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The beverage hydration index (BHI) facilitates a comparison of relative hydration properties of beverages using water as the standard. The additive effects of electrolytes, carbohydrate, and protein on rehydration were assessed using BHI. Nineteen healthy young adults completed four test sessions in randomized order: deionized water (W), electrolytes only (E), carbohydrate-electrolytes (C + E), and 2 g/L dipeptide (alanyl-glutamine)-electrolytes (AG + E). One liter of beverage was consumed, after which urine and body mass were obtained every 60 min through 240 min. Compared to W, BHI was higher (p = 0.007) for C + E (1.15 ± 0.17) after 120 min and for AG + E (p = 0.021) at 240 min (1.15 ± 0.20). BHI did not differ (p > 0.05) among E, C + E, or AG + E; however, E contributed the greatest absolute net effect (>12%) on BHI relative to W. Net fluid balance was lower for W (p = 0.048) compared to C + E and AG + E after 120 min. AG + E and E elicited higher (p < 0.001) overall urine osmolality vs. W. W also elicited greater reports of stomach bloating (p = 0.02) compared to AG + E and C + E. The addition of electrolytes alone (in the range of sports drinks) did not consistently improve BHI versus water; however, the combination with carbohydrate or dipeptides increased fluid retention, although this occurred earlier for the sports drink than the dipeptide beverage. Electrolyte content appears to make the largest contribution in hydration properties of beverages for young adults when consumed at rest.

Background Acceptability and tolerance of bowel preparation is critical to overcome patient hesitancy in undergoing colon cancer screening and surveillance colonoscopy. To improve patient experience, a new sports drink-flavored bowel preparation containing polyethylene glycol (PEG) and sulfate salts (FPSS) was developed to provide a similar experience to a commonly used but not United States Food and Drug Administration (FDA) approved PEG and sports drink bowel preparation (PEG-SD), while also achieving improved cleansing efficacy. Methods This FPSS preparation, approved by the FDA in June 2023, was evaluated in a non-randomized Phase 2 study in which 40 patients requiring colonoscopy were prepared with FPSS and 20 with PEG-SD. Results Overall cleansing success was high with FPSS based on unblinded local endoscopist assessment (93%) and blinded central reading (97%), exceeding PEG-SD which achieved success rates of 84% (local read), 74% and 68% (blinded central reads). Similar differences favoring FPSS were seen for excellent preparations and cleansing success by colon segment as rated by local endoscopists. Both preparations were well-tolerated, with 93% of FPSS patients rating their preparation as Tolerable to Very Easy to consume, compared to 100% of PEG-SD. Patients who had previously taken a preparation for colonoscopy found FPSS and PEG-SD better than their prior preparation (73% and 70%, respectively) and nearly all would request their assigned study preparation again in the future. About two thirds of FPSS patients agreed that the preparation tasted similar to a sports drink. Conclusion The new sports drink-like flavored preparation compares favorably to PEG-SD for bowel cleansing efficacy while achieving similar patient satisfaction. The study was registered at www.clinicaltrials.gov (NCT03328507) on 01/11/2017.

Milk permeate is an electrolyte-rich, protein- and fat-free liquid with a similar carbohydrate and mineral content to that of milk. Its hydration efficacy has not been examined. The beverage hydration index (BHI) has been used to compare various beverages to water in terms of post-ingestion fluid balance and retention. Our purpose was to compare the BHI (and related physiological responses) of a novel milk permeate solution (MPS) to that of water and a traditional carbohydrate–electrolyte solution (CES). Over three visits, 12 young subjects consumed 1 L of water, CES, or MPS. Urine samples were collected immediately post-ingestion and at 60, 120, 180, and 240 min. BHI was calculated by dividing cumulative urine output after water consumption by cumulative urine output for each test beverage at each time point. The BHI for MPS was significantly higher at all time points compared to water (all p < 0.001) and CES (all p ≤ 0.01) but did not differ between CES and water at any time point. Drinking 1 L of MPS resulted in decreased cumulative urine output across the subsequent 4 h compared to water and CES, suggesting that a beverage containing milk permeate is superior to water and a traditional CES at sustaining positive fluid balance post-ingestion.

