Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584564 | Food Chemistry | 2018 | 9 Pages |
Abstract
Appetite can be effectively reduced by targeting the production, secretion, circulation time or receptor of the enteric satiety hormone glucagon-like peptide-1 (GLP-1). The objective of this study was to investigate the potency of Irish Cheddar cheeses to modulate GLP-1 levels. Nine out of ten water-soluble extracts (WSEs) of representative Irish Cheddar cheeses, post 6â¯months ripening, significantly (pâ¯<â¯0.05) stimulated active GLP-1 secretion from the mouse enteroendocrine cell line STC-1. This secretion was associated with protein content and ripening time of cheese. C-57BL/6 mice (nâ¯=â¯9/10), who received the most potent sample, C2-WSE-8â¯M, had a significantly reduced cumulative food intake at 6â¯h compared to control (pâ¯<â¯0.05), but not overall treatmentâ¯Ãâ¯time effect over a 7â¯h period. Simulated in vitro gastrointestinal digestion, that models the upper human gut, indicated loss of GLP-1 stimulating activity once C2-WSE-8M entered the intestinal phase, suggesting efficacy of C2-WSE-8M will depend on protection during gut transit.
Keywords
PYYDMEMSPMEBCAAEBSFWSEi.p.DPP-IVGLP-1NSLAB4-(2-aminoethyl)benzenesulfonyl fluoride hydrochlorideCCKDulbecco’s modified Eagle mediumLABamino acidLactic acid bacteriabicinchoninic acidsolid-phase microextractionintraperitonealdipeptidyl peptidase IVSimulated gastrointestinal digestionMass spectrometryfood intakeSimulated digestionCheddar cheeseglucagon-like peptide-1peptide YYGas chromatographycholecystokinin
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alina Kondrashina, Sanja Seratlic, Dalia Kandil, Nicolas Treguier, Kieran Kilcawley, Harriët Schellekens, Tom Beresford, Linda Giblin,