Korean Journal of Exercise Nutrition (운동영양학회지)

한국운동영양학회
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Effect of ginger extract ingestion on skeletal muscle glycogen contents and endurance exercise in male rats

  • Hattori, Satoshi (Faculty of Health and Sport Sciences, University of Tsukuba) ;
  • Omi, Naomi (Faculty of Health and Sport Sciences, University of Tsukuba) ;
  • Yang, Zhou (Comprehensive Human Sciences, University of Tsukuba) ;
  • Nakamura, Moeka (Comprehensive Human Sciences, University of Tsukuba) ;
  • Ikemoto, Masahiro (Ikeda Food Research Co., Ltd)
  • Received : 2021.06.12
  • Accepted : 2021.06.28
  • Published : 2021.06.30
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Abstract

[Purpose] Skeletal muscle glycogen is a determinant of endurance capacity for some athletes. Ginger is well known to possess nutritional effects, such as anti-diabetic effects. We hypothesized that ginger extract (GE) ingestion increases skeletal muscle glycogen by enhancing fat oxidation. Thus, we investigated the effect of GE ingestion on exercise capacity, skeletal muscle glycogen, and certain blood metabolites in exercised rats. [Methods] First, we evaluated the influence of GE ingestion on body weight and elevation of exercise performance in rats fed with different volumes of GE. Next, we measured the skeletal muscle glycogen content and free fatty acid (FFA) levels in GE-fed rats. Finally, we demonstrated that GE ingestion contributes to endurance capacity during intermittent exercise to exhaustion. [Results] We confirmed that GE ingestion increased exercise performance (p<0.05) and elevated the skeletal muscle glycogen content compared to the nonGE-fed (CE, control exercise) group before exercise (Soleus: p<0.01, Plantaris: p<0.01, Gastrocnemius: p<0.05). Blood FFA levels in the GE group were significantly higher than those in the CE group after exercise (p<0.05). Moreover, we demonstrated that exercise capacity was maintained in the CE group during intermittent exercise (p<0.05). [Conclusion] These findings indicate that GE ingestion increases skeletal muscle glycogen content and exercise performance through the upregulation of fat oxidation.

Keywords

References

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