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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1214

Title: Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells
Authors: McCarthy, Triona
Bruen, Christine
O'Halloren, Fiona
Schellekens, Harriet
Kilcawley, Kieran N
Cryan, John F.
Giblin, Linda
Keywords: Glucagon-like peptide 1
Diacetyl;
Flavour compound;
Satiety
GPR120
Issue Date: 21-Jan-2017
Publisher: Elsevier
Citation: McCarthy T, Bruen C, O'Halloran F, Schellekens H, Kilcawley K, Cryan JF, Giblin L Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells, Food Chemistry, 2017, 228, 35-42, doi 10.1016/j.foodchem.2017.01.104
Series/Report no.: Food Chemistry;vol 228
Abstract: Diacetyl is a volatile flavour compound that has a characteristic buttery aroma and is widely used in the flavour industry. The aroma of a food plays an important role in food palatability and thus intake. This study investigates the effect of diacetyl on the satiety hormone, glucagon-like peptide (GLP-1), using the enteroendocrine cell line, STC-1. Diacetyl decreased proglucagon mRNA and total GLP-1 from glucose stimulated STC-1 cells. This dampening effect on GLP-1 appears to be mediated by increasing intracellular cAMP levels, increasing synthesis of the G protein coupled receptor, GPR120, and its recruitment to the cell surface. Voltage gated Ca2+ channels, K+ATP channels and the α-gustducin taste pathway do not appear to be involved. These findings demonstrate that components contributing to food palatability suppress GLP-1. This ability of diacetyl to reduce satiety signals may contribute to overconsumption of some palatable foods.
Description: peer-reviewed
T. McCarthy was in receipt of a Teagasc Walsh Fellowship. This work was funded by Enterprise Ireland under Grant Number CC20080001.
URI: http://hdl.handle.net/11019/1214
https://doi.org/10.1016/j.foodchem.2017.01.104
Appears in Collections:Food Biosciences

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