scholarly journals Fatty Acid Lingual Application Activates Gustatory and Reward Brain Circuits in the Mouse

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1246 ◽  
Author(s):  
Yvan Peterschmitt ◽  
Souleymane Abdoul-Azize ◽  
Babar Murtaza ◽  
Marie Barbier ◽  
Amira Khan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Lipids ◽  
Taste Perception ◽  
Neuronal Activation ◽  
Glut 1 ◽  
Brain Circuits ◽  
Nucleus Of Solitary Tract ◽  
Fat Taste ◽  
Fos Expression ◽  
Reward Pathways

The origin of spontaneous preference for dietary lipids in humans and rodents is debated, though recent compelling evidence has shown the existence of fat taste that might be considered a sixth taste quality. We investigated the implication of gustatory and reward brain circuits, triggered by linoleic acid (LA), a long-chain fatty acid. The LA was applied onto the circumvallate papillae for 30 min in conscious C57BL/6J mice, and neuronal activation was assessed using c-Fos immunohistochemistry. By using real-time reverse transcription polymerase chain reaction (RT-qPCR), we also studied the expression of mRNA encoding brain-derived neurotrophic factor (BDNF), Zif-268, and Glut-1 in some brain areas of these animals. LA induced a significant increase in c-Fos expression in the nucleus of solitary tract (NST), parabrachial nucleus (PBN), and ventroposterior medialis parvocellularis (VPMPC) of the thalamus, which are the regions known to be activated by gustatory signals. LA also triggered c-Fos expression in the central amygdala and ventral tegmental area (VTA), involved in food reward, in conjunction with emotional traits. Interestingly, we noticed a high expression of BDNF, Zif-268, and Glut-1 mRNA in the arcuate nucleus (Arc) and hippocampus (Hipp), where neuronal activation leads to memory formation. Our study demonstrates that oral lipid taste perception might trigger the activation of canonical gustatory and reward pathways.

scholarly journals Single-nucleotide polymorphism rs1761667 in the CD36 gene is associated with orosensory perception of a fatty acid in obese and normal-weight Moroccan subjects

2020 ◽  
Vol 9 ◽  
Author(s):  
Habiba Bajit ◽  
O. Ait Si Mohammed ◽  
Y. Guennoun ◽  
S. Benaich ◽  
E. Bouaiti ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Detection Threshold ◽  
Normal Weight ◽  
Dietary Lipids ◽  
Taste Perception ◽  
Fat Percentage ◽  
Detection Thresholds ◽  
Fat Taste ◽  
Recent Collection ◽  
Obese Subjects

Abstract Obese subjects have shown a preference for dietary lipids. A recent collection of evidence has proposed that a variant in the CD36 gene plays a significant role in this pathway. We assessed the association between the orosensory detection of a long-chain fatty acid, i.e. oleic acid (OA), and genetic polymorphism of the lipid taste sensor CD36 in obese and normal-weight subjects. Adult participants were recruited in the fasting condition. They were invited to fat taste perception sessions, using emulsions containing OA and according to the three-alternative forced-choice (3-AFC) method. Genomic DNA was used to determine the polymorphism (SNP rs 1761667) of the CD36 gene. Obese (n 50; BMI 34⋅97 (sd 4⋅02) kg/m2) exhibited a significantly higher oral detection threshold for OA (3⋅056 (sd 3⋅53) mmol/l) than did the normal-weight (n 50; BMI 22⋅16 (sd 1⋅81) kg/m2) participants (1⋅20 (sd 3⋅23) mmol/l; P = 0⋅007). There was a positive correlation between OA detection thresholds and BMI in all subjects; evenly with body fat percentage (BF%). AA genotype was more frequent in the obese group than normal-weight group. OA detection thresholds were much higher for AA and AG genotypes in obese subjects compared with normal-weight participants. Higher oral detection thresholds for fatty acid taste are related to BMI, BF% and not always to CD36 genotype.

