Peptide regulators of peripheral taste function

Dotson, Charles O.; Geraedts, Maartje C. P.; Munger, Steven D.

doi:10.1016/j.semcdb.2013.01.004

Cited by 56 publications

(60 citation statements)

References 107 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When DPP-IV activity is decreased, hypothetically, the amount of activated NPY or PYY 3-36 is also decreased, sending fewer signals of satiety to the brain via the Y 2 receptor [4,34]. This finding is in support of research that shows decreased feelings of satiety and increased food intake when a meal is consumed with a high carbohydrate soda [20][21][22].…”

Section: Saliva Dpp-iv Activity and Npy Response To Carbohydratessupporting

confidence: 59%

Dipeptidyl Peptidase-IV Activity and Neuropeptide Y in the Mouth: The Relationship with Body Composition and the Impact of Carbohydrates

Neidert

Babu

Kluess

2016

JNB

View full text Add to dashboard Cite

Dipeptidyl peptidase-IV (DPP-IV) is an enzyme present in the saliva, and its interaction with satiety related hormones is poorly understood. The purpose of this study was to determine possible relationships between salivary DPP-IV activity and body composition. Further, the response of salivary DPP-IV activity to carbohydrates was investigated. We tested 111 people for plasma and saliva DPP-IV activity using a fluorometric assay and Neuropeptide Y 1-36 (NPY) protein using an EIA. Body composition was determined via a DEXA scan. Relationships were determined using regression analysis. In the second part, we tested 28 people on four separate occasions, where the participants either swished and spit or ingested a commercially available sucrose or aspartame sweetened beverage. Saliva and plasma were collected before and after each condition and were processed as described above. Blood glucose was also measured. No relationship was found between salivary DPP-IV activity or NPY 1-36 and any body composition measurement. For Part 2, no change in plasma DPP-IV occurred with any of the conditions, despite an increase in blood glucose with the sucrose-beverage ingestion condition (p<0.05). However, salivary DPP-IV activity was attenuated with all conditions, except aspartame-beverage swish and spit. Salivary NPY 1-36 was not altered by the conditions. The unique finding from this study was that salivary DPP-IV activity was attenuated with sucrose or aspartame beverage, but plasma DPP-IV was unchanged. This result implies that satiety may be reduced when drinking sucrose or aspartame beverages.

show abstract

Section: Saliva Dpp-iv Activity and Npy Response To Carbohydratessupporting

confidence: 59%

Dipeptidyl Peptidase-IV Activity and Neuropeptide Y in the Mouth: The Relationship with Body Composition and the Impact of Carbohydrates

Neidert

Babu

Kluess

2016

JNB

View full text Add to dashboard Cite

show abstract

“…There is a body of evidence to support the gut hormones hypothesis (57,60,61) . GLP-1, peptide YY and oxyntomodulin are anorexic hormones and have been shown to reduce hunger, promote satiety and reduce food intake when given peripherally in human subjects or centrally in rodents (62)(63)(64)(65)(66) .…”

Section: Physiological Domain Of Taste and Post-ingestive Effects Of mentioning

confidence: 99%

Food preferences and underlying mechanisms after bariatric surgery

Behary

Miras

2015

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Bariatric surgery leads to significant long-term weight loss, particularly Roux-en-Y gastric bypass (RYGB). The mechanisms underlying weight loss have not been fully uncovered. The aim of this review is to explore the changes in food preferences, as a novel mechanism contributing to weight loss, and also focus on the underlying processes modulating eating behaviour after bariatric surgery. Patients after gastric bypass are less hungry and prefer healthier food options. They develop an increased acuity to sweet taste, which is perceived as more intense. The appeal of sweet fatty food decreases, with functional MRI studies showing a corresponding reduction in activation of the brain reward centres to high-energy food cues. Patients experiencing post-ingestive symptoms with sweet and fatty food develop conditioned aversive behaviours towards the triggers. Gut hormones are elevated in RYGB and have the potential to influence the taste system and food hedonics. Current evidence supports a beneficial switch in food preferences after RYGB. Changes within the sensory and reward domain of taste and the development of post-ingestive symptoms appear to be implicated. Gut hormones may be the mediators of these alterations and therefore exploiting this property might prove beneficial for designing future obesity treatment.

show abstract

“…Sensing sour and salty is mediated by ion channels, whereas sweet and umami are sensed by the taste re-ceptor type 1 family, and bitter triggers the taste receptor type 2 family (1). Activation of these receptors on the taste cells of the tongue results in release of gastrointestinal peptides such as cholecystokinin, glucagon-like peptide 1 (GLP-1), 6 and peptide YY (PYY), which can modulate taste responses (2,3). It has been shown previously that noncaloric bitter, umami, and sweet tastants induce cholecystokinin release in STC-1 cells (4,5).…”

Section: Introductionmentioning

confidence: 99%