TITLE

Acute milk-based protein-CHO supplementation attenuates exercise-induced muscle damage

AUTHOR(S)
Cockburn, Emma; Hayes, Philip R.; French, Duncan N.; Stevenson, Emma; Gibson, Alan St Clair.
PUB. DATE
August 2008
SOURCE
Applied Physiology, Nutrition & Metabolism;Aug2008, Vol. 33 Issue 4, p775
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Exercise-induced muscle damage (EIMD) leads to the degradation of protein structures within the muscle. This may subsequently lead to decrements in muscle performance and increases in intramuscular enzymes and delayed-onset muscle soreness (DOMS). Milk, which provides protein and carbohydrate (CHO), may lead to the attenuation of protein degradation and (or) an increase in protein synthesis that would limit the consequential effects of EIMD. This study examined the effects of acute milk and milk-based protein-CHO (CHO-P) supplementation on attenuating EIMD. Four independent groups of 6 healthy males consumed water (CON), CHO sports drink, milk-based CHO-P or milk (M), post EIMD. DOMS, isokinetic muscle performance, creatine kinase (CK), and myoglobin (Mb) were assessed immediately before and 24 and 48 h after EIMD. DOMS was not significantly different (p > 0.05) between groups at any time point. Peak torque (dominant) was significantly higher (p < 0.05) 48 h after CHO-P compared with CHO and CON, and M compared with CHO. Total work of the set (dominant) was significantly higher (p < 0.05) 48 h after CHO-P and M compared with CHO and CON. CK was significantly lower (p < 0.05) 48 h after CHO-P and M compared with CHO. Mb was significantly lower (p < 0.05) 48 h after CHO-P compared with CHO. At 48 h post-EIMD, milk and milk-based protein-CHO supplementation resulted in the attenuation of decreases in isokinetic muscle performance and increases in CK and Mb. Les lésions musculaires causées par l’exercice (EIMD) entraînent la dégradation des structures protéiques dans la fibre musculaire. Cette dégradation peut conduire à la diminution de la performance musculaire et à l’augmentation de la concentration des enzymes intramusculaires et des courbatures (DOMS). Le lait, source de protéines et de glucides (CHO), contribuerait à l’atténuation de la dégradation protéique et à l’augmentation de la synthèse protéique et, de ce fait, diminuerait les effets des EIMD. Cette étude se propose donc d’analyser les effets de la consommation de lait et de suppléments de protéines et de glucides lactés (CHO-P) sur l’atténuation des EIMD. Quatre groupes indépendants constitués de 6 hommes en bonne santé consomment de l’eau (CON), une boisson énergétique sucrée, des protéines et des glucides lactés (CHO-P) ou du lait (M), et ce, à la suite d’EIMD. Immédiatement avant les EIMD, puis 24 h et 48 h après, on évalue les DOMS, la performance musculaire isocinétique, et les concentrations de créatine kinase (CK) et de myoglobine (Mb). D’un groupe à l’autre et d’un moment à l’autre, on n’observe pas de différence de perception des DOMS (p > 0,05). Comparativement aux groupes CHO et CON, le moment de force de pointe du côté dominant du groupe CHO-P est significativement plus important 48 h après la supplémentation (p < 0,05); on observe le même phénomène chez le groupe M comparativement au groupe CHO. La quantité totale de travail effectué du côté dominant durant la série d’exercices est aussi significativement plus importante (p < 0,05) 48 h après la supplémentation en CHO-P et après la consommation de M, comparativement à CHO et à CON. Comparativement à CHO, la concentration de CK 48 h après la supplémentation en CHO-P et la consommation de M est significativement moins importante (p < 0,05). Comparativement à CHO, la concentration de Mb est aussi significativement plus faible 48 h après la supplémentation en CHO-P (p < 0,05). Quarante-huit heures après les EIMD, la consommation de lait et de suppléments de protéines et de glucides lactés atténue la diminution de performance musculaire isocinétique et l’augmentation des concentrations de CK et de Mb.
ACCESSION #
33379701

 

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