Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells

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dc.contributor.authorMcCarthy, Triona
dc.contributor.authorBruen, Christine
dc.contributor.authorO'Halloran, Fiona
dc.contributor.authorSchellekens, Harriët
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorCryan, John F.
dc.contributor.authorGiblin, Linda
dc.contributor.funderTeagascen
dc.contributor.funderEnterprise Irelanden
dc.date.accessioned2017-05-15T15:13:50Z
dc.date.available2017-05-15T15:13:50Z
dc.date.issued2017-01-21
dc.date.updated2017-05-15T15:05:56Z
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
dc.description.sponsorshipTeagasc (Teagasc Walsh Fellowship); Enterprise Ireland (Grant Number CC20080001)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMcCarthy, 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.2017.01.104en
dc.identifier.doi10.1016/j.foodchem.2017.01.104
dc.identifier.endpage42en
dc.identifier.issn0308-8146
dc.identifier.journaltitleFood Chemistryen
dc.identifier.startpage35en
dc.identifier.urihttps://hdl.handle.net/10468/3969
dc.identifier.volume228en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectGlucagon-like peptide 1en
dc.subjectDiacetylen
dc.subjectFlavour compounden
dc.subjectSatietyen
dc.subjectGPR120en
dc.titleAroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cellsen
dc.typeArticle (peer-reviewed)en
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