{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T00:34:01Z","timestamp":1785803641278,"version":"3.56.0"},"reference-count":41,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,29]],"date-time":"2025-08-29T00:00:00Z","timestamp":1756425600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100020595","name":"National Science and Technology Council of Taiwan","doi-asserted-by":"crossref","award":["NSTC 112-2320-B-030-013"],"award-info":[{"award-number":["NSTC 112-2320-B-030-013"]}],"id":[{"id":"10.13039\/100020595","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: Nanobubble water (NBW) is being studied increasingly for its potential benefits in sports nutrition. This study aimed to evaluate whether supplementation with ozone-enriched NBW (O3-NBW) could improve integrated exercise capacity\u2014encompassing endurance performance, muscle strength, and postexercise recovery as well as body composition and metabolic adaptations in mice. Methods: Male ICR mice (n = 24) were allocated into Control, Air-NBW, or O3-NBW (0.2\u20131 mg\/L ozone) groups for 4 weeks. Results: O3-NBW treatment considerably enhanced forelimb grip strength and treadmill running endurance compared to the Control group (both p &lt; 0.05). Analyses of body composition revealed a higher proportion of lean mass and muscle glycogen storage in NBW groups, notably with O3-NBW. Serum markers gathered post-exercise demonstrated a reduction in ammonia and blood urea nitrogen (BUN), suggesting improved nitrogen metabolism. Levels of resting serum creatine kinase (CK) and uric acid were also lower in O3-NBW mice, indicating potential benefits for muscle recovery. In addition, O3-NBW treatment significantly enhanced oxygen consumption (VO2) and reduced the respiratory quotient (RQ), signifying amplified fat oxidation, while also lowering total energy expenditure (all p &lt; 0.05). Spontaneous wheel-running activity remained consistent across all the groups. Conclusions: Taken as a whole, these findings emphasize that O3-NBW supplementation offers ergogenic and metabolic advantages by improving integrated exercise capacity and efficiency of gas exchange, without adverse effects.<\/jats:p>","DOI":"10.3390\/nu17172821","type":"journal-article","created":{"date-parts":[[2025,8,29]],"date-time":"2025-08-29T16:18:15Z","timestamp":1756484295000},"page":"2821","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Ozone Nanobubble Water as a Sustainable Strategy to Enhance Metabolism, Muscle Function, and Exercise Performance in Mice"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-4778-8223","authenticated-orcid":false,"given":"Cheng-Jeng","family":"Tsai","sequence":"first","affiliation":[{"name":"Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng-Cheng","family":"Hsu","sequence":"additional","affiliation":[{"name":"Department of Physical Education, Fu Jen Catholic University, New Taipei City 242062, Taiwan"},{"name":"Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meng-l","family":"Kuo","sequence":"additional","affiliation":[{"name":"Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"},{"name":"Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"},{"name":"College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2914-6751","authenticated-orcid":false,"given":"Yi-Ming","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"},{"name":"Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.cep.2012.12.002","article-title":"Microbubble generation and microbubble-aided transport process intensification\u2014A state-of-the-art report","volume":"64","author":"Parmar","year":"2013","journal-title":"Chem. 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