If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Glutamine Reduces Fat Stores
What would have been the likely source of glutamine for humans in the
past? Is it basically plant foods (ie cabbage). Or is it meat? Glutamine seems to tell the body not to store energy but instead to burn it? Anybody know if other proteins do the same? L-glutamine supplementation induces insulin resistance in adipose tissue and improves insulin signalling in liver and muscle of rats with diet-induced obesity. AIMS/HYPOTHESIS: Diet-induced obesity (DIO) is associated with insulin resistance in liver and muscle, but not in adipose tissue. Mice with fat-specific disruption of the gene encoding the insulin receptor are protected against DIO and glucose intolerance. In cell culture, glutamine induces insulin resistance in adipocytes, but has no effect in muscle cells. We investigated whether supplementation of a high-fat diet with glutamine induces insulin resistance in adipose tissue in the rat, improving insulin sensitivity in the whole animal. MATERIALS AND METHODS: Male Wistar rats received standard rodent chow or a high- fat diet (HF) or an HF supplemented with alanine or glutamine (HFGln) for 2 months. Light microscopy and morphometry, oxygen consumption, hyperinsulinaemic-euglycaemic clamp and immunoprecipitation/ immunoblotting were performed. RESULTS: HFGln rats showed reductions in adipose mass and adipocyte size, a decrease in the activity of the insulin-induced IRS-phosphatidylinositol 3-kinase (PI3-K)-protein kinase B-forkhead transcription factor box 01 pathway in adipose tissue, and an increase in adiponectin levels. These results were associated with increases in insulin-stimulated glucose uptake in skeletal muscle and insulin-induced suppression of hepatic glucose output, and were accompanied by an increase in the activity of the insulin-induced IRS-PI3-K-Akt pathway in these tissues. In parallel, there were decreases in TNFalpha and IL-6 levels and reductions in c- jun N-terminal kinase (JNK), IkappaB kinase subunit beta (IKKbeta) and mammalian target of rapamycin (mTOR) activity in the liver, muscle and adipose tissue. There was also an increase in oxygen consumption and a decrease in the respiratory exchange rate in HFGln rats. CONCLUSIONS/ INTERPRETATION: Glutamine supplementation induces insulin resistance in adipose tissue, and this is accompanied by an increase in the activity of the hexosamine pathway. It also reduces adipose mass, consequently attenuating insulin resistance and activation of JNK and IKKbeta, while improving insulin signalling in liver and muscle. PMID: 17604977 |
#2
|
|||
|
|||
Glutamine Reduces Fat Stores
jay wrote:
What would have been the likely source of glutamine for humans in the past? Is it basically plant foods (ie cabbage). Or is it meat? Glutamine seems to tell the body not to store energy but instead to burn it? Anybody know if other proteins do the same? "Natural flavors" on labels are often glutamates. The term is used because mono-sodium-glutamate MSG is well known and disliked but glutamates improve flavor so other forms of glutamate are used. It is speculated that the "fifth taste" unami is achieved by detecting glutamates so thus in a sense it is the taste of protein. This chain of reasoning is pretty weak but so far it's the best explanation of unami that I have read. I think better explanations will come along in time. The word unami comes from Japanese and the Japanese use foods high in glutamates to increase unami in their foods to make them taste better. That works parallel to why folks had pepper to foods to increase the taste or salt to foods to increase the taste. The Japanese use condiments made from soy for the glutamates, especially fermented soy products. There are also some seaweed species used to increase unami. L-glutamine supplementation induces insulin resistance in adipose tissue and improves insulin signalling in liver and muscle of rats with diet-induced obesity. That sounds good as opposed to the "seems to tell the body not to store energy but instead to burn it" above. AIMS/HYPOTHESIS: Diet-induced obesity (DIO) is associated with insulin resistance in liver and muscle, but not in adipose tissue. Mice with fat-specific disruption of the gene encoding the insulin receptor are protected against DIO and glucose intolerance. In cell culture, glutamine induces insulin resistance in adipocytes, but has no effect in muscle cells. We investigated whether supplementation of a high-fat diet with glutamine induces insulin resistance in adipose tissue in the rat, improving insulin sensitivity in the whole animal. MATERIALS AND METHODS: Male Wistar rats received standard rodent chow or a high- fat diet (HF) or an HF supplemented with alanine or glutamine (HFGln) for 2 months. Light microscopy and