JPH05336924A - Food for sports that can give endurance and strength - Google Patents

Abstract

(57) [Summary] [Composition] A liquid or solid sports food fortified with protein, calcium and iron. [Effect] Endurance and muscular strength can be enhanced.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food for sports which allows athletes and the like to supplement their protein, calcium, and iron after exercise to enhance the endurance of athletes and build muscles and bones.

[0002]

2. Description of the Related Art Conventionally, as sports foods, there are many milk drink types containing protein and calcium which are about 1.5 times higher than the milk level at most, and iron containing about 10 times that of milk is known. However, I can't find anything that showed the effect of drinking it.

[0003]

The present invention, when given to athletes as nutritional supplements after exercise, is effective in nutrition and physiology in order to improve energy efficiency and increase endurance, and to maintain and improve muscles. The purpose is to provide sports food that works on the body. The present inventor enhances the endurance of athletes and enhances their muscle strength when a human being is given a drink or solid food prepared by containing protein and calcium at about twice or more milk level and iron at about 10 times milk level. We demonstrated that it can be strengthened in a field test for athletes.

According to the results of field tests, foods enriched with protein, calcium and iron are administered daily at 500 to 500 per day after exercise.
When 1000 ml was ingested, the decrease in serum glucose level due to exercise became slow, and it was shown that fat content was used as an energy source, and serum free fatty acid also increased significantly, while serum lactate level tended to increase significantly. There was no significant increase, and the endurance was increased, and the tendency was to increase the muscle strength, especially the back strength. It was found that creatinine level in urine is decreased by vigorous exercise, but the decrease is suppressed by strengthening of protein, calcium, and iron, which is effective for preservation and improvement of muscle strength. Thus, the nutritional and physiological significance of the product of the present invention for the functional aspects of body proteins including muscles of athletes was obtained. It was demonstrated for the first time that such effects in humans were obtained, and the present invention was completed.

[0005]

The present invention provides proteins 5.5-
Liquid sports food characterized by containing 16.5 g / 100 ml, calcium 180-540 mg / 100 ml and iron content 0.8-2.4 mg / 100 ml, protein 0.4-0.95 g / g, calcium 13-39 mg / and a solid content of 0.07 to 0.21 mg / g.

In the sports food of the present invention, examples of proteins include milk protein, egg protein, soybean protein,
Edible animal and plant proteins such as wheat protein are used, and if the mixing ratio is less than the lower limit, the effects such as increasing the endurance of athletes as the sports food of the present invention and strengthening muscle strength become insufficient, When the amount exceeds the upper limit, the flavor of the food becomes monotonous and the palatability becomes poor. The mixing ratio of the protein is preferably 6 to 12 g / 100 ml in the case of a liquid and 0.5 to 0.9 g / g in the case of a solid.

[0007] Calcium is not particularly limited as long as it is acceptable as a food additive, and for example, calcium lactate, calcium chloride, calcium gluconate,
If calcium carbonate or the like is used and the mixing ratio is less than the lower limit, the effects such as increasing the endurance of the athlete as a food for sports of the present invention and strengthening muscle strength become insufficient, and if the upper limit is exceeded. Even if the blending ratio is increased, the effect of the sports food of the present invention does not increase. The mixing ratio of calcium is 200 to 400 mg /
It is preferably 100 ml, and in the case of a solid, 15 to 30 mg / g.

The iron content is not particularly limited as long as it is acceptable as a food additive. For example, iron citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate, etc. are used. If the blending ratio is less than the lower limit, the effects such as increasing the endurance of the athlete as a food for sports of the present invention and strengthening muscle strength become insufficient, and if the blending ratio exceeds the upper limit, even if the mixing ratio is increased. The effect of the sports food of the present invention does not increase. The mixing ratio of iron is
1.0 to 2.0 mg / 100 ml for liquid, solid for
It is preferably 0.08 to 0.24 mg / g.

