Importance of lipolysis in oral cavity for orosensory detection of fat
Importance of lipolysis in oral cavity for orosensory detection of fat
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DOI：
10.1152/ajpregu.00729.2002
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发表时间：
2003-08-01
影响因子：
2.8
通讯作者：
Fushiki, T
中科院分区：
文献类型：
--
作者：
Kawai, T;Fushiki, T
舌脂肪酶通常由埃伯纳腺分泌，尽管物种之间存在很大差异。舌脂肪酶被认为是哺乳动物脂肪消化和吸收的辅助酶；然而，口腔脂肪分解的原因尚不清楚。我们专注于味觉，并通过使用有效的脂肪酶抑制剂奥利司他研究了舌脂肪酶在脂肪味道感知中的重要性。五分钟两瓶偏好测试表明，添加奥利司他会降低对三酰甘油的偏好，但不会降低对游离脂肪酸的偏好。将放射性三油酸甘油酯应用于大鼠的周乳头，结果显示舌脂肪酶在1-5秒内持续释放，产生大量脂肪酸和其他脂肪分解产物，这足以尝到脂肪的味道。这些发现表明舌脂肪酶的释放是为了感知三酰甘油的味道并寻找食物中的营养脂质。
Lingual lipase is usually secreted from von Ebner's glands, although there is great variation between species. Lingual lipase is thought to be an auxiliary enzyme for fat digestion and absorption in mammals; however, the reason for lipolysis in the oral cavity is not known. We focused on the gustatory sense and investigated the significance of lingual lipase in the perception of a fat taste by using orlistat, a potent lipase inhibitor. Five-minute two-bottle preference tests demonstrated that the addition of orlistat diminished the preference for triacylglycerides but not for free fatty acids. Radioactive triolein applied on rats' circumvallate papilla revealed that lingual lipase was released continuously to generate significant amounts of fatty acids and other lipolytic products within 1-5 s, which was enough time to taste fat. These findings suggest that lingual lipase is released to perceive the taste of triacylglycerides and to find nutritive lipids in food.