Цель.

Разработать технологию и обосновать формулу функционального молочного напитка, сочетающего постнагрузочное восстановление (высококачественные белки и гидролизаты с преобладанием пептидов <3 kDa) и поддержание когнитивных функций за счёт ноотропных добавок; оценить технологическую стабильность, органолептику и краткосрочное влияние на когнитивные параметры и вегетативную регуляцию.

Материалы и методы.

В основе – обезжиренное молоко + WPC80: мицеллярный казеин (60:40). Белковый гидролизат получали двухступенчатым ферментативным гидролизом (Alcalase → Flavourzyme) при заданных концентрациях ферментов, pH и температуре; степень гидролиза контролировали методом OPA. После инактивации (90 °C, 10 мин) вносили L-теанин, таурин и витамины; пастеризация HTST (72 °C × 15 с). Аналитика: Кьельдаль, Гербер, RP-HPLC и SEC для пептидного профиля, HPLC для L-теанина/таурина, микробиология по соответствующим ГОСТ. ASLT при +25, +37, +45 °C; пилот-исследование – кроссовер (500 мл продукта vs изокомпенсированный контроль), измерения до, 30 мин, 1 ч и 2 ч; тесты: скорость арифметики, Stroop, N-back, RT, SDNN (HRV), VAS; статистика: Shapiro–Wilk, парные тесты, RM-ANOVA с поправкой Бонферрони; n=30 обеспечивало мощность 0,8 при d≈0,6.

Результаты.

Технология позволила получить напиток с пищевой ценностью: белок ≈25 г/500 мл, жир ≤1,5 г, углеводы ≈10 г, ≈160 ккал; органолептика (n=20) – 4,3±0,5 балла. Пептидный профиль: ~80% фракций <3 kDa (20% <1 kDa, 30% 1–2 kDa, 30% 2–3 kDa). ASLT и микробиологический контроль подтвердили прогнозируемый срок годности 14–21 сут. Пилотное когнитивное исследование показало статистически значимые улучшения «время×вмешательство» для скорости арифметики, Stroop, RT и SDNN (p<0,05); эффект в пиковые точки – Cohen’s d ≈0,6–0,9. Конкретно: скорость арифметики и точность Stroop выросли на 16–20% от базы (≈8–10% vs контроль), N-back ≈+6–7%, RT сократилось на 50–65 мс, SDNN увеличился в среднем на 7–8 мс; субъективная утомляемость снизилась.

Заключение.

Разработанная технология NeuroMilk PowerBrain обеспечивает сочетание высокой белковой нагрузки, благоприятного пептидного профиля и приемлемой органолептики; пилотные данные свидетельствуют о краткосрочной когнитивной и вегетативной пользе после однократного приёма. Ограничения – пилотный характер, короткий срок наблюдения и ограниченная выборка; необходимы масштабные рандомизированные исследования с длинными сроками, биомаркерами восстановления (CK, воспаление), фармакокинетикой L-теанина/пептидов и оценкой безопасности при длительном приёме для окончательной валидации функциональных эффектов.

Abstract

Purpose.

To develop a production technology and justify the formulation of a functional milk-based beverage that combines post-exercise recovery properties (high-quality proteins and hydrolysates with a predominance of peptides <3 kDa) with maintenance of cognitive function via nootropic additives; and to evaluate the product’s technological stability, organoleptic properties, and short-term effects on cognitive performance and autonomic regulation.

Materials and Methods.

