Anesthetic-induced transient hyperglycemia and insulin resistance do not depend on the sympathoadrenal axis.

AIM: Glucose homeostasis is maintained under strict physiological control in which the central nervous system is very important. Ketamine/xylazine mixture induces hyperglycemia, although the mechanism involved is unknown. We aimed to study the role of sympathoadrenal axis on glycemia and insulinemia in adult rats. METHODS: NInety-day-old male Wistar rats were used. Half of the rats underwent removal of the adrenal gland medullae (adrenodemedullation, ADM). After overnight fasting, all rats were given the intravenous glucose tolerance test (ivGTT), which was performed in six groups: awake, ketamine/xylazine (KX) and thiopental (Thiop) anesthetized intact rats, and the same groups of ADM rats. The intraperitoneal insulin tolerance test (1U/kg BW) was performed in an additional animal group to record the rate constant of plasma glucose disappearance (Kitt). Tissue insulin sensitivity was also evaluated by the homeostasis model assessment (HOMA). RESULTS: Ketamine/xylazine increased basal glycemia by 110.6% (P<0.001) in intact rats. In the ADM group, KX rats had a reduction of 36.6% (P<0.05) basal glycemia. Thiop caused a decrease of 70.3% (P<0.05) in basal insulinemia in intact rats. ADM reduced fasting insulin in all groups. Insulin sensitivity was elevated in intact Thiop rats, while insulin resistance was observed in intact KX rats. Both anesthetics induced glucose intolerance during ivGTT in the intact group, but not in ADM rats. Insulin secretion was reduced for both anesthetics in intact and ADM rats. CONCLUSION: Sympathoadrenal axis activity is not involved with the hyperglycemia induced by thiopental or ketamine/xylazine.

An increase in glucose concentration in the lateral ventricles of the brain induces changes in autonomic nervous system activity.

OBJECTIVE: Changes in glucose levels mobilize a neuroendocrine response that prevents or corrects glycemia. The hypothalamus is the main area of the brain that regulates glycemic homeostasis. Metabolic diseases, such as obesity and diabetes, are related to imbalance of this control. The modulation of autonomic nervous system (ANS) activity is mediated by neuronal hypothalamic pathways. In the present work, we investigate whether glucose concentration in the hypothalamic area changes ANS activity. METHODS: Glucose was administered intracerebroventricularly to 90-day-old rats, and samples of blood were collected during brain glucose infusion to measure the blood glucose and insulin levels. The electric activity of the superior vagus nerve and superior sympathetic ganglion was directly registered. RESULTS: Glucose 5·6 mM infused in the hypothalamus induced a 67·6% decrease in blood insulin concentration compared to saline infusion (P<0·01); however, no glycemia changes occurred. During glucose 5·6 mM intracerebroventricular infusion, the firing rate of the vagus nerve was decreased 39% and sympathetic nerve activity was increased 177% compared to saline infusion (P<0·01). DISCUSSION: Glucose injection into the brain in the hypothalamic area modulates glucose homeostasis, which might be mediated by the sensitivity of the hypothalamic area to local changes in glucose concentration. We suggest that gluconeurons in the hypothalamus contribute to the control of glycemia through ANS activity.

Early exposure to a high-fat diet has more drastic consequences on metabolism compared with exposure during adulthood in rats.

The aim of this study was determine whether the introduction of a high-fat diet during the peripubertal phase induces significant changes in body weight control, glucose homeostasis and the parasympathetic tonus compared with the administration of this diet to adult rats. High-fat diet was offered to male Wistar rats at weaning or during adulthood. A group of rats received high-fat diet for 60 days, from weaning to 81-day-old (HF81) or from 60 to 120-day-old (HF120), whereas 2 other groups received a normal-fat diet (i. e., NF81 and NF120). We analyzed adiposity, glucose homeostasis, insulin sensitivity, and vagal nerve activity. High-fat diet increased the accumulation of adipose tissue in all of the rats, but the difference was greater in the rats that were fed the high-fat diet since weaning (p<0.001). The HF rats showed glucose intolerance with high levels of insulin secretion during the glucose tolerance test (p<0.01). Rats that were fed the high-fat diet presented severe insulin resistance, indicated by a low K itt (p<0.01). Interestingly, the HF81 rats exhibited greater insulin resistance compared with the HF120 rats (p<0.05). The recordings of vagus nerve activity showed that the HF rats had higher parasympathetic activity than the NF rats irrespective of age (p<0.01). Our results show that a high-fat diet offered to rats just after weaning or in adulthood both cause impairment of glycemic homeostasis and imbalance in parasympathetic activity. Importantly, the consumption of high-fat diet immediately after weaning has more drastic consequences compared with the consumption of the same diet during adulthood.

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.

The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200 MPa/10 min, 300 MPa/10 min and 400 MPa/10 min, then stored at 4°C±1°C for 45 days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p<0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200 MPa) which can have positive effects on the quality of the product.