99-OR: Leptin Mediates Postprandial Thermogenesis through a Hypothalamic-Adrenomedullary-BAT Axis

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 99-OR
Author(s):  
RACHEL J. PERRY ◽  
AVIVA RABIN-COURT ◽  
JIANYING DONG ◽  
KUN LYU ◽  
XIRUO LI ◽  
...  
Keyword(s):  
Postprandial Thermogenesis

scholarly journals Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 537
Author(s):  
Alex E. Mohr ◽  
Olivia Minicucci ◽  
Dale Long ◽  
Vincent J. Miller ◽  
Allison Keller ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Whey Protein ◽  
Resistant Starch ◽  
Healthy Adult ◽  
Insulin Response ◽  
Fat Oxidation ◽  
Postprandial Metabolism ◽  
Adult Men ◽  
Waxy Maize ◽  
Postprandial Thermogenesis

Resistant starch (RS) and/or protein consumption favorably influence energy metabolism, substrate utilization, and weight management. The current study administered four different versions of a pancake breakfast containing waxy maize or RS with and without whey protein (WP) and measured postprandial thermogenesis (TEM), fuel utilization, and circulating satiation and appetite factors for 180 min in a group of healthy, adult men. On four separate visits to the laboratory, eight participants were administered four different pancake breakfast meal challenges using a single-blind, randomized crossover design: (1) waxy maize starch (WMS) control; (2) WMS and WP (WMS + WP); (3) RS; or (4) RS and WP (RS + WP). TEM (kcals/180 min) was significantly greater (p < 0.05) in RS + WP (45.11; confidence interval (CI), 33.81–56.41) compared to WMS (25.61; CI, 14.31–36.91), RS (29.44; CI, 18.14–40.74), and WMS + WP (24.64; CI, 13.34–35.94), respectively. Fat oxidation was enhanced (p < 0.05) after RS + WP compared to RS at 60 min (+23.10%), WMS at 120 min (+27.49%), and WMS and WMS + WP at 180 min (+35.76%; +17.31%, respectively), and RER was decreased with RS + WP versus the other three meals (mean differences: ≥−0.021). Insulin concentrations were decreased (p < 0.05) following RS + WP compared to WMS, whereas both RS (−46.19%) and RS + WP (−53.05%) insulin area under the curve (AUC) were greatly reduced (p < 0.01) compared to WMS. While limited by sample size, meals containing both RS and WP increased postprandial thermogenesis and fat oxidation, and lowered insulin response compared to isocaloric meals without this combination. Therefore, RS + WP may favorably impact energy metabolism and thus weight control and body composition under chronic feeding conditions.

Postprandial Thermogenesis in Leanness and Anorexia Nervosa

1992 ◽  
Vol 36 (1) ◽  
pp. 48-54 ◽  
Author(s):  
Luca Scalfi ◽  
Alberto Coltorti ◽  
Renato Borrelli ◽  
Franco Contaldo
Keyword(s):  
Anorexia Nervosa ◽  
Postprandial Thermogenesis

scholarly journals Effects of Ingestion of Margarine Containing Medium-Chain Triglycerides for 4 Weeks on Blood Parameters and Postprandial Thermogenesis

2003 ◽  
Vol 52 (11) ◽  
pp. 571-581 ◽  
Author(s):  
Naohisa NOSAKA ◽  
Yoshie SUZUKI ◽  
Hideaki MAKI ◽  
Hirofumi HARUNA ◽  
Atsushi OHARA ◽  
...  
Keyword(s):  
Blood Parameters ◽  
Medium Chain Triglycerides ◽  
Medium Chain ◽  
Postprandial Thermogenesis

scholarly journals The acute effects of olive oil v. cream on postprandial thermogenesis and substrate oxidation in postmenopausal women

2004 ◽  
Vol 91 (2) ◽  
pp. 245-252 ◽  
Author(s):  
M. J. Soares ◽  
S. J. Cummings ◽  
J. C. L. Mamo ◽  
M. Kenrick ◽  
L. S. Piers
Keyword(s):  
Olive Oil ◽  
Postmenopausal Women ◽  
Paired Comparison ◽  
Virgin Olive Oil ◽  
Fat Oxidation ◽  
Extra Virgin Olive Oil ◽  
Substrate Oxidation ◽  
Oxidation Rates ◽  
Diet Induced Thermogenesis ◽  
Postprandial Thermogenesis

