Horm Metab Res 2008; 40(12): 896-900
DOI: 10.1055/s-0028-1083784
Humans, Clinical

© Georg Thieme Verlag KG Stuttgart · New York

Leptin Decreases Postprandially in People with Type 2 Diabetes, an Effect Reduced by the Cooking Method

A. Stirban 1 , M. Negrean 1 , C. Götting 2 , B. Stratmann 1 , T. Gawlowski 1 , M. Mueller-Roesel 1 , K. Kleesiek 2 , T. Koschinsky 3 , D. Tschoepe 1
  • 1Diabetes Center, Heart and Diabetes Center NRW Bad Oeynhausen, Ruhr-University Bochum, Germany
  • 2Institute for Laboratory and Transfusion Medicine, Heart and Diabetes Center NRW Bad Oeynhausen, Ruhr-University Bochum, Germany
  • 3Professor Emeritus, Heinrich-Heine University Düsseldorf, Germany
Further Information

Publication History

received 17.12.2007

accepted 08.05.2008

Publication Date:
15 September 2008 (online)

Abstract

Leptin modulates satiety and increases in obesity and type 2 diabetes mellitus in parallel with leptin resistance. Postprandial leptin regulation has been previously postulated to depend on meal composition, but data are controversial. The hypothesis of our study was that in people with type 2 diabetes mellitus, a postprandial leptin regulation exists that can be regulated not only by meal composition but also by the cooking method. In 20 inpatients with type 2 diabetes (mean age: 55.9 years), the acute effects of 2 meals, a high-heat-processed meal HHPM or a low-heat-processed meal LHPM, on leptin levels were studied on 2 different days in a randomized, crossover design. Both test meals had similar ingredients and differed only in the cooking method used. Parameters were measured after an overnight fast and at 2, 4, and 6 h postprandially. The HHPM induced a marked decrease in leptin levels, from 8 717±2 079 pg/ml at baseline to 6 788±1 598 pg/ml at 2 h postprandially (−1 929 pg/ml, −22%*), an effect significantly reduced by the LHPM, where values were 8 563±1 900 pg/ml at baseline and 7 425±1 591 pg/ml at 2 h postprandially (−1 138 pg/ml, −13%*) (*p<0.05 vs. baseline, p<0.05 vs. HHPM). Parameters of oxidative stress and blood AGEs increased only following the HHPM, while postprandial glucose, triglycerides, and insulin excursions were similar between meals. Postprandial leptin decreases following a HHPM meal in people with T2DM, an effect reduced by the cooking method.

