Effects of different intensities and durations of aerobic exercise training on arterial stiffness.

[Purpose] In the present study, we investigated the effects of regular aerobic training with different intensities and durations on new indices of arterial stiffness measured via an upper-arm oscillometric device. [Participants and Methods] We gathered data from 41 middle-aged and older people (age 65.0 ± 11.7 years). Participants were randomly divided into five groups: (1) 15 minutes of low intensity aerobic training (n=10); (2) 30 minutes of low intensity training (n=7); (3) 15 minutes of moderate-intensity training (n=9); (4) 30 minutes of moderate-intensity training (n=8); and (5) a non-training group (n=7). Training was conducted for 8 weeks, three times per week. Arterial pulse wave index, arterial pressure-volume index, brachial-ankle and heart-brachial pulse wave velocity, cardio-ankle vascular index, brachial and ankle blood pressure, heart rate, and peak oxygen uptake were measured before and after the intervention. [Results] All indicators of arterial stiffness and brachial and ankle blood pressure in the exercise groups were significantly lower after versus before the intervention. Peak oxygen uptake did not differ before versus after the intervention. [Conclusion] The present findings indicate that regular aerobic exercise may be important in reducing arterial stiffness regardless of the intensity or duration of aerobic exercise.

Enhancement of sucrose sweetness with soluble starch in humans.

The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions were presented to naive subjects and each subject was requested to taste and compare the sweetness intensity between the standard and test solutions based on a scale ranging from +3 (enhanced) to -3 (inhibited). A greater sweetness intensity occurred with Suc at different concentration (0.1-1.0 M) dissolved in soluble starch (0.125% to 4.0%) than with Suc in DW. Similarly, five other different products of soluble starch at 0.25 and 4.0% resulted in enhancement of sweetness for 0.3 and 1.0 M Suc. With the sole exception of the taste of 0.3 M Suc, sweet enhancement did not occur with 0.43 M fructose, 0.82 M glucose, 0.82 M sorbitol, 0.0037 M aspartame, 0.0042 M saccharin-Na or 0.016 M cyclamate. Neither the saltiness of NaCl (0.01-0.3 M), the bitterness of QHCl (0.00003-0.001 M) nor the sourness of Cit (0.0003-0.01 M) were affected by the soluble starch. These results suggest that the taste enhancing effects of soluble starch on Suc sweetness might depend not only on the taste transduction mechanism, but also on the molecular interaction between Suc and soluble starch.