Oral carbohydrate sensing and exercise performance

School of Sport and Exercise Sciences, University of Birmingham, Edgbaston, Birmingham, UK.
Current opinion in clinical nutrition and metabolic care 07/2010; 13(4):447-51. DOI: 10.1097/MCO.0b013e328339de83
Source: PubMed


Carbohydrate during exercise has been demonstrated to improve exercise performance even when the exercise is of high intensity (>75% VO2max) and relatively short duration (approximately 1 h). It has become clear that the underlying mechanisms for the ergogenic effect during this type of activity are not metabolic but may reside in the central nervous system.
Carbohydrate mouth rinses have been shown to result in similar performance improvements. This would suggest that the beneficial effects of carbohydrate feeding during exercise are not confined to its conventional metabolic advantage but may also serve as a positive afferent signal capable of modifying motor output. These effects are specific to carbohydrate and are independent of taste. The receptors in the oral cavity have not (yet) been identified and the exact role of various brain areas is not clearly understood. Further research is warranted to fully understand the separate taste transduction pathways for simple and complex carbohydrates and how these differ between mammalian species, particularly in humans.
Carbohydrate is detected in oral cavity by unidentified receptors and this can be linked to improvements in exercise performance.

56 Reads
    • "The next step in this process depends on the characteristics of the sweet compound . A saccharide compound will activate adenylate cyclase, synthesizing cAMP, which leads to the activation of the protein kinase A (Schiffman, 1997; Jeukendrup & Chambers, 2010; Rollo et al., 2011). A non-saccharide compound (artificial sweetener) in the mouth promotes the G-protein that activates inositol-triphosphate, synthesized by phospholipase A, which binds to receptors in the endoplasmic reticulum, triggering the mobilization of calcium (Schiffman, 1997; Simon et al., 2006). "
    [Show abstract] [Hide abstract]
    ABSTRACT: Mouth rinsing with a CHO solution has been suggested to improve short (<1 h) endurance performance through central effect. We examined the effects of mouth rinsing with a CHO solution on running time to exhaustion on a treadmill. Six well-trained subjects ran to exhaustion at 85% VO2max , on three separate occasions. Subjects received either an 8% CHO solution or a placebo (PLA) every 15 min to mouth rinse (MR) or a 6% CHO solution to ingest (ING). Treatments were assigned in a randomized, counterbalanced fashion, with the mouth-rinsing treatments double-blinded. Blood samples were taken to assess glucose (Glu) and lactate (Lac), as well as the perceived exertion (RPE). Gas exchange and heart rate (HR) were collected during all trials. Subjects ran longer (P = 0·038) in both the MR (2583 ± 686 s) and ING (2625 ± 804 s) trials, compared to PLA (1935 ± 809 s), covering a greater distance (MR 9685 ± 3511·62 m; ING 9855 ± 4118·62; PLA 7295 ± 3727 m). RER was significantly higher in both ING and MR versus PLA. No difference among trials was observed for other metabolic or cardiovascular variables (VO2 , Lac, Glu, HR), nor for RPE. Endurance capacity, based on time to exhaustion on a treadmill, was improved when either mouth rinsing or ingesting a CHO solution, compared to PLA. © 2015 Scandinavian Society of Clinical Physiology and Nuclear Medicine. Published by John Wiley & Sons Ltd.
    Clinical Physiology and Functional Imaging 08/2015; DOI:10.1111/cpf.12261 · 1.44 Impact Factor
  • Source
    • "raised by several exercise scientists who reported oral exposure to maltodextrin solutions significantly improves exercise performance compared with a water rinse (Carter et al. 2004; Jeukendrup and Chambers 2010; Rollo and Williams 2011), and by others who have suspected such improvement might be achieved by the activation of brain regions associated with reward (i.e., insular/frontal operculum, orbitofrontal cortex, and striatum) (Chambers et al. 2009). These findings imply that, unlike thought, glucose polymers may elicit a taste sensation. