Post-training consumption of wheat gluten hydrolysate suppresses the delayed onset of muscle injury in soccer players

Kazuhiro Aoki, Yoshimitsu Kohmura, Yoshio Suzuki, Natsue Koikawa, Masafumi Yoshimura, Yukihiro Aoba, Norifumi Fukushi, Keishoku Sakuraba, Isao Nagaoka, Keisuke Sawaki

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Wheat gluten hydrolysate (WGH) is reported to suppress the muscle injuries associated with exercise in long distance running and weight training. In the present study, we investigated the effects of WGH consumption on suppression of muscle injury after soccer training in a double-blind crossover study. Immediately after a mini soccer game, six soccer players consumed 18.0 g of WGH, and muscle injury was investigated using serum creatine kinase (CK) as an indicator. The results showed a significant increase in serum CK from immediately after exercise to 12 h after exercise stress (p<0.05) in the placebo group, while serum CK decreased during this same time period in the WGH group, and the difference between the two groups was significant. This suggests that WGH consumption suppresses delayed-onset muscle injury after exercise in soccer.

Original languageEnglish
Pages (from-to)969-972
Number of pages4
JournalExperimental and Therapeutic Medicine
Volume3
Issue number6
DOIs
Publication statusPublished - 2012 Jun
Externally publishedYes

Keywords

  • Football
  • Muscle injury
  • Soccer
  • Wheat gluten hydrolysate

ASJC Scopus subject areas

  • Immunology and Microbiology (miscellaneous)
  • Cancer Research

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