Tannous dit El Khoury Dalia, Obeid Omar, Azar Sami T, Hwalla Nahla
Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
Ann Nutr Metab. 2006;50(3):260-9. doi: 10.1159/000091684. Epub 2006 Feb 23.
The purpose of this study was to investigate the response of postprandial acylated ghrelin to changes in macronutrient composition of meals in healthy adult males.
A randomized crossover study was performed. Ten healthy adult males were recruited. All subjects received, on separate occasions, a high-carbohydrate (HC), a high-fat (HF), and a high-protein (HP) meal. Blood samples were collected before and 15, 30, 60, 120, and 180 min following the ingestion of each meal. Plasma acylated ghrelin as well as serum insulin, glucose, and triglycerides were measured.
The levels of acylated ghrelin fell significantly following the three meals. The HC meal induced the most significant decrease in postprandial ghrelin secretion (-15.5 +/- 2.53 pg/ml) as compared with HF (-8.4 +/- 2.17 pg/ml) and HP (-10.0 +/- 1.79 pg/ml) meals (p < 0.05). However, at 180 min, the HP meal maintained significantly lower mean ghrelin levels (29.7 +/- 3.56 pg/ml) than both HC (58.4 +/- 5.75 pg/ml) and HF (45.7 +/- 5.89 pg/ml) meals and lower levels than baseline (43.4 +/- 5.34 pg/ml) (p <0.01). The postprandial insulin levels increased to significantly higher levels following the HC meal (+80.6 +/- 11.14 microU/ml) than following both HF (37.3 +/- 4.82 microU/ml) and HP (51.4 +/- 6.00 microU/ml) meals (p < 0.001). However, at 180 min, the mean insulin levels were found to be significantly higher following the HP meal (56.4 +/- 10.80 microU/ml) as compared with both HC (30.9 +/- 4.31 microU/ml) and HF (33.7 +/- 4.42 microU/ml) meals (p < 0.05). Acylated ghrelin was also found to be negatively correlated with circulating insulin levels, across all meals.
These results indicate that the nutrient composition of meals affects the extent of suppression of postprandial ghrelin levels and that partial substitution of dietary protein for carbohydrate or fat may promote longer-term postprandial ghrelin suppression and satiety. Our results also support the possible role of insulin in meal-induced ghrelin suppression.
本研究旨在调查健康成年男性餐后酰基化胃饥饿素对膳食中常量营养素组成变化的反应。
进行了一项随机交叉研究。招募了10名健康成年男性。所有受试者在不同时间分别接受高碳水化合物（HC）餐、高脂肪（HF）餐和高蛋白（HP）餐。在每餐摄入前及摄入后15、30、60、120和180分钟采集血样。测量血浆酰基化胃饥饿素以及血清胰岛素、葡萄糖和甘油三酯水平。
三餐后酰基化胃饥饿素水平均显著下降。与HF餐（-8.4±2.17 pg/ml）和HP餐（-10.0±1.79 pg/ml）相比，HC餐引起的餐后胃饥饿素分泌下降最为显著（-15.5±2.53 pg/ml）（p<0.05）。然而，在180分钟时，HP餐的平均胃饥饿素水平（29.7±3.56 pg/ml）显著低于HC餐（58.4±5.75 pg/ml）和HF餐（45.7±5.89 pg/ml），且低于基线水平（43.4±5.34 pg/ml）（p<0.01）。HC餐（+80.6±11.14 μU/ml）后的餐后胰岛素水平显著高于HF餐（37.3±4.82 μU/ml）和HP餐（51.4±6.00 μU/ml）后的水平（p<0.001）。然而，在180分钟时，发现HP餐（56.4±10.80 μU/ml）后的平均胰岛素水平显著高于HC餐（30.9±4.31 μU/ml）和HF餐（33.7±4.42 μU/ml）后的水平（p<0.05）。在所有餐次中，酰基化胃饥饿素还与循环胰岛素水平呈负相关。
这些结果表明，膳食的营养成分会影响餐后胃饥饿素水平的抑制程度，用膳食蛋白质部分替代碳水化合物或脂肪可能会促进餐后胃饥饿素的长期抑制和饱腹感。我们的结果也支持胰岛素在进餐诱导的胃饥饿素抑制中可能发挥的作用。
