interventions in any of the four groups. Moreover, the individual comparison of gut bacteria using false discovery rate‐based statistical analysis showed no alterations before or after the interventions in the four groups. Resistance training combined with chicken meat intake may effective have increased muscle mass and strength without drastically modifying the gut microbiota composition in elderly women.