Decreased branched-chain amino acids and elevated fatty acids during antecedent hypoglycemia in type 1 diabetes
Authors' conclusion
In individuals with type 1 diabetes, one episode of hypoglycemia decreases leucine and isoleucine concentrations. Antecedent hypoglycemia results in the decrement of five amino acids and increases the concentrations of two fatty acids, suggesting an alteration between the two hypoglycemic episodes, which could indicate a possible adaptation. However, more studies are needed to gain a comprehensive understanding of the consequences of these alterations.
Study context
- Population
- Outpatients with T1D with normal or impaired awareness of hypoglycemia68 metabolites studied
- Participants
- 21 outpatients
- Comparison
- Hypoglycemia vs normoglycemia, day 1 vs day 2
- Outcome
- Plasma metabolite responses to hypoglycemia
Methodological detailshyperinsulinemic glucose clamp, 2 consecutive days, Metabolomics by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry
- Hyperinsulinemic glucose clamp
- 2 consecutive days
- Metabolomics by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry
Main finding
As reported in the abstract
- Day 1: leucine decreased during hypoglycemia
- p=3.8×10-3
- Day 1: isoleucine decreased during hypoglycemia
- p=2.2×10-3
- Day 2: five amino acids (incl. leucine and isoleucine) significantly decreased during hypoglycemia
- p<0.05
- Day 2: two fatty acids (tetradecanoic and oleic acids) significantly increased during hypoglycemia
- p<0.05
Original publication
Decreased branched-chain amino acids and elevated fatty acids during antecedent hypoglycemia in type 1 diabetes. BMJ Open Diabetes Res Care. Published 27 June 2023. doi:10.
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