Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans

Autor: Rosalia Ferracane, Paola Vitaglione, Vincenzo Fogliano, Francine Zucco, Ilario Mennella
Přispěvatelé: Mennella, Ilario, Ferracane, Rosalia, Zucco, Francine, Fogliano, Vincenzo, Vitaglione, Paola
Rok vydání: 2014
Předmět:
Blood Glucose
Male
Taste
Palmitic Acid
Medicine (miscellaneous)
Oleic Acids
Body Mass Index
Oleoylethanolamide
chemistry.chemical_compound
Nutrition and Dietetic
Pancreatic polypeptide
Ethanolamine
Food science
Palatability
Overeating
Arachidonic Acid
Nutrition and Dietetics
Cross-Over Studies
Gastrointestinal peptides
Gastrointestinal peptide
Medicine (all)
digestive
oral
and skin physiology
food and beverages
Cross-Over Studie
Bitter-tasting food
Ghrelin
Food Quality and Design
Energy intake control
Linoleic Acids
Ethanolamines
Linear Model
Appetite control
Female
Human
Adult
Polyunsaturated Alkamides
Food Preference
Arachidonic Acids
Palmitic Acids
Pancreatic Polypeptide
Polyunsaturated Alkamide
Glycerides
Linoleic Acid
Food Preferences
Young Adult
stomatognathic system
Humans
Food palatability
Edetic Acid
Endocannabinoid
VLAG
Cephalic phase response
Cephalic phase
Amides
Sham feeding
chemistry
Glyceride
Linear Models
Energy Intake
Oleic Acid
Endocannabinoids
Zdroj: The Journal of Nutrition, 145(9), 2169-2175
The Journal of Nutrition 145 (2015) 9
ISSN: 1541-6100
0022-3166
Popis: BACKGROUND: Food palatability increases food intake and may lead to overeating. The mechanisms behind this observation are still largely unknown. OBJECTIVES: The aims of this study were the following: 1) to elucidate the plasma responses of endocannabinoids, N-acylethanolamines, and gastrointestinal peptides to a palatable (sweet), unpalatable (bitter), and sensory-acceptable (tasteless control) food, and 2) to verify whether some of these bioactive compounds can serve as plasma biomarkers of food liking in humans. METHODS: Three puddings providing 60 kcal (35% from proteins, 62% from carbohydrates, and 3% from fats) but with different taste were developed. Twenty healthy subjects (11 women and 9 men; mean age 28 y and BMI 22.7 kg/m(2)), selected because they liked the puddings in the order sweet > control > bitter, participated in a randomized crossover study based on a modified sham feeding (MSF) protocol. Blood samples at baseline and every 5 min up to 20 min after the MSF were analyzed for gastrointestinal peptides, endocannabinoids, and N-acylethanolamines. Thirty minutes after the MSF, energy intake at an ad libitum breakfast was measured. RESULTS: After the MSF, no response was observed in 7 of 9 gastrointestinal peptides measured. The plasma ghrelin concentration at 20 min after the sweet and bitter puddings was 25% lower than after the control pudding (P = 0.04), and the pancreatic polypeptide response after the sweet pudding was 23% greater than after the bitter pudding (P = 0.02). The plasma response of 2-arachidonoylglycerol after the sweet pudding was 37% and 15% higher than after the bitter (P < 0.001) and control (P = 0.03) puddings, respectively. Trends for greater responses of anandamide (P = 0.06), linoleoylethanolamide (P = 0.07), palmitoylethanolamide (P = 0.06), and oleoylethanolamide (P = 0.09) were found after the sweet pudding than after the bitter pudding. No differences in subsequent energy intake were recorded. CONCLUSIONS: The data demonstrated that food palatability influenced some plasma endocannabinoid and N-acylethanolamine concentrations during the cephalic phase response and indicated that 2-arachidonoylglycerol and pancreatic polypeptide can be used as biomarkers of food liking in humans.
Databáze: OpenAIRE
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