GPR84 Is Essential for the Taste of Medium Chain Saturated Fatty Acids

Liu, Yan; Xu, Han; Dahir, Naima; Calder, Ashley; Lin, Fangjun; Gilbertson, Timothy A.

doi:10.1523/jneurosci.2530-20.2021

Cited by 8 publications

(7 citation statements)

References 52 publications

(78 reference statements)

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“…MCTs are digested very differently from long-chain triglycerides (LCTs); both are specifically degraded by tongue lipase, but MCTs are degraded 5–8 times faster and are also degraded in the stomach ( 16 ). According to recent studies, MCFAs-specific G protein-coupled receptor 84 (GPR84) is expressed on the tongue, and is reported to have some effect on taste via GPR84 ( 20 ).…”

Section: Nutritional Characteristics Of Mcfasmentioning

confidence: 99%

Applications of Medium-Chain Triglycerides in Foods

Watanabe

Tsujino

2022

Front. Nutr.

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In the 1950s, the production of processed fats and oils from coconut oil was popular in the United States. It became necessary to find uses for the medium-chain fatty acids (MCFAs) that were byproducts of the process, and a production method for medium-chain triglycerides (MCTs) was established. At the time of this development, its use as a non-fattening fat was being studied. In the early days MCFAs included fatty acids ranging from hexanoic acid (C6:0) to dodecanoic acid (C12:0), but today their compositions vary among manufacturers and there seems to be no clear definition. MCFAs are more polar than long-chain fatty acids (LCFAs) because of their shorter chain length, and their hydrolysis and absorption properties differ greatly. These differences in physical properties have led, since the 1960s, to the use of MCTs to improve various lipid absorption disorders and malnutrition. More than half a century has passed since MCTs were first used in the medical field. It has been reported that they not only have properties as an energy source, but also have various physiological effects, such as effects on fat and protein metabolism. The enhancement of fat oxidation through ingestion of MCTs has led to interest in the study of body fat reduction and improvement of endurance during exercise. Recently, MCTs have also been shown to promote protein anabolism and inhibit catabolism, and applied research has been conducted into the prevention of frailty in the elderly. In addition, a relatively large ingestion of MCTs can be partially converted into ketone bodies, which can be used as a component of “ketone diets” in the dietary treatment of patients with intractable epilepsy, or in the nutritional support of terminally ill cancer patients. The possibility of improving cognitive function in dementia patients and mild cognitive impairment is also being studied. Obesity due to over-nutrition and lack of exercise, and frailty due to under-nutrition and aging, are major health issues in today's society. MCTs have been studied in relation to these concerns. In this paper we will introduce the results of applied research into the use of MCTs by healthy subjects.

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Section: Nutritional Characteristics Of Mcfasmentioning

confidence: 99%

Applications of Medium-Chain Triglycerides in Foods

Watanabe

Tsujino

2022

Front. Nutr.

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“…Gpr84 -deficient mice also showed loss of chorda tympani (CT) nerve activity during capric acid stimulation, while nerve responses to all other taste modalities remained intact in the absence or presence of GPR84. These results suggest that GPR84 has a new role in the oral cavity as a gustatory receptor of MCFAs ( 109 ).…”

Section: Discussionmentioning

confidence: 96%

“…Another protein implicated in fat sensing in TBCs is G protein-coupled receptor 84 (GPR84). Although GPR84 has previously been identified as a receptor of medium-chain fatty acids (MCFAs) in the immune system via hematopoietic cells, it was found to be a receptor of MCFAs in the mouth by Liu et al ( 109 ). They identified extensive Gpr84 mRNA in the fungiform papillae and CVP cells of mice.…”

