1
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Bi J, Li Y, Yang Z, Li B, Gao Y, Ping C, Chen Z. Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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2
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Al-Alsheikh AS, Alabdulkader S, Johnson B, Goldstone AP, Miras AD. Effect of Obesity Surgery on Taste. Nutrients 2022; 14:866. [PMID: 35215515 PMCID: PMC8878262 DOI: 10.3390/nu14040866] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/07/2022] [Accepted: 02/15/2022] [Indexed: 12/03/2022] Open
Abstract
Obesity surgery is a highly efficacious treatment for obesity and its comorbidities. The underlying mechanisms of weight loss after obesity surgery are not yet fully understood. Changes to taste function could be a contributing factor. However, the pattern of change in different taste domains and among obesity surgery operations is not consistent in the literature. A systematic search was performed to identify all articles investigating gustation in human studies following bariatric procedures. A total of 3323 articles were identified after database searches, searching references and deduplication, and 17 articles were included. These articles provided evidence of changes in the sensory and reward domains of taste following obesity procedures. No study investigated the effect of obesity surgery on the physiological domain of taste. Taste detection sensitivity for sweetness increases shortly after Roux-en-Y gastric bypass. Additionally, patients have a reduced appetitive reward value to sweet stimuli. For the subgroup of patients who experience changes in their food preferences after Roux-en-Y gastric bypass or vertical sleeve gastrectomy, changes in taste function may be underlying mechanisms for changing food preferences which may lead to weight loss and its maintenance. However, data are heterogeneous; the potential effect dilutes over time and varies significantly between different procedures.
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Affiliation(s)
- Alhanouf S. Al-Alsheikh
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shahd Alabdulkader
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
- Department of Health Sciences, College of Health and Rehabilitation Sciences, Princess Nourah Bint Abdulrahman University, Riyadh 84428, Saudi Arabia
| | - Brett Johnson
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
| | - Anthony P. Goldstone
- PsychoNeuroEndocrinology Research Group, Division of Psychiatry, Department of Brain Sciences, Imperial College London, Hammersmith Hospital, London W12 0NN, UK
| | - Alexander Dimitri Miras
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
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3
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Live black soldier fly larvae (Hermetia illucens) provisioning is a promising environmental enrichment for pigs as indicated by feed- and enrichment-preference tests. Appl Anim Behav Sci 2021. [DOI: 10.1016/j.applanim.2021.105481] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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4
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Mizuta H, Kumamoto N, Ugawa S, Yamamoto T. Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice. Nutrients 2021; 13:3749. [PMID: 34836006 PMCID: PMC8623908 DOI: 10.3390/nu13113749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/15/2021] [Accepted: 10/22/2021] [Indexed: 11/16/2022] Open
Abstract
In addition to the taste receptors corresponding to the six basic taste qualities-sweet, salty, sour, bitter, umami, and fatty-another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the 'kokumi' receptor because its agonists increase sweet, salty and umami tastes to induce 'koku', a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. Koku is an important factor for enhancing food palatability. However, it is not well known whether other kokumi-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine's effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a kokumi substance and GPRC6A is a newly identified kokumi receptor.
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Affiliation(s)
- Haruno Mizuta
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan;
| | - Natsuko Kumamoto
- Department of Anatomy and Neuroscience, Graduate School of Medical Sciences, Nagoya City University, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601, Japan; (N.K.); (S.U.)
| | - Shinya Ugawa
- Department of Anatomy and Neuroscience, Graduate School of Medical Sciences, Nagoya City University, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601, Japan; (N.K.); (S.U.)
| | - Takashi Yamamoto
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan;
- Health Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan
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5
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Matsumura S, Ishikawa F, Sasaki T, Terkelsen MK, Ravnskjaer K, Jinno T, Tanaka J, Goto T, Inoue K. Loss of CREB Coactivator CRTC1 in SF1 Cells Leads to Hyperphagia and Obesity by High-fat Diet But Not Normal Chow Diet. Endocrinology 2021; 162:6224280. [PMID: 33846709 PMCID: PMC8682520 DOI: 10.1210/endocr/bqab076] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Indexed: 12/19/2022]
Abstract
Cyclic adenosine monophosphate responsive element-binding protein-1-regulated transcription coactivator-1 (CRTC1) is a cytoplasmic coactivator that translocates to the nucleus in response to cyclic adenosine monophosphate. Whole-body knockdown of Crtc1 causes obesity, resulting in increased food intake and reduced energy expenditure. CRTC1 is highly expressed in the brain; therefore, it might play an important role in energy metabolism via the neuronal pathway. However, the precise mechanism by which CRTC1 regulates energy metabolism remains unknown. Here, we showed that mice lacking CRTC1, specifically in steroidogenic factor-1 expressing cells (SF1 cells), were sensitive to high-fat diet (HFD)-induced obesity, exhibiting hyperphagia and increased body weight gain. The loss of CRTC1 in SF1 cells impaired glucose metabolism. Unlike whole-body CRTC1 knockout mice, SF1 cell-specific CRTC1 deletion did not affect body weight gain or food intake in normal chow feeding. Thus, CRTC1 in SF1 cells is required for normal appetite regulation in HFD-fed mice. CRTC1 is primarily expressed in the brain. Within the hypothalamus, which plays an important role for appetite regulation, SF1 cells are only found in ventromedial hypothalamus. RNA sequencing analysis of microdissected ventromedial hypothalamus samples revealed that the loss of CRTC1 significantly changed the expression levels of certain genes. Our results revealed the important protective role of CRTC1 in SF1 cells against dietary metabolic imbalance.
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Affiliation(s)
- Shigenobu Matsumura
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Kyoto, 611-0011, Japan
- Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University, Osaka, 583-8555, Japan
- Correspondence: Shigenobu Matsumura, Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University, Habikino, Osaka, 583-8555, Japan. E-mail:
| | - Fuka Ishikawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Kyoto, 611-0011, Japan
| | - Tsutomu Sasaki
- Department of Neurology, Graduate School of Medicine, Osaka University, Osaka 565-0871, Japan
| | - Mike Krogh Terkelsen
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense M, Denmark
| | - Kim Ravnskjaer
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense M, Denmark
| | - Tomoki Jinno
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Kyoto, 611-0011, Japan
| | - Jin Tanaka
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Kyoto, 611-0011, Japan
| | - Tsuyoshi Goto
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Kyoto, 611-0011, Japan
| | - Kazuo Inoue
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Kyoto, 611-0011, Japan
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6
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Demi LM, Taylor BW, Reading BJ, Tordoff MG, Dunn RR. Understanding the evolution of nutritive taste in animals: Insights from biological stoichiometry and nutritional geometry. Ecol Evol 2021; 11:8441-8455. [PMID: 34257909 PMCID: PMC8258225 DOI: 10.1002/ece3.7745] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/04/2021] [Accepted: 05/11/2021] [Indexed: 12/21/2022] Open
Abstract
A major conceptual gap in taste biology is the lack of a general framework for understanding the evolution of different taste modalities among animal species. We turn to two complementary nutritional frameworks, biological stoichiometry theory and nutritional geometry, to develop hypotheses for the evolution of different taste modalities in animals. We describe how the attractive tastes of Na-, Ca-, P-, N-, and C-containing compounds are consistent with principles of both frameworks based on their shared focus on nutritional imbalances and consumer homeostasis. Specifically, we suggest that the evolution of multiple nutritive taste modalities can be predicted by identifying individual elements that are typically more concentrated in the tissues of animals than plants. Additionally, we discuss how consumer homeostasis can inform our understanding of why some taste compounds (i.e., Na, Ca, and P salts) can be either attractive or aversive depending on concentration. We also discuss how these complementary frameworks can help to explain the evolutionary history of different taste modalities and improve our understanding of the mechanisms that lead to loss of taste capabilities in some animal lineages. The ideas presented here will stimulate research that bridges the fields of evolutionary biology, sensory biology, and ecology.
