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Editorial
. 2019 May;226(1):e13246.
doi: 10.1111/apha.13246. Epub 2019 Jan 16.

New evidence for fat as a primary taste quality

Dany Gaillard  1 , Sue C Kinnamon  2
Affiliations
Editorial

New evidence for fat as a primary taste quality

Dany Gaillard et al. Acta Physiol (Oxf). 2019 May.
No abstract available

PubMed Disclaimer

Conflict of interest statement

Conflict of interest: none

Figures

Figure 1.
Figure 1.. Putative function of GPR120 in taste receptor cells
The detection of fatty acids by CD36 triggers an IP3-dependent mobilization of endoplasmic reticulum calcium (Ca2+), which in turn mediates the depolarization of the cell and the release of neurotransmitters (NT) onto fat-best (F), dual fat/umami-best (F/M) and dual fat/sweet-best (F/S) gustatory nerve fibers. Binding of fatty acids to GPR120 augments intracellular Ca2+ resulting in the secretion of GLP1 onto F-, F/M- and F/S-best nerve fibers to modulate the coding of fat, umami and sweet perception, respectively. Altogether, fat taste regulates taste perception and eating behavior, as well as the cephalic phase of digestion to prepare the gastrointestinal system to digest the incoming food. For clarity purpose, and because both proteins are coexpressed in taste receptor cells, CD36 and GPR120 are represented in the same cell; however, this model may include expression of CD36 and GPR120 in distinct cells. Illustrations modified from Servier Medical Art licensed under a Creative Commons Attribution 3.0 Unported License (https://smart.servier.com/).
See this image and copyright information in PMC

Comment on

References

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