AJCN Cancer Health Disparities Conference
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Tessari, P.
Right arrow Articles by Iori, E.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Tessari, P.
Right arrow Articles by Iori, E.
Agricola
Right arrow Articles by Tessari, P.
Right arrow Articles by Iori, E.
American Journal of Clinical Nutrition, Vol. 75, No. 5, 856-866, May 2002
© 2002 American Society for Clinical Nutrition

Original Research Communication

Effects of wine intake on postprandial plasma amino acid and protein kinetics in type 1 diabetes1,2,3

Paolo Tessari, Daniela Bruttomesso, Alessandro Pianta, Monica Vettore, Michela Zanetti, Edward Kiwanuka and Elisabetta Iori

1 From the Department of Clinical and Experimental Medicine, University of Padova, Padova, Italy.

Background: Alcohol may impair protein turnover and insulin sensitivity in vivo.

Objective: The acute effects of moderate wine intake on amino acid kinetics and on the fractional synthetic rate (FSR) of albumin and fibrinogen in patients with type 1 diabetes were studied.

Design: Six patients with type 1 diabetes ingested an elementary mixed meal (46 kJ/kg) over 4 h, first without and 3 mo later with {approx}300 mL red wine. Postprandial glucose concentrations were maintained at <10 mmol/L.

Results: Postprandially, the FSR of fibrinogen was {approx}30% greater (21.5 ± 6.6% compared with 14.1 ± 3.6% of pool/d; P < 0.01) and glucagon concentrations were {approx}40% greater (103 ± 20 compared with 61 ± 13 ng/L; P < 0.015) with wine than without wine. However, the FSR of albumin and the rates of appearance of total and endogenous phenylalanine and leucine were not significantly different between treatments. First-pass splanchnic uptake (in µmol•kg-1•min-1) of dietary phenylalanine (0.22 ± 0.02 compared with 0.19 ± 0.02) and leucine (0.25 ± 0.04 compared with 0.14 ± 0.02) were greater with wine (P < 0.05), whereas dietary phenylalanine oxidation was lower with wine, by {approx}25% (0.10 ± 0.02 compared with 0.14 ± 0.01 µmol•kg-1•min-1; P < 0.05). Selected amino acid concentrations were significantly lower but glutamate concentrations were significantly higher with wine.

Conclusions: In insulin-infused patients with type 1 diabetes, moderate wine intake with a meal resulted in 1) a higher fibrinogen FSR, glucagon concentration, and first-pass splanchnic uptake of leucine and phenylalanine; 2) lower dietary phenylalanine oxidation; 3) selective changes in plasma amino acid concentrations; 4) and no impairment in endogenous proteolysis and albumin synthesis.

Key Words: Alcohol • protein kinetics • phenylalanine oxidation • amino acid concentrations • redox state • type 1 diabetes • wine






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2002 by The American Society for Nutrition