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Affiliation(s)
- Lee M. Demi
- Department of Applied EcologyNorth Carolina State UniversityRaleighNCUSA
| | - Brad W. Taylor
- Department of Applied EcologyNorth Carolina State UniversityRaleighNCUSA
| | | | | | - Robert R. Dunn
- Department of Applied EcologyNorth Carolina State UniversityRaleighNCUSA
- Center for Evolutionary HologenomicsUniversity of CopenhagenCopenhagenDenmark
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7
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Dahir NS, Calder AN, McKinley BJ, Liu Y, Gilbertson TA. Sex differences in fat taste responsiveness are modulated by estradiol. Am J Physiol Endocrinol Metab 2021; 320:E566-E580. [PMID: 33427045 PMCID: PMC7988783 DOI: 10.1152/ajpendo.00331.2020] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Sex as a biological variable has been the focus of increasing interest. Relatively few studies have focused, however, on differences in peripheral taste function between males and females. Nonetheless, there are reports of sex-dependent differences in chemosensitivity in the gustatory system. The involvement of endogenous changes in ovarian hormones has been suggested to account for taste discrepancies. Additionally, whether sex differences exist in taste receptor expression, activation, and subsequent signaling pathways that may contribute to different taste responsiveness is not well understood. In this study, we show the presence of both the nuclear and plasma membrane forms of estrogen receptor (ER) mRNA and protein in mouse taste cells. Furthermore, we provide evidence that estrogen increases taste cell activation during the application of fatty acids, the chemical cue for fat taste, in taste receptor cells. We found that genes important for the transduction pathway of fatty acids vary between males and females and that these differences also exist across the various taste papillae. In vivo support for the effect of estrogens in taste cells was provided by comparing the fatty acid responsiveness in male, intact female, and ovariectomized (OVX) female mice with and without hormone replacement. In general, females detected fatty acids at lower concentrations, and the presence of circulating estrogens increased this apparent fat taste sensitivity. Taken together, these data indicate that increased circulating estrogens in the taste system may play a significant role in physiology and chemosensory cellular activation and, in turn, may alter taste-driven behavior.NEW & NOTEWORTHY Using molecular, cellular, and behavioral analyses, this study shows that sex differences occur in fat taste in a mouse model. Female mice are more responsive to fatty acids, leading to an overall decrease in intake and fatty acid preference. These differences are linked to sex hormones, as estradiol enhances taste cell responsiveness to fatty acids during periods of low circulating estrogen following ovariectomy and in males. Estradiol is ineffective in altering fatty acid signaling during a high-estrogen period and in ovariectomized mice on hormone replacement. Thus, taste receptor cells are a direct target for actions of estrogen, and there are multiple receptors with differing patterns of expression in taste cells.
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Affiliation(s)
- Naima S Dahir
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, Florida
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
| | - Ashley N Calder
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, Florida
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
| | | | - Yan Liu
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
| | - Timothy A Gilbertson
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
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8
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Kauselmann K, Krause ET, Glitz B, Gallmann E, Schrade H, Schrader L. Short-term choice of fattening pigs for additional plant-based materials. Appl Anim Behav Sci 2020. [DOI: 10.1016/j.applanim.2020.104975] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Takeuchi H, Terada M, Kobayashi K, Uraguchi M, Nomura Y, Hanada N. Influences of Masticatory Function Recovery Combined with Health Guidance on Body Composition and Metabolic Parameters. Open Dent J 2019. [DOI: 10.2174/1874210601913010124] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Background:
Tooth loss reduces masticatory function. Insufficient masticatory function causes an increase in carbohydrate intake while decreasing the intake of foods with a low Glycemic Index (GI) and high in protein, antioxidants, dietary fiber, vitamins, and minerals. Protein-energy malnutrition may lead to metabolic syndrome, frailty, and faster onset of Non-Communicable Diseases (NCDs). Individuals with tooth loss resulting in problematic eating habits require behavior modification and health guidance.
Objective:
This report aims to evaluate the influence of dental prostheses combined with health guidance on body composition and metabolic parameters.
Methods:
Data were collected from three subjects: Two with molar loss and one with edentulism. Masticatory function was restored in each subject through prosthodontic treatment. Masticatory performance was evaluated before and after the prosthodontic treatment by having the subjects chew a gummy jelly and measuring the glucose extraction. Questionnaires were used to assess food intake and lifestyle habits. Health guidance based on the results of the questionnaires was conducted simultaneously with the prosthodontic intervention. Body composition and blood pressure were measured and blood tests were performed at baseline and around 90 days after the first health guidance session.
Results:
Masticatory ability, body-mass index, basal metabolism standard value, body-fat percentage, and intake of certain nutrients improved in all cases. Blood pressure and hemoglobin A1c improved in two cases.
Conclusion:
Masticatory function recovery combined with health guidance was effective in preventing the onset or deterioration of NCDs in patients with masticatory dysfunction.
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10
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Oliva L, Aranda T, Caviola G, Fernández-Bernal A, Alemany M, Fernández-López JA, Remesar X. In rats fed high-energy diets, taste, rather than fat content, is the key factor increasing food intake: a comparison of a cafeteria and a lipid-supplemented standard diet. PeerJ 2017; 5:e3697. [PMID: 28929011 PMCID: PMC5600723 DOI: 10.7717/peerj.3697] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 07/26/2017] [Indexed: 11/20/2022] Open
Abstract
Background Food selection and ingestion both in humans and rodents, often is a critical factor in determining excess energy intake and its related disorders. Methods Two different concepts of high-fat diets were tested for their obesogenic effects in rats; in both cases, lipids constituted about 40% of their energy intake. The main difference with controls fed standard lab chow, was, precisely, the lipid content. Cafeteria diets (K) were self-selected diets devised to be desirable to the rats, mainly because of its diverse mix of tastes, particularly salty and sweet. This diet was compared with another, more classical high-fat (HF) diet, devised not to be as tasty as K, and prepared by supplementing standard chow pellets with fat. We also analysed the influence of sex on the effects of the diets. Results K rats grew faster because of a high lipid, sugar and protein intake, especially the males, while females showed lower weight but higher proportion of body lipid. In contrast, the weight of HF groups were not different from controls. Individual nutrient’s intake were analysed, and we found that K rats ingested large amounts of both disaccharides and salt, with scant differences of other nutrients’ proportion between the three groups. The results suggest that the key differential factor of the diet eliciting excess energy intake was the massive presence of sweet and salty tasting food. Conclusions The significant presence of sugar and salt appears as a powerful inducer of excess food intake, more effective than a simple (albeit large) increase in the diet’s lipid content. These effects appeared already after a relatively short treatment. The differential effects of sex agree with their different hedonic and obesogenic response to diet.
