Anti-fatigue effect of a beverage mixture containing red ginseng and Prunus mume fruit vinegar on high-intensity exercised rats

Abstract

New types of vinegar drinks are being processed and developed using various raw materials. In this study, a beverage containing a mixture of 0.25% red ginseng extract and 5% Prunus mume fruit vinegar (RPV) was evaluated for its anti-fatigue effect on high-intensity exercised rats. RPV administration markedly enhanced running endurance and significantly decreased fatigue-related serum biomarkers, such as inorganic phosphate, ammonia, and L-lactate, compared to the other groups. In addition, RPV administration increased glycogen contents in the liver and muscles and decreased creatine kinase activity in the serum and muscles. RPV administration also remarkedly increased the activity of lactate in the muscles. Furthermore, HPLC analysis revealed that main organic acids in RPV were acetic acid, malic acid, and citric acids. Overall, the results indicate that RPV improved fatigue recovery in exhausted rats, thus proving a promising material of functional food to attenuate fatigue.