The base formulation comprised skimmed milk and a WPC80 : micellar casein blend (60:40). A protein hydrolysate was produced by a two-stage enzymatic hydrolysis (Alcalase → Flavourzyme) at specified enzyme concentrations, pH and temperature; the degree of hydrolysis was monitored by the OPA method. After enzyme inactivation (90 °C for 10 min), L-theanine, taurine and vitamins were added; pasteurization was performed by HTST (72 °C × 15 s). Analytical methods included Kjeldahl and Gerber assays, RP-HPLC and size-exclusion chromatography (SEC) for peptide profiling, and HPLC for quantification of L-theanine and taurine; microbiological testing followed relevant GOST standards. Accelerated shelf-life testing (ASLT) was conducted at +25, +37 and +45 °C. A pilot randomized crossover study (500 mL of the product versus an isocaloric control) was performed with measurements at baseline, 30 min, 1 h and 2 h. Cognitive and physiological measures comprised arithmetic speed, Stroop test, N-back, reaction time (RT), SDNN (heart rate variability) and visual analogue scales (VAS). Statistical analyses included the Shapiro–Wilk normality test, paired comparisons, and repeated-measures ANOVA with Bonferroni correction; a sample size of n = 30 provided ~80% power to detect an effect size of d ≈ 0.6.

Results.

The technology made it possible to obtain a beverage with nutritional value: ≈25 g protein per 500 ml, ≤1.5 g fat, ≈10 g carbohydrates and ≈160 kcal; organoleptic evaluation (n = 20) scored 4.3 ± 0.5. Peptide profiling indicated ~80% of fractions <3 kDa (20% <1 kDa, 30% 1–2 kDa, 30% 2–3 kDa). ASLT and microbiological controls supported a projected shelf life of 14–21 days. The pilot cognitive study demonstrated statistically significant time × treatment effects for arithmetic speed, Stroop performance, RT and SDNN (p < 0.05); peak effects corresponded to Cohen’s d ≈ 0.6–0.9. Specifically, arithmetic speed and Stroop accuracy increased by 16–20% from baseline (≈8–10% versus control), N-back performance improved by ≈6–7%, RT decreased by 50–65 ms, and SDNN increased by an average of 7–8 ms; subjective fatigue ratings declined

Conclusion.

The NeuroMilk PowerBrain technology delivers a combination of high protein content, a favorable peptide profile and acceptable sensory properties. Pilot data indicate short-term cognitive and autonomic benefits following a single intake. Limitations include the pilot nature of the study, short observation window and limited sample size; larger randomized trials with extended follow-up, recovery biomarkers (CK, inflammatory markers), pharmacokinetic profiling of L-theanine/peptides, and safety assessment under chronic consumption are required to definitively validate the functional effects.

 

Об авторах

С. Н. Шлыков

Ставропольский государственный аграрный университет 355035, Россия, Ставрополь, пер. Зоотехнический, д. 12

Шлыков Сергей Николаевич, доктор биологических наук, доцент, заведующий кафедрой, кафедра технологии производства и переработки сельскохозяйственной продукции E-mail: segwan@rambler.ru; тел.: 8 (8652) 28-61-69

И. С. Щеглов

Ставропольский государственный аграрный университет 355035, Россия, Ставрополь, пер. Зоотехнический, д. 12 E-mail: ivanseglow16@gmail.com

Щеглов Иван Сергеевич, студент, кафедра технологии производства и переработки сельскохозяйственной продукции

Р. С. Омаров

Ставропольский государственный аграрный университет 355035, Россия, Ставрополь, пер. Зоотехнический, д. 12 E-mail: doooctor@yandex.ru

Омаров Руслан Сафербегович, кандидат технических наук, доцент, доцент кафедры, кафедра технологии производства и переработки сельскохозяйственной продукции

About the Authors

S. N. Shlykov

Stavropol State Agrarian University 12, Zootekhnicheskij lane, Stavropol, 355035, Russian Federation

Sergei N. Shlykov, Dr. Sci. (Biology), Professor, Head of the Department, Department of Technology of Production and Processing of Agricultural Products E-mail: segwan@rambler.ru; tel.: +7 (8652) 28-61-69

I. S. Shcheglov

Stavropol State Agrarian University 12, Zootekhnicheskij lane, Stavropol, 355035, Russian Federation E-mail: ivanseglow16@gmail.com

Ivan S. Shcheglov, Student, Department of Technology of Production and Processing of Agricultural Products

R. S. Omarov

Stavropol State Agrarian University 12, Zootekhnicheskij lane, Stavropol, 355035, Russian Federation E-mail: doooctor@yandex.ru

