Kobe Women's Junior College

Mouth rinsing with a carbohydrate (CHO) solution has emerged as a sports nutrition strategy to increase endurance performance. This study aimed to clarify the effects of two forms of CHO sensing in the mouth (i.e., CHO mouth rinse (CMR) and CHO mouth spray (CMS)) on exercise performance during prolonged exercise, including ultra-high intensity intermittent exercise over time. We conducted the following experimental trials: (1) 6% glucose solution (G), (2) 6% CMR, (3) 6% CMS, and (4) water (WAT). These trials were conducted at least 1 week apart in a randomized crossover design. Eight male college students performed constant-load exercise for 60 min (intensity 40% VO2peak), four sets of the Wingate test (three 30 s Wingate tests with a 4 min recovery between each test), and a constant-load exercise for 30 min (intensity 40% VO2peak). The mean exercise power output (Watt), ratings of perceived exertion, and blood glucose levels were measured. We found that the mean power values of the CMR and CMS in the third and fourth sets was significantly higher than that of WAT (p < 0.05), and that the G trial did not show a significant difference from any other trial. Thus, when compared to G or WAT, CMR and CMS can help improve endurance exercise performance.

We investigated seasonal changes in food intake, energy metabolism, and physical activity (PA) and explored their associations with body composition. In total, 28 women aged 20–23 years in the Kansai area of Japan participated in this year-long study spanning the winter, spring, and summer seasons. A dietary investigation was performed using the weight recording method, and the amount of histidine in the diet, which may be related to the regulation of energy intake, was calculated. Resting metabolic rate (RMR), body composition, and PA were measured using indirect calorimetry, bioelectrical impedance analysis, and uniaxial accelerometry, respectively. The results showed that energy intake was highest in winter, decreased significantly with increasing temperature, and decreased by 25% in summer. As the intake of histidine in the diet did not increase in summer, it did not seem to be involved in the suppression of energy intake. RMR was highest in winter and decreased significantly in summer by 20%. The amount of PA was low in winter, increased significantly in the spring, and decreased again in summer. Body weight increased in winter, with an accumulation of fat in the trunk and arms, and decreased in summer, with a reduction in the amount of fat. Greater energy intake and less PA in winter induced an increment in body weight despite the increase in RMR. There were no significant changes in lean body mass between the seasons; however, the muscle weight of the lower limbs increased significantly in spring and in summer compared with that in winter (p < 0.001). Thus, seasonal changes in food intake, energy metabolism, and PA occur, with resultant changes in the body composition under comfortable air-conditioned environments.

In September 2021, the world witnessed the 70th anniversary of the San FranciscoSan FranciscoTreaty TreatySan Francisco Treaty (サンフランシスコ講和条約) which the United StatesUnited States (US, USA), on behalf of the Allied Nations, signed in 1951 with JapanJapan.

長期トレーニングを行う高齢者の身体機能の変化について調べ，身体機能と栄養摂取，咀嚼力，包括的QOLとの関連性を検討した。膝伸展力や平衡機能及び歩行能力，複合動作能力は初期値とトレーニングによる変化量との間に有意な負の相関関係があり，トレーニングの効果は身体機能の初期値が低い者ほど大きいことがわかった。歩行能力，複合動作能力や咀嚼力はエネルギー摂取量と有意に関連し，これらの機能が高い者ほどエネルギーを多く摂取していた。また，SF-8による精神的サマリースコア（MCS）はBMIと有意な正の相関関係にあり，栄養状態が良好な者ほど精神的QOLは高いことが示された。以上より，高齢者の継続的なトレーニングは特に身体機能が低い者ほど効果的であり，介護予防として有効であることが示された。また身体機能や咀嚼力が良好な者ほど栄養摂取量は高く，栄養状態が良好であると精神的QOLも高いことが示唆された。

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Abstract The Amylograph profile of dry‐heated (120°C, 120 min) wheat flour showed a drastic change, i.e. an earlier onset time and higher peak viscosity than that of a control. However, no difference in the size of the starch granules was observed between dry‐heated and normal starch at every temperature. Wheat flour was fractionated with acetic acid, and the separated prime starch (PS) and tailings (T) fractions were dry‐heated at 120°C for 30, 60, 90, and 120 min, respectively. There was almost no difference in the RVA and DSC profiles between PS and dry‐heated PS, and T and dry‐heated T fractions, i.e., dry heating of wheat flour did not change the structures of starch that would be related to onset time and peak viscosity in the Amylograph profile. We thus excluded the water solubles (WS) fractions from control and dry‐heated wheat flour, but the effect of dry heating on the Amylograph profile was not lost. Next, the gluten (G) fraction was excluded following WS fraction from these wheat flours, and Amylograph tests were performed. The Amylograph profiles in both wheat flours were almost coincidental, which showed that the G fraction in dry‐heated wheat flour caused the earlier onset time and higher peak viscosity.

The aim of this study was to clarify the influence of buoyancy on physiological responses during treadmill walking. Six subjects participated in this experiment. The water level was adjusted to the greater trochanter. Normal water (NW) and 1.135 kg/l of specific gravity (high buoyancy ; HB) were set. Oxygen uptake (VO2), heart rate (HR), and rating of perceived exertion were measured during exercise. VO2 in HB at all walking speeds were higher than those in NW significantly. HR enhanced in HB over the walking speed of 70 m/min significantly. It was clear that the workload of walking in HB increased remarkably over the walking speed of 70 m/min. This suggested that the water resistance acted on the phenomenon of increase of the workload in HB. Furthermore, it was suggested that walking in HB was useful for rehabilitation and therapeutic exercise in the low-speed and for physical training in the high-speed.

This study was conducted to compare two different types of chinpi leaves and Roselle.The significant characteristic of the Chinpi leaf was its bitter taste and that of Roselle was its sour taste. To reduce the bitterness of the Chinpi leaves, a pretreatment with steaming and drying was necessary. This pretreatment was not needed for the Roselle leaves.Based on an analysis of the sourness, it was found that both the Chinpi leaves and Roselle leaves included malic greater than in Chinpi.Also, from analyzing the bitterness, a remarkably higher amount of catechin compounds was detected in the Chinpi leaves than in the Roselle leaves.By adding Roselle, the amount of calcium was found to be 6 times greater than when adding Chinpi leaves. However, on significant difference was found in the amount of iron and fibers contained in the Chinpi leaves and Roselle leaves.The sensory taste of bread with added Chinpi and Roselle leaves showed that adding more Roselle would be more practicable than Chinpi. Based on these results, it was considered that in lieu of Chinpi, Roselle was more appropriate for use as a food additive.