Skip to main content
. 2020 Mar 9;130(4):2001–2016. doi: 10.1172/JCI134699

Figure 6. Increases in postprandial body temperature, but not energy expenditure, depend on meal composition; secretin has a modest, catecholamine-dependent effect of increasing temperature.

Figure 6

(A–C) Plasma glucose, leptin, and epinephrine concentrations after an isocaloric bolus of carbohydrate (dextrose), fat (canola oil), or protein (casein). (D and E) Heart rate and body temperature. (F) Plasma secretin. n = 8 per group. In A–F, n = 4 (oral protein), n = 5 (HFD–oral carbohydrate), n = 6 (oral carbohydrate, oral fat), and n = 8 (i.v. carbohydrate). AUC was compared by ANOVA with Bonferroni’s multiple-comparisons test. *P < 0.05, **P < 0.01, ***P < 0.001, ****P < 0.0001 vs. oral fat; ##P < 0.01, ###P < 0.001, ####P < 0.0001 vs. HFD–oral carbohydrate; †P < 0.05, †††P <0.01 vs. oral fat. (G) Plasma secretin in 24-hour-fasted sham-operated and ADX rats given 2% sucrose water. In G–J, n = 6–8 per group. (H and I) Plasma leptin and epinephrine concentrations in rats given an i.p. injection of secretin at time 0. #P < 0.05, ##P < 0.01, ####P < 0.0001 vs. ADX-control; §§P < 0.01, §§§§P < 0.0001 vs. ADX-secretin; †††P < 0.001 vs. sham-secretin+atenolol; ‡P < 0.05 vs. sham-secretin by ANOVA with Bonferroni’s multiple-comparisons test (comparison of AUC). (J) Body temperature. In all panels, data are presented as mean ± SEM. If no symbol appears, groups are not statistically different.