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Original Research

Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy Humans

  1. Claire Fromentin1,2,
  2. Daniel Tomé1,2,
  3. Françoise Nau3,
  4. Laurent Flet4,
  5. Catherine Luengo1,2,
  6. Dalila Azzout-Marniche1,2,
  7. Pascal Sanders5,
  8. Gilles Fromentin1,2 and
  9. Claire Gaudichon1,2⇑
  1. 1Institut National de la Recherche Agronomique, Centre de Recherche en Nutrition Humaine d'Ile-de-France, UMR914 Nutrition Physiology and Ingestive Behaviour, Paris, France
  2. 2AgroParisTech, Centre de Recherche en Nutrition Humaine d'Ile-de-France, UMR914 Nutrition Physiology and Ingestive Behaviour, Paris, France
  3. 3Institut National de la Recherche Agronomique-AgroCampus, UMR Science et Technologie du Lait et de L'œuf, Rennes, France
  4. 4Centre Hospitalier Universitaire de Nantes, Hôpital Hôtel Dieu, Pharmacie, Nantes, France
  5. 5Agence Nationale de Sécurité Sanitaire de L'alimentation, de L'environnement et du Travail, Fougères Laboratory, Fougères, France
  1. Corresponding author: Claire Gaudichon, claire.gaudichon{at}agroparistech.fr.
Diabetes 2013 May; 62(5): 1435-1442. https://doi.org/10.2337/db12-1208
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    FIG. 1.

    Plasma levels of AAs: total (black circles), indispensable (black triangles), and gluconeogenic (open circles) during the 8 h after ingesting four eggs containing 23 g of doubly [15N]-[13C]–labeled proteins. Data are means ± SD (n = 8 at each time point). * indicates a significant difference from the initial value: *P < 0.05.

  • FIG. 2.
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    FIG. 2.

    Transfer of dietary AAs into plasma AAs (A) and proteins (B) in human subjects during the 8 h after ingesting four eggs containing 23 g of doubly [15N]-[13C]–labeled proteins. Data are means ± SD (n = 8 at each time point). * indicates a significant difference from the initial value: *P < 0.05.

  • FIG. 3.
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    FIG. 3.

    Cumulative transfer of dietary AAs to urinary urea (A) and expired CO2 (B) and dietary AA total deamination and oxidation in human subjects (C) after ingesting four eggs containing 23 g of doubly [15N]-[13C]–labeled proteins. Data are means ± SD (n = 8 at each time point). * indicates a significant difference from the initial value: *P < 0.05.

  • FIG. 4.
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    FIG. 4.

    Plasma glucose concentrations (A), total EGP rate (B, black circles), and contribution of dietary AAs to this production (B, open circles) in human subjects during the 8 h after the ingestion of four eggs containing 23 g of doubly [15N]-[13C]–labeled proteins. Data are means ± SD (n = 8 at each time point). * indicates a significant difference from the initial value: *P < 0.05.

  • FIG. 5.
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    FIG. 5.

    Plasma levels of insulin (A) and glucagon (B) in human subjects during the 8 h after ingesting four eggs containing 23 g of doubly [15N]-[13C]–labeled proteins. Data are means ± SD (n = 8 at each time point for insulin and n = 3 at 1.5 h; n = 4 at 5 h; n = 5 at 0, 1, 6, and 7 h; n = 6 at 0.5, 4, and 8 h; n = 7 at 3 h; and n = 8 at 2 and 2.5 h for glucagon). * indicates a significant difference from the initial value: *P < 0.05.

  • FIG. 6.
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    FIG. 6.

    Nutrient oxidation during the 8 h after the ingestion of four eggs containing 23 g of doubly [15N]-[13C]–labeled proteins. Lipids (open triangles), carbohydrates (CHO; black circles), and proteins (open diamonds). Data are means ± SD (n = 8). The effect of time was significant for lipids (P = 0.01) and carbohydrates (P = 0.007). * indicates a significant difference from the initial value: *P < 0.05.

  • FIG. 7.
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    FIG. 7.

    Possible sources of the glucose produced. We observed that 50 g of glucose was produced but that only 4 g was synthesized from dietary AAs. Endogenous AAs could have significantly contributed to glucose production since 27 g was oxidized. The complete dietary fat oxidation would generate 28 mmol of glycerol and lipolysis 8 mmol. Fat oxidation could then not be a major contributor. Finally, residual glycogen could have been the major contributor under our experimental conditions. *, measured; **, calculated; ***, speculated from the literature.

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Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy Humans
Claire Fromentin, Daniel Tomé, Françoise Nau, Laurent Flet, Catherine Luengo, Dalila Azzout-Marniche, Pascal Sanders, Gilles Fromentin, Claire Gaudichon
Diabetes May 2013, 62 (5) 1435-1442; DOI: 10.2337/db12-1208

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Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy Humans
Claire Fromentin, Daniel Tomé, Françoise Nau, Laurent Flet, Catherine Luengo, Dalila Azzout-Marniche, Pascal Sanders, Gilles Fromentin, Claire Gaudichon
Diabetes May 2013, 62 (5) 1435-1442; DOI: 10.2337/db12-1208
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