Effects of oral stimulation with fats on the cephalic phase of pancreatic enzyme secretion in esophagostomized rats
Effects of oral stimulation with fats on the cephalic phase of pancreatic enzyme secretion in esophagostomized rats
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DOI：
10.1016/s0031-9384(03)00201-4
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发表时间：
2003-09-01
影响因子：
2.9
通讯作者：
Fushiki, T
中科院分区：
文献类型：
--
作者：
Hiraoka, T;Fukuwatari, T;Fushiki, T
最近的研究表明，口腔中存在对膳食脂肪的化学感知。在胰腺分泌的头期，通过可口的味觉刺激获得更大的反应。为了检查口腔中膳食脂肪的感知，我们确定了用脂肪刺激口腔是否会改变胰腺酶分泌的头相。将套管插入大鼠的胆总管中以收集胆胰液，并对动物进行食管造口术以防止供试品刺激胃肠道。胰腺酶分泌的头相通过长链脂肪酸、油酸、亚油酸和亚麻酸的口服刺激而增强，但不受中链脂肪酸、辛酸和长链脂肪酸衍生物、油酸甲酯和亚油酸甲酯的影响。这种选择性与我们之前的发现一致，即在短期双瓶偏好测试中，大鼠偏好长链脂肪酸而不是甘油三酯、中链脂肪酸或长链脂肪酸衍生物。这些结果表明，长链脂肪酸触发口腔中的化学接收，并且脂肪酸链的长度和羧酸基团的存在或不存在与脂肪的识别有关。(C)2003年爱思唯尔公司All rights reserved.
Recent studies suggest that there is a chemical perception of dietary fat in the oral cavity. A much greater response in the cephalic phase of pancreatic secretion is obtained by palatable taste stimuli. To examine the perception of dietary fat in the oral cavity, we determined whether or not oral stimulation with fat alters the cephalic phase of pancreatic enzyme secretion. A cannula was inserted into the common bile duct of rats to collect bile-pancreatic juice, and the animals were esophagostomized to prevent stimulation of the gastrointestinal tract with the test substances. The cephalic phase of pancreatic enzyme secretion was enhanced by oral stimulation with the long chain fatty acids, oleic acid, linoleic acid and linolenic acid, but was unaffected by the middle chain fatty acid, caprylic acid, and long chain fatty acid derivatives, methyl oleate and methyl linoleate. This selectivity is consistent with our previous findings that, in a short term two-bottle preference test, rats prefer long chain fatty acids to triglycerides, middle chain fatty acids or long chain fatty acid derivatives. These results suggest that long chain fatty acids trigger chemical reception in the oral cavity, and the length of the fatty acid chain and the presence or absence of carboxylate groups are related to recognition of fat. (C) 2003 Elsevier Inc. All rights reserved.