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脱水状态下人体电诱发肌肉痉挛的反射抑制。

Reflex inhibition of electrically induced muscle cramps in hypohydrated humans.

机构信息

Department of Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND 58108-6050, USA.

出版信息

Med Sci Sports Exerc. 2010 May;42(5):953-61. doi: 10.1249/MSS.0b013e3181c0647e.

Abstract

INTRODUCTION

Anecdotal evidence suggests that ingesting small volumes of pickle juice relieves muscle cramps within 35 s of ingestion. No experimental evidence exists supporting the ingestion of pickle juice as a treatment for skeletal muscle cramps.

METHODS

On two different days (1 wk apart), muscle cramps were induced in the flexor hallucis brevis (FHB) of hypohydrated male subjects (approximately 3% body weight loss and plasma osmolality approximately 295 mOsm x kg(-1) H2O) via percutaneous tibial nerve stimulation. Thirty minutes later, a second FHB muscle cramp was induced and was followed immediately by the ingestion of 1 mL x kg(-1) body weight of deionized water or pickle juice (73.9 +/- 2.8 mL).

RESULTS

Cramp duration and FHB EMG activity during the cramp were quantified, as well as the change in plasma constituents. Cramp duration (water = 151.9 +/- 12.9 s and pickle juice = 153.2 +/- 23.7 s) and FHB EMG activity (water = 60% +/- 6% and pickle juice = 68% +/- 9% of maximum voluntary isometric contraction EMG activity) were similar during the initial cramp induction without fluid ingestion (P > 0.05). During FHB muscle cramp induction combined with fluid ingestion, FHB EMG activity was again similar (water = 55% +/- 9% and pickle juice = 66% +/- 9% of maximum voluntary isometric contraction EMG activity, P > 0.05). However, cramp duration was 49.1 +/- 14.6 s shorter after pickle juice ingestion than water (84.6 +/- 18.5 vs 133.7 +/- 15.9 s, respectively, P < 0.05). The ingestion of water or pickle juice had little impact on plasma composition 5 min after ingestion.

CONCLUSIONS

Pickle juice, and not deionized water, inhibits electrically induced muscle cramps in hypohydrated humans. This effect could not be explained by rapid restoration of body fluids or electrolytes. We suspect that the rapid inhibition of the electrically induced cramps reflects a neurally mediated reflex that originates in the oropharyngeal region and acts to inhibit the firing of alpha motor neurons of the cramping muscle.

摘要

简介

有传闻称,摄入少量腌菜汁可以在摄入后 35 秒内缓解肌肉痉挛。目前尚无实验证据支持摄入腌菜汁可治疗骨骼肌痉挛。

方法

在不同的两天(相隔 1 周),通过经皮胫神经刺激使脱水男性受试者(约 3%体重减轻和血浆渗透压约 295 mOsm x kg(-1) H2O)的短屈肌(FHB)发生肌肉痉挛。30 分钟后,再次引起第二个 FHB 肌肉痉挛,并立即摄入 1 mL x kg(-1)体重的去离子水或腌菜汁(73.9 +/- 2.8 mL)。

结果

定量测量痉挛持续时间和痉挛期间 FHB 的肌电图活动,以及血浆成分的变化。在没有液体摄入的情况下,初始痉挛诱导时的痉挛持续时间(水= 151.9 +/- 12.9 s 和腌菜汁= 153.2 +/- 23.7 s)和 FHB 肌电图活动(水= 60% +/- 6%和腌菜汁= 68% +/- 9%最大随意等长收缩肌电图活动)相似(P > 0.05)。然而,在 FHB 肌肉痉挛诱导和液体摄入相结合的情况下,FHB 肌电图活动再次相似(水= 55% +/- 9%和腌菜汁= 66% +/- 9%最大随意等长收缩肌电图活动,P > 0.05)。然而,与水相比,饮用腌菜汁后痉挛持续时间缩短了 49.1 +/- 14.6 s(分别为 84.6 +/- 18.5 和 133.7 +/- 15.9 s,P < 0.05)。摄入水或腌菜汁后 5 分钟,对血浆成分的影响很小。

结论

腌菜汁而非去离子水可抑制脱水人群的电诱发肌肉痉挛。这种效果不能用体液或电解质的快速恢复来解释。我们怀疑,电诱发痉挛的快速抑制反映了一种起源于口咽区域并作用于抑制痉挛肌肉的α运动神经元放电的神经介导反射。

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