Volume 7, Issue 4, December 2019, Page: 193-198
Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes
Satoshi Hattori, Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
Ayaka Noguchi, Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan
Katsumi Sasagawa, Nutraceutical Science Laboratory, Bourbon Institutes of Health, Kashiwazaki, Japan
Hitomi Ogata, Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan; Research Fellowship for Young Scientists, Japan Society for the Promotion of Science, Tokyo, Japan
Masashi Kobayashi, Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan
Naomi Omi, Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
Received: Nov. 15, 2019;       Accepted: Dec. 4, 2019;       Published: Dec. 12, 2019
DOI: 10.11648/j.ajss.20190704.20      View  184      Downloads  124
Abstract
Isomaltulose (ISO) is a carbohydrate (CHO) with metabolic properties that makes it slowly digested and less likely to raise postprandial blood glucose response. We considered that isomaltulose ingestion was difficult to inhibit fat oxidation during incremental exercise. Here we investigated the effect of isomaltulose ingestion on fat oxidation during incremental exercise on a cycle ergometer in endurance athletes (n=10) who performed an incremental exercise after ISO or sucrose (SUC) ingestion. We measured the fat and CHO oxidation, blood glucose concentration, and blood lactate concentration of the subjects during the incremental exercise. Between the ISO and SUC groups, the fat oxidation was significantly different at 3 min (p<0.05) and CHO oxidation was significantly different at 3, 6, and 12 min (p<0.05). The ISO group's blood glucose concentrations were significantly lower than those of the SUC group at −5, 3, 6, 9, and 12 min (p<0.05). Similarly, the ISO group's blood lactate concentrations were significantly lower than those of the SUC group at −5, 0, 3, 6, 9, and 18 min (p<0.05). These results indicate that isomaltulose ingestion causes only slight fat oxidation inhibition and a slow increase in blood lactate levels compared with sucrose ingestion by a gradual rise in the blood glucose level.
Keywords
Isomaltulose, Endurance Exercise, Fat Oxidation, Carbohydrate Oxidation
To cite this article
Satoshi Hattori, Ayaka Noguchi, Katsumi Sasagawa, Hitomi Ogata, Masashi Kobayashi, Naomi Omi, Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes, American Journal of Sports Science. Vol. 7, No. 4, 2019, pp. 193-198. doi: 10.11648/j.ajss.20190704.20
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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