The effects of varying sodium (Na) and carbohydrate (CHO) in oral rehydration solutions (ORS) and sports drinks (SD) for rehydration following exercise are unclear. We compared an ORS and SD for the percent of fluid retained (%FR) following exercise-induced dehydration and hypothesized a more complete rehydration for the ORS (45 mmol Na/L and 2.5% CHO) and that the %FR for the ORS and SD (18 mmol Na/L and 6% CHO) would exceed the water placebo (W). A placebo-controlled, randomized, double-blind clinical trial was conducted. To induce 2.6% body mass loss (BML, p > 0.05 between treatments), 26 athletes performed three 90 min interval training sessions without drinking fluids. Post-exercise, participants replaced 100% of BML and were observed for 3.5 h for the %FR. Mean ± SD for the %FR at 3.5 h was 58.1 ± 12.6% (W), 73.9 ± 10.9% (SD), and 76.9 ± 8.0% (ORS). The %FR for the ORS and SD were similar and greater than the W (p < 0.05 ANOVA and Tukey HSD). Two-way ANOVA revealed a significant interaction with the ORS having greater suppression of urine production in the first 60 min vs. W (SD did not differ from W). By 3.5 h, the ORS and SD promoted greater rehydration than did W, but the pattern of rehydration early in recovery favored the ORS.

A novel electrochemical sensing method based on CuN-T/GCE modified electrode was developed for the sensitive and selective determination of sunset yellow (SY) in sports drinks. The research offers several advantages over existing techniques, such as rapid response time, low cost, and ease of operation. The modified electrode exhibited enhanced electrocatalytic activity towards SY oxidation compared to the bare electrode, resulting in an increased peak current and a reduced potential difference. The linear range of the method was from 50 nM to 10 µM, with a detection limit of 13 nM (S/N = 3). The reproducibility of the method was demonstrated with a relative standard deviation of 3.31%. The optimized conditions included the use of 0.1 M PBS buffer at pH 7.0 and a modifier content of 10 µL. The method was successfully applied to the determination of SY in sports drinks, showing high accuracy and precision with recovery rates ranging from 96.0 to 107.0%.

This paper briefly introduces plant extracts and their combinations with sports drinks. The research involved 40 sportsmen who are affiliated with the Track and Field Department of the School of Physical Education in South-Central Minzu University. This paper aimed to explore the influence of sports drinks enhanced with extracts of Codonopsis pilosula and Acanthopanax senticosus on the endurance levels of long-distance runners. The participants were divided into four groups: a placebo group, a group receiving only C. pilosula, a group receiving A. senticosus, and a composite group. Endurance performance indices for long-distance running were evaluated both before and after the training. Before training, the heart rate, blood lactate level, and maximum oxygen uptake of the placebo group were 159.53 ± 2.21 times/min, 9.7 ± 1.2 mmol/L, and 66.18 ± 2.35 mL/kg/min, respectively; the single Codonopsis pilosula group was 158.33 ± 2.24 times/min, 9.6 ± 1.1 mmol/L, and 65.87 ± 1.88 mL/kg/min, respectively; the single Acanthopanax senticosus group was 159.66 ± 3.67 times/min, 9.7 ±1.0 mmol/L, and 66.32 ± 1.47 mL/kg/min, respectively; the Codonopsis pilosulae and Acanthopanax senticosus composite group was 158.21 ± 1.28 times/min, 9.6 ± 0.9 mmol/L, and 66.87 ± 1.12 mL/kg/min, respectively. After training, the corresponding values of the placebo group were 162.53 ± 3.21 times/min, 9.6 ± 0.8 mmol/L, and 68.85 ± 3.25 mL/kg/min, respectively; the single Codonopsis pilosula group was 145.33 ± 2.25 times/min, 9.1 ± 0.5 mmol/L, and 73.69 ± 2.58 mL/kg/min, respectively; the single Acanthopanax senticosus group was 142.66 ± 3.69 times/min, 9.1 ± 0.8 mmol/L, and 73.84 ± 2.19 mL/kg/min, respectively; the composite group was 131.21 ± 1.36 times/min, 8.3 ± 0.3 mmol/L, and 77.19 ± 3.14 mL/kg/min, respectively. Sports drinks that include extracts of C. pilosula and A. senticosus significantly increased endurance levels. The concurrent use of C. pilosula and A. senticosus was more beneficial in enhancing endurance performance for long-distance running in comparison to using each extract individually.

