Proteína vegetal e treinamento de força. Impactos nas concentrações plasmáticas de leucina
Resumo
O exercício físico, especialmente o treino de força, é benéfico à saúde, incluindo o aumento da massa muscular. A ingestão adequada de proteínas foi essencial para otimizar esses efeitos, especialmente a leucina, um aminoácido essencial. Embora as proteínas de origem animal tenham sido consideradas superiores, as proteínas vegetais, quando combinadas, também puderam ser eficazes. Este estudo teve como objetivo avaliar os efeitos de um suplemento proteico derivado de vagens imaturas de feijão-caupi sobre a concentração plasmática de leucina em jovens adultos após uma sessão de treino de força. Dez homens saudáveis participaram do estudo, realizando treino de força sob quatro condições: controle, exercício, suplementação e suplementação com exercício. Amostras de sangue foram coletadas para análise da leucina. A suplementação consistiu em 150g de vagens de feijão-caupi amassadas, com conteúdo proteico estimado entre 15g e 18g. Os níveis de leucina variaram significativamente entre as condições. O exercício, por si só, manteve os níveis por mais tempo, enquanto a suplementação resultou em um aumento precoce, porém menor. A combinação de suplementação e exercício demonstrou uma tendência de redução progressiva, sugerindo que a proteína vegetal pode não ter fornecido leucina suficiente para otimizar a resposta ao treino. Concluiu-se que a suplementação com proteína de feijão-caupi não aumentou significativamente a leucina plasmática após o treino, possivelmente devido à digestão mais lenta e a um perfil de aminoácidos menos completo. Estratégias adicionais, como a combinação com outros aminoácidos ou carboidratos, podem ter sido necessárias para otimizar o uso de proteínas vegetais no treino de força.
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