权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Mechanisms on the chemical reception of dietary fat in the oral cavity and its signaling to the brain

口腔中膳食脂肪的化学接收机制及其向大脑发出的信号

基本信息

批准号：
14360075
负责人：
FUSHIKI Tohru
金额：
$ 10.88万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2003
项目状态：
已结题

项目摘要

Though it is generally known that we have a preference for high fat diets, we still do not know what makes dietary fat so tasty. Recent evidence suggests that dietary fat, especially fatty acids, may be recognized in the oral cavity. These results has some inconsistency about mechanisms on, reception of fatty acids but they at least support the theory that chemical reception of fats in the tongue centers not on triglycerides, the energy storage form, but on the, more metabolically active form, fatty acids. However, vast majority of fat component in foods is triglycerides, contradicting with the growing results of being fatty acid reception in oral cavity. Mecanisms have been unclear underlying the,acception of, triglycerides as fatty acids. In the present study, we detected small but significant amount of fatty acids ~ cleaved by lingual lipase secreted from Ebner's gland opening papillae vallatae and papillae foliate. Radioactive triglycerides applied on the papillae vallatae produced fatty acids close on bud cells within 1 to 3 sec which is enough speed to taste fat. The similar enzyme activity was observed in the human papillae foliate which was, beleaved producing few lipase. Moreover, mice offered triglycerides with orlistat a lipse-inhibitor did not show any preference to it. Orlistat, itself did not inhibit the fluid intake. These findings suggest that lingual lipase is important for tasting the fatty foods.

虽然众所周知，我们偏爱高脂肪饮食，但我们仍然不知道是什么让膳食脂肪如此美味。最近的证据表明，膳食脂肪，特别是脂肪酸，可以在口腔中识别。这些结果在脂肪酸接收机制上存在一些不一致之处，但它们至少支持了这样的理论：舌头中脂肪的化学接收不是集中在能量储存形式的甘油三酯上，而是集中在代谢更活跃的形式脂肪酸上。然而，食物中的脂肪成分绝大多数是甘油三酯，这与口腔中脂肪酸接受的日益增长的结果相矛盾。甘油三酯被认为是脂肪酸的机制尚不清楚。在本研究中，我们检测到少量但显著量的脂肪酸被舌脂肪酶切割，所述舌脂肪酶分泌自Ebner腺开口、乳头状突起和叶状突起。放射性甘油三酯应用于乳头vallatae产生脂肪酸接近芽细胞在1至3秒内，这是足够的速度品尝脂肪。在人叶状乳头中也观察到类似的酶活性，但据信它几乎不产生脂肪酶。此外，给小鼠提供甘油三酯和奥利司他（一种脂肪抑制剂）并没有表现出任何偏好。奥利司他本身并不抑制液体摄入。这些结果表明，舌脂肪酶是重要的品尝脂肪食品。