ArticleAmerican journal of physiology. Regulatory, integrative and comparative physiology2018
Role of lipolysis in postoral and oral fat preferences in mice.
Article in American journal of physiology. Regulatory, integrative and comparative physiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it, 14 citations in OpenAlex.
- A systematic review of the biological mediators of fat taste and smell.Physiological reviews · 2023Pooled it
- Taste Masking of Promethazine Hydrochloride Using l-Arginine Polyamide-Based Nanocapsules.Molecules (Basel, Switzerland) · 2023Article
- Fat preference deficits and experience-induced recovery in global taste-deficient Trpm5 and Calhm1 knockout mice.Physiology & behavior · 2022Article
- Post-oral sensing of fat increases food intake and attenuates body weight defense.Cell reports · 2021Article
- Learning of food preferences: mechanisms and implications for obesity & metabolic diseases.International journal of obesity (2005) · 2021Review
- Hypothalamic detection of macronutrients via multiple gut-brain pathways.Cell metabolism · 2021Article
- Profound differences in fat versus carbohydrate preferences in CAST/EiJ and C57BL/6J mice: Role of fat taste.Physiology & behavior · 2018Article
- Greater reductions in fat preferences in CALHM1 than CD36 knockout mice.American journal of physiology. Regulatory, integrative and comparative physiology · 2018Article
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Authors and funding
2 authors at 2 institutions in 1 country.
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Abstract
Fatty acid receptors in the mouth and gut are implicated in the appetite for fat-rich foods. The role of lipolysis in oral- and postoral-based fat preferences of C57BL/6J mice was investigated by inhibiting lipase enzymes with orlistat. Experiment 1 showed that postoral lipolysis is required: mice learned to prefer (by 70%) a flavored solution paired with intragastric infusions of 5% soybean oil but not a flavor paired with soybean oil + orlistat (4 mg/g fat) infusions. Experiments 2-4 tested the oral attraction to oil in mice given brief choice tests that minimize postoral effects. In experiment 2, the same low orlistat dose did not reduce the strong (83-94%) preference for 2.5 or 5% soybean oil relative to fat-free vehicle in 3-min tests. Mice in experiment 3 given choice tests between two fat emulsions (2% triolein, corn oil, or soybean oil) with or without orlistat at a high dose (250 mg/g fat) preferred triolein (72%) and soybean oil (67%) without orlistat to the oil with orlistat but were indifferent to corn oil with and without orlistat. In experiment 4, mice preferred 2% triolein (62%) or soybean oil (89%) to vehicle when both choices contained orlistat (250 mg/g fat). Fatty acid receptors are thus essential for postoral but not oral-based preferences. Both triglyceride and fatty acid taste receptors may mediate oral fat preferences.
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