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Affiliation(s)
- Laia Oliva
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Tània Aranda
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Giada Caviola
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Anna Fernández-Bernal
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Marià Alemany
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain.,Institute of Biomedicine, University of Barcelona, Barcelona, Spain.,CIBER OBN, Centro de Investigaciones Biomédicas en Red, Barcelona, Spain
| | - José Antonio Fernández-López
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain.,Institute of Biomedicine, University of Barcelona, Barcelona, Spain.,CIBER OBN, Centro de Investigaciones Biomédicas en Red, Barcelona, Spain
| | - Xavier Remesar
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain.,Institute of Biomedicine, University of Barcelona, Barcelona, Spain.,CIBER OBN, Centro de Investigaciones Biomédicas en Red, Barcelona, Spain
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11
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Douglas Braymer H, Zachary H, Schreiber AL, Primeaux SD. Lingual CD36 and nutritional status differentially regulate fat preference in obesity-prone and obesity-resistant rats. Physiol Behav 2017; 174:120-127. [PMID: 28302572 DOI: 10.1016/j.physbeh.2017.03.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 02/20/2017] [Accepted: 03/11/2017] [Indexed: 11/16/2022]
Abstract
Lingual fatty acid receptors (i.e. CD36) mediate the orosensory perception of fat/fatty acids and may contribute to the susceptibility to develop obesity. The current study tested the hypothesis that fat/fatty acid preference in obesity-prone (OP, Osborne-Mendel) and obesity-resistant (OR, S5B/Pl) rats is mediated by nutritional status and lingual CD36. To determine if nutritional status affected linoleic acid (LA) preference in OP and OR rats, rats were either fasted overnight or fed a high fat diet (60% kcal from fat). In OR rats, fasting increased the preference for higher concentrations of LA (1.0%), while consumption of a high fat diet decreased LA preference. In OP rats, fasting increased the preference for lower concentrations of LA (0.25%), however high fat diet consumption did not alter LA preference. To determine if lingual CD36 mediated the effects of an overnight fast on LA preference, the expression of lingual CD36 mRNA was assessed and the effect of lingual application of CD36 siRNA on LA preference was determined. Fasting increased lingual CD36 mRNA expression in OR rats, but failed to alter lingual CD36 mRNA in OP rats. Following an overnight fast, application of lingual CD36 siRNA led to a decrease in LA preference in OR, but not OP rats. Lingual application of CD36 siRNA was also used to determine if lingual CD36 mediated the intake and preference for a high fat diet in OP and OR rats. CD36 siRNA decreased the preference and intake of high fat diet in OR rats, but not OP rats. The results from this study suggest that the dysregulation of lingual CD36 in OP rats is a potential factor leading to increased fat intake and fat preference and an enhanced susceptibility to develop obesity.
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Affiliation(s)
- H Douglas Braymer
- Pennington Biomedical Research Center, Baton Rouge, LA 70808, United States
| | - Hannah Zachary
- Pennington Biomedical Research Center, Baton Rouge, LA 70808, United States
| | - Allyson L Schreiber
- Department of Physiology, LSU Health Sciences Center, New Orleans, LA 70112, United States
| | - Stefany D Primeaux
- Department of Physiology, LSU Health Sciences Center, New Orleans, LA 70112, United States; Joint Diabetes, Endocrinology & Metabolism Program, Pennington Biomedical Research Center, Baton Rouge, LA 70808, United States.
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12
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Izumi S, Hong G, Iwasaki K, Izumi M, Matsuyama Y, Chiba M, Toda T, Kudo TA. Gustatory Salivation Is Associated with Body Mass Index, Daytime Sleepiness, and Snoring in Healthy Young Adults. TOHOKU J EXP MED 2016; 240:153-165. [PMID: 27760896 DOI: 10.1620/tjem.240.153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The taste detection system for oral fatty acid may be related to obesity. In addition, sleep is intrinsically and closely related to food intake and metabolism. However, the association of gustatory salivation with body mass index (BMI), daytime sleepiness, or sleep habits is largely unknown. Therefore, we evaluated the relationship between gustatory salivation and BMI, Epworth sleepiness scale (ESS, a daytime sleepiness scale) or sleep habits among 26 healthy young individuals (20 males and 6 females; mean age: 26.0 ± 4.3 years). We also measured the saliva flow rate (SFR) that was induced by gum-chewing or each of three prototypical tastants (acetic acid, sucrose, and NaCl). Further, the SFR was induced by fatty acid, provided as oleic acid (OA) homogenized in non-fat milk. All participants showed normal rates of salivation during resting and gum-chewing states. The increase in the SFR induced by OA, but not by each of the three tastants, was associated with BMI. Moreover, both daytime sleepiness level and frequency of snoring were associated with the increase in the SFR induced by NaCl. These results suggest that BMI is associated with salivation induced by oral fatty acid exposure. Additionally, the regulatory mechanism for the NaCl-induced salivation reflex may have a relationship with impairments of the respiratory control system that are related to snoring during sleep and lead to daytime sleepiness because of insufficient sleep. Thus, measurement of gustatory salivation might contribute to the evaluation and prevention of obesity and sleep-related breathing disorders.
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Affiliation(s)
- Satoshi Izumi
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
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13
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Asano M, Hong G, Matsuyama Y, Wang W, Izumi S, Izumi M, Toda T, Kudo TA. Association of Oral Fat Sensitivity with Body Mass Index, Taste Preference, and Eating Habits in Healthy Japanese Young Adults. TOHOKU J EXP MED 2016; 238:93-103. [PMID: 26797054 DOI: 10.1620/tjem.238.93] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Oral fat sensitivity (OFS, the ability to detect fat) may be related to overeating-induced obesity. However, it is largely unknown whether OFS affects taste preference and eating habits. Therefore, we aimed to evaluate (1) the association between body mass index (BMI) and OFS and (2) the relationship of OFS with four types of taste preference (sweet, sour, salty, and bitter) and eating habits using serial concentrations of oleic acid (OA) homogenized in non-fat milk and a self-reported questionnaire. Participants were 25 healthy Japanese individuals (mean age: 27.0 ± 5.6 years), among whom the OA detection threshold was significantly associated with BMI. Participants were divided into two subgroups based on oral sensitivity to 2.8 mM OA: hypersensitive (able to detect 2.8 mM OA, n = 16) and hyposensitive (unable to detect 2.8 mM OA, n = 9). The degree of sweet taste preference of the hypersensitive group was significantly higher than that of the hyposensitive group. Furthermore, there was significantly higher degree of preference for high-fat sweet foods than low-fat sweet foods in the hypersensitive group. There was also a significant inverse correlation between the OA detection threshold and the degree of both spare eating and postprandial satiety. Thus, OFS is associated not only with BMI, but also with the preference for high-fat sweet foods and eating habits. The present study provides novel insights that measuring OFS may be useful for assessing the risk of obesity associated with overeating in countries, including Japan, where BMI is increasing in the population.
