title: Wheat gluten hydrolysate affects race performance in the triathlon.
abstract: 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.
authors.affiliation: School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
authors.forename: Natsue
authors.initials: N
authors.lastname: Koikawa
authors.affiliation: School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
authors.forename: Emi
authors.initials: E
authors.lastname: Aoki
authors.affiliation: Graduate School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
authors.forename: Yoshio
authors.initials: Y
authors.lastname: Suzuki
authors.affiliation: Graduate School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
authors.forename: Keishoku
authors.initials: K
authors.lastname: Sakuraba
authors.affiliation: Department of Host Defense and Biochemical Research, Graduate School of Medicine, Juntendo University, Bunkyo, Tokyo 113-8421;
authors.forename: Isao
authors.initials: I
authors.lastname: Nagaoka
authors.affiliation: School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
authors.forename: Kazuhiro
authors.initials: K
authors.lastname: Aoki
authors.affiliation: Nisshin Pharma Inc., Chiyoda, Tokyo 101-8441, Japan.
authors.forename: Yuki
authors.initials: Y
authors.lastname: Shimmura
authors.affiliation: School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
authors.forename: Keisuke
authors.initials: K
authors.lastname: Sawaki
keywords: inflammation; triathlon; wheat gluten hydrolysate