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

研究成果: Article

3 引用 (Scopus)

抜粋

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.

元の言語English
ページ(範囲)969-972
ページ数4
ジャーナルExperimental and Therapeutic Medicine
3
発行部数6
DOI
出版物ステータスPublished - 2012 6 1
外部発表Yes

ASJC Scopus subject areas

  • Immunology and Microbiology (miscellaneous)
  • Cancer Research

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    Aoki, K., Kohmura, Y., Suzuki, Y., Koikawa, N., Yoshimura, M., Aoba, Y., Fukushi, N., Sakuraba, K., Nagaoka, I., & Sawaki, K. (2012). Post-training consumption of wheat gluten hydrolysate suppresses the delayed onset of muscle injury in soccer players. Experimental and Therapeutic Medicine, 3(6), 969-972. https://doi.org/10.3892/etm.2012.539