In the sports food of the present invention, in addition to the essential components protein, calcium and iron, as optional components, fats such as milk fat, animal fats such as lard, soybean oil, corn oil, cottonseed oil, etc. Vegetable fats; carbohydrates such as lactose, dextrin, sucrose, maltose, glucose, maltooligosaccharides, etc .; vitamins such as vitamins A, B ₁ , B ₂ , B ₆ , C, E, niacin and the like can be appropriately added.

The sports food of the present invention is generally used by athletes of the physical education system in an amount of 500 to 1000 ml per day (solid content).
50 to 150 g / day) is given as a nutritional supplement after exercise. Continued nutritional support enhances the athlete's endurance and muscular strength, and improves the body's physiological findings.

[0011]

The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples. Example 1 When the sports food of the present invention fortified with protein, calcium and iron was actually incorporated into the diet of athletes,
The goal was to investigate the effects of athletes' muscle building and muscle strength, and the effects of these components on energy efficiency in relation to the development of endurance by field tests.

[0012] Nine athletes from a certain college athletic club, students with similar height and weight, were subjected to the field test (Table 1). After living on a normal diet, 5 people had a test meal fortified with protein, calcium and iron (hereinafter referred to as “PCF”), and 4 people had no protein and supplemented with sugars, etc. The test was carried out by feeding the control diet for 7 weeks. Before the start of the experiment, both groups were given a normal diet for 3 days, and 1-day urine was collected on the 3rd day. This sample was analyzed for carnitine and creatinine and used as a control value. From the next day, the experiment was conducted in the following manner under each dietary condition.

Regarding dietary conditions, the daily calorie was set to 2700 to 3000 calories in both groups (Table 2). In addition to the menu meal, the PCF-enriched diet group contained a beverage enriched with PCF.
(Table 3) was ingested 1000 ml per day. On the other hand, in the control diet group, the beverage containing no PCF (Table 3) was 1000 ml per day.
Ingested. Proteins and fats of PCF-enriched drinks and PCF-free drinks were prepared using ultrafiltered skim milk powder and butter, and calcium and iron of the former drinks were
Calcium gluconate and iron citrate were mixed in amounts corresponding to the required calcium and iron content, respectively. The experimental schedule and lifestyle during the experiment are shown in FIGS. (Hereinafter, the control period is C, the first week of the experimental period, 2
The third week, the third week, the fourth week, the fifth week, the sixth week, and the seventh week may be referred to as I, II, III, IV, V, VI, and VII, respectively). During this experiment period, the subjects perform daily exercises for 6 days a week for 2.5 to 3 hours a day, and perform abdominal muscles before bedtime.
The back and push-ups were performed 15 times each in 3 sets each day.

On the last day of the second, fifth, and seventh weeks after the start of the experiment, daily urine was collected, and grip strength and back muscle strength were measured. Two hours after breakfast on the final day of the second week, the fifth week, and the seventh week, the exercise load was applied by a bicycle ergometer corresponding to 60% VO ₂ max. The average values of grip strength and back muscle strength are shown in FIGS. The grip strength remained unchanged in both groups. Regarding the back muscle strength, a significant decrease was observed in the control diet group during the experiment period from II to VII, and the value in VII was decreased compared to C, whereas in the PCF-enriched diet group, The decrease during the experimental period from 1 to VII was slow. In addition, the value in VII increased compared to C. It can be said that in the PCF-enriched diet group, back muscle strength seemed to increase rather.

The average value of creatinine in urine is shown in FIG. In the control diet group, compared to the value of C, VII
However, in the PCF-enriched diet group, there was almost no change from before the start of the experiment until VII. FIG. 6 shows the values for each subject in each group. In the control diet group, no constant fluctuation pattern was observed, whereas in the PCF-enriched diet group, most of the V showed a decreasing tendency, but there was almost no change or a slight increase. There was a tendency.

