Nutrient Tasting and Signaling Mechanisms in the Gut I. Sensing of lipid by the intestinal mucosa
Nutrient Tasting and Signaling Mechanisms in the Gut I. Sensing of lipid by the intestinal mucosa
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DOI：
10.1152/ajpgi.1999.277.4.g751
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发表时间：
1999-10-01
影响因子：
4.5
通讯作者：
Raybould, HE
中科院分区：
文献类型：
--
作者：
Raybould, HE
众所周知，肠道中的脂质是胃分泌运动功能的有效抑制物。肠壁脂肪“传感器”的鉴定已取得进展。长链游离脂肪酸既是CCK释放的刺激因素，也是产生功能效应的刺激因素。长链甘油三酯需要乳胶粒的形成才能吸收，有强有力的证据表明，长链甘油三酯吸收后的产物，包括乳糜粒和载脂蛋白，参与了肠壁的感觉转导。
It is well recognized that lipid in the intestine is a potent inhibitor of gastric secretomotor function. Progress has been made in the identification of the "sensor" for lipid in the intestinal wall. Long-chain free fatty acids are the stimulus both for release of CCK and for the production of functional effects. Long-chain triglyceride requires chylomicron formation for absorption, and there is strong evidence that the postabsorptive products of long-chain triglyceride absorption, including chylomicrons and apolipoproteins, are involved in sensory transduction in the intestinal wall.