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KMID : 0380620170490020209
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.209 ~ p.214
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Anti-fatigue effect of a cucumber vinegar beverage on rats after high-intensity exercise
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Cho Hyun-Dong
Kim Jeong-Ho
Lee Ju-Hye
Hong Seong-Min
Yee Sung-Tae
Seo Kwon-Il
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Abstract
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We evaluated the effect of cucumber vinegar (CV) on fatigue accumulation in rats that performed high-intensity exercise. The rats were randomly assigned to 3 groups: sedentary control (SC), exercise control (EC), and CV. Body weights were higher in groups EC and CV than in group SC. Organ weights in group CV did not differ from those in group SC. Running time was significantly longer in group CV than in the other groups. Compared to group EC, cucumber vinegar administration markedly decreased serum concentrations of ammonia, inorganic phosphate, and L-lactate. The activities of serum creatine kinase and lactate dehydrogenase were significantly lower in group CV than in groups SC and EC. Glycogen contents in the muscle and liver were higher in group CV than in groups SC and EC. These results suggest that cucumber vinegar can serve as a functional ingredient in the development of a beverage to attenuate fatigue.
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KEYWORD
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anti-fatigue, cucumber vinegar, high-intensity exercise, treadmill
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