Different tastants and low-caloric sweeteners induce differential effects on the release of satiety hormones

M.C. Geraedts, F.J. Troost, W.H. Saris

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)

Abstract

Recent studies have found different types of taste receptors located along the intestine. However, the effect of tastants, and in particular sweet tastants, on satiety hormone release is still unknown.

STC-1 cells were incubated with different concentrations of bitter, sour, sweet, salty, and umami tastants. After incubation with different time-periods, cholecystokinin (CCK) and glucagons-like peptide 1 (GLP-1) concentrations were measured in the supernatant.

All tastants increased the CCK levels both dose- and time-dependently. GLP-1 release dose-dependently increased after the addition of all tastants, with the exception of acetic acid. GLP-1 was released in a time-dependent manner after the addition of all tastants, but bitter tastants stimulated GLP-1 release only during the first 15 min of exposure. All commercial sweeteners elevated CCK and GLP-1 levels, with Tagatesse exerting the strongest effects.

Tastants, and in particular sweet, play a role in the regulation of satiety hormone release, both in a concentration- and time-dependent manner. 

Original languageEnglish
Pages (from-to)731-738
Number of pages8
JournalFood Chemistry
Volume129
Issue number3
DOIs
Publication statusPublished - 1 Dec 2011

Keywords

  • Cholecystokinin
  • Glucagon-like peptide 1
  • Satiety
  • Sweetener
  • Tastants
  • ENTEROENDOCRINE STC-1 CELLS
  • MAMMALIAN TASTE RECEPTORS
  • GLUCAGON-LIKE PEPTIDE-1
  • GASTROINTESTINAL-TRACT
  • ALPHA-GUSTDUCIN
  • FOOD-INTAKE
  • CHOLECYSTOKININ SECRETION
  • CCK RELEASE
  • EXPRESSION
  • GUT

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