两种方法检测健康人餐后GLP-1分泌情况的比较

Glp-1 secretion during OGTT and breakfast test in healthy subjects

关键词:  葡萄糖耐量试验  馒头餐试验  胰升糖素样肽-1

Key words:  mixed meal challenge  Glucagon-like peptide-1

摘要:

[目的]比较口服葡萄糖耐量试验（OGTT)和馒头餐两种检查方法对正常人餐后胰升糖素样肽-1(Glucagon-like peptide-1，GLP-1)分泌的影响。[方法]选取10名健康志愿者，分别进行OGTT和馒头试验餐检查,观察血糖、胰岛素、GLP-1的变化。[结果]（1）两种试验后血糖水平未见明显差异（P>0.05）。（2）OGTT试验30 min时胰岛素达峰，100 g馒头餐试验时胰岛素60 min达峰；100 g馒头餐试验时胰岛素曲线下面积大于OGTT试验时胰岛素曲线下面积(P<0.05)。（3）馒头餐试验中60 min后的餐后GLP-1升高幅度和曲线下面积大于OGTT试验中相应数值(P均<0.05)。[结论]馒头餐试验比OGTT试验更真实地反应了生理性餐后GLP-1水平。

Abstract:

[Objective] To investigate GLP-1 secretion during the standard breakfast test and OGTT in healthy subjects. [Methods] Ten healthy subjects were studied. A standard breakfast (steamed bread of 100g flour) and 75 g glucose were ingested respectively over 15 min. Venous blood was taken at 0 min before and 30, 60, 120 and 180 min afterward. Plasma insulin and GLP-1 (7-36) amide concentrations were measured. [Results]（1）The glucose levels were similar after ingestion mixed meal or isolated glucose in healthy subjects（P>0.05）. (2) The peak of insulin reached was at 30 min after the OGTT and the peak of insulin reached was at 60 min after the standard breakfast test. The AUC of the insulin in the standard breakfast test was higher than that in the OGTT（P<0.05）. (3) After ingesting steamed bread of 100 g flour, the plasma insulin at 60 min and the AUC of GLP-1 amide levels were higher than that after ingesting 75 g glucose in healthy subjects （P<0.05）. [Conclusion] The standard breakfast test is superior to OGTT, according to physiological GLP-1 response.