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Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells
McCarthy, Triona Bruen, Christine O'Halloran, Fiona Schellekens, Harriet Kilcawley, Kieran Cryan, John F. Giblin, Linda
McCarthy, Triona
Bruen, Christine
O'Halloran, Fiona
Schellekens, Harriet
Kilcawley, Kieran
Cryan, John F.
Giblin, Linda
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Date
21/01/2017
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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
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.