在头期胰岛素释放阶段口服葡萄糖感应
Alexa J Pullicin1, Daniel Wils2, Juyun Lim1
1Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
Appetite
|October 3, 2023
概括
口服刺激会触发脑相胰岛素释放 (CPIR),这对于控制血糖至关重要. 这项研究表明,葡萄糖检测及其相关的味道对于引起人类这种反应至关重要.
科学领域:
- 内分泌学 在内分泌学.
- 人体生理学 人体生理学
- 营养科学 营养科学
背景情况:
- 脑期胰岛素释放 (CPIR) 是对食物摄入的生理反应,有助于调节食后葡萄糖水平.
- 触发CPIR的精确感官机制,特别是口味线索,仍然不完全理解.
- 现有研究表明,像葡萄糖这样的碳水化合物是关键诱导因素,但直接检测葡萄糖与味觉之间的作用仍在争论中.
研究的目的:
- 研究特定的感官机制,重点关注口服葡萄糖检测和口味,参与引起人类的CPIR.
- 为了区分碳水化合物存在与口味感知在刺激CPIR中的贡献.
- 为了阐明口味抑制和碳水化合物消化在调节CPIR中的相互作用.
主要方法:
- 一项对22名健康成年人进行的受控研究.
- 采用了四种不同的口服刺激条件:单独使用葡萄糖,使用葡萄糖与甜味抑制剂 (乳糖醇),单独使用马尔托德克斯,以及使用马尔托德克斯与乳糖醇和口服消化抑制剂 (阿卡尔).
- 在四个单独的会议中,在刺激之前和之后测量了c-,胰岛素和葡萄糖的血度.
主要成果:
- 单独服用葡萄糖有效地引起了CPIR.
- 乳醇的存在取消了CPIR对葡萄糖的反应.
- 马尔托德素单独刺激了CPIR,但当乳醇和阿卡尔一起服用时,这种反应被否定了.
- 这些发现凸显了葡萄糖检测和味道在CPIR中的双重作用.
结论:
- 葡萄糖是CPIR的强有力的刺激物,但它与之相关的味觉感觉也是触发这种反应的关键提示.
- 直接检测葡萄糖和感知它的味道对于强大的CPIR至关重要.
- 了解这些味觉机制,可以了解新陈代谢调节和控制葡萄糖的潜在治疗点.
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