Shrimp oil extracted from the shrimp processing waste reduces the development of insulin resistance and metabolic phenotypes in diet-induced obese rats

Diet-induced obesity, insulin resistance, impaired glucose tolerance, chronic inflammation and oxidative stress represent the main features of type 2 diabetes mellitus. The present study was conducted to examine the efficacy and mechanisms of shrimp oil on glucose homeostasis in obese rats. Male CD rats fed a high-fat diet (60 kcal% fat) and 20% fructose-drinking water were divided into four groups and treated with the dietary replacement of 0, 10% (SO10), 15% (SO15), or 20% (SO20) of lard with shrimp oil for 10 weeks. Age-matched rats fed a low-fat diet (10 kcal% fat) were used as the normal control. Rats on the high-fat diet showed impaired (p < 0.05) glucose tolerance and insulin resistance compared with rats fed the low-fat diet. Shrimp oil improved (p < 0.05) oral glucose tolerance, insulin response and homeostatic model assessment-estimated insulin resistance index, decreased serum insulin, leptin and hemoglobin A1c and free fatty acids, and increased adiponectin. Shrimp oil also increased (p < 0.05) antioxidant capacity and reduced oxidative stress and chronic inflammation. The results demonstrated that shrimp oil dose-dependently improved glycemic control in obese rats through multiple mechanisms.L\u2019ob\ue9sit\ue9 de cause alimentaire, l\u2019insulino r\ue9sistance, l\u2019intol\ue9rance au glucose, l\u2019in\ufb02ammation chronique et le stress oxydatif sont les principales caract\ue9ristiques du diab\ue8te sucr\ue9. La pr\ue9sente \ue9tude examine l\u2019ef\ufb01cacit\ue9 et les m\ue9canismes de l\u2019huile de crevette sur l\u2019hom\ue9ostasie du glucose chez des rats ob\ue8ses. On divise des rats CD m\ue2les ayant re\ue7u une alimentation riche en gras (52 kcal % gras) et de l\u2019eau contenant 20 % de fructose en quatre groupes recevant durant 10 semaines un substitut alimentaire constitu\ue9 de 0 %, 10 %, 15 % ou 20 % de saindoux et d\u2019huile de crevette. Le groupe de contr\uf4le normal comprend des rats appari\ue9s selon l\u2019\ue2ge et ayant re\ue7u une alimentation faible en gras (10 kcal % gras). Les rats ayant re\ue7u une alimentation riche en gras pr\ue9sentent des troubles (p < 0,05) de tol\ue9rance au glucose et de r\ue9sistance a` l\u2019insuline comparativement aux rats ayant re\ue7u une alimentation faible en gras. L\u2019huile de crevette am\ue9liore (p < 0.05) la tol\ue9rance au glucose per os, la r\ue9ponse insulinique et l\u2019indice homeostatic model assessment-estimated insulin resistance index, suscite une diminution de l\u2019insuline s\ue9rique, de la leptine et de l\u2019h\ue9moglobine A1c et des acides gras libres ainsi qu\u2019une augmentation de l\u2019adiponectine. L\u2019huile de crevette am\ue9liore aussi (p < 0.05) la capacit\ue9 antioxydante et diminue le stress oxydatif ainsi que l\u2019in\ufb02ammation chronique. Ces observations d\ue9montrent que l\u2019huile de crevette am\ue9liore de fa\ue7on proportionnelle a` la dose le contr\uf4le glyc\ue9mique chez des rats ob\ue8ses, et ce, au moyen de m\ue9canismes multiples.Peer reviewed: YesNRC publication: Ye