Effects of PYY1–36and PYY3–36on appetite, energy intake, energy expenditure, glucose and fat metabolism in obese and lean subjects

2007 ◽  
Vol 292 (4) ◽  
pp. E1062-E1068 ◽  
Author(s):  
Birgitte Sloth ◽  
Jens Juul Holst ◽  
Anne Flint ◽  
Nikolaj Ture Gregersen ◽  
Arne Astrup
Keyword(s):  
Heart Rate ◽  
Energy Expenditure ◽  
Energy Intake ◽  
Peptide Yy ◽  
Fat Metabolism ◽  
Insulin Response ◽  
Well Being ◽  
Postprandial Glucose ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

Peptide YY (PYY)3–36has been shown to produce dramatic reductions in energy intake (EI), but no human data exist regarding energy expenditure (EE), glucose and fat metabolism. Nothing is known regarding PYY1-36. To compare effects of PYY1–36and PYY3–36on appetite, EI, EE, insulin, glucose and free fatty acids (FFA) concentrations, 12 lean and 12 obese males participated in a blinded, randomized, crossover study with 90-min infusions of saline, 0.8 pmol·kg−1·min−1PYY1–36and PYY3–36. Only four participants completed PYY3–36infusions because of nausea. Subsequently, six lean and eight obese participants completed 0.2 pmol·kg−1·min−1PYY3–36and 1.6 pmol·kg−1·min−1PYY1–36infusions. PYY3–36at 0.8 pmol·kg−1·min−1produced reduced EI, lower ratings of well-being, increases in FFA, postprandial glucose (only 0.8 pmol·kg−1·min−1PYY3–36) and insulin concentrations, as well as heart rate and EE (only 0.8 pmol·kg−1·min−1PYY3–36). PYY1–36at 1.6 pmol·kg−1·min−1produced increased heart rate and postprandial insulin response. Ratings of appetite were opposite with infusions of 0.8 and 1.6 pmol·kg−1·min−1PYY1–36and seemed to depend on subjects being lean or obese. PYY3–36caused increased thermogenesis, lipolysis, postprandial insulin and glucose responses, suggestive of increased sympathoadrenal activity. PYY1–36had no effect on EI and no clear effects on appetite but resulted in increased heart rate and postprandial insulin response. However, highest tolerable dose of PYY1–36was probably not reached in the present study.

scholarly journals Bread making technology influences postprandial glucose response: a review of the clinical evidence

2017 ◽  
Vol 117 (7) ◽  
pp. 1001-1012 ◽  
Author(s):  
Nikoleta S. Stamataki ◽  
Amalia E. Yanni ◽  
Vaios T. Karathanos
Keyword(s):  
Insulin Response ◽  
Postprandial Glucose ◽  
Daily Basis ◽  
Physical Structure ◽  
Bread Making ◽  
Glucose Response ◽  
Insulin Responses ◽  
Baking Conditions ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

AbstractLowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.

Effects of PYY3–36 and GLP-1 on energy intake, energy expenditure, and appetite in overweight men

2014 ◽  
Vol 306 (11) ◽  
pp. E1248-E1256 ◽  
Author(s):  
Julie Berg Schmidt ◽  
Nikolaj Ture Gregersen ◽  
Sue D. Pedersen ◽  
Johanne L. Arentoft ◽  
Christian Ritz ◽  
...  
Keyword(s):  
Energy Expenditure ◽  
Synergistic Effect ◽  
Energy Intake ◽  
Fat Metabolism ◽  
Vital Signs ◽  
Healthy Male ◽  
Double Blinded ◽  
Male Subjects ◽  
Infusion Period ◽  
Blood Variables

