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

Satoshi Hattori; Ayaka Noguchi; Katsumi Sasagawa; Hitomi Ogata; Masashi Kobayashi; Naomi Omi

doi:doi:10.11648/j.ajss.20190704.20

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

Satoshi Hattori, Ayaka Noguchi, Katsumi Sasagawa, Hitomi Ogata, Masashi Kobayashi, Naomi Omi

Published in American Journal of Sports Science (Volume 7, Issue 4)

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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[17]	Chin LM, Kowalchuk JM, Barstow TJ, Kondo N, Amano T, Shiojiri T, Koga S. 2011. The relationship between muscle deoxygenation and activation in different muscles of the quadriceps during cycle ramp exercise. J Appl Physiol (1985). 111 (5): 1259-65.
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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

Satoshi Hattori

Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
Ayaka Noguchi

Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan
Katsumi Sasagawa

Nutraceutical Science Laboratory, Bourbon Institutes of Health, Kashiwazaki, Japan
Hitomi Ogata

Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
Masashi Kobayashi

Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan
Naomi Omi

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

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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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