Articles producció científica> Medicina i Cirurgia

Glucagon shows higher sensitivity than insulin to grapeseed proanthocyanidin extract (GSPE) treatment in cafeteria-fed rats

  • Identification data

    Identifier: imarina:9182413
  • Authors:

    Grau-Bové C
    Ginés I
    Beltrán-Debón R
    Terra X
    Blay M
    Pinent M
    Ardévol A
  • Others:

    Author, as appears in the article.: Grau-Bové C; Ginés I; Beltrán-Debón R; Terra X; Blay M; Pinent M; Ardévol A
    Department: Bioquímica i Biotecnologia Medicina i Cirurgia
    URV's Author/s: Ardévol Grau, Anna / Beltrán Debón, Raúl Alejandro / Blay Olivé, Maria Teresa / GINÉS MIR, IRIS / Grau Bové, Maria Carmen / Pinent Armengol, Montserrat / Terra Barbadora, Ximena
    Keywords: Procyanidin Insulin/glucagon Insulin Glucagon Glp1 Glp-1 receptor Cafeteria diet
    Abstract: The endocrine pancreas plays a key role in metabolism. Procyanidins (GSPE) targets β-cells and glucagon-like peptide-1 (GLP-1)-producing cells; however, there is no information on the effects of GSPE on glucagon. We performed GSPE preventive treatments administered to Wistar rats before or at the same time as they were fed a cafeteria diet during 12 or 17 weeks. We then measured the pancreatic function and GLP-1 production. We found that glucagonemia remains modified by GSPE pre-treatment several weeks after the treatment has finished. The animals showed a higher GLP-1 response to glucose stimulation, together with a trend towards a higher GLP-1 receptor expression in the pancreas. When the GSPE treatment was administered every second week, the endocrine pancreas behaved differently. We show here that glucagon is a more sensitive parameter than insulin to GSPE treatments, with a secretion that is highly linked to GLP-1 ileal functionality and dependent on the type of treatment.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: raul.beltran@urv.cat montserrat.pinent@urv.cat mteresa.blay@urv.cat ximena.terra@urv.cat anna.ardevol@urv.cat mariacarme.grau@estudiants.urv.cat mariacarme.grau@estudiants.urv.cat
    Author identifier: 0000-0001-9691-1906 0000-0003-3550-5378 0000-0002-6256-9847 0000-0003-1043-5844 0000-0003-0156-7538
    Record's date: 2024-06-22
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2072-6643/13/4/1084
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Nutrients. 13 (4):
    APA: Grau-Bové C; Ginés I; Beltrán-Debón R; Terra X; Blay M; Pinent M; Ardévol A (2021). Glucagon shows higher sensitivity than insulin to grapeseed proanthocyanidin extract (GSPE) treatment in cafeteria-fed rats. Nutrients, 13(4), -. DOI: 10.3390/nu13041084
    Article's DOI: 10.3390/nu13041084
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Nutrition & Dietetics,Nutrition and Dietetics
    Procyanidin
    Insulin/glucagon
    Insulin
    Glucagon
    Glp1
    Glp-1 receptor
    Cafeteria diet
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Planejamento urbano e regional / demografia
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Food science
    Farmacia
    Engenharias iv
    Engenharias ii
    Enfermagem
    Educação física
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
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