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Table 1 Effects of resveratrol, leucine and HMB on body weight, weight gain, adiposity and fat oxidation in diet-induced obese mice 1

From: Synergistic effects of leucine and resveratrol on insulin sensitivity and fat metabolism in adipocytes and mice

  Control Low Resveratrol1 High Resveratrol2 Low HMB3 Low Resv/ Low HMB Low Resv/ High HMB4 Low Resv/Leucine5 P -value
Weight (g) 40.5 ± 0.5a 40.8 ± 2.5a 38.7 ± 1.2a 40.3 ± 2.1a 36.2 ± 3.2b 34.4 ± 1.1b 38.3 ± 2.3b p < 0.05
Weight gain (g) 22.4 ± 1.1a 20.9 ± 1.5a 22.3 ± 2.4a 22.5 ± 1.2a 18.2 ± 1.2b 19.2 ± 1.0b 19.2 ± 1.6b p < 0.01
Visceral Adipose Volume (mm 3 ) 6556 ± 143a 6551 ± 575a 6031 ± 323a 6184 ± 460a 5302 ± 324b 4879 ± 243b 4259 ± 321b p < 0.01
PET palmitate uptake (Muscle SUV) 1.34 ± 0.15a 1.51 ± 0.44a 2.29 ± 0.11b 1.90 ± 0.29b 2.09 ± 0.30b 1.97 ± 0.28b 1.76 ± 0.09a,b p < 0.05
Respiratory Exchange Ratio (24 hr RER) 0.850 ± 0.008a 0.847 ± 0.008a 0.825 ± 0.007b 0.844 ± 0.012a 0.815 ± 007b 0.818 ± 0.09b 0.811 ± 0.010b p < 0.01
Respiratory Exchange Ratio (Light Cycle) 0.822 ± 0.013a 0.818 ± 0.010a 0.803 ± 0.009b 0.826 ± 0.011a 0.800 ± 0.010b 0.811 ± 0.009ab 0.799 ± 0.011b p < 0.05
Respiratory Exchange Ratio (Dark Cycle) 0.877 ± 0.016a 0.876 ± 0.013a 0.847 ± 0.011b 0.862 ± 0.009a 0.830 ± 0.012b 0.825 ± 0.014b 0.824 ± 0.016b p < 0.02
Heat Production (kcal/h) 0.521 ± 0.015a 0.517 ± 0.014a 0.552 ± 0.015b 0.526 ± 0.011a 0.544 ± 0.010b 0.547 ± 0.009b 0.550 ± 0.012b p < 0.05
Heat Production (kcal/h/kg weight) 12.86 ± 0.40 a 12.67 ± 0.32 a 14.26 ± 0.38 b 13.05 ± 0.27 a 15.03 ± 0.28 b 15.90 ± 0.23 b 14.36 ± 0.33 b P < 0.03
24 h Food intake (day 0 of treatment) (g) 3.291 ± 0.362 2.931 ± 0.285 3.064 ± 0.406 3.524 ± 0.241 2.810 ± 0.167 3.070 ± 0.319 3.174 ± 0.345 NS
24 h Food intake (end of 6-weeks) (g) 3.872 ± 0.346 4.065 ± 0.263 3.598 ± 0.230 3.651 ± 0.331 3.720 ± 0.257 3.794 ± 0.220 3.504 ± 0.280 NS
  1. Mice were fed a high fat-diet with indicated treatments for 6 weeks. Visceral fat volume and muscle palmitate uptake was determined via PET/CT. RER and heat production was calculated from 24 h oxygen consumption measurements in metabolic chambers. Data are presented as means ± SE (n = 5 to 10). Non-matching letter superscripts in each row denote significant differences at the indicated p-value.
  2. 1Low resveratrol: 12.5 mg resveratrol/kg diet.
  3. 2High resveratrol: 225 mg resveratrol/kg diet.
  4. 3Low HMB: 2 g hyroxymethylbutyrate (calcium salt).
  5. 4High HMB: 10 g hyroxymethylbutyrate (calcium salt).
  6. 5Leucine: 24 g leucine/kg diet.