Hot-water immersion does not increase postprandial muscle protein synthesis rates during recovery from resistance-type exercise in healthy, young males

The purpose of this study was to assess the impact of postexercise hot-water immersion on postprandial myofibrillar protein synthesis rates during recovery from a single bout of resistance-type exercise in healthy. young men. Twelve healthy, adult men (age: 23 +/- 1 y) performed a single bout of resistance-type exercise followed by 20 min of water immersion of both legs. One leg was immersed in hot water [46 degrees C: hot-water immersion (HWI)], while the other leg was immersed in thermoneutral water (30 degrees C: CON). After water immersion, a beverage was ingested containing 20 g intrinsically L-[1-C-13]-phenylalanine and L-[1-C-13]-leucine labeled milk protein with 45 g of carbohydrates. In addition, primed continuous L-[ring-H-2(5)]-phenylalanine and L-[1-C-13]-leucine infusions were applied, with frequent collection of blood and muscle samples to assess myofibrillar protein synthesis rates in vivo over a 5-h recovery period. Muscle temperature immediately after water immersion was higher in the HWI compared with the CON leg (37.5 +/- 0.1 vs. 35.2 +/- 0.2 degrees C; P <0.001). Incorporation of dietary protein-derived [1-C-13]-phenylalanine into myofibrillar protein did not differ between the HWI and CON leg during the 5-h recovery period (0.025 +/- 0.003 vs. 0.024 +/- 0.002 MPE; P = 0.953). Postexercise myofibrillar protein synthesis rates did not differ between the HWI and CON leg based upon L-[1-C-13]-eucine (0.050 +/- 0.005 vs. 0.049 +/- 0.002%/h; P = 0.815) and L-[ring-H-2(5)]-phenylalanine (0.048 +/- 0.002 vs. 0.047 +/- 0.003%/h; P = 0.877), respectively. Hot-water immersion during recovery from resistancetype exercise does not increase the postprandial rise in myolibrillar protein synthesis rates. In addition, postexercise hot-water immersion does not increase the capacity of the muscle to incorporate dietary protein-derived amino acids in muscle tissue protein during subsequent recovery.NEW & NOTEWORTHY This is the first study to assess