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http://dx.doi.org/10.9721/KJFST.2017.49.2.209

Anti-fatigue effect of a cucumber vinegar beverage on rats after high-intensity exercise  

Cho, Hyun Dong (Department of Food Science and Biotechnology, Kyungpook National University)
Kim, Jeong Ho (Department of Food and Nutrition, Sunchon National University)
Lee, Ju Hye (Functional Food and Nutrition Division, Dept. of Agro-Food Resource, National Academy of Agricultural Science, Rural Development Administration)
Hong, Seong Min (Institute of Agricultural Life Sciences, Dong-A University)
Yee, Sung Tae (Department of Pharmacy, Sunchon National University)
Seo, Kwon Il (Department of Biotechnology, Dong-A University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.2, 2017 , pp. 209-214 More about this Journal
Abstract
We evaluated the effect of cucumber vinegar (CV) on fatigue accumulation in rats that performed high-intensity exercise. The rats were randomly assigned to 3 groups: sedentary control (SC), exercise control (EC), and CV. Body weights were higher in groups EC and CV than in group SC. Organ weights in group CV did not differ from those in group SC. Running time was significantly longer in group CV than in the other groups. Compared to group EC, cucumber vinegar administration markedly decreased serum concentrations of ammonia, inorganic phosphate, and ${{\small}L}$-lactate. The activities of serum creatine kinase and lactate dehydrogenase were significantly lower in group CV than in groups SC and EC. Glycogen contents in the muscle and liver were higher in group CV than in groups SC and EC. These results suggest that cucumber vinegar can serve as a functional ingredient in the development of a beverage to attenuate fatigue.
Keywords
anti-fatigue; cucumber vinegar; high-intensity exercise; treadmill;
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