Kenny G P, Reardon F D, Zaleski W, Reardon M L, Haman F, Ducharme M B
Faculty of Health Sciences, School of Human Kinetics, Faculty of Medicine, and Faculty of Sciences, University of Ottawa, Ottawa, Canada K1N 6N5.
J Appl Physiol (1985). 2003 Jun;94(6):2350-7. doi: 10.1152/japplphysiol.01107.2002. Epub 2003 Feb 21.
Seven subjects (1 woman) performed an incremental isotonic test on a Kin-Com isokinetic apparatus to determine their maximal oxygen consumption during bilateral knee extensions (Vo(2 sp)). A multisensor thermal probe was inserted into the left vastus medialis (middiaphysis) under ultrasound guidance. The deepest sensor (tip) was located approximately 10 mm from the femur and deep femoral artery (T(mu 10)), with additional sensors located 15 (T(mu 25)) and 30 mm (T(mu 40)) from the tip. Esophageal temperature (T(es)) was measured as an index of core temperature. Subjects rested in an upright seated position for 60 min in an ambient condition of 22 degrees C. They then performed 15 min of isolated bilateral knee extensions (60% of Vo(2 sp)) on a Kin-Com, followed by 60 min of recovery. Resting T(es) was 36.80 degrees C, whereas T(mu 10), T(mu 25), and T(mu 40) were 36.14, 35.86, and 35.01 degrees C, respectively. Exercise resulted in a T(es) increase of 0.55 degrees C above preexercise resting, whereas muscle temperature of the exercising leg increased by 2.00, 2.37, and 3.20 degrees C for T(mu 10), T(mu 25), and T(mu 40), respectively. Postexercise T(es) showed a rapid decrease followed by a prolonged sustained elevation approximately 0.3 degrees C above resting. Muscle temperature decreased gradually over the course of recovery, with values remaining significantly elevated by 0.92, 1.05, and 1.77 degrees C for T(mu 10), T(mu 25), and T(mu 40), respectively, at end of recovery (P < 0.05). These results suggest that the transfer of residual heat from previously active musculature may contribute to the sustained elevation in postexercise T(es).
七名受试者(一名女性)在Kin-Com等动设备上进行了递增等张测试,以确定他们在双侧膝关节伸展过程中的最大耗氧量(Vo(2 sp))。在超声引导下,将一个多传感器热探头插入左股内侧肌(骨干中部)。最深的传感器(探头尖端)距离股骨和股深动脉约10毫米(T(mu 10)),另外的传感器距离探头尖端15毫米(T(mu 25))和30毫米(T(mu 40))。测量食管温度(T(es))作为核心温度的指标。受试者在22摄氏度的环境条件下,直立坐姿休息60分钟。然后他们在Kin-Com上进行15分钟的双侧膝关节伸展练习(Vo(2 sp)的60%),随后进行60分钟的恢复。静息时的T(es)为36.80摄氏度,而T(mu 10)、T(mu 25)和T(mu 40)分别为36.14、35.86和35.01摄氏度。运动导致T(es)比运动前静息时升高0.55摄氏度,而运动腿的肌肉温度在T(mu 10)、T(mu 25)和T(mu 40)时分别升高2.00、2.37和3.20摄氏度。运动后T(es)迅速下降,随后持续长时间升高,比静息时高出约0.3摄氏度。在恢复过程中,肌肉温度逐渐下降,恢复结束时,T(mu 10)、T(mu 25)和T(mu 40)的值仍分别显著升高0.92、1.05和1.77摄氏度(P < 0.05)。这些结果表明,先前活跃肌肉组织中残留热量的传递可能有助于运动后T(es)的持续升高。