Propionate Inhibits Hepatocyte Lipid Synthesis

Wright, R. Scott; Anderson, James W.; Bridges, Susan R.

doi:10.3181/00379727-195-43113

Cited by 228 publications

(114 citation statements)

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“…This may provide one mechanism for a reduced glycaemic response following ingestion of a meal containing fermentable carbohydrates. Further, propionate has been shown to reduce FFA synthesis in rat hepatocytes (Wright et al, 1990) and affect hepatic glucose metabolism in isolated rat hepatocytes by increasing glycolysis and decreasing glucose production (Anderson and Bridges, 1984). Propionate and acetate also appear to reduce venous FFA levels in humans (Venter et al, 1990;Wolever et al, 1991).…”

Section: Discussionmentioning

confidence: 99%

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

et al. 2006

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Objective: To evaluate the impact of four low-glycaemic index (GI) and one high-GI cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast. Design: Wheat kernels, barley kernels, spaghetti, spaghetti with added wheat bran and white wheat bread (WWB) were consumed in the evening in a random order at five different occasions. At the subsequent breakfast, blood glucose, serum insulin, plasma short chain fatty acid, plasma free fatty acid (FFA) and breath hydrogen were measured. Setting: The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Subjects: Fifteen healthy volunteers were recruited. One subject was later excluded owing to abnormal blood glucose values. Results: The blood glucose response (0-120 min) to the standardised breakfast was significantly lower after consuming barley kernels in the evening compared with evening meals with WWB (P ¼ 0.019) or spaghetti þ wheat bran (P ¼ 0.046). There were no significant differences in insulin concentrations at breakfast. Breath hydrogen excretion at breakfast was significantly higher after an evening meal with barley kernels compared with WWB, wheat kernels or spaghetti (P ¼ 0.026, 0.026 and 0.015, respectively), and the concentration of plasma propionate at breakfast was significantly higher following an evening meal with barley kernels compared with an evening meal with WWB (P ¼ 0.041). In parallel, FFA concentrations were significantly lower after barley kernels compared with WWB (P ¼ 0.042) or spaghetti evening meals (P ¼ 0.019). Conclusions: The improved glucose tolerance at breakfast, following an evening meal with barley kernels appeared to emanate from suppression of FFA levels, mediated by colonic fermentation of the specific indigestible carbohydrates present in this product, or, to the combination of the low-GI features and colonic fermentation. Sponsorship: European Commission QLK1-2001-00431 (EUROSTARCH).

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Section: Discussionmentioning

confidence: 99%

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

et al. 2006

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“…The proposed mechanisms for lipid modulation by low-GI foods compared to high GI foods may include: (1) lower insulin-stimulated HMG-CoA reductase activity (the ratelimiting enzyme in cholesterol synthesis; Rodwell et al, 1976), as a result of a reduced rate of carbohydrate absorption; (2) impaired bile acid and cholesterol reabsorption from the ileum due to the typically high fibre content of low-GI foods (Kritchevsky & Story 1974;Jenkins et al, 1993); (3) inhibition of hepatic cholesterol synthesis by the short chain fatty acid propionate, a by-product of colonic fermentation (Illman et al, 1988;Wolever et al, 1988;Wright et al, 1990); (4) reduced inflammatory response. Some evidence suggests a possible role of insulin in stimulating acute-phase proteins (O'Riordain et al, 1995;Thompson et al, 1991) which have been directly related to intra-abdominal fat and inversely related to insulin-stimulated glucose disposal (Sites et al, 2002).…”

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

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Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

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“…It has also been suggested that hypocholesterolemic effect of dietary fi bres might also be mediated by the short chain fatty acids from fi bre fermentation. Propionate is reported to inhibit fatty acid metabolism, which plays a key role in the synthesis of cholesterol (Nishina and Freeland 1990, Wright et al 1990, Demignè et al 1995.…”

Section: Dietary Fi Bre and Health Benefi Tsmentioning

confidence: 99%

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

2010

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There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fi bre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fi bre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fi bre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fi bre rich sources have been attempted in different products attributed to their technological and health benefi ts and many are in the queue to be used in a variety of meat products. Selection of appropriate fi bre rich ingredients and their proper incorporation can improve health image of meat products.

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Propionate Inhibits Hepatocyte Lipid Synthesis

Cited by 228 publications

References 0 publications

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

Glycemic index in chronic disease: a review

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

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