Strubbe, Jan Harm

English

Many celluar processes require energy. Fuel for producing this energy is taken up as food and reaches the cells via the blood, after digestion and absorption in the intestines. The most important fuels are glucose, free fatty acids and amino acids. The absorbed fuel can be used directly but can also be stored in the reserve tissues (liver and adipose tissue) form wich the substances can be released when needed. ... Zie: Summar

Proceedings - University of Groningen

   University of GroningenInsulin, glucose and feeding behaviour in the ratStrubbe, Jan HarmIMPORTANT NOTE: You are advised to consult the publisher's version (publisher's PDF) if you wish to cite fromit. Please check the document version below.Document VersionPublisher's PDF, also known as Version of recordPublication date:1975Link to publication in University of Groningen/UMCG research databaseCitation for published version (APA):Strubbe, J. H. (1975). Insulin, glucose and feeding behaviour in the rat: A reappraisal of the glucostatictheory. s.n.CopyrightOther than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of theauthor(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons).The publication may also be distributed here under the terms of Article 25fa of the Dutch Copyright Act, indicated by the “Taverne” license.More information can be found on the University of Groningen website: https://www.rug.nl/library/open-access/self-archiving-pure/taverne-amendment.Take-down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediatelyand investigate your claim.Downloaded from the University of Groningen/UMCG research database (Pure): http://www.rug.nl/research/portal. For technical reasons thenumber of authors shown on this cover page is limited to 10 maximum.Download date: 11-10-2022SurnmaryManv  ce l l u l , , r  p r6s . sscs  r cqu i re  unc rq \ ' .  Fuc l  [ o r  p roduc ing  rh i scners-  is  taken up as iood and rcaches rhe cei ls  v ia the b1ood.  af terd i g c s r i r r r  , , r r d , r b s o r p t i c r n  i r r  t h e  i n t e s t i r r c s .  T l r e  m o s r  i r r ) p o r t i r n rfuels  are q lucose,  f ree fat ty  ac ids anci  arn ino ac ic ls .  The : rbsorbcdfucl  can be used d i rect lv  but  can : r lso bc stored in  t i re  rescrvet issucs ( l ivcr  ancl  adipose t issue)  f rour  rvh ich thc substr rnccs can berelcasecl  when needcd.Marnrnals such i rs  the subject  of  th is  resc,r rch,  the rat .  mainta lnthei r  body wcight  at  a fà i r iv  consranr  lcvel .  The ani rnal  com-pcnsates i ts  encrgy output  bv an equrr l  input  v ia food intakc.  Thisfact  g ives the i rnprcssion th: i t  food int r rke is  rcguiatcd.  The a im ofth is  rcsearch is  to  contr ibutc to the c l i r i f ic r r t ion of  the nrechanrsrnof  that  regul : r t ion.I t  is  c lear  that  the ar . r imal  uses sat ie ty  s ignals which in fornr  i tsccntra l  nervous system abor-r t  the fuei  content  of  the body.Accorc l inq to the in forrnat ion rcceivcd.  the ar . r imal  vn ' i l l  dcc idc toe: l t  or  to  s top feeding.  Scveral  sat ic ty  s iqr . ra ls  : i rc  known (ChapterVl t ) .  l t  !v2]s repeatecl ly  suggestcd that  s ign:r ls  about  b lood susar  arcimportant  in  th is  respect .  l t  rvas shorvn that  g lucosc avai iabi l i ty(see p.  14 )  is  corre lated wi th the lo ,e l  o f  ; ippet i te  in  man.  In th isway thc g lucostat ic  theorv rvas in t roduced.  rvh ich prcdic ts  that  i fg lucose avai labi l i tv  is  1ow. th is  rv i l l  be a s ignal  for  the animal  to  cat .Low glucose avai labi l i tv  c i l l l  occur  rvhen e i ther  the g lucose or  thcinsul in  content  of  the b ioocl  i i t ta ins a low value.  