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In Vivo Glucose Contribution to Glutamate Synthesis Is Maintained While Its Contribution to Acetyl CoA Is Lowered in Adult Mice Fed a Diet with a High Fat:Carbohydrate Ratio

Manuscript received 6 August 1997. Initial reviews completed 12 September 1997. Revision accepted 1 December 1997.

Monica Pascual, Farook Jahoor, and Peter J. Reeds

U.S. Department of Agriculture/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX 77030

To investigate the contribution of dietary carbohydrate to glutamate and acetyl CoA synthesis, two groups of adult mice were fed a high- (HCD) or a low-carbohydrate diet (LCD) in which 5% of the carbohydrate was [U-13C]-glucose. Four animals from each dietary group were killed after 1, 2 and 5 d. The tracer:tracee ratios of [13C3] and [13C6]blood glucose and of the [13C2] and [13C3] isotopomers of blood, mucosal, hepatic and muscle alanine and glutamate were used to calculate the fractional contribution of glucose to the 3-carbon, acetyl CoA and oxaloacetate pools of each tissue. In the HCD mice, glucose contributed 66, 33 and 31% of the acetyl CoA pool of muscle, liver and mucosa, respectively. The contribution of glucose to acetyl CoA was lowered by 33% (P < 0.05) and 55% (P < 0.01) in the liver and muscle of the LCD group, respectively, but was unaltered in the mucosa. Glucose made a minor contribution to glutamate synthesis via oxaloacetate in the liver (23%) and muscle (10%) of the HCD group. The fraction of hepatic and muscle glutamate synthesis derived from glucose was not affected by the diet. We conclude that glucose oxidation in liver and muscle parallels the contribution of carbohydrate to dietary energy and that glucose is not a major carbon precursor for muscle glutamate synthesis. Net glutamate synthesis in extraintestinal tissues is preserved when dietary carbohydrate is restricted.

Key words: dietary glucose metabolism, stable isotopes, glutamate synthesis, acetyl CoA synthesis, mice.

The Journal of Nutrition Vol. 128 No. 4 April 1998, pp. 733-739
Copyright ©1998 by the American Society for Nutritional Sciences




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