Effects of oral stimulation with fats on the cephalic phase of pancreatic enzyme secretion in esophagostomized rats

Hiraoka, Takenori; Fukuwatari, Tsutomu; Imaizumi, Masahiro; Fushiki, Tohru

doi:10.1016/s0031-9384(03)00201-4

Cited by 76 publications

(47 citation statements)

References 31 publications

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“…Brenes & Roura (2010) observed that herbs and spices and their active compounds act as food condiments through the oronasal (oral and nasal cavities) system. Oronasal sensing prepares the gastrointestinal tract for food reception and stimulates digestive secretions (Teff, 2000;Hiraoka et al, 2003). Furthermore, Jamroz et al (2003) reported that herbs and spice extracts have appetite-and digestion-stimulating properties and antimicrobial effects.…”

Section: Resultsmentioning

confidence: 99%

Effects of coriander (<i>Coriandrum sativum</i> L.) seed powder and extract on performance of broiler chickens

Naeemasa¹,

Qotbi²,

Seidavi³

et al. 2015

SA J. An. Sci.

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This study was conducted to investigate the effects of different levels of coriander (Coriandrum sativum) seed powder and extract on the performance and carcass characteristics of broiler chickens. A total of 420 day-old broiler chicks (Ross 308) were allocated randomly into seven treatments of 60 birds per group. Each treatment had four replicates (15 chicks per replicate). The trial was designed with seven treatments, consisting of a control diet without coriander, this is, the control group (CG); three treatments, which included the control diet plus three levels of coriander extract in water (750, 1000, and 1250 mg/kg); and the another three, which received the control diet plus three levels of coriander powder (1.5%, 2.0% and 2.5%). Performance parameters were monitored throughout the experimental period. At 21 -42 d old, the inclusion of 952 mg/kg of coriander extract in drinking water maximized weight gain, while the feed intake of the experimental period (1 -42 d) was maximized at the coriander powder level of 1.2%. Feed conversion ratios improved with the inclusion of coriander powder in the diet throughout the experimental period. These results suggest that coriander powder in the diet and coriander extract in water could replace synthetic antibiotics and could be regarded as natural feed additives and growth promoters in poultry diets.

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Section: Resultsmentioning

confidence: 99%

Effects of coriander (<i>Coriandrum sativum</i> L.) seed powder and extract on performance of broiler chickens

Naeemasa¹,

Qotbi²,

Seidavi³

et al. 2015

SA J. An. Sci.

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“…Therefore, it is valuable to clarify the possible role of the oral fat detection system in terms of weight maintenance in individuals. In this context, signals elicited by dietary fat, especially free fatty acid, are suggested to be initiated in the oral cavity and transmitted to the brain through nerves and neuropeptides and neurotransmitters, such as beta-endorphin and dopamine, which are released just after fat intake as the mechanism of the brain's reward system (Fukuwatari et al 1997;Hiraoka et al 2003;Fushiki and Kawai 2005;Liang et al 2006;Fushiki et al 2006;Mizushige et al 2007;Mattes 2009). …”

Section: Introductionmentioning

confidence: 99%

Association of Oral Fat Sensitivity with Body Mass Index, Taste Preference, and Eating Habits in Healthy Japanese Young Adults

Asano

Hong

Matsuyama

et al. 2016

Tohoku J. Exp. Med.

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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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“…The last three are found in the oral and nasal cavities (from now on referred to as oronasal) (Dulac 2000). Oronasal chemosensing also prepares the gastrointestinal (GI) tract for food reception and stimulates digestive secretions and gut motility, what has been referred to as part of the ''cephalic phase'' (Ohara et al 1988;Katschinski 2000;Mattes 2000;Teff 2000;Hiraoka 2003;Laugerette et al 2005). The objective of this paper is to describe the current understanding of oronasal and post-ingestive (but pre-absorptive) chemosensing and the links that lead to feed appetence and voluntary intake across domestic animals.…”

mentioning

confidence: 99%

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Roura¹,

Humphrey²,

Tedó³

et al. 2008

Can. J. Anim. Sci.

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Roura, E., Humphrey, B., Tedo´, G. and Ipharraguerre, I. 2008. Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review. Can. J. Anim. Sci. 88: 535Á558. The evolution of the chemical senses has resulted in a sensory apparatus for high taste and smell acuity in mammals and birds to ensure self-nourishment. Such peripheral chemosensory systems function as a code to unfold the nutritional value of feedstuffs. Food ingestion simultaneously evokes odor, taste and thermo-mechanical (somatosensing) sensations. Olfaction represents the capacity to identify feed volatiles that are predominantly derived from essential nutrients in plants.Comparative biology of olfaction shows that primates and chickens have a smaller olfactory epithelium and fewer olfactory receptor (OR) genes than non-primate mammals studied to date including farm and companion animals, such as the pig, the cow, the dog, the cat and the horse. A significant proportion of the total OR genes in mammals and birds have lost their functionality (pseudogenes) in a process that seems to reflect a decrease in the animal's reliance on the sense of smell, particularly in humans and cows. The taste system allows animals to recognize a diverse repertoire of nutrient (sugars, amino acids, salts, acids and fats) or toxic related chemical entities that provide valuable information about the quality of food. Taste senses non-volatile molecules in the oral cavity through taste receptors (TR). The TR are expressed in the sensory cells forming the taste buds of the tongue's papillae. Taste cells are linked to a network of solitary chemosensory cells diffused through many non-taste tissues involved in metabolic homeostasis. The number of functional taste receptor genes (TASR) in humans is equivalent to that in other mammals and superior to that in chickens. The TASR family 1 (TAS1R coding for umami and sweet TR) is conserved, in number and type, across the species evaluated, with the exception of the sweet receptor in chicken and feline species. The TASR family 2 (TAS2R coding for bitter TR) shows a strong adaptive capacity to dietary sources and digestive physiology across vertebrates. Pseudogenization (loss of gene functionality) in the TAS2R family seems to be a frequent strategy. The implications of oronasal nutrient sensing related to comparative animal feeding strategies and behaviors such as neophobia, feed refusal and hedonic preferences are discussed. Feed palatability and appetence might be one of the main driving forces in short-term feed consumption. Finally, practical applications relevant to animal production are outlined.Key words: Nutrient sensing, taste, olfaction, somatosensing, feed intake, farm, companion animals Roura, E., Humphrey, B., Tedo´, G. et Ipharraguerre, I. 2008. Le code de l'appe´tence a`court terme chez les animaux domestiques et de compagnie. Biologie comparative de la de´tection bucco-nasale des e´le´ments nutritifs. Can. J. Anim. Sci. 88: 535Á558. En e´voluant, ...

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Effects of oral stimulation with fats on the cephalic phase of pancreatic enzyme secretion in esophagostomized rats

Cited by 76 publications

References 31 publications

Effects of coriander (<i>Coriandrum sativum</i> L.) seed powder and extract on performance of broiler chickens

Effects of coriander (<i>Coriandrum sativum</i> L.) seed powder and extract on performance of broiler chickens

Association of Oral Fat Sensitivity with Body Mass Index, Taste Preference, and Eating Habits in Healthy Japanese Young Adults

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

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