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Affiliation(s)
- Masanobu Asano
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
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14
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Kasumyan AO. Taste attractiveness of free amino acids and their physicochemical and biological properties (as exemplified by fishes). J EVOL BIOCHEM PHYS+ 2016. [DOI: 10.1134/s0022093016040013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Kubant R, Poon AN, Sánchez-Hernández D, Domenichiello AF, Huot PSP, Pannia E, Cho CE, Hunschede S, Bazinet RP, Anderson GH. A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats. Nutr Diabetes 2015; 5:e188. [PMID: 26657014 PMCID: PMC4735054 DOI: 10.1038/nutd.2015.40] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 11/06/2015] [Accepted: 11/15/2015] [Indexed: 12/17/2022] Open
Abstract
Background: Obesity is associated with increased consumption and preference for dietary fat. Experimental models of fat-induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons of these commonly used fat sources, or the influence of their fatty acid composition, on the development of diet-induced obesity. Objective: To compare the effects of lard and hydrogenated vegetable-shortening diets, which differ in their fatty acid composition, on weight gain and the development of obesity and insulin resistance in rats. Methods and design: Male Wistar rats were fed ad libitum for 14 weeks high-fat diets containing either (1) high vegetable fat (HVF, 60 kcal% from vegetable shortening) or (2) high lard fat (HLF, 60 kcal% from lard). Rats fed normal-fat (NF, 16 kcal% from vegetable shortening) diet served as control. Body weight, food intake, adipose tissue mass, serum 25[OH]D3, glucose, insulin and fatty acid composition of diets were measured. Results: Rats fed either of the two high-fat diets had higher energy intake, weight gain and fat accretion than rats fed normal-fat diet. However, rats fed the HLF diet consumed more calories and gained more weight and body fat with greater increases of 32% in total (158.5±8.2 vs 120.2±6.6 g, P<0.05), 30% in visceral (104.4±5.2 vs 80.3±4.2 g, P<0.05) and 36% in subcutaneous fat mass (54.1±3.6 vs 39.9±3.1 g, P<0.05), compared with rats fed the HVF diet. Higher visceral adiposity was positively correlated with serum insulin (r=0.376, P<0.05) and homeostatic model assessment insulin resistance (r=0.391, P<0.05). Conclusion: We conclude that lard-based high-fat diets accentuate the increase in weight gain and the development of obesity and insulin resistance more than hydrogenated vegetable-shortening diets. These results further point to the importance of standardizing fatty acid composition and type of fat used in determining outcomes of consuming high-fat diets.
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Affiliation(s)
- R Kubant
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - A N Poon
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - D Sánchez-Hernández
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - A F Domenichiello
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - P S P Huot
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - E Pannia
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - C E Cho
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - S Hunschede
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - R P Bazinet
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - G H Anderson
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.,Department of Physiology, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
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16
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Hebebrand J, Albayrak Ö, Adan R, Antel J, Dieguez C, de Jong J, Leng G, Menzies J, Mercer JG, Murphy M, van der Plasse G, Dickson SL. “Eating addiction”, rather than “food addiction”, better captures addictive-like eating behavior. Neurosci Biobehav Rev 2014; 47:295-306. [DOI: 10.1016/j.neubiorev.2014.08.016] [Citation(s) in RCA: 244] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 08/25/2014] [Accepted: 08/28/2014] [Indexed: 01/18/2023]
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RADELOFF DANIEL, WILLMANN KATHRIN, OTTO LISA, LINDNER MICHAEL, PUTNAM KAREN, VAN LEEUWEN SARA, KAYE WALTERH, POUSTKA FRITZ, WAGNER ANGELA. High-fat taste challenge reveals altered striatal response in women recovered from bulimia nervosa: A pilot study. World J Biol Psychiatry 2014; 15:307-16. [PMID: 22540408 PMCID: PMC4301574 DOI: 10.3109/15622975.2012.671958] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
OBJECTIVES Individuals with anorexia nervosa (AN) and bulimia nervosa (BN) tend to have disordered thinking and eating behaviours in regards to fat containing foods. This is the first study to investigate neuronal pathways that may contribute to altered fat consumption in eating disordered patients. METHODS We used functional magnetic resonance imaging (fMRI) to compare responses to a high-fat cream stimulus, water, and a non-caloric viscous stimulus (CMC) to control for response to viscosity in individuals recovered from AN (N = 15), BN (N = 14) and a healthy control sample (CW, N = 18). RESULTS An interaction analysis (ANOVAR) comparing the three groups (AN, BN, CW) and the three conditions (cream, CMC, water) revealed significant differences in the left anterior ventral striatum (AVS). A post hoc analysis displayed a higher magnitude of response for the contrast cream/water in BN compared to AN or CW and for the contrast CMC/water in BN compared to AN. CONCLUSIONS BN showed an exaggerated AVS response for the cream/water contrast in comparison to AN or CW. Moreover, BN showed an exaggerated AVS response for the CMC/water contrast in comparison to AN. These findings support the possibility that BN have an altered hedonic and/or motivational drive to consume fats.
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Affiliation(s)
- DANIEL RADELOFF
- Department of Child & Adolescent Psychiatry, J.W. Goethe University of Frankfurt, Frankfurt, Germany,Department of Pediatric Neurology, J.W. Goethe University of Frankfurt, Frankfurt, Germany
| | - KATHRIN WILLMANN
- Department of Child & Adolescent Psychiatry, J.W. Goethe University of Frankfurt, Frankfurt, Germany
| | - LISA OTTO
- Department of Child & Adolescent Psychiatry, J.W. Goethe University of Frankfurt, Frankfurt, Germany
| | - MICHAEL LINDNER
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany
| | - KAREN PUTNAM
- School of Medicine, Department of Environmental Health, Division of Epidemiology and Biostatistics, University of Cincinnati, Cincinnati, OH, USA
| | - SARA VAN LEEUWEN
- Department of Neurophysiology, Max Planck Institute for Brain Research, Frankfurt, Germany
| | - WALTER H KAYE
- Department of Psychiatry, University of California, San Diego, La Jolla, CA, USA
| | - FRITZ POUSTKA
- Department of Child & Adolescent Psychiatry, J.W. Goethe University of Frankfurt, Frankfurt, Germany
| | - ANGELA WAGNER
- Department of Child & Adolescent Psychiatry, J.W. Goethe University of Frankfurt, Frankfurt, Germany,Department of Psychiatry, University of California, San Diego, La Jolla, CA, USA
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18
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Fushiki T. Why fat is so preferable: from oral fat detection to inducing reward in the brain. Biosci Biotechnol Biochem 2014; 78:363-9. [DOI: 10.1080/09168451.2014.905186] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Abstract
Potential mechanisms underlying the high palatability of fat can be assessed by reviewing animal studies on fat detection and brain patterns during reward behavior. Fatty acids are likely recognized by receptors on taste buds, with the signals transmitted to the brain through taste nerves. Ingested oil is broken down and absorbed in the gastrointestinal tract, which also sends signals to the brain through unknown mechanisms. Information from both sensory receptors and peripheral tissue is integrated by the brain, resulting in a strong appetite for fatty foods via a reward system. Understanding mechanisms of fat recognition will prove valuable in the development of strategies to manage the high palatability of foods.
