A plant-based meal reduces postprandial oxidative and dicarbonyl stress in men with diabetes or obesity compared with an energy- and macronutrient-matched conventional meal in a randomized crossover study

Hana Malinska, Marta Klementová, Michaela Kudlackova, Jiri Veleba, Eva Hoskova, Olena Oliyarnyk, Irena Markova, Lenka Thieme, Martin Hill, Terezie Pelikanova, Hana Kahleova, Hana Malinska, Marta Klementová, Michaela Kudlackova, Jiri Veleba, Eva Hoskova, Olena Oliyarnyk, Irena Markova, Lenka Thieme, Martin Hill, Terezie Pelikanova, Hana Kahleova

Abstract

Background: Increased oxidative/dicarbonyl stress and chronic inflammation are considered key pathophysiological mediators in the progression of complications in obesity and type 2 diabetes (T2D). Lifestyle and diet composition have a major impact. In this study, we tested the effects of a vegan (V) and a conventional meat containg (M) meal, matched for energy and macronutrients, on postprandial oxidative and dicarbonyl stress, inflammatory markers and appetite hormones.

Methods: A randomised crossover design was used to evaluate T2D, obese with normal glucose tolerance and control participants (n = 20 in each group), with serum concentrations of analytes determined at 0, 120 and 180 min. Repeated-measures ANOVA was used for statistical analysis.

Results: In T2D subjects, we observed decreased postprandial concentrations of oxidised glutathione (p ˂ 0.001) and increased glutathione peroxidase activity (p = 0.045) after the V-meal consumption, compared with the M-meal. In obese participants, V-meal consumption increased postprandial concentrations of reduced glutathione (p = 0.041) and decreased methylglyoxal concentrations (p = 0.023). There were no differences in postprandial secretion of TNFα, MCP-1 or ghrelin in T2D or obese men, but we did observe higher postprandial secretion of leptin after the V-meal in T2D men (p = 0.002) compared with the M-meal.

Conclusions: The results show that a plant-based meal is efficient in ameliorating the postprandial oxidative and dicarbonyl stress compared to a conventional energy- and macronutrient-matched meal, indicating the therapeutic potential of plant-based nutrition in improving the progression of complications in T2D and obese patients. Registered under ClinicalTrials.gov Identifier No. NCT02474147.

Keywords: Appetite hormones; Inflammation; Methylglyoxal; Oxidative stress; Plant-based diet; Postprandial state; Type 2 diabetes.

Conflict of interest statement

The authors declare no conflict of interest.

© 2021. The Author(s).

