Feeding spinach thylakoids to rats modulates the gut microbiota, decreases food intake and affects the insulin response

AbstractThylakoid membranes derived from green leaf chloroplasts affect appetite-regulating hormones, suppress food intake, reduce blood lipids and lead to a decreased body weight in animals and human subjects. Thylakoids also decrease the intestinalin vitrouptake of methyl-glucose in the rat. The aim of this study was to investigate the effect of dietary thylakoids on the gut microbiota composition, mainly the taxa of lactobacilli and bifidobacteria, in rats fed either a thylakoid-enriched diet or a control diet for 10 d. At the same time, a glucose-tolerance test in the same rats was also performed. Food intake was significantly decreased in the thylakoid-fed rats compared with the control-fed rats over the 10-d study. An oral glucose tolerance test after 10 d of thylakoid- or control-food intake resulted in significantly reduced plasma insulin levels in the thylakoid-fed rats compared with the control-fed rats, while no difference was observed for blood glucose levels. Analysis of gut bacteria showed a significant increase of lactobacilli on the ileal mucosa, specificallyLactobacillus reuteri, in the rats fed the thylakoid diet compared with rats fed the control diet, while faecal lactobacilli decreased. No difference in bifidobacteria between the thylakoid and control groups was found. Analyses with terminal restriction fragment length polymorphism and principal component analysis of faeces demonstrated different microbial populations in the thylakoid- and control-fed animals. These findings indicate that thylakoids modulate the gut microbial composition, which might be important for the regulation of body weight and energy metabolism.

Download Full-text

Oral Supplementation with Physiological Doses of Leptin During Lactation in Rats Improves Insulin Sensitivity and Affects Food Preferences Later in Life

Endocrinology ◽

10.1210/en.2007-0630 ◽

2007 ◽

Vol 149 (2) ◽

pp. 733-740 ◽

Cited By ~ 77

Author(s):

Juana Sánchez ◽

Teresa Priego ◽

Mariona Palou ◽

Aixa Tobaruela ◽

Andreu Palou ◽

...

Keyword(s):

Body Weight ◽

Insulin Sensitivity ◽

Food Intake ◽

Glucose Tolerance ◽

Oral Glucose Tolerance Test ◽

Glucose Tolerance Test ◽

Food Preferences ◽

Tolerance Test ◽

Oral Glucose ◽

Oral Glucose Tolerance

We have previously described that neonate rats supplemented with physiological doses of oral leptin during lactation become more protected against overweight in adulthood. The purpose of this study was to characterize further the long-term effects on glucose and leptin homeostasis and on food preferences. Neonate rats were supplemented during lactation with a daily oral dose of leptin or the vehicle. We followed body weight and food intake of animals until the age of 15 months, and measured glucose, insulin, and leptin levels under different feeding conditions: ad libitum feeding, 14-h fasting, and 3-h refeeding after fasting. An oral glucose tolerance test and a leptin resistance test were performed. Food preferences were also measured. Leptin-treated animals were found to have lower body weight in adulthood and to eat fewer calories than their controls. Plasma insulin levels were lower in leptin-treated animals than in their controls under the different feeding conditions, as was the increase in insulin levels after food intake. The homeostatic model assessment for insulin resistance index was significantly lower in leptin-treated animals, and the oral glucose tolerance test also indicated higher insulin sensitivity in leptin-treated animals. In addition, these animals displayed lower plasma leptin levels under the different feeding conditions and were also more responsive to exogenous leptin administration. Leptin-treated animals also showed a lower preference for fat-rich food than their controls. These observations indicate that animals supplemented with physiological doses of oral leptin during lactation were more protected against obesity and metabolic features of the metabolic syndrome.

Download Full-text

Thyrotropin Secretion During Oral Glucose Tolerance Test in Acromegalic Patients and Control Subjects

Endocrine ◽

10.1385/endo:22:2:177 ◽

2003 ◽

Vol 22 (2) ◽

pp. 177-180

Author(s):

Erika Hubina ◽

László Kovács ◽

Zoltán Görömbey ◽

István Szabolcs ◽

Sándor Czirják ◽

...

Keyword(s):

Glucose Tolerance ◽

Oral Glucose Tolerance Test ◽

Glucose Tolerance Test ◽

Tolerance Test ◽

Oral Glucose ◽

Oral Glucose Tolerance ◽

Control Subjects ◽

And Control

Download Full-text

Phytochemical Screening, Physicochemical Properties, Acute Toxicity Testing and Screening of Hypoglycaemic Activity of Extracts ofEremurus himalaicusBaker in Normoglycaemic Wistar Strain Albino Rats

BioMed Research International ◽

10.1155/2014/867547 ◽

2014 ◽

Vol 2014 ◽

pp. 1-6 ◽

Cited By ~ 6

Author(s):

Ahlam Mushtaq ◽

Seema Akbar ◽

Mohammad A. Zargar ◽

Adil F. Wali ◽

Akhtar H. Malik ◽

...