References

  • 1 Fantuzzi G. Adipose tissue, adipokines, and inflammation.  J Allergy Clin Immunol. 2005;  115 911-919
  • 2 Fantuzzi G, Faggioni R. Leptin in the regulation of immunity, inflammation, and hematopoiesis.  J Leukoc Biol. 2000;  68 437-446
  • 3 Poretsky L, Lesser M, Brillon D. Lack of postprandial leptin peaks in patients with type 2 diabetes mellitus.  Diabetes Obes Metab. 2001;  3 105-111
  • 4 Barr VA, Malide D, Zarnowski MJ, Taylor SI, Cushman SW. Insulin stimulates both leptin secretion and production by rat white adipose tissue.  Endocrinology. 1997;  138 4463-4472
  • 5 Saad MF, Khan A, Sharma A, Michael R, Riad-Gabriel MG, Boyadjian R, Jinagouda SD, Steil GM, Kamdar V. Physiological insulinemia acutely modulates plasma leptin.  Diabetes. 1998;  47 544-549
  • 6 Wellhoener P, Fruehwald-Schultes B, Kern W, Dantz D, Kerner W, Born J, Fehm HL, Peters A. Glucose metabolism rather than insulin is a main determinant of leptin secretion in humans.  J Clin Endocrinol Metab. 2000;  85 1267-1271
  • 7 Jequier E. Leptin signaling, adiposity, and energy balance.  Ann NY Acad Sci. 2002;  967 379-388
  • 8 Romon M, Lebel P, Velly C, Marecaux N, Fruchart JC, Dallongeville J. Leptin response to carbohydrate or fat meal and association with subsequent satiety and energy intake.  Am J Physiol. 1999;  277 E855-E861
  • 9 Joannic JL, Oppert JM, Lahlou N, Basdevant A, Auboiron S, Raison J, Bornet F, Guy-Grand B. Plasma leptin and hunger ratings in healthy humans.  Appetite. 1998;  30 129-138
  • 10 Wurm S, Neumeier M, Weigert J, Schaffler A, Buechler C. Plasma levels of leptin, omentin, collagenous repeat-containing sequence of 26-kDa protein (CORS-26) and adiponectin before and after oral glucose uptake in slim adults.  Cardiovasc Diabetol. 2007;  6 7
  • 11 Evans K, Clark ML, Frayn KN. Carbohydrate and fat have different effects on plasma leptin concentrations and adipose tissue leptin production.  Clin Sci (Lond). 2001;  100 493-498
  • 12 Iraklianou S, Melidonis A, Tournis S, Konstandelou E, Tsatsoulis A, Elissaf M, Sideris D. Postprandial leptin responses after an oral fat tolerance test: differences in type 2 diabetes.  Diabetes Care. 2001;  24 1299-1301
  • 13 Wu CJ, Yu ZR. Effects on blood glucose, insulin, lipid and proatherosclerotic parameters in stable type 2 diabetic subjects during an oral fat challenge.  Lipids Health Dis. 2004;  3 17
  • 14 Tan KC, Chow WS, Ai VH, Metz C, Bucala R, Lam KS. Advanced glycation end products and endothelial dysfunction in type 2 diabetes.  Diabetes Care. 2002;  25 1055-1059
  • 15 Schleicher ED, Wagner E, Nerlich AG. Increased accumulation of the glycoxidation product N(epsilon)-(carboxymethyl)lysine in human tissues in diabetes and aging.  J Clin Invest. 1997;  99 457-468
  • 16 Vlassara H, Uribarri J. Glycoxidation and diabetic complications: modern lessons and a warning?.  Rev Endocr Metab Disord. 2004;  5 181-188
  • 17 Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, Vlassara H. Advanced glycoxidation end products in commonly consumed foods.  J Am Diet Assoc. 2004;  104 1287-1291
  • 18 Forster A, Kuhne Y, Henle T. Studies on absorption and elimination of dietary maillard reaction products.  Ann NY Acad Sci. 2005;  1043 474-481
  • 19 Foerster A, Henle T. Glycation in food and metabolic transit of dietary AGEs (advanced glycation end-products): studies on the urinary excretion of pyrraline.  Biochem Soc Trans. 2003;  31 1383-1385
  • 20 Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H. Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy.  Proc Natl Acad Sci USA. 1997;  94 6474-6479
  • 21 Bierhaus A, Humpert PM, Morcos M, Wendt T, Chavakis T, Arnold B, Stern DM, Nawroth PP. Understanding RAGE, the receptor for advanced glycation end products.  J Mol Med. 2005;  83 876-886
  • 22 Kuniyasu A, Ohgami N, Hayashi S, Miyazaki A, Horiuchi S, Nakayama H. CD36-mediated endocytic uptake of advanced glycation end products (AGE) in mouse 3T3-L1 and human subcutaneous adipocytes.  FEBS Lett. 2003;  537 85-90
  • 23 Uchida Y, Ohba K, Yoshioka T, Irie K, Muraki T, Maru Y. Cellular carbonyl stress enhances the expression of plasminogen activator inhibitor-1 in rat white adipocytes via reactive oxygen species-dependent pathway.  J Biol Chem. 2004;  279 4075-4083
  • 24 Unno Y, Sakai M, Sakamoto Y, Kuniyasu A, Nakayama H, Nagai R, Horiuchi S. Advanced glycation end products-modified proteins and oxidized LDL mediate down-regulation of leptin in mouse adipocytes via CD36.  Biochem Biophys Res Comm. 2004;  325 151-156
  • 25 Stirban A, Negrean M, Stratmann B, Gawlowski T, Horstmann T, Gotting C, Kleesiek K, Mueller-Roesel M, Koschinsky T, Uribarri J, Vlassara H, Tschoepe D. Benfotiamine prevents macro- and microvascular endothelial dysfunction and oxidative stress following a meal rich in advanced glycation end products in individuals with type 2 diabetes.  Diabetes Care. 2006;  29 2064-2071
  • 26 Beisswenger PJ, Howell SK, O'Dell RM, Wood ME, Touchette AD, Szwergold BS. Alpha-dicarbonyls increase in the postprandial period and reflect the degree of hyperglycemia.  Diabetes Care. 2001;  24 726-732
  • 27 Negrean M, Stirban A, Stratmann B, Gawlowski T, Horstmann T, Gotting C, Kleesiek K, Mueller-Roesel M, Koschinsky T, Uribarri J, Vlassara H, Tschoepe D. Effects of low- and high-advanced glycation endproduct meals on macro- and microvascular endothelial function and oxidative stress in patients with type 2 diabetes mellitus.  Am J Clin Nutr. 2007;  85 1236-1243
  • 28 Stirban A, Negrean M, Stratmann B, Gotting C, Salomon J, Kleesiek K, Tschoepe D. Adiponectin decreases postprandially following a heat-processed meal in individuals with type 2 diabetes: an effect prevented by benfotiamine and cooking method.  Diabetes Care. 2007;  30 2514-2516
  • 29 Stirban A, Negrean M, Götting C, Uribarri J, Gawlowski T, Stratmann B, Kleesiek K, Koschinsky T, Vlassara H, Tschoepe D. Dietary advanced glycation end products and oxidative stress: in vivo effects on endothelial function and adipokines.  Ann NY Acad Sci. 2008;  , [in press]
  • 30 Oya T, Hattori N, Mizuno Y, Miyata S, Maeda S, Osawa T, Uchida K. Methylglyoxal modification of protein. Chemical and immunochemical characterization of methylglyoxal-arginine adducts.  J Biol Chem. 1999;  26 18492-18502
  • 31 Zorrilla EP, Inoue K, Valdez GR, Tabarin A, Koob GF. Leptin and post-prandial satiety: acute central leptin more potently reduces meal frequency than meal size in the rat.  Psychopharmacology (Berl). 2005;  177 324-335
  • 32 Klopotek Y, Otto K, Bohm V. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.  J Agric Food Chem. 2005;  53 5640-5646
  • 33 Elvevoll EO, Osterud B. Impact of processing on nutritional quality of marine food items.  Forum Nutr. 2003;  56 337-340

Correspondence

A. Stirban

Heart and Diabetes Center NRW

Georgstraße 11

32545 Bad Oeynhausen

Germany

Phone: +49/5731/97 22 91

Fax: +49/5731/97 21 22

Email: astirban@hdz-nrw.de