Wheat gluten hydrolysate affects race performance in the triathlon

Koikawa,Natsue; Aoki,Emi; Suzuki,Yoshio; Sakuraba,Keishoku; Nagaoka,Isao; Aoki,Kazuhiro; Shimmura,Yuki; Sawaki,Keisuke

doi:10.3892/br.2013.105

Wheat gluten hydrolysate affects race performance in the triathlon

Authors:
- Natsue Koikawa
- Emi Aoki
- Yoshio Suzuki
- Keishoku Sakuraba
- Isao Nagaoka
- Kazuhiro Aoki
- Yuki Shimmura
- Keisuke Sawaki
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Affiliations: School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695, Japan, Graduate School of Health and Sports Science, Juntendo University, Inzai, Chiba 270-1695, Japan, Department of Host Defense and Biochemical Research, Graduate School of Medicine, Juntendo University, Bunkyo, Tokyo 113-8421, Japan, Nisshin Pharma Inc., Chiyoda, Tokyo 101-8441, Japan
Published online on: May 14, 2013 https://doi.org/10.3892/br.2013.105
Pages: 646-650

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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.

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