Exercise metabolism at different time intervals after a meal

Montain, Scott J.; Hopper, Mari K.; Coggan, Andrew R.; Coyle, Edward F.

doi:10.1152/jappl.1991.70.2.882

Cited by 112 publications

(92 citation statements)

References 23 publications

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“…This may be due to the fact that absolute fat oxidation is strongly influenced by the metabolic rate, which varies between subjects due to differences in body weight and work efficiency. Preceding diet is known to influence fuel utilization during exercise (9,28). In the present study, dietary conditions on the experimental days were similar between subjects, and subjects were instructed not to perform exhaustive exercise 24 h prior to the tests.…”

Section: Discussionmentioning

confidence: 92%

The potential for mitochondrial fat oxidation in human skeletal muscle influences whole body fat oxidation during low-intensity exercise

Sahlin

Mogensen²,

Bagger³

et al. 2007

American Journal of Physiology-Endocrinology and Metabolism

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Sahlin K, Mogensen M, Bagger M, Fernström M, Pedersen PK. The potential for mitochondrial fat oxidation in human skeletal muscle influences whole body fat oxidation during low-intensity exercise. Am J Physiol Endocrinol Metab 292: E223-E230, 2007. First published August 22, 2006; doi:10.1152/ajpendo.00266.2006.-The purpose of this study was to investigate fatty acid (FA) oxidation in isolated mitochondrial vesicles (mit) and its relation to training status, fiber type composition, and whole body FA oxidation. Trained (V O2 peak 60.7 Ϯ 1.6, n ϭ 8) and untrained subjects (39.5 Ϯ 2.0 ml ⅐ min Ϫ1 ⅐ kg Ϫ1 , n ϭ 5) cycled at 40, 80, and 120 W, and whole body relative FA oxidation was assessed from respiratory exchange ratio (RER). Mit were isolated from muscle biopsies, and maximal ADP stimulated respiration was measured with carbohydrate-derived substrate [pyruvate ϩ malate (Pyr)] and FA-derived substrate [palmitoyl-L-carnitine ϩ malate (PC)]. Fiber type composition was determined from analysis of myosin heavy-chain (MHC) composition. The rate of mit oxidation was lower with PC than with Pyr, and the ratio between PC and Pyr oxidation (MFO) varied greatly between subjects (49 -93%). MFO was significantly correlated to muscle fiber type distribution, i.e., %MHC I (r ϭ 0.62, P ϭ 0.03), but was not different between trained (62 Ϯ 5%) and untrained subjects (72 Ϯ 2%). MFO was correlated to RER during submaximal exercise at 80 (r ϭ Ϫ0.62, P ϭ 0.02) and 120 W (r ϭ Ϫ0.71, P ϭ 0.007) and interpolated 35% V O2 peak (r ϭ Ϫ0.74, P ϭ 0.004). ADP sensitivity of mit respiration was significantly higher with PC than with Pyr. It is concluded that MFO is influenced by fiber type composition but not by training status. The inverse correlation between RER and MFO implies that intrinsic mit characteristics are of importance for whole body FA oxidation during low-intensity exercise. The higher ADP sensitivity with PC than that with Pyr may influence fuel utilization at low rate of respiration. oxidative phosphorylation; training FATTY ACID (FA) OXIDATION contributes significantly to whole body energy turnover during low-to moderate-intensity exercise, and a high rate of FA oxidation is of importance for performance during prolonged exercise. Furthermore, both fuel utilization and fuel storage are abnormal in patients with type 2 diabetes (21) and obesity (23). Despite intensive research, the mechanisms that regulate the relative contribution of fat and carbohydrate (CHO) in substrate oxidation remain unclear.FA oxidation is reduced, both in absolute and relative terms, at high exercise intensities, but there is no clear effect of exercise intensity on relative FA oxidation at low intensities [Ͻ50% of peak oxygen consumption (V O 2 peak )] (9, 50). Previous studies have shown that there are large interindividual variations in FA utilization both at rest and during exercise (14, 16), and there is evidence that FA oxidation is influenced by factors such as preceding diet, muscle glycogen content, exercise intensity, training status, traini...