scholarly journals The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3454
Author(s):  
Antonella Rosa ◽  
Raffaella Isola ◽  
Mariella Nieddu ◽  
Carla Masala
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Lipid Composition ◽  
Dietary Lipids ◽  
Taste Perception ◽  
Human Model ◽  
Potential Contribution ◽  
Fatty Food

A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties.

scholarly journals Fatty acid sensitivity, intake of high-fat foods, gene polymorphism, and body mass

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Agata Chmurzynska ◽  
Monika Młodzik-Czyżewska ◽  
Anna Malinowska ◽  
Grzegorz Galinski ◽  
Anna Radziejewska ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Body Mass ◽  
Lipid Profiles ◽  
Taste Perception ◽  
Lower Sensitivity ◽  
Fat Intake ◽  
High Fat ◽  
Acid Sensitivity ◽  
Lower Fatty Acid ◽  
Fat Taste

AbstractTaste perception is the main biological determinant of food choice. It has thus been hypothesized that fatty acid sensitivity may affect fat intake. The aim of this study was to examine the relationship between fatty acid sensitivity, frequency of consumption of high-fat products, polymorphism of genes encoding proteins involved in fat taste perception, and body mass.421 people aged 20–40 were enrolled in Poznań, Poland. Body composition was measured using a Bod Pod. The frequency of consumption of high-fat foods was analyzed using an application for mobile devices based on the ecological momentary assessment approach. Food intake was assessed with dietary records. Salad dressings with varying concentrations of canola oil (from 2.5% to 40.0%) were used as stimuli to test fatty acid sensitivity. The individuals were then divided into groups with higher and lower fatty acid sensitivity. Lower sensitivity means that individuals were able to distinguish samples when the oil concentration exceeded 20%. Genotyping of rs1761667 (CD36), rs1573611 (FFAR1), and rs17108973 (FFAR4) was performed using TaqMan probes.57% men and 61% women had higher sensitivity to fatty acids. Higher fatty acid sensitivity was associated with the GG genotype of CD36 (OR = 2.05, p < 0.05). People with different taste sensitivity did not differ in their frequency of consumption of high-fat foods or in their macronutrient intake. There was no association between body mass index (BMI) and fatty acid sensitivity, but people with BMI values below 25 more often ate high-fat products with favorable lipid profiles and less often ate meat high-fat products than subjects with BMI values over 25 (p < 0.001 and p < 0.05, respectively). There was no association between CD36 or FFAR4 genotype and fat intake or frequency of consumption of high-fat foods. People with the minor FFAR1 allele ate sweet high-fat products less often than major allele homozygotes (p < 0.05). Moreover, women ate high-fat products with favorable lipid profiles and sweet and savory high-fat products more frequently than men (p < 0.05, p < 0.001, and p < 0.01), but men ate meat high-fat products more frequently than women (p < 0.01).Concluding, fatty acid sensitivity is associated with polymorphism of the CD36 gene. The frequency of consumption of high-fat foods depends on sex, but not on fatty acid sensitivity, BMI, or CD36 variants.The project was financed by a National Science Centre award (decision number grant no. 2014/15/B/NZ9/02134).

scholarly journals Dietary fatty acids promote sleep through a taste-independent mechanism

2019 ◽  
Author(s):  
Estelle Laure Sah Pamboro ◽  
Elizabeth B. Brown ◽  
Alex C. Keene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Hexanoic Acid ◽  
Dietary Lipids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Taste Perception ◽  
Yeast Fermentation ◽  
Sleep Regulation ◽  
Neural Basis

