Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork
Samir Samman,1 Ben Crossett,2 Miles Somers,1 Kirstine J Bell,1 Nicole T Lai,1,3 David R Sullivan,3 Peter Petocz4 1Discipline of Nutrition and Metabolism, 2Discipline of Proteomics and Biotechnology, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia; 3Department of Clinical...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Dove Medical Press
2014-06-01
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| Series: | Diabetes, Metabolic Syndrome and Obesity |
| Online Access: | http://www.dovepress.com/metabolic-profiling-of-plasma-amino-acids-shows-that-histidine-increas-a17263 |
| _version_ | 1797935680459898880 |
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| author | Samman S Crossett B Somers M Bell KJ Lai NT Sullivan DR Petocz P |
| author_facet | Samman S Crossett B Somers M Bell KJ Lai NT Sullivan DR Petocz P |
| author_sort | Samman S |
| collection | DOAJ |
| description | Samir Samman,1 Ben Crossett,2 Miles Somers,1 Kirstine J Bell,1 Nicole T Lai,1,3 David R Sullivan,3 Peter Petocz4 1Discipline of Nutrition and Metabolism, 2Discipline of Proteomics and Biotechnology, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia; 3Department of Clinical Biochemistry, Royal Prince Alfred Hospital, Sydney, NSW, Australia; 4Department of Statistics, Macquarie University, Sydney, NSW, Australia Abstract: Amino acid (AA) status is determined by factors including nutrition, metabolic rate, and interactions between the metabolism of AA, carbohydrates, and lipids. Analysis of the plasma AA profile, together with markers of glucose and lipid metabolism, will shed light on metabolic regulation. The objectives of this study were to investigate the acute responses to the consumption of meals containing either pork (PM) or chicken (CM), and to identify relationships between plasma AA and markers of glycemic and lipemic control. A secondary aim was to explore AA predictors of plasma zinc concentrations. Ten healthy adults participated in a postprandial study on two separate occasions. In a randomized cross-over design, participants consumed PM or CM. The concentrations of 21 AA, glucose, insulin, triglycerides, nonesterified fatty acids, and zinc were determined over 5 hours postprandially. The meal composition did not influence glucose, insulin, triglyceride, nonesterified fatty acid, or zinc concentrations. Plasma histidine was higher following the consumption of PM (P=0.014), with consistently higher changes observed after 60 minutes (P<0.001). Greater percentage increases were noted at limited time points for valine and leucine + isoleucine in those who consumed CM compared to PM. In linear regression, some AAs emerged as predictors of the metabolic responses, irrespective of the meal that was consumed. The present study demonstrates that a single meal of PM or CM produces a differential profile of AA in the postprandial state. The sustained increase in histidine following the consumption of a PM is consistent with the reported effects of lean pork on cardiometabolic risk factors. Keywords: amino acid, glucose, insulin, nonesterified fatty acids, triglycerides, zinc |
| first_indexed | 2024-04-10T18:17:56Z |
| format | Article |
| id | doaj.art-5e8cec1052544d1b8b1e221fe717c136 |
| institution | Directory Open Access Journal |
| issn | 1178-7007 |
| language | English |
| last_indexed | 2024-04-10T18:17:56Z |
| publishDate | 2014-06-01 |
| publisher | Dove Medical Press |
| record_format | Article |
| series | Diabetes, Metabolic Syndrome and Obesity |
| spelling | doaj.art-5e8cec1052544d1b8b1e221fe717c1362023-02-02T08:02:30ZengDove Medical PressDiabetes, Metabolic Syndrome and Obesity1178-70072014-06-012014default20321017263Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of porkSamman SCrossett BSomers MBell KJLai NTSullivan DRPetocz PSamir Samman,1 Ben Crossett,2 Miles Somers,1 Kirstine J Bell,1 Nicole T Lai,1,3 David R Sullivan,3 Peter Petocz4 1Discipline of Nutrition and Metabolism, 2Discipline of Proteomics and Biotechnology, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia; 3Department of Clinical Biochemistry, Royal Prince Alfred Hospital, Sydney, NSW, Australia; 4Department of Statistics, Macquarie University, Sydney, NSW, Australia Abstract: Amino acid (AA) status is determined by factors including nutrition, metabolic rate, and interactions between the metabolism of AA, carbohydrates, and lipids. Analysis of the plasma AA profile, together with markers of glucose and lipid metabolism, will shed light on metabolic regulation. The objectives of this study were to investigate the acute responses to the consumption of meals containing either pork (PM) or chicken (CM), and to identify relationships between plasma AA and markers of glycemic and lipemic control. A secondary aim was to explore AA predictors of plasma zinc concentrations. Ten healthy adults participated in a postprandial study on two separate occasions. In a randomized cross-over design, participants consumed PM or CM. The concentrations of 21 AA, glucose, insulin, triglycerides, nonesterified fatty acids, and zinc were determined over 5 hours postprandially. The meal composition did not influence glucose, insulin, triglyceride, nonesterified fatty acid, or zinc concentrations. Plasma histidine was higher following the consumption of PM (P=0.014), with consistently higher changes observed after 60 minutes (P<0.001). Greater percentage increases were noted at limited time points for valine and leucine + isoleucine in those who consumed CM compared to PM. In linear regression, some AAs emerged as predictors of the metabolic responses, irrespective of the meal that was consumed. The present study demonstrates that a single meal of PM or CM produces a differential profile of AA in the postprandial state. The sustained increase in histidine following the consumption of a PM is consistent with the reported effects of lean pork on cardiometabolic risk factors. Keywords: amino acid, glucose, insulin, nonesterified fatty acids, triglycerides, zinchttp://www.dovepress.com/metabolic-profiling-of-plasma-amino-acids-shows-that-histidine-increas-a17263 |
| spellingShingle | Samman S Crossett B Somers M Bell KJ Lai NT Sullivan DR Petocz P Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork Diabetes, Metabolic Syndrome and Obesity |
| title | Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork |
| title_full | Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork |
| title_fullStr | Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork |
| title_full_unstemmed | Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork |
| title_short | Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork |
| title_sort | metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork |
| url | http://www.dovepress.com/metabolic-profiling-of-plasma-amino-acids-shows-that-histidine-increas-a17263 |
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