Postprandial oxidative losses of dietary leucine depend on the time interval between consecutive meals: a model study with rats

• Autorzy: Myszkowska-Ryciak J. , Keller J. S. , Bujko J. , Stankiewicz-Ciupa J. , Koopmanschap R. E. , Schreurs V. V. A. M.
• Języki publikacji: EN

Abstrakty

EN

Postprandial oxidative losses of egg white-bound [1-13C]-leucine were studied as 13C recovery in the breath of rats in relation to different time intervals between two meals. Male Wistar rats (n = 48; 68.3 ± 5.9 g) divided into 4 groups (n = 12) were fed two meals a day (9:00 and 16:30; interval 7 h) of a 13.2% egg white-based diet for 30 min. After 14 days, 3 out of the 4 groups received the 2nd meal at shorter time intervals of 3, 1, and 0 h. Two [13CO2 ] breath tests (BT) were performed on days 19 and 40. The breath samples were analyzed for 13C Atom % (At %) enrichment by IRMS, and the results were expressed as the rate of 13C At % excess and cumulative recovery (% of dose). The 7 h interval group showed higher 13C cumulative recovery after the 2nd meal during both the BT and after the 1st meal on the day 40 BT compared with the 3, 1, and 0 h intervals. In groups with the 3, 1, and 0 h intervals, the cumulative recovery of 13C after the 2nd meal was lower compared with the 1st meal due to interaction between meals, which probably caused dilution of the tracer in the larger volume of feed in the rat’s stomach. On day 40, all cumulative recovery values were higher than on day 19. An important finding of this study is that despite the differences in postprandial Leu oxidation among interval groups, the weight gain of all rats was similar.

• Wydawca: -
• Czasopismo: Journal of Animal and Feed Sciences
• Rocznik: 2015
• Tom: 24
• Numer: 1
• Opis fizyczny: p.71-79,fig.,ref.

Twórcy

autor

Myszkowska-Ryciak J.

• Department of Dietetics, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
• Wageningen Institute of Animal Sciences (WIAS), Human and Animal Physiology Group, Wageningen University, Haarweg 10, NL-6709 PJ, Wageningen, the Netherlands

autor

Keller J. S.

• Department of Dietetics, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Bujko J.

• Department of Dietetics, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Stankiewicz-Ciupa J.

• Department of Dietetics, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Koopmanschap R. E.

• Wageningen Institute of Animal Sciences (WIAS), Human and Animal Physiology Group, Wageningen University, Haarweg 10, NL-6709 PJ, Wageningen, the Netherlands

autor

Schreurs V. V. A. M.

• Wageningen Institute of Animal Sciences (WIAS), Human and Animal Physiology Group, Wageningen University, Haarweg 10, NL-6709 PJ, Wageningen, the Netherlands

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