AbstractConsumption of foods that are high in fat contributes to obesity and metabolism-related disorders that are increasing in prevalence and present an enormous health burden throughout the world. Dietary lipids are comprised of triglycerides and fatty acids, and the highly palatable taste of dietary fatty acids promotes food consumption, activates reward centers in mammals, and underlies hedonic feeding. Despite a central role of dietary fats in the regulation of food intake and the etiology of metabolic diseases, little is known about how fat consumption regulates sleep. The fruit fly,Drosophila melanogaster, provides a powerful model system for the study of sleep and metabolic traits, and flies potently regulate sleep in accordance with food availability. To investigate the effects of dietary fats on sleep regulation, we have supplemented fatty acids into the diet ofDrosophilaand measured their effects on sleep and activity. We found that feeding flies a diet of hexanoic acid, a medium-chain fatty acid that is a by-product of yeast fermentation, promotes sleep by increasing the number of sleep episodes. This increase in sleep is dose-dependent and independent of the light-dark cues. Diets consisting of other fatty acids, including medium- and long-chain fatty acids, also increase sleep, suggesting many fatty acid types promote sleep. To assess whether dietary fatty acids regulate sleep through the taste system, we assessed sleep in flies with a mutation in the hexanoic acid receptorIonotropic receptor 56d, which is required for fatty acid taste perception. We found that these flies also increase their sleep when fed a hexanoic acid diet, suggesting the sleep promoting effect of hexanoic acid is not dependent on sensory perception. Overall, these results define a role for fatty acids in sleep regulation, providing a foundation to investigate the molecular and neural basis for fatty acid-dependent modulation of sleep duration.

scholarly journals Novel GPR120 agonist TUG891 modulates fat taste perception and preference and activates tongue-brain-gut axis in mice

2019 ◽  
Vol 61 (2) ◽  
pp. 133-142 ◽  
Author(s):  
Babar Murtaza ◽  
Aziz Hichami ◽  
Amira S. Khan ◽  
Bharat Shimpukade ◽  
Trond Ulven ◽  
...  
Keyword(s):  
Fatty Acid ◽  
In Vitro Release ◽  
Dietary Fatty Acids ◽  
Taste Perception ◽  
Taste Bud ◽  
Fat Taste ◽  
Glucagon Like Peptide 1 ◽  
Fat Preference ◽  
Human And Mouse

GPR120 is implicated as a lipid receptor in the oro-sensory detection of dietary fatty acids. However, the effects of GPR120 activation on dietary fat intake or obesity are not clearly understood. We investigated to determine whether the binding of TUG891, a novel GPR120 agonist, to lingual GPR120 modulates fat preference in mice. We explored the effects of TUG891 on obesity-related hormones and conducted behavioral choice tests on mice to better understand the physiologic relevance of the action of TUG891. In cultured mouse and human taste bud cells (TBCs), TUG891 induced a rapid increase in Ca2+ by acting on GPR120. A long-chain dietary fatty acid, linoleic acid (LA), also recruited Ca2+ via GPR120 in human and mouse TBCs. Both TUG891 and LA induced ERK1/2 phosphorylation and enhanced in vitro release of glucagon-like peptide-1 from cultured human and mouse TBCs. In situ application of TUG891 onto the tongue of anesthetized mice triggered the secretion of pancreatobiliary juice, probably via the tongue-brain-gut axis. Furthermore, lingual application of TUG891 altered circulating concentrations of cholecystokinin and adipokines, associated with decreased circulating LDL, in conscious mice. In behavioral tests, mice exhibited a spontaneous preference for solutions containing either TUG891 or LA instead of a control. However, addition of TUG891 to a solution containing LA significantly curtailed fatty acid preference. Our study demonstrates that TUG891 binds to lingual GPR120 receptors, activates the tongue-brain-gut axis, and modulates fat preference. These findings may support the development of new fat taste analogs that can change the approach to obesity prevention and treatment.

scholarly journals Mechanism of fat taste perception: Association with diet and obesity

2016 ◽  
Vol 63 ◽  
pp. 41-49 ◽  
Author(s):  
Dongli Liu ◽  
Nicholas Archer ◽  
Konsta Duesing ◽  
Garry Hannan ◽  
Russell Keast
Keyword(s):  
Taste Perception ◽  
Fat Taste