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Affiliation(s)
- Tohru Fushiki
- Division of Food Science & Biochemistry, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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19
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Weltens N, Zhao D, Van Oudenhove L. Where is the comfort in comfort foods? Mechanisms linking fat signaling, reward, and emotion. Neurogastroenterol Motil 2014; 26:303-15. [PMID: 24548257 DOI: 10.1111/nmo.12309] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Accepted: 12/30/2013] [Indexed: 12/13/2022]
Abstract
BACKGROUND Food in general, and fatty foods in particular, have obtained intrinsic reward value throughout evolution. This reward value results from an interaction between exteroceptive signals from different sensory modalities, interoceptive hunger/satiety signals from the gastrointestinal tract to the brain, as well as ongoing affective and cognitive processes. Further evidence linking food to emotions stems from folk psychology ('comfort foods') and epidemiological studies demonstrating high comorbidity rates between disorders of food intake, including obesity, and mood disorders such as depression. PURPOSE This review paper aims to give an overview of current knowledge on the neurophysiological mechanisms underlying the link between (fatty) foods, their reward value, and emotional responses to (anticipation of) their intake in humans. Firstly, the influence of exteroceptive sensory signals, including visual, olfactory ('anticipatory food reward'), and gustatory ('consummatory food reward'), on the encoding of reward value in the (ventral) striatum and of subjective pleasantness in the cingulate and orbitofrontal cortex will be discussed. Differences in these pathways and mechanisms between lean and obese subjects will be highlighted. Secondly, recent studies elucidating the mechanisms of purely interoceptive fatty acid-induced signaling from the gastrointestinal tract to the brain, including the role of gut peptides, will be presented. These studies have demonstrated that such subliminal interoceptive stimuli may impact on hedonic circuits in the brain, and thereby influence the subjective and neural responses to negative emotion induction. This suggests that the effect of foods on mood may even occur independently from their exteroceptive sensory properties.
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Affiliation(s)
- N Weltens
- Translational Research Centre for Gastrointestinal Disorders (TARGID), Department of Clinical & Experimental Medicine, University of Leuven, Leuven, Belgium
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20
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Foo H, Norgren R. Concentration and state dependent reductions in corn oil intakes after glossopharyngeal nerve transections in rats. Physiol Behav 2014; 128:166-71. [PMID: 24534178 DOI: 10.1016/j.physbeh.2014.02.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2013] [Revised: 01/25/2014] [Accepted: 02/04/2014] [Indexed: 11/19/2022]
Abstract
Previous studies indicate a role for the glossopharyngeal nerve (GL) in the detection of dietary fats. The present experiments examined the effects of bilateral glossopharyngeal nerve transections (GLx) on the intake of low (4.8%), moderate (16%), and full-fat (100%) corn oil in non-deprived, food-deprived, and water-deprived rats. The rats had access to oils, 0.3 M sucrose, and water in a gustometer that measured number of licks and latency to the first lick during brief access trials. The behavioral measures were used as indices of the amount consumed and the motivation to ingest, respectively. After baseline intakes had stabilized, the rats received GLx or sham transections (Sham) and were then re-tested. Pre and post-surgery responses were compared to determine the impact of GLx on intake and the motivation to ingest. In non-deprived rats, GLx reduced the intake of 4.8% and 16% oils and decreased the motivation to ingest these oils. In food-deprived rats, GLx prevented increases in the ingestion of 4.8% and 16% oils and in the motivation to ingest these oils. In water-deprived rats, GLx reduced the intake of 100% oil and produced a general decrease in the motivation to consume low, moderate, and full-fat emulsions. These results indicate that GL is partially involved in corn oil intake and suggest an interactive effect of oil concentration with homeostatic state.
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Affiliation(s)
- H Foo
- Department of Neural & Behavioral Sciences, College of Medicine, Pennsylvania State University, United States.
| | - R Norgren
- Department of Neural & Behavioral Sciences, College of Medicine, Pennsylvania State University, United States
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21
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Sakamoto T, Takahashi N, Goto T, Kawada T. Dietary factors evoke thermogenesis in adipose tissues. Obes Res Clin Pract 2014; 8:e533-9. [PMID: 25434908 DOI: 10.1016/j.orcp.2013.12.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/01/2013] [Revised: 10/22/2013] [Accepted: 12/03/2013] [Indexed: 01/12/2023]
Abstract
In dietary factors, energetic food constituents and the "non-energetic food constituents" such as smell and taste through sensory nerve stimulation have been found to be linked intrinsically with the accelerated expression of diet-induced thermogenesis that accompanies the burning of fat within brown adipose tissues (BAT). The compounds are responsible for BAT and uncoupling protein-1 (UCP1) activation or induction caused by food components. Many of these activate and strengthen BAT activation through the following pathway: sensory stimulations induce sympathetic nerve activation through central phase. In the fight against obesity, the development of food compounds and pharmaceuticals that activate or induce BAT and UCP1 is expected. In this review, we discuss that how dietary compounds effect thermogenesis through BAT and UCP1.
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Affiliation(s)
- Tomoya Sakamoto
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan
| | - Nobuyuki Takahashi
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan; Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
| | - Tsuyoshi Goto
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan; Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
| | - Teruo Kawada
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan; Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan.
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22
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Mera Y, Hata T, Ishii Y, Tomimoto D, Kawai T, Ohta T, Kakutani M. JTT-130, a novel intestine-specific inhibitor of microsomal triglyceride transfer protein, reduces food preference for fat. J Diabetes Res 2014; 2014:583752. [PMID: 24959597 PMCID: PMC4052484 DOI: 10.1155/2014/583752] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Accepted: 04/24/2014] [Indexed: 11/18/2022] Open
Abstract
Microsomal triglyceride transfer protein (MTP) is involved in the assembly and secretion of triglyceride-rich lipoproteins from enterocytes and hepatocytes. JTT-130 is a novel intestine-specific MTP inhibitor, which has been shown to be useful in the prevention and treatment of dyslipidemia, obesity, and diabetes. JTT-130 has also been shown to suppress food intake in a dietary fat-dependent manner in rats. However, whether JTT-130 enables changes in food preference and nutrient consumption remains to be determined. Therefore, the aim of the present study was to investigate the effects of JTT-130 on food preference in rat under free access to two different diets containing 3.3% fat (low-fat diet, LF diet) and 35% fat (high-fat diet, HF diet). JTT-130 decreased HF diet intake and increased LF diet intake, resulting in a change in ratio of caloric intake from LF and HF diets to total caloric intake. In addition, macronutrient analysis revealed that JTT-130 did not affect carbohydrate consumption but significantly decreased fat consumption (P < 0.01). These findings suggest that JTT-130 not only inhibits fat absorption, but also suppresses food intake and specifically reduces food preference for fat. Therefore, JTT-130 is expected to provide a new option for the prevention and treatment of obesity and obesity-related metabolic disorders.
