2014
DOI: 10.1002/phy2.194
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Early impairment of skeletal muscle endothelial glycocalyx barrier properties in diet-induced obesity in mice

Abstract: While previous studies have indicated an important role for the endothelial glycocalyx in regulation of microvascular function, it was recently shown that acute enzymatic glycocalyx degradation in rats was associated with an impaired insulin‐mediated glucose disposal. The aim of this study was to determine whether glycocalyx damage in skeletal muscle occurs at an early stage of diet‐induced obesity (DIO). The microcirculation of the hindlimb muscle of anesthetized C57Bl/6 mice, fed chow (CON) or a high‐fat die… Show more

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Cited by 26 publications
(15 citation statements)
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“…Previous studies have overcome this limitation by combining fluorescence images with differential interference contrast image or by subtracting the endothelial cell edge with a red blood cell trace [23,24]. Until now, the typical method for quantifying glycocalyx thickness involved calculating the full width at half maximum [25,26].…”
Section: Discussionmentioning
confidence: 99%
“…Previous studies have overcome this limitation by combining fluorescence images with differential interference contrast image or by subtracting the endothelial cell edge with a red blood cell trace [23,24]. Until now, the typical method for quantifying glycocalyx thickness involved calculating the full width at half maximum [25,26].…”
Section: Discussionmentioning
confidence: 99%
“…This process seems to be impaired by insulin resistance in type 2 diabetes and obesity ( 83 ). Mechanistically, damage to the endothelial glycocalyx barrier in skeletal muscle is believed to be an early event, as shown in mice fed an HFD ( 84 ). A recent study showed that endothelial insulin resistance also plays a pivotal role in the regulation of glucose uptake by the skeletal muscle ( 83 ).…”
Section: Endothelial Regulation Of Obesity-associated Insulin Resistamentioning
confidence: 99%
“…All data presented herein were obtained from refs. [44,54,55,70,72,74,75,78,88,95,96,98,102–111,116,119–121,124–130,132,134–137,140–144,147–156,158,159,161,163–171,173–176...…”
Section: Diet Composition and Exposure Timementioning
confidence: 99%