Dietary lipids and gene expression

2004 ◽  
Vol 32 (6) ◽  
pp. 999-1002 ◽  
Author(s):  
H.M. Roche
Keyword(s):  
Insulin Resistance ◽  
Metabolic Syndrome ◽  
Transcription Factors ◽  
Fatty Acid ◽  
Regulatory Element ◽  
Nuclear Factor Κb ◽  
Dietary Lipids ◽  
Dietary Fatty Acids ◽  
Dietary Fatty Acid ◽  
The Metabolic Syndrome

Nutrition is a key environmental factor that is particularly involved in the pathogenesis and progression of several polygenic, diet-related diseases. Nutrigenomics refers to the interaction between nutrition and the human genome. Dietary fatty acids interact with multiple nutrient-sensitive transcription factors. This explains the molecular basis of some of the health effects associated with altered dietary fatty acid composition. The metabolic syndrome is a very common condition, characterized by insulin resistance, abdominal obesity, dyslipidaemia and hypertension. It often precedes Type 2 diabetes mellitus, and is associated with a greater risk of cardiovascular disease. Several lines of evidence suggest that the interaction between nutrient-derived metabolic stressors and pro-inflammatory signals play an important role in the aetiology of insulin resistance and the development of the metabolic syndrome. This paper will address the interaction between several nutrient-sensitive transcription factors, including SREBP (sterol-regulatory-element-binding protein) and NFκB (nuclear factor κB), demonstrating how this interaction may be altered with dietary fatty acid interventions.

Abstract P132: Increased Cardiovascular Parasympathetic Tone in African Americans With CD36 Partial Deficiency

Hypertension ◽  
2017 ◽  
Vol 70 (suppl_1) ◽  
Author(s):  
Shahram Ejtemaei Mehr
Keyword(s):  
Heart Rate ◽  
Fatty Acid ◽  
African Americans ◽  
Heart Function ◽  
Taste Perception ◽  
Acid Uptake ◽  
High Fat ◽  
Cd36 Deficiency ◽  
Parasympathetic Tone ◽  
Fat Meal

Cardiovascular disease is the leading cause of death among African Americans (AA). Reduced parasympathetic tone as measured by high frequency heart rate variability (HF RRI ) predicts cardiovascular mortality. HF RRI is reduced after a high fat meal through caveolar sequestration of muscarinic M2 receptors. The fatty acid translocase CD36 is a protein abundant in the myocardium and important for heart function and lipid metabolism. CD36 plasma membrane localization and function in fatty acid uptake is modulated by its interaction with caveolin. One in four AAs are G-allele carriers for CD36 SNP rs3211938 resulting in ~50% decreased CD36 expression. CD36 deficiency also reduces fat taste perception, which might lead to higher fat intake to reach taste saturation. We tested the hypothesis that obese AAs with partial CD36 deficiency have altered parasympathetic tone during fasting and after a high-fat meal. We recruited 13 G-allele carriers and 39 non-carriers. Subjects were matched by age (P=0.820), BMI (P=0.751), and blood pressure (P=0.701). There was a trend towards reduction in heart rate in carriers (P=0.07). Baseline HF RRI was elevated in G carriers (557.1 [251 to 942] vs. 224 [95 to 655] ms 2 , P=0.046). Eleven subjects received a high-fat meal (700 Cal/m 2 BSA, 80% fat). HF RRI was measured at baseline and 30, 60, 120, 240 minutes after meal. Non-carriers (n=4) showed a time-dependent decline in the percent change in HF RRI (-23, -32, -70, -84, respectively). In G-allele carriers (N=6), the decline in HF RRI (21, -11, -61, -70 min) was attenuated. Conclusion: AAs with partial CD36 deficiency have enhanced fasting parasympathetic tone and a blunted response to a high fat meal.

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