Effects of Meals High in Carbohydrate, Protein, and Fat on Ghrelin and Peptide YY Secretion in Prepubertal Children

Lomenick, Jefferson P.; Melguizo, Maria S.; Mitchell, Sabrina L.; Summar, Marshall; Anderson, James W.

doi:10.1210/jc.2009-0949

Cited by 57 publications

(60 citation statements)

References 47 publications

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“…The small sample size may have contributed to the apparent lack of response. It is of note that negligible postprandial PYY responses to a mixed meal were also reported in other studies (Chan et al, 2006;Lomenick et al, 2009).…”

Section: Discussionsupporting

confidence: 48%

Ghrelin and PYY3−36 in gastrectomized and vagotomized patients: relations with appetite, energy intake and resting energy expenditure

et al. 2010

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Background/Objectives: Reduced food intake, appetite loss and alteration of ghrelin and PYY 3À36 secretion have been suggested to have a function in the loss of body weight commonly observed after gastrectomy. The objective of this study was to investigate the circulating concentrations of ghrelin and PYY 3À36 and their relationships with food intake, appetite and resting energy expenditure (REE) after gastrectomy plus vagotomy. Subjects/Methods: Seven patients with total gastrectomy (TG), 14 with partial gastrectomy (PG) and 10 healthy controls were studied. Habitual food intake and REE was assessed; fasting and postprandial plasma total ghrelin, PYY 3À36 concentrations and appetite ratings were determined after ingestion of a liquid test meal. Results: Differently from PG and controls, fasting ghrelin correlated with REE, and a higher energy intake was observed in the TG group. Fasting plasma ghrelin concentrations were lower in TG compared with controls, and no ghrelin response to the meal was observed in either PG or TG. Fasting plasma PYY 3À36 concentrations were not different among the groups. There was an early and exaggerated postprandial rise in PYY 3À36 levels in both PG and TG groups, but not in controls. No effect of ghrelin or PYY 3À36 concentrations was observed on hunger, prospective consumption or fullness ratings. Conclusions: Total ghrelin and PYY 3À36 do not seem to be involved with appetite or energy intake regulation after gastrectomy plus vagotomy. Ghrelin secreted by sources other than stomach is likely to have a function in the long-term regulation of body weight after TG.

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Section: Discussionsupporting

confidence: 48%

Ghrelin and PYY3−36 in gastrectomized and vagotomized patients: relations with appetite, energy intake and resting energy expenditure

et al. 2010

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“…Ghrelindeficient mice exhibit decreased novel object recognition, a type of memory test dependent on hippocampal function (6), suggesting that endogenous ghrelin has a physiological role in improving learning and memory. Additionally, high-fat and highglucose diets, which inhibit ghrelin secretion (18,19), impair hippocampus-dependent synaptic plasticity and spatial memory (20,21). On the other hand, caloric restriction, which results in an increase in the circulating levels of ghrelin (22), decreases aging-related deficiencies in cognitive processes (23) while increasing learning consolidation and facilitating synaptic plasticity (24).…”

mentioning

confidence: 99%

Ghrelin triggers the synaptic incorporation of AMPA receptors in the hippocampus

Ribeiro

Catarino

Santos

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

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Ghrelin is a peptide mainly produced by the stomach and released into circulation, affecting energy balance and growth hormone release. These effects are guided largely by the expression of the ghrelin receptor growth hormone secretagogue type 1a (GHS-R1a) in the hypothalamus and pituitary. However, GHS-R1a is expressed in other brain regions, including the hippocampus, where its activation enhances memory retention. Herein we explore the molecular mechanism underlying the action of ghrelin on hippocampal-dependent memory. Our data show that GHS-R1a is localized in the vicinity of hippocampal excitatory synapses, and that its activation increases delivery of α-amino-3-hydroxy-5-methyl-4-isoxazole propionic-type receptors (AMPARs) to synapses, producing functional modifications at excitatory synapses. Moreover, GHS-R1a activation enhances two different paradigms of long-term potentiation in the hippocampus, activates the phosphatidylinositol 3-kinase, and increases GluA1 AMPAR subunit and stargazin phosphorylation. We propose that GHS-R1a activation in the hippocampus enhances excitatory synaptic transmission and synaptic plasticity by regulating AMPAR trafficking. Our study provides insights into mechanisms that may mediate the cognitionenhancing effect of ghrelin, and suggests a possible link between the regulation of energy metabolism and learning.T he appetite-stimulating peptide ghrelin is a 28-aa peptide predominantly produced by X/A-like cells in the oxyntic glands of the stomach as well as in the intestine (1), and secreted into the blood stream. This peptide promotes pituitary growth hormone secretion, through activation of the growth hormone secretagogue type 1a receptor (GHS-R1a) or ghrelin receptor (2). Additionally, ghrelin is involved in the regulation of energy balance by increasing food intake and reducing fat utilization (3). Plasma ghrelin levels rise before meals and decrease thereafter (4), a pattern which is consistent with the implication of ghrelin in preprandial hunger and meal initiation. Ghrelin is secreted into the circulation and crosses the blood-brain barrier (5, 6), but there is also evidence for ghrelin synthesis locally in the brain (2,7,8). The GHS-R1a receptor mRNA was initially found in the hypothalamus and in the pituitary gland (9), and later detected in the hippocampus (10). GHS-R1a is a G protein-coupled seventransmembrane domain receptor (3), which can signal through guanine nucleotide-binding protein (G protein) subunit alpha 11 (Gq class) to activate phosphatidylinositol-specific phospholipase C, generating 1,4,5-triphosphate (IP 3 ) responsible for Ca 2+ intracellular release from endoplasmic reticulum, and diacylglicerol, which in turn activates protein kinase C (PKC) (11). Ghrelin receptor activation is also coupled to the phosphatidylinositol 3 (PI3)-kinase signaling cascade in different cellular systems through a pertussis toxin-sensitive G protein (G i/o α) (11), and to protein kinase A (PKA) in isolated hypothalamic neurons, modulating N-type Ca 2+ channels (12).T...

