Effect of water immersion during resistance exercise on plasma content of heat shock protein 70 (eHSP70) after 8-weeks resistance training in male rats

Today, cold Water Immersion has developed among athletes for recovery speed, of course this method decreased body temperature and so HSP70 response to exercise is limited. Thus this study will determine the effect of Water Immersion during resistance exercise on plasma content of heat shock protein 70 (eHSP70) after 8-weeks resistance training in male rats.
In all, 32 male Sprague-Dawley rats (8-weeks) were assigned randomly to 1- control (CON; n=8, 228.5±8.19), 2- resistance exercise (RT; n=8, 217.26±6.5), 3- Resistance exercise Moderate Water Immersion (RTㅢ; n=8, 225.12±5.55) and 4- Resistance exercise Cold Water Immersion (RTॢ; n=8, 226.45±­9.5) groups. The resistance training consisted of climbing (5 reps/3 sets) a ladder (120 cm) carrying load (equal to a percent of body weight) suspended from the tail. At rest interval between sets and at last set (2 minute immersion 2 minute Rest), rats in 3 and 4 groups, immersed within container consisted water with 27˚C and 14˚C respectively. This process repeated 3-times a day during 8 weeks. Immediately after euthanasia (24 h after final training session) blood (1.5 cc) was collected via tail vein and plasma samples were separated after allowing blood to clot on ice. Plasma was stored frozen at -80°C for analysis. The data was analyzed with One-Way ANOWA method at 0.05 level of significance and plasma eHSP70 levels evaluated with ELISA method.
Results showed that eHSP70 level decreased in experimental groups rather than Control, although in RT group (P≤0.006) and RTॢ group (P≤0.013) was significantly.
Based on findings of the present study, MWI (27 °C) during resistance exercise or sbusequently, impeded eHSP70 decremental content. If the findings of this study could be generalized to future studies on human participants, MWI (27 °C) could be suggested for athletes in fields such a wrestling and weightlifting (with strength quality and a need to increase muscular protein content).