Isomaltulose is a low glycemic and insulinemic carbohydrate available as a constituent of sports drinks. However, it remains unclear whether thermoregulatory responses (sweating and cutaneous vasodilation) after isomaltulose drink ingestion differ from those of sucrose and water during exercise in a hot environment. Ten young healthy males consumed 10% sucrose, 10% isomaltulose, or water drinks. Thirty-five minutes after ingestion, they cycled for fifteen minutes at 75% peak oxygen uptake in a hot environment (30 °C, 40% relative humidity). Sucrose ingestion induced greater blood glucose concentration and insulin secretion at the pre-exercise state, compared with isomaltulose and/or water trials, with no differences during exercise in blood glucose. Change in plasma volume did not differ between the three trials throughout the experiment, but both sucrose and isomaltulose ingestions similarly increased plasma osmolality, as compared with water (main beverage effect, = 0.040)-a key response that potentially delays the onset of heat loss responses. However, core temperature thresholds and slopes for heat loss responses were not different between the trials during exercise. These results suggest that ingestion of isomaltulose beverages induces low glycemic and insulinemic states before exercise but does not alter thermoregulatory responses during exercise in a hot environment, compared with sucrose or water.
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http://dx.doi.org/10.3390/ijerph18115760 | DOI Listing |
J Nanobiotechnology
January 2025
School of First Clinical Medical, Ningxia Medical University, Yinchuan, 750004, China.
Background: Helicobacter pylori (H. pylori), a specific bacterium capable of surviving in the acidic environment of the stomach, has been recognized as a group of causative agents of gastric cancer. Therefore, the development of mucosal vaccines against H.
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January 2025
Department of Oral & Maxillofacial Surgery and Diagnostic Sciences, Faculty of Dentistry, Taif University, 21944, Taif, Saudi Arabia.
This study investigates the use of machine learning models to predict solubility of rivaroxaban in binary solvents based on temperature (T), mass fraction (w), and solvent type. Using a dataset with over 250 data points and including solvents encoded with one-hot encoding, four models were compared: Gradient Boosting (GB), Light Gradient Boosting (LGB), Extra Trees (ET), and Random Forest (RF). The Jellyfish Optimizer (JO) algorithm was applied to tune hyperparameters, enhancing model performance.
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January 2025
Department of Horticulture, Washington State University Northwestern Washington Research and Extension Center, Mount Vernon, WA, 98221, USA.
Biostimulants are an emerging and innovative class of products that may mitigate the adverse effects of extreme heat, but research on their efficacy in fruit crops is limited. This study addressed this knowledge gap by evaluating the performance of three biostimulants, FRUIT ARMOR™, Optysil®, and KelpXpress™ [active ingredients glycine betaine, silicon, and kelp (Ascophyllum nodosum) extract, respectively] applied to three raspberry genotypes exposed to high temperatures (T ≥ 35 °C/day) inside a glasshouse. 'Meeker' consistently maintained high chlorophyll fluorescence (F/F) and photosynthesis under control and biostimulant treatments.
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January 2025
Department of Biotechnology, University of the Western Cape, Bellville, South Africa.
Drought and heat stress significantly limit crop growth and productivity. Their simultaneous occurrence, as often observed in summer crops, leads to larger yield losses. Sorghum is well adapted to dry and hot conditions.
View Article and Find Full Text PDFNat Commun
January 2025
Laboratory of Microbiology, Wageningen University & Research, 6708, WE, Wageningen, The Netherlands.
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers.
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