Creatinine excreted in urine is an important component in energy metabolism along with ATP, mainly as creatine phosphate in muscle, and a part thereof is excreted. It is said that the amount of creatinine excreted in urine is hardly affected by diet composition and exercise, is almost constant, and is proportional to the muscle mass of the whole body. However, Kaneko et al. (Journal of Nutrition and Food Science, 36 , 341 (198
3)) states that the creatinine excretion decreases when the protein-free diet is ingested, and that the creatinine excretion increases when the high-protein diet containing animal meat is subsequently ingested. Common. However, as in this example, the urinary creatinine excretion tends to increase in the PCF-enriched diet group in which the protein is fortified so that the protein can be further ingested in addition to the protein intake from the normal diet instead of the protein-free diet. The fact is that the amount of creatinine excretion tends to decrease under intense environmental conditions such as intense exercise and heat and heat, whereas strengthening PCF in the diet is highly likely to suppress this decrease. It was shown to be effective in maintaining and improving muscle strength.

As described above, when a PCF-enriched diet was ingested, it became clear that the nutritional and physiological significance of strengthening these components with respect to the functional aspects of body proteins, including muscle strength of athletes.

[0018]

[Table 1]

[0019]

[Table 2]

[0020]

[Table 3]

Example 2 Proteins essential for muscle building, calcium required for skeletal building and muscle contraction, and iron nutrients required for expression of oxygen carrying ability in relation to endurance were added to the diet. We examined the effect of the enhancement on the serum energy substrate level and conducted a field test to obtain information on the ideal way of food intake for more positive physical strength improvement including muscle strength and endurance.

Nine healthy males from a Kendo club of a certain university sports group were divided into two groups, a PCF-enriched diet group (5 persons) and a control diet group (4 persons), and a 7-week experiment was conducted. The lifestyle was made to be almost the same during this experiment. The height, weight, Laurel index, and lifestyle of the subject are the same as in Example 1 (see Table 1 and FIG. 2). Weight measurements were taken daily before breakfast. As a control period, a control diet was given to both groups for 3 days before the start of the experiment.
On the day, exercise load was applied with a bicycle ergometer equivalent to 60% VO ₂ max, and blood was collected before and after that. afterwards,
The experiment under each dietary condition was started. Regarding dietary conditions, both groups had a total daily calorie intake of 2700 to 3000 calories.
1000 ml of F-fortified milk was ingested daily. In the control diet group, 1000 ml of PCF-free milk was ingested daily. In addition, the difference between the PCF-enriched diet group and the control diet group was not clarified so as not to have a psychological effect on the subjects. The composition of the menu meal and milk is the same as in Example 1 (see Tables 2 and 3).
.. During this experiment period, the subjects practice 6 times a week
Daily, 2.5 to 3 hours per day, push-ups before bedtime, abdominal muscles and back muscle strength training 15 sets of 3 sets daily. Two hours after breakfast on the last day of the second, fifth, and seventh weeks after the start of the experiment, exercise load was applied using a bicycle ergometer equivalent to 60% VO ₂ max, and blood was collected by vein at two points before and after that. It was carried out (Fig. 7).

The changes in serum glucose levels are shown in FIG. After the end of the exercise load, both groups decreased in each experimental period. In the control diet group, a significant decrease was observed at the second and fifth weeks of the experimental period (p <0.05), but PCF
In the fortified diet group, there was no significant decrease in any experimental period. Changes in serum free fatty acid levels are shown in FIG. Both the control diet group and the PCF-enriched diet group showed an increase in each experimental period after the end of the exercise load. The control diet group showed a high increase tendency at 7th week, but no significant difference was observed, but the PCF-enriched diet group showed a significant increase at 5th and 7th week of the experimental period.