Ruslan S. Omarov, PhD (Technology), Associate Professor, Associate Professor of the Department, Department of Technology of Production and Processing of Agricultural Products

 

Список источников

1. Russo I., Della Gatta P.A., Garnham A., Porter J., Burke L.M., Costa R.J.S. Does the nutritional composition of dairy milk based recovery beverages influence post-exercise gastrointestinal and immune status, and subsequent markers of recovery optimisation in response to high intensity interval exercise? // Front. Nutr. 2021. Vol. 7. P. 622270. https://doi.org/10.3389/fnut.2020.622270.

2. Pearson A.G., Hind K., MacNaughton L.S. The impact of dietary protein supplementation on recovery from resistance exercise-induced muscle damage: a systematic review with meta-analysis // Eur. J. Clin. Nutr. 2023. Vol. 77. No. 8. P. 767-783. https://doi.org/10.1038/s41430-022-01250-y.

3. Tang J.E., Moore D.R., Kujbida G.W., Tarnopolsky M.A., Phillips S.M. Ingestion of whey hydrolysate, casein, or soy protein isolate after resistance exercise increases postprandial muscle protein synthesis in young men // J Appl Physiol. 2009. Vol. 107. № 3. P. 987-992. https://doi.org/10.1152/japplphysiol.00076.2009.

4. Jäger R., Kerksick C.M., Campbell B.I., Cribb P.J., Wells S.D., Skwiat T.M., et al. International society of sports nutrition position stand: protein and exercise // J Int Soc Sports Nutr. 2017. Vol. 14. P. 20. https://doi.org/10.1186/s12970-017-0177-8.

5. Hidese S., Ogawa S., Ota M., Ishida I., Yasukawa Z., Ozeki M., Kunugi H. Effects of L-theanine administration on stress-related symptoms and cognitive functions in healthy adults: a randomized controlled trial // Nutrients. 2019. Vol. 11. No. 10. P. 2362. https://doi.org/10.3390/nu11102362.

6. Cermak N.M., Res P.T., de Groot L.C., Saris W.H., van Loon L.J.C. Protein supplementation augments the adaptive response of skeletal muscle to resistance-type exercise training: a meta-analysis // Am. J. Clin. Nutr. 2012. Vol. 96. No. 6. P. 1454-1464. https://doi.org/10.3945/ajcn.112.037556.

7. Hunsakul K., Laokuldilok T., Sakdatorn V., Klangpetch W., Brennan C.S., Utama-Ang N. Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate // Sci. Rep. 2022. Vol. 12. No. 1. P. 12582. https://doi.org/10.1038/s41598-022-16821-z.

8. Синявский Я.А., Туйгунов Д.Н., Капышева У.Н., Бахтиярова Ш.К., Сарсембаев Х.С., Жунусова Г.С., Омаров Е.Н., Бекманов Б.О., Жаксымов Б.И., Макашев Е., Джунусова А.Б. Влияние потребления специализированного молочно-фруктового продукта на биохимические показатели крови и антиоксидантный статус спортсменов // Вопросы питания. 2024. Т. 93. № 5. С. 43-56. https://doi.org/10.33029/0042-8833-2024-93-5-43-56.

9. Забодалова Л.А., Сучкова Е.П., Петров Д.А., Критченков А.С. Разработка комплексных кисломолочных напитков для спортивного питания. Часть 1 // Вестник Международной академии холода. 2019. № 2. С. 55-61. https://doi.org/10.17586/1606-4313-2019-18-2-55-61.

10. Новокшанова А.Л., Ожиганова Е.В. Медико-биологическое обоснование рецептуры регидрационного напитка с использованием молочной сыворотки для спортсменов // Вопросы питания. 2013. Т. 8. № 6. С. 71-74.

11. Adler-Nissen J. Improved method for determining food protein degree of hydrolysis // J. Food Sci. 1979. Vol. 44. No. 4. P. 1146-1149. https://doi.org/10.1111/j.1365-2621.1979.tb03419.x.

