Abstract
We investigated the effect of dietary DNA (sodium salt), extracted from chum salmon milt, on the endurance running capacity in mice. Mice were fed the same diet without (control group) or with 0.1% (w/w) DNA (DNA group) for 12 weeks and exercised on a treadmill at weeks 6 and 12. Our results showed that mice ran a significantly longer distance in the DNA group than the control group (p<0.05). Moreover, the glycogen level in the femoral muscle and the glucose level in the plasma were significantly higher in the DNA group (p<0.05). These results suggest that dietary DNA activates glucose metabolism and consequently enhances the endurance running capacity in mice.