becausc for  manl 'ce l is  thc presence of  insul in  is  needed for  uptake and ut i l isat ion ofg lucose.  I f  g lucose av: i i lab i i i ty  is  decrcased by decleasins the b loodsugar level  by means of  insul in  in- jcct ions.  more food intake isper  torrncdglucosc rvsanrc rcsulq lucos ta t i c[ 1 ( ) 11  r c l l t l r luudcr  norr r1t )ves t iqa t ioF c c d i n ccosc  l evc l  cthe  sa r t r c  l e ,bu t  t hen  shrneal  n valuris  possib le rn iea l ,  and  t lThis  idea haqlucosc i r . r fussu l i n  l evc l  i snrcal  in terr ' : r land  i nsu l i n  aiour .  This  rc ,c i rcums tance rI t  i s  ve ry  l i keDocs h iq lbchaviour  ?induces  i n rn r rrepea ted  i n  r ;tcred in  rhcthe qeneral  crnuch h ighermentS I .  Ho\ \ ' (fore thcrc is  nl i tv  g ives a s i(Chap tc r  V ) .Nevc r thc l tt ions g lucostaI 'a O O V e j .  I  l 1 e  rr r . reasured.  Sinor producing th isia the b lood.  af lcrI most irnport;rr-rtds.  Thc absorbcclcd in  the reservesubs tances  can  bcthc rat .  mainta in'he ani rnal  com-food intake.  Thisated.  The a im off thc mecliar-risrnwhich in fornr  i tst  o f  the body.r l  wi l l  decide toknown (Chapterb lood sugar arc:ose avai labi l i ty)  ln  rnan.  In  th isprcdic ts  that  i frc  anin i : r l  to  cat .:  g lucosc or  thecausc for  manyd ut i l isat ion ofrs ing the b ioodÍood intake ispcr formed'  cornpct i t ivc i 'h ib i t io '  o f  in t racei lu lar  ut i r isat ion ofq lucose wi th an analog of  g lucose,  2 d. . . . ;_ ; ; i l .Jr . , ' * , " . ,  ,n .same rcsul t '  Thesc Íacts show that  uncÍcr  e- \ t rcn le c i rcumst : rnccs agiucostat ic  rcgulat ion of  loocl  in takc rnav be operat ing.  The ques-t ion remains,  r rowever.  wrret 'er  there is  a g lucostat iJ  reeular ionundcr  norm: i l  cor . rd i r ions.  This is  the ' r : r jor  qucst ion of  the presenrrnves t igat ions.Feedinq of  a carbol . rvcrrate r ich r 'ea l  c : iuses a r ise of  the eru-cose level  of  t ,c  brood which is  soon fo l lowecl  bv a dec.case rot 'e  sanre levc l  as bcfbre r 'e  rneal .  rh.  i , r * ' i , . , ; ; i  , ; ; ; " :ses roo,but  t 'e '  shows a gracruar  c lecrcasc arr : 'n ing just  before the nexrr 'ea i  .  va lue lower t ' .n  any other  value in  tÀ"  in t " . r r . , . "1 p" . iod.  I tis  possib le rhcrefore that  g i r - rcosc av. i rabi l i r ' is  lorv bJÍo. .  t t - , "r r r e : r l .  : r n d  r l r ; r t  t l r 'rhis icrea r,u, b."ï ;:::i';:ïï1"ï.:::l ïïï i:],ïff:l':iqlucose inf r - rs ior . rs  the.  b lood suqar level  "na ,n. r . ior .  " , r " ' rhe in-sul in  levc l  is  increasecr .  Ho*"u. i ,  no ef fcct  on t 'c  dr- r r . t ion of  thcn rea l  i n re rv . l  cou ld .be ,  obse rvcd .  l n  sp i t e  o f  t he  f ac t  t ha r  q lucosca'd insulin :rre rcl:rriveli, high, rhere ii ,r" ,1.i"; ;;;i.il_.;;;r.iour'  This result r 'rakcs i t  unrir ierv t 'at u'dcr nornrar acl l ibirr,rrnci rcunrst : rnccs lor 'v  g lucosc uuai labi l i t '  i 'duces the srar t  o f .a nreal .I t  is  ver t ,  l ike ly  that  urher  t : rcrors à] re more rmport : i11t .Docs ^ is l i  g lucose ar ' . r i rabi l i ty  t i rn ish.a stop s iqnal  for  fèecr inqbchav iou r?  I n fus ion  o f  e i u .o r .  i n ro  t he  po . r " i  u " i n  i n  aon ,indr , rces i r t r r t rcd iate cessat ion of  feecl ing.  Thcse e-xper intcnts \ \ ,ercrcpeatcd i '  rars iv i th  t r re d i f ference.  rh" t  th"  qr . , .or .  rvas: icr r ' rnrs_te rcc l  i n  r i r c  ge . r c ra r  c i r cu ra t i on  ( chap te r  V ) .  The  q lucose  l e ' e l  r nthe 'ge ' c r r r l  c i r cu la t i on ,  and  rhe re to . .  " l r o  i n  rhe  po r ta l  r . e i n .  * . . sr ' uc l i  ' i ghc r  t ha '  eve r  measu red  a f t e r  : r  r ' ea r  (po r ra l  measu re -r le  r l ts  Hr* 'c 'cr '  'o  ccss:r t ion of  thc me. l  * ,as o i ra. r .ad.  