12. Haouet M.N., Piersanti A., Coni E., Galarini R. Experimental accelerated shelf life determination of a ready-to-eat meal: application of Arrhenius model to microbiological and sensory data // Food Control. 2013. Vol. 31. No. 2. P. 483-489. https://doi.org/10.1016/j.foodcont.2012.10.029.

13. Calligaris S., Barba L., Nicoli M.C. Accelerated shelf-life testing (ASLT) for food products: principles, applications, and limitations // Trends in Food Science and Technology. 2022. Vol. 123. P. 219-228. https://doi.org/10.1016/j.tifs.2022.03.004.

14. Park J.M., Kim J.Y., Kim H.J., Lee H.J. Predicting shelf-life of ice cream using accelerated shelf-life testing (ASLT) // Food Sci. Biotechnol. 2018. Vol. 27. No. 4. P. 1079-1086. https://doi.org/10.1007/s10068-018-0343-2.

15. Csupor D., Boros K., Jedlinszki N., Hohmann J. A validated RP-HPLC-DAD method for determination of L-theanine in tea // Food Anal. Methods. 2013. Vol. 6. No. 3. P. 813-818. https://doi.org/10.1007/s12161-012-9483-8.

16. Perini J.A., Tsuboy M.S.F., do Carmo Borges N.C., de Lima S.M., Vieira M.A.R., Carlin S.M.L., et al. Quantification of L-theanine in beverages by LC–ESI–MS: validation and application to functional products // J. Chromatogr. Sci. 2020. Vol. 58. No. 10. P. 941-948. https://doi.org/10.1093/chromsci/bmaa051.

17. Miyazaki T., Matsuzaki Y., Takemura M., Moritani T. Determination of taurine in energy drinks by HPLC with OPA derivatization // J. Food Compos. Anal. 2014. Vol. 34. No. 2. P. 178-183. https://doi.org/10.1016/j.jfca.2014.03.008.

18. European Directorate for the Quality of Medicines & HealthCare (EDQM). European Pharmacopoeia. 11th ed. Strasbourg: EDQM; 2023. General chapter 2.2.55: Peptide mapping. P. 86-89.

19. European Directorate for the Quality of Medicines & HealthCare (EDQM). European Pharmacopoeia. 11th ed. Strasbourg: EDQM; 2023. General chapter 2.2.30: Size-exclusion chromatography. P. 47-48.

20. Phillips S.M., van Loon L.J.C. Dietary protein for athletes: from requirements to optimum adaptation // J. Sports Sci. 2011. Suppl. 1. P. S29-S38. https://doi.org/10.1080/02640414.2011.619204.

21. Liu D., Chen M., Zhu J., Tian W., Guo Y., Ma H. A two-stage enzymolysis method and its application in exerting antioxidant activity of walnut protein // Front. Nutr. 2022. Vol. 9. P. 889434. https://doi.org/10.3389/fnut.2022.889434.

22. Xia Y., Zhu L., Wu G., Liu T., Li X., Wang X., Zhang H. Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates // LWT. 2022. Vol. 159. P. 113228. https://doi.org/10.1016/j.lwt.2022.113228.

23. Mirzapour-Kouhdasht A., McClements D.J., Taghizadeh M.S., Hamishehkar H., Jafari S.M. Strategies for oral delivery of bioactive peptides with focus on debittering and masking // NPJ Sci Food. 2023. Vol. 7 (1). P. 22. https://doi.org/10.1038/s41538-023-00198-y.

24. Evans M., McDonald A.C., Xiong L., Crowley D.C., Guthrie N. A randomized, triple-blind, placebo-controlled, crossover study to investigate the efficacy of a single dose of AlphaWave® L-Theanine on stress in a healthy adult population // Neurol Ther. 2021. Vol. 10. № 2. P. 1061-1078. https://doi.org/10.1007/s40120-021-00284-x.

