International journal of sports physiology and performance · 2024
Mouth Rinsing and Ingesting Unpleasant Salty or Bitter Solutions After Heavy-Intensity Cycling Does Not Influence Sprint Performance or Knee-Extensor Force in Trained Cyclists.
СтатьяРандомизированное исследованиеНазвание и аннотация: Перевод пока не подготовлен
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Gray Edward A, Cavaleri Rocco, Siegler Jason C
Аннотация
PURPOSE: The present study investigated the effect of unpleasant salty or bitter tastes on cycling sprint performance and knee-extensor force characteristics in different fatigue states.
METHODS: Following a familiarization session, 11 trained male cyclists completed 3 experimental trials (salty, bitter, and water) in a randomized crossover order. In each trial, participants cycled at 85% of the respiratory compensation point for 45 minutes and then, after a 5-minute rest, completed a 1-minute sprint. Muscle-force characteristics were assessed using 2 knee-extensor maximal voluntary contractions immediately before, between, and after the cycling efforts. Participants mouth-rinsed and ingested 25 mL of test solution (salty, bitter, and water) immediately before each maximal voluntary contractions and the 1-minute sprint.
RESULTS: There were no significant differences in mean and peak power output during the 1-minute sprint between conditions (mean power: 528 [71] W, 524 [70] W, and 521 [80] W in the water, salt, and bitter conditions, respectively). Muscle-force production was impaired in all conditions after the heavy-intensity cycling, evidenced by a decline in maximum force production (P = .01, effect size = 0.32) and 100- to 200-millisecond impulse (P = .04, effect size = 0.27). However, there were no significant differences between conditions in maximal force or impulse measures at rest or after exercise.
CONCLUSION: These data question whether unpleasant tastes can influence muscle-force production and do not support that they may be used as an ergogenic aid for a cycling sprint performed under fatigued conditions.
METHODS: Following a familiarization session, 11 trained male cyclists completed 3 experimental trials (salty, bitter, and water) in a randomized crossover order. In each trial, participants cycled at 85% of the respiratory compensation point for 45 minutes and then, after a 5-minute rest, completed a 1-minute sprint. Muscle-force characteristics were assessed using 2 knee-extensor maximal voluntary contractions immediately before, between, and after the cycling efforts. Participants mouth-rinsed and ingested 25 mL of test solution (salty, bitter, and water) immediately before each maximal voluntary contractions and the 1-minute sprint.
RESULTS: There were no significant differences in mean and peak power output during the 1-minute sprint between conditions (mean power: 528 [71] W, 524 [70] W, and 521 [80] W in the water, salt, and bitter conditions, respectively). Muscle-force production was impaired in all conditions after the heavy-intensity cycling, evidenced by a decline in maximum force production (P = .01, effect size = 0.32) and 100- to 200-millisecond impulse (P = .04, effect size = 0.27). However, there were no significant differences between conditions in maximal force or impulse measures at rest or after exercise.
CONCLUSION: These data question whether unpleasant tastes can influence muscle-force production and do not support that they may be used as an ergogenic aid for a cycling sprint performed under fatigued conditions.