Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia.
Translational Research Center for Gastrointestinal Disorders, Gut Peptide Research Lab, University of Leuven, Belgium.
Animal. 2019 Nov;13(11):2714-2726. doi: 10.1017/S1751731119001794. Epub 2019 Aug 7.
The gastrointestinal tract (GIT) is an interface between the external and internal milieus that requires continuous monitoring for nutrients or pathogens and toxic chemicals. The study of the physiological/molecular mechanisms, mediating the responses to the monitoring of the GIT contents, has been referred to as chemosensory science. While most of the progress in this area of research has been obtained in laboratory rodents and humans, significant steps forward have also been reported in pigs. The objective of this review was to update the current knowledge on nutrient chemosensing in pigs in light of recent advances in humans and laboratory rodents. A second objective relates to informing the existence of nutrient sensors with their functionality, particularly linked to the gut peptides relevant to the onset/offset of appetite. Several cell types of the intestinal epithelium such as Paneth, goblet, tuft and enteroendocrine cells (EECs) contain subsets of chemosensory receptors also found on the tongue as part of the taste system. In particular, EECs show specific co-expression patterns between nutrient sensors and/or transceptors (transport proteins with sensing functions) and anorexigenic hormones such as cholecystokinin (CCK), peptide tyrosine tyrosine (PYY) or glucagon-like peptide-1 (GLP-1), amongst others. In addition, the administration of bitter compounds has an inhibitory effect on GIT motility and on appetite through GLP-1-, CCK-, ghrelin- and PYY-labelled EECs in the human small intestine and colon. Furthermore, the mammalian chemosensory system is the target of some bacterial metabolites. Recent studies on the human microbiome have discovered that commensal bacteria have developed strategies to stimulate chemosensory receptors and trigger host cellular functions. Finally, the study of gene polymorphisms related to nutrient sensors explains differences in food choices, food intake and appetite between individuals.
胃肠道（GIT）是内外环境之间的接口，需要持续监测营养物质或病原体和有毒化学物质。研究调节胃肠道内容物监测的生理/分子机制的科学被称为化学感觉科学。虽然该研究领域的大部分进展是在实验室啮齿动物和人类中获得的，但猪也取得了重大进展。本综述的目的是根据人类和实验室啮齿动物的最新进展，更新目前关于猪营养化学感觉的知识。第二个目的是告知存在具有功能的营养传感器，特别是与食欲开始/结束相关的肠道肽有关的功能。肠道上皮的几种细胞类型，如潘氏细胞、杯状细胞、簇状细胞和肠内分泌细胞（EEC），包含味觉系统中舌头上发现的化学感觉受体的亚群。特别是，EEC 显示出营养传感器和/或转运蛋白（具有传感功能的转运蛋白）与厌食激素（如胆囊收缩素（CCK）、肽酪氨酸酪氨酸（PYY）或胰高血糖素样肽-1（GLP-1）等之间的特定共表达模式。此外，苦味化合物的给药通过 GLP-1、CCK、ghrelin 和 PYY 标记的 EEC 在人类小肠和结肠中对 GIT 运动和食欲产生抑制作用。此外，哺乳动物化学感觉系统是某些细菌代谢物的靶标。人类微生物组的最近研究发现，共生细菌已经开发出刺激化学感觉受体和触发宿主细胞功能的策略。最后，与营养传感器相关的基因多态性的研究解释了个体之间食物选择、食物摄入和食欲的差异。
