Tessari Paolo, Bruttomesso Daniela, Pianta Alessandro, Vettore Monica, Zanetti Michela, Kiwanuka Edward, Iori Elisabetta
Department of Clinical and Experimental Medicine, University of Padova, Padova, Italy.
Am J Clin Nutr. 2002 May;75(5):856-66. doi: 10.1093/ajcn/75.5.856.
Alcohol may impair protein turnover and insulin sensitivity in vivo.
The acute effects of moderate wine intake on amino acid kinetics and on the fractional synthetic rate (FSR) of albumin and fibrinogen in patients with type 1 diabetes were studied.
Six patients with type 1 diabetes ingested an elementary mixed meal (46 kJ/kg) over 4 h, first without and 3 mo later with approximately 300 mL red wine. Postprandial glucose concentrations were maintained at <10 mmol/L.
Postprandially, the FSR of fibrinogen was approximately 30% greater (21.5 +/- 6.6% compared with 14.1 +/- 3.6% of pool/d; P < 0.01) and glucagon concentrations were approximately 40% greater (103 +/- 20 compared with 61 +/- 13 ng/L; P < 0.015) with wine than without wine. However, the FSR of albumin and the rates of appearance of total and endogenous phenylalanine and leucine were not significantly different between treatments. First-pass splanchnic uptake (in micromol*kg(-1)*min(-1)) of dietary phenylalanine (0.22 +/- 0.02 compared with 0.19 +/- 0.02) and leucine (0.25 +/- 0.04 compared with 0.14 +/- 0.02) were greater with wine (P < 0.05), whereas dietary phenylalanine oxidation was lower with wine, by approximately 25% (0.10 +/- 0.02 compared with 0.14 +/- 0.01 micromol.kg(-1).min(-1); P < 0.05). Selected amino acid concentrations were significantly lower but glutamate concentrations were significantly higher with wine.
In insulin-infused patients with type 1 diabetes, moderate wine intake with a meal resulted in 1) a higher fibrinogen FSR, glucagon concentration, and first-pass splanchnic uptake of leucine and phenylalanine; 2) lower dietary phenylalanine oxidation; 3) selective changes in plasma amino acid concentrations; 4) and no impairment in endogenous proteolysis and albumin synthesis.
酒精可能会损害体内的蛋白质代谢周转和胰岛素敏感性。
研究适量饮用葡萄酒对1型糖尿病患者氨基酸动力学以及白蛋白和纤维蛋白原的分数合成率（FSR）的急性影响。
6名1型糖尿病患者在4小时内摄入一顿基础混合餐（46千焦/千克），先是不饮酒，3个月后饮用约300毫升红酒。餐后血糖浓度维持在<10毫摩尔/升。
餐后，饮用红酒时纤维蛋白原的FSR比不饮用红酒时约高30%（分别为21.5±6.6%与14.1±3.6%/库/天；P<0.01），胰高血糖素浓度比不饮用红酒时约高40%（分别为103±20与61±13纳克/升；P<0.015）。然而，治疗之间白蛋白的FSR以及总苯丙氨酸和亮氨酸的内源性和外源性出现率无显著差异。饮用红酒时膳食苯丙氨酸（分别为0.22±0.02与0.19±0.02）和亮氨酸（分别为0.25±0.04与0.14±0.02）的首过内脏摄取量（微摩尔·千克⁻¹·分钟⁻¹）更高（P<0.05），而饮用红酒时膳食苯丙氨酸氧化更低，约低25%（分别为0.10±0.02与0.14±0.01微摩尔·千克⁻¹·分钟⁻¹；P<0.05）。饮用红酒时选定的氨基酸浓度显著降低，但谷氨酸浓度显著升高。
在接受胰岛素治疗的1型糖尿病患者中，进餐时适量饮用红酒导致：1）纤维蛋白原FSR、胰高血糖素浓度以及亮氨酸和苯丙氨酸的首过内脏摄取量更高；2）膳食苯丙氨酸氧化更低；3）血浆氨基酸浓度有选择性变化；4）内源性蛋白水解和白蛋白合成未受损害。