25. De Carvalho F.G., Brandao C.F.C., Batitucci G., et al. Taurine supplementation associated with exercise increases mitochondrial activity and fatty acid oxidation gene expression in the subcutaneous white adipose tissue of obese women // Clin Nutr. 2021. Vol. 40. № 4. P. 2180-2187. https://doi.org/10.1016/j.clnu.2020.09.044.

26. Chen Q., Li Z., Pinho R.A., Gupta R.C., Ugbolue U.C., Thirupathi A., Gu Y. The dose response of taurine on aerobic and strength exercises: a systematic review // Front Physiol. 2021. Vol. 12. P. 700352. https://doi.org/10.3389/fphys.2021.700352.

27. Barido F.H., Kim H.J., Kang S.M., Jang A., Pak J.I., Lee S.K. The effect of hydrolysis pre-treatment by Flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in Samgyetang breast supplemented with black garlic // Food Sci Anim Resour. 2022. Vol. 42. № 4. P. 625-638. https://doi.org/10.5851/kosfa.2022.e26.

28. Hunsakul K., Laokuldilok T., Sakdatorn V., et al. Optimization of enzymatic hydrolysis by Alcalase and Flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate // Sci Rep. 2022. Vol. 12 (1). P. 12582. https://doi.org/10.1038/s41598-022-16821-z.

29. Kim H.G., Cheon E.J., Bai D.S., Lee Y.H., Koo B.H. Stress and heart rate variability: a meta-analysis and review of the literature // Psychiatry Investig. 2018. Vol. 15. No. 3. P. 235-245. https://doi.org/10.30773/pi.2017.08.17.

30. Wang S., Li J., Zhang Y., et al. Effects of food-derived bioactive peptides on cognitive function: a review // Food Res Int. 2021. Vol. 147. P. 110499. https://doi.org/10.1016/j.foodres.2021.110499.

31. Cheng L., Huang Y., Wang X., et al. Impact of peptide transport and memory function in the central nervous system // Front Neurosci. 2024. Vol. 18. P. 1203456. https://doi.org/10.3389/fnins.2024.1203456.

32. Zhang L., Li H., Chen W., et al. Isolation, identification, activity evaluation, and mechanism of walnut peptides with neuroprotective properties // Nutrients. 2023. Vol. 15. № 5. P. 1156. https://doi.org/10.3390/nu15051156.

33. Rafique H., Khan M., Li X., et al. Characterization and exploration of the neuroprotective effects of bioactive peptides // Nutrients. 2023. Vol. 15. № 7. P. 1452. https://doi.org/10.3390/nu15071452.

References

1. Russo I, Della Gatta PA, Garnham A, Porter J, Burke LM, Costa RJS. Does the nutritional composition of dairy milk based recovery beverages influence post-exercise gastrointestinal and immune status, and subsequent markers of recovery optimisation in response to high intensity interval exercise? Front Nutr. 2021;(7):622270. https://doi.org/10.3389/fnut.2020.622270.

2. Pearson AG, Hind K, Macnaughton LS. The impact of dietary protein supplementation on recovery from resistance exercise-induced muscle damage: A systematic review with meta-analysis. Eur J Clin Nutr. 2023;77(8):767-783. https://doi.org/10.1038/s41430-022-01250-y.

3. Tang JE, Moore DR, Kujbida GW, Tarnopolsky MA, Phillips SM. Ingestion of whey hydrolysate, casein, or soy protein isolate after resistance exercise increases postprandial muscle protein synthesis in young men. J Appl Physiol. 2009;107(3):987-992. https://doi.org/10.1152/japplphysiol.00076.2009.

4. Jäger R, Kerksick CM, Campbell BI, Cribb PJ, Wells SD, Skwiat TM, et al. International Society of Sports Nutrition position stand: protein and exercise. J Int Soc Sports Nutr. 2017;(14):20. https://doi.org/10.1186/s12970-017-0177-8.

