Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men

Nutrition Journal

Research

Kazuya Takeda¹  Yasushi Nakamura¹  Kenji Sato¹  Masayo Iwasa²  Keitaro Mune²  Wataru Aoi²  Haruka Yamauchi²  Kiyomi Harada²  Kaori Furuta²  Sayori Wada²  Akane Higashi²  Shota Sasaki² 

[1] Laboratory of Food Science, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, 1-5 Hangi-cho Shimogamo, Sakyo-ku, Kyoto, Japan;Laboratory of Health Science, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, 1-5 Hangi-cho Shimogamo, Sakyo-ku, Kyoto, Japan;

关键词: Lactobacillus helveticus;    Delayed-onset muscle damage;    Inflammation;    Oxidative stress;    Antioxidant;   

DOI  :  10.1186/1475-2891-12-83

 received in 2013-01-13, accepted in 2013-06-12,  发布年份 2013

来源: Springer

【 摘 要 】

BackgroundThis study investigated the effect of fermented milk supplementation on glucose metabolism associated with muscle damage after acute exercise in humans.MethodsEighteen healthy young men participated in each of the three trials of the study: rest, exercise with placebo, and exercise with fermented milk. In the exercise trials, subjects carried out resistance exercise consisting of five sets of leg and bench presses at 70–100% 12 repetition maximum. Examination beverage (fermented milk or placebo) was taken before and after exercise in double-blind method. On the following day, we conducted an analysis of respiratory metabolic performance, blood collection, and evaluation of muscle soreness.ResultsMuscle soreness was significantly suppressed by the consumption of fermented milk compared with placebo (placebo, 14.2 ± 1.2 score vs. fermented milk, 12.6 ± 1.1 score, p < 0.05). Serum creatine phosphokinase was significantly increased by exercise, but this increase showed a tendency of suppression after the consumption of fermented milk. Exercise significantly decreased the respiratory quotient (rest, 0.88 ± 0.01 vs. placebo, 0.84 ± 0.02, p < 0.05), although this decrease was negated by the consumption of fermented milk (0.88 ± 0.01, p < 0.05). Furthermore, exercise significantly reduced the absorption capacity of serum oxygen radical (rest, 6.9 ± 0.4 μmol TE/g vs. placebo, 6.0 ± 0.3 μmol TE/g, p < 0.05), although this reduction was not observed with the consumption of fermented milk (6.2 ± 0.3 μmol TE/g).ConclusionThese results suggest that fermented milk supplementation improves glucose metabolism and alleviates the effects of muscle soreness after high-intensity exercise, possibly associated with the regulation of antioxidant capacity.

【 授权许可】

Unknown   
© Iwasa et al.; licensee BioMed Central Ltd. 2013. This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.