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Persimmon Vinegar Ingestion before Endurance Exercise on Energy Substrates Utilization  

Seo, Hyobin (Department of Leisure Sports, Kyungpook National University)
Nam, Ju-Ock (School of Ecological & Environmental Tourism, Kyungpook National University)
Jeon, Byung-Duk (School of Global Business, Kyungbuk University of Foreign Studies)
Kim, Pan-Gi (School of Ecological & Environmental Systems, Kyungpook National University)
Ryu, Sungpil (Department of Leisure Sports, Kyungpook National University)
Publication Information
Journal of Korean Society of Forest Science / v.101, no.4, 2012 , pp. 626-634 More about this Journal
Abstract
The purpose of this study was to investigate the potential of persimmon vinegar as a functional beverage by analyzing the effects of persimmon vinegar ingestion on the energy substrate during endurance exercise. The healthy male adolescents (n=8) drunk persimmon vinegar ingested trial (PSV) or purified water ingested trial as the control trial (CON) 1 h prior to the exercise with the 60% of maximal oxygen uptake ($\dot{V}O_{2max}$) for 1 h. The exercise intensity was increased to the 80% of $\dot{V}O_{2max}$ and remained until exhaustion. And, the physiological variables, blood components, and amounts of energy oxidation were analyzed. There was no significant difference between trials in physiological variables, and the heart rates after exhaustion were higher in PSV compared to CON. There was no significant difference between trials in blood glucose level, while the blood lactic acids decreased significantly in PSV 30 and 60 minutes after onset of exercise. The free fatty acids concentration increased significantly in PSV from 15 minutes to 60 minutes after onset of exercise. The carbohydrate oxidation decreased significantly in PSV from 45 minutes after exercise and, on the contrary, the fatty acids oxidation increased significantly for the same period. And, fatty acids oxidation was higher in PSV compared to CON even after exhaustion. The respiratory exchange ratio was lower significantly in PSV compared to CON from 30 minutes to 60 minutes after exercise, whereas lower in CON after total exhaustion. The exercise time to exhaustion was 41% longer in PSV compared to CON. These results showed that the persimmon vinegar increase the level of lipids metabolism and decrease sense of fatigue by inhibiting carbohydrate oxidation during moderate intensity exercise, suggesting the possibility of using of persimmon vinegar as exercise functional beverage when ingested 1 h prior to the endurance exercise performance.
Keywords
persimmon vinegar; blood lactate; RER; fat oxidation; exercise;
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