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Hormonal Responses to Resistance Exercise after Ingestion of Carnosine and Anserine

Goto, Kazushige1; Maemura, Hirohiko2,3; Takamatsu, Kaoru4; Ishii, Naokata5

Journal of Strength & Conditioning Research:
doi: 10.1519/JSC.0b013e3181bac43c
Original Research
Abstract

Goto, K, Maemura, H, Takamatsu, K, and Ishii, N. Hormonal responses to resistance exercise after ingestion of carnosine and anserine. J Strength Cond Res 25(2): 398-405, 2011-Intramuscular carnosine buffers protons (H+) in skeletal muscle. We examined the effects of supplementation with chicken breast meat extract (CBEX) containing carnosine and anserine on hormonal responses to resistance exercise. Twenty-two men were assigned to a CBEX drink group (CBEX containing total 2 g of carnosine and anserine) (n = 14) or a placebo drink group (n = 8). The subjects ingested the prescribed drink (100 mL) twice daily for 30 days without physical training. Before and after the supplementation period, the subjects completed 5 sets of bilateral knee extension exercises (with a 90-s rest between sets). The magnitude of the increase in exercise-induced free testosterone did not change significantly after supplementation in either group. The blood lactate response to exercise was attenuated after supplementation in both groups (p < 0.05). In the CBEX group, the plasma epinephrine and norepinephrine concentrations after exercise were significantly lower after supplementation (p < 0.05). The serum growth hormone response to exercise was also reduced in the CBEX group after supplementation (delta value: 5.4 ± 1.9 ng/mL [pre] vs. 1.6 ± 0.5 ng/mL [post], p = 0.05). No significant differences in exercise-induced strength reduction (fatigue index) were observed in the 2 groups after supplementation. These results suggest that short-term supplementation with CBEX attenuates the exercise-induced epinephrine, norepinephrine, and growth hormone responses.

Author Information

1Faculty of Sport Sciences, Waseda University, Tokorozawa, Saitama, Japan; 2Faculty of Health and Sport Sciences, International Pacific University, Okayama, Okayama, Japan; 3R & D Center, Nippon Meat Packers, Inc., Tsukuba, Ibaraki, Japan; 4Faculty of Health and Sport Sciences, Ryutsu keizai University, Ryugasaki, Ibaraki, Japan; and 5Department of Life Sciences, Graduate School of Arts and Sciences, University of Tokyo, Komaba, Tokyo, Japan

Address correspondence to Dr. Kazushige Goto, kgoto@aoni.waseda.jp.

© 2011 National Strength and Conditioning Association