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|Title: ||Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells|
|Authors: ||McCarthy, Triona|
Kilcawley, Kieran N
Cryan, John F.
|Keywords: ||Glucagon-like peptide 1|
|Issue Date: ||21-Jan-2017|
|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.|
T. McCarthy was in receipt of a Teagasc Walsh Fellowship. This work was funded by Enterprise Ireland under Grant Number CC20080001.
|Appears in Collections:||Food Biosciences|
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