Circulating omentin concentration increases after weight loss.
Circulating omentin concentration increases after weight loss.
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DOI:
10.1186/1743-7075-7-27
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发表时间:
2010-04-09
影响因子:
4.5
通讯作者:
Fernández-Real JM
中科院分区:
文献类型:
--
作者:
Moreno-Navarrete JM;Catalán V;Ortega F;Gómez-Ambrosi J;Ricart W;Frühbeck G;Fernández-Real JM
Omentin-1 is a novel adipokine expressed in visceral adipose tissue and negatively associated with insulin resistance and obesity. We aimed to study the effects of weight loss-induced improved insulin sensitivity on circulating omentin concentrations. Circulating omentin-1 (ELISA) concentration in association with metabolic variables was measured in 35 obese subjects (18 men, 17 women) before and after hypocaloric weight loss. Baseline circulating omentin-1 concentrations correlated negatively with BMI (r = -0.58, p < 0.001), body weight (r = -0.35, p = 0.045), fat mass (r = -0.67, p < 0.001), circulating leptin (r = -0.7, p < 0.001) and fasting insulin (r = -0.37, p = 0.03). Circulating omentin-1 concentration increased significantly after weight loss (from 44.9 ± 9.02 to 53.41 ± 8.8 ng/ml, p < 0.001). This increase in circulating omentin after weight loss was associated with improved insulin sensitivity (negatively associated with HOMA value and fasting insulin, r = -0.42, p = 0.02 and r = -0.45, p = 0.01, respectively) and decreased BMI (r = -0.54, p = 0.001). As previously described with adiponectin, circulating omentin-1 concentrations increase after weight loss-induced improvement of insulin sensitivity.
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影响因子:
7.7
作者:
Fernández-Real JM;Moreno JM;Ricart W
通讯作者:
Ricart W
DOI:
10.1016/j.numecd.2008.12.008
发表时间:
2009-11-01
影响因子:
3.9
作者:
Heinonen, M. V.;Laaksonen, D. E.;Herzig, K. H.
通讯作者:
Herzig, K. H.
DOI:
10.1016/j.bbaexp.2005.11.005
发表时间:
2005-12-30
期刊:
BIOCHIMICA ET BIOPHYSICA ACTA-GENE STRUCTURE AND EXPRESSION
影响因子:
--
作者:
Schäffler, A;Neumeier, A;Büchler, C
通讯作者:
Büchler, C
DOI:
10.1152/ajpendo.00572.2004
发表时间:
2006-06-01
影响因子:
5.1
作者:
Yang, Rong-Ze;Lee, Mi-Jeong;Gong, Da-Wei
通讯作者:
Gong, Da-Wei
影响因子:
4.9
作者:
Fain, J. N.;Sacks, H. S.;Madan, A. K.
通讯作者:
Madan, A. K.