Cooking enhances beneficial effects of pea seed coat consumption on glucose tolerance, incretin, and pancreatic hormones in high-fat-diet–fed rats

Abstract

Pulses, including dried peas, are nutrient- and fibre-rich foods that improve glucose control in diabetic subjects compared with other fibre sources. We hypothesized feeding cooked pea seed coats to insulin-resistant rats would improve glucose tolerance by modifying gut responses to glucose and reducing stress on pancreatic islets. Glucose intolerance induced in male Sprague-Dawley rats with high-fat diet (HFD; 10% cellulose as fibre) was followed by 3 weeks of HFD with fibre (10%) provided by cellulose, raw-pea seed coat (RP), or cooked-pea seed coat (CP). A fourth group consumed low-fat diet with 10% cellulose. Oral and intraperitoneal glucose tolerance tests (oGTT, ipGTT) were done. CP rats had 30% and 50% lower glucose and insulin responses in oGTT, respectively, compared with the HFD group (P < 0.05) but ipGTT was not different. Plasma islet and incretin hormone concentrations were measured. α- and β-cell areas in the pancreas and density of K- and L-cells in jejunum and ileum were quantified. Jejunal expression of hexose transporters was measured. CP feeding increased fasting glucagon-like peptide 1 and glucose-stimulated gastric inhibitory polypeptide responses (P < 0.05), but K- and L-cells densities were comparable to HFD, as was abundance of SGLT1 and GLUT2 mRNA. No significant difference in β-cell area between diet groups was observed. α-cell area was significantly smaller in CP compared with RP rats (P < 0.05). Overall, our results demonstrate that CP feeding can reverse adverse effects of HFD on glucose homeostasis and is associated with enhanced incretin secretion and reduced α-cell abundance.

Dietary Pea Fiber Supplementation Improves Glycemia and Induces Changes in the Composition of Gut Microbiota, Serum Short Chain Fatty Acid Profile and Expression of Mucins in Glucose Intolerant Rats

“…Twenty-four hour food intake was also measured on two separate days throughout the four-week period. Body weight gain and food intake were comparable between groups as reported previously [ 6 ]. At the end of the study, rats were anesthetized with ketamine (100 mg/kg) and xylazine (1 mg/kg) and euthanized by exsanguination.…”

“…Dried peas ( Pisum sativum ) are one of the most common variety of pulses characterized as a rich source of dietary fiber. Peas and their components have been largely studied in terms of their favorable effects on glycemic control and insulin resistance as seen in prediabetes and T2D [ 2 , 3 , 4 , 5 , 6 ]. Most of these beneficial effects have been attributed to pea’s fermentable dietary fiber content and the consequent production of short chain fatty acids (SCFA).…”

Neglecting legumes has compromised human health and sustainable food production

“…Observational studies have shown that legumes can reduce cardiovascular disease risk, and intervention studies suggest that this is mediated via improvements in blood pressure, lipid profile, inflammation, blood sugar metabolism and body weight 54,59 . Legumes also offer a food-based solution to decreasing risk of pre-diabetes 60 70 .…”

Egg white hydrolysate enhances insulin sensitivity in high-fat diet-induced insulin-resistant rats via Akt activation

“…We focused on the ability of EWH to alleviate insulin resistance, a key component of the MetS (32) . Prolonged HFD feeding is known to induce insulin resistance and glucose intolerance (29,33,34) , adipocyte dysfunction and inflammation (35,36) and dyslipidaemia (37,38) in rodents. Therefore, HFD-induced insulin-resistant Sprague-Dawley rats were chosen as the animal model.…”

“…The first trial was conducted to determine the effective dosage of the treatment, whereas the second trial further verified the effectiveness of the treatment as compared with the control group. In both trials, after 1-week of acclimatisation, all rats received a high-fat diet (HFD) (20 %, w/w) for 6 weeks to induce glucose intolerance as shown before (29) . Rats were then randomly assigned to one of the following groups: HFD, HFD+1 % EWH, HFD+2 % EWH and HFD+4 % EWH (n 7-8 each) in the first trial and to HFD and HFD+4 % EWH (n 7-8 each) in the second trial.…”