Koikawa Natsue, Aoki Emi, Suzuki Yoshio, Sakuraba Keishoku, Nagaoka Isao, Aoki Kazuhiro, Shimmura Yuki, Sawaki Keisuke
School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
Graduate School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
Biomed Rep. 2013 Jul;1(4):646-650. doi: 10.3892/br.2013.105. Epub 2013 May 14.
Wheat gluten hydrolysate (WGH) is a food ingredient, prepared by partial enzymatic digestion of wheat gluten, which has been reported to suppress exercise-induced elevation of serum creatinine kinase (CK) activity. However, its effects on athletic performance have not yet been elucidated. This is the presentation of an experiment performed on five female college triathletes who completed an Olympic distance triathlon with or without ingestion of 21 g of WGH during the cycling leg. The experiment was performed in a crossover double-blind manner. The race time of the running leg and thus the total race time was significantly shorter when WGH was ingested. However, serum CK levels exhibited no apparent differences between the two WGH or placebo groups.
小麦面筋水解物（WGH）是一种食品成分，通过对小麦面筋进行部分酶解制备而成，据报道它能抑制运动引起的血清肌酸激酶（CK）活性升高。然而，其对运动表现的影响尚未阐明。本文介绍了一项针对五名女性大学铁人三项运动员进行的实验，她们在自行车赛段中摄入或不摄入21克WGH完成了奥运会距离的铁人三项比赛。实验采用交叉双盲方式进行。摄入WGH时，跑步赛段的比赛时间以及总比赛时间显著缩短。然而，两个WGH组或安慰剂组之间的血清CK水平没有明显差异。
