Int J Sports Med 2000; 21(1): 25-30
DOI: 10.1055/s-2000-10688
Physiology and Biochemistry
Georg Thieme Verlag Stuttgart ·New York

The Effect of Free Glutamine and Peptide Ingestion on the Rate of Muscle Glycogen Resynthesis in Man

 G. van Hall,  W. H. M. Saris,  P. A. I. van de Schoor,  A. J. M. Wagenmakers
  • Department of Human Biology, Maastricht University, Maastricht, The Netherlands
Further Information

Publication History

Publication Date:
31 December 2000 (online)

The present study investigated previous claims that ingestion of glutamine and of protein-carbohydrate mixtures may increase the rate of glycogen resynthesis following intense exercise. Eight trained subjects were studied during 3 h of recovery while consuming one of four drinks in random order. Drinks were ingested in three 500 ml boluses, immediately after exercise and then after 1 and 2 h of recovery. Each bolus of the control drink contained 0.8 g × kg-1 body weight of glucose. The other drinks contained the same amount of glucose and 0.3 g × kg-1 body weight of 1) glutamine, 2) a wheat hydrolysate (26 % glutamine) and 3) a whey hydrolysate (6.6 % glutamine). Plasma glutamine, decreased by approximately 20 % during recovery with ingestion of the control drink, no changes with ingestion of the protein hydrolysates drinks, and a 2-fold increase with ingestion of the free glutamine drinks. The rate of glycogen resynthesis was not significantly different in the four tests: 28 ± 5, 26 ± 6, 33 ± 4, and 34 ± 3 mmol glucosyl units × kg-1 dry weight muscle × h-1 for the control, glutamine, wheat- and whey hydrolysate ingestion, respectively. It is concluded that ingestion of a glutamine/carbohydrate mixture does not increase the rate of glycogen resynthesis in muscle. Glycogen resynthesis rates were higher, although not statistically significant, after ingestion of the drink containing the wheat (21 ± 8 %) and whey protein hydrolysate (20 ± 6 %) compared to ingestion of the control and free glutamine drinks, implying that further research is needed on the potential protein effect.


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