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KMID : 1007520090180010275
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.275 ~ p.277
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Effects of Fermented Ssanghwatang on Swimming Capacity in Mice
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You Yang-Hee
Koh Jong-Ho
Chung Sung-Oh
Jun Woo-Jin
Kim Kyung-Mi
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Abstract
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Swimming enhancing effects of ssanghwatang fermented with Saccharomyces cerevisae in mice were investigated,and then the blood biochemical parameters related to fatigue were measured. Compared to the control group, the swimmingtime was significantly increased in fermented ssanghwatang (FST) group from day 4 (29.27±4.73 vs. 50.27±9.05min,p<0.05). The lactate level, an important indicator of fatigue, was drastically lower in FST group than in control group(2.13±0.13 vs. 1.40±0.12 mmole/L, p<0.01). These results suggest that FST possesses stimulatory effects which can enhanceexercise performance and reduce fatigue.
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KEYWORD
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fermented ssanghwatang, swimming capacity, anti-fatigue
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