Department of Biochemistry, Molecular Physiology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India.
Department of Biotechnology, School of Biotechnology and Genetic Engineering, Bharathiar University, Coimbatore, Tamil Nadu, India.
J Anim Physiol Anim Nutr (Berl). 2022 Nov;106(6):1408-1419. doi: 10.1111/jpn.13755. Epub 2022 Jul 21.
Fat taste perception has long been concerned in the regulation of dietary fat intake. Substantial experimental evidence defends fat as a sixth taste modality, but its allied peripheral mechanisms are not yet well established. The present study aimed to analyse the diet-induced changes in fat taste perception and its associated physiological variations in Mus booduga. Four groups of animals were used for the present study and were fed any one of the following diet; normal diet (10% fat), low-fat diet (4% fat), high-fat diet (36% fat), or high-fat diet (HFD) (36% fat) + rapeseed oil (HFRDO) (14%) for 9 weeks. The animals were then subjected to metabolic tolerance, fat preference, and conditioned taste aversion studies. Diet-induced alterations in the expression of genes associated with lipogenesis, inflammation, and fat taste (CD36 and GPR120) were analysed. Capacitative calcium signalling induced by both linoleic acid and grifolic acid in taste bud cells (TBCs) was also analysed. In result, both the HFD and HFDRO groups revealed deterioration in glucose homoeostasis and displayed decreased preference scores for fatty acids, which are associated with lower CD36 expression and increased GPR120 expression in TBCs. Furthermore, change in [Ca ]i induced by LA was also compromised in CD36 positive TBCs along with elevated systemic inflammatory and lipidemic responses in both these obese groups. Overall, for the first time, our results support that chronic HFD feeding alters the CD36 and GPR120 mediated fat taste perception in M. booduga.
长期以来，人们一直关注脂肪味觉感知在调节膳食脂肪摄入中的作用。大量的实验证据支持脂肪是第六种味觉模式，但它的相关外周机制尚未得到很好的建立。本研究旨在分析饮食诱导的脂肪味觉感知变化及其在 Mus booduga 中的相关生理变化。本研究使用了四组动物，分别喂食以下四种饮食中的一种：正常饮食（10%脂肪）、低脂肪饮食（4%脂肪）、高脂肪饮食（36%脂肪）或高脂肪饮食（HFD）（36%脂肪）+菜籽油（HFRDO）（14%）9 周。然后，这些动物接受代谢耐受性、脂肪偏好和条件味觉厌恶研究。分析了与脂肪生成、炎症和脂肪味觉（CD36 和 GPR120）相关的基因表达的饮食诱导变化。还分析了 linoleic 酸和 grifolic 酸在味蕾细胞（TBC）中诱导的容量钙信号。结果表明，HFD 和 HFDRO 组均导致葡萄糖稳态恶化，并显示出对脂肪酸的偏好评分降低，这与 TBC 中 CD36 表达降低和 GPR120 表达增加有关。此外，LA 诱导的[Ca]i变化也在 CD36 阳性 TBC 中受到损害，同时这两个肥胖组的全身炎症和脂质反应升高。总的来说，这是首次研究结果支持慢性 HFD 喂养改变了 Mus booduga 中 CD36 和 GPR120 介导的脂肪味觉感知。
