Blom Wendy A M, Stafleu Annette, de Graaf Cees, Kok Frans J, Schaafsma Gertjan, Hendriks Henk F J
Netherlands Organization for Applied Scientific Research Nutrition and Food Research, Zeist, Netherlands.
Am J Clin Nutr. 2005 Feb;81(2):367-75. doi: 10.1093/ajcn.81.2.367.
Ghrelin plays an important role in the regulation of food intake. Little is known about how ghrelin concentrations are modified by dietary factors.
We examined the effects of both amount and type of carbohydrate on ghrelin concentrations and all correlations among the variables ghrelin, glucose, insulin, leptin, and all 4 subjective measures of appetite.
Twenty healthy nonobese men were studied in a double-blind, randomized, crossover design. Subjective measures of appetite and concentrations of ghrelin, glucose, insulin, and leptin were frequently assessed for 4 h after liquid breakfast meals differing in energy content and carbohydrate structure-ie, water, low-calorie (LC) meal, high-calorie simple carbohydrate (HC-SC) meal, and high-calorie complex carbohydrate (HC-CC) meal.
Ghrelin concentrations decreased after the HC-SC breakfast by 41%, after the HC-CC breakfast by 33%, and after the LC breakfast by 24%. No significant differences in ghrelin concentration among the 3 breakfasts were observed until 120 min. Ghrelin concentrations were correlated with subjective measures of hunger (r=0.51) and fullness (r=-0.44). The percentage decrease in ghrelin between 0 and 30 min was inversely correlated with the percentage increases in insulin (r=-0.76) and glucose (r=-0.79) but not with changes in leptin (r=0.10). The percentage changes in ghrelin concentrations between 30 and 180 min were correlated with the percentage changes in insulin (r=-0.53) and leptin (r=-0.47) but not with changes in glucose (r=0.22).
The results support the hypothesis that ghrelin requires postgastric feedback, which may be regulated through insulin.
胃饥饿素在食物摄入调节中起重要作用。关于饮食因素如何改变胃饥饿素浓度，人们知之甚少。
我们研究了碳水化合物的量和类型对胃饥饿素浓度的影响，以及胃饥饿素、葡萄糖、胰岛素、瘦素这些变量之间的所有相关性，还有4种主观食欲指标。
采用双盲、随机、交叉设计对20名健康非肥胖男性进行研究。在能量含量和碳水化合物结构不同的流质早餐（即水、低热量餐、高热量简单碳水化合物餐和高热量复合碳水化合物餐）后4小时内，频繁评估主观食欲指标以及胃饥饿素、葡萄糖、胰岛素和瘦素的浓度。
高热量简单碳水化合物早餐后胃饥饿素浓度下降41%，高热量复合碳水化合物早餐后下降33%，低热量早餐后下降24%。直到120分钟时，才观察到这3种早餐之间胃饥饿素浓度有显著差异。胃饥饿素浓度与饥饿（r = 0.51）和饱腹感（r = -0.44）的主观指标相关。0至30分钟内胃饥饿素的下降百分比与胰岛素（r = -0.76）和葡萄糖（r = -0.79）的增加百分比呈负相关，但与瘦素的变化（r = 0.10）无关。30至180分钟内胃饥饿素浓度的变化百分比与胰岛素（r = -0.53）和瘦素（r = -0.47）的变化百分比相关，但与葡萄糖的变化（r = 0.22）无关。
结果支持胃饥饿素需要胃后反馈这一假说，胃后反馈可能通过胰岛素调节。
