Substrate Utilization and Cycling Performance Following Palatinose™ Ingestion: A Randomized, Double-Blind, Controlled Trial

König, Daniel; Zdzieblik, Denise; Holz, Anja; Theis, Stephan; Gollhofer, Albert

doi:10.3390/nu8070390

Cited by 26 publications

(50 citation statements)

References 33 publications

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“…This mixed finding may be due to different timing and quantities of carbohydrate ingested or the duration, intensity, and type of the exercise protocol [33]. To date, a small number of studies specifically investigated the effects of isomaltulose on performance outcome measures.…”

Section: Sports Nutrition and Cognitive Performancementioning

confidence: 99%

Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials

Maresch

Petry

Theis³

et al. 2017

Nutrients

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Low glycemic index diets are supposed to achieve a more beneficial effect on blood glucose control in people with diabetes mellitus and may also provide metabolic benefits for the general population. A prototype of a low-glycemic index carbohydrate is the natural occurring disaccharide isomaltulose that can be commercially produced from sucrose (beet sugar) to industrial scale. It is currently used in various food and drink applications as well as special and clinical nutrition feeds and formula diet as a food ingredient and alternative sugar. Here we provide an overview on clinical trials with isomaltulose including an analysis of its effects on glycemia and fat oxidation as compared to high glycemic index sugars and carbohydrates. In addition, we discuss recent reports on beneficial effects in weight-loss maintenance and pregnancy.

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Section: Sports Nutrition and Cognitive Performancementioning

confidence: 99%

Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials

Maresch

Petry

Theis³

et al. 2017

Nutrients

Self Cite

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“…Isomaltulose is a unique carbohydrate known for its slow absorption that results in slow elevations in blood glucose and insulin compared with other carbohydrate beverages (Kawai, Okuda, & Yamashita, ; van Can, IJzerman, van Loon, Brouns, & Blaak, ). Several studies have reported important physiological benefits associated with the consumption of isomaltulose during exercise including the maintenance of blood glucose, increased fat oxidation, and improved exercise performance relative to maltodextrin or sucrose (Achten et al., ; König et al., ). The present study advances our understanding of these physiological benefits, by showing that isomaltulose assists in re‐establishing hydration status following an exercise heat stress without compromising recovery of body core temperature.…”

Section: Discussionmentioning

confidence: 99%

“…To minimize fluid loss, commercial sports beverages that contain a mixture of carbohydrate, such as glucose, fructose and/or maltodextrin, with electrolytes are commonly consumed by athletes, workers, servicemen and others during and following exercise. This is because these beverages help maintain glycaemia and hydration during (Achten, Jentjens, Brouns, & Jeukendrup, ; König, Zdzieblik, Holz, Theis, & Gollhofer, ; Thomas, Erdman, & Burke, ) and following exercise (Evans, Shirreffs, & Maughan, ; Kamijo et al., ; Osterberg, Pallardy, Johnson, & Horswill, ), thereby improving performance and facilitating rehydration.…”

Section: Introductionmentioning

confidence: 99%

“…glycaemic index of 32, 65 and 103 for isomaltulose, sucrose and glucose, respectively) (Atkinson, Foster-Powell, & Brand-Miller, 2008;Sawale, Shendurse, Mohan, & Patil, 2017). It has recently been reported that hydrating with an isomaltulose-electrolyte beverage prior to performing exercise elevates blood glucose level while enhancing fat oxidation during exercise (Achten et al, 2007;König et al, 2016) and improving endurance performance (König et al, 2016) compared with maltodextrin or sucrose. However, despite its potential performance-enhancing benefits, it is unclear whether the ingestion of beverages containing isomaltulose improves rehydration as compared to the ingestion of water only and if the benefits of an isomaltuloseelectrolyte beverage are dependent on the concentration of isomaltulose used.…”

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confidence: 99%

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Effects of isomaltulose ingestion on postexercise hydration state and heat loss responses in young men

