Abstract
Dairy product intake and a person’s genetic background have been reported to be associated with the risk of type 2 diabetes (T2D). The objective of this study was to examine the interaction between dairy products and genes related to T2D on glucose-insulin homeostasis parameters. A validated food frequency questionnaire, fasting blood samples, and glucokinase (GCK) genotypes were analyzed in 210 healthy participants. An interaction between rs1799884 in GCK and dairy intake on the homeostasis model assessment of insulin resistance was identified. Secondly, human hepatocellular carcinoma cells (HepG2) were grown in a high-glucose medium and incubated with either 1-dairy proteins: whey, caseins, and a mixture of whey and casein; and 2-four amino acids (AA) or mixtures of AA. The expression of GCK-related genes insulin receptor substrate-1 (IRS-1) and fatty acid synthase (FASN) was increased with whey protein isolate or hydrolysate. Individually, leucine increased IRS-1 expression, whereas isoleucine and valine decreased FASN expression. A branched-chain AA mixture decreased IRS-1 and FASN expression. In conclusion, carriers of the A allele for rs1799884 in the GCK gene may benefit from a higher intake of dairy products to maintain optimal insulin sensitivity. Moreover, the results show that whey proteins affect the expression of genes related to glucose metabolism.
Highlights
The consumption of dairy products has been associated with a lower risk of type 2 diabetes (T2D) [1]
This study showed that the the homeostasis in individuals with specific single-nucleotide polymorphisms (SNPs) related to the risk of T2D
This study showed that rs1799884 interacts with product dairy consumption product consumption and is with interacts with dairy and is associated withassociated glucose-insulin glucose-insulin homeostasis parameters
Summary
The consumption of dairy products has been associated with a lower risk of type 2 diabetes (T2D) [1]. A recent review of intervention studies by Turner and colleagues [2] demonstrated conflicting results for the effect of dairy product intake on insulin sensitivity: four studies reported improved insulin sensitivity, one reported worsened values, and five reported no effect. Considerable inter-individual variability has been observed regarding the glucose-insulin response to dairy product consumption, suggesting that such variability may be driven by interactions with genetic factors. Genome-wide association studies have identified several genetic variations associated with glucose homeostasis (fasting plasma glucose and insulin levels), indirect measures of insulin resistance.
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