Thcrc-ÍL re  rhc rc  i s ,o  p ro . f  av : r i r ab le  t l i a t  i n  t l r e  ra r  r i i gh  q lL rcose  a r .a i l ab i -l i t r  g i r es  ' r  s i g r . l  t b r  s topp i ' g  rhe  rnca l  unde r  no rm; i l  co ' d i t r ons( C h a p g g f  \ r  .\ c r  c r r l r . . l c ss  i r  ' : r s  bce  n  repo r t cd  t ha t  unde r  e , \ t r eme  cond i_: ' , : : ' : ' . r , , ï , , 1 : , . , : ' .  g r . , r . c r ' i ng . , f .  i eed ine  beh : r v i ou r  can  occu r  , see' ru ( ) \ L  I r l r '  \ l L r r5 r l un  l s  ra i sed  whc re  t h i s  g lucose  a r .a i ] ab i l r r r .  r sr r r c ' r sL r r cc l .  S i ' ce  l cs io . s  i r . r  r r r e  vcn t ro rned ia l  À i . po th " l an rus  i t " ; '53A- tinducc : r  c leat '  desinhib i r ion of  fcedinq bel . rav ior- r r .  th is  ccntrc ,cal lcd sat ie tv  ccutre.  prcsr- r tn, rb lv  is  a l i r rk  i r r  the chai r t  o f  t t tccha-nisnis .  rvhrch pass s iqnals to thc ccrr t l^es responsib lc  for  feedingbchav iou r .  Thc  q iucosc  up take  o f  so tnc  cc l l s  o f  t h i s  ccn t r c  sec l l l sto bc depcnde r r t  on i t rsu l in ,  rvhere:rs  lcs ioning of  t l ' resc cc l ls  i t t -duces  hvpc rphaq ia .  I t  has  bccn  sugges tcd  tha t  t hcsc  ce l l s  a re  q luco -r ccep to rs .  To  chcck  th i s .  l oca l  i n j cc t i ons  o f  a  spcc i f i c  an t i bodvaqair . rs t  insul in  rvcrc adrr i in is tered in  thc VMH to b ind thc insr- r l innto lccules i r t  thr r t  p l : rcc.  Inc lccc l  fccc l inq was st inru l : r ted (Cl iapter 'v l ) .As  a  i r na l  conc lus ion  (C I i ap te r  V I l i  i t  i s  s t r r t ed  t ha t  unc le rno r r r . ' a l  c i r cums tanccs  the  beq inn inq  and  the  end  o f  i i  mea l  a rec lepcnden t  on  q lucos ta t i c  s i qna l s  a t  t r os t  t o  n t i no r  c \ t cn t .  l t  i spossib le that  the t i rne pat tern of  thc rne:r is  is  gcrvernccl  by 'act lva-t i on  o f  r ecep to rs  s i t ua ted  i n  t he  i t r t cs t i nes .  Feed ing  hab i t s  andintcract ion rv i th  other  bchaviour  ccr ta in lv  p l : i \ '  , ,n  i rnpror t i rn t  ro lci n  de te r rn in inq  whe thc r  a  mca l  w i l l  bc  s ta r t cd  o r  s topped  i n  t he  adl ib i tunr  condi t ion.  Horvcvcr .  af tcr  rhcc.r ret ic : i l  analys is  i t  is  con-c luded  tha t  s i gnu l s  l bou t  ca lo r i c  con ten t  o f  t hc  bodv  t t r us t  p l : r y  a r tessen t i a l  r o l e  i n  ca lo r i c  r cqu la t i on .  Espcc ia l l y  t he  c i Í i c t s  o f  achanqe in calor ic  cor l tent  of  the food : r rque for  th is .Af tcr  such a ch:rnqe qastro intcst inal  sat ie ty  s ignals canuot  g ivcrc l iab ic  cst inratcs horv t t - r i r t ry  ca lor íes arc i t rqcsted,  They nrustbe cal ibratcd anov.  In  th is  cal ibrat ion q lucose avai labi l i ty  s iqnalsrnav p lav u ro le.SamenvattiVc lc  ce l lu larrir.rq van dcvocclsel  dat,va ten  de  ce lvetzLl re l r  engebruikt ' ,vorveefsels  ( ic ,behoef te vr i jZooqdicrhaven  hunHct  d ier  zc-r rsecrd rvordttèit qccfi devan  d i r  ondturcchanisnrcAan t r cn r  ts iqnalcn d icl ic l iaarr r .  A lcer l t r i r lc  zc l ) r .o f  e r  n ree  t ci r . r  de l i rcrut r .geoppc rd  da ,z i ch r .  Ondc r(qc tne ten  : r l snret  hct  11ive.t ische thcor i rl aag  i s ,  d i t  ecglucosc bescl:)+

Insulin, glucose and feeding behaviour in the rat:A reappraisal of the glucostatic theory

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Insulin, glucose and feeding behaviour in the rat:A reappraisal of the glucostatic theory

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Proceedings - University of Groningen