Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Regulation of Food Intake

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...

The Physiology of Taste

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...

Gustation

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.

Hormonal Regulation

Hormonal Regulation

Hormones regulate a significant portion of digestion through activation of the neuroendocrine system. The neuroendocrine system of digestion contains many different hormones all with multiple functions that are both, directly and indirectly, involved in digestion.

Neural Regulation

Neural Regulation

Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.

GPCRs Regulate Adenylyl Cylase Activity

GPCRs Regulate Adenylyl Cylase Activity

Some GPCRs transmit signals through adenylyl cyclase (AC), a transmembrane enzyme. AC helps synthesize second messenger cyclic adenosine monophosphate (cAMP). AC catalyzes cyclization reaction and converts ATP to cAMP by releasing a pyrophosphate. The pyrophosphate is further hydrolyzed to phosphate by the enzyme pyrophosphatase, which drives cAMP synthesis to completion. However, cAMP is rapidly degraded to 5′ AMP by the enzymes phosphodiesterase (PDE), preventing overstimulation of cells.
Two...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Validating OCOsense smart glasses in a three-week home-based study: Assessing detection of eating, food identification and the use of haptic feedback to aid behaviour modification.

Appetite·2025

Same author

Genetic and Environmental Influences on Sweet Taste Liking and Related Traits: New Insights from Twin Cohorts.

Behavior genetics·2025

Same author

Effects of sensory and environmental labelling of plant-based products on consumer acceptance: Context, energy density and framing factors.

Appetite·2025

Same author

Uncontrolled eating is associated with higher impulsiveness, risk taking and novelty-seeking.

Appetite·2024

Same author

Demographics of referrals to a specialist gender identity service in the UK between 2017 and 2020.

Clinical child psychology and psychiatry·2023

Same author

Habitual intake of fat and sugar is associated with poorer memory and greater impulsivity in humans.

PloS one·2023

Search research articles

Related Experiment Video

Updated: May 12, 2026

A RAPID Method for Blood Processing to Increase the Yield of Plasma Peptide Levels in Human Blood

A RAPID Method for Blood Processing to Increase the Yield of Plasma Peptide Levels in Human Blood

Published on: April 28, 2016

Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite?

Una Masic¹, Martin R Yeomans

¹School of Psychology, University of Sussex, Brighton, BN1 9QH, UK. u.masic@sussex.ac.uk

Physiology & Behavior

|March 28, 2013

Summary

Monosodium glutamate (MSG) may initially reduce appetite by enhancing flavor but potentially increases fullness later, especially with protein-rich foods. This suggests a complex, dual effect of MSG on appetite regulation.

More Related Videos

A Novel Procedure for Evaluating the Reinforcing Properties of Tastants in Laboratory Rats: Operant Intraoral Self-administration

A Novel Procedure for Evaluating the Reinforcing Properties of Tastants in Laboratory Rats: Operant Intraoral Self-administration

Published on: February 6, 2014

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation

Published on: December 29, 2023

Related Experiment Videos

Last Updated: May 12, 2026

A RAPID Method for Blood Processing to Increase the Yield of Plasma Peptide Levels in Human Blood

A RAPID Method for Blood Processing to Increase the Yield of Plasma Peptide Levels in Human Blood

Published on: April 28, 2016

A Novel Procedure for Evaluating the Reinforcing Properties of Tastants in Laboratory Rats: Operant Intraoral Self-administration

A Novel Procedure for Evaluating the Reinforcing Properties of Tastants in Laboratory Rats: Operant Intraoral Self-administration

Published on: February 6, 2014

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation

Published on: December 29, 2023

Area of Science:

Food Science
Human Nutrition
Appetite Regulation

Background:

The impact of flavor enhancers like monosodium glutamate (MSG) on appetite sensations (satiation and satiety) remains incompletely understood.
Investigating MSG's role is crucial for understanding food intake regulation and dietary choices.

Purpose of the Study:

To investigate the effects of monosodium glutamate (MSG) and varying macronutrient content on appetite sensations.
To determine if MSG influences satiation (immediate fullness) and satiety (sustained fullness) after soup consumption.

Main Methods:

A controlled study involving 24 non-obese, low-restraint male participants.
Participants consumed soups with or without 1% MSG and varying macronutrient content (carbohydrate, protein, or control).
Appetite ratings (hunger, fullness) were collected before, immediately after, and at 15-minute intervals for 120 minutes post-ingestion across six sessions.

Main Results:

MSG significantly enhanced flavor pleasantness.
MSG tended to reduce the immediate decrease in hunger post-soup ingestion.
While MSG initially reduced fullness with high-protein soup, it led to lower hunger increases later (30-60 min) in protein soup conditions compared to no-MSG.
Overall hunger increased and fullness decreased over 120 minutes, but MSG modulated these effects.

Conclusions:

Monosodium glutamate (MSG) may exhibit a biphasic effect on appetite.
Initial reduced satiation might be linked to MSG's palatability enhancement.
Potential for enhanced post-ingestive satiety exists, particularly when consumed with protein.