Cited by 53Exercise and Physiological ResponsesMuscle metabolism and nutritionProbiotics and Fermented Foods

Fermented Milk Improves Glucose Metabolism in Exercise-Induced Muscle Damage in Young Healthy Men

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Iwasa, Masayo, Aoi, Wataru, Mune, Keitaro, Yamauchi, Haruka, Furuta, Kaori, Sasaki, Shota, Takeda, Kazuya, Harada, Kiyomi +4 more·2013·Nutrition Journal

Abstract

BACKGROUND: This study investigated the effect of fermented milk supplementation on glucose metabolism associated with muscle damage after acute exercise in humans. METHODS: Eighteen healthy young men participated in each of the three trials of the study: rest, exercise with placebo, and exercise with fermented milk. In the exercise trials, subjects carried out resistance exercise consisting of five sets of leg and bench presses at 70-100% 12 repetition maximum. Examination beverage (fermented milk or placebo) was taken before and after exercise in double-blind method. On the following day, we conducted an analysis of respiratory metabolic performance, blood collection, and evaluation of muscle soreness. RESULTS: Muscle soreness was significantly suppressed by the consumption of fermented milk compared with placebo (placebo, 14.2 ± 1.2 score vs. fermented milk, 12.6 ± 1.1 score, p < 0.05). Serum creatine phosphokinase was significantly increased by exercise, but this increase showed a tendency of suppression after the consumption of fermented milk. Exercise significantly decreased the respiratory quotient (rest, 0.88 ± 0.01 vs. placebo, 0.84 ± 0.02, p < 0.05), although this decrease was negated by the consumption of fermented milk (0.88 ± 0.01, p < 0.05). Furthermore, exercise significantly reduced the absorption capacity of serum oxygen radical (rest, 6.9 ± 0.4 μmol TE/g vs. placebo, 6.0 ± 0.3 μmol TE/g, p < 0.05), although this reduction was not observed with the consumption of fermented milk (6.2 ± 0.3 μmol TE/g). CONCLUSION: These results suggest that fermented milk supplementation improves glucose metabolism and alleviates the effects of muscle soreness after high-intensity exercise, possibly associated with the regulation of antioxidant capacity.

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Authors
Iwasa, M., Aoi, W., Mune, K., Yamauchi, H., Furuta, K., Sasaki, S., Takeda, K., Harada, K., Wada, S., Nakamura, Y., Sato, K., & Higashi, A.
Affiliations
Kyoto Prefectural University (JP)
Corresponding author
Aoi, Wataru
Venue
Nutrition Journal
Published
2013-06-16
Volume
12
Issue
1
Pages
83-83
ISSN
1475-2891 (ISSN-L)
OpenAlex
W2129861094
Cited by
53
References
36
Citations by year
2026: 1 · 2025: 4 · 2024: 3 · 2023: 2 · 2022: 4 · 2021: 6 · 2020: 13 · 2019: 5 · 2018: 6 · 2017: 3 · 2016: 1 · 2015: 2 · 2014: 1 · 2013: 2
FWCI
2.13
Type
journal article
Language
en
Open access
Locations
  • Nutrition Journal (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
Funders
Ministry of Education, Culture, Sports, Science and Technology
Topics
  • Health Sciences › Medicine › Rehabilitation › Exercise and Physiological Responses
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Muscle metabolism and nutrition
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
fermented milk, exercise-induced muscle damage, glucose metabolism, muscle soreness, creatine kinase, respiratory quotient, antioxidant capacity, resistance training, dietary supplementation
MeSH terms
Blood Glucose, Body Weight, C-Reactive Protein, Creatine Kinase, Dairy Products, Double-Blind Method, Fermentation, Humans, Cholesterol, HDL, Cholesterol, LDL, Male, Triglycerides, Tumor Necrosis Factor-alpha, Body Mass Index, Reactive Oxygen Species, Oxidative Stress, Muscle, Skeletal, Lactic Acid, Carbohydrate Metabolism, Lactobacillus helveticus, Resistance Training, Young Adult, Healthy Volunteers

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