Serum glucose and free fatty acids are utilized in the living body as the most useful energy substrates during exercise and fasting. Especially in the exercise requiring endurance, the balance between these levels among the energy substrates in the body is important, and it can be said that it plays a role in maintaining the internal environment that promotes endurance. In general, the balance of glucose production by glycogenolysis in the liver tissue and release of glucose into the blood from the liver and uptake and utilization of glucose in muscle tissue and other active tissues is a determinant factor of serum glucose level. There is. In this example, the decrease in serum glucose in the PCF-enriched diet group was extremely slow, which indicates that gluconeogenesis in the liver during exercise is relatively active, and the supply of glucose to the blood is replenished. It may be a phenomenon that means that it was maintained. The increase in serum free fatty acid level reflects the promotion of oxidative utilization in active tissues, which means that the aerobic metabolic capacity is activated. As in the present example, when a protein and calcium-enriched iron was ingested, the physiological function of iron in the living body was played by the roles of hemoglobin, oxygen transport as myoglobin, and cytochrome oxidase. It is composed as a component and is involved in activating the aerobic metabolic ability centering on the oxidation of fatty acids, such as catalyzing the oxidation of fatty acids in mitochondria. This is considered to reflect the effect of iron intake along with the nutritional and physiological effects of protein.

The changes in serum lactate levels are shown in FIG. In both groups, it increased in each experimental period after the end of exercise. In the control diet group, a significant increase was observed at 5th week and 7th week, while the PCF-enriched diet group showed an increasing tendency, but there was no significant difference. It has been recognized that when fatty acids are mainly used as an energy substrate during exercise, the utilization of sugars through glycolysis is suppressed and the production of lactic acid is reduced.

The fact that the serum free fatty acids increased in the PCF-enriched diet group, the increase in lactic acid and the decrease in serum glucose after the exercise were slow supports this fact. It shows that the lactic acid produced in the active tissue was sometimes transported to the liver to generate glucose and release it into the blood, that is, the Cori cycle was smoothly performed.

Calcium enhancement may be implicated by playing a role in muscle contraction, regulation of nerve excitation and bone formation. In general, it has become clear that strengthening the PCF will improve the energy efficiency of athletes and increase their endurance.

[0028]

By ingesting the sports food of the present invention, endurance and muscular strength can be enhanced.

[Brief description of drawings]

FIG. 1 is a diagram showing an experimental schedule.

FIG. 2 is a diagram showing a lifestyle in the experiment.

FIG. 3 is a diagram showing the effect of a PCF-enriched diet on grip strength.

FIG. 4 is a diagram showing the effect of a PCF-enriched diet on back muscle strength.

FIG. 5 is a diagram showing the effect of a PCF-enriched diet on the amount of creatinine excreted in urine.

[Fig. 6] P on the amount of creatinine excreted in urine for each subject
It is a figure which shows the influence of CF reinforcement food.

FIG. 7 is a diagram showing an experiment schedule.

FIG. 8 shows the effect of PCF-enriched diet on serum glucose levels.

FIG. 9: Effect of PCF enriched diet on serum free fatty acid levels.

FIG. 10 is a diagram showing the effect of a PCF-enriched diet on serum lactate levels.

[Procedure amendment]

[Submission date] October 1, 1992

[Procedure Amendment 1]

[Document name to be corrected] Drawing

[Name of item to be corrected] Figure 5

[Correction method] Change

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[Figure 5]

[Procedure Amendment 2]

[Document name to be corrected] Drawing

[Name of item to be corrected] Figure 6

[Correction method] Change

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 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Nobuko Shirai 1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Co., Ltd. Central Research Institute (72) Tadashi Nakatsubo 1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Industry Co., Ltd. Central Research Institute (72) Inventor Akio Arai 1-21-3 Sakaemachi, Higashimurayama City, Tokyo Meiji Dairy Industry Central Research Institute

Claims (2)

[Claims] 1. Protein 5.5 to 16.5 g / 100 ml, calcium 180 to 540 mg / 100 ml, and iron content 0.8 to 2.4 mg / 100 ml
A liquid sports food characterized by containing. 2. Protein 0.4 to 0.95 g / g, calcium 13
A solid sports food containing ~ 39 mg / g and an iron content of 0.07-0.21 mg / g.