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Dietary proteins poorly contribute to the endogenous production of glucose in humans after egg ingestion
Author(s) -
Fromentin Claire,
Diouani Aldjia,
Luengo Catherine,
Flet Laurent,
Nau Françoise,
Fromentin Gilles,
Tomé Daniel,
Gaudichon Claire
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.983.13
Subject(s) - gluconeogenesis , ingestion , endogeny , meal , deamination , medicine , carbohydrate , endocrinology , chemistry , metabolism , amino acid , biochemistry , biology , food science , enzyme
A high protein meal is considered to activate gluconeogenesis with a potential link with the satiating power of proteins. However, the contribution of dietary proteins to gluconeogenesis has never been directly determined. We used a multiple tracer methods, including the intrinsic and uniform labeling of egg proteins with 15 N and 13 C. After fasting overnight, eight healthy volunteers were intravenously infused with [6,6‐ 2 H]‐glucose. Two hours later, they ingested 4 uniformly labeled eggs, cooked as an omelette (23g protein). The metabolic fate of 15 N and 13 C was followed through metabolic pools, and the endogenous production of glucose was determined for 8 h. After 4 h, oxidation of dietary AA was only the half of deamination while they were similar after 8 h, reaching 18 % of ingested proteins (i.e. 4.1 g). The endogenous production of glucose did not increase after meal ingestion, and significantly decreased after 6 h. The contribution of dietary amino acid to glucose was maximal between 3 and 5 h (representing 5% of produced glucose). On the 53 g of glucose that were produced trough 8 h, 1.8 g originated from dietary proteins (i.e. 3.4% of produced glucose and 44% of deaminated AA). We conclude that after fasting overnight and in the absence of glucose in the meal, a significant part of dietary AA‐derived carbon skeletons from deamination are converted to glucose but total dietary proteins poorly contributes to glucose production.