SATURATION OF FAT AND CHOLECYSTOKININ RELEASE: IMPLICATIONS FOR PANCREATIC CARCINOGENESIS
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Pancreas-stimulating foods: Cholecystokinin enhancers
2018, Encyclopedia of Food ChemistryCoconut and sunflower oil ratios in ice cream influence subsequent food selection and intake
2016, Physiology and BehaviorCitation Excerpt :Another possible approach may be to maintain the fat content and vary instead the type of fat consumed to one that may enhance satiation and satiety. For instance, using fats with different carbon chain lengths or saturation levels may influence pre- and post-absorptive mechanisms [4,13,30,39,44,45]. This would maintain palatability and intake while altering satiety and satiation properties to potentially reduce subsequent intake.
The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion
2014, Food HydrocolloidsCitation Excerpt :But, interestingly, they seem also linked to the size of the fat globules in the gastric step suggesting that the human gastric lipase do not access the same mixed TG molecules in the same way possibly because they organised differently within the fat globule core (clear distinction for fat globules of smaller sizes i.e. SFG, HM, HMT versus fat globules of larger sizes i.e. LFG and NM). The resulting difference, i.e. a higher release of oleic acid for the smallest fat globules versus a higher release of stearic acid for the largest fat globules, might be of potential interest for controlling gastric emptying rate and thus satiety in humans since oleic acid stimulates highly the secretion of CCK while stearic acid is a poor stimulus (Beradshall et al., 1989; Stewart et al., 2011). The gastric lipase is able to release the fatty acids at the sn -3 position, that is currently known (Armand, 2007; Favé et al., 2004), but not so preferentially when considering the mixed TG of cow milk as indicated by a low release of fatty acids (C4:0, C6:0, C8:0 and C10:0) mainly positioned at sn -3 (for about 92–78% of their total amounts) on the triglycerides backbone (Blasi et al., 2008).
β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake
2013, Journal of Dairy ScienceCitation Excerpt :However, individual AA do not contribute to CCK release (Liddle et al., 1985). Secretion of CCK by FA is dependent on FA structure, chain length, degree of unsaturation, and whether it is in the free or bound form (Beard Shall et al., 1989; Douglas et al., 1990; Little et al., 2007). This study investigated whether BLG-linoleate complexes alter BLG digestion, linoleate bioaccessibility, and intracellular transport of linoleate into intestinal epithelial cells Caco-2.
Animal Models of Dietary-Induced Obesity
2013, Animal Models for the Study of Human DiseaseBrain activation by the umami taste substance monosodium L-glutamate via gustatory and visceral signaling pathways, and its physiological significance due to homeostasis after a meal
2012, Journal of Oral BiosciencesCitation Excerpt :In both the oral cavity and the GI tract, GPR120 interacts with free fatty acids to induce the release of circulating GLP-1 [50]. Free fatty acids also interact with GPR40 in the GI tract and promote the secretion of GLP-1 [51] and CCK [52]. GLP-1 and CCK evoke c-fos-positive immunoreactivity in several brain regions, including the amygdala [53–55].