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Affiliation(s)
- Yasuko Mera
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
- *Yasuko Mera:
| | - Takahiro Hata
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
| | - Yukihito Ishii
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
| | - Daisuke Tomimoto
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
| | - Takashi Kawai
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
| | - Takeshi Ohta
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
| | - Makoto Kakutani
- Central Pharmaceutical Research Institute, Japan Tobacco Inc., 1-1 Murasaki-cho, Takatsuki, Osaka 569-1125, Japan
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Chen CSY, Bench EM, Allerton TD, Schreiber AL, Arceneaux KP, Primeaux SD. Preference for linoleic acid in obesity-prone and obesity-resistant rats is attenuated by the reduction of CD36 on the tongue. Am J Physiol Regul Integr Comp Physiol 2013; 305:R1346-55. [PMID: 24154509 PMCID: PMC3882564 DOI: 10.1152/ajpregu.00582.2012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Accepted: 10/18/2013] [Indexed: 11/22/2022]
Abstract
Differential sensing of dietary fat and fatty acids by the oral cavity is proposed to regulate the susceptibility to obesity. In the current experiments, animals that differ in their susceptibility to obesity were used to investigate the influence of the oral cavity on the preference for the polyunsaturated fatty acid, linoleic acid. In experiment 1, the preference for differing concentrations of linoleic acid was determined in obesity-prone Osborne-Mendel (OM) and obesity-resistant S5B/Pl (S5B) rats. The preference threshold for linoleic acid was lower in S5B rats, compared with OM rats. To determine whether differences in linoleic acid preference threshold were related to innate strain differences in the fatty acid receptors on the tongue, the expression of GPR120, GPR40, and CD36 on the circumvallate papillae were assessed in OM and S5B rats. Results indicated that the expression of CD36, GPR40, and GPR120 did not differ between these two strains. Numerous studies have examined the role of CD36 on fat intake; therefore, in experiment 3, RNA interference was used to decrease the expression of CD36 on the tongues of OM and S5B rats, and the effect of decreased CD36 expression on linoleic acid preference was determined. CD36 siRNA attenuated linoleic acid preference for the most preferred concentration in both OM and S5B rats. Overall, these data indicate that there are innate differences in the preference threshold for linoleic acid in obesity-prone and obesity-resistant rats. Experimentally reducing the expression of CD36 on the circumvallate papillae attenuated the preference for linoleic acid in both strains.
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Affiliation(s)
- Christina S-Y Chen
- Joint Diabetes, Endocrinology and Metabolism Program, Louisiana State University System, Louisiana State University Health Science Center-New Orleans, New Orleans, Lousiana; and
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24
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Godinot N, Yasumatsu K, Barcos M, Pineau N, Ledda M, Viton F, Ninomiya Y, le Coutre J, Damak S. Activation of tongue-expressed GPR40 and GPR120 by non caloric agonists is not sufficient to drive preference in mice. Neuroscience 2013; 250:20-30. [DOI: 10.1016/j.neuroscience.2013.06.043] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2013] [Revised: 06/18/2013] [Accepted: 06/20/2013] [Indexed: 10/26/2022]
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25
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Primeaux SD, Braymer HD, Bray GA. CD36 mRNA in the gastrointestinal tract is differentially regulated by dietary fat intake in obesity-prone and obesity-resistant rats. Dig Dis Sci 2013; 58:363-70. [PMID: 22915197 PMCID: PMC4201504 DOI: 10.1007/s10620-012-2364-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Accepted: 08/06/2012] [Indexed: 01/16/2023]
Abstract
BACKGROUND The gastrointestinal tract (GI) is important for detection and transport of consumed nutrients and has been implicated in susceptibility to diet-induced obesity in various rat strains. AIMS The current studies investigated the regulation of CD36, a receptor which facilitates uptake of long-chain fatty acids, in the GI tract of obesity-prone Osborne-Mendel and obesity-resistant S5B rats fed a high-fat diet. METHODS Osborne-Mendel and S5B rats consumed a high-fat diet (HFD, 55 % kcal from fat) or a low-fat diet (10 % kcal from fat) for either 3 or 14 days. CD36 messenger RNA (mRNA) levels were measured from circumvallate papillae of the tongue and from duodenal enterocytes. RESULTS In Osborne-Mendel rats, consumption of HFD for 3 and 14 days led to an increase in CD36 mRNA on circumvallate papillae and in duodenal enterocytes. CD36 mRNA levels were positively correlated with body weight gain and kilocalories consumed at 3 days. In S5B rats, consumption of HFD for 3 days did not alter CD36 mRNA levels on circumvallate papillae or in the duodenum. Duodenal CD36 levels were elevated in S5B rats following 14 days of HFD consumption. CD36 mRNA levels in the duodenum were positively correlated with body weight gain and kilocalories consumed at 14 days. CONCLUSIONS These data support the differential sensing of nutrients by two regions of the GI tract of obesity-prone and obesity-resistant rats consuming HFD and suggest a role for CD36 in the strain-specific susceptibility to obesity.
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Affiliation(s)
- Stefany D. Primeaux
- Joint Diabetes, Endocrinology and Metabolism Program, Louisiana State University System, Louisiana State University Health Science Center-New Orleans, New Orleans, LA 70112, USA. Internal Medicine-Endocrinology, Diabetes & Metabolism, LSUHSC-NO, 1542 Tulane Ave, Box T4 M-2, New Orleans, LA 70112, USA
| | | | - George A. Bray
- Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA
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Kulkarni B, Mattes R. Evidence for Presence of Nonesterified Fatty Acids as Potential Gustatory Signaling Molecules in Humans. Chem Senses 2012; 38:119-27. [DOI: 10.1093/chemse/bjs095] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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27
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Tucker RM, Mattes RD. Are free fatty acids effective taste stimuli in humans? Presented at the symposium "The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond" held at the iNstitute of Food Technologists 2011 Annual Meeting, New Orleans, LA, June 12, 2011. J Food Sci 2012; 77:S148-51. [PMID: 22384969 DOI: 10.1111/j.1750-3841.2011.02518.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The popularity of low- and reduced-fat foods has increased as consumers seek to decrease their energy consumption. Fat replacers may be used in fat-reduced products to maintain their sensory properties. However, these ingredients have been largely formulated to replicate nongustatory properties of fats to foods and have only achieved moderate success. There is increasing evidence that fats also activate the taste system and uniquely evoke responses that may influence product acceptance. Work supporting a taste component of fat has prompted questions about whether fat constitutes an additional "primary" or "basic" taste quality. This review briefly summarizes this evidence, focusing on human studies, when possible. Effective stimuli, possible receptors, and physiological changes due to oral fat exposure are discussed. Some studies suggest that there are fatty acid tasters and nontasters and if verified could have implications for targeted product development.
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Affiliation(s)
- Robin M Tucker
- Dept. of Nutrition Science, Purdue Univ., 212 Stone Hall, 700 W. State St., West Lafayette, IN 47907-2059, USA
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28
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Frank S, Linder K, Kullmann S, Heni M, Ketterer C, Cavusoglu M, Krzeminski A, Fritsche A, Häring HU, Preissl H, Hinrichs J, Veit R. Fat intake modulates cerebral blood flow in homeostatic and gustatory brain areas in humans. Am J Clin Nutr 2012; 95:1342-9. [PMID: 22572644 DOI: 10.3945/ajcn.111.031492] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The hypothalamus is the central homeostatic control region of the brain and, therefore, highly influenced by nutrients such as glucose and fat. Immediate and prolonged homeostatic effects of glucose ingestion have been well characterized. However, studies that used stimulation with fat have mainly investigated immediate perceptional processes. Besides homeostatic processes, the gustatory cortex, including parts of the insular cortex, is crucial for the processing of food items. OBJECTIVE The aim of this study was to investigate the effect of high- compared with low-fat meals on the hypothalamus and the insular cortex. DESIGN Eleven healthy men participated in a single-blinded, functional MRI study of high- and low-fat meals on 2 measurement days. Cerebral blood flow (CBF) was measured before and 30 and 120 min after intake of high- and low-fat yogurts. Hunger was rated and blood samples were taken before each CBF measurement. RESULTS High-fat yogurt induced a pronounced decrease in CBF in the hypothalamus, and the corresponding CBF change correlated positively with the insulin change. Furthermore, insular activity increased after 120 min in the low-fat condition only. The CBF change in both regions correlated positively in the high-fat condition. CONCLUSIONS The decrease in hypothalamic activity and the interaction with the insular cortex elicited by fat may contribute to an efficient energy homeostasis. Therefore, fat might be a modulator of homeostatic and gustatory brain regions and their interaction. This trial was registered at clinicaltrials.gov as NCT01516021.
