大豆寡肽对高山滑雪运动员运动性疲劳的调控作用  

Modulatory effects of soybean oligopeptides on exercise-induced fatigue in alpine skiing athletes

作　　者：武俸羽[1] 李晓琳[1] 赵文艳[1] 刘宇飞[1] 孟妮佳[1] 许岩 吕克宁[1] 李慧 WU Fengyu;LI Xiaolin;ZHAO Wenyan;LIU Yufei;MENG Nijia;XU Yan;LÜKening;LI Hui(College of Sports Science and Health,Harbin Sport University,Harbin 150008)

机构地区：[1]哈尔滨体育学院休闲与社会体育学院,哈尔滨150008

出　　处：《中国食品添加剂》2025年第2期79-83,共5页China Food Additives

基　　金：国家重点研发计划(2018YFF0300602)。

摘　　要：将30名黑龙江省高水平高山滑雪男子运动员随机平均分为空白对照组、大豆蛋白组、大豆寡肽组。在高强度训练后每组分别补充对应营养补充剂,共8周,测量训练前后各组体重、血乳酸含量、血清肌酸激酶活性、血清睾酮含量和血清皮质醇含量的变化。结果表明,大豆寡肽组运动员体重变化不显著(P>0.05),空白对照组与大豆蛋白组的运动员体重显著降低(P<0.05);大豆寡肽组运动员的血乳酸含量、血清肌酸激酶活性、血清睾酮含量及血清皮质醇含量的变化量显著低于空白对照组与大豆蛋白组(P<0.05)。以上结果表明,大豆寡肽可以减少高负荷训练后运动员体内乳酸堆积、促进肌肉损伤恢复,具有促进运动员运动性疲劳恢复作用。Thirty high-level male alpine skiing athletes from Heilongjiang province were randomly and equally divided into a blank control group,a soy protein group and a soybean oligopeptide group.After a period of highintensity training,corresponding nutritional supplements were administered to each group for a duration of eight weeks.The changes in body weight,blood lactate levels,serum creatine kinase activity,serum testosterone levels and serum cortisol levels of each group were measured before and after the training.The results showed that the body weight changes of athletes in the soybean oligopeptide group were not significant(P>0.05),while the body weights of athletes in the control group and the soy protein group significantly decreased(P<0.05);the changes in blood lactate levels,serum creatine kinase activity,serum testosterone levels,and serum cortisol levels of athletes in the soybean oligopeptide group were significantly lower than those in the control group and the soy protein group(P<0.05).The above results indicated that soybean oligopeptide could reduce lactic acid accumulation in the bodies of athletes after heavy training and promote muscle damage recovery,thereby facilitating the recovery from exerciseinduced fatigue in athletes.

关 键 词：大豆寡肽 运动员 运动性疲劳 恢复 高山滑雪 

分 类 号：TS202.3[轻工技术与工程—食品科学]