biostudies-literatureKim CHKorea Technology and Information Promotion Agency for512-530https://www.ebi.ac.uk/biostudies/studies/S-EPMC10172813biostudies-literatureUnknown43(3)The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria <i>Lactobacillus casei</i> DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and regular exercise are two important factors for improving muscle health. Therefore, in this study, the effects of consuming fermented whey protein twice a day were investigated and compared with that of non-fermented supplementation. Forty-eight males (average age 44.8) were randomly assigned to two groups: Fermented whey protein supplementation (FWPS) and non-fermented whey protein concentration supplementation (WPCS) groups. Each group ingested 37 g of FWPS or WPCS twice a day for eight weeks. Body composition, muscle strength, and physical performance were assessed pre- and post-intervention. Independent t-tests or chi-square tests for the categorical variables were performed for analyzing the observations. FWPS was effective in promoting the physical performance in dynamic balance measurement and muscle health, indicated through the increment in grip strength (left), upper arm circumference, and flat leg circumference from the baseline. However, similar improvements were not observed in the WPCS group. These results imply that whey protein fermented by <i>L. casei</i> DK211 is an effective protein supplement for enhancing muscle health in males performing regular resistance exercises.Food science of animal resourcesFermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial.PMC10172813S3272071Park MHKim CHKim SHYoo DGJeong HJCho GHJeon YBKim KHKim SKHwang JHLee KWKim BKfalseFermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial.The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria <i>Lactobacillus casei</i> DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and regular exercise are two important factors for improving muscle health. Therefore, in this study, the effects of consuming fermented whey protein twice a day were investigated and compared with that of non-fermented supplementation. Forty-eight males (average age 44.8) were randomly assigned to two groups: Fermented whey protein supplementation (FWPS) and non-fermented whey protein concentration supplementation (WPCS) groups. Each group ingested 37 g of FWPS or WPCS twice a day for eight weeks. Body composition, muscle strength, and physical performance were assessed pre- and post-intervention. Independent t-tests or chi-square tests for the categorical variables were performed for analyzing the observations. FWPS was effective in promoting the physical performance in dynamic balance measurement and muscle health, indicated through the increment in grip strength (left), upper arm circumference, and flat leg circumference from the baseline. However, similar improvements were not observed in the WPCS group. These results imply that whey protein fermented by <i>L. casei</i> DK211 is an effective protein supplement for enhancing muscle health in males performing regular resistance exercises.2023-01-01T00:00:00Z2023 May2025-04-04T11:50:42.338Z2025-04-04T11:50:42.338ZS-EPMC101728133718122010.5851/kosfa.2023.e14