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dc.contributor.authorMcCarthy, Triona*
dc.contributor.authorBruen, Christine*
dc.contributor.authorO'Halloran, Fiona*
dc.contributor.authorSchellekens, Harriet*
dc.contributor.authorKilcawley, Kieran*
dc.contributor.authorCryan, John F.*
dc.contributor.authorGiblin, Linda*
dc.date.accessioned2017-07-24T15:16:21Z
dc.date.issued21/01/2017
dc.identifier.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.2017.01.104en_GB
dc.identifier.urihttp://hdl.handle.net/11019/1214
dc.descriptionpeer-revieweden_GB
dc.description.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.en_GB
dc.description.sponsorshipT. McCarthy was in receipt of a Teagasc Walsh Fellowship. This work was funded by Enterprise Ireland under Grant Number CC20080001.
dc.description.sponsorshipTeagasc Walsh Fellowshipen_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesFood Chemistry;vol 228
dc.subjectGlucagon-like peptide 1en_GB
dc.subjectDiacetyl;en_GB
dc.subjectFlavour compound;en_GB
dc.subjectSatietyen_GB
dc.subjectGPR120en_GB
dc.titleAroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cellsen_GB
dc.typeArticleen_GB
dc.embargo.terms21/01/2018en_GB
dc.embargo.lift21/01/2018
dc.identifier.rmisMDBY-0106-5942
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.01.104
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
dc.contributor.sponsorEnterprise Ireland
dc.contributor.sponsorGrantNumberCC20080001


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