Amano

Sugiyama

Okumura

et al. 2019

Experimental Physiology

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New Findings What is the central question of this study?What are the effects of isomaltulose, an ingredient in carbohydrate–electrolyte beverages to maintain glycaemia and attenuate the risk of dehydration during exercise heat stress, on postexercise rehydration and physiological heat loss responses? What is the main finding and its importance?Consumption of a 6.5% isomaltulose–electrolyte beverage following exercise heat stress restored hydration following a 2 h recovery as compared to a 2% solution or water only. While the 6.5% isomaltulose–electrolytes increased plasma volume and plasma osmolality, which are known to modulate postexercise heat loss, sweating and cutaneous vascular responses did not differ between conditions. Consequently, ingestion beverages containing 6.5% isomaltulose–electrolytes enhanced postexercise rehydration without affecting heat loss responses. Abstract Isomaltulose is a disaccharide carbohydrate widely used during exercise to maintain glycaemia and hydration. We investigated the effects of ingesting a beverage containing isomaltulose and electrolytes on postexercise hydration state and physiological heat loss responses. In a randomized, single‐blind cross‐over design, 10 young healthy men were hypohydrated by performing up to three 30 min successive moderate‐intensity (50% heart rate reserve) bouts of cycling, each separated by 10 min, while wearing a water‐perfusion suit heated to 45°C. The protocol continued until a 2% reduction in body mass was achieved. Thereafter, participants performed a final 15 min moderate‐intensity exercise bout followed by a 2 h recovery. Following cessation of exercise, participants ingested a beverage consisting of (i) water only (Water), (ii) 2% isomaltulose (CHO‐2%), or (iii) 6.5% isomaltulose (CHO‐6.5%) equal to the volume of 2% body mass loss within the first 30 min of the recovery. Changes in plasma volume (ΔPV) after fluid ingestion were greater for CHO‐6.5% compared with CHO‐2% (120 min postexercise) and Water (90 and 120 min) (all P ≤ 0.040). Plasma osmolality remained elevated with CHO‐6.5% compared with consumption of the other beverages at 30 and 90 min postexercise (all P ≤ 0.050). Urine output tended to be reduced with CHO‐6.5% compared to other fluid conditions (main effect, P = 0.069). Rectal and mean skin temperatures, chest sweat rate and cutaneous perfusion did not differ between conditions (all P > 0.05). In conclusion, compared with CHO‐2% and Water, consuming a beverage consisting of CHO‐6.5% and electrolytes during recovery under heat stress enhances PV recovery without modulating physiological heat loss responses.

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“…48.9 ± 10 minutes x 67.4 ± 8.4 minutes, P < 0.05, respectively). In addition to these four studies, another one 21 observed that the low GI group had greater power in the final minutes of sprinting (4.6% increase); however, the authors affirmed that the shortest execution time of the exercise with this intervention is probable (difference of 1.03 minutes), considering the non-statistical finding. Contrary to these, another study 18 evaluated time to exhaustion and observed that the duration of the test was 15% higher in the high GI group after a 4-hour recovery period (86.6 ± 10.7 minutes vs.…”

Section: Brown Et Al (2013) 31mentioning

confidence: 94%

Influence of the Glycemic Index of Pre-exercise Meals in Sports Performance: A Systematic Review

2018

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Introduction: Carbohydrate (CHO) is essential for physical exercise. Some strategies for improving performance are based on the manipulation of the glycemic index (GI) of this nutrient during pre-exercise. Although several studies have been conducted on this subject, the use of low or high GI in a pre-exercise meal to improve performance remains undefined. Methods: In the present systematic review, the Pubmed (Medline) and Virtual Health Library databases were searched for randomized clinical trials conducted with healthy, physically active adults between 2006 and 2019, in which performance in addition to blood biochemical parameters, substrate utilization, body composition, perception of effort, and gastrointestinal symptoms were evaluated. The identified articles were independently and blindly evaluated by two authors, and any disagreements were resolved by a third investigator. Results: Five of the sixteen studies reviewed found differences in performance; of these, four were with low GI intervention. Few studies showed modifications in blood lactate and glucose levels beyond fatty free acid oxidation. No differences could be seen in the other parameters. The results as well as the methodologies used were heterogeneous; therefore, there are no clear advantages in determining the specific GI of the pre-exercise meal. Conclusions: There is no evidence that the pre-exercise meal GI influences performance. The heterogeneity of the studies precludes further conclusions.

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Substrate Utilization and Cycling Performance Following Palatinose™ Ingestion: A Randomized, Double-Blind, Controlled Trial

Cited by 26 publications

References 33 publications

Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials

Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials

Effects of isomaltulose ingestion on postexercise hydration state and heat loss responses in young men

Influence of the Glycemic Index of Pre-exercise Meals in Sports Performance: A Systematic Review

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