3′sialyllactose and 6′sialyllactose enhance performance in endurance‐type exercise through metabolic adaptation

Author:

Arellano Spadaro Jesus1ORCID,Hishida Yukihiro2ORCID,Matsunaga Yukihisa2,van Es‐Remers Monique1,Korthout Henrie3,Kim Hye Kyong3ORCID,Poppelaars Eefje1,Keizer Hiskias1,Iliopoulou Eva1,van Duijn Bert34ORCID,Wildwater Marjolein1ORCID,van Rijnberk Lotte1ORCID

Affiliation:

1. Vivaltes B.V. Bunnik The Netherlands

2. Kyowa Hakko Bio Co., Ltd. Tokyo Japan

3. Fytagoras B.V. Leiden The Netherlands

4. Institute Biology Leiden Leiden University Leiden The Netherlands

Abstract

AbstractHuman milk oligosaccharides (HMOs) belong to a group of multifunctional glycans that are abundantly present in human breast milk. While health effects of neutral oligosaccharides have been investigated extensively, a lot remains unknown regarding health effects of acidic oligosaccharides, such as the two sialyllactoses (SLs), 3′sialyllactose (3′SL), and 6′sialyllactose (6′SL). We utilized Caenorhabditis elegans (C. elegans) to investigate the effects of SLs on exercise performance. Using swimming as an endurance‐type exercise, we found that SLs decrease exhaustion, signifying an increase in endurance that is strongest for 6′SL. Through an unbiased metabolomics approach, we identified changes in energy metabolism that correlated with endurance performance. Further investigation suggested that these metabolic changes were related to adaptations of muscle mitochondria that facilitated a shift from beta oxidation to glycogenolysis during exercise. We found that the effect of SLs on endurance performance required AMPK‐ (aak‐1/aak‐2) and adenosine receptor (ador‐1) signaling. We propose a model where SLs alter the metabolic status in the gut, causing a signal from the intestine to the nervous system toward muscle cells, where metabolic adaptation increases exercise performance. Together, our results underline the potential of SLs in exercise‐associated health and contribute to our understanding of the molecular processes involved in nutritionally‐induced health benefits.

Publisher

Wiley

Subject

Food Science

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