･･･とか言いつつ、ネタとして取り上げてしまっているのだから、私は既に負けている〈笑〉。
『ロッキー』の生卵を飲むシーンなら有名だ。映画オンチの私ですらこれは覚えている。
しかし、いかに若者とはいえ、よく協力者が得られたものだ。卵かけご飯専用の醤油が販売されるような国とは事情が違うだろうに。
結果は、まあ、予想通り。被験者が中年や老人なら、また違った結果だっただろうが。
以前、ウェルダンとレアのステーキを使って年齢別のタンパク質の消化吸収能力を検証した論文を読んだが(これなら欧米でも協力者を得やすい)、50代辺りを境に、レアの方は目に見えて数値が低下していた。やっぱり加熱調理というのは素晴らしいものなのだよ！
因みに、私は寿司や刺身が大好物である。消化吸収効率がガタ落ちするような歳になっても、こればかりはやめられそうにない〈笑〉。
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Raw Eggs To Support Postexercise Recovery in Healthy Young Men: Did Rocky Get It Right or Wrong?
https://doi.org/10.1093/jn/nxac174
ABSTRACT
Background
Egg protein is ingested during recovery from exercise to facilitate the postexercise increase in muscle protein synthesis rates and, as such, to support the skeletal muscle adaptive response to exercise training. The impact of cooking egg protein on postexercise muscle protein synthesis is unknown.
Objectives
We sought to compare the impact of ingesting unboiled (raw) compared with boiled eggs during postexercise recovery on postprandial myofibrillar protein synthesis rates.
Methods
In a parallel design, 45 healthy, resistance-trained young men (age: 24 y; 95% CI: 23, 25 y) were randomly assigned to ingest 5 raw eggs (∼30 g protein), 5 boiled eggs (∼30 g protein), or a control breakfast (∼5 g protein) during recovery from a single session of whole-body resistance-type exercise. Primed continuous L-[ring-13C6]-phenylalanine infusions were applied, with frequent blood sampling. Muscle biopsies were collected immediately after cessation of resistance exercise and at 2 and 5 h into the postexercise recovery period. Primary (myofibrillar protein synthesis rates) and secondary (plasma amino acid concentrations) outcomes were analyzed using repeated-measures (time × group) ANOVA.
Results
Ingestion of eggs significantly increased plasma essential amino acid (EAA) concentrations, with 20% higher peak concentrations following ingestion of boiled compared with raw eggs (time × group: P < 0.001). Myofibrillar protein synthesis rates were significantly increased during the postexercise period when compared with basal, postabsorptive values in all groups (2–4-fold increase: P < 0.001). Postprandial myofibrillar protein synthesis rates were 20% higher after ingesting raw eggs [0.067%/h; 95% CI: 0.056, 0.077%/h; effect size (Cohen d): 0.63], and 18% higher after ingesting boiled eggs (0.065%/h; 95% CI: 0.058, 0.073%/h; effect size: 0.69) when compared with the control breakfast (0.056%/h; 95% CI: 0.048, 0.063%/h), with no significant differences between groups (time × group: P = 0.077).
Conclusions
The ingestion of raw, as opposed to boiled, eggs attenuates the postprandial rise in circulating EAA concentrations. However, postexercise muscle protein synthesis rates do not differ after ingestion of 5 raw compared with 5 boiled eggs in healthy young men.
This trial was registered at the Nederlands Trial Register as NL6506 (www.trialregister.nl).
