Mechanisms of protein conservation during xylitol infusion after burn injury in rats: isotope kinetics and indirect calorimetry

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Abstract
In order to study the mechanisms by which nutrients influence post‐trauma metabolism, Sprague‐Dawley rats received a 25% full‐thickness burn and were randomly assigned to receive 12.5 g kg‐1bodyweight (BW) per day amino acids (AA) only, AA and 14.7 g hydrous glucose kg‐1BW per day or AA and 14.7 g hydrous xylitol kg‐1BW per day. After 4 days of hypocaloric feeding, rats receiving xylitol had a cumulative nitrogen balance of ± 213 ± 82 mg N, which was significantly (P < 0.001) better compared with either the AA with only —493±61 mg N or the AA and glucose group (P < 0.01) with – 160±101 mg N. During glucose infusion reduction of insulin‐mediated fat oxidation was partially compensated by an increase in glucose oxidation. Xylitol infusions resulted in increased glucose oxidation compared with the amino acid only group without simultaneously reduced fat oxidation. Although glucose and xylitol are calorically similar, their protein sparing properties and metabolic action after injury cannot be based entirely upon their caloric equivalent.