Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA.
Division of Child and Adolescent Psychiatry, Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA.
Int J Obes (Lond). 2022 Dec;46(12):2114-2119. doi: 10.1038/s41366-022-01214-z. Epub 2022 Aug 31.
Alterations in gut hormone secretion and reported changes in taste preferences have been suggested to contribute to the weight-reducing effects of bariatric surgery. However, a link between changes in gut hormone secretion and taste preferences following bariatric surgery has yet to be elucidated.
Here we examined the potential relationships between gut hormone responses (GLP-1 and PYY peak, ghrelin trough) to a test meal of Ensure and liking ratings for taste mixtures varying in sugar and fat content before and following bariatric surgery (vertical sleeve gastrectomy (VSG): N = 4; Roux-en Y gastric bypass (RYGB): N = 8).
Significant increases in GLP-1 and PYY peak and a significant drop in ghrelin trough were observed following surgery. Pre- and postoperation, patients with higher postprandial GLP-1 or PYY peaks gave lower liking ratings for mixtures containing a combination of fat and sugar (half and half + 20% added sugar) whereas, for the combined surgery analyses, no relationships were found with solutions comprised of high fat (half and half + 0% sugar), predominantly high sugar (skim milk + 20% added sugar), or low fat and low sugar (skim milk + 0% added sugar). Within the RYGB patients, patients with the greatest increase in postprandial GLP-1 peak from preoperation to postoperation also demonstrated the greatest decrease in liking for half & half + 20% added sugar and skim milk + 20% added sugar, but not the unsweetened version of each solution. No pre- or postoperative relationship between ghrelin and liking ratings were observed.
Gut hormone responses following bariatric surgery may contribute to taste processing of sugar+fat mixtures and together influence weight loss.
改变肠道激素分泌和味觉偏好的变化被认为有助于减重手术的减肥效果。然而，减重手术后肠道激素分泌和味觉偏好变化之间的联系尚未阐明。
在这里，我们检查了术前和术后（垂直袖状胃切除术（VSG）：N=4；Roux-en Y 胃旁路术（RYGB）：N=8）之间，肠激素反应（GLP-1 和 PYY 峰值，ghrelin 谷值）对安素测试餐和不同糖、脂肪含量的味觉混合物喜好评分之间的潜在关系。
手术后 GLP-1 和 PYY 峰值显著增加，ghrelin 谷值显著下降。术后患者的餐后 GLP-1 或 PYY 峰值越高，对含有糖和脂肪混合物（半对半+20%添加糖）的喜好评分越低，而对于联合手术分析，与高脂肪（半对半+0%糖）、高糖（脱脂牛奶+20%添加糖）或低脂肪和低糖（脱脂牛奶+0%添加糖）的溶液没有关系。在 RYGB 患者中，术后 GLP-1 峰值增加最多的患者对半对半+20%添加糖和脱脂牛奶+20%添加糖的喜好程度也下降最大，但对每种溶液的无糖版本没有影响。术前或术后 ghrelin 与喜好评分之间没有关系。
减重手术后肠道激素反应可能有助于处理糖+脂肪混合物的味觉，并共同影响体重减轻。
