Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolismeMay 5, 2020

Adding pectin-alginate to a carbohydrate drink does not better protect the gut during exercise in hot, humid conditions compared to the drink alone

Circadian Biology Weekly Brief ↗PubMed ↗DOI ↗

Updated Mar 28, 2026

Abstract

I-FABP levels decreased by 349 ± 67 pg·mL with the maltodextrin+fructose+pectin-alginate drink compared to water.

Both the maltodextrin+fructose+pectin-alginate drink and the maltodextrin+fructose drink reduced enterocyte damage after cycling in hot and humid conditions.
Gastrointestinal permeability was lower with both carbohydrate beverages compared to water.
No significant differences in metabolic, cardiovascular, thermoregulatory, or performance outcomes were found between the two carbohydrate drinks.
The findings suggest that consuming multiple-transportable carbohydrates may help maintain gastrointestinal barrier integrity during prolonged exercise.

Simplified

The objective of this study was to compare the effects of consuming a 16% maltodextrin+fructose+pectin-alginate (MAL+FRU+PEC+ALG) drink against a nutrient-matched maltodextrin+fructose (MAL+FRU) drink on enterocyte damage and gastrointestinal permeability after cycling in hot and humid conditions. Fourteen recreational cyclists (7 men) completed 3 experimental trials in a randomized placebo-controlled design. Participants cycled for 90 min (45% maximal aerobic capacity) and completed a 15-min time-trial in hot (32 °C) humid (70% relative humidity) conditions. Every 15 min, cyclists consumed 143 mL of either () water; () MAL+FRU+PEC+ALG (90 g·hCHO/16%); or () a ratio-matched MAL+FRU drink (90 g·hCHO/16%). Blood was sampled before and after exercise and gastrointestinal (GI) permeability, which was determined by serum measurements of intestinal fatty acid binding protein (I-FABP) and the percent ratio of lactulose (5 g) to rhamnose (2 g) recovered in postexercise urine. Compared with water, I-FABP decreased by 349 ± 67pg·mLwith MAL+FRU+PEC+ALG (= 0.007) and by 427 ± 56 pg·mLwith MAL+FRU (= 0.02). GI permeability was reduced in both the MAL+FRU+PEC+ALG (by 0.019 ± 0.01,= 0.0003) and MAL+FRU (by 0.014 ± 0.01,= 0.002) conditions relative to water. In conclusion, both CHO beverages attenuated GI barrier damage to a similar extent relative to water. No metabolic, cardiovascular, thermoregulatory, or performance differences were observed between the CHO beverages.Consumption of multiple-transportable CHO, with or without hydrogel properties, preserves GI barrier integrity and reduces enterocyte damage during prolonged cycling in hot-humid conditions. i ii w/v iii w/v p p p p -1 -1 -1 -1Novelty

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Adding pectin-alginate to a carbohydrate drink does not better protect the gut during exercise in hot, humid conditions compared to the drink alone

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