Inhibitory effect of fermented milk on delayed-onset muscle damage after exercise.
J Nutr Biochem
; 18(2): 140-5, 2007 Feb.
Article
en En
| MEDLINE
| ID: mdl-16781862
ABSTRACT
Milk fermented with a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae is drunk on a daily basis by many people in Japan and has several beneficial effects. We studied the influence of this fermented milk product on muscle damage after prolonged exercise in rats. Wistar rats were divided into four groups rested controls, rested rats given fermented milk diet, exercised rats and exercised rats given fermented milk diet. After 3 weeks of acclimatization, both exercise groups were made to run on a treadmill at 26 m/min for 60 min. Exercise increased the serum creatine kinase level, as well as myeloperoxidase activity and the level of thiobarbituric-acid-reactive substances in the gastrocnemius muscle after 24 h. These changes were ameliorated by intake of fermented milk. An increase of CINC-1 was also ameliorated by fermented milk. Furthermore, milk diet increased the mRNA and protein levels of protective proteins such as antioxidants and chaperone proteins. These results indicate that fermented milk can ameliorate delayed-onset muscle damage after prolonged exercise, which is associated with an increased antioxidant capacity of muscles.
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Bases de datos:
MEDLINE
Asunto principal:
Músculo Esquelético
/
Productos Lácteos Cultivados
/
Esfuerzo Físico
Límite:
Animals
Idioma:
En
Revista:
J Nutr Biochem
Asunto de la revista:
BIOQUIMICA
/
CIENCIAS DA NUTRICAO
Año:
2007
Tipo del documento:
Article
País de afiliación:
Japón