Add time:07/24/2019         Source:sciencedirect.com

The purpose of the present investigation was to compare and evaluate the plasma insulin change, the thermogenic response and the substrate utilization in response to a small(125g) and a large(250g) beef steak and cod fillet. Plasma glucose(mmol/L) which was 4,49 ± 0,2 for the small and 4,34 ± 0,2 for the large meal during the fasting state, remained unchanged for the duration of the postprandial period. Plasma insulin levels have shown various significant differences. The postprandial increase in plasma insulin was higher with the large than with the small meal independently of the type of meal and it was smaller with both sizes of meal at 180 than at 90 min. At 180 min the plasma insulin increase was significantly greater with the 125g beef steak meal than with the cod fillet. At both 90 and 180 min the increase of the average 9 essential amino acids with the small beef steak was larger than with the small cod fillet. Taken individually, the levels of leucine, valine and alanine were greater at 180 min for the 125g beef steak meal than for the cod fillet. With the 250g meals, no significant difference in the increase of amino acids were detected at 90 and 180 min between the two types of meals. Thermogenic measurements have shown a higher increase in oxygen consumption with the large meal than with the small one. The increase was also higher with the 125g meal at 180 min with the beef than with the fish meal. The substrate utilization results indicated a higher glucose oxidation with the small beef steak meal than with the cod fillet. It was also found that the lipid oxidation was always significantly higher than that of the carbohydrates with both the small and the large beef and fish meals. In all, the results show that the hormonal and metabolic responses following the small beef meal were significantly greater than those of the small fish meal and that the increase of plasma amino acids following a protein meal is an important factor for gluconeogenesis.

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