Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men

Abstract

BackgroundThis study investigated the effect of fermented milk supplementation on glucose metabolism associated with muscle damage after acute exercise in humans.MethodsEighteen 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.ResultsMuscle 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).ConclusionThese 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.

A2 Milk Enhances Dynamic Muscle Function Following Repeated Sprint Exercise, a Possible Ergogenic Aid for A1-Protein Intolerant Athletes?

“…The benefit of A2/regular milk for male athletes corroborates previous research [ 34 ] which revealed similar improvements in muscle function 48 h after exercise, and additional studies examining the damage response after combined PRO–CHO supplementation [ 34 , 39 , 54 , 55 , 56 , 57 ]. Nevertheless, the aforementioned milk studies [ 26 , 39 , 54 ] employed a laboratory-based muscle damage protocol (i.e., isokinetic dynamometer or repeated drop jumps). To ensure our findings could be more readily translated to an athletic cohort, we induced muscle damage through a validated repeated sprint exercise protocol [ 3 ], to simulate some of the movements in team-sport competition.…”

A comprehensive review of glycosylated bacterial natural products

“…The β-L-gulosamine ( 260 ) in the pseudodisaccharide III , present in mitocides C-8030 C, D, and E from Streptomyces , is connected to the C-5′ of the ribose through a cyclohexane ring. 944 Anhydrothuriniensin isolated from Bacillus contains a disaccharide IV composed of α-D-glucose ( 18 ) linked to the β-D-ribose sugar of adenosine. 945,946 Griseolic acids isolated from a Streptomyces species, contain four unique nine carbon bicyclic sugars 341–344 (Fig.…”

Fermented Food and Non-Communicable Chronic Diseases: A Review

“…Amongst fermented foods, the effects of fermented dairy products on health and disease, in particular, have been the focus of research in the past. Multiple benefits against non-communicable diseases and metabolic impairments have been attributed to this food group, such as weight maintenance, reductions in risks of cardiovascular diseases, diabetes type 2 and overall mortality, and improved glucose metabolism [ 6 , 7 , 8 , 9 , 10 ]. Also, for kimchi, a traditional Korean vegetable mix, scientific evidence indicates anti-diabetic and anti-obesity potential [ 11 ].…”