Open Access

Erratum to: The effect of Katsura-uri (Japanese pickling melon, Cucumis melo var. conomon) and its derived ingredient methylthioacetic acid on energy metabolism during aerobic exercise

  • Wataru Aoi1Email author,
  • Kazuya Takeda2,
  • Azusa Sasaki2,
  • Yuki Hasegawa2,
  • Yasushi Nakamura2,
  • Eun Young Park2,
  • Kenji Sato3,
  • Masayo Iwasa1,
  • Airi Nakayama1,
  • Mizuki Minamikawa4,
  • Yukiko Kobayashi4,
  • Koji Shirota5 and
  • Noboru Suetome5
SpringerPlus20154:530

https://doi.org/10.1186/s40064-015-1305-z

Published: 21 September 2015

The original article was published in SpringerPlus 2015 4:377

Erratum to: SpringerPlus (2015) 4:377 DOI 10.1186/s40064-015-1144-y

It has come to our attention that during production of the original article, an error was introduced into Table 1 during copyediting. The corrected Table 1 can be found below. The publisher apologises for inconvenience caused.
Table 1

Blood metabolic parameters in mice

 

Sedentary

Exercise

Control

MTA-25

MTA-250

Blood glucose (mM)

6.6 ± 0.7

7.8 ± 1.4

7.5 ± 2.0

6.7 ± 1.0

Plasma NEFA (μEq/L)

880 ± 281

916 ± 360

883 ± 529

889 ± 268

Blood ammonia (μM)

110 ± 43

135 ± 37

125 ± 68

107 ± 33

Blood lactate (mM)

3.2 ± 1.2

2.5 ± 0.7

2.1 ± 0.3#

Values are presented as mean ± SD. Control, exercise group administered water; MTA-25, exercise group receiving 25 ppm MTA supplementation; MTA-250, exercise group receiving 250 ppm MTA supplementation

MTA methylthioacetic acid

#P < 0.05 vs. control

Notes

Authors’ Affiliations

(1)
Laboratory of Health Science, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University
(2)
Laboratory of Food Science, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University
(3)
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
(4)
Laboratory of Nutrition Science, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University
(5)
Horticultural Division, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center

Copyright

© Aoi et al. 2015