Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork

Samir Samman*, Ben Crossett, Miles Somers, Kirstine J. Bell, Nicole T. Lai, David R. Sullivan, Peter Petocz

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    2 Citations (Scopus)
    9 Downloads (Pure)

    Abstract

    Amino acid (AA) status is determined by factors including nutrition, metabolic rate, and interactions between the metabolism of AA, carbohydrates, and lipids. Analysis of the plasma AA profile, together with markers of glucose and lipid metabolism, will shed light on metabolic regulation. The objectives of this study were to investigate the acute responses to the consumption of meals containing either pork (PM) or chicken (CM), and to identify relationships between plasma AA and markers of glycemic and lipemic control. A secondary aim was to explore AA predictors of plasma zinc concentrations. Ten healthy adults participated in a postprandial study on two separate occasions. In a randomized cross-over design, participants consumed PM or CM. The concentrations of 21 AA, glucose, insulin, triglycerides, nonesterified fatty acids, and zinc were determined over 5 hours postprandially. The meal composition did not influence glucose, insulin, triglyceride, nonesterified fatty acid, or zinc concentrations. Plasma histidine was higher following the consumption of PM (P=0.014), with consistently higher changes observed after 60 minutes (P,0.001). Greater percentage increases were noted at limited time points for valine and leucine + isoleucine in those who consumed CM compared to PM. In linear regression, some AAs emerged as predictors of the metabolic responses, irrespective of the meal that was consumed. The present study demonstrates that a single meal of PM or CM produces a differential profile of AA in the postprandial state. The sustained increase in histidine following the consumption of a PM is consistent with the reported effects of lean pork on cardiometabolic risk factors.

    Original languageEnglish
    Pages (from-to)203-210
    Number of pages8
    JournalDiabetes, Metabolic Syndrome and Obesity: Targets and Therapy
    Volume7
    DOIs
    Publication statusPublished - 19 Jun 2014

    Bibliographical note

    Copyright the Author(s) 2014. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.

    Keywords

    • Amino acid
    • Glucose
    • Insulin
    • Nonesterified fatty acids
    • Triglycerides
    • Zinc

    Fingerprint Dive into the research topics of 'Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork'. Together they form a unique fingerprint.

    Cite this