The Effect of Short-Term Probiotic Consumption on Aerobic and Anaerobic Capacity and Delayed Onset Muscle Soreness in Football Players
نویسندگان
1 Department of Sport Sciences, Zand Institute of Higher Education, Shiraz, Iran.
2 Department of of Sport Science, Faculty of Education and Psychology, Shiraz University, Shiraz, Iran.
3 Department of Sport Sciences, Zand Institute of Higher Education, Shiraz, Iran.
4 Department of Sport Sciences, Pishtazan Institute of Higher Education, Shiraz, Iran.
doi
10.22038/jnfh.2024.80502.1518چکیده
Introduction: The present study aimed to review the effect of short-term probiotic consumption on aerobic and anaerobic capacity and delayed-onset muscle soreness in football players. Methods: A total of 30 male football players in the youth age group were selected by purposive sampling and randomly assigned to two supplement and placebo groups. Blood samples were gathered before and after the football simulation workout to measure the creatine kinase levels. In addition, muscle pain was measured 24, 48, and 72 hours after the workout. In addition, aerobic and anaerobic capacities were measured 24 hours before the pre-test and post-test. The subjects participated in the supplementation program specific to their group between the pre-test and the post-test for two weeks so that one group received a probiotic supplement and the other group received a placebo (starch powder) in the same way (two caps received a dose of 2 108 microorganisms per day). Results: Short-term consumption of probiotic supplements led to a slight increase in aerobic capacity (P=0.078) and anaerobic capacity (P=0.11) in football players, but this increase was not statistically significant. However, a significant reduction in muscle pain (P=0.001) and serum levels of creatine kinase (CK) (P=0.001) was observed in the supplement group compared to the placebo group. Conclusion: Based on the results, short-term consumption of probiotic supplements reduced DOMS after intense exercise in young football players, probably due to probiotics' antioxidant properties.