In vitro and in vivo functional characterization of essence of chicken as an ergogenic aid

Shih Wei Huang, Yi Ju Hsu, Mon Chien Lee, Hua Shuai Li, Paul Chee Wei Yeo, Ai Lin Lim, Chi Chang Huang

研究成果: 雜誌貢獻文章

3 引文 (Scopus)

摘要

Essence of chicken is a popular Asian nutritional supplement that is often taken to improve metabolism and general health. Although used as a traditional remedy for combating fatigue and general health, there has been few studies investigating the ergogenic properties of chicken essence and its associated mechanism. We conducted a study to investigate the anti-fatigue and anti-oxidant properties of essence of chicken (EC) after exercise. Six weeks old male Institute of Cancer Research (ICR) mice were divided to four groups (10 mice/group) and were provided different doses of Essence of Chicken (EC): (1) Vehicle (water), (2) EC-0.5X (558 mg/kg), (3) EC-1X (1117 mg/kg), and (4) EC-2X (2234 mg/kg). EC supplementation could improve endurance and grip strength (p < 0.0001) and it had significant effects on the fatigue-related biochemical markers: ammonia, blood urea nitrogen (BUN), and creatine kinase (CK) levels were significantly lowered, while glucose blood levels and lactate clearance were improved after exercise challenge. Muscle and liver glycogen levels, muscle and liver superoxide dismutase (SOD), hepatic catalase (CAT), and glutathione (GSH) levels were observed to increase with EC supplementation. Preliminary in vitro data suggests that EC may have a beneficial effect in muscle mass and strength. No abnormalities were observed from pathohistological examination. Our study suggests that the EC could significantly improve exercise performance and endurance capacity and that the anti-oxidant properties of EC may be an important contributing factor to its anti-fatigue effects.
原文英語
文章編號1943
期刊Nutrients
10
發行號12
DOIs
出版狀態已發佈 - 十二月 1 2018

指紋

ergogenic aids
Chickens
chickens
Fatigue
exercise
Oxidants
oxidants
muscles
liver
In Vitro Techniques
Muscles
Liver Glycogen
Liver
Blood Urea Nitrogen
mice
Health
Muscle Strength
Hand Strength
creatine kinase
Creatine Kinase

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

引用此文

Huang, S. W., Hsu, Y. J., Lee, M. C., Li, H. S., Yeo, P. C. W., Lim, A. L., & Huang, C. C. (2018). In vitro and in vivo functional characterization of essence of chicken as an ergogenic aid. Nutrients, 10(12), [1943]. https://doi.org/10.3390/nu10121943

In vitro and in vivo functional characterization of essence of chicken as an ergogenic aid. / Huang, Shih Wei; Hsu, Yi Ju; Lee, Mon Chien; Li, Hua Shuai; Yeo, Paul Chee Wei; Lim, Ai Lin; Huang, Chi Chang.

於: Nutrients, 卷 10, 編號 12, 1943, 01.12.2018.

研究成果: 雜誌貢獻文章

Huang, SW, Hsu, YJ, Lee, MC, Li, HS, Yeo, PCW, Lim, AL & Huang, CC 2018, 'In vitro and in vivo functional characterization of essence of chicken as an ergogenic aid', Nutrients, 卷 10, 編號 12, 1943. https://doi.org/10.3390/nu10121943
Huang, Shih Wei ; Hsu, Yi Ju ; Lee, Mon Chien ; Li, Hua Shuai ; Yeo, Paul Chee Wei ; Lim, Ai Lin ; Huang, Chi Chang. / In vitro and in vivo functional characterization of essence of chicken as an ergogenic aid. 於: Nutrients. 2018 ; 卷 10, 編號 12.
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