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Purpose:
The aim of this study was to investigate whether supplementation of carbohydrate together with peptide glutamine would prevent anaerobic power decrease during repeated competitions.
Asian Journal of Sports Medicine
Sports Medicine Research Center, TUMS
Effect of Glutamine and Maltodextrin Acute Supplementation on Anaerobic Power
Author(s):
Babak Nakhostin-Roohi
,*Published online:Feb 12, 2013
Article type:Research Article
Received:May 10, 2012
Accepted:Jan 26, 2013
How to Cite:Nakhostin-Roohi B. Effect of Glutamine and Maltodextrin Acute Supplementation on Anaerobic Power. Asian J Sports Med. 2013;4(2):34495. doi: https://doi.org/10.5812/asjsm.34495
Abstract
Methods:
Twenty eight physical education male students voluntarily participated in the study. Subjects were randomly divided on a maximal power (Max power) output value basis into four groups: 1) G group (oral ingestion of glutamine at the dose of 0.25 g/kg body mass in 250 ml of water), 2) M group (a single carbohydrate at a concentration of 50g of maltodextrin in 250 ml of water), 3) GM group (carbohydrate at a concentration of 50g of maltodextrin + glutamine at the dose of 0.25 g/kg body mass in 250 ml of water) and, 4) P group (just 250 ml of water and 30 gram sweetener). Each subject performed three times Running-based Anaerobic Sprint Test (RAST) with intervals of 1 hour. Max power, Minimal power (Min power) and fatigue were calculated for each participant.
Results:
There was a significant decrease in Max and Min power in P group in time series (
Conclusions:
It seems acute supplementation of glutamine and maltodextrin combination, 2 hours before exercise is more efficient in prevention of anaerobic power decrease than consumption of a pure carbohydrate or glutamine in repeated bouts of RAST protocol. Thus, supplementation with both carbohydrate and peptide glutamine improved the physical performance of athletes during repeated competitions. Obviously, it is necessary to do further studies.
Copyright
© 2013, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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