Figures

Fig. 1
Fig. 1
Postprandial changes in plasma concentrations of glucose and lipids in T2D, obese and control subjects after a standard meal test consisting of either a conventional meat burger (M-meal) or a plant-based tofu burger (V-meal). Data are expressed as the mean with a 95% CI. * indicates the difference between T2D and obese men, ¶ difference between obese and control men, and # difference between T2D and control men at α = 0.05. (A) Plasma glucose (*, ¶, #). T2D: Meal: F = 1, p = 0.309; Time: F = 118.1, p < 0.001; Meal × Time: F = 0.3, p = 0.889. Obese: Meal: F = 3.6, p = 0.06; Time: F = 151.8, p < 0.001; Meal × Time: F = 1.5, p = 0.192. Controls: Meal: F = 6.2, p = 0.014; Time: F = 59.7, p < 0.001; Meal × Time: F = 1.7, p = 0.143. (B) Plasma triglycerides (*, ¶, #). T2D: Meal: F = 1.3, p = 0.259; Time: F = 20.9, p < 0.001; Meal × Time: F = 0.3, p = 0.887. Obese: Meal: F = 8.4, p = 0.004; Time: F = 34, p < 0.001; Meal × Time: F = 0.1, p = 0.987. Controls: Meal: F = 0.6, p = 0.432; Time: F = 16.4, p < 0.001; Meal × Time: F = 0.2, p = 0.921. (C) Non-esterified fatty acids (NEFA) (*, ¶, #). T2D: Meal: F = 0.6, p = 0.432; Time: F = 126.3, p < 0.001; Meal × Time: F = 0.9, p = 0.469. Obese: Meal: F = 0.2, p = 0.632; Time: F = 40.9, p < 0.001; Meal × Time: F = 1.4, p = 0.239. Controls: Meal: F = 1.5, p = 0.223; Time: F = 31.1, p < 0.001; Meal × Time: F = 0.3, p = 0.848
Fig. 2
Fig. 2
Postprandial changes in plasma parameters of oxidative and dicarbonyl stress in T2D, obese and control subjects after a standard meal test consisting of either a conventional meat burger (M-meal) or a plant-based tofu burger (V-meal). Data are expressed as the mean with a 95% CI. *Indicates the difference between T2D and obese men, ¶ difference between obese and control men, and # difference between T2D and control men at α = 0.05. (A) Plasma GSH (*, #) T2D: Meal: F = 1.2, p = 0.274; Time: F = 0.8, p = 0.445; Meal × Time: F = 0.3, p = 0.757. Obese: Meal: F = 4.3, p = 0.041; Time: F = 1.6, p = 0.203; Meal × Time: F = 1.3, p = 0.293. Controls: Meal: F = 2, p = 0.161; Time: F = 0.9, p = 0.415; Meal × Time: F = 0, p = 0.961. (B) GSSG (*, #) T2D: Meal: F = 12, p < 0.001; Time: F = 2.4, p = 0.095; Meal × Time: F = 0.2, p = 0.835. Obese: Meal: F = 0.3, p = 0.62; Time: F = 0.7, p = 0.526; Meal × Time: F = 2.9, p = 0.062. Controls: Meal: F = 2, p = 0.166; Time: F = 0.4, p = 0.654; Meal × Time: F = 0, p = 0.984. (C) GPx activity (#). T2D: Meal: F = 4.1, p = 0.045; Time: F = 11, p < 0.001; Meal × Time: F = 0.9, p = 0.423. Obese: Meal: F = 2.1, p = 0.156; Time: F = 6.5, p = 0.002; Meal × Time: F = 0.4, p = 0.681. Controls: Meal: F = 0, p = 0.901; Time: F = 37, p < 0.001; Meal × Time: F = 0.2, p = 0.844. (D) Methylglyoxal (*, ¶, #). T2D: Meal: F = 3.7, p = 0.058; Time: F = 23, p < 0.001; Meal × Time: F = 0.4, p = 0.668. Obese: Meal: F = 5.4, p = 0.023; Time: F = 10.9, p < 0.001; Meal × Time: F = 0.3, p = 0.769. Controls: Meal: F = 0.1, p = 0.716; Time: F = 20, p < 0.001; Meal × Time: F = 1.1, p = 0.352. (E) Ascorbic acid (*, ¶, #). T2D: Meal: F = 0.2, p = 0.693; Time: F = 2.2, p = 0.122; Meal × Time: F = 0.4, p = 0.705. Obese: Meal: F = 2.1, p = 0.155; Time: F = 0.1, p = 0.869; Meal × Time: F = 0.3, p = 0.776. Controls: Meal: F = 3.9, p = 0.053; Time: F = 0.7, p = 0.502; Meal × Time: F = 0.1, p = 0.952
Fig. 2
Fig. 2
