Rapid Rehydration and Moderate Plasma Glucose Elevation by Fluid Containing Enzymatically Synthesized Glycogen

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概要

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• Enzymatically synthesized glycogen (ESG) has high solubility and its solution has low osmotic pressure. Therefore ESG solution could be rapidly absorbed and could be adequate for water rehydration and carbohydrate supplementation during exercise. The object of this study was to evaluate the gastric emptying time and plasma glucose elevation after an administration of ESG solution in comparison with another carbohydrate solution by using a laboratory animal. Male BALB/c mice were administered 10% w/v solution of glucose, maltodextrin, starch, naturally synthesized glycogen (NSG) and ESG at a dose of 20 μL/g body weight for the measurement of gastric emptying rate (Experiment 1) and 10 μL/g body weight for the measurement of plasma glucose elevation (Experiment 2). The osmolarity of gastric content was lower in the ESG and maltodextrin group than the other carbohydrate group. Weight of gastric fluid was significantly lower in the ESG and water group than the glucose group (p<0.01). Plasma glucose level was significantly lower in the ESG group than the glucose group from 0 to 60 min after administration (p<0.01), whereas plasma glucose level was same from 60 to 120 min for the ESG and glucose group (p=0.948). In Experiment 3, BALB/c mice ran on a treadmill for 2 h and were administered 8% of ESG or glucose solution (1.75, 3.5 or 7.0 μL/g body weight) every 20 min during running. There was no difference in post-exercise muscle glycogen level. These data suggest that 1) ESG beverage does not disturb water absorption because of its short gastric emptying time and 2) ESG slowly elevates plasma glucose level and maintains it for a prolonged time compared to the glucose solution.

• 財団法人 学会誌刊行センターの論文

著者

• ISHIHARA Kengo

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• WATANABE Ai

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• SEYAMA Yousuke

  Department of Food Science and Nutrition, Ochanomizu University

• ISHIDA Mariko

  Department of Pharmaceutics, Faculty of Pharmacy, Kobe Pharmaceutical University

• Ishida Mariko

  Department Of Pharmaceutics Faculty Of Pharmacy Kobe Pharmaceutical University

• Watanabe Ai

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Ishihara Kengo

  Department Of Food And Nutrition Sugiyama Jogakuen University

• Seyama Yousuke

  Department Of Biochemistry Faculty Of Medicine

• INAGAKI Kei

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• FUJIWARA Mika

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• KOMATSU Yuko

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• SHIRAI Mika

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• KATO Yoshiho

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• TAKANEZAWA Ami

  Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

• FURUYASHIKI Takashi

  Institute of Health Sciences, Ezaki Glico Co., Ltd.

• TAKATA Hiroki

  Institute of Health Sciences, Ezaki Glico Co., Ltd.

• Fujiwara Mika

  Department Of Biology Faculty Of Science Toho University:aquaticanimal Health Division National Rese

• Takanezawa Ami

  Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University

• Ishida Mariko

  Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University

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