Reserch for the Relation between Isomaltulose-drink and Feeling of Fatigue in Bicycle Road Racer

Abstract

Purpose: Sucrose (glucose and fructose are bound in an α1,2 glycosidic manner) is conventionally used as sugar compound in sports drinks. This study focuses on use of isomaltulose with a structure similar to sucrose (α1,6 glycosidic bond) in endurance sports.

Method: A 3-hour study was designed using randomized controlled trials (RCT). The subjects (semi-professional bicycle road racer) were randomly divided into two groups, one was given sports drinks containing 8% isomaltulose, while the other was given drinks in which isomaltulose was replaced with 8% sucrose. Body weight, water intake, and RPE (Rating of Perceived Exertion) were measured at hour 0, 1, 2, and 3, respectively. For a comprehensive assessment of taste, the subjects were asked to a VAS (Visual Analog Scale) questionnaire on sweetness, ease of drinking, feeling of fatigue, and overall evaluation at the end of each trial. In addition, daily energy intake and supplementary meals during practice were also confirmed. Measurements were conducted twice, in July and August. Data were eventually collected from 8 subjects in the isomaltulose group and 6 in the sucrose group.

Results: No significant difference was observed between the two groups regarding weight loss and water intake by two-way analysis of variance concerning the 3-hour exercise period, however the increase of RPE was lower in the isomaltulose group. Moreover, in the VAS questionnaire after exercise (feeling of fatigue after exercise), the feeling of fatigue was significantly lower in the isomaltulose group. No significant difference was observed between the two groups concerning the taste of the drink.

Discussion: These results suggest that without any changes in water intake and body weight, in comparison to sucrose, isomaltulose resulted in significantly lower feeling of fatigue.