Open AccessPectin-Alginate Does Not Further Enhance Exogenous Carbohydrate Oxidation in Running
Author(s) -
James F P Barber,
Joel Thomas,
Benjamin J. Narang,
Aaron Hengist,
James A. Betts,
Gareth A. Wallis,
Javier T. Gonzalez
Publication year - 2020
Publication title -
medicine and science in sports and exercise
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.703
H-Index - 224
eISSN - 1530-0315
pISSN - 0195-9131
DOI - 10.1249/mss.0000000000002262
Subject(s) - pectin , carbohydrate , food science , chemistry , biochemistry
Maximizing carbohydrate availability is important for many endurance events. Combining pectin and sodium alginate with ingested maltodextrin-fructose (MAL + FRU + PEC + ALG) has been suggested to enhance carbohydrate delivery via hydrogel formation, but the influence on exogenous carbohydrate oxidation remains unknown. The primary aim of this study was to assess the effects of MAL + FRU + PEC + ALG on exogenous carbohydrate oxidation during exercise compared with a maltodextrin-fructose mixture (MAL + FRU). MAL + FRU has been well established to increase exogenous carbohydrate oxidation during cycling compared with glucose-based carbohydrates (MAL + GLU). However, much evidence focuses on cycling, and direct evidence in running is lacking. Therefore, a secondary aim was to compare exogenous carbohydrate oxidation rates with MAL + FRU versus MAL + GLU during running.