고강도 운동을 실시한 흰쥐에 대한 오이식초음료의 항피로 효과

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 2; pp. 209 - 214
• Main Authors: 조현동(Hyun Dong Cho), 김정호(Jeong Ho Kim), 이주혜(Ju Hye Lee), 홍성민(Seong Min Hong), 이성태(Sung Tae Yee), 서권일(Kwon Il Seo)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.04.2017; Korean Society of Food Science & Technology
• Subjects: Ammonia; Creatine; Creatine kinase; Fatigue; Glycogen; L-Lactate dehydrogenase; Lactate dehydrogenase; Lactic acid; Liver; Muscles; Physical training; Rats; Vegetables; Vinegar; 식품과학; anti-fatigue; high-intensity exercise; cucumber vinegar; treadmill
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.2.209

We evaluated the effect of cucumber vinegar (CV) on fatigue accumulation in rats that performed high-intensity exercise. The rats were randomly assigned to 3 groups: sedentary control (SC), exercise control (EC), and CV. Body weights were higher in groups EC and CV than in group SC. Organ weights in group CV did not differ from those in group SC. Running time was significantly longer in group CV than in the other groups. Compared to group EC, cucumber vinegar administration markedly decreased serum concentrations of ammonia, inorganic phosphate, and L-lactate. The activities of serum creatine kinase and lactate dehydrogenase were significantly lower in group CV than in groups SC and EC. Glycogen contents in the muscle and liver were higher in group CV than in groups SC and EC. These results suggest that cucumber vinegar can serve as a functional ingredient in the development of a beverage to attenuate fatigue.