Är det någon som vet om det gjorts studier på inlagring av kolhydrater från Vitargo jämfört med andra kolhydratskällor? Ex om kolhydrater från vitargo är mindre eller mer benägna att lagras som fett än kolhydrater från ex pasta, ris, bröd, gröt, bönor etc etc?
King Grub
2013-03-11, 23:27
We previously reported no difference in the oxidation rate of a high molecular weight glucose polymer (GP) vs. maltodextrin (8 kDa) during exercise; however, the ingestion rate (1.8 g·min(-1)) was above the glucose absorption-oxidation maxima (∼1.0 g·min(-1)), possibly masking either faster gastric emptying of the GP and delivery to the circulation observed at rest or physical properties of the GP that might slow intestinal absorption. Therefore, we asked whether GP oxidation could be differentially affected when ingested at a lower rate (0.8 g·min(-1)). Eight cyclists performed three 150-min rides at 50% peak power while ingesting solutions containing 8% GP (500-750 kDa, 21 mosm·kg(-1)), 8% glucose (469 mosm·kg(-1)), or water. The exogenous carbohydrate oxidation rate was determined using stable isotope methodology and indirect calorimetry. Glucose and GP were oxidized on average at 0.54 g·min(-1) (coefficient of variation (CV) 37%) and 0.41 g·min(-1) (CV 60%), respectively, which equated to a moderate (effect size) reduction of 24% (90% confidence limits: ±22%) with GP. The endogenous carbohydrate oxidation rate with glucose (1.04 g·min(-1); CV 68%) was not clearly different from GP (15%; 90% confidence limits: ±24%) and total carbohydrate oxidation rate was not affected. Plasma glucose concentration was 8.3% lower (±7.0%, moderate) and nausea 0.4 units higher (±0.4 units, moderate) with GP vs. glucose. To conclude, the oxidation rate of GP when ingested below the glucose absorption-oxidation maxima is slower than glucose. Further work could determine the physical properties of the carbohydrate and (or) physiological mechanism determining this response. Meanwhile, utility of the glucose polymer over glucose or maltodextrin in energy beverages appears limited.
Appl Physiol Nutr Metab. 2011 Apr;36(2):298-306. Lower oxidation of a high molecular weight glucose polymer vs. glucose during cycling.
The aim of the present study was to determine the effect of post-exercise ingestion of a unique, high molecular weight glucose polymer solution, known to augment gastric emptying and post-exercise muscle glycogen re-synthesis, on performance during a subsequent bout of intense exercise.
On three randomized visits, eight healthy men cycled to exhaustion at 73.0% (s = 1.3) maximal oxygen uptake (90 min, s = 15). Immediately after this, participants consumed a one-litre solution containing sugar-free flavoured water (control), 100 g of a low molecular weight glucose polymer or 100 g of a very high molecular weight glucose polymer, and rested on a bed for 2 h.
After recovery, a 15-min time-trial was performed on a cycle ergometer, during which work output was determined.
Post-exercise ingestion of the very high molecular weight glucose polymer solution resulted in faster and greater increases in blood glucose (P < 0.001) and serum insulin (P < 0.01) concentrations than the low molecular weight glucose polymer solution, and greater work output during the 15-min time-trial (164.1 kJ, s = 21.1) than both the sugar-free flavoured water (137.5 kJ, s = 24.2; P < 0.05) and the low molecular weight glucose polymer (149.4 kJ, s = 21.8; P < 0.05) solutions.
These findings could be of practical importance for athletes wishing to optimize performance by facilitating rapid re-synthesis of the muscle glycogen store during recovery following prolonged sub-maximal exercise.
