Rise of Oxyntomodulin in Response to Oral Glucose After Gastric Bypass Surgery in Patients With Type 2 Diabetes
Context: The mechanisms by which Roux-en-Y gastric bypass surgery (GBP) results in sustained weight loss and remission of type 2 diabetes are not fully understood. Objective: We hypothesized that the anorexic hormone oxyntomodulin (OXM) might contribute to the marked weight reduction and the rapid improvement in glucose metabolism observed in morbidly obese diabetic patients after GBP. Methods: Twenty obese women with type 2 diabetes were studied before and 1 month after GBP (n = 10) or after a diet-induced equivalent weight loss (n = 10). Patients from both groups were matched for age, body weight, body mass index, and diabetes duration and control. OXM concentrations were measured during a 50-g oral glucose challenge before and after weight loss. Results: At baseline, OXM levels (fasting and stimulated values) were indistinguishable between the GBP and the diet group. However, OXM levels rose remarkably in response to an oral glucose load more than 2-fold (peak, 5.25 ± 1.31 to13.8 ± 16.2 pmol/liter; P=0.025) after GBP but not after diet. The peak of OXM after glucose was significantly correlated with glucagon-like peptide-1 and peptide YY3-36. Conclusions: Our data suggest that the observed changes in OXM primarily occur in response to GBP and not as a consequence of weight loss. These changes were observed early after surgery and occurred in parallel with previously reported increases in incretins and peptide YY. We speculate that the combination of gut hormone changes is essential for the improved glucose homeostasis and may partially explain the success of this surgery on diabetes resolution and weight loss.
10.1210/jc.2009-2767Final published version Open
MSU Digital Commons Citation
Laferrère, Blandine; Swerdlow, Nicholas; Bawa, Baani; Arias, Sara; Bose, Mousumi; Oliván, Blanca; Teixeira, Julio; McGinty, James; and Rother, Kristina I., "Rise of Oxyntomodulin in Response to Oral Glucose After Gastric Bypass Surgery in Patients With Type 2 Diabetes" (2010). Department of Nutrition and Food Studies Scholarship and Creative Works. 91.