Functionality of Fatty Acid Chemoreception: A Potential Factor in the Development of Obesity?

Newman, Lisa P.; Haryono, Rivkeh Y.; Keast, Russell

doi:10.3390/nu5041287

Cited by 48 publications

(28 citation statements)

References 65 publications

(119 reference statements)

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“…However, a multidisciplinary approach may be required for the confirmation of these findings and clarification of its underlying mechanism in humans. The above results regarding the self-recognition of eating habits acquired from the present study may also contribute to resolving the mechanism of the modulation of OFS by recent fat intake as reported in studies conducted in Australia (Stewart and Keast 2012;Newman et al 2013;Keast et al 2014).…”

Section: Discussionmentioning

confidence: 57%

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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Section: Discussionmentioning

confidence: 57%

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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“…(5) In comparison, obese individuals have decreased expression of fatty acid receptors, attenuating fat sensing ability and increasing energy intake. Reproduced from [52].…”

Section: Discussionmentioning

confidence: 99%

Is fat the sixth taste primary? Evidence and implications

Keast

Costanzo

2015

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108

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Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For fat to be considered as one of the taste primaries in humans, certain criteria must be met including class of affective stimuli, receptors specific for the class of stimuli on taste bud cells (TBC), afferent fibres from TBC to taste-processing regions of the brain, perception independent of other taste qualities and downstream physiological effects. The breakdown products of the macronutrients carbohydrates (sugars) and proteins (amino acids) are responsible for the activation of sweet and umami tastes, respectively. Following the same logic, the breakdown products of fat being fatty acids are the likely class of stimuli for fat taste. Indeed, psychophysical studies have confirmed that fatty acids of varying chain length and saturation are orally detectable by humans. The most likely fatty acid receptor candidates located on TBC are CD36 and G protein-coupled receptor 120. Once the receptors are activated by fatty acids, a series of transduction events occurs causing the release of neurotransmitters towards afferent fibres signalling the brain. Whether fatty acids elicit any direct perception independent of other taste qualities is still open to debate with only poorly defined perceptions for fatty acids reported. Others suggest that the fatty acid taste component is at detection threshold only and any perceptions are associated with either aroma or chemesthesis. It has also been established that oral exposure to fat via sham feeding stimulates increases in blood TAG concentrations in humans. Therefore, overall, with the exception of an independent perception, there is consistent emerging evidence that fat is the sixth taste primary. The implications of fatty acid taste go further into health and obesity research, with the gustatory detection of fats and their contributions to energy and fat intake receiving increasing attention. There appears to be a coordinated bodily response to fatty acids throughout the alimentary canal; those who are insensitive orally are also insensitive in the gastrointestinal tract and overconsume fatty food and energy. The likely mechanism linking fatty acid taste insensitivity with overweight and obesity is development of satiety after consumption of fatty foods. Keywords: Fat taste, Fatty acid, Obesity, Taste reception, ChemesthesisThe sense of tasteThe sense of taste presumably evolved to inform us about the nutritious or toxic value of potential foods. The primary organ responsible for the sense of taste is the tongue, which contains the biological machinery (taste receptors) to identify non-volatile chemicals in foods and non-foods we place in our mouth. Once a food enters the mouth, the tongue aids in the manipulation of the food, assisting breakdown and bolus formation before swallowing the food. During this critical period of food manipulation, the tongue is sampling chemicals in the food, and when food chemicals activate taste receptors, signals are sent from th...

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“…GPR41 and GPR43, also known as FFAR3 and FFAR2, respectively, are activated by short-chain fatty acids, and GPR84 is activated by medium-chain FFAs, while GPR40 and GPR120 (also known as FAA1 and FAA4 respectively) by medium-and long-chain ones [93,94]. Stimulation of FFARs elicits multiple biological functions, including secretion of insulin and incretin hormones and adipocyte differentiation as well [93,95].…”

Section: Fatty Acid Receptorsmentioning

confidence: 99%

G protein-coupled receptors in energy homeostasis

Wang

Xiao

2014

Sci. China Life Sci.

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G-protein coupled receptors (GPCRs) compromise the largest membrane protein superfamily which play vital roles in physiological and pathophysiological processes including energy homeostasis. Moreover, they also represent the up-to-date most successful drug target. The gut hormone GPCRs, such as glucagon receptor and GLP-1 receptor, have been intensively studied for their roles in metabolism and respective drugs have developed for the treatment of metabolic diseases such as type 2 diabetes (T2D). Along with the advances of biomedical research, more GPCRs have been found to play important roles in the regulation of energy homeostasis from nutrient sensing, appetite control to glucose and fatty acid metabolism with various mechanisms. The investigation of their biological functions will not only improve our understanding of how our body keeps the balance of energy intake and expenditure, but also highlight the possible drug targets for the treatment of metabolic diseases. The present review summarizes GPCRs involved in the energy control with special emphasis on their pathophysiological roles in metabolic diseases and hopefully triggers more intensive and systematic investigations in the field so that a comprehensive network control of energy homeostasis will be revealed, and better drugs will be developed in the foreseeable future. G-protein coupled receptor, energy homeostasis, metabolism

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Functionality of Fatty Acid Chemoreception: A Potential Factor in the Development of Obesity?

Cited by 48 publications

References 65 publications

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

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

Is fat the sixth taste primary? Evidence and implications

G protein-coupled receptors in energy homeostasis

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