Effects of intragastric administration of five oyster components on endurance exercise performance in mice

Figures & data

Table 1. Assigned mouse groups.

Group name	No. of mice	Diets
C (Control group)	20	Basal diet^a+ distilled water
O (Oyster group)	20	Basal diet + 0.8 mg protein /(g BW·d)^b
G (Glycogen group)	20	Basal diet + 0.2 mg glycogen /(g BW·d)^c
P (Protein group)	20	Basal diet + 0.8 mg protein /(g BW·d)^b
L (Cooked liquid  components group)	20	Basal diet + 0.8 mg protein /(g BW·d)^b
I (Water-insoluble  components group)	20	Basal diet + 0.8 mg protein /(g BW·d)^b

^aA balanced murine basal diet can be obtained freely at any time.

^bAccording to the crude protein content of each sample, 0.8 mg protein/(g BW·d) meant one mouse can get 0.8 mg crude protein supplementation per g body weight daily.

^cAbout 0.2 mg glycogen/(g BW·d) meant 0.2 mg oyster glycogen supplementation per g body weight daily.

Table 2. Amino acid composition of samples (mmol/mL).

Amino acid	Oyster meat	Oyster protein	Cooked liquid components	Water-insoluble components
Valine (Val)	29.58	35	19.47	35.63
Isoleucine (Ile)	25.57	29.81	12.63	29.33
Leucine (Leu)	36.34	46.77	19.89	45
Tyrosine (Tyr)	13.93	18.2	7.4	17.91
Phenylalanine (Phe)	17.88	23.41	16.16	22.78
Taurine (Tau)	62.4	1.85	177.94	–
Branched-chain  amino acids  (BCAA)	91.48	111.57	52	109.95
Aromatic amino  acids (AAA)	31.8	41.62	23.56	40.69
F-value^a	2.88	2.68	4.16	2.70

^aF-value was defined as a mole ratio of BCAA to AAA.

Table 3. Total sugar content of samples (mg/mL).

	Oyster meat	Glycogen	Oyster protein	Cooked liquid components	Water-insoluble components
Total sugar	12.1	20.0	0	9.2	2.3

Table 4. Effects on mouse body weight.

		Body weight(g)^a
Group name	No. of mice	Initial (day 0)	Final (day 15)
C (Control group)	20	19.4 ± 1.3	35.2 ± 2.0
O (Oyster group)	20	19.2 ± 1.0	34.4 ± 2.1
G (Glycogen group)	20	19.2 ± 1.4	33.7 ± 2.1
P (Protein group)	20	19.3 ± 1.3	34.6 ± 1.9
L (Cooked liquid components group)	20	19.2 ± 1.2	34.4 ± 1.6
I (Water-insoluble components group)	20	19.0 ± 1.3	35.2 ± 2.1

^aValues were expressed as means ± SD. Values among groups had no significant difference based on Duncan’s multiple range test (p < 0.05, n = 20).

Figure 1. Effects on swimming endurance time of mice. Values were expressed as means ± SD of mice per group. Values with different superscripts indicate a significant difference among groups based on Duncan’s multiple range test (p < 0.05, n = 10).

Table 5. Effect on the contents of serum lactic acid of mice.

		Serum lactic acid (mmol/L)
Group name	No. of mice	Before exhaustive swimming test*	After exhaustive swimming test§
C (Control group)	10	5.8 ± 0.8^a	12.1 ± 0.9^a
O (Oyster group)	10	5.0 ± 1.7^a	9.1 ± 0.7^b
G (Glycogen group)	10	4.1 ± 0.4^a	9.8 ± 0.5^b
P (Protein group)	10	5.8 ± 1.0^a	11.0 ± 1.1^a
L (Cooked liquid  components group)	10	5.5 ± 1.3^a	9.0 ± 0.9^b
I (Water-insoluble  components group)	10	4.6 ± 0.5^a	9.6 ± 1.3^b

*Values were expressed as means ± SD of mice per group. Values among groups had no significant difference based on Duncan’s multiple range test (p < 0.05, n = 10).

§Values with different superscripts indicate a significant difference among groups based on Duncan’s multiple range test (p < 0.05, n = 10).

Table 6. Effect on the contents of serum BUN of mice.

		BUN (mmol/L)
Group name	No. of mice	Before exhaustive swimming test*	After exhaustive swimming test§
C (Control group)	10	6.5 ± 0.3^a	16.1 ± 0.5^a
O (Oyster group)	10	6.9 ± 0.4^a	13.5 ± 1.2^b
G (Glycogen group)	10	6.9 ± 0.3^a	14.2 ± 1.1^b
P (Protein group)	10	7.2 ± 0.3^a	14.4 ± 0.7^b
L (Cooked liquid  components group)	10	7.0 ± 0.2^a	14.1 ± 1.9^b
I (Water-insoluble  components group)	10	6.3 ± 1.4^a	14.1 ± 1.4^b

*Values were expressed as means ± SD of mice per group. Values among groups had no significant difference based on Duncan’s multiple range test (p < 0.05, n = 10).

§Values with different superscripts indicate a significant difference among groups based on Duncan’s multiple range test (p < 0.05, n = 10).

Table 7. Effect on the contents of liver and gastrocnemius muscle glycogen of mice.

		Glycogen (mg/g)
Group name	No. of mice	Liver	Gastrocnemius muscle
C (Control group)	10	6.7 ± 1.5^a	1.35 ± 0.5^a
O (Oyster group)	10	13.1 ± 1.8^bc	2.2 ± 0.2^b
G (Glycogen group)	10	13.9 ± 1.1^c	2.1 ± 0.2^b
P (Protein group)	10	11.2 ± 1.0^b	1.4 ± 0.2^a
L (Cooked liquid  components group)	10	13.5 ± 1.2^bc	2.2 ± 0.2^b
I (Water-insoluble  components group)	10	12.2 ± 1.5^bc	1.9 ± 0.3^b

Values were expressed as means ± SD of mice per group. Values with different superscripts indicate a significant difference among groups based on Duncan’s multiple range test (p < 0.05, n = 10).