Non-Nutritive Sweetened Beverages Impair Therapeutic Benefits of Metformin in Prediabetic Diet-Induced Obese Mice.
Non-Nutritive Sweetened Beverages Impair Therapeutic Benefits of Metformin in Prediabetic Diet-Induced Obese Mice.
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DOI:
10.3390/nu15112472
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发表时间:
2023-05-25
期刊:
影响因子:
5.9
通讯作者:
de Lartigue G
中科院分区:
文献类型:
--
作者:
Singh A;Rourk K;Bernier A;de Lartigue G
Metformin, a frontline therapy for type 2 diabetes and related metabolic diseases, results in variable outcomes. This study aimed to investigate whether sweetened beverages (caloric or non-caloric) affect the therapeutic benefits of metformin on glucose, food intake, and weight loss in diet-induced obesity. Mice were given a high-fat diet and sweetened water for 8 weeks to induce obesity and glucose intolerance. Then, mice were randomized to receive metformin in either water, high-fructose corn syrup (HFCS), or the non-nutritive sweetener saccharin for 6 weeks. After 6 weeks of metformin treatment, all groups had improved glucose tolerance compared to pretreatment. However, saccharin resulted in worse glucose tolerance and weight gain outcomes than the water or HFCS groups and correlated with lower plasma growth differentiation factor 15 levels. In conclusion, reducing non-nutritive sweetener consumption during metformin therapy is recommended to avoid impairing the therapeutic effects of metformin on body weight and glucose homeostasis.
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影响因子:
82.9
作者:
Emmerson, Paul J.;Wang, Feng;Wu, Xinle
通讯作者:
Wu, Xinle
DOI:
10.1136/bmj.h3576
发表时间:
2015-07-21
期刊:
BMJ (Clinical research ed.)
影响因子:
--
作者:
Imamura F;O'Connor L;Ye Z;Mursu J;Hayashino Y;Bhupathiraju SN;Forouhi NG
通讯作者:
Forouhi NG
影响因子:
64.5
作者:
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通讯作者:
Elinav, Eran
影响因子:
105.7
作者:
Debras, Charlotte;Chazelas, Eloi;Sellem, Laury;Porcher, Raphael;Druesne-Pecollo, Nathalie;Esseddik, Younes;de Edelenyi, Fabien Szabo;Agaesse, Cedric;De Sa, Alexandre;Lutchia, Rebecca;Fezeu, Leopold K.;Julia, Chantal;Kesse-Guyot, Emmanuelle;Alles, Benjamin;Galan, Pilar;Hercberg, Serge;Deschasaux-Tanguy, Melanie;Huybrechts, Inge;Srour, Bernard;Touvier, Mathilde
通讯作者:
Touvier, Mathilde
影响因子:
7.7
作者:
Kim, YW;Kim, JY;Moon, KH
通讯作者:
Moon, KH