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Affiliation(s)
- Sabine Frank
- MEG Center, University of Tübingen, Tübingen, Germany
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Yu T, Shah BP, Hansen DR, Park-York M, Gilbertson TA. Activation of oral trigeminal neurons by fatty acids is dependent upon intracellular calcium. Pflugers Arch 2012; 464:227-37. [PMID: 22644615 DOI: 10.1007/s00424-012-1116-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2012] [Revised: 05/15/2012] [Accepted: 05/15/2012] [Indexed: 02/07/2023]
Abstract
The chemoreception of dietary fat in the oral cavity has largely been attributed to activation of the somatosensory system that conveys the textural properties of fat. However, the ability of fatty acids, which are believed to represent the proximate stimulus for fat taste, to stimulate rat trigeminal neurons has remained unexplored. Here, we found that several free fatty acids are capable of activating trigeminal neurons with different kinetics. Further, a polyunsaturated fatty acid, linoleic acid (LA), activates trigeminal neurons by increasing intracellular calcium concentration and generating depolarizing receptor potentials. Ion substitution and pharmacological approaches reveal that intracellular calcium store depletion is crucial for LA-induced signaling in a subset of trigeminal neurons. Using pseudorabies virus (PrV) as a live cell tracer, we identified a subset of lingual nerve-innervated trigeminal neurons that respond to different subsets of fatty acids. Quantitative real-time PCR of several transient receptor potential channel markers in individual neurons validated that PrV labeled a subset but not the entire population of lingual-innervated trigeminal neurons. We further confirmed that the LA-induced intracellular calcium rise is exclusively coming from the release of calcium stores from the endoplasmic reticulum in this subset of lingual nerve-innervated trigeminal neurons.
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Affiliation(s)
- Tian Yu
- Department of Biology, Utah State University, 5305 Old Main Hill, Logan, UT 84322, USA
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Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research? Animal 2012; 6:118-36. [DOI: 10.1017/s1751731111001315] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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Solà-Oriol D, Roura E, Torrallardona D. Feed preference in pigs: effect of selected protein, fat, and fiber sources at different inclusion rates. J Anim Sci 2011; 89:3219-27. [PMID: 21571898 DOI: 10.2527/jas.2011-3885] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Three double-choice feeding experiments were conducted to study the effect of different feedstuffs on feed preference in pigs. Fifteen protein sources, 6 fat sources, and 3 fiber sources were evaluated in Exp. 1, 2, and 3, respectively. Pigs were offered a series of double choices between a common reference diet and the diet with the ingredient under evaluation. The reference diet contained a soybean meal product with 56% CP (SBM-56), sunflower oil, and wheat bran, which were considered as the feedstuffs of reference for the protein, fat, and fiber sources, respectively. Preference, expressed as percentage of the tested diet to total feed intake, was affected by feedstuff nature and by its inclusion rate. In Exp. 1, feeds with fish meal at 50 and 100 g·kg⁻¹, dried porcine hydrolyzed protein at 50 g·kg⁻¹, and lupine, soybean meal with 44% CP, and dried skim milk at 100 g·kg⁻¹ were preferred (P < 0.05) to the reference feed with SBM-56. On the contrary, relative to SBM-56, an avoidance (preference less than 50%) was observed for potato protein at all inclusion rates tested, rapeseed meal and acid milk whey at 100 and 200 g·kg⁻¹, and dried porcine hydrolyzed protein, soybean protein concentrate, wheat gluten, and sunflower meal at 200 g·kg(-1). The storage of dried skim milk, soybean protein concentrate, and potato protein for 10 mo resulted in a reduction (P < 0.001) of their preference values. In Exp. 2, the feed with palm oil (at 30 g·kg⁻¹) was preferred (P < 0.05), whereas feeds with linseed oil (at 30 and 100 g·kg⁻¹) and soybean oil (at 100 g·kg⁻¹) were avoided (P < 0.05) when contrasted with the reference feed with sunflower oil. Finally, in Exp. 3 diets with dehydrated alfalfa and sugar beet pulp at 130 g·kg⁻¹ had a reduced (P < 0.05) preference compared with the reference diet with wheat bran. It is concluded that feedstuff nature, inclusion rate, and freshness affect feed preference in pigs. Feedstuff preferences should be taken into account during diet formulation, particularly at critical stages such as immediately after weaning.
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Affiliation(s)
- D Solà-Oriol
- Animal Nutrition, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), E-43120 Constantí, Tarragona, Spain
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Abstract
Epidemiological studies have shown a positive relationship between dietary fat intake and obesity. Since rats and mice show a similar relationship, they are considered an appropriate model for studying dietary obesity. The present paper describes the history of using high-fat diets to induce obesity in animals, aims to clarify the consequences of changing the amount and type of dietary fats on weight gain, body composition and adipose tissue cellularity, and explores the contribution of genetics and sex, as well as the biochemical basis and the roles of hormones such as leptin, insulin and ghrelin in animal models of dietary obesity. The major factors that contribute to dietary obesity - hyperphagia, energy density and post-ingestive effects of the dietary fat - are discussed. Other factors that affect dietary obesity including feeding rhythmicity, social factors and stress are highlighted. Finally, we comment on the reversibility of high-fat diet-induced obesity.
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Abstract
There has been extensive work to elucidate the behavioral and physiological mechanisms responsible for taste preferences of the rat but little attempt to delineate the underlying genetic architecture. Here, we exploit the FHH-Chr n(BN)/Mcwi consomic rat strain set to identify chromosomes carrying genes responsible for taste preferences. We screened the parental Fawn Hooded Hypertensive (FHH) and Brown Norway (BN) strains and 22 FHH-Chr n(BN) consomic strains, with 96-h 2-bottle tests, involving a choice between water and each of the following 16 solutions: 10 mM NaCl, 237 mM NaCl, 32 mM CaCl(2), 1 mM saccharin, 100 mM NH(4)Cl, 32 mM sucrose, 100 mM KCl, 4% ethanol, 1 mM HCl, 10 mM monosodium glutamate, 1 mM citric acid, 32 microM quinine hydrochloride, 1% corn oil, 32 microM denatonium, 1% Polycose, and 1 microM capsaicin. Depending on the taste solution involved, between 1 and 16 chromosomes were implicated in the response. Few of these chromosomes carried genes believed to mediate taste transduction in the mouse, and many chromosomes with no candidate taste genes were revealed. The genetic architecture of taste preferences is considerably more complex than has heretofore been acknowledged.
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Affiliation(s)
- Michael G Tordoff
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA.