Background To verify the hydration effects of oral rehydration solution (ORS) on athletes by comparing the degrees of fluid absorption and plasma volume changes following beverage consumption, including ORS. Methods Thirty-one participants visited the testing laboratory 4 times at 1-week intervals to consume 1 L of beverage (e.g., water, ORS, and two sports drinks [SpD]) for 30 min on each visit. The urine output was measured 4 times at 1 h, 2 h, 3 h, and 4 h after beverage consumption. A blood sample was collected 3 times at 1 h, 2 h, and 3 h after beverage consumption. Body weight was measured once in 4 h after beverage consumption. Results Body weight change was smaller for ORS than for water, SpD1, and SpD2 ( p  < 0.05). Cumulative urine output in 4 h was lower for ORS, SpD1, and SpD2 than for water ( p  < 0.05), and it was lower for ORS than for SpD2 ( p  < 0.05). BHI in 4 h was higher for ORS, SpD1, and SpD2 than for water ( p  < 0.05), and it was higher for ORS than for SpD2 ( p  < 0.05). There was no significant difference in PVC for different beverages at all test times, i.e.., 1 h, 2 h, and 3 h. Conclusions We evaluated the hydration effects of the consumption of beverages, such as water, SpD, and ORS in athletes. ORS and SpD were more effective than water. A comparison between ORS and SpD showed that the result could vary depending on the type of SpD.

This study aimed to develop a value‐added, functional hydroelectrolytic beverage based on whey permeate, providing a natural alternative to conventional sports drinks. To achieve this, Lactobacillus plantarum, Lactobacillus casei, and hydrolyzed whey protein were co‐encapsulated in an alginate (ALG) matrix and coated with whey protein isolate (WPI). The drink samples, containing either ALG or WPI‐coated ALG beads, were evaluated for antioxidant activity, probiotic viability, and sensory attributes following fermentation and during a 28‐day storage period. Additionally, the survival of the encapsulated probiotics under simulated gastrointestinal conditions (SGC) was assessed. The encapsulated whey protein hydrolysate significantly enhanced the antioxidant capacity of the formulated drink samples. Samples containing beads coated with WPI demonstrated a higher antioxidant capacity (15.37% ± 1.5%) after 28 days of storage compared to those with uncoated beads (7.62% ± 1.6%). Probiotics encapsulated in WPI‐coated alginate beads exhibited a significantly lower viability loss during 28‐day refrigerated storage, with a survival rate of 8.61 ± 0.08 log CFU/g, compared to 8.29 ± 0.08 CFU/g in uncoated beads. Furthermore, the WPI‐coated beads enhanced the survival rates of probiotics under SGC, with a survival rate of 7.68 ± 0.08 log CFU/g. The sports drink, formulated with whey permeate and featuring co‐encapsulated whey peptides and probiotics in WPI‐coated alginate, exhibited enhanced probiotic viability and antioxidant potential. The encapsulation process effectively neutralized the bitter taste of the peptides, thereby improving the overall sensory experience of the drink. Given these health benefits, this sports drink could be considered a potential alternative to commercially available sports drinks. L. plantarum and L. casei were co‐encapsulated with bioactive whey peptides in a WPI‐coated alginate matrix. whey peptides encapsulated in WPI coated ALG enhanced the antioxidant capacity and sensory properties of the sports drink. Probiotic cell survival in SGJ and during storage was enhanced in a whey permeate‐based fermented drink incorporated with coated microcapsules.

