Cod and soy proteins compared with casein improve glucose tolerance and insulin sensitivity in rats

Cod and soy proteins compared with casein improve glucose tolerance and insulin sensitivity in rats Abstract The aim of the present study was to determine the effects of feeding various dietary proteins on insulin sensitivity and glucose tolerance in rats. Male Wistar rats were fed for 28 days with isoenergetic diets containing either casein, soy protein, or cod protein. Cod protein-fed and soy protein-fed rats had lower fasting plasma glucose and insulin concentrations compared with casein-fed animals. After intravenous glucose bolus, cod protein- and soy protein-fed rats induced lower incremental areas under glucose curves compared with casein-fed animals. Improved peripheral insulin sensitivity was confirmed by higher glucose disposal rates in cod protein- and soy protein-fed rats (15.2 ± 0.3 and 13.9 ± 0.6 mg ⋅ kg −1 ⋅ min −1 , respectively) compared with casein-fed animals (6.5 ± 0.7 mg ⋅ kg −1 ⋅ min −1 , P < 0.05). Moreover, test meal experiments revealed that, in the postprandial state, the lower plasma insulin concentrations in cod protein- and soy protein-fed animals could be also due to decreased pancreatic insulin release and increased hepatic insulin removal. In conclusion, the metabolic responses to three common dietary proteins indicate that cod and soy proteins, when compared with casein, improve fasting glucose tolerance and peripheral insulin sensitivity in rats. triglycerides intravenous glucose tolerance test test meal hyperinsulinemic-euglycemic clamp. Footnotes Address for reprint requests and other correspondence: H. Jacques, Dép. des sciences des aliments et de nutrition, FSAA, Pavillon Paul-Comtois, Université Laval, Ste-Foy, Québec, Canada G1K 7P4 (E-mail: helene.jacques@aln.ulaval.ca ). This work was supported by grants from the Natural Sciences and Engineering Research Council of Canada (to H. Jacques) and the Canadian Diabetes Association (to H. Jacques and A. Marette). A. Marette was supported by scholarships from the Medical Research Council of Canada and the Fonds de la Recherche en Santé du Québec. The costs of publication of this article were defrayed in part by the payment of page charges. The article must therefore be hereby marked “ advertisement ” in accordance with 18 U.S.C. §1734 solely to indicate this fact. Copyright © 2000 the American Physiological Society http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png AJP - Endocrinology and Metabolism The American Physiological Society

Cod and soy proteins compared with casein improve glucose tolerance and insulin sensitivity in rats

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Abstract

Abstract The aim of the present study was to determine the effects of feeding various dietary proteins on insulin sensitivity and glucose tolerance in rats. Male Wistar rats were fed for 28 days with isoenergetic diets containing either casein, soy protein, or cod protein. Cod protein-fed and soy protein-fed rats had lower fasting plasma glucose and insulin concentrations compared with casein-fed animals. After intravenous glucose bolus, cod protein- and soy protein-fed rats induced lower incremental areas under glucose curves compared with casein-fed animals. Improved peripheral insulin sensitivity was confirmed by higher glucose disposal rates in cod protein- and soy protein-fed rats (15.2 ± 0.3 and 13.9 ± 0.6 mg ⋅ kg −1 ⋅ min −1 , respectively) compared with casein-fed animals (6.5 ± 0.7 mg ⋅ kg −1 ⋅ min −1 , P < 0.05). Moreover, test meal experiments revealed that, in the postprandial state, the lower plasma insulin concentrations in cod protein- and soy protein-fed animals could be also due to decreased pancreatic insulin release and increased hepatic insulin removal. In conclusion, the metabolic responses to three common dietary proteins indicate that cod and soy proteins, when compared with casein, improve fasting glucose tolerance and peripheral insulin sensitivity in rats. triglycerides intravenous glucose tolerance test test meal hyperinsulinemic-euglycemic clamp. Footnotes Address for reprint requests and other correspondence: H. Jacques, Dép. des sciences des aliments et de nutrition, FSAA, Pavillon Paul-Comtois, Université Laval, Ste-Foy, Québec, Canada G1K 7P4 (E-mail: helene.jacques@aln.ulaval.ca ). This work was supported by grants from the Natural Sciences and Engineering Research Council of Canada (to H. Jacques) and the Canadian Diabetes Association (to H. Jacques and A. Marette). A. Marette was supported by scholarships from the Medical Research Council of Canada and the Fonds de la Recherche en Santé du Québec. The costs of publication of this article were defrayed in part by the payment of page charges. The article must therefore be hereby marked “ advertisement ” in accordance with 18 U.S.C. §1734 solely to indicate this fact. Copyright © 2000 the American Physiological Society

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AJP - Endocrinology and MetabolismThe American Physiological Society

Published: Mar 1, 2000

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