Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells
dc.contributor.author | McCarthy, Triona | * |
dc.contributor.author | Bruen, Christine | * |
dc.contributor.author | O'Halloran, Fiona | * |
dc.contributor.author | Schellekens, Harriet | * |
dc.contributor.author | Kilcawley, Kieran | * |
dc.contributor.author | Cryan, John F. | * |
dc.contributor.author | Giblin, Linda | * |
dc.date.accessioned | 2017-07-24T15:16:21Z | |
dc.date.issued | 21/01/2017 | |
dc.identifier.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 | en_GB |
dc.identifier.uri | http://hdl.handle.net/11019/1214 | |
dc.description | peer-reviewed | en_GB |
dc.description.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. | en_GB |
dc.description.sponsorship | T. McCarthy was in receipt of a Teagasc Walsh Fellowship. This work was funded by Enterprise Ireland under Grant Number CC20080001. | |
dc.description.sponsorship | Teagasc Walsh Fellowship | en_GB |
dc.language.iso | en | en_GB |
dc.publisher | Elsevier | en_GB |
dc.relation.ispartofseries | Food Chemistry;vol 228 | |
dc.subject | Glucagon-like peptide 1 | en_GB |
dc.subject | Diacetyl; | en_GB |
dc.subject | Flavour compound; | en_GB |
dc.subject | Satiety | en_GB |
dc.subject | GPR120 | en_GB |
dc.title | Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells | en_GB |
dc.type | Article | en_GB |
dc.embargo.terms | 21/01/2018 | en_GB |
dc.embargo.lift | 21/01/2018 | |
dc.identifier.rmis | MDBY-0106-5942 | |
dc.identifier.doi | https://doi.org/10.1016/j.foodchem.2017.01.104 | |
dc.contributor.sponsor | Teagasc Walsh Fellowship Programme | |
dc.contributor.sponsor | Enterprise Ireland | |
dc.contributor.sponsorGrantNumber | CC20080001 |
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Food Biosciences [567]
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Food Biosciences [567]
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Food Biosciences [567]
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Food Biosciences [567]
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Food Quality & Sensory Science [174]