Background Fluid deficits exceeding 1.6% can lead to physical and cognitive impairment in athletes. Sport drinks used by athletes are often hyper-osmolar but this is known to be suboptimal for rehydration in medical settings and does not utilize colonic absorptive capacity. Colonic absorption can be enhanced by fermentative production of short chain fatty acids (SCFA) from substrates such as high amylose maize starch (HAMS). This study therefore compared, in elite Australian Football League (AFL) players at the height of outdoor summer training, a novel dual-action sports oral rehydration strategy that contained HAMS as well as glucose, to their usual rehydration practices (Control). The primary outcome markers of hydration were hematocrit and body weight. Methods A randomized single-blind crossover study was undertaken in thirty-one AFL players; twenty-seven completed the study which was conducted on four days (two days in the Intervention arm and two in Control arm). The Intervention arm was comprised a 50-100 g evening preload of an acetylated HAMS (Ingredion Pty Ltd) followed by consumption of a specially formulated sports oral rehydration solution (SpORS) drink during intense training and recovery. Players followed their usual hydration routine in the Control arm. Quantitative assessments of body weight, hematocrit and urine specific gravity were made at three time-points on each day of training: pre-training, post-training (90 min), and at end of recovery (30–60 min later). GPS tracking monitored player exertion. Results Across the three time-points, hematocrit was significantly lower and body weight significantly higher in Intervention compared to Control arms ( p  < 0.02 and p  = 0.001 respectively, mixed effects model). Weights were significantly heavier at all three assessment points for Intervention compared to Control arms (Δ = 0.30 ± 0.13, p  = 0.02 pre-training; Δ = 0.43 ± 0.14, p  = 0.002 post training; and Δ = 0.68 ± 0.14, p  < 0.001 for recovery). Between the pre-training and end-of-recovery assessments, the Control arm lost 0.80 kg overall compared with 0.12 kg in the Intervention arm, an 85% lower reduction of bodyweight across the assessment period. Conclusion The combination of the significantly lower hematocrit and increased body weight in the Intervention arm represents better hydration not only at the end of training as well as following a recovery period but also at its commencement. The magnitude of the benefit seems sufficient to have an impact on performance and further studies to test this possibility are now indicated. Trial registration Trial is listed on the Australian New Zealand Clinical Trials Registry ( ACTRN 12613001373763 ). 

The research aims to examine the effects of fructooligosaccharide (FOS) concentrations on the physicochemical properties of formulated sports drinks (FSDs) and the consumption of FSDs on the athletic gastrointestinal (GI) tolerance during intermittent high-intensity exercise. Three FSDs were developed from the diluted sugarcane juice (6.6% sugar content) with the addition of 2% calamansi juice, by varying FOS concentrations (0%, 1%, and 2% w/v). Thirty trained athletes performed four separate trials (1 week recovery period) using an exercise protocol consisting of sprint, lateral hopping, and sprint plus vertical jump in four quarters (Q). Each athlete received the samples in a randomized crossover counterbalance order and consumed 4.5 and 1.5 ml/kg of body weight before Q1 and Q3, and before Q2 and Q4, respectively. The GI problem questionnaire with 10-point scale was completed by the athletes after each quarter. The addition of 2% FOS significantly ( p  < 0.05) increased the total soluble solids and osmolality of the FSD. The intensity scores of GI problems (heartburn, reflux, bloating, flatulence, and right abdomen pain) and the cumulative GI problems index rating (Q2, Q3, and Q4) were significantly ( p  < 0.05) higher for the FSD trial with 2% FOS compared to mineral water (MW). Significant ( p  < 0.05) reduction on dizziness symptom was observed for all FSD trials (0%, 1%, and 2% FOS) as compared to MW. However, no significant ( p  > 0.05) differences were observed on athletic sweat rate, heart rate, and rate of perceived exertion among the trials. Conclusion, the FSD with 1% FOS addition is an athletic tolerable concentration without inducing GI problems.