5. Hidese S, Ogawa S, Ota M, Ishida I, Yasukawa Z, Ozeki M, Kunugi H. Effects of L-theanine administration on stress-related symptoms and cognitive functions in healthy adults: a randomized controlled trial. Nutrients. 2019;11(10):2362. https://doi.org/10.3390/nu11102362.

6. Cermak NM, Res PT, de Groot LC, Saris WH, van Loon LJ. Protein supplementation augments the adaptive response of skeletal muscle to resistance-type exercise training: a meta-analysis. Am J Clin Nutr. 2012;96(6):1454-1464. https://doi.org/10.3945/ajcn.112.037556.

7. Hunsakul K, Laokuldilok T, Sakdatorn V, Klangpetch W, Brennan CS, Utama-Ang N. Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate. Sci Rep. 2022;12(1):12582. https://doi.org/10.1038/s41598-022-16821-z.

8. Sinyavskiy YA, Tuygunov DN, Kapysheva UN, Bakhtiyarova ShK, Sarsembayev KhS, Zhunusova GS, Omarov EN, Bekmanov BO, Zhaksymov BI, Makashev E, Dzhunusova AB. Influence of consumption of a specialized dairy-fruit food product on blood biochemical parameters and antioxidant status of athletes. Voprosy pitaniya = Problems of nutrition. 2024;93(5):43-56. (In Russ.). https://doi.org/10.33029/0042-8833-2024-93-5-43-56.

9. Zabodalova LA, Suchkova EP, Petrov DA, Kritchenkov AS. Development of complex acid and milk drinks for sports food. Part 1. Vestnik Mezhdunarodnoy akademii kholoda. 2019;(2):55-61. (In Russ.). https://doi.org/10.17586/1606-4313-2019-18-2-55-61.

10. Novokshanova AL, Ozhiganova EV. Medical and biological basis of the recipe of whey-containing rehydrating beverage for the athletes. Voprosy pitaniya = Problems of nutrition. 2013;82(6):71-74. (In Russ.).

11. Adler-Nissen J. Improved method for determining food protein degree of hydrolysis. Journal of Food Science. 1979;44(4):1146-1149. https://doi.org/10.1111/j.1365-2621.1979.tb03419.x.

12. Haouet MN, Piersanti A, Coni E, Galarini R. Experimental accelerated shelf life determination of a ready-to-eat meal: Application of Arrhenius model to microbiological and sensory data. Food Control. 2013;31(2):483-489. https://doi.org/10.1016/j.foodcont.2012.10.029.

13. Calligaris S, Barba L, Nicoli MC. Accelerated shelf-life testing (ASLT) for food products: Principles, applications, and limitations. Trends in Food Science and Technology. 2022;(123):219-228. https://doi.org/10.1016/j.tifs.2022.03.004.

14. Park JM, Kim JY, Kim HJ, Lee HJ. Predicting shelf-life of ice cream using accelerated shelf-life testing (ASLT). Food Science and Biotechnology. 2018;27(4):1079-1086. https://doi.org/10.1007/s10068-018-0343-2.

15. Csupor D, Boros K, Jedlinszki N, Hohmann J. A validated RP-HPLC-DAD method for determination of L-theanine in tea. Food Analytical Methods. 2013;6(3):813-818. https://doi.org/10.1007/s12161-012-9483-8.

16. Perini JA, Tsuboy MSF, do Carmo Borges NC, de Lima SM, Vieira MAR, Carlin SML, et al. Quantification of L-theanine in beverages by LC–ESI–MS: Validation and application to functional products. Journal of Chromatographic Science. 2020;58(10):941-948. https://doi.org/10.1093/chromsci/bmaa051.

17. Miyazaki T, Matsuzaki Y, Takemura M, Moritani T. Determination of taurine in energy drinks by HPLC with OPA derivatization. Journal of Food Composition and Analysis. 2014;34(2):178-183. https://doi.org/10.1016/j.jfca.2014.03.008.

18. European Directorate for the Quality of Medicines & HealthCare (EDQM). European Pharmacopoeia. 11th ed. Strasbourg: EDQM; 2023. General chapter 2.2.55: Peptide mapping:86-89.

