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Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes

Received: 15 November 2019     Accepted: 4 December 2019     Published: 12 December 2019
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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.

Published in American Journal of Sports Science (Volume 7, Issue 4)
DOI 10.11648/j.ajss.20190704.20
Page(s) 193-198
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Isomaltulose, Endurance Exercise, Fat Oxidation, Carbohydrate Oxidation

References
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Cite This Article
  • APA Style

    Satoshi Hattori, Ayaka Noguchi, Katsumi Sasagawa, Hitomi Ogata, Masashi Kobayashi, et al. (2019). Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes. American Journal of Sports Science, 7(4), 193-198. https://doi.org/10.11648/j.ajss.20190704.20

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    ACS Style

    Satoshi Hattori; Ayaka Noguchi; Katsumi Sasagawa; Hitomi Ogata; Masashi Kobayashi, et al. Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes. Am. J. Sports Sci. 2019, 7(4), 193-198. doi: 10.11648/j.ajss.20190704.20

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    AMA Style

    Satoshi Hattori, Ayaka Noguchi, Katsumi Sasagawa, Hitomi Ogata, Masashi Kobayashi, et al. Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes. Am J Sports Sci. 2019;7(4):193-198. doi: 10.11648/j.ajss.20190704.20

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  • @article{10.11648/j.ajss.20190704.20,
      author = {Satoshi Hattori and Ayaka Noguchi and Katsumi Sasagawa and Hitomi Ogata and Masashi Kobayashi and Naomi Omi},
      title = {Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes},
      journal = {American Journal of Sports Science},
      volume = {7},
      number = {4},
      pages = {193-198},
      doi = {10.11648/j.ajss.20190704.20},
      url = {https://doi.org/10.11648/j.ajss.20190704.20},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajss.20190704.20},
      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.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Influence of Isomaltulose Ingestion on Fat Oxidation During Inclemental Exercise in Endurance Athletes
    AU  - Satoshi Hattori
    AU  - Ayaka Noguchi
    AU  - Katsumi Sasagawa
    AU  - Hitomi Ogata
    AU  - Masashi Kobayashi
    AU  - Naomi Omi
    Y1  - 2019/12/12
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ajss.20190704.20
    DO  - 10.11648/j.ajss.20190704.20
    T2  - American Journal of Sports Science
    JF  - American Journal of Sports Science
    JO  - American Journal of Sports Science
    SP  - 193
    EP  - 198
    PB  - Science Publishing Group
    SN  - 2330-8540
    UR  - https://doi.org/10.11648/j.ajss.20190704.20
    AB  - 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.
    VL  - 7
    IS  - 4
    ER  - 

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Author Information
  • Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan

  • Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan

  • Nutraceutical Science Laboratory, Bourbon Institutes of Health, Kashiwazaki, Japan

  • Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan

  • Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan

  • Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan

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