A low-cholesterol diet leaves a bitter taste in the gut

October 09, 2008

One role for the proteins on the tongue that sense bitter tasting substances, type 2 taste receptors (T2Rs), is to limit ingestion of these substances, as a large number of natural bitter compounds are known to be toxic. T2Rs are also found in the gut, and it has been suggested that there they have a similar role to their function in the mouth (i.e., they might limit intestinal toxin absorption). Data to support this idea has now been generated in mice by Timothy Osborne and colleagues, at the University of California, Irvine.

By supplementing the food that mice eat with the drugs lovastatin and ezetimibe (L/E), it is possible to reduce the amount of cholesterol that they take up, and they are therefore considered to be consuming a low-cholesterol diet. Such a diet increases the activity of the protein SREBP-2 in the gut. In this study, SREBP-2 was shown to directly induce the expression of T2Rs in cultured mouse intestinal cells as well as in the intestine of mice consuming food supplemented with L/E. In addition, SREBP-2 was shown to directly enhance T2R-induced secretion of the intestinal peptide cholecystokinin in both the cultured mouse intestinal cells and mice consuming food supplemented with L/E. As low-cholesterol diets are naturally composed of high amounts of plant matter that is likely to contain dietary toxins, and one function of cholecystokinin is to decrease food intake, the authors suggest that SREBP-2-induced expression of T2Rs might provide a mechanism both to inform the gut that food-borne toxins could be present and to initiate a response that limits their absorption.
-end-
TITLE: SREBP-2 regulates gut peptide secretion through intestinal bitter taste receptor signaling in mice

AUTHOR CONTACT:
Timothy F. Osborne
University of California at Irvine, Irvine, California, USA.
Phone: (949) 824-2979; Fax: (949) 824-8551; E-mail: tfosborn@uci.edu.

MEDIA CONTACT:
Jennifer Fitzenberger
Assistant Director of Media Relations
University of California at Irvine, Irvine, California, USA.
Phone: (949) 824-3969; E-mail: jfitzen@uci.edu.

View the PDF of this article at: https://www.the-jci.org/article.php?id=36461

JCI Journals

Related Food Articles from Brightsurf:

Brain region tracking food preferences could steer our food choices
Researchers discovered that a specific brain region monitors food preferences as they change across thirsty and quenched states.

Rates of food insecurity remain high despite expansion of NYC food assistance programs
In the latest COVID-19 tracking survey from the CUNY Graduate School of Public Health & Health Policy conducted from September 25 to 27, 34% of the sample of one thousand New York City adults reported that their households had received SNAP benefits since September 1st, 2020.

Food mechanics recipe to serve up healthy food that lasts
Researchers are investigating the science of food drying to design faster, cheaper and better ways to store food.

Economic and food supply chain disruptions endanger global food security
COVID-19 has led to a global economic slowdown that is affecting all four pillars of food security - availability, access, utilization, and stability.

'Building wealth and health network' reduces food insecurity without providing food
As the coronavirus pandemic forces so many to reckon with growing food insecurity and increased health challenges, the Building Wealth and Health Network program of Drexel University's Center for Hunger-Free Communities is reducing food insecurity and improving mental health - without distributing any food or medicine.

Novel DNA analysis will help to identify food origin and counterfeit food in the future
Estonian scientists are developing a DNA-based method of analysis that enables them to identify food components and specify the origin of a foodstuff.

Holders of negative opinions towards GM food likely to be against other novel food tech
Scientists at NTU Singapore and the Harvard T. H. Chan School of Public Health have found that people who hold negative opinions of genetically-modified (GM) food are likely to feel the same about nano-enabled food -- food with nano-additives to enhance flavor, nutrition or prolong shelf life.

UMD researchers seek to reduce food waste and establish the science of food date labeling
Minimizing food waste is top of mind right now during the COVID-19 pandemic.

Territorial short food supply chains foster food democracy and sustainability
A University of Cordoba study analyzed the governance mechanisms in territorial short food supply chains in Córdoba and Bogotá.

First study on human-grade dog food says whole, fresh food is highly digestible
some pet food companies are developing diets that more closely resemble human food, incorporating human-grade meat and vegetable ingredients that pass USDA quality inspections.

Read More: Food News and Food Current Events
Brightsurf.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.