The influence of the source of dietary fat on postprandial thermogenesis and substrate oxidation rates, was examined in twelve postmenopausal women aged 57–73 years, with BMI 21·9–38·3 kg/m2. A single blind, randomised, paired comparison of two high-fat, isoenergetic, mixed test meals was conducted. The major source of fat was either cream (CREAM) or extra virgin olive oil (EVOO). RMR, diet-induced thermogenesis (DIT) and substrate oxidation rates over 5 h were measured by indirect calorimetry. There were no differences in body weight, RMR, fasting carbohydrate or fat oxidation rates between the two occasions. DIT (EVOO 97 (sd 46) v. CREAM 76 (sd 69) kJ/5 h and EVOO 5·2 (sd 2·5) v. CREAM 4·1 (sd 3·7)% energy) did not differ between the two test meals. The postprandial increase in carbohydrate oxidation rates, relative to their respective fasting values (ΔCOX), was significantly lower following the EVOO meal (EVOO 10·6 (sd 8·3) v. CREAM 17·5 (sd 10) g/5 h; paired t test, P=0·023), while postprandial fat oxidation rates (ΔFOX) were significantly higher (EVOO 0·0 (sd 4·4) v. CREAM -3·6 (sd 4·0) g/5 h; P=0·028). In the eight obese subjects, however, DIT was significantly higher following the EVOO meal (EVOO 5·1 (sd 2·0) v. CREAM 2·5 (sd 2·9) %; P=0·01). This was accompanied by a significantly lower ΔCOX (EVOO 10·9 (sd 9·9) v. CREAM 17·3 (sd 10·5) g/5 h; P=0·03) and significantly higher ΔFOX (EVOO 0·11 (sd 4·4) v. CREAM −4·1 (sd 4·5) g/5 h, P=0·034). The present study showed that olive oil significantly promoted postprandial fat oxidation and stimulated DIT in abdominally obese postmenopausal women.

Postprandial thermogenesis is reduced in polycystic ovary syndrome and is associated with increased insulin resistance

1992 ◽  
Vol 36 (6) ◽  
pp. 537-543 ◽  
Author(s):  
Stephen Robinson ◽  
Slew-Pheng Chan ◽  
Slan Spacey ◽  
Victor Anyaoku ◽  
Deamond G. Johnston ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Polycystic Ovary Syndrome ◽  
Polycystic Ovary ◽  
Ovary Syndrome ◽  
Postprandial Thermogenesis

Effects of formula temperature on postprandial thermogenesis and body temperature of premature infants

1987 ◽  
Vol 111 (4) ◽  
pp. 588-592 ◽  
Author(s):  
Joseph J. Eckburg ◽  
Edward F. Bell ◽  
Gladys R. Rios ◽  
Patricia K. Wilmoth
Keyword(s):  
Body Temperature ◽  
Premature Infants ◽  
Postprandial Thermogenesis

Effect of postprandial thermogenesis on the cutaneous vasodilatory response during exercise

2014 ◽  
Vol 39 (8) ◽  
pp. 920-926 ◽  
Author(s):  
Keiji Hayashi ◽  
Nozomi Ito ◽  
Yoko Ichikawa ◽  
Yuichi Suzuki
Keyword(s):  
Regression Analysis ◽  
Food Intake ◽  
Body Temperature ◽  
Oxygen Uptake ◽  
The Body ◽  
Temperature Threshold ◽  
Doppler Flowmetry ◽  
Cutaneous Vasodilation ◽  
Vasodilatory Response ◽  
Postprandial Thermogenesis

To examine the effect of postprandial thermogenesis on the cutaneous vasodilatory response, 10 healthy male subjects exercised for 30 min on a cycle ergometer at 50% of peak oxygen uptake, with and without food intake. Mean skin temperature, mean body temperature ([Formula: see text]), heart rate, oxygen uptake, carbon dioxide elimination, and respiratory quotient were all significantly higher at baseline in the session with food intake than in the session without food intake. To evaluate the cutaneous vasodilatory response, relative laser Doppler flowmetry values were plotted against esophageal temperature (Tes) and [Formula: see text]. Regression analysis revealed that the [Formula: see text] threshold for cutaneous vasodilation tended to be higher with food intake than without it, but there were no significant differences in the sensitivity. To clarify the effect of postprandial thermogenesis on the threshold for cutaneous vasodilation, the between-session difference in the Tes threshold and the [Formula: see text] threshold were plotted against the between-session difference in baseline Tes and baseline [Formula: see text], respectively. Linear regression analysis of the resultant plot showed significant positive linear relationships (Tes: r = 0.85, P < 0.01; [Formula: see text]: r = 0.67, P < 0.05). These results suggest that postprandial thermogenesis increases baseline body temperature, which raises the body temperature threshold for cutaneous vasodilation during exercise.

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