{"title":"红参梅果醋混合饮料对高强度运动大鼠的抗疲劳作用","authors":"Wool-Lim Park, Jeong-Ho Kim, K. Seo","doi":"10.11002/kjfp.2023.30.3.514","DOIUrl":null,"url":null,"abstract":"\n \n New types of vinegar drinks are being processed and developed using various raw\n materials. In this study, a beverage containing a mixture of 0.25% red ginseng\n extract and 5% Prunus mume fruit vinegar (RPV) was evaluated\n for its anti-fatigue effect on high-intensity exercised rats. RPV administration\n markedly enhanced running endurance and significantly decreased fatigue-related\n serum biomarkers, such as inorganic phosphate, ammonia, and L-lactate, compared\n to the other groups. In addition, RPV administration increased glycogen contents\n in the liver and muscles and decreased creatine kinase activity in the serum and\n muscles. RPV administration also remarkedly increased the activity of lactate in\n the muscles. Furthermore, HPLC analysis revealed that main organic acids in RPV\n were acetic acid, malic acid, and citric acids. Overall, the results indicate\n that RPV improved fatigue recovery in exhausted rats, thus proving a promising\n material of functional food to attenuate fatigue.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anti-fatigue effect of a beverage mixture containing red ginseng\\n and Prunus mume fruit vinegar on high-intensity exercised\\n rats\",\"authors\":\"Wool-Lim Park, Jeong-Ho Kim, K. Seo\",\"doi\":\"10.11002/kjfp.2023.30.3.514\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n New types of vinegar drinks are being processed and developed using various raw\\n materials. In this study, a beverage containing a mixture of 0.25% red ginseng\\n extract and 5% Prunus mume fruit vinegar (RPV) was evaluated\\n for its anti-fatigue effect on high-intensity exercised rats. RPV administration\\n markedly enhanced running endurance and significantly decreased fatigue-related\\n serum biomarkers, such as inorganic phosphate, ammonia, and L-lactate, compared\\n to the other groups. In addition, RPV administration increased glycogen contents\\n in the liver and muscles and decreased creatine kinase activity in the serum and\\n muscles. RPV administration also remarkedly increased the activity of lactate in\\n the muscles. Furthermore, HPLC analysis revealed that main organic acids in RPV\\n were acetic acid, malic acid, and citric acids. Overall, the results indicate\\n that RPV improved fatigue recovery in exhausted rats, thus proving a promising\\n material of functional food to attenuate fatigue.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.3.514\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.3.514","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
摘要
利用各种原料加工开发新型醋饮料。本研究以0.25%红参提取物和5%梅梅果醋(Prunus mume fruit vinegar, RPV)配制饮料,评价其对高强度运动大鼠的抗疲劳作用。与其他组相比,RPV组显著提高了跑步耐力,显著降低了疲劳相关的血清生物标志物,如无机磷酸盐、氨和l -乳酸。此外,RPV增加了肝脏和肌肉中的糖原含量,降低了血清和肌肉中的肌酸激酶活性。RPV也显著增加了肌肉中乳酸的活性。HPLC分析表明,RPV中主要有机酸为乙酸、苹果酸和柠檬酸。综上所述,RPV能改善疲劳大鼠的疲劳恢复,是一种很有前景的功能食品材料。
Anti-fatigue effect of a beverage mixture containing red ginseng
and Prunus mume fruit vinegar on high-intensity exercised
rats
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.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.