Campillo J E, Valdivia M M, Rodriguez E, Osorio C
Diabete Metab. 1979 Sep;5(3):183-7.
The isolated perfused rat pancreas was utilized to characterize the effect of 1.5 mM oleic acid and 1.5 mM octanoic acid on insulin release in response to glucose (4.4, 8.3, 11.1, 16.7 and 27.7 mM). Both oleic and octanoic acids potentiated glucose-induced insulin release without modification of the pattern of secretion. At 4.4 mM glucose, the potentiation of insulin release by fatty acids was clearcut for the first phase but not significant with respect to the total amount of insulin released during the stimulation period. Maximal potentiation was observed at 11.1 mM glucose both with oleic and octanoic acids. At all glucose concentrations, octanoic acid was more effective than oleic acid in the potentiation of the insulin secretion.
采用离体灌注大鼠胰腺来研究1.5 mM油酸和1.5 mM辛酸对葡萄糖（4.4、8.3、11.1、16.7和27.7 mM）刺激下胰岛素释放的影响。油酸和辛酸均能增强葡萄糖诱导的胰岛素释放，且不改变分泌模式。在4.4 mM葡萄糖浓度下，脂肪酸对胰岛素释放的增强作用在第一阶段很明显，但对刺激期内释放的胰岛素总量而言不显著。在11.1 mM葡萄糖浓度下，油酸和辛酸均观察到最大增强作用。在所有葡萄糖浓度下，辛酸在增强胰岛素分泌方面比油酸更有效。
