A Sparing effect of muscle glycogen in swimming capacity of capsaicin - ingested high - fat fed mice

Journal of Exercise Nutrition & Biochemistry 2000;4(1):71-80.

Abstract

I
ncrease in endurance swimming capacity caused by capsaicin in high-fat-fed mice was investigated using an adjustable-current water pool. The mice were fed a high fat diet or low-fat diet for 2 wk and the high fat capsaicin (HFCAP) mice was orally ingested capsaicin (10㎎/㎏) at 2 h before swimming. The mice were subjected to forced swimming every 2 d at a current strength of 8 L/min, and then swimming time until exhaustion was measured and used as the index of swimming capacity. Swimming time of capsaicin-ingested high fat (HFCAP) mice was longer than those of the high fat placebo (HFP) were and low fat (LFP) groups after 2 wk of training were. The adipose tissue weight of HFCAP mice was very lower than that of the other groups. The residual glycogen concentration of the gastrocnemius muscle after 30 min of swimming was significantly higher in the HFCAP than the control groups (LFP and HFP) and the serum free fatty acids increased up 2 h in capsaicin-ingested mice. These results suggest that the increase of swimming capacity by capsaicin in high-fat-fed mice is caused by sparing of muscle glycogen consumption due to capsaicin-induced increase of fat mobilization in high-fat-fed mice.