Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Fermented Ssanghwatang on Swimming Capacity in Mice

  • You, Yang-Hee (Department of Food and Nutrition, Chonnam National University) ;
  • Koh, Jong-Ho (Department of Biofood Technology, Korea Bio Polytechnic College) ;
  • Chung, Sung-Oh (Department of Biofood Technology, Korea Bio Polytechnic College) ;
  • Jun, Woo-Jin (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Kyung-Mi (Department of Biofood Technology, Korea Bio Polytechnic College)
  • 발행 : 2009.02.28
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초록

Swimming enhancing effects of ssanghwatang fermented with Saccharomyces cerevisae in mice were investigated, and then the blood biochemical parameters related to fatigue were measured. Compared to the control group, the swimming time was significantly increased in fermented ssanghwatang (FST) group from day 4 ($29.27{\pm}4.73$ vs. $50.27{\pm}9.05\;min$, p<0.05). The lactate level, an important indicator of fatigue, was drastically lower in FST group than in control group ($2.13{\pm}0.13$ vs. $1.40{\pm}0.12\;mmole/L$, p<0.01). These results suggest that FST possesses stimulatory effects which can enhance exercise performance and reduce fatigue.

키워드

참고문헌

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