Our aim was to examine the effects of GLP-1 and PYY3–36, separately and in combination, on energy intake, energy expenditure, appetite sensations, glucose and fat metabolism, ghrelin, and vital signs in healthy overweight men. Twenty-five healthy male subjects participated in this randomized, double-blinded, placebo-controlled, four-arm crossover study (BMI 29 ± 3 kg/m2, age 33 ± 9 yr). On separate days they received a 150-min intravenous infusion of 1) 0.8 pmol·kg−1·min−1 PYY3–36, 2) 1.0 pmol·kg−1·min−1 GLP-1, 3) GLP-1 + PYY3–36, or 4) placebo. Ad libitum energy intake was assessed during the final 30 min. Measurements of appetite sensations, energy expenditure and fat oxidation, vital signs, and blood variables were collected throughout the infusion period. No effect on energy intake was found after monoinfusions of PYY3–36 (−4.2 ± 4.8%, P = 0.8) or GLP-1 (−3.0 ± 4.5%, P = 0.9). However, the coinfusion reduced energy intake compared with placebo (−30.4 ± 6.5%, P < 0.0001) and more than the sum of the monoinfusions ( P < 0.001), demonstrating a synergistic effect. Coinfusion slightly increased sensation of nausea ( P < 0.05), but this effect could not explain the effect on energy intake. A decrease in plasma ghrelin was found after all treatments compared with placebo (all P < 0.05); however, infusions of GLP-1 + PYY3–36 resulted in an additional decrease compared with the monoinfusions (both P < 0.01). We conclude that coinfusion of GLP-1 and PYY3–36 exerted a synergistic effect on energy intake. The satiating effect of the meal was enhanced by GLP-1 and PYY3–36 in combination compared with placebo. Coinfusion was accompanied by slightly increased nausea and a decrease in plasma ghrelin, but neither of these factors could explain the reduction in energy intake.

Total peptide YY is a correlate of postprandial energy expenditure but not of appetite or energy intake in healthy women

Metabolism ◽  
2008 ◽  
Vol 57 (10) ◽  
pp. 1458-1464 ◽  
Author(s):  
Éric Doucet ◽  
Manon Laviolette ◽  
Pascal Imbeault ◽  
Irene Strychar ◽  
Rémi Rabasa-Lhoret ◽  
...  
Keyword(s):  
Energy Expenditure ◽  
Energy Intake ◽  
Peptide Yy ◽  
Healthy Women ◽  
Postprandial Energy Expenditure

scholarly journals Acute ingestion of resistant starch reduces food intake in healthy adults

2009 ◽  
Vol 103 (6) ◽  
pp. 917-922 ◽  
Author(s):  
Caroline L. Bodinham ◽  
Gary S. Frost ◽  
M. Denise Robertson
Keyword(s):  
Energy Intake ◽  
Test Meal ◽  
Resistant Starch ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Adult Males ◽  
C Peptide ◽  
Postprandial Plasma Glucose ◽  
The Metabolic Syndrome ◽  
Ad Libitum

Resistant starch (RS), a non-viscous dietary fibre, may have postprandial effects on appetite regulation and metabolism, although the exact effects and mechanisms are unknown. An acute randomised, single-blind crossover study, aimed to determine the effects of consumption of 48 g RS on appetite compared to energy and available carbohydrate-matched placebo. Twenty young healthy adult males consumed either 48 g RS or the placebo divided equally between two mixed meals on two separate occasions. Effects on appetite were assessed, using anad libitumtest meal and 24-h diet diaries for energy intake, and using visual analogue scales for subjective measures. Changes to postprandial glucose, insulin and C-peptide were also assessed. There was a significantly lower energy intake following the RS supplement compared to the placebo supplement at both thead libitumtest meal (5241 (sem313)v. 5606 (sem345) kJ,P = 0·033) and over the 24 h (12 603 (sem519)v. 13 949 (sem755) kJ,P = 0·044). However, there was no associated effect on subjective appetite measures. Postprandial plasma glucose concentrations were not significantly different between supplements, but there was a significantly lower postprandial insulin response following the RS supplement (P = 0·029). The corresponding C-peptide concentrations were not significantly different, although the ratio of C-peptide to insulin was higher following the RS supplement compared to placebo (P = 0·059). These results suggest that consumption of 48 g RS, over a 24-h period, may be useful in the management of the metabolic syndrome and appetite. Further studies are required to determine the exact mechanisms.

