著者

杉山 喜一 栗城 大輔 松岡 亮輔 増田 泰伸 久能 昌朗 大後 栄治

出版者

公益社団法人 日本食品科学工学会

雑誌

日本食品科学工学会誌 (ISSN:1341027X)

巻号頁・発行日

vol.67, no.8, pp.245-256, 2020-08-15 (Released:2020-08-26)

参考文献数

58

被引用文献数

1

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According to previous studies surveying dietary supplements for sports athletes, proteins and amino acids are mainly utilized to decrease post-training fatigue. Additionally, peptides as an intermediate product, composed of two or more amino acids, are well known as an anti-oxidative supplement that shows high absorbency. Egg White Peptide (EWP), produced by hydrolyzing egg white with a neutral protease, has strong anti-oxidative effects, and is anticipated to be useful as a functional ingredient for improving endurance training and maintaining physical conditioning. The results of three human studies suggest that EWP is effective and applicable to decrease muscle damage following physically demanding training sessions. Moreover, it is expected that administration of EWP would be highly effective for the treatment of muscle fatigue during prolonged strenuous exercise (marathon running) and/or overtraining. This overview of the effect of EWP dietary supplementation for daily endurance activities indicates its utility in improving physical conditioning of athletes and citizen runners.