The Lipid-Sensor Candidates CD36 and GPR120 Are Differentially Regulated by Dietary Lipids in Mouse Taste Buds: Impact on Spontaneous Fat Preference

BACKGROUND: Recent studies in rodents and humans suggest that the chemoreception of long-chain fatty acids (LCFA) in oral cavity is involved in the spontaneous preference for fatty foods and might contribute to the obesity risk. CD36 and GPR120 are LCFA receptors identified in rodent taste bud cells. The fact that CD36 or GPR120 gene inactivation leads to a decrease in the preference for lipids raises the question of the respective role(s) played by these gustatory lipid-sensor candidates. METHODOLOGY/PRINCIPAL FINDINGS: Using a combination of biochemical, nutritional and behavioural studies in wild-type, CD36(+/-)and CD36(-/-) mice, it was found that: 1°) CD36 and GPR120 display different …

Muricholic Acids Promote Resistance to Hypercholesterolemia in Cholesterol-Fed Mice

International audience; Background and aims: Hypercholesterolemia is a major risk factor for atherosclerosis and cardiovascular diseases. Although resistant to hypercholesterolemia, the mouse is a prominent model in cardiovascular research. To assess the contribution of bile acids to this protective phenotype, we explored the impact of a 2-week-long dietary cholesterol overload on cholesterol and bile acid metabolism in mice. Methods: Bile acid, oxysterol, and cholesterol metabolism and transport were assessed by quantitative real-time PCR, western blotting, GC-MS/MS, or enzymatic assays in the liver, the gut, the kidney, as well as in the feces, the blood, and the urine. Results: Plasma tr…

Rôle des lipides dans la régulation du comportement alimentaire

Obesity constitutes a major public health problem for the 21 st Century, with its epidemic spread worldwide, particularly in children. The overconsumption of fatty foods greatly contributes to this phenomenon. Rodents and humans display a spontaneous preference for lipid-rich foods. But why are lipids so attractive? What are the molecular mechanisms involved? The purpose of this mini review is to explore few basic questions raised by recent data providing evidences on the relationships between dietary lipids and feeding behavior.

Sur la piste du « goût du gras »

Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted in Human. However, the spontaneous attraction of mammals for fatty foods raises the possibility of an additional oro-sensory modality devoted to the fat perception. During a long time, oro-sensory perception of dietary lipids was thought to take place only through textural and retronasal olfactory cues. This minireview analyses recent findings showing that the gustation can also play a significant role in the dietary lipid perception.

CD36 is regulated by dietary lipids in mouse circumvallate papillae. Impact on spontaneous fat preference

Orosensory Perception of Dietary Lipids in Mammals

Obesity constitutes a major public health problem for the twenty-first century, with its epidemic spread worldwide, particularly in children. The overconsumption of fatty foods greatly contributes to this phenomenon. Rodents and humans display a spontaneous preference for lipid-rich foods. However, the molecular mechanisms underlying this pattern of eating behaviour in mammals remain unclear. The orosensory perception of dietary lipids was long thought to involve only textural and olfactory cues. Recent findings challenge this limited viewpoint, strongly suggesting that the sense of taste also plays a significant role in dietary lipid perception and might therefore be involved in the prefer…

Do we taste fat?

Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted. However, the inborn attraction of mammals for fatty foods raises the possibility of an additional oro-sensory modality devoted to fat perception. During a long time, dietary lipids were thought to be detected only by trigeminal (texture perception), retronasal olfactory, and post-ingestive cues. This minireview analyses recent findings showing that the gustation also plays a significant role in dietary lipid perception.

Mécanismes de la perception gustative des lipides alimentaires

> L’obesite constitue indeniablement un des problemes majeurs de sante publique de ce debut du XXIe siecle. Sa prevalence est en constante augmentation notamment chez les enfants. Ce constat n’est pas anodin car l’obesite est souvent associee a diverses pathologies graves (atteintes vasculaires, diabete de type 2, hypertension, cancer). L’opulence alimentaire, en nous permettant de satisfaire nos appetits specifiques, contribue a ce phenomene. C’est ainsi que dans le regime occidental, les lipides alimentaires representent pres de 40 % des apports caloriques journaliers alors que les recommandations nutritionnelles sont inferieures de 5 a 10 %. L’origine de cette attirance pour les corps gr…

Perception gustative des lipides alimentaires

Resume Les grandes mutations techniques et economiques du XXe siecle ont eu de profondes repercutions sur notre facon de nous alimenter. Pour la premiere fois de son histoire, une large partie de la population mondiale « ne court plus apres les calories ». L’opulence alimentaire a une consequence evidente : elle laisse libre cours a nos appetits specifiques. C’est ainsi que dans le regime occidental, les lipides alimentaires representent pres de 40 % des apports caloriques journaliers alors que les recommandations nutritionnelles sont inferieures de 5 a 10 %. Cet apport excessif, associe a un desequilibre qualitatif (exces d’acides gras satures et de cholesterol, rapport des acides gras pol…