Development of high protein supplements containing synbiotics for athletes
Authors: Keawyok Kridsada , Jodnak Supavadee 
Published: February 2025

Background: Although protein consumption can enhance physical performance and muscle mass in athletes, excessive protein intake may cause an imbalance in gut microbiota (dysbiosis), negatively affecting the gastrointestinal tract. Probiotics and prebiotics have been shown to positively affect athletes' gut health.
Objective: Therefore, this research aimed to develop and evaluate a high-protein supplement containing a synbiotic formulation for athletes, focusing on nutritional value, microbiological analysis, sensory evaluation, and packaging design. In addition, the product was evaluated for probiotic survival in the gastrointestinal tract and its impact on gut microbiota in a fecal batch fermentation system.
Methods: Appropriate probiotic strains were selected to formulate the product according to the Thai RDI guidelines. Standard nutritional value and microbial analysis methods were applied to evaluate the product. The product prototype was designed to be appealing, and the final product was evaluated through sensory analysis. The fecal batch fermentation (in vitro) was used to study changes in the composition and proportion of gut microorganisms, utilizing next-generation sequencing (NGS) technology to sequence nucleotides. In addition, gut metabolites, including short-chain fatty acids (SCFAs), were also analyzed to further assess the product's impact on gut health.
Results: Lactobacillus paracasei was selected for the product formulation due to its efficient growth in a prebiotic isomaltooligosaccharides (IMO) medium. The nutritional value of the product shows that it contains protein, carbohydrates, and fat in a ratio of 79:16:1, providing a total energy of 120 Kcal per 35g serving. Additionally, the microbial quality of the product met the standards set by the Food and Drug Administration of Thailand. The packaging was designed as an attractive plastic sachet with a nutrition label. The product was well-received, with the sensory evaluation showing positive results. The probiotic survival rate in simulated gastrointestinal conditions was approximately 69%. Gut microbiome profiling demonstrated favorable results after 24 hours of fermentation of the developed product, highlighting the growth of beneficial bacteria, particularly those that produce SCFAs (Acidaminococcus, Megamonas, and Parabacteroides), along with the suppression of pathogens, especially Escherichia-Shigella. The concentration of SCFAs, including acetic acid, propionic acid, and butyric acid, significantly increased after fermenting the developed product for 24 hours, with concentrations of 70.50±2.25, 38.60±1.20, and 22.22±0.85 mM, respectively.
Conclusion: The research shows that the high-protein supplement with a synbiotic formulation tailored for athletes meets established quality standards and is well-received for its prototype and flavor. Beyond providing athletes with a substantial protein boost, this supplement could offer various health advantages by promoting the growth of beneficial gut bacteria and aiding in the production of their associated metabolites. As a result, it can be concluded that this cutting-edge synbiotic protein supplement supports both gut health and athletic performance.
Novelty of the Study: This study presents the first-ever development of a high-protein supplement formulated with a synbiotic approach, addressing both muscle recovery and gut microbiota balance in athletes. Unlike conventional protein supplements, this formulation integrates Lactobacillus paracasei and isomaltooligosaccharides (IMO) to enhance probiotic survival (69%) while promoting the growth of SCFA-producing beneficial bacteria and suppressing pathogens in a fecal batch fermentation system. By improving gut health, performance, and recovery, this synbiotic solution transforms sports nutrition and gives athletes a competitive advantage.
Keywords: functional food; bioactive compounds; athletes; synbiotic; batch culture; microbiome; short-chain fatty acid