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NUTR3201 > WEEK 7 > Flashcards

WEEK 7 Flashcards

1
Q

What is the difference between satiation and satiety?

A

The point at which one feels full and they no longer need to keep eating

Satiety is how long a between satiation and when the person feels like they need to eat again

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2
Q

What are the 2 neuronal populations in the Arcuate Nucleus

A

Anorexigenic: appetite suppressing

  • POMC
  • CART

Orexigenic: appetite stimulating

  • NPY
  • AgRP
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3
Q

What are the components of energy expenditure from most to least influential?

A
  1. Basal metabolic rate
  2. Thermogenesis
  3. Exercise/ physical activity
  4. Thermic effect of food
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4
Q

What is the difference between RMR and BMR?

A

Basal Metabolic Rate: the amount of energy expended when at rest in neutral temperature environment during sleep

Resting Metabolic Rate: measured under much less restrictive conditions

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5
Q

What are the 3 main ways BMR is measured?

A
  1. Direct whole room calorimetry
  2. Indirect calorimetry with respiratory gas analyser
  3. doubly labelled water (gold standard)
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6
Q

What are the characteristics of brown adipose tissue

A
  • high mito density
  • highly capillarised
  • high mitochondrial expression of UCP-1
  • generates heat
  • abundant cytosol
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7
Q

What are the characteristics of white adipose tissue?

A
  • low mito density
  • low capillarisation
  • low expression of UCP-1
  • does not generate heat
  • low cytosol
  • one big fat globule
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8
Q

Explain the mechanism by which BAT can contribute to increased energy expenditure

A
  • the electron transport chain produced a proton gradient so that H ions move into intramembranous space
  • normally H is converted to ATP by ATP-synthase
  • but with beta adrenergic activation, UCP-1 protein is active
  • H ions move through UCP-1 pathway to get converted to heat and water
  • For the ATP demands of the cell to be met, more substrate is required and so adipose tissue is used as a fuel source
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9
Q

What are the healthy BMI ranges of europeans and asians?

A

European: 18.5-24.9
(+30 obese)

Asian: 18.5-23
(+27.5 obese)

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10
Q

What are the healthy waist circumference ranges of europeans and asians?

A

European

  • men: >94
  • women: >80

Asian

  • men: >90
  • women: >80
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11
Q

What is leptin? When/how/why is it secreted?

A

An anorexigenic hormone produced from the ob gene mainly in adipose tissue which acts on the hypothalamus to inhibit hunger (inhibits ghrelin)

It is secreted in proportion to energy stores to influence long term regulation of fat mass

Leptin resistance occurs in obesity (should be the opposite but)

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12
Q

What is the hunger/feeding centre of the brain?

A

A group of neurons which monitor and evaluate changes in blood levels of nutritional metabolites like blood glucose and then determines if it needs to signal for hunger

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13
Q

What are two orexigenic hormones

A

Ghrelin

Thyroid hormone (T3)

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14
Q

What are four anorexigenic hormones?

A

Leptin

CCK

GLP-1

PYY

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15
Q

Explain how fibre assists in satiety

A

Indigestible fibres are fermented in the gut by microbiota

This produces SCFAs

The SCFAs move into L cells of gut epithelium

The L cells release PYY and GLP

PYY and GLP travel through bloodstream to the brain where they act on POMC and CART to signal satiety

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16
Q

What are TRPS?

A

Thermo-transient Receptor Potential Channels

17
Q

Explain the TRPS-BAT axis

A

Different TRPS are activated by different stimuli

For example TRPM8 is a cold sensitive channel

When cold stimulus is applied the channel relays this to the brain

The brain relays this to the sympathetic nervous system

This causes the release of noradrenaline/norepinephrine

This binds to beta-adrenergic receptor on brown adipocytes

This activates UCP-1 and H ions are then converted to heat and water

18
Q

What is obligatory thermogenesis?

A

The compulsory energy expenditure required to break down, absorb, metabolise, synthesise and store the energy that is consumed

19
Q

What is facultative thermogenesis?

A

Sympathetic response to food intake acting upon BAT (via UCP-1)

20
Q

What are the nutritional factors which influence BMR?

A

Protein content

BAT activating constituents

21
Q

How can food intake be influenced by taste preferences?

A

SNPs can cause hyper/hypo tasting of certain tastes e.g bitterness in broccoli

22
Q

Give 4 main nutritional recommendations for weight loss/maintenance

A
  • high fibre for satiety and SCFA benefits
  • high protein for satiety and thermic effect
  • inclusion of BAT activating foods
  • whole foods vs processed foods

NUTR3201 (6 decks)

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