19. European Directorate for the Quality of Medicines & HealthCare (EDQM). European Pharmacopoeia. 11th ed. Strasbourg: EDQM; 2023. General chapter 2.2.30: Size-exclusion chromatography:47-48.

20. Phillips SM, van Loon LJC. Dietary protein for athletes: from requirements to optimum adaptation. J Sports Sci. 2011;29(1):S29-S38. https://doi.org/10.1080/02640414.2011.619204.

21. Liu D, Chen M, Zhu J, Tian W, Guo Y, Ma H. A two-stage enzymolysis method and its application in exerting antioxidant activity of walnut protein. Front Nutr. 2022;(9):889434. https://doi.org/10.3389/fnut.2022.889434.

22. Xia Y, Zhu L, Wu G, Liu T, Li X, Wang X, Zhang H. Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates. LWT. 2022;(159):113228. https://doi.org/10.1016/j.lwt.2022.113228.

23. Mirzapour-Kouhdasht A, McClements DJ, Taghizadeh MS, Hamishehkar H, Jafari SM. Strategies for oral delivery of bioactive peptides with focus on debittering and masking. NPJ Sci Food. 2023;(7):22. https://doi.org/10.1038/s41538-023-00198-y.

24. Evans M, McDonald AC, Xiong L, Crowley DC, Guthrie N. A randomized, triple-blind, placebo-controlled, crossover study to investigate the efficacy of a single dose of AlphaWave® L-Theanine on stress in a healthy adult population. Neurol Ther. 2021;10(2):1061-1078. https://doi.org/10.1007/s40120-021-00284-x.

25. De Carvalho FG, Brandao CFC, Batitucci G, et al. Taurine supplementation associated with exercise increases mitochondrial activity and fatty acid oxidation gene expression in the subcutaneous white adipose tissue of obese women. Clin Nutr. 2021;40(4):2180-2187. https://doi.org/10.1016/j.clnu.2020.09.044.

26. Chen Q, Li Z, Pinho RA, Gupta RC, Ugbolue UC, Thirupathi A, Gu Y. The dose response of taurine on aerobic and strength exercises: a systematic review. Front Physiol. 2021;(12):700352. https://doi.org/10.3389/fphys.2021.700352.

27. Barido FH, Kim HJ, Kang SM, Jang A, Pak JI, Lee SK. The effect of hydrolysis pre-treatment by Flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in Samgyetang breast supplemented with black garlic. Food Sci Anim Resour. 2022;42(4):625-638. https://doi.org/10.5851/kosfa.2022.e26.

28. Hunsakul K, Laokuldilok T, Sakdatorn V, et al. Optimization of enzymatic hydrolysis by Alcalase and Flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate. Sci Rep. 2022;12(1):12582. https://doi.org/10.1038/s41598-022-16821-z.

29. Kim HG, Cheon EJ, Bai DS, Lee YH, Koo BH. Stress and heart rate variability: a meta-analysis and review of the literature. Psychiatry Investig. 2018;15(3):235-245. https://doi.org/10.30773/pi.2017.08.17.

30. Wang S, Li J, Zhang Y, et al. Effects of food-derived bioactive peptides on cognitive function: a review. Food Res Int. 2021;(147):110499. https://doi.org/10.1016/j.foodres.2021.110499.

31. Cheng L, Huang Y, Wang X, et al. Impact of peptide transport and memory function in the central nervous system. Front Neurosci. 2024;(18):1203456. https://doi.org/10.3389/fnins.2024.1203456.

32. Zhang L, Li H, Chen W, et al. Isolation, identification, activity evaluation, and mechanism of walnut peptides with neuroprotective properties. Nutrients. 2023;15(5):1156. https://doi.org/10.3390/nu15051156.

33. Rafique H, Khan M, Li X, et al. Characterization and exploration of the neuroprotective effects of bioactive peptides. Nutrients. 2023;15(7):1452. https://doi.org/10.3390/nu15071452.