Long-Term Whole-Body Vibration Stimulus Decreases Body Fat Accumulation in Rats Fed a High-Fat Diet.


Journal

Journal of oleo science
ISSN: 1347-3352
Titre abrégé: J Oleo Sci
Pays: Japan
ID NLM: 101175339

Informations de publication

Date de publication:
2023
Historique:
medline: 1 9 2023
pubmed: 31 8 2023
entrez: 30 8 2023
Statut: ppublish

Résumé

Whole-body vibration (WBV) is a type of light-resistance exercise that involves exposing the body to rapid and repeated oscillations of a vibrating platform. It has been suggested that long-term WBV can improve bone mass and muscle strength. However, little is known about its effects on body composition, and the safety and efficacy of WBV have not been established. In this study, we investigated the effects of WBV on body fat loss and muscle mass maintenance or improvement in male Wistar rats fed standard or high-fat diets. We also aimed to establish a rat model for future nutritional and physiological studies. We conducted two experiments using male Wistar rats that were 3 weeks old. The rats were randomly divided into two groups: the control group and the vibration group. The rats were fed either a commercial standard diet (Experiment 1) or a high-fat diet (Experiment 2) ad libitum for 8-12 weeks. Our results showed that WBV stimulus dramatically reduced body fat accumulation in rats fed a high-fat diet but not in those fed a standard diet. This suggests that WBV may be particularly effective under dietary conditions that promote obesity. Moreover, WBV increased the mass of several skeletal muscles, which are known to have resistance exercise effects. Our findings indicate that long-term WBV is safe, with no inhibition of growth or feeding. Taken together, our results suggest that WBV may be a promising approach for preventing and treating obesity. Further research is needed to investigate the underlying mechanisms and to determine the optimal WBV for maximum benefits.

Identifiants

pubmed: 37648461
doi: 10.5650/jos.ess23076
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

839-847

Auteurs

Shunsuke Higaki (S)

Faculty of Human Sciences, Hokkaido Bunkyo University.

Yusuke Koga (Y)

Faculty of Agriculture, Kagawa University.

Reiko Inai (R)

Department of Food Science and Nutrition, Nara Women's University.

Tatsuhiro Matsuo (T)

Faculty of Agriculture, Kagawa University.

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Classifications MeSH