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Bolton B, Halpern BP. Orthonasal and Retronasal but not Oral-Cavity-Only Discrimination of Vapor-Phase Fatty Acids. Chem Senses 2010; 35:229-38. [DOI: 10.1093/chemse/bjq002] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Smilowitz J, German J, Zivkovic A. Food Intake and Obesity. Front Neurosci 2009. [DOI: 10.1201/9781420067767-c22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Gilbertson T, Yu T, Shah B. Gustatory Mechanisms for Fat Detection. Front Neurosci 2009. [DOI: 10.1201/9781420067767-c3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Solà-Oriol D, Roura E, Torrallardona D. Use of double-choice feeding to quantify feed ingredient preferences in pigs. Livest Sci 2009. [DOI: 10.1016/j.livsci.2008.10.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Mizushige T, Saitoh K, Manabe Y, Nishizuka T, Taka Y, Eguchi A, Yoneda T, Matsumura S, Tsuzuki S, Inoue K, Fushiki T. Preference for dietary fat induced by release of beta-endorphin in rats. Life Sci 2009; 84:760-5. [DOI: 10.1016/j.lfs.2009.03.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2008] [Revised: 01/13/2009] [Accepted: 03/06/2009] [Indexed: 10/21/2022]
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Abstract
The "style of life is the unique way in which individuals try to realize their fictional final goal and meet or avoid the three main tasks of life: work, community, love" (Alfred Adler, founder of the Individual Psychology). Lifestyle refers to the way individuals live their lives and how they handle problems and interpersonal relations. The lifestyle behaviours associated to oral cancer with convincing evidence are tobacco use, betel quid chewing, alcohol drinking, low fruit and vegetable consumption (the detrimental lifestyle is high fat and/or sugar intake, resulting in low fruit and/or vegetable intake). Worldwide, 25% of oral cancers are attributable to tobacco usage (smoking and/or chewing), 7-19% to alcohol drinking, 10-15% to micronutrient deficiency, more than 50% to betel quid chewing in areas of high chewing prevalence. Carcinogenicity is dose-dependent and magnified by multiple exposures. Conversely, low and single exposures do not significantly increase oral cancer risk. These behaviours have common characteristics: (i) they are widespread: one billion men, 250 million women smoke cigarettes, 600-1200 million people chew betel quid, two billion consume alcohol, unbalanced diet is common amongst developed and developing countries; (ii) they were already used by animals and human forerunners millions of years ago because they were essential to overcome conditions such as cold, hunger, famine; their use was seasonal and limited by low availability, in contrast with the pattern of consumption of the modern era, characterized by routine, heavy usage, for recreational activities and with multiple exposures; (iii) their consumption in small doses is not recognized as detrimental by the human body and activates the dopaminergic reward system of the brain, thus giving instant pleasure, "liking" (overconsumption) and "wanting" (craving). For these reasons, effective Public Health measures aimed at preventing oral cancer and other lifestyle-related conditions fail to realize their final goal to eradicate these lifestyles. Following Adler's theory and the principles of the "Ottawa Charter for Health Promotion", conditions such as education, sustainable resources, social justice, and equity must be satisfied before the implementation of physical health promotion campaigns.
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Affiliation(s)
- Stefano Petti
- Department of Public Health Sciences G. Sanarelli, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy.
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Solà-Oriol D, Roura E, Torrallardona D. Feed preference in pigs: effect of cereal sources at different inclusion rates. J Anim Sci 2008; 87:562-70. [PMID: 18952740 DOI: 10.2527/jas.2008-0949] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The palatability of different cereals was studied in 2 two-way choice (preference) experiments using pigs of 56 d of age and 17 kg of BW. In Exp. 1, the effect of 24 cereals vs. a common reference diet containing white rice on feed preference in pigs was studied. Pigs were offered free choice between the reference diet and a diet with the cereal under study for 4 d. Barley, corn (2 sources), wheat, cassava meal, biscuit meal, rye, sorghum, and 1 source of oats were tested at inclusion rates of 300 and 600 g x kg(-1). Short-grain rice (whole, brown, or extruded white), long-grain white rice (raw and cooked), extruded barley, extruded corn, extruded wheat, oats (2 sources), thick rolled oats, cooked oats, and naked oats (raw, extruded, or micronized) were tested at inclusion rates of 150, 300, and 600 g x kg(-1). Relative preference of cereals (% of total feed intake) was affected by type of cereal and by rate of inclusion. The diets containing extruded rice (150 g x kg(-1)), extruded naked oats (150, 300, and 600 g x kg(-1)), or naked oats (150 and 300 g x kg(-1)) were preferred (P < 0.05) by pigs to the reference diet. However, the reference diet was preferred (P < 0.05) to the diets containing 150, 300, and 600 g x kg(-1) of cooked long-grain rice, oats, or cooked oats, 300 and 600 g x kg(-1) of extruded wheat, wheat, corn, sorghum, or unhulled short-grain rice, and 600 g x kg(-1) of thick rolled oats, extruded corn, rye, extruded barley, micronized naked oats, barley, cassava, or biscuit meal. Extrusion improved (P < 0.05) preference values for corn and naked oats by pigs, but had no effect on barley, rice, or wheat. In Exp. 2, the preferences of pigs for oats and barley were studied using mash and pelleted diets. Diet form did not affect preference in oats diets. However, for barley, greater preference values were obtained when measured in pelleted form compared with mash form. Additionally, direct 2-way choices were also performed between oats and barley diets and between diets presented in mash and pelleted forms. Pigs preferred barley to oats, and preferred diets presented in pelleted form to those presented in mash form. In conclusion, cereal type, inclusion rate, and diet form affected feed preference in pigs. Using cereals with greater preference values may contribute to the formulation of more palatable feeds, which enhance feed intake of piglets at critical stages such as weaning time.
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Affiliation(s)
- D Solà-Oriol
- Animal Nutrition, Institut de Recerca i Tecnologia Agroalimentàries, E-43120 Constantí, Tarragona, Spain
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Matsumura S, Mizushige T, Yoneda T, Iwanaga T, Tsuzuki S, Inoue K, Fushiki T. GPR expression in the rat taste bud relating to fatty acid sensing. Biomed Res 2007; 28:49-55. [PMID: 17379957 DOI: 10.2220/biomedres.28.49] [Citation(s) in RCA: 138] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
We investigated the expression of G protein-coupled receptor GPR40 and GPR120 in the rat tongue. Using reverse transcription polymerase chain reaction, we detected a significant expression of GPR120 mRNA in the epithelium of the circumvallate papillae but not in the nonsensory epithelium, while the expression of GPR40 mRNA was undetectable in the sensory papillae. Western blotting analysis of colon and circumvallate papillae for GPR120 showed a protein band with a molecular weight that corresponds to that of GPR120, indicating that this antibody could recognize a native form of GPR120. Immunohistochemistry using anti-GPR120 antibody revealed GPR120 immunoreactivity in the enteroendocrine cells of the colon. Furthermore, some cells in each taste bud were stained positively with more intense labeling in the apical part of the cells. These results suggested that GPR120 is expressed in the taste cells of the circumvallate papillae to sense dietary fat, like the receptor expressed in the enteroendocrine cells.
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Affiliation(s)
- Shigenobu Matsumura
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Oiwakecho, Kitashirakawa, Japan
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