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Oat beta glucans anti-inflammatory actions in leg exercise stress
- Source :
- Nutrition & Food Science. 51:1-9
- Publication Year :
- 2020
- Publisher :
- Emerald, 2020.
-
Abstract
- Purpose Dietary fiber is not traditionally considered to have anti-inflammatory actions in skeletal muscle. This study aims to test the hypothesis that oat β-glucans fiber intake can inhibit exercise-induced inflammation. Design/methodology/approach Young adult males (age 18-30 years) consumed either oat bran β-glucans (2 × 1.5 g fiber/day) or placebo for 4 weeks (Trial 1: N = 11 for placebo, N = 9 for glucan; Trial 2: N = 7 for placebo, N = 8 for glucan). Muscle inflammatory stress was induced at baseline and post-intervention using a leg extension regimen. Findings Ingestion of β-glucans, but not placebo, protected against inflammation based on subjective soreness scores (two trials), as well as on plasma myeloperoxidase readings (one trial). Scores were subject ratings from 0 (no soreness) to 10 (injury that impairs movement). Mean soreness score was lower at 48 h after exercise stress: post-glucan treatment vs pre-treatment: Trial 1: 1.9 + 2.4 vs 3.3 + 2.2 (p = 0.05); Trial 2: 1.2 + 0.7 vs 3.9 + 2.7 (p < 0.05). Myeloperoxidase just after exercise stress increased for both groups pre-treatment, but only for the placebo group post-treatment: 62 + 12 vs 81 + 15 (p < 0.05). Originality/value This pilot study found that at least one type of dietary fiber can exert anti-inflammatory effects in skeletal muscle.
- Subjects :
- 0106 biological sciences
medicine.medical_specialty
030309 nutrition & dietetics
medicine.drug_class
Inflammation
Placebo
01 natural sciences
Anti-inflammatory
03 medical and health sciences
010608 biotechnology
Internal medicine
medicine
Beta (finance)
Glucan
chemistry.chemical_classification
0303 health sciences
Nutrition and Dietetics
biology
business.industry
Skeletal muscle
medicine.anatomical_structure
Endocrinology
chemistry
Leg exercise
Myeloperoxidase
biology.protein
medicine.symptom
business
Food Science
Subjects
Details
- ISSN :
- 00346659
- Volume :
- 51
- Database :
- OpenAIRE
- Journal :
- Nutrition & Food Science
- Accession number :
- edsair.doi...........87429bd083734f0d8683d51ed56d3e36