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“…As an example, Rolls et al (1994) showed that the satiating efficiency of fat was lower in overweight subjects and in restrained normal-weight subjects than in unrestrained normalweight men. Lomenick et al (2009) reported that overweight children experienced lower satiety and stronger feelings of hunger compared with normal-weight children after consumption of a standard breakfast meal that was high in sugar. However, both groups of children had a similar appetite response to breakfasts high in protein and fat.…”

Section: Measuring Hunger and Satietymentioning

confidence: 99%

“…In order to measure subsequent food intake, an ad libitum meal is often included in the study design, served at 30 min before (preload design) or several hours after the test meal. On an iso-caloric basis, high-protein meals and diets result in stronger suppression of hunger and/or lower energy intake at the following meal, than meals high in carbohydrate or fat (Lomenick et al, 2009;Marmonier et al, 2000;Latner & Schwartz, 1999;Porrini et al, 1997;Johnstone et al, 1996;Stubbs et al, 1996;Barkeling et al, 1990). Regarding the relative satiating efficiency of carbohydrate and fat, carbohydrate seems to be more effective, whereas fat exerts a weak satiating effect relative to its energy content (Green et al, 2000;Holt et al, 1999;Johnstone et al, 1996;Green et al, 1994;Blundell et al, 1993).…”

Section: Macronutrientsmentioning

confidence: 99%

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Satiating Effects of Rye Foods

Isaksson

2014

Rye and Health

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The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. There are currently public health threats related to overweight and obesity, conditions that result from energy intake exceeding energy output. Excessive energy intake can be avoided by diets based on foods that prolong the feeling of fullness per calorie.This work aimed to study the effects of rye foods on subjective appetite. Ratings of satiety, hunger and desire to eat were recorded during 8 h after intake of wellcharacterised rye foods, compared with iso-caloric refined wheat bread, served as parts of breakfast meals in cross-over design studies. The effect of rye processing (sifting and milling) on perceived appetite was investigated by comparing rye kernels and whole-grain rye flour in breads and porridges. The effect of regular consumption of whole-grain rye porridge compared with refined wheat bread was investigated during three weeks, along with self-reported food intake and oro-caecal transit-time. Apparent small intestine absorption of macronutrients in response to diets supplemented with high-fibre rye or with low fibre wheat bread was studied in an ileostomy model.All rye products (whole-grain porridges made from flour, flakes or kernels and breads including whole-grain flour, kernels or milling fractions) improved satiety and decreased hunger for up to 8 h after intake, in contrast to refined wheat bread. Rye bran as bread ingredient resulted in improved satiety compared with other rye fractions. The effect of milling was demonstrated as rye kernel intake resulted in higher satiety ratings appearing 4 h after intake and remained at a higher level during the following 4 h, compared with bread with the same material milled to flour. At regular consumption of whole-grain rye porridge for three weeks, the post-meal satiety was constant and remained at a higher level compared with refined wheat bread. Replacement of lowfibre wheat bread with high-fibre rye bread in a standardised diet resulted in higher amounts of all macronutrients being excreted from the terminal ileum in ileostomy subjects, showing lowered small intestine absorption of the high-fibre diet. A range of rye products was shown to improve satiety up to 8 h after intake and inclusion of rye foods into a healthy diet may thereby potentially prevent body weight gain.

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Effects of Meals High in Carbohydrate, Protein, and Fat on Ghrelin and Peptide YY Secretion in Prepubertal Children

Abstract: The patterns of secretion of ghrelin and PYY in our study of prepubertal children suggest that they may play a role in the effectiveness of high-protein/low-carbohydrate diets in promoting weight loss.

Cited by 57 publications

References 47 publications

Ghrelin and PYY3−36 in gastrectomized and vagotomized patients: relations with appetite, energy intake and resting energy expenditure

Ghrelin and PYY3−36 in gastrectomized and vagotomized patients: relations with appetite, energy intake and resting energy expenditure

Ghrelin triggers the synaptic incorporation of AMPA receptors in the hippocampus

Satiating Effects of Rye Foods

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