Keyword(s):

Body Weight ◽

Glucose Tolerance ◽

Dose Level ◽

Glucose Tolerance Test ◽

Tolerance Test ◽

Oral Glucose ◽

Oral Glucose Tolerance ◽

Phytochemical Screening ◽

Meoh Extract ◽

Hypoglycaemic Activity

In the present study EtOAc, MeOH, and aqueous extracts ofEremurus himalaicuswere evaluated for hypoglycaemic effect in normal rats using both oral glucose tolerance test and 14-day oral administration study. Phytochemical and physicochemical screening was also done. In oral glucose tolerance test the aqueous and MeOH extracts ofEremurus himalaicusat a dose level of 500 mg/kg body weight prior to glucose load resulted in a significant fall in blood glucose level within 150 min. of glucose administration. The aqueous extract at a dose level of 250 mg/kg body weight and 500 mg/kg body weight also showed good hypoglycaemic response (P< 0.001); this was followed by MeOH extract at a dose level of 500 mg/kg body weight (P< 0.05), while MeOH extract at dose level of 250 mg/kg body weight and ethyl acetate extract at dose level of 250 mg/kg body weight and 500 mg/kg body weight exhibited insignificant effect. Phytochemical screening of extracts revealed the presence of alkaloids, terpenoids, phenolics, tannins, saponins, cardiac glycosides, and flavonoids. The results indicate that aqueous extract possess significant hypoglycaemic activity in normoglycaemic rats which may be attributed to the above-mentioned chemical constituents.

Download Full-text

Effect of Burdock Root and the Fermented Product on Alloxan-Induced Mouse Hyperglycemia

Journal of Food Research ◽

10.5539/jfr.v4n4p10 ◽

2015 ◽

Vol 4 (4) ◽

pp. 10 ◽

Cited By ~ 2

Author(s):

Wakana Doi ◽

Yumi Asada ◽

Ayaka Ohno ◽

Yoshiko Okuda ◽

Shota Masuda ◽

...

Keyword(s):

Body Weight ◽

Blood Glucose ◽

Glucose Tolerance ◽

Glucose Tolerance Test ◽

Control Diet ◽

Lipid Peroxide ◽

Tolerance Test ◽

C Peptide ◽

Glucose Assay ◽

Fermented Product

Backgrounds: We reported that feeding 5% Asperagillus awamori-fermented burdock root diet was effective in preventing mouse hyperglycemia caused by alloxan. Methods: Diets containing 5% burdock roots were prepared from raw and Asperagillus awamori-fermented burdock root powders. Acatalasemic mice, having a quite low catalase activity in blood, and normal mice were fed these diets for 14 weeks, separately. Then, alloxan (200 mg/ kg of body weight) or PBS was intraperitoneally administrated to each mouse. After 5 day from the administration, blood glucose assay and glucose tolerance test were carried out, and then insulin, C-peptide and lipid peroxide in plasma were examined. Results: Incidences of hyperglycemia in normal mice fed control, raw and fermented burdock root diets were 25, 20 and 11 %, respectively, and these in acatalasemic mice were 73, 80 and 27%. Insulin and C-peptide in plasma of mice fed raw burdock root diet or control diet were low compared to mice fed the fermented diet. Conclusions: Intake of raw burdock root does not suppress the alloxan-induced hyperglycemia but the fermented burdock root does. It is suggested that Asperagillus awamori plays an important role for the prevention.

Download Full-text

Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults

Frontiers in Nutrition ◽

10.3389/fnut.2020.615003 ◽

2020 ◽

Vol 7 ◽

Author(s):

Shrushti Shah ◽

Paul D. S. Brown ◽

Shyamchand Mayengbam ◽

Michael G. Gänzle ◽

Weilan Wang ◽

...

Keyword(s):

Glucose Tolerance ◽

Gut Microbiota ◽

Alpha Diversity ◽

Tolerance Analysis ◽

Tolerance Test ◽

Individual Species ◽

Oral Glucose ◽

Microbial Composition ◽

Novel Foods ◽

The Impact

Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic responses and gut microbiota in overweight men and women (>25 kg/m2) compared to a conventional, non-fermented pasta. Two, randomized crossover trials were performed. Study A examined acute feeding responses to each product wherein fasted participants completed a meal tolerance test comprised of 75 g of conventional or sourdough pasta to examine glycemic responses. Results showed enhanced gastric emptying with sourdough, but no difference in overall blood glucose, insulin or satiety hormone responses between the treatments. Study B consisted of three standard oral glucose tolerance tests as well as fecal collection for sequencing at baseline and following each pasta intervention (150 g or 2 serving/d for 5 days) followed by a 2-week washout period. Results showed no differential impact of either pasta treatment on glucose tolerance. Analysis of fecal bacterial and fungal (mycobiome) microbiota showed no change at the individual species or genus levels. However, fungi were adaptive following chronic pasta consumption with decreases in alpha diversity of fungi following sourdough, but not conventional pasta. This was accompanied by reductions in total fecal short chain fatty acid concentrations. In conclusion, sourdough fermentation did not change the overall glycemic properties of the pasta, incretin responses or bacterial gut microbiota, but appears to impact microbiome fungal community structure with chronic consumption.