Section: Discussionmentioning

confidence: 99%

A systematic review of the biological mediators of fat taste and smell

Jaime-Lara

Brooks

Vizioli

et al. 2023

Physiological Reviews

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Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is growing interest in the study of the biological mediators of fat taste and associated olfaction as potential targets for pharmacologic and nutritional interventions in the context of obesity and health. The number of studies examining mechanisms underlying fat taste and smell has grown rapidly in the last 5 years. Therefore, the purpose of this systematic review is to summarize emerging evidence examining the biological mechanisms of fat taste and smell. A literature search was conducted of studies published in English between 2014 and 2021 in adult humans and animal models. Database searches were conducted using PubMed, EMBASE, Scopus, and Web of Science for key terms including fat/lipid, taste, and olfaction. Initially, 4,062 articles were identified through database searches, and a total of 84 relevant articles met inclusion and exclusion criteria and are included in this review. Existing literature suggests that there are several proteins integral to fat chemosensation, including cluster of differentiation 36 (CD36) and G protein-coupled receptor 120 (GPR120). This systematic review will discuss these proteins and the signal transduction pathways involved in fat detection. We also review neural circuits, key brain regions, ingestive cues, postingestive signals, and genetic polymorphism that play a role in fat perception and consumption. Finally, we discuss the role of fat taste and smell in the context of eating behavior and obesity.

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“…MRGPI is composed of 5 genes, including GPR84, NCF2, HK3, LILRB2, and CCL18. G protein-coupled receptor 84 (GPR84) is a receptor for medium-chain free fatty acids with carbon chain lengths of C9 to C14 ( 54 ). It is mainly expressed by monocytes, macrophages, and neutrophils and promotes inflammatory responses by activating ERK and elevating levels of intracellular Ca 2+ and IP ( 55 ).…”

Section: Discussionmentioning

confidence: 99%

Novel macrophage-related gene prognostic index for glioblastoma associated with M2 macrophages and T cell dysfunction

Liu

Wang

et al. 2022

Front. Immunol.

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This study aims to construct a Macrophage-Related Gene Prognostic Index (MRGPI) for glioblastoma (GBM) and explore the underlying molecular, metabolic, and immunological features. Based on the GBM dataset from The Cancer Genome Atlas (n = 156), 13 macrophage-related hub genes were identified by weighted gene co-expression network (WGCNA) analysis. 5 prognostic genes screened by Kaplan-Meire (K-M) analysis and Cox regression model were used to construct the MRGPI, including GPR84, NCF2, HK3, LILRB2, and CCL18. Multivariate Cox regression analysis found that the MRGPI was an independent risk factor (HR = 2.81, CI95: 1.13-6.98, p = 0.026), leading to an unfavorable outcome for the MRGPI-high group, which was further validated by 4 validation GBM cohorts (n = 728). Thereafter, the molecular, metabolic, and immune features and the clinical implications of the MRGPI-based groups were comprehensively characterized. Gene set enrichment analysis (GSEA) found that immune-related pathways, including inflammatory and adaptive immune response, and activated eicosanoid metabolic pathways were enriched in the MRGPI-high group. Besides, genes constituting the MRGPI was primarily expressed by monocytes and macrophages at single-cell scope and was associated with the alternative activation of macrophages. Moreover, correlation analysis and receiver operating characteristic (ROC) curves revealed the relevance between the MRGPI with the expression of immune checkpoints and T cell dysfunction. Thus, the responsiveness of samples in the MRGPI-high group to immune checkpoint inhibitors (ICI) was detected by algorithms, including Tumor Immune Dysfunction and Exclusion (TIDE) and Submap. In contrast, the MRGPI-low group had favorable outcome, was less immune active and insensitive to ICI. Together, we have developed a promising biomarker to classify the prognosis, metabolic and immune features for GBM, and provide references for facilitating the personalized application of ICI in GBM.

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GPR84 Is Essential for the Taste of Medium Chain Saturated Fatty Acids

Cited by 8 publications

References 52 publications

Applications of Medium-Chain Triglycerides in Foods

Applications of Medium-Chain Triglycerides in Foods

A systematic review of the biological mediators of fat taste and smell

Novel macrophage-related gene prognostic index for glioblastoma associated with M2 macrophages and T cell dysfunction

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