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The sense of taste is essential for identifying potential nutrients and poisons. Accordingly, specialized taste receptor cells are activated by food-derived chemicals. Because of its importance in the human diet, oral detection of starch, or its degradation products, would presumably be highly beneficial. Yet, it has long been assumed that simple sugars are the only class of carbohydrates that humans can taste. There is, however, considerable evidence that rodents can taste starch degradation products (i.e., glucose polymers composed of maltooligosaccharides with 3-10 glucose units and maltopolysaccharides with >10 glucose units) and that their detection is independent of the sweet taste receptor, T1R2/T1R3. The present study was designed 1) to measure individual differences in human taste perception of glucose polymers, 2) to understand individual differences in the activity of salivary α-amylase, and 3) to investigate the role that salivary α-amylase may play in the taste perception of glucose polymers. In the first experiment, subjects rated taste intensity of glucose, sucrose, NaCl, and glucose polymers of various chain lengths, while their noses were clamped. Saliva samples from the subjects were also collected and their salivary α-amylase activity was assayed. Results showed that the perceived intensities of glucose, sucrose, and NaCl were significantly correlated (r = 0.75-0.85, P < 0.001), but not with the longer chain glucose polymers, whereas intensity ratings of all glucose polymers were highly correlated with one another (r = 0.69-0.82, P < 0.001). Importantly, despite large individual differences in α-amylase activity among subjects, responsiveness to glucose polymers did not significantly differ between individuals with high and low α-amylase activity. A follow up experiment was conducted to quantify the concentrations of glucose and maltose that were inherently present in the glucose polymer stimuli and to determine whether the amounts were within a perceptually detectable range. Results revealed that the amounts of simple sugars present in the test stimuli were trivial and were mostly at an undetectable level. These data together provide strong evidence that humans can taste glucose polymers and that the responsiveness to glucose polymers is independent of that to simple sugars.
    Chemical Senses 11/2014; 39(9):737-47. DOI:10.1093/chemse/bju031 · 3.16 Impact Factor
  • Source
    • "Further research is warranted to understand fully the separate taste transduction pathways for various types of carbohydrates and how these differ between mammalian species, particularly in humans. However, it has been convincingly demonstrated that carbohydrate is detected in the oral cavity by unidentified receptors, and that this can be linked to improvements in exercise performance (for a review see Jeukendrup and Chambers [11]). The new guidelines suggested here take these findings into account (Fig. 1). "
    [Show abstract] [Hide abstract]
    ABSTRACT: There have been significant changes in the understanding of the role of carbohydrates during endurance exercise in recent years, which allows for more specific and more personalized advice with regard to carbohydrate ingestion during exercise. The new proposed guidelines take into account the duration (and intensity) of exercise and advice is not restricted to the amount of carbohydrate; it also gives direction with respect to the type of carbohydrate. Studies have shown that during exercise lasting approximately 1 h in duration, a mouth rinse or small amounts of carbohydrate can result in a performance benefit. A single carbohydrate source can be oxidized at rates up to approximately 60 g/h and this is the recommendation for exercise that is more prolonged (2-3 h). For ultra-endurance events, the recommendation is higher at approximately 90 g/h. Carbohydrate ingested at such high ingestion rates must be a multiple transportable carbohydrates to allow high oxidation rates and prevent the accumulation of carbohydrate in the intestine. The source of the carbohydrate may be a liquid, semisolid, or solid, and the recommendations may need to be adjusted downward when the absolute exercise intensity is low and thus carbohydrate oxidation rates are also low. Carbohydrate intake advice is independent of body weight as well as training status. Therefore, although these guidelines apply to most athletes, they are highly dependent on the type and duration of activity. These new guidelines may replace the generic existing guidelines for carbohydrate intake during endurance exercise.
    05/2014; 44 Suppl 1:25-33. DOI:10.1007/s40279-014-0148-z
Show more

Similar Publications