morphometry, oxygen consumption, hyperinsulinaemic-euglycaemic clamp and immunoprecipitation/ immunoblotting were performed. RESULTS: HFGln rats showed reductions in adipose mass and adipocyte size, a decrease in the activity of the insulin-induced IRS-phosphatidylinositol 3-kinase (PI3-K)-protein kinase B-forkhead transcription factor box 01 pathway in adipose tissue, and an increase in adiponectin levels. These results were associated with increases in insulin-stimulated glucose uptake in skeletal muscle and insulin-induced suppression of hepatic glucose output, and were accompanied by an increase in the activity of the insulin-induced IRS-PI3-K-Akt pathway in these tissues. In parallel, there were decreases in TNFalpha and IL-6 levels and reductions in c- jun N-terminal kinase (JNK), IkappaB kinase subunit beta (IKKbeta) and mammalian target of rapamycin (mTOR) activity in the liver, muscle and adipose tissue. There was also an increase in oxygen consumption and a decrease in the respiratory exchange rate in HFGln rats. When low carb plans started there was stress on total amount of carbs, then glycemic load, then fiber, and now on types of carb from studies that fructose triggers more fat storage gram for gram than glucose. Then low carb plans started paying attention to types of fat. Problems with transfats, ratios of the essential fatty acids, issues favoring monosaturates, dealing with media complaints about saturates when they are actually beneficial to low carbers. More recent optimizations have been about using coconut oil and other variations. CONCLUSIONS/ INTERPRETATION: Glutamine supplementation induces insulin resistance in adipose tissue, and this is accompanied by an increase in the activity of the hexosamine pathway. It also reduces adipose mass, consequently attenuating insulin resistance and activation of JNK and IKKbeta, while improving insulin signalling in liver and muscle. PMID: 17604977 It is natural and good that discussion about protein grams evolved into discussions about ratios of amino acids. Now it's about details of specific types of amino acids. Such details give depth and breadth to the field. Trying to reduce the results of this study to a sound bite, I will most likely reduce it farther than reason allows. May as well start out with a first try and see how it goes - In spite of the claims that non-fermented soy products are bad because of the effects of plant hormones, fermented soy products are good because of the benficial effect of the extra glutamates. Other high glutamate foods like the cruciferous family are also good, not that a study that says to eat more cabbage family is a surprise to any low carber. Sprinkle Maggi Sauce on brocolli or Tamari on cauliflower. Jay, I take it that my summary is probably wrong. Do you have better ways to apply the study into practical advice? |
#3
|
|||
|
|||
Glutamine Reduces Fat Stores
On 2010-06-22, Doug Freyburger wrote:
jay wrote: What would have been the likely source of glutamine for humans in the past? Is it basically plant foods (ie cabbage). Or is it meat? Glutamine seems to tell the body not to store energy but instead to burn it? Anybody know if other proteins do the same? "Natural flavors" on labels are often glutamates. The term is used because mono-sodium-glutamate MSG is well known and disliked but glutamates improve flavor so other forms of glutamate are used. Glutamate isn't glutamine. They are similar, but with a key difference: Glutamic acid (one of whose sodium salts is monosodium glutamate): O O || || HO-C-C-C-C-C-OH | NH2 Glutamine is: O O || || H2N-C-C-C-C-C-OH | NH2 The difference is the NH2 group on the end in place of the OH. Though glutamine can be formed from glutamic acid, and this happens in your body, MSG-loaded foods are not a way to get your L-glutamine. The word unami comes from Japanese and the Japanese use foods high in glutamates to increase unami in their foods to make them taste better. That would be "umami". Unami is a Japanese surname. |
#4
|
|||
|
|||
Hey...
I am quite agree with you that "Natural flavors" on labels are often glutamates. The term is used because mono-sodium-glutamate MSG is well known and disliked but glutamates improve flavor so other forms of glutamate are used. |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Whey Protein In Addition to Glutamine and BCAA??? | Prisoner at War | General Discussion | 20 | May 14th, 2007 06:10 AM |
SAVE ON LIFE TIME FITNESS PRODUCTS!!! 23-30% lifetime Protein vitamins glutamine | [email protected] | General Discussion | 0 | February 1st, 2007 02:41 AM |
L-glutamine | Mogget | Low Carbohydrate Diets | 2 | January 24th, 2007 02:29 AM |
L-glutamine | Patti | Low Carbohydrate Diets | 17 | May 19th, 2004 07:26 PM |
L Glutamine | revek | Low Carbohydrate Diets | 6 | November 11th, 2003 01:07 AM |