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Title of Journal: Eur J Appl Physiol

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Abbravation: European Journal of Applied Physiology

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Springer-Verlag

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DOI

10.1002/ar.1090530109

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1439-6327

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Maximal voluntary contraction force SR function a

Authors: Peter Krustrup Niels Ørtenblad Joachim Nielsen Lars Nybo Thomas P Gunnarsson F Marcello Iaia Klavs Madsen Francis Stephens Paul Greenhaff Jens Bangsbo
Publish Date: 2011/03/30
Volume: 111, Issue: 12, Pages: 2987-2995
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Abstract

The aim of this study was to examine maximal voluntary kneeextensor contraction force MVC force sarcoplasmic reticulum SR function and muscle glycogen levels in the days after a highlevel soccer game when players ingested an optimised diet Seven highlevel male soccer players had a vastus lateralis muscle biopsy and a blood sample collected in a control situation and at 0 24 48 and 72 h after a competitive soccer game MVC force SR function muscle glycogen muscle soreness and plasma myoglobin were measured MVC force sustained over 1 s was 11 and 10 lower P  005 after 0 and 24 h respectively compared with control The rate of SR Ca2+ uptake at 800 nM Ca2+free was lower P  005 after 0 h 25 μmol Ca2+ g prot−1 min−1 than for all other time points 24 h 51 μmol Ca2+ g prot−1 min−1 However SR Ca2+ release rate was not affected Plasma myoglobin was sixfold higher P  005 immediately after the game but normalised 24 h after the game Quadriceps muscle soreness 0–10 VASscale was higher P  005 after 0 h 36 24 h 18 48 h 11 and 72 h 14 compared with control 01 Muscle glycogen was 57 and 27 lower P  0001 0 and 24 h after the game compared with control 193 and 328 vs 449 mmol kg d w−1 In conclusion maximal voluntary contraction force and SR Ca2+ uptake were impaired and muscle soreness was elevated after a highlevel soccer game with faster recovery of SR function in comparison with MVC force soreness and muscle glycogenThe authors would like to acknowledge the players and their elite soccer clubs for the participation They would also like to thank the Danish Football Association Dansk BoldspilUnion for their cooperation The excellent technical assistance by Jens Jung Nielsen and Christian Hasson is appreciated Special thanks to the camera crew led by Per Hansen and Christoffer Krustrup The study was supported by Arla Foods Team Denmark and The Danish Ministry of Culture Kulturministeriets Udvalg for Idrætsforskning

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