PMID- 35127792
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220501
IS  - 2296-861X (Print)
IS  - 2296-861X (Electronic)
IS  - 2296-861X (Linking)
VI  - 8
DP  - 2021
TI  - The Impact of Sodium Alginate Hydrogel on Exogenous Glucose Oxidation Rate and 
      Gastrointestinal Comfort in Well-Trained Runners.
PG  - 810041
LID - 10.3389/fnut.2021.810041 [doi]
LID - 810041
AB  - PURPOSE: The purpose of this study is to quantify the effect of adding sodium 
      alginate and pectin to a carbohydrate (CHO) beverage on exogenous glucose 
      (ExGluc) oxidation rate compared with an isocaloric CHO beverage. METHODS: 
      Following familiarization, eight well-trained endurance athletes performed four 
      bouts of prolonged running (105 min; 71 +/- 4% of VO(2)max) while ingesting 175 mL 
      of one of the experimental beverages every 15 min. In randomized order, 
      participants consumed either 70 g(.)h(-1) of maltodextrin and fructose (10% CHO; 
      NORM), 70 g(.)h(-1) of maltodextrin, fructose, sodium alginate, and pectin (10% 
      CHO; ENCAP), 180 g(.)h(-1) of maltodextrin, fructose, sodium alginate, and pectin 
      (26% CHO; HiENCAP), or water (WAT). All CHO beverages had a maltodextrin:fructose 
      ratio of 1:0.7 and contained 1.5 g(.)L(-1) of sodium chloride. Total substrate 
      oxidation, ExGluc oxidation rate, blood glucose, blood lactate, serum 
      non-esterified fatty acid (NEFA) concentration, and RPE were measured for every 
      15 min. Every 30 min participants provided information regarding their 
      gastrointestinal discomfort (GID). RESULTS: There was no significant difference 
      in peak ExGluc oxidation between NORM and ENCAP (0.63 +/- 0.07 and 0.64 +/- 0.11 
      g(.)min(-1), respectively; p > 0.5), both of which were significantly lower than 
      HiENCAP (1.13 +/- 0.13 g(.)min(-1), p < 0.01). Both NORM and HiENCAP demonstrated 
      higher total CHO oxidation than WAT from 60 and 75 min, respectively, until the 
      end of exercise, with no differences between CHO trials. During the first 60 min, 
      blood glucose was significantly lower in WAT compared with NORM and HiENCAP, but 
      no differences were found between CHO beverages. Both ENCAP and HiENCAP 
      demonstrated a higher blood glucose concentration from 60-105 min than WAT, and 
      ENCAP was significantly higher than HiENCAP. There were no significant 
      differences in reported GID symptoms between the trials. CONCLUSIONS: At moderate 
      ingestion rates (i.e., 70 g(.)h(-1)), the addition of sodium alginate and pectin 
      did not influence the ExGluc oxidation rate compared with an isocaloric CHO 
      beverage. At very high ingestion rates (i.e., 180 g(.)h(-1)), high rates of 
      ExGluc oxidation were achieved in line with the literature.
CI  - Copyright (c) 2022 Sutehall, Muniz-Pardos, Bosch, Galloway and Pitsiladis.
FAU - Sutehall, Shaun
AU  - Sutehall S
AD  - Division of Physiological Sciences, Department of Human Biology, University of 
      Cape Town, Cape Town, South Africa.
FAU - Muniz-Pardos, Borja
AU  - Muniz-Pardos B
AD  - GENUD (Growth, Exercise, Nutrition and Development) Research Group, University of 
      Zaragoza, Zaragoza, Spain.
FAU - Bosch, Andrew N
AU  - Bosch AN
AD  - Division of Physiological Sciences, Department of Human Biology, University of 
      Cape Town, Cape Town, South Africa.
FAU - Galloway, Stuart D
AU  - Galloway SD
AD  - Faculty of Health Sciences and Sport, University of Stirling, Stirling, United 
      Kingdom.
FAU - Pitsiladis, Yannis
AU  - Pitsiladis Y
AD  - School of Sport and Health Sciences, University of Brighton, Eastbourne, United 
      Kingdom.
LA  - eng
PT  - Journal Article
DEP - 20220120
PL  - Switzerland
TA  - Front Nutr
JT  - Frontiers in nutrition
JID - 101642264
PMC - PMC8811475
OTO - NOTNLM
OT  - carbohydrate
OT  - carbohydrate oxidation
OT  - gastrointestinal distress
OT  - running
OT  - sodium alginate
COIS- YP is the founding member of the Sub2 project (www.sub2hrs.com); the Sub2 project 
      is affiliated to a non-trading company (Athlome Limited, UK) that is minor 
      (<1.1%) shareholder of Maurten AB. SS is a Ph.D. student funded partly by the 
      Sub2 project and Maurten AB. SS and SG have received one travel grant each. This 
      research is funded partly from a research grant from the Sub2 project and Maurten 
      AB. None of the authors are paid consultants or have ownership of any patents 
      linked to the present research. The remaining authors declare that the research 
      was conducted in the absence of any commercial or financial relationships that 
      could be construed as a potential conflict of interest.
EDAT- 2022/02/08 06:00
MHDA- 2022/02/08 06:01
PMCR- 2021/01/01
CRDT- 2022/02/07 05:35
PHST- 2021/11/05 00:00 [received]
PHST- 2021/12/13 00:00 [accepted]
PHST- 2022/02/07 05:35 [entrez]
PHST- 2022/02/08 06:00 [pubmed]
PHST- 2022/02/08 06:01 [medline]
PHST- 2021/01/01 00:00 [pmc-release]
AID - 10.3389/fnut.2021.810041 [doi]
PST - epublish
SO  - Front Nutr. 2022 Jan 20;8:810041. doi: 10.3389/fnut.2021.810041. eCollection 
      2021.