Effets de la nature des protéines alimentaires sur la prévention de la résistance à l'insuline chez le rat

by Lavigne, Charles

Abstract (Summary)
The aim of the présent study was to détermine the effects of feeding various dietary proteins on insulin sensitivity and glucose tolérance in rats. Maie 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 animais. After intravenous glucose bolus, cod protein- and soy protein-fed rats induced lower incrémental areas under glucose curves compared with casein-fed animais. Improved peripheral insulin sensitivity was confirmed by higher glucose disposai rates in cod protein- and soy protein-fed rats (15.2 ± 0.3 and 13.9 ± 0.6 mg • kg " ' • min " 1 , respectively) compared with casein-fed animais (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 animais 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 tolérance and peripheral insulin sensitivity in rats. triglycérides; intravenous glucose tolérance test; test meal; hyperinsulinemic-euglycemic clamp. 78
Bibliographical Information:

Advisor:Marette, André; Deshaies, Yves

School:Université Laval

School Location:Canada - Quebec / Québec

Source Type:Master's Thesis



Date of Publication:07/01/2006

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