Effects of different foods on blood glucose and lipid in type 2 diabetes mellitus in a rat model

BACKGROUND:This study investigated the effects of duodenal-jejunal bypass (DJB) and new biliopancreatic diversion (NBPD) on blood glucose and lipid levels in type 2 diabetes mellitus (T2DM). An additional goal was to explore the potential mechanism or mechanisms underlying the therapeutic effects of surgery on T2DM. METHODS:Rats were fed a high-fat, high-glucose diet and then were intraperitoneally injected with streptozotocin, 35 mg/kg, to induce T2DM. Then, 33 T2DM rats were randomly assigned to one of three groups, a DJB group, an NBPD group, or a sham group. Fasting body weight, fasting glucose, and 2-h postprandial glucose were measured before and after surgery. Then, the rats were intragastrically administered lipid emulsion, peanut oil, glucose, starch, and Ansul, and blood glucose and lipid levels were measured. RESULTS:One week after surgery, 2-h postprandial glucose decreased from 24.41 ± 2.28 mmol/L before surgery to 19.87 ± 4.07 mmol/L after surgery in the DJB group, and from 25.88 ± 1.91 mmol/L before surgery to 20.34 ± 5.76 mmol/L after surgery in the NBPD group. After intragastric administration of lipid emulsion, free fatty acid levels increased from 534.60 ± 70.99 to 1082.83 ± 259.67 μEq/L in the DJB group and from 648.33 ± 139.26 to 1258.67 ± 204.18 μEq/L in the NBPD group. After surgery, free fatty acid levels in the DJB group and NBPD group were significantly lower than those in the sham group. CONCLUSIONS:Postprandial blood glucose and lipids decreased after DJB and NBPD, which may be ascribed to postoperative changes in digestion and absorption.