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Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations
AbstractThe aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM), one repetition maximum (1RM) muscle strength and blood biochemistry in female athletes. Thirty healthy female collegiate athletes were recruited for this study and matched by sport type, body fat percentage and 1RM leg curl muscle strength. Participants were randomly divided into two groups: protein group (15.0 g egg white protein; 75 kcal) and carbohydrate group (17.5 g maltodextrin, 78 kcal). Supplements were administered daily at the same time in a double-blind manner prior to training during an 8-week period. Measurements were performed before and after the 8-week regimen. The mean dietary energy intake did not change throughout the study period. FFM and 1RM assessments (i.e., leg curl, leg extension, squat, and bench press) increased in both groups. Furthermore, serum urea and serum citrulline levels after the 8-week regimen increased significantly only in the protein group. Our findings indicated that compared to the carbohydrate supplement, the protein supplement was associated with some changes in protein metabolites but not with changes in body composition or muscle strength.
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Hida, A.; Hasegawa, Y.; Mekata, Y.; Usuda, M.; Masuda, Y.; Kawano, H.; Kawano, Y. Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations. Nutrients 2012, 4, 1504-1517.View more citation formats
Hida A, Hasegawa Y, Mekata Y, Usuda M, Masuda Y, Kawano H, Kawano Y. Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations. Nutrients. 2012; 4(10):1504-1517.Chicago/Turabian Style
Hida, Azumi; Hasegawa, Yuko; Mekata, Yuko; Usuda, Mika; Masuda, Yasunobu; Kawano, Hitoshi; Kawano, Yukari. 2012. "Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations." Nutrients 4, no. 10: 1504-1517.
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