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Wheat gluten hydrolysate affects race performance in the triathlon
Natsue Koikawa1, Emi Aoki1, Yoshio Suzuki2
1School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695;
Biomedical Reports
|March 21, 2014
Summary
Wheat gluten hydrolysate (WGH) supplementation may enhance athletic performance by reducing overall race time in triathletes. However, WGH did not significantly alter exercise-induced muscle damage markers like serum creatinine kinase (CK).
Area of Science:
- Sports Science
- Nutritional Biochemistry
- Exercise Physiology
Background:
- Wheat gluten hydrolysate (WGH) is derived from enzymatic digestion of wheat gluten.
- Previous studies suggest WGH can mitigate exercise-induced increases in serum creatinine kinase (CK) activity.
- The impact of WGH on athletic performance remains largely uninvestigated.
Purpose of the Study:
- To investigate the effects of WGH supplementation on athletic performance in female triathletes.
- To determine if WGH influences exercise-induced muscle damage markers during a triathlon.
Main Methods:
- A crossover, double-blind study involving five female college triathletes.
- Participants completed an Olympic distance triathlon with or without 21g of WGH during the cycling leg.
- Total race time, running leg time, and serum CK levels were measured.
Main Results:
- Ingestion of WGH resulted in a significantly shorter running leg time and overall race time.
- No significant differences in serum CK levels were observed between the WGH and placebo conditions.
- Muscle damage markers did not appear to be affected by WGH supplementation.
Conclusions:
- WGH supplementation may offer performance benefits for endurance athletes, evidenced by reduced race times.
- WGH does not appear to attenuate exercise-induced muscle damage as indicated by serum CK levels in this cohort.
- Further research is warranted to explore the ergogenic mechanisms of WGH and its effects on different performance metrics and athlete populations.
