TABLE 1.
Physiological characteristics before and after the exercise intervention of the subgroup (n = 14) with available microbiota data at both time points
| Subgroup analysis (n = 14) | p value | ||
|---|---|---|---|
| Pre | Post | ||
| Age (y) | 51 ± 11 | ‐ | ‐ |
| Female sex (%) | 50% | ||
| Body composition | |||
| Weight (kg) | 105.4 ± 16.8 | 102.6 ± 17.4 | 0.03 |
| BMI (kg/m²) | 34.9 ± 4.9 | 33.9 ± 5.2 | 0.03 |
| Waist to hip ratio | 1.00 ± 0.10 | 0.99 ± 0.07 | 0.36 |
| VAT mass (g) | 887 ± 334 | 830 ± 337 | 0.04 |
| VAT volume (cm3) | 959 ± 361 | 897 ± 364 | 0.02 |
| Insulin sensitivity | |||
| M‐value (mg/min/kg) | 3.8 ± 1.9 | 4.5 ± 1.7 | 0.007 |
| Blood pressure | |||
| Systolic blood pressure (mmHg) | 132 ± 16 | 131 ± 14 | 0.6 |
| Diastolic blood pressure (mmHg) | 87 ± 11 | 80 ± 9 | 0.003 |
| Resting heart rate (bpm) | 67 ± 10 | 72 ± 12 | 0.5 |
| Physical fitness | |||
| VO2 max (mL/min/kg) | 27.7 ± 5.5 | 31.9 ± 7.0 | <0.0001 |
| VO2 max (mL/min/kg FFM) | 46.0 ± 6.6 | 51.2 ± 8.0 | 0.001 |
| Power (W) | 204 ± 42 | 250 ± 47 | <0.001 |
| Daily dietary composition | |||
| Energy intake (kcal) | 2,028 ± 622 | 1,905 ± 389 | 0.18 |
| Carbohydrate (g) | 211 ± 39 | 210 ± 58 | 0.94 |
| Fat (g) | 75 ± 42 | 66 ± 22 | 0.28 |
| Unsaturated fat (g) | 28 ± 18 | 26 ± 9 | 0.74 |
| Protein (g) | 98 ± 26 | 93 ± 18 | 0.52 |
| Lipid profile | |||
| Cholesterol (mmol/L) | 5.6 ± 1.5 | 5.2 ± 1.1 | 0.03 |
| HDL (mmol/L) | 1.4 ± 0.3 | 1.4 ± 0.3 | 0.35 |
| LDL (mmol/L) | 3.7 ± 1.3 | 3.4 ± 1.2 | 0.05 |
| Triglycerides (mmol/L) | 1.8 ± 0.7 | 1.8 ± 0.8 | 0.99 |
Data given as mean ± SD. p value represents the level of significance for post versus pre values.
Abbreviations: FFM, fat free mass; HDL, high density lipoprotein; LDL, low density lipoprotein; VAT, visceral adipose tissue.