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Section: Discussionmentioning

confidence: 92%

The potential for mitochondrial fat oxidation in human skeletal muscle influences whole body fat oxidation during low-intensity exercise

Sahlin

Mogensen²,

Bagger³

et al. 2007

American Journal of Physiology-Endocrinology and Metabolism

View full text Add to dashboard Cite

show abstract

“…The latter response was thought to be mediated by a higher pre-exercise serum insulin concentration, which led to a reduction in hepatic glucose production and increased muscle glucose uptake (Marmy-Conus, Fabris, Proietto, & Hargreaves, 1996). Although serum insulin concentration was similar in the two trials throughout the performance run, several studies have demonstrated that the effects of insulin on peripheral tissues appear to be long lasting, even though insulin concentration returns to basline values (Coyle, 1991;Montain, Hopper, Coggan, & Coyle, 1991). This persistent hyper-insulinaemic effect probably increased muscle glucose uptake during the high GI trial to a greater extent than in the low GI trial (Wee et al, 1999).…”

Section: Discussionmentioning

confidence: 99%

Effect of the glycaemic index of pre‐exercise carbohydrate meals on running performance

Wong

Siu

Lok

et al. 2008

European Journal of Sport Science

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The aim of this study was to examine the effect of pre-exercise low and high glycaemic index (GI) carbohydrate meals on running performance. Eight endurance-trained male runners (mean age 33 years, s x 01.7; V O 2max 63 ml × kg(1 × min (1 , s x 01.8) completed two trials separated by at least 7 days in a counterbalanced design. Two hours before they were to run and after an overnight fast, each participant consumed an isocaloric meal containing either low (GI 037) or high (GI077) GI carbohydrate foods (2.4 MJ; 65% carbohydrate; 15% protein; 20% fat) that provided 1.5 g carbohydrate per kilogram of body mass in random order. Each trial consisted of a 21-km performance run on a level treadmill. The participants were required to run at 70% V O 2max during the first 5 km of the run. They subsequently completed the remaining 16 km in as short a time as possible. All participants achieved a faster performance time after the consumption of the low GI meal (low vs. high GI: 98.7 min, s x 02 vs. 101.5 min, s x 02; P B0.01). Blood glucose and serum free fatty acids concentrations were higher throughout the performance run in the low GI trial. Serum insulin concentrations were higher in the high GI trial during the postpandial resting period. However, there were no differences between trials in serum insulin or blood lactate concentrations throughout exercise. Compared with the high GI trial, carbohydrate oxidation was 9.5% lower and fat oxidation was 17.9% higher during exercise in the low GI trial. In conclusion, our results indicate that compared with an isocaloric high GI meal, the consumption of a low GI meal 2 h before a 21-km performance run is a more effective means of improving performance time.

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“…According to Marmy-Conus et al (1996), this response could happen because, after consuming high-GI meal, the serum insulin concentration during postprandial is higher that it plays a role in reducing the hepatic glucose production and increasing the glucose transport into muscles. The influence of insulin concentration on peripheral tissue sustains for longer time, although the concentration will return to the fasting value Montain et al, 1991). The influence of sustainable hyperinsulinemia causes the increase of glucose uptake during the high-GI consumption become larger than that of during the low-GI consumption (Wee et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

Influence of Glycemic Index-Based Menu on Endurance Performance of Athletes

Welis¹,

Rimbawan²,

Sulaeman³

et al. 2014

ASS

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Carbohydrate plays an important role in physical activity including in sports. However, consuming high carbohydrates before exercises can cause metabolic effects, i.e. unfavorable hyperglycemia and hyperinsulinemia in endurance performance before training. This research is aimed at knowing the influence of meal consumption with different glycemic indexes (GI) on the endurance performance of athletes involving in 5-km run. This research uses controlled random experimental design. The subjects taking part in this research are 15 athletes, consisting of 8 persons in low-GI group and 7 persons in high-GI group. After overnight fasting, the subjects consume the intervening meals in accordance with their groups (low GI or high GI) three hours before 5-km run. The intervening meals contain 1000 calories with glycemic indexes of 37 and 85. The average age of the subjects is 19.0  0.8 years, while the average body weight, body height, and body fat percentage is 56.2  8.9 kg, 163.8  6.8 cm and 17.78  4.50%, respectively. The average hemoglobin, hemotocrite, and VO 2max of the subjects is 16.24  1.54 mg/dl, 43.61  2.81% and 44.99  6.00 ml/kg BB/minutes, respectively. The research findings show that, before and after interventions, the average finish times in 5-km running in the subjects with low-GI group are 23.85  1.64 minutes and 23.91  1.46 minutes faster than those with high-GI group (27.51  2.21 and 26.95  3.11 minutes). This study concludes that there is an influence of meal consumption with different GIs to performance of endurance in 5-km run among college athletes (p<0.05).

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Exercise metabolism at different time intervals after a meal

Cited by 112 publications

References 23 publications

The potential for mitochondrial fat oxidation in human skeletal muscle influences whole body fat oxidation during low-intensity exercise

The potential for mitochondrial fat oxidation in human skeletal muscle influences whole body fat oxidation during low-intensity exercise

Effect of the glycaemic index of pre‐exercise carbohydrate meals on running performance

Influence of Glycemic Index-Based Menu on Endurance Performance of Athletes

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