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The Bitter Taste Receptor Agonist Quinine Reduces Calorie Intake and Increases the Postprandial Release of Cholecystokinin in Healthy Subjects.

Andreozzi P, Sarnelli G, Pesce M, Zito FP, Alessandro AD, Verlezza V, Palumbo I, Turco F, Esposito K, Cuomo R - J Neurogastroenterol Motil (2015)

Bottom Line: Significantly higher CCK ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.026; 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.033, respectively).PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 ± 275 vs 659 ± 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 ± 227 vs 519 ± 231 kcal; P = 0.525).This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal.

View Article: PubMed Central - PubMed

Affiliation: Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy.

ABSTRACT

Background/aims: Bitter taste receptors are expressed throughout the digestive tract. Data on animals have suggested these receptors are involved in the gut hormone release, but no data are available in humans. Our aim is to assess whether bitter agonists influence food intake and gut hormone release in healthy subjects.

Methods: Twenty healthy volunteers were enrolled in a double-blind cross-over study. On 2 different days, each subject randomly received an acid-resistant capsule containing either placebo or 18 mg of hydrochloride (HCl) quinine. After 60 minutes, all subjects were allowed to eat an ad libitum meal until satiated. Plasma samples were obtained during the experiment in order to evaluate cholecystokinin (CCK) and ghrelin levels. Each subject was screened to determine phenylthiocarbamide (PTC) tasting status.

Results: Calorie intake was significantly lower when subjects received HCl quinine than placebo (514 ± 248 vs 596 ± 286 kcal; P = 0.007). Significantly higher CCK ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.026; 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.033, respectively). PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 ± 275 vs 659 ± 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 ± 227 vs 519 ± 231 kcal; P = 0.525).

Conclusions: This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal. Our results suggest that bitter taste receptor signaling may have a crucial role in the control of food intake.

No MeSH data available.


Related in: MedlinePlus

Cholecystokinin (CCK) release after standard meal. Data are expressed as difference vs basal level (ΔT90 vs T0) and vs pre-meal level (ΔT90 vs T60). Significantly higher ΔT90 vs T0 and ΔT90 vs T60 were found when the subjects received a capsule containing hydrochloride quinine vs those taking placebo. *P = 0.033 and **P = 0.026.
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f4-jnm-21-511: Cholecystokinin (CCK) release after standard meal. Data are expressed as difference vs basal level (ΔT90 vs T0) and vs pre-meal level (ΔT90 vs T60). Significantly higher ΔT90 vs T0 and ΔT90 vs T60 were found when the subjects received a capsule containing hydrochloride quinine vs those taking placebo. *P = 0.033 and **P = 0.026.

Mentions: There were no significant differences in CCK absolute values when subjects received HCl quinine or placebo at the different time points (T0: 1.05 ± 0.57 vs 1.50 ± 1.11 ng/mL, P = 0.094; T60: 0.82 ± 0.35 vs 1.11 ± 0.79 ng/mL, P = 0.090; T90: 1.75 ± 0.84 vs 1.60 ± 1.01 ng/mL, P = 0.464). In order to minimize intra-individual variability, we evaluated the difference in CCK with respect to basal values. Significantly higher ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine compared to placebo (ΔT90 vs T0: 0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.033; ΔT90 vs T60: 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.026) (Fig. 4).


The Bitter Taste Receptor Agonist Quinine Reduces Calorie Intake and Increases the Postprandial Release of Cholecystokinin in Healthy Subjects.

Andreozzi P, Sarnelli G, Pesce M, Zito FP, Alessandro AD, Verlezza V, Palumbo I, Turco F, Esposito K, Cuomo R - J Neurogastroenterol Motil (2015)

Cholecystokinin (CCK) release after standard meal. Data are expressed as difference vs basal level (ΔT90 vs T0) and vs pre-meal level (ΔT90 vs T60). Significantly higher ΔT90 vs T0 and ΔT90 vs T60 were found when the subjects received a capsule containing hydrochloride quinine vs those taking placebo. *P = 0.033 and **P = 0.026.
© Copyright Policy
Related In: Results  -  Collection

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f4-jnm-21-511: Cholecystokinin (CCK) release after standard meal. Data are expressed as difference vs basal level (ΔT90 vs T0) and vs pre-meal level (ΔT90 vs T60). Significantly higher ΔT90 vs T0 and ΔT90 vs T60 were found when the subjects received a capsule containing hydrochloride quinine vs those taking placebo. *P = 0.033 and **P = 0.026.
Mentions: There were no significant differences in CCK absolute values when subjects received HCl quinine or placebo at the different time points (T0: 1.05 ± 0.57 vs 1.50 ± 1.11 ng/mL, P = 0.094; T60: 0.82 ± 0.35 vs 1.11 ± 0.79 ng/mL, P = 0.090; T90: 1.75 ± 0.84 vs 1.60 ± 1.01 ng/mL, P = 0.464). In order to minimize intra-individual variability, we evaluated the difference in CCK with respect to basal values. Significantly higher ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine compared to placebo (ΔT90 vs T0: 0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.033; ΔT90 vs T60: 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.026) (Fig. 4).

Bottom Line: Significantly higher CCK ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.026; 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.033, respectively).PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 ± 275 vs 659 ± 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 ± 227 vs 519 ± 231 kcal; P = 0.525).This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal.

View Article: PubMed Central - PubMed

Affiliation: Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy.

ABSTRACT

Background/aims: Bitter taste receptors are expressed throughout the digestive tract. Data on animals have suggested these receptors are involved in the gut hormone release, but no data are available in humans. Our aim is to assess whether bitter agonists influence food intake and gut hormone release in healthy subjects.

Methods: Twenty healthy volunteers were enrolled in a double-blind cross-over study. On 2 different days, each subject randomly received an acid-resistant capsule containing either placebo or 18 mg of hydrochloride (HCl) quinine. After 60 minutes, all subjects were allowed to eat an ad libitum meal until satiated. Plasma samples were obtained during the experiment in order to evaluate cholecystokinin (CCK) and ghrelin levels. Each subject was screened to determine phenylthiocarbamide (PTC) tasting status.

Results: Calorie intake was significantly lower when subjects received HCl quinine than placebo (514 ± 248 vs 596 ± 286 kcal; P = 0.007). Significantly higher CCK ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.026; 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.033, respectively). PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 ± 275 vs 659 ± 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 ± 227 vs 519 ± 231 kcal; P = 0.525).

Conclusions: This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal. Our results suggest that bitter taste receptor signaling may have a crucial role in the control of food intake.

No MeSH data available.


Related in: MedlinePlus