Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action

Joana Margarida Navalho Gaspar, Maria Paula Borges de Lemos Macedo, Ricardo Alexandre da Silva Santos Afonso

Research output: Contribution to journal › Article

3 Citations (Scopus)

Abstract

Insulin sensitivity (IS) increases following a meal. Meal composition affects postprandial glucose disposal but still remains unclear which nutrients and mechanisms are involved. We hypothesized that gut-absorbed glucose and amino acids stimulate hepatic parasympathetic nerves, potentiating insulin action. Male Sprague-Dawley rats were 24 h fasted and anesthetized. Two series of experiments were performed. (A) IS was assessed before and after liquid test meal administration (10 ml.kg(-1), intraenteric): glucose + amino acids + lipids (GAL, n=6); glucose (n=5); amino acids (n=5); lipids (n=3); glucose + amino acids (GA, n=9); amino acids + lipids (n=3); and glucose + lipids (n=4). (B) Separately, fasted animals were submitted to hepatic parasympathetic denervation (DEN); IS was assessed before and after GAL (n=4) or GA administration (n=4). (A) Both GAL and GA induced significant insulin sensitization. GAL increased IS from 97.9+/-6.2 mg glucose/kg bw (fasting) to 225.4+/-183 mg glucose/kg bw (P<0.001; 143.6+/-26.0\% potentiation of IS); GA increased IS from 109.0+/-6.6 to 240.4+/-18.0 mg glucose/kg bw (P<0.001; 123.1+/-13.4\% potentiation). None of the other meals potentiated IS. (B) GAL and GA did not induce a significant insulin sensitization in DEN animal. To achieve maximal insulin sensitization following a meal, it is required that gut-absorbed glucose and amino acids trigger a vagal reflex that involves hepatic parasympathetic nerves. (C) 2015 Elsevier Inc. All rights reserved.
Original languageEnglish
Pages (from-to)70-78
JournalJournal of Nutritional Biochemistry
Volume27
Issue numberNA
DOIs
Publication statusPublished - 1 Jan 2016

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Meals
Insulin
Amino Acids
Glucose
Insulin Resistance
Liver
Chemical analysis
Lipids
Parasympathectomy
Animals
Dependency (Psychology)
Denervation
Sprague Dawley Rats
Reflex
Fasting
Nutrients
Rats
Food
Liquids

Keywords

    Cite this

    Gaspar, Joana Margarida Navalho ; Macedo, Maria Paula Borges de Lemos ; Afonso, Ricardo Alexandre da Silva Santos. / Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action. In: Journal of Nutritional Biochemistry. 2016 ; Vol. 27, No. NA. pp. 70-78.
    @article{61743d0606294fa398b88fd803a5493a,
    title = "Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action",
    abstract = "Insulin sensitivity (IS) increases following a meal. Meal composition affects postprandial glucose disposal but still remains unclear which nutrients and mechanisms are involved. We hypothesized that gut-absorbed glucose and amino acids stimulate hepatic parasympathetic nerves, potentiating insulin action. Male Sprague-Dawley rats were 24 h fasted and anesthetized. Two series of experiments were performed. (A) IS was assessed before and after liquid test meal administration (10 ml.kg(-1), intraenteric): glucose + amino acids + lipids (GAL, n=6); glucose (n=5); amino acids (n=5); lipids (n=3); glucose + amino acids (GA, n=9); amino acids + lipids (n=3); and glucose + lipids (n=4). (B) Separately, fasted animals were submitted to hepatic parasympathetic denervation (DEN); IS was assessed before and after GAL (n=4) or GA administration (n=4). (A) Both GAL and GA induced significant insulin sensitization. GAL increased IS from 97.9+/-6.2 mg glucose/kg bw (fasting) to 225.4+/-183 mg glucose/kg bw (P<0.001; 143.6+/-26.0\{\%} potentiation of IS); GA increased IS from 109.0+/-6.6 to 240.4+/-18.0 mg glucose/kg bw (P<0.001; 123.1+/-13.4\{\%} potentiation). None of the other meals potentiated IS. (B) GAL and GA did not induce a significant insulin sensitization in DEN animal. To achieve maximal insulin sensitization following a meal, it is required that gut-absorbed glucose and amino acids trigger a vagal reflex that involves hepatic parasympathetic nerves. (C) 2015 Elsevier Inc. All rights reserved.",
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    author = "Gaspar, {Joana Margarida Navalho} and Macedo, {Maria Paula Borges de Lemos} and Afonso, {Ricardo Alexandre da Silva Santos}",
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    Gaspar, JMN, Macedo, MPBDL & Afonso, RADSS 2016, 'Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action' Journal of Nutritional Biochemistry, vol. 27, no. NA, pp. 70-78. https://doi.org/10.1016/j.jnutbio.2015.08.023

    Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action. / Gaspar, Joana Margarida Navalho; Macedo, Maria Paula Borges de Lemos; Afonso, Ricardo Alexandre da Silva Santos.

