American Journal of Sports Science

| Peer-Reviewed |

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

Received: 15 November 2019    Accepted: 04 December 2019    Published: 12 December 2019
Views:       Downloads:

Share This Article

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.

DOI 10.11648/j.ajss.20190704.20
Published in American Journal of Sports Science (Volume 7, Issue 4, December 2019)
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), 2024. Published by Science Publishing Group

Keywords

Isomaltulose, Endurance Exercise, Fat Oxidation, Carbohydrate Oxidation

References
[1] ALTLAND PD, HIGHMAN B. 1961. Effects of exercise on serum enzyme values and tissues of rats. Am J Physiol. 201: 393-5.
[2] Bergström J, Hermansen L, Hultman E, Saltin B. 1967. Diet, Muscle Glycogen and Physical Performance. Acta Physiol Scand. 71 (2): 140-50.
[3] Carlson LA, Froeberg S, Persson S. 1965. Concentration and turnover of the free fatty acids of plasma and concentration of blood glucose during exercise in horses. Acta Physiol Scand. 63: 434-41.
[4] Jeukendrup AE, Jentjens R. 2000. Oxidation of carbohydrate feedings during prolonged exercise: current thoughts, guidelines and directions for future research. Sports Med. 29 (6): 407-24.
[5] Jeukendrup AE. 2004. Carbohydrate intake during exercise and performance. Nutrition. 20 (7-8): 669-77.
[6] Horowitz JF, Mora-Rodriguez R, Byerley LO, Coyle EF. 1997. Lipolytic suppression following carbohydrate ingestion limits fat oxidation during exercise. Am J Physiol. 273 (4 Pt 1): E768-75.
[7] Tsuji Y, Yamada K, Hosoya N, Moriuchi S. 1986. Digestion and absorption of sugars and sugar substitutes in rat small intestine. J Nutr Sci Vitaminol (Tokyo). 32 (1): 93-100.
[8] Kawai K, Okuda Y, Yamashita K. 1985. Changes in blood glucose and insulin after an oral palatinose administration in normal subjects. Endocrinol Jpn. 32 (6): 933-6.
[9] Holub I, Gostner A, Theis S, Nosek L, Kudlich T, Melcher R, Scheppach W. 2010. Novel findings on the metabolic effects of the low glycaemic carbohydrate isomaltulose (Palatinose). Br J Nutr. 103: 1730-7.
[10] Achten J, Jentjens RL, Brouns F, Jeukendrup AE. 2007. Exogenous oxidation of isomaltulose is lower than that of sucrose during exercise in men. J Nutr. 137: 1143-8.
[11] Brooks GA, Mercier J. 1994. Balance of carbohydrate and lipid utilization during exercise: the "crossover" concept. J Appl Physiol (1985). 76 (6): 2253-61.
[12] Romijn JA, Coyle EF, Sidossis LS, Gastaldelli A, Horowitz JF, Endert E, Wolfe RR. 1993. Regulation of endogenous fat and carbohydrate metabolism in relation to exercise intensity and duration. Am J Physiol. 265 (3 Pt 1): E380-91.
[13] van Loon LJ, Greenhaff PL, Constantin-Teodosiu D, Saris WH, Wagenmakers AJ. 2001. The effects of increasing exercise intensity on muscle fuel utilisation in humans. J Physiol. 1; 536 (Pt 1): 295-304.
[14] Chenevière X, Malatesta D, Peters EM, Borrani F. 2009. A mathematical model to describe fat oxidation kinetics during graded exercise. Med Sci Sports Exerc. 41 (8): 1615-25.
[15] Chenevière X, Borrani F, Ebenegger V, Gojanovic B, Malatesta D. 2009. Effect of a 1-hour single bout of moderate-intensity exercise on fat oxidation kinetics. Metabolism. 58: 1778-86.
[16] Hattori S, Noguchi A, Ogata H, Kobayashi M, Omi N. 2019. The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes. Am J Spo Sci. 7 (4): 149-154.
[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.
[18] Ministry of Health, Labour, and Welfare of Japan. 2005. Dietary reference intakes for Japanese. Tokyo: Daiichi-Shuppan.
[19] Frayn KN. 1983. Calculation of substrate oxidation rates in vivo from gaseous exchange. J Appl Physiol Respir Environ Exerc Physiol. 55 (2): 628-34.
[20] Chenevière X, Borrani F, Sangsue D, Gojanovic B, Malatesta D. 2011. Gender differences in whole-body fat oxidation kinetics during exercise. Appl Physiol Nutr Metab. 36: 88-95.
[21] Achten J, Jeukendrup AE. 2003. Maximal fat oxidation during exercise in trained men. Int J Sports Med. 24 (8): 603-8.
[22] Overmyer KA, Evans CR, Qi NR, Minogue CE, Carson JJ, Chermside-Scabbo CJ, Koch LG, Britton SL, Pagliarini DJ, Coon JJ, Burant CF.. 2015. Maximal oxidative capacity during exercise is associated with skeletal muscle fuel selection and dynamic changes in mitochondrial protein acetylation. Cell Metab. 3; 21 (3): 468-78.
[23] Kawai K, Yoshikawa H, Murayama Y, Okuda Y, Yamashita K. 1989. Usefulness of palatinose as a caloric sweetener for diabetic patients. Horm Metab Res. 21: 338-40.
[24] HUCKABEE WE. 1958. Relationships of pyruvate and lactate during anaerobic metabolism. I. Effects of infusion of pyruvate or glucose and of hyperventilation. J Clin Invest. 37: 244-54.
[25] Doar JW, Cramp DG, Maw DS, Seed M, Wynn V. 1970. Blood pyruvate and lactate levels during oral and intravenous glucose tolerance tests in diabetes mellitus. Clin Sci. 39: 259-69.
Author Information
  • Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan

  • Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan

  • Nutraceutical Science Laboratory, Bourbon Institutes of Health, Kashiwazaki, Japan

  • Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan; Research Fellowship for Young Scientists, Japan Society for the Promotion of Science, Tokyo, Japan

  • Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan

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

Cite This Article
  • 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

    Copy | Download

    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

    Copy | Download

    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

    Copy | Download

  • @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://download.sciencepg.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}
    }
    

    Copy | Download

  • 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  - 

    Copy | Download

  • Sections