Download Full-text

Higher Incremental Insulin Area under the Curve in Response to an Oral Glucose Tolerance Test Predicts Lower Food Intake.

10.1210/endo-meetings.2010.part2.p10.p2-498 ◽

2010 ◽

pp. P2-498-P2-498

Author(s):

Jianying He ◽

Susanne Votruba ◽

Colleen Venti ◽

Jonathan Krakoff

Keyword(s):

Food Intake ◽

Glucose Tolerance ◽

Oral Glucose Tolerance Test ◽

Glucose Tolerance Test ◽

Area Under The Curve ◽

Tolerance Test ◽

Oral Glucose ◽

Oral Glucose Tolerance

Download Full-text

Ghrelin Levels in Basal Conditions and During Glucose Tolerance Test in Prediabetic and Diabetic Patients

Hormone and Metabolic Research ◽

10.1055/a-0746-4014 ◽

2018 ◽

Vol 50 (11) ◽

pp. 822-826 ◽

Cited By ~ 2

Author(s):

Ioannis Bounias ◽

Stamatia Pouliliou ◽

Gregory Tripsianis ◽

Cristos Antonoglou ◽

Anna Papazoglou ◽

...

Keyword(s):

Glucose Tolerance ◽

Glucose Tolerance Test ◽

Significant Negative Correlation ◽

Tolerance Test ◽

Control Group ◽

Oral Glucose ◽

Diabetic Patients ◽

Time Points ◽

Glucose Levels ◽

And Control

AbstractGhrelin is associated with glucose homeostasis but its’ possible relevance with glucose levels in physiological and pathological conditions has so far been poorly investigated. The aim of the present study was to evaluate circulating ghrelin levels in prediabetic and diabetic patients in basal conditions and in response to oral glucose tolerance test (OGTT). A total of 90 male adults aged 40 – 73 years old were enrolled in our study. Fasting and postprandial plasma ghrelin, insulin and glucose levels were measured at 0, 60, 120 and 180 min following an OGTT in 40 patients with type 2 diabetes mellitus (T2DM), 20 with impaired glucose tolerance (IGT) and 30 controls. Incremental and total area under response curve were determined and calculated for glucose, insulin and ghrelin. Fasting plasma ghrelin concentrations were significantly lower in the T2DM group than IGT and control group patients (p<0.01) but not between healthy subjects and IGT group (p=0.746). In the diabetics’ group ghrelin levels showed a statistically significant negative correlation with insulin and a positive correlation with HbA1c and glucose. At all time points after the OGTT ghrelin concentrations were significantly lower in the T2DM group compared to IGT group and controls. Plasma ghrelin concentrations are lower in male diabetic patients at the fasting state and remain lower at all time points after an OGTT while minor differences were found between normal and IGT subjects. Ghrelin might play a role in insulin and glucose metabolism in diabetic patients but not in patients with IGT.

Download Full-text

How Does Energy Intake Influence the Levels of Certain Steroids?

Prague Medical Report ◽

10.14712/23362936.2015.68 ◽

2015 ◽

Vol 116 (4) ◽

pp. 290-302 ◽

Cited By ~ 3

Author(s):

Beáta Rácz ◽

Michaela Dušková ◽

Hana Jandíková ◽

Martin Hill ◽

Karel Vondra ◽

...

Keyword(s):

Food Intake ◽

Glucose Tolerance ◽

Steroid Hormones ◽

Glucose Tolerance Test ◽

Tolerance Test ◽

Intravenous Glucose Tolerance Test ◽

Oral Glucose ◽

Intravenous Glucose ◽

Hormone Levels ◽

Standard Breakfast

The influence of steroid hormones on food intake is well described. However, there are only a few studies on the effect of food intake on steroid levels. The study involved eight non-smoker women (average age 29.48 ± 2.99 years; average BMI 21.3 ± 1.3 kg/m2); they did not use any kind of medication affecting steroidogenesis. We analysed the influence of four various stimuli on the levels of steroid hormones and melatonin. During their follicular phase of menstrual cycle, each woman had an oral glucose tolerance test (OGTT), intravenous glucose tolerance test (IVGTT), a standard breakfast and psyllium (a non-caloric fibre). Cortisol declined during each test, which is a physiological decline in the morning hours. In all tests (except of the application of the non-caloric fibre, psyllium), however, this decline was modified. After the standard breakfast there was an increase in cortisol at 40th minute. The OGTT and IVGTT tests led to a plateau in cortisol levels. Testosterone levels and those of other steroid hormones showed no relationships to tested stimulations. Oral and intravenous glucose have influenced physiological decline of melatonin levels. During the IVGTT test, melatonin levels started to increase at 20th minute, reaching a maximum at 40th minute. The OGTT test led to a delayed increase in melatonin levels, compared to IVGTT. Despite the fact that we performed the tests in the morning hours, when steroid hormone levels physiologically start to change due to their diurnal rhythm, we still found that food intake influences some of the hormone levels.

Download Full-text