Background: The burgeoning field of nutrigenomics offers a promising avenue for enhancing athletic performance through personalized nutrition plans tailored to an individual's genetic makeup. This study delves into the intricate dynamics between gene-diet interactions and their implications for athletes' performance, recovery rate, and endurance levels, thus contributing to the growing discourse on personalized sports nutrition and training regimens. Objective: The primary objective of this study was to investigate the impact of gene-diet interactions on sports performance, with a specific focus on understanding how these interactions influence athletes' recovery rates and endurance levels. The study aimed to provide empirical evidence to support the development of personalized nutrition and training strategies in the realm of sports. Methods: Utilizing a quantitative research design, this investigation analyzed data from 400 athletes, drawing on secondary sources, including the World Bank's extensive databases. Statistical analyses were conducted using the Statistical Package for the Social Sciences (SPSS) Version 25, encompassing descriptive statistics, Pearson correlation analysis, regression analysis, and factor analysis through Principal Component Analysis. This comprehensive methodological approach aimed to unravel the complex relationships between genetic variations, dietary patterns, and athletic performance metrics. Results: Descriptive statistics revealed a wide range of performance scores (50.57 - 99.60), recovery rates (1.02 - 9.99), and endurance levels (1.00 - 9.93), indicating significant variability among athletes. Correlation analysis demonstrated a modest but significant relationship between recovery rate and performance score (r = .140, p < .05), while regression analysis showed minimal explanatory power of gene variation and diet type on performance scores (R Square = .012). Factor analysis identified a latent factor predominantly influenced by recovery rate, suggesting an underlying trait affecting various aspects of athletic performance. Conclusion: This study underscores the complex and multifaceted nature of gene-diet interactions in influencing sports performance. The findings advocate for a more nuanced, personalized approach to nutrition and training, emphasizing the need for further research to explore a broader spectrum of genetic and dietary factors. The potential of nutrigenomics in sports underscores the importance of individualized dietary plans in optimizing athletic performance and recovery.

Galactooligosaccharides (GOS) mimic the role of dietary fibres and are known to offer several health benefits, especially those relating to heart and gastrointestinal health. Glycosidation of lactose in milk can be utilized to produce GOS in cottage cheese. The current study was conducted to evaluate the sensory as well as physicochemical properties of GOS containing cottage cheese. For this purpose, transgalactosylated milk was used to obtain casein after it was curdled using citric acid. Subsequently, the sensory evaluation of organoleptic properties was done by ten panellists on the 0, 4th, 8th, and 12th day of storage. The sensory characteristics during the shelf-life study did not show a significant difference. The prebiotic cheese was sweeter and softer as compared to the control cheese. Additionally, the prebiotic cheese was ranked higher in the overall sensory characteristics score than the control cheese. Based on the findings, we suggest that GOS containing cheese as well as other food products should be commercially produced since they would be a valuable healthy addition to the diet.

In this study, lactose in milk is converted to galacto-oligosaccharides (GOS) using β-gal from Kluveromyces lactis. Trans-galactosylation was done by adding 1 mL of β-gal in 1L milk at 42°C for 2 hours with continuous agitation. Subsequently, the cheese prepared from the GOS enriched milk and control milk were compared for the physico-chemical and organoleptic properties. The chemical composition of prebiotic cheese exhibited non-significant differences for the fat, protein, moisture and ash, whereas a significantly lower level of lactose (56.25%) was observed as compared to control cheese. Organoleptic evaluation showed that the prebiotic cheese has a similar appearance and overall acceptability as does the control cheese except for taste and texture which were improved by trans-glycosylation.