Caloric Content Has Greater Level Of Brain Activation During Carbohydrate Mouth Rinsing

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dc.contributor.authorAbu Bakar, Al-Hafiz
dc.date.accessioned2018-01-10T02:08:50Z
dc.date.available2018-01-10T02:08:50Z
dc.date.issued2017-08
dc.description.abstractMouth rinsing a carbohydrate (CHO) solution has been shown to activate receptors within the oral cavity which is related to reward and pleasure centres of the brain for the enhancement of endurance exercise performance. However, it remains unclear whether the caloric content or the sweetness level of a solution may influence the level of brain activation during mouth rinsing. Therefore, the aim of this study was to examine the influence of caloric content or the sweetness level on brain activation when performing CHO mouth rinsing. Eleven healthy male participants (Age: 20 ± 1 years; height: 168.7 ± 6.1 cm; body mass: 61.4 ± 6.1 kg; and peak rate of oxygen consumption (VO2max): 51.7 ± 2.5 mL.kg.min-1) volunteered for this study. Participants were randomly assigned to 10 mouth rinsing trials with 10 different CHO solutions. During each trial, participants rinsed a CHO solution for 10 seconds while functional magnetic resonance imaging (fMRI) was performed. Four sets of CHO solutions with different calorie contents were prepared: 1) 19kcal/g (6% of glucose, 5.3% of fructose and 3.8% of maltodextrin); 2) 59 kcal/g (18% of glucose, 15.9% of fructose and 11.5% of maltodextrin); 3) 79 kcal/g (24% of glucose, 21.2% of fructose and 15.4% of maltodextrin); 4) 0 kcal/g (10% of sucralose). The neuroimaging results showed that the three concentration levels of maltodextrin solutions (calorie without sweet) produced a greater level of brain activation when compared with both glucose and fructose (sweet with calorie). Meanwhile, the 21.2% of fructose (sweet with calorie) showed higher brain activation as compared with 10% of sucralose (sweet without calorie). There were no significant changes in hydration status in pre MRI scans and also the blood glucose level and gastrointestinal (GI) comfort level for pre and post of MRI scans. Based on the imaging data, as a conclusion, the caloric contents and not the level of sweetness potentially be the main determinant of brain activation.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/5348
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectThe influence of caloric contenten_US
dc.subjecton brain activation when performing mouth rinsingen_US
dc.titleCaloric Content Has Greater Level Of Brain Activation During Carbohydrate Mouth Rinsingen_US
dc.typeThesisen_US
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