    In: Journal of Nutritional Biochemistry, Vol. 27, No. NA, 01.01.2016, p. 70-78.

    Research output: Contribution to journal › Article

    TY - JOUR

    T1 - Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action

    AU - Gaspar, Joana Margarida Navalho

    AU - Macedo, Maria Paula Borges de Lemos

    AU - Afonso, Ricardo Alexandre da Silva Santos

    PY - 2016/1/1

    Y1 - 2016/1/1

    N2 - Insulin sensitivity (IS) increases following a meal. Meal composition affects postprandial glucose disposal but still remains unclear which nutrients and mechanisms are involved. We hypothesized that gut-absorbed glucose and amino acids stimulate hepatic parasympathetic nerves, potentiating insulin action. Male Sprague-Dawley rats were 24 h fasted and anesthetized. Two series of experiments were performed. (A) IS was assessed before and after liquid test meal administration (10 ml.kg(-1), intraenteric): glucose + amino acids + lipids (GAL, n=6); glucose (n=5); amino acids (n=5); lipids (n=3); glucose + amino acids (GA, n=9); amino acids + lipids (n=3); and glucose + lipids (n=4). (B) Separately, fasted animals were submitted to hepatic parasympathetic denervation (DEN); IS was assessed before and after GAL (n=4) or GA administration (n=4). (A) Both GAL and GA induced significant insulin sensitization. GAL increased IS from 97.9+/-6.2 mg glucose/kg bw (fasting) to 225.4+/-183 mg glucose/kg bw (P<0.001; 143.6+/-26.0\% potentiation of IS); GA increased IS from 109.0+/-6.6 to 240.4+/-18.0 mg glucose/kg bw (P<0.001; 123.1+/-13.4\% potentiation). None of the other meals potentiated IS. (B) GAL and GA did not induce a significant insulin sensitization in DEN animal. To achieve maximal insulin sensitization following a meal, it is required that gut-absorbed glucose and amino acids trigger a vagal reflex that involves hepatic parasympathetic nerves. (C) 2015 Elsevier Inc. All rights reserved.

    AB - Insulin sensitivity (IS) increases following a meal. Meal composition affects postprandial glucose disposal but still remains unclear which nutrients and mechanisms are involved. We hypothesized that gut-absorbed glucose and amino acids stimulate hepatic parasympathetic nerves, potentiating insulin action. Male Sprague-Dawley rats were 24 h fasted and anesthetized. Two series of experiments were performed. (A) IS was assessed before and after liquid test meal administration (10 ml.kg(-1), intraenteric): glucose + amino acids + lipids (GAL, n=6); glucose (n=5); amino acids (n=5); lipids (n=3); glucose + amino acids (GA, n=9); amino acids + lipids (n=3); and glucose + lipids (n=4). (B) Separately, fasted animals were submitted to hepatic parasympathetic denervation (DEN); IS was assessed before and after GAL (n=4) or GA administration (n=4). (A) Both GAL and GA induced significant insulin sensitization. GAL increased IS from 97.9+/-6.2 mg glucose/kg bw (fasting) to 225.4+/-183 mg glucose/kg bw (P<0.001; 143.6+/-26.0\% potentiation of IS); GA increased IS from 109.0+/-6.6 to 240.4+/-18.0 mg glucose/kg bw (P<0.001; 123.1+/-13.4\% potentiation). None of the other meals potentiated IS. (B) GAL and GA did not induce a significant insulin sensitization in DEN animal. To achieve maximal insulin sensitization following a meal, it is required that gut-absorbed glucose and amino acids trigger a vagal reflex that involves hepatic parasympathetic nerves. (C) 2015 Elsevier Inc. All rights reserved.

    KW - Glucose

    KW - HEART-RATE-VARIABILITY

    KW - NITRIC-OXIDE

    KW - PANCREATIC-SECRETION

    KW - Parasympathetic nerves

    KW - Protein intake

    KW - Insulin sensitivity

    KW - Insulin action

    KW - EUGLYCEMIC CLAMP

    KW - IMPROVES GLUCOSE

    KW - DIABETES-MELLITUS

    KW - TOLERANCE-TEST

    KW - OBESE ZUCKER RAT

    KW - BRAIN-GUT AXIS

    KW - Nutritional modulation of insulin sensitivity

    KW - Meal composition

    KW - VAGUS NERVE

    U2 - 10.1016/j.jnutbio.2015.08.023

    DO - 10.1016/j.jnutbio.2015.08.023

    M3 - Article

    VL - 27

    SP - 70

    EP - 78

    JO - Journal of Nutritional Biochemistry

    JF - Journal of Nutritional Biochemistry

    SN - 0955-2863

    IS - NA

    ER -

    Gaspar JMN, Macedo MPBDL, Afonso RADSS. Postprandial insulin action relies on meal composition and hepatic parasympathetics: dependency on glucose and amino acids Meal, parasympathetics & insulin action. Journal of Nutritional Biochemistry. 2016 Jan 1;27(NA):70-78. https://doi.org/10.1016/j.jnutbio.2015.08.023

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