Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells
Kilcawley, Kieran N
Cryan, John F.
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CitationMcCarthy 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
AbstractDiacetyl 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.
FunderTeagasc Walsh Fellowship Programme; Enterprise Ireland