Postprandial changes in plasma parameters of oxidative and dicarbonyl stress in T2D, obese and control subjects after a standard meal test consisting of either a conventional meat burger (M-meal) or a plant-based tofu burger (V-meal). Data are expressed as the mean with a 95% CI. *Indicates the difference between T2D and obese men, ¶ difference between obese and control men, and # difference between T2D and control men at α = 0.05. (A) Plasma GSH (*, #) T2D: Meal: F = 1.2, p = 0.274; Time: F = 0.8, p = 0.445; Meal × Time: F = 0.3, p = 0.757. Obese: Meal: F = 4.3, p = 0.041; Time: F = 1.6, p = 0.203; Meal × Time: F = 1.3, p = 0.293. Controls: Meal: F = 2, p = 0.161; Time: F = 0.9, p = 0.415; Meal × Time: F = 0, p = 0.961. (B) GSSG (*, #) T2D: Meal: F = 12, p < 0.001; Time: F = 2.4, p = 0.095; Meal × Time: F = 0.2, p = 0.835. Obese: Meal: F = 0.3, p = 0.62; Time: F = 0.7, p = 0.526; Meal × Time: F = 2.9, p = 0.062. Controls: Meal: F = 2, p = 0.166; Time: F = 0.4, p = 0.654; Meal × Time: F = 0, p = 0.984. (C) GPx activity (#). T2D: Meal: F = 4.1, p = 0.045; Time: F = 11, p < 0.001; Meal × Time: F = 0.9, p = 0.423. Obese: Meal: F = 2.1, p = 0.156; Time: F = 6.5, p = 0.002; Meal × Time: F = 0.4, p = 0.681. Controls: Meal: F = 0, p = 0.901; Time: F = 37, p < 0.001; Meal × Time: F = 0.2, p = 0.844. (D) Methylglyoxal (*, ¶, #). T2D: Meal: F = 3.7, p = 0.058; Time: F = 23, p < 0.001; Meal × Time: F = 0.4, p = 0.668. Obese: Meal: F = 5.4, p = 0.023; Time: F = 10.9, p < 0.001; Meal × Time: F = 0.3, p = 0.769. Controls: Meal: F = 0.1, p = 0.716; Time: F = 20, p < 0.001; Meal × Time: F = 1.1, p = 0.352. (E) Ascorbic acid (*, ¶, #). T2D: Meal: F = 0.2, p = 0.693; Time: F = 2.2, p = 0.122; Meal × Time: F = 0.4, p = 0.705. Obese: Meal: F = 2.1, p = 0.155; Time: F = 0.1, p = 0.869; Meal × Time: F = 0.3, p = 0.776. Controls: Meal: F = 3.9, p = 0.053; Time: F = 0.7, p = 0.502; Meal × Time: F = 0.1, p = 0.952
Fig. 3
Fig. 3
Postprandial changes in plasma inflammatory markers and appetite hormones in T2D, obese and control subjects after a standard meal test consisting of either a conventional meat burger (M-meal) or a plant-based tofu burger (V-meal). Data are expressed as the mean with a 95% CI. *Indicates the difference between T2D and obese men, ¶ difference between obese and control men, and # difference between T2D and control men at α = 0.05. (A) TNFα (*, ¶, #). T2D: Meal: F = 0.6, p = 0.44; Time: F = 3.7, p = 0.007; Meal × Time: F = 0.6, p = 0.664. Obese: Meal: F = 0.6, p = 0.434; Time: F = 3.6, p = 0.008; Meal × Time: F = 0.3, p = 0.91. Controls: Meal: F = 8.1, p = 0.005; Time: F = 0.8, p = 0.544; Meal × Time: F = 0.3, p = 0.864. (B) MCP-1 (¶, #). T2D: Meal: F = 0.2, p = 0.671; Time: F = 7.8, p < 0.001; Meal × Time: F = 1.5, p = 0.211. Obese: Meal: F = 1.5, p = 0.228; Time: F = 3.6, p = 0.008; Meal × Time: F = 0.5, p = 0.775. Controls: Meal: F = 1.5, p = 0.23; Time: F = 3.9, p = 0.005; Meal × Time: F = 0.8, p = 0.517. (C) Leptin (*, ¶, #). T2D: Meal: F = 10.2, p = 0.002; Time: F = 7.4, p < 0.001; Meal × Time: F = 0.2, p = 0.951. Obese: Meal: F = 0.2, p = 0.633; Time: F = 4.6, p = 0.002; Meal × Time: F = 0.2, p = 0.945. Controls: Meal: F = 103.7, p < 0.001; Time: F = 4.4, p = 0.002; Meal × Time: F = 0, p = 1. (D) Ghrelin (¶, #). T2D: Meal: F = 1.4, p = 0.246; Time: F = 11.2, p < 0.001; Meal × Time: F = 1, p = 0.417. Obese: Meal: F = 2.4, p = 0.124; Time: F = 23.5, p < 0.001; Meal × Time: F = 1.9, p = 0.11. Controls: Meal: F = 1.7, p = 0.201; Time: F = 54.3, p < 0.001; Meal × Time: F = 0.4, p = 0.832

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