Full text restriction information:Access to this item is restricted until 12 months after publication at the request of the publisher.
Restriction lift date:2018-01-21
Citation:McCarthy, T., Bruen, C., O'Halloran, F., Schellekens, H., Kilcawley, K., Cryan, J. F. and Giblin, L. (2017) 'Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells', Food Chemistry, 228, pp. 35-42. doi: 10.1016/j.foodchem.2017.01.104
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.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement