title: Post-training consumption of wheat gluten hydrolysate suppresses the delayed onset of muscle injury in soccer players.
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.
authors.affiliation: School of Health and Sports Science;
authors.forename: Kazuhiro
authors.initials: K
authors.lastname: Aoki
authors.forename: Yoshimitsu
authors.initials: Y
authors.lastname: Kohmura
authors.forename: Yoshio
authors.initials: Y
authors.lastname: Suzuki
authors.forename: Natsue
authors.initials: N
authors.lastname: Koikawa
authors.forename: Masafumi
authors.initials: M
authors.lastname: Yoshimura
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Aoba
authors.forename: Norifumi
authors.initials: N
authors.lastname: Fukushi
authors.forename: Keishoku
authors.initials: K
authors.lastname: Sakuraba
authors.forename: Isao
authors.initials: I
authors.lastname: Nagaoka
authors.forename: Keisuke
authors.initials: K
authors.lastname: Sawaki