Baseline Serum BCAAs are Related to the Improvement in Insulin Resistance in Obese People After a Weight Loss Intervention

Figures & data

Table 1 Changes in the Anthropometrical and Clinical Measurements (n=48)

Variable	Before	After	P-value
Age, years	34.55 ± 10.07	-	-
Female, (%)	30 (62.50)	-	-
Height, m	165.31 ± 8.26	-	-
Weight, kg	78.29± 12.68	72.06 ± 13.3	0.020
BMI, kg/m^2	28.51 ± 3.01	26.27 ± 3.52	0.001
WC, cm	98.67± 8.42	90.82 ± 10.26	<0.001
HC, cm	106.83 ± 5.88	100.89± 6.89	<0.001
FPG, mmol/L	4.76 ± 0.43	4.48 ± 0.39	0.001
FINS, μU/mL	18.41±13.58	12.87±10.88	0.028
HOMA-IR	4.01±3.39	2.62± 2.18	0.018

Notes: Data are expressed as mean ± standard deviation (SD) or median (25th, 75th percentile) for continuous variables, and n (%) for categorical variables.

Abbreviations: BMI, body mass index; WC, waist circumference; HC, hip circumference; SBP, systolic blood pressure; DBP, diastolic blood pressure; ALT, alanine aminotransferase; FPG, fasting plasma glucose; FINS, fasting insulin; HOMA-IR, insulin resistance index.

Table 2 Differences in the Baseline Amino Acid Levels and Clinical Characteristics Between the Non-Insulin Resistance and Insulin Resistance Groups

Variables	Non-Insulin Resistance (n=24)	Insulin Resistance (n=24)	P-value
Age, years	37.62±11.54	31.88±7.57	0.047
BMI, kg/m2	27.55±2.17	29.02±2.82	0.047
Waistline, cm	96.49±6.96	99.74±7.87	0.136
Fasting glucose, mmol/L	4.61±0.43	4.89±0.39	0.020
HOMA-IR	2.26±0.43	5.09±2.84	<0.001
Leu, μmol/L	153.83 ± 25.84	172.10±29.48	0.027
Ile, μmol/L	68.99±14.56	74.75±13.47	0.161
Val, μmol/L	258.42 ± 39.41	287.42±50.02	0.031
Tyr, μmol/L	65.99±13.25	71.68 ± 13.84	0.152
Phe, μmol/L	88.93±12.52	100.38±15.95	0.008
Trp, μmol/L	53.81±9.07	60.01± 10.02	0.029
AAA, μmol/L	208.73±29.64	232.07±34.99	0.016
BCAA, μmol/L	481.24±77.22	534.27±88.44	0.032

Abbreviations: Leu, leucine; Ile, isoleucine; Val, valine; Phe, phenylalanine; Trp, tryptophan; Tyr, tyrosine; AAA, aromatic amino acids; BCAA, branched chain amino acids.

Table 3 Correlation Between the Baseline Amino Acid Levels and Change in HOMA-IR

Amino Acids	Crude Model		Adjusted Model*
	β (95% CI)	p	β (95% CI)	p
AAA	−0.014(−0.029, 0.000)	0.055	−0.015(−0.031, 0.001)	0.072
BCAA	−0.006(−0.012, -0.000)	0.039	−0.007(−0.013, -0.000)	0.042
Ile	−0.033(−0.068, 0.002)	0.062	−0.036(−0.077, 0.006)	0.089
Leu	−0.012(−0.030, 0.005)	0.160	−0.016(−0.038, 0.006)	0.140
Phe	−0.034(−0.066, -0.002)	0.040	−0.037(−0.074, 0.000)	0.050
Trp	−0.032(−0.083, 0.019)	0.209	−0.030(−0.084, 0.024)	0.272
Tyr	−0.029(−0.065, 0.008)	0.119	−0.028(−0.068, 0.012)	0.159
Val	−0.013(−0.023,-0.002)	0.017	−0.013(−0.024,-0.002)	0.024

Note: *Adjusted for age, gender, and baseline BMI.

Abbreviations: Leu, leucine; Ile, isoleucine; Val, valine; Phe, phenylalanine; Trp, tryptophan; Tyr, tyrosine; AAA, aromatic amino acids; BCAA, branched chain amino acids; CI, confidence interval; HOMA-IR, insulin resistance index.

Table 4 Correlation Between the Baseline Amino Acid Levels and Change in Fasting Glucose

Amino Acids	Crude Model		Adjusted Model*
	β (95% CI)	p	β (95% CI)	p
AAA	−0.004(−0.007, -0.000)	0.045	−0.004(−0.008, 0.000)	0.045
BCAA	−0.001(−0.003, 0.000)	0.081	−0.001(−0.003, 0.000)	0.081
Ile	−0.010(−0.019,-0.002)	0.017	−0.012(−0.022,-0.001)	0.017
Leu	−0.003(−0.007, 0.002)	0.248	−0.003(−0.008, 0.003)	0.248
Phe	−0.002(−0.010, 0.007)	0.661	−0.000(−0.010, 0.010)	0.661
Trp	−0.013(−0.025, -0.001)	0.036	−0.014(−0.027, -0.001)	0.036
Tyr	−0.014(−0.022, -0.005)	0.002	−0.015(−0.024, -0.005)	0.002
Val	−0.002(−0.005, 0.000)	0.074	−0.002(−0.005, 0.001)	0.074

Note: *Adjusted for age, gender, baseline BMI.

Abbreviations: Leu, leucine; Ile, isoleucine; Val, valine; Phe, phenylalanine; Trp, tryptophan; Tyr, tyrosine; AAA, aromatic amino acids; BCAA, branched chain amino acids; CI, confidence interval.

Figure 1 Relationship between baseline aromatic amino acids (AAAs) and branched chain amino acids (BCAAs) and the change in the insulin resistance index. (A) Total AAAs, (B) Total BCAAs, (C) Isoleucine, (D) Leucine, (E) Phenylalanine, (F) Tryptophan, (G) Tyrosine, (H) Valine.

Figure 2 Relationship between baseline aromatic amino acids (AAA) and branched chain amino acids (BCAA) and changes in the fasting glucose level. (A) Total AAAs, (B) Total BCAAs, (C) Isoleucine, (D) Leucine, (E) Phenylalanine, (F) Tryptophan, (G) Tyrosine, (H) Valine.