The Effect of 8 weeks Aerobic Training and Glycogon Consumption on Serum Apelin and Insulin Resistance in Women with Type 2 Diabetes

Authors

  • Farzaneh Taghian . PHD, Department of Physical Education and Sport Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
  • Mahboobeh Ramezani MSc, Department of Physical Education and Sport Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Abstract:

Objective: Apelin is a novel adipokine that plays an important role in regulating energy homeostasis and improving insulin resistance. The purpose of the present study was to compare the effect of eight weeks aerobic interval training and glycogon consumption on serum apelin levels and insulin resistance in women with type 2 diabetes. Materials and Methods: This is a quasi-experimental study. Forty diabetic women with mean age (48.08± 6.14) weight (72.61± 11.51) kg, height (156.33± 6.36) cm, body mass index (BMI) (29.73 ± 4.62) kg / m 2 were selected. Samples were randomly divided into four groups: aerobic interval training (n= 10), glycogon consumption (n= 10), combination (n= 10) and control (n= 10). To measure low density lipoprotein (LDL), high density lipoprotein (HDL), triglyceride (TG), fasting blood glucose, cholesterol, insulin, apelin and insulin resistance were measured. Then the aerobic and combination group participated in an aerobic interval training program (8 weeks, 3 sessions per week, 1 hour session, 40-60% of maximal beat intensity). Glycogel 3 capsules of 145 mg daily were used. After eight weeks, all variables were measured in four groups. T-test and analysis of variance were used. Results: The findings of this study showed that the level of apelin decreased significantly in all three groups (P-value=0.018). Changes in glucose (P-value=0.16) and insulin (P-value=0.31) in groups were not significant .Insulin resistance was significantly decreased in the combination and glycogel groups (P-value=0.03). Conclusion: Aerobic interval exercises and glycogon consumption can be used to reduce some of the risk factors for diabetes in people with diabetes.

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Journal title

volume 11  issue 3

pages  164- 172

publication date 2019-09

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