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与男性长跑运动员相比,女性长跑运动员在锻炼后摄入小麦麸质水解物时会表现出不同的反应。

Female distance runners show a different response to post-workout consumption of wheat gluten hydrolysate compared to their male counterparts.

作者信息

Hirao Tomomi, Koikawa Natsue, Aoki Kazuhiro, Sakuraba Keishoku, Shimmura Yuki, Suzuki Yoshio, Sawaki Keisuke

机构信息

Department of Sports Science, School of Health and Sports Science, Juntendo University, Chiba 270-1695;

出版信息

Exp Ther Med. 2012 Apr;3(4):641-644. doi: 10.3892/etm.2012.446. Epub 2012 Jan 9.

DOI:10.3892/etm.2012.446
PMID:22969944
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3438585/
Abstract

Wheat gluten hydrolysate (WGH) is rich in glutamyl residue; glutamine is considered a conditionally essential amino acid under physical stress. WGH has been reported to suppress post-exercise rises in serum creatine kinase in male distance runners. This study aimed to reproduce the effects in female distance runners under similar conditions. The study was conducted in a double-blinded crossover manner. Six female collegiate distance runners ingested WGH or a placebo after a 2-h run at an intensity estimated as 60-70% of their maximum oxygen uptake. Blood was sampled before, immediately after, and at 10 and 24 h after the run. Unlike those in male runners, serum creatine kinase (CK) increased slightly, with a peak at 10 h after the run, while plasma glutamine kept declining. The anti-inflammatory effect of WGH was not evident since the post-exercise elevation of CK was ambiguous. Plasma glutamine concentrations also showed a different kinetics from that in men.

摘要

小麦麸质水解物(WGH)富含谷氨酰胺残基;在身体应激状态下,谷氨酰胺被认为是一种条件必需氨基酸。据报道,WGH可抑制男性长跑运动员运动后血清肌酸激酶的升高。本研究旨在在相似条件下重现对女性长跑运动员的影响。该研究采用双盲交叉方式进行。六名女性大学长跑运动员在以估计为其最大摄氧量60 - 70%的强度进行2小时跑步后,摄入WGH或安慰剂。在跑步前、跑步后即刻、跑步后10小时和24小时采集血液样本。与男性运动员不同,血清肌酸激酶(CK)略有升高,在跑步后10小时达到峰值,而血浆谷氨酰胺持续下降。由于运动后CK升高不明确,WGH的抗炎作用不明显。血浆谷氨酰胺浓度的动力学变化也与男性不同。

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Post-training consumption of wheat gluten hydrolysate suppresses the delayed onset of muscle injury in soccer players.训练后食用小麦面筋水解物可抑制足球运动员肌肉损伤的延迟发作。
Exp Ther Med. 2012 Jun;3(6):969-972. doi: 10.3892/etm.2012.539. Epub 2012 Apr 3.

本文引用的文献

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Nutrition. 2009 May;25(5):493-8. doi: 10.1016/j.nut.2008.11.001. Epub 2009 Jan 8.
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