J Sports Sci. 2007 Aug 27;:1-6
The rate of muscle glycogen synthesis during 2 and 4 h of recovery after depletion by exercise was studied using two energy equivalent carbohydrate drinks, one containing a polyglucoside with a mean molecular mass of 500 000-700 000 (C drink), and one containing monomers and oligomers of glucose with a mean molecular mass of approximately 500 (G drink). The osmolality was 84 and 350 mosmol. l(-1), respectively. A group of 13 healthy well-trained men ingested the drinks after glycogen depleting exercise, one drink at each test occasion. The total amount of carbohydrates consumed was 300 g (4.2 g. kg(-1)) body mass given as 75 g in 500 ml water immediately after exercise and again 30, 60 ad 90-min post exercise. Blood glucose and insulin concentrations were recorded at rest and every 30 min throughout the 4-h recovery period. Muscle biopsies were obtained at the end of exercise and after 2 and 4 h of recovery. Mean muscle glycogen contents after exercise were 52.9 (SD 27.4) mmol glycosyl units. kg(-1) (dry mass) in the C group and 58.3 (SD 35.4) mmol glycosyl units. kg(-1) (dry mass) in the G group. Mean glycogen synthesis rate was significantly higher during the initial 2 h for the C drink compared to the G drink: 50.2 (SD 13.7) mmol. kg(-1) (dry mass). h(-1) in the C group and 29.9 (SD 12.5) mmol. kg(-1) (dry mass). h(-1) in the G group. During the last 2 h the mean synthesis rate was 18.8 (SD 33.3) and 23.3 (SD 22.4) mmol. kg(-1) (dry mass). h(-1) in the C and G group, respectively (n.s.). Mean blood glucose and insulin concentrations did not differ between the two drinks. Our data indicted that the osmolality of the carbohydrate drink may influence the rate of resynthesis of glycogen in muscle after its depletion by exercise.
Eur J Appl Physiol. 2000 Mar;81(4):346-51. Muscle glycogen resynthesis rate in humans after supplementation of drinks containing carbohydrates with low and high molecular masses.
BACKGROUND:
The energy density of a nutrient drink is one of the main factors that affect the gastric emptying of the solution, while osmolality and viscosity are thought to have only a minimal influence.
METHOD:
The rate of gastric emptying of two isoenergetic carbohydrate solutions with different osmolality and viscosity was determined using a double sampling gastric aspiration technique. Six healthy male subjects were studied on two occasions using approximately 550 ml of a solution containing 13.5% of carbohydrate either in the form of a mixture of monomeric glucose and short chain glucose oligomers (G-drink) or of long chain glucose polymers composed of 78% amylopectin and 22% amylose (C-drink).
RESULT:
The half emptying time (t(1/2), median and range) for the viscous, markedly hypotonic (62 mosmol/kg) C-drink was faster (17.0 (6.2-31.4) min) than for the moderately hypertonic (336 mosmol/kg) G-drink (32.6 (25.2-40.7) min). The amount (median and range) of carbohydrate delivered to the small intestine was greater during the first 10 min after ingestion of C-drink (31.8 (15.8-55.9) g) than after ingestion of G-drink (14.3 (6.8-22.2) g). However, there was no difference in the blood glucose (P = 0.73) or serum insulin (P = 0.38) concentration at any time point after ingestion of the two test drinks.
CONCLUSION:
The results of this study show that the carbohydrate present in C-drink, although it has the propensity to form a gel, empties from the stomach faster than that of an isoenergetic carbohydrate solution (G-drink) without potentiating increased circulating blood glucose or insulin levels.
Scand J Gastroenterol. 2000 Nov;35(11):1143-9. Improved gastric emptying rate in humans of a unique glucose polymer with gel-forming properties.
Tack så mkt för hjälpen! 61,000+ poster och fortfarande svar med omedelbar verkan....:d :cheers:
Är det någon som vet om det gjorts studier på inlagring av kolhydrater från Vitargo jämfört med andra kolhydratskällor? Ex om kolhydrater från vitargo är mindre eller mer benägna att lagras som fett än kolhydrater från ex pasta, ris, bröd, gröt, bönor etc etc?
Kolhydrater är i princip aldrig "benägna att lagras som fett" oavsett källa. Förutom fruktos men även där är det dosrelaterat.
vBulletin® v3.8.8, Copyright ©2000-2025, Jelsoft Enterprises Ltd.