Effects of Isomaltulose Ingestion on Thermoregulatory Responses during Exercise in a Hot Environment

Junto Otsuka, Yumi Okamoto, Naoto Fujii, Yasuaki Enoki, Daisuke Maejima, Takeshi Nishiyasu and Tatsuro Amano
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Junto Otsuka: Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, 8050, Igarashi-Ninocho, Nishiku, Niigata 950-2181, Japan
Yumi Okamoto: Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, 8050, Igarashi-Ninocho, Nishiku, Niigata 950-2181, Japan
Naoto Fujii: Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba City 305-8574, Japan
Yasuaki Enoki: Advanced Research Institutes, Bourbon Corporation, 316-2, Higashijima, Akihaku, Niigata 956-0841, Japan
Daisuke Maejima: Advanced Research Institutes, Bourbon Corporation, 316-2, Higashijima, Akihaku, Niigata 956-0841, Japan
Takeshi Nishiyasu: Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba City 305-8574, Japan
Tatsuro Amano: Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, 8050, Igarashi-Ninocho, Nishiku, Niigata 950-2181, Japan

IJERPH, 2021, vol. 18, issue 11, 1-15

Abstract: 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, p = 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.

Keywords: palatinose; high-intensity exercise; thermoregulation; rehydration; dehydration; sweat; exercise performance; sports nutrition; hydration; glycemic index (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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