Multiple routes of chemosensitivity to free fatty acids in humans

Chalé-Rush, Angela; Burgess, John; Mattes, Richard D.

doi:10.1152/ajpgi.00471.2006

Cited by 114 publications

(102 citation statements)

References 77 publications

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“…The present findings build on earlier evidence of oral fat detection using single stimulus concentrations of the sodium salt of linoleic acid and conjugated linoleic acid (Nasser et al 2001) as well as thresholds for linoleic, oleic, stearic, lauric, and caproic acids (Chale-Rush et al 2007a, 2007bMattes 2008). The threshold data confirm with a different sensory testing technique that detection is made by nearly all individuals, albeit over a wide concentration range.…”

Section: Discussionsupporting

confidence: 86%

Oral Thresholds and Suprathreshold Intensity Ratings for Free Fatty Acids on 3 Tongue Sites in Humans: Implications for Transduction Mechanisms

Mattes

2009

Chemical Senses

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Multiple putative free fatty acid (FFA) transduction mechanisms have been identified in the oral cavity. They reportedly differ in their distribution on the tongue and each has a unique range of ligand specificities. This suggests that there should be regional differences in sensory responses to varying FFAs. This was assessed through spatial testing with caproic (C), lauric (L), and stearic (S) FFAs among 35 healthy adults. Stimuli were applied to the fungiform (FU), foliate (FO), and circumvallate (CV) papillae with a cotton-tipped applicator. Oral detection thresholds were measured by an ascending, 3-alternative, forcedchoice, sip and spit procedure. Intensity ratings were obtained on the general labeled magnitude scale. Nongustatory cues were minimized by testing with the nares blocked, eyes covered, and by masking tactile cues with the addition of gum acacia and mineral oil to the stimuli vehicle. Thresholds were obtained from nearly all individuals at each site, and the concentration was similar across the 3 FFAs. Absolute intensity ratings differed significantly with C > L > S overall and at the CV and FO papillae. At the FU papillae, the L and S ratings were comparable. Ratings were highest at the FU followed by the CV and then the FO papillae. Slopes of the concentration-intensity rating functions were higher for L compared with C and S at the CV papillae as well as both L and C compared with S at the FO papillae. However, overall, slopes were comparable across sites. These findings strengthen evidence for oral FFA perception in humans by replicating threshold sensitivity findings and documenting monotonic scaling ability for these stimuli. Further, they challenge current views on transduction as sensory responsiveness was observed at tongue sites not predicted to support FFA detection.

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Section: Discussionsupporting

confidence: 86%

Oral Thresholds and Suprathreshold Intensity Ratings for Free Fatty Acids on 3 Tongue Sites in Humans: Implications for Transduction Mechanisms

Mattes

2009

Chemical Senses

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“…Both of these studies assessed sensitivity by detection of a single test concentration. We have measured detection thresholds with the use of an ascending, three-alternative, forced-choice, sip-andspit procedure and measured thresholds in nearly all individuals tested (2,3,17). However, the range of values covers three to four orders of magnitude (17), indicating there is large individual variability in sensitivity.…”

Section: Discussionmentioning

confidence: 99%

Brief oral stimulation, but especially oral fat exposure, elevates serum triglycerides in humans

Mattes¹

2009

American Journal of Physiology-Gastrointestinal and Liver Physi

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Mattes RD. Brief oral stimulation, but especially oral fat exposure, elevates serum triglycerides in humans. Am J Physiol Gastrointest Liver Physiol 296: G365-G371, 2009. First published December 12, 2008 doi:10.1152/ajpgi.90591.2008.-Oral exposure to dietary fat results in an early initial spike, followed by a prolonged elevation, of serum triglycerides in humans. The physiological and pathophysiological implications remain unknown. This study sought to determine the incidence of the effect, the required fat exposure duration, and its reliability. Thirty-four healthy adults participated in four to six response-driven trials held at least a week apart. They reported to the laboratory after an overnight fast, a catheter was placed in an antecubital vein, and a blood sample was obtained. Participants then ingested 50 g of safflower oil in capsules with 500 ml of water within 15 min to mimic a high fat meal but without oral fat exposure. Blood was collected 0,10,20,30, 40, 50, 60, 120, 240, 360, and 480 min after capsule ingestion with different forms (full fat, nonfat, none) and durations of oral fat exposures (10 s, 5 min, 20 min, and/or 2 h). A triglyceride response (increase of triglyceride Ͼ10 mg/dl within 30 min) was observed in 88.2%, 70.5%, and 50% of participants with full-fat, nonfat, and no oral exposure, respectively. Test-retest reliability was 75% with full-fat exposure but only 45.4% with nonfat exposure. Full-fat and nonfat exposures led to comparable significant elevations of triglyceride over no oral stimulation with 10-s exposures, but full fat led to a greater rise than nonfat with 20 min of exposure. These data indicate that nutritionally relevant oral fat exposures reliably elevate serum triglyceride concentrations in most people.taste; lipid; cardiovascular disease; chemosensory; cephalic phase ASIDE FROM CONTRIBUTING TO the sensory appeal of foods, oral exposure to dietary fat elicits physiological responses involved with nutrient processing in the gut. Oral exposure to linoleic acid elicits pancreatic exocrine secretion in mice (7), and linoleic, linolenic, and oleic acids have the same effect in rats (9,14). Oral fat exposure in rats also slows (27) and aids regulation of gastric emptying (12) and prolongs the postprandial elevation of serum triacylglycerol (TAG) (27). Similarly, in humans, oral fat exposure elicits a range of effects including modulation of gut peptide secretion (8), appetitive sensations (8, 30), preferred fat levels in foods (16), energy intake (4) and postprandial lipemia (18 -20, 25). The latter effect is reported to be biphasic. The first phase is, in part, due to mobilization of lipid stored, presumably in the enterocyte, from the previous meal (5,20,25,29). The second phase reflects sensory exposure effects on absorption of the lipid providing the initial oral stimulation, de novo synthesis and secretion of lipid particles, and/or clearance of lipid from the blood. To date, work on oral fat exposure and postprandial TAG concentrations in humans has involved exposu...

