Abstract
PurposeThe purpose of this study is to quantify the effect of adding sodium alginate and pectin to a carbohydrate (CHO) beverage on exogenous glucose (ExGluc) oxidation rate compared with an isocaloric CHO beverage.MethodsFollowing familiarization, eight well-trained endurance athletes performed four bouts of prolonged running (105 min; 71 ± 4% of VO2max) while ingesting 175 mL of one of the experimental beverages every 15 min. In randomized order, participants consumed either 70 g.h−1 of maltodextrin and fructose (10% CHO; NORM), 70 g.h−1 of maltodextrin, fructose, sodium alginate, and pectin (10% CHO; ENCAP), 180 g.h−1 of maltodextrin, fructose, sodium alginate, and pectin (26% CHO; HiENCAP), or water (WAT). All CHO beverages had a maltodextrin:fructose ratio of 1:0.7 and contained 1.5 g.L−1 of sodium chloride. Total substrate oxidation, ExGluc oxidation rate, blood glucose, blood lactate, serum non-esterified fatty acid (NEFA) concentration, and RPE were measured for every 15 min. Every 30 min participants provided information regarding their gastrointestinal discomfort (GID).ResultsThere was no significant difference in peak ExGluc oxidation between NORM and ENCAP (0.63 ± 0.07 and 0.64 ± 0.11 g.min−1, respectively; p > 0.5), both of which were significantly lower than HiENCAP (1.13 ± 0.13 g.min−1, p < 0.01). Both NORM and HiENCAP demonstrated higher total CHO oxidation than WAT from 60 and 75 min, respectively, until the end of exercise, with no differences between CHO trials. During the first 60 min, blood glucose was significantly lower in WAT compared with NORM and HiENCAP, but no differences were found between CHO beverages. Both ENCAP and HiENCAP demonstrated a higher blood glucose concentration from 60–105 min than WAT, and ENCAP was significantly higher than HiENCAP. There were no significant differences in reported GID symptoms between the trials.ConclusionsAt moderate ingestion rates (i.e., 70 g.h−1), the addition of sodium alginate and pectin did not influence the ExGluc oxidation rate compared with an isocaloric CHO beverage. At very high ingestion rates (i.e., 180 g.h−1), high rates of ExGluc oxidation were achieved in line with the literature.
Highlights
It is well established that carbohydrate (CHO) beverage ingestion during prolonged endurance exercise enhances performance [1]
This was evidenced with a significantly higher maximal exogenous CHO (ExCHO) rate (1.75 g.min−1) elicited following the ingestion of glucose and fructose (154 g.h−1) in comparison with an isocaloric, glucose beverage (64 g.h−1) in trained cyclists [8]. To achieve this high ExCHO oxidation rate, CHO was ingested at a rate well in excess of the 90 g.h−1 recommended to athletes performing prolonged endurance events of
There were no significant differences in body mass between any of the trials prior (NORM: 69.0 ± 10.0, HiENCAP: 69.0 ± 10.0, WAT 69.0 ± 9.8, ENCAP: 68.7 ± 9.8 kg) or after the 105-min run (NORM: 67.9 ± 10.1, HiENCAP: 68.0 ± 9.9, WAT 68.0 ± 9.7, ENCAP: 67.7 ± 9.7 kg)
Summary
It is well established that carbohydrate (CHO) beverage ingestion during prolonged endurance exercise enhances performance [1]. It was theorized that by combining multiple CHO sources, a higher ExCHO oxidation rate could be achieved [8] This was evidenced with a significantly higher maximal ExCHO rate (1.75 g.min−1) elicited following the ingestion of glucose and fructose (154 g.h−1) in comparison with an isocaloric, glucose beverage (64 g.h−1) in trained cyclists [8]. To achieve this high ExCHO oxidation rate, CHO was ingested at a rate well in excess of the 90 g.h−1 recommended to athletes performing prolonged endurance events of
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