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RESEARCH NOTE

Effects of Fermented Ssanghwatang on Swimming Capacity in Mice

원문정보

Yanghee You, Jongho Koh, Sungoh Chung, Kyungmi Kim, Woojin Jun

한국식품과학회 Food Science and Biotechnology Volume 18 Number 1 2009.02 pp.275-277
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초록

영어

Swimming enhancing effects of ssanghwatang fermented with Saccharomyces cerevisae in mice were investigated,and then the blood biochemical parameters related to fatigue were measured. Compared to the control group, the swimmingtime was significantly increased in fermented ssanghwatang (FST) group from day 4 (29.27±4.73 vs. 50.27±9.05min,p<0.05). The lactate level, an important indicator of fatigue, was drastically lower in FST group than in control group(2.13±0.13 vs. 1.40±0.12 mmole/L, p<0.01). These results suggest that FST possesses stimulatory effects which can enhanceexercise performance and reduce fatigue.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Yanghee You Department of Food and Nutrition, Chonnam National University, Gwangju 500-757, Korea
  • Jongho Koh Department of Biofood Technology, Korea Bio Polytechnic College, Nonsan, Chungnam 320-905, Korea
  • Sungoh Chung Department of Biofood Technology, Korea Bio Polytechnic College, Nonsan, Chungnam 320-905, Korea
  • Woojin Jun Department of Food and Nutrition, Chonnam National University, Gwangju 500-757, Korea; Human Ecology Research Institute, Chonnam National University, Gwangju 500-757, Korea
  • Kyungmi Kim Department of Biofood Technology, Korea Bio Polytechnic College, Nonsan, Chungnam 320-905, Korea

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