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“…While all of the above-mentioned fat-taste receptor candidates have been detected within taste buds on the tongue of rodents, evidence on the uniqueness of the corresponding taste cell population is still lacking. Although evidence is also mounting in humans (14)(15)(16)(17)(18)(19), much less is known about the orosensory perception of fat constituents relative to rodent models. However, it appears conceivable that the same group of candidate receptors shown in rodents or a subset thereof, such as CD36 ( 20 ) and GPR120 ( 18 ), may contribute to human fat perception as well.…”

Section: Sensory Analysesmentioning

confidence: 99%

The role of lipolysis in human orosensory fat perception

Voigt

Stein

Galindo

et al. 2014

Journal of Lipid Research

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This article is available online at http://www.jlr.org the fi ve taste qualities, sweet, umami, salty, sour, and bitter ( 2 ). In the past, the existence of additional taste modalities such as fatty ( 3 ), metallic ( 4 ), or a taste for water ( 5 ) has been speculated. In recent years, particular attention has been paid to the potential existence of fat taste and its putative status compared with the other well-accepted taste qualities . Whereas the textural, olfactory, and postingestive recognition of fat constituents have been considered the dominant cues for fat perception in the past, several recent studies, performed mostly in rodents but also in humans, have pointed to a gustatory component in fat perception [for a recent review see ( 6 )]. The use of anosmic ( 7 ) or esophagostomized ( 8 ) rat models in combination with texture-masking buffer compositions indicated an orosensory detection mechanism for long-chain fatty acids, in particular. Moreover, a number of candidate receptors for the oral detection of lipophilic molecules were identifi ed by several independent research groups. These putative fat sensors include potassium channels ( 3 ) and scavenger receptor/fatty acid transporter CD36/FAT ( 9, 10 ), as well as G protein-coupled receptors (GPRs) such as GPR40 ( 11 ) and GPR120 ( 11-13 ). For some of the candidate receptors, knockout mouse models were analyzed and their contribution to orosensory fat perception confi rmed. Mice with a genetic ablation of CD36 exhibit no preference for the polyunsaturated long-chain fatty acid, linoleic acid, in two-bottle preference tests compared with wild-type mice. Moreover, a reduced cephalic phase response upon oral stimulation with oleic, linoleic, and linolenic acid, but not to the saturated long-chain fatty acid, stearic acid, or the medium-chain fatty acid, caprylic acid, suggests pronounced selectivity for particular lipophilic stimuli ( 10 ). Similarly, GPR40 as well as GPR120 knockout mice both show a loss of preference for linoleic acid, and The perception of taste elicited by countless chemicals present in food plays an important role for the survival of organisms. The gustatory system monitors not only the caloric content and the appropriate electrolyte supply, but also the presence of putatively harmful substances in food items ( 1 ). Detection of food constituents within the oral cavity is achieved by taste receptor molecules expressed by sensory cells specifi cally devoted to the detection of one of

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Multiple routes of chemosensitivity to free fatty acids in humans

Cited by 114 publications

References 77 publications

Oral Thresholds and Suprathreshold Intensity Ratings for Free Fatty Acids on 3 Tongue Sites in Humans: Implications for Transduction Mechanisms

Oral Thresholds and Suprathreshold Intensity Ratings for Free Fatty Acids on 3 Tongue Sites in Humans: Implications for Transduction Mechanisms

Brief oral stimulation, but especially oral fat exposure, elevates serum triglycerides in humans

The role of lipolysis in human orosensory fat perception

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