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• W2070463722 abstract "The release of gut hormones involved in the control of food intake is dependent on the acute nutritional status of the body, suggesting that chemosensory mechanisms are involved in the control of their release. G protein-coupled taste receptors similar to those in the lingual system, that respond to sweet, bitter, umami, and fatty acids, are expressed in endocrine cells within the gut mucosa, and coordinate, together with other chemosensory signaling elements, the release of hormones that regulate energy and glucose homeostasis. In health, these nutrient sensors are likely to function as inhibitors to excessive nutrient exposure, and their malfunction may be responsible for a variety of metabolic dysfunctions associated with obesity; they may thus be considered as new therapeutic targets. The release of gut hormones involved in the control of food intake is dependent on the acute nutritional status of the body, suggesting that chemosensory mechanisms are involved in the control of their release. G protein-coupled taste receptors similar to those in the lingual system, that respond to sweet, bitter, umami, and fatty acids, are expressed in endocrine cells within the gut mucosa, and coordinate, together with other chemosensory signaling elements, the release of hormones that regulate energy and glucose homeostasis. In health, these nutrient sensors are likely to function as inhibitors to excessive nutrient exposure, and their malfunction may be responsible for a variety of metabolic dysfunctions associated with obesity; they may thus be considered as new therapeutic targets. a hormone that circulates in different molecular forms (CCK8, CCK33/39, CCK58) and is secreted from the enteroendocrine K cells in the small intestine in response to fat and proteins. CCK causes the release of digestive enzymes and bile from the pancreas and gallbladder. In addition to its role in digestion, CCK is also a satiety signal that decreases meal size and delays gastric emptying. ghrelin is a 28 amino acid peptide with an octanoyl modification at Ser3 which is necessary for its biological activity. The enzyme ghrelin-O-acyltransferase (GOAT) is responsible for the octanoylation of ghrelin. Ghrelin is the only circulating hunger hormone and is released from the enteroendocrine X/A cells of the stomach. Ghrelin levels increase before each meal and decrease thereafter to dictate the timing of the meal. Ghrelin stimulates body-weight gain by stimulating food intake and increasing adipogenesis. Ghrelin is an important gastroprokinetic agent. Ghrelin inhibits glucose-induced insulin release and therefore also plays an important role in the regulation of glucose homeostasis. processing of proglucagon leads to the formation of GLP-1 in the gut/brain and glucagon in the pancreas. GLP-1 {7–36} amide is the biological active form that, immediately after its release from the enteroendocrine L cells in the distal gut, is cleaved by dipeptidyl peptidase-4 to an antagonist (GLP-1 {9–36}). GLP-1 levels increase after a meal to increase satiety. GLP-1 decreases gastric emptying rate and is an important incretin. GLP-1 mimetics are currently being developed and are used for the treatment of obesity-related type 2 diabetes. a G protein associated with basic taste and the gustatory system. It stimulates diverse pathways and plays a role in the transduction of bitter, sweet, and umami stimuli. Gustducin is structurally and functionally similar to the G protein transducin that is expressed in the retina and functions in phototransduction, suggesting that the sense of taste might have evolved in a similar fashion to the sense of sight. a peptide of 36 amino acids released from the enteroendocrine L cells in the distal gut in response to a meal. The peptide is cleaved by dipeptidyl peptidase-4 to PYY3–36 that acts as a satiety signal. PYY is an important mediator of the ileal break, a primary inhibitory feedback mechanism that controls the transit of a meal through the gut to optimize nutrient digestion and absorption. seven transmembrane domain G protein-coupled receptors that are involved in the sensation of taste. The taste 1 receptor family (consisting of three subtypes) is involved in the sensation of sweet and umami, and the taste 2 receptor family (consisting of 25 subtypes) in the sensation of bitter. Taste receptors are not only present in taste buds on the tongue but also in cells of the gastrointestinal tract, pancreas, respiratory tract, brain, etc. Upon binding of basic tastants such as sweet, bitter, umami, or fat, second-messenger cascades are initiated that result in the release of peptides or neurotransmitters that initiate physiological events. Each receptor is coupled to distinct gustatory G proteins and gustducin is the most common taste G protein." @default.
• W2070463722 created "2016-06-24" @default.
• W2070463722 creator A5021693858 @default.
• W2070463722 creator A5048668599 @default.
• W2070463722 date "2013-02-01" @default.
• W2070463722 modified "2023-10-04" @default.
• W2070463722 title "Nutrient sensing in the gut: new roads to therapeutics?" @default.
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