Anti-fatigue effect of a cucumber vinegar beverage on rats after high-intensity exercise

고강도 운동을 실시한 흰쥐에 대한 오이식초음료의 항피로 효과

  • Cho, Hyun Dong (Department of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Jeong Ho (Department of Food and Nutrition, Sunchon National University) ;
  • Lee, Ju Hye (Functional Food and Nutrition Division, Dept. of Agro-Food Resource, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hong, Seong Min (Institute of Agricultural Life Sciences, Dong-A University) ;
  • Yee, Sung Tae (Department of Pharmacy, Sunchon National University) ;
  • Seo, Kwon Il (Department of Biotechnology, Dong-A University)
  • Received : 2016.10.10
  • Accepted : 2016.12.05
  • Published : 2017.04.30


We evaluated the effect of cucumber vinegar (CV) on fatigue accumulation in rats that performed high-intensity exercise. The rats were randomly assigned to 3 groups: sedentary control (SC), exercise control (EC), and CV. Body weights were higher in groups EC and CV than in group SC. Organ weights in group CV did not differ from those in group SC. Running time was significantly longer in group CV than in the other groups. Compared to group EC, cucumber vinegar administration markedly decreased serum concentrations of ammonia, inorganic phosphate, and ${{\small}L}$-lactate. The activities of serum creatine kinase and lactate dehydrogenase were significantly lower in group CV than in groups SC and EC. Glycogen contents in the muscle and liver were higher in group CV than in groups SC and EC. These results suggest that cucumber vinegar can serve as a functional ingredient in the development of a beverage to attenuate fatigue.


Supported by : 순천천연물의약소재개발연구센터


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