Total energy expenditure in 4- to 6-yr-old children

1993 ◽  
Vol 264 (5) ◽  
pp. E706-E711 ◽  
Author(s):  
M. I. Goran ◽  
W. H. Carpenter ◽  
E. T. Poehlman
Keyword(s):  
Heart Rate ◽  
Body Weight ◽  
Energy Expenditure ◽  
Young Children ◽  
Total Energy ◽  
Energy Intake ◽  
Resting Energy Expenditure ◽  
Total Energy Expenditure ◽  
Fat Free Mass ◽  
Interindividual Variation

There is a sparsity of data on energy expenditure in young children. We therefore examined the components of daily energy expenditure in a group of 30 children (16 boys, 14 girls; age 4–6 yr) characterized for body weight, height, heart rate, and body composition from bioelectrical resistance. Total energy expenditure (TEE) was measured over 14 days under free living conditions by doubly labeled water, resting energy expenditure (REE) from indirect calorimetry, and activity energy expenditure was estimated from the difference between TEE and REE. Mean TEE was 1,379 +/- 290 kcal/day, which was 475 +/- 202 kcal/day lower than energy intake recommendations for this age group. Activity-related energy expenditure was estimated to be 267 +/- 203 kcal/day. TEE was most significantly related to fat-free mass (FFM; r = 0.86; P < 0.001), body weight (r = 0.83; P < 0.001), and REE (r = 0.80; P < 0.001). When TEE was adjusted for FFM, a significant correlation with heart rate was observed (partial r = 0.54; P = 0.002). Collectively, 86% of interindividual variation in TEE was accounted for by FFM, heart rate, and REE. We conclude that, in young 4- to 6-yr-old children, 1) TEE is approximately 25% lower than current recommendations for energy intake and 2) combined measurement of FFM, heart rate, and REE explain 86% of interindividual variation in TEE, thus providing a possible alternative method to estimate TEE in young children.

scholarly journals A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers

2015 ◽  
Vol 113 (9) ◽  
pp. 1373-1383 ◽  
Author(s):  
Nancy Ames ◽  
Heather Blewett ◽  
Joanne Storsley ◽  
Sijo J. Thandapilly ◽  
Peter Zahradka ◽  
...  
Keyword(s):  
Randomised Controlled Trial ◽  
Peptide Yy ◽  
Controlled Trial ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Fibre Content ◽  
Postprandial Blood Glucose ◽  
Double Blind ◽  
Insoluble Fibre ◽  
Randomised Controlled

The aim of the present study was to determine if the consumption of barley tortillas varying in fibre and/or starch composition affected postprandial glucose, insulin, glucagon-like peptide-1 (GLP-1) or peptide YY concentrations. A double-blind, randomised, controlled trial was performed with twelve healthy adults. They each consumed one of five barley tortillas or a glucose drink on six individual visits separated by at least 1 week. Tortillas were made from 100 % barley flour blends using five different milling fractions to achieve the desired compositions. All treatments provided 50 g of available carbohydrate and were designed to make the following comparisons: (1) low-starch amylose (0 %) v. high-starch amylose (42 %) with similar β-glucan and insoluble fibre content; (2) low β-glucan (4·5 g) v. medium β-glucan (7·8 g) v. high β-glucan (11·6 g) with similar starch amylose and insoluble fibre content; and (3) low insoluble fibre (7·4 g) v. high insoluble fibre (19·6 g) with similar starch amylose and β-glucan content. Blood was collected at fasting and at multiple intervals until 180 min after the first bite/sip of the test product. Amylose and insoluble fibre content did not alter postprandial glucose and insulin, but high-β-glucan tortillas elicited a lower glucose and insulin response as compared to the low-β-glucan tortillas. The tortillas with high insoluble fibre had a higher AUC for GLP-1 as compared to the tortillas with low insoluble fibre, whereas amylose and β-glucan content had no effect. Results show that processing methods can be used to optimise barley foods to reduce postprandial blood glucose responses and factors that may influence satiety.

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