Carbohydrate and Protein Hydrolysate Coingestion’s Improvement of Late-Exercise Time-Trial Performance
in International Journal of Sport Nutrition and Exercise MetabolismClick name to view affiliation
This study examined whether a carbohydrate + casein hydrolysate (CHO+ProH) beverage improved time-trial performance vs. a CHO beverage delivering ~60 g CHO/hr. Markers of muscle disruption and recovery were also assessed. Thirteen male cyclists (VO2peak = 60.8 ± 1.6 ml · kg−1 · min−1) completed 2 computer-simulated 60-km time trials consisting of 3 laps of a 20-km course concluding with a 5-km climb (~5% grade). Participants consumed 200 ml of CHO (6%) or CHO+ProH beverage (6% + 1.8% protein hydrolysate) every 5 km and 500 ml of beverage immediately postexercise. Beverage treatments were administered using a randomly counterbalanced, double-blind design. Plasma creatine phosphokinase (CK) and muscle-soreness ratings were assessed immediately before and 24 hr after cycling. Mean 60-km times were 134.4 ± 4.6 and 135.0 ± 4.0 min for CHO+ProH and CHO beverages, respectively. All time differences between treatments occurred during the final lap, with protein hydrolysate ingestion explaining a significant (p < .05) proportion of betweentrials differences over the final 20 km (44.3 ± 1.6, 45.0 ± 1.6 min) and final 5 km (16.5 ± 0.6, 16.9 ± 0.6 min). Plasma CK levels and muscle-soreness ratings increased significantly after the CHO trial (161 ± 53, 399 ± 175 U/L; 15.8 ± 5.1, 37.6 ± 5.7 mm) but not the CHO+ProH trial (115 ± 21, 262 ± 88 U/L; 20.9 ± 5.3, 32.2 ± 7.1 mm). Late-exercise time-trial performance was enhanced with CHO+ProH beverage ingestion compared with a beverage containing CHO provided at maximal exogenous oxidation rates during exercise. CHO+ProH ingestion also prevented increases in plasma CK and muscle soreness after exercise.
Saunders, Moore, Luden, and Pratt are with the Dept. of Kinesiology, James Madison University, Harrisonburg, VA 22807. Kies is with DSM Food Specialties, 2600 MA Delft, The Netherlands.
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