Next Article in Journal
Personalized Computational Models as Biomarkers
Next Article in Special Issue
Polymorphisms in FFAR4 (GPR120) Gene Modulate Insulin Levels and Sensitivity after Fish Oil Supplementation
Previous Article in Journal
Empowering Mayo Clinic Individualized Medicine with Genomic Data Warehousing
Article Menu

Export Article

Open AccessArticle
J. Pers. Med. 2017, 7(3), 8; https://doi.org/10.3390/jpm7030008

Dairy Product Consumption Interacts with Glucokinase (GCK) Gene Polymorphisms Associated with Insulin Resistance

1
Endocrinology and Nephrology, CHU de Québec Research Center and the Department of Kinesiology, Faculty of Medicine, Laval University, Québec, Canada
2
Institute of Nutrition and Functional Foods (INAF), and the School of Nutrition, Faculty of Agriculture, Laval University, Québec, Canada
3
Laboratory of Molecular Pharmacology, CHU de Québec Research Centre and the Faculty of Pharmacy, Laval University, Québec, Canada
M.S.D.S. and D.C. contributed equally to this work
*
Author to whom correspondence should be addressed.
Academic Editors: Ahmed El-Sohemy and José M. Ordovás
Received: 18 May 2017 / Revised: 31 July 2017 / Accepted: 21 August 2017 / Published: 30 August 2017
(This article belongs to the Special Issue Nutrigenomics)
Full-Text   |   PDF [960 KB, uploaded 31 August 2017]   |  

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. View Full-Text
Keywords: dairy; glucose; insulin sensitivity; nutrigenomics; type 2 diabetes dairy; glucose; insulin sensitivity; nutrigenomics; type 2 diabetes
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Da Silva, M.S.; Chartrand, D.; Vohl, M.-C.; Barbier, O.; Rudkowska, I. Dairy Product Consumption Interacts with Glucokinase (GCK) Gene Polymorphisms Associated with Insulin Resistance. J. Pers. Med. 2017, 7, 8.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
J. Pers. Med. EISSN 2075-4426 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top