Failure of hyperketonemia to alter basal and insulin-mediated glucose metabolism in man

P. R. Bratusch-Marrain, Ralph A Defronzo

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The effect of physiologic elevations of plasma hydroxybutyrate induced by the infusion of sodium D,L-β-hydroxybutyrate (15 μmol·kg-1·min-1) on carbohydrate metabolism was examined with the euglycemic insulin clamp technique in nine healthy volunteers. Plasma insulin concentration was acutely raised and maintained at 126 ± 6 μU/ml and plasma glucose was held constant at the fasting level by a variable glucose infusion. Glucose uptake of 6.53 ± 0.80 mg·kg-1·min-1 was unchanged by hyperketonemia when compared with an intraindividual control study using saline instead of β-OH-butyrate infusion (6.26 ± 0.59 mg·kg-1·min-1). In studies, in which the degree of metabolic alkalosis accompanying butyrate infusion was mimicked by the continuous administration of bicarbonate, glucose uptake was also unaffected (6.25 ± 0.45 mg·kg-1·min-1). Furthermore, hyperketonemia had no effect on basal glucose production or the suppression of hepatic glucose production following hyperinsulinemia. It is concluded that moderate elevations in plasma β-hydroxy-butyrate do not alter hepatic or peripheral glucose metabolism.

Original languageEnglish (US)
Pages (from-to)185-189
Number of pages5
JournalHormone and Metabolic Research
Volume18
Issue number3
StatePublished - 1986
Externally publishedYes

Fingerprint

Metabolism
Insulin
Glucose
Butyrates
Hydroxybutyrates
Plasmas
Alkalosis
Glucose Clamp Technique
Liver
Clamping devices
Carbohydrate Metabolism
Hyperinsulinism
Bicarbonates
Fasting
Healthy Volunteers
Sodium

ASJC Scopus subject areas

  • Biochemistry
  • Endocrinology

Cite this

Failure of hyperketonemia to alter basal and insulin-mediated glucose metabolism in man. / Bratusch-Marrain, P. R.; Defronzo, Ralph A.

In: Hormone and Metabolic Research, Vol. 18, No. 3, 1986, p. 185-189.

Research output: Contribution to journalArticle

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