山东医药Issue(32)：11-13,3.DOI:10.3969/j.issn.1002-266X.2015.32.004
热量限制对大鼠血清支链氨基酸、芳香族氨基酸、甘氨酸水平的影响及意义
Effects of caloric restriction on levels of serum branched chain amino acids, aromatic amino acids and glycine of rats
摘要
Abstract
Objective To observe the effects of caloric restriction ( CR ) on levels of serum branched chain amino acids [ valine ( Val ) , isoleucine ( Ile ) , leucine ( Leu ) ] , aromatic amino acids [ tyrosine ( Tyr ) and phenylalanine (Phe)] and glycine of rats, and to investigate their relationships with insulin sensitivity .Methods Twenty male SD rats were randomly divided into the control group which was fed ad libitum and the observation group which was fed 60%of the food as in the control group.After 12 weeks, body weight was measured and insulin tolerance test (ITT) was performed. Blood glucose value curve was drawn and wevcalculated the area under the curve ( AUC).The levels of Val, Ile, Leu, Tyr, Phe and Gly were determined by liquid chromatography-tandem mass spectrometry .Results Both body weight and epididymal fat pad weight were lower in the observation group than in the control group (all P<0.01).AUC of blood glu-cose in the observation group was 728.1 ±65.7, and 955.1 ±39.0 in the control group, respectively (P<0.01).The se-rum concentrations of Ile , Leu and Tyr in the observation group were lower than those of the control group , and the concen-tration of Gly was higher (all P<0.05).No significant difference was found in the serum levels of Val and Phe between the two groups (all P>0.05).Conclusion CR increases the serum level of Gly , reduces the levels of Ile, Leu and Tyr, and thus it increases the insulin sensitivity .关键词
热量限制/胰岛素敏感性/支链氨基酸/芳香族氨基酸/甘氨酸/大鼠Key words
caloric restriction/insulin sensitivity/branched chain amino acids/aromatic amino acids/glycine/rats分类
医药卫生引用本文复制引用
宫环,杨睿悦,韩怡文,孙亮,崔菊,张延,张恩毅,张铁梅..热量限制对大鼠血清支链氨基酸、芳香族氨基酸、甘氨酸水平的影响及意义[J].山东医药,2015,(32):11-13,3.基金项目
国家自然科学基金资助项目（81300693）；国家十二五科技支撑计划项目（2012BAI10B01）。 （）
