在温湿环境中循环前和循环中补充西米对生理和生产性能的影响

M. R. Che Jusoh, S. Stannard, T. Mündel
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引用次数: 4

摘要

本研究确定在温湿条件下(30±2°C, 78±3% RH)运动前(Pre-Sago)或运动期间(duro - sago)摄入0.8g/kg体重的西米;与控制(control)条件相比,20 km·h−1的锋面气流可获得性能和/或生理上的益处。8名经过训练的男性自行车运动员/铁人三项运动员(45±4岁,VO2peak: 65±10 ml·kg - 1·min - 1,峰值有氧功率:397±71 W)完成了3项15分钟的计时试验(VO2peak: 75%),预加载45分钟的稳态(VO2peak: 55%)骑行,随后进行了> 24小时的标准化训练和饮食。测量完成的工作、直肠和平均皮肤温度、心率、呼气气体和静脉血样本。与对照组相比,Pre-Sago组运动时直肠温度升高幅度较小(0.3±0.5°C),心率升高幅度较大(6±13次·min - 1)(均P < 0.05),但计时赛成绩与对照组相比未受影响(Pre-Sago组:- 0.5±4.0%,P > 0.05)。运动过程中,杜尔西米组血浆葡萄糖浓度高于对照组(P < 0.05),但底物氧化率与对照组基本相同(P > 0.05)。杜尔西米还能提高血浆钠浓度(2±2 mmol·l1),降低全身失汗量(544±636 g),从而减少血浆体积收缩(P < 0.05)。在duro - sago期间,心率增加了更大程度(5±13次·min - 1),但与对照组相比,计时赛表现未受影响(+0.9±2.3%,P > 0.05)。独特的是,这些结果表明,在运动热应激时,喂食西米可以导致一些“有益”的生理反应,但这些反应并不能转化为餐后状态下运动表现的变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physiologic and performance effects of sago supplementation before and during cycling in a warm-humid environment
ABSTRACT The present study determined whether 0.8g/kg bodyweight sago ingested before (Pre-Sago) or during (Dur-Sago) exercise under warm-humid conditions (30 ± 2°C, 78 ± 3 % RH; 20 km·h−1 frontal airflow) conferred a performance and/or physiological benefit compared to a control (Control) condition. Eight trained, male cyclists/triathletes (45 ± 4 y, VO2peak: 65 ± 10 ml·kg−1·min−1, peak aerobic power: 397 ± 71 W) completed 3 15-min time-trials (∼75% VO2peak) pre-loaded with 45 min of steady-state (∼55% VO2peak) cycling following > 24 h standardization of training and diet. Measures of work completed, rectal and mean skin temperatures, heart rate, expiratory gases and venous blood samples were taken. Compared to Control, Pre-Sago resulted in a smaller rise in rectal temperature (0.3 ± 0.5°C) while heart rate increased to a greater extent (6 ± 13 beats·min−1) during exercise (both P < 0.05), however, compared to Control time-trial performance remained unaffected (Pre-Sago: −0.5 ± 4.0%, P > 0.05). During exercise, plasma glucose concentrations were maintained higher for Dur-Sago than Control (P < 0.05), however substrate oxidation rates remained similar (P > 0.05). Dur-Sago also resulted in a higher plasma sodium concentration (2 ± 2 mmol·l1) and lower whole-body sweat loss (544 ± 636 g) and, therefore, reduced plasma volume contraction (all P < 0.05). Heart rate increased to a greater extent (5 ± 13 beats·min−1) during Dur-Sago, yet compared to Control time-trial performance remained unaffected (+0.9 ± 2.3%, P > 0.05). Uniquely, these results indicate that during exercise heat stress feeding sago can result in some ‘beneficial’ physiological responses, however these do not translate to changes in exercise performance when performed in a post-prandial state.
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