Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells

Triona McCarthy; Christine Bruen; Fiona O'Halloran; Harriet Schellekens; Kieran Kilcawley; John F Cryan; Linda Giblin

doi:10.1016/j.foodchem.2017.01.104

Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells

Food Chem. 2017 Aug 1:228:35-42. doi: 10.1016/j.foodchem.2017.01.104. Epub 2017 Jan 21.

Authors

Triona McCarthy¹, Christine Bruen², Fiona O'Halloran³, Harriet Schellekens⁴, Kieran Kilcawley⁵, John F Cryan⁶, Linda Giblin⁷

Affiliations

¹ Food for Health Ireland, Teagasc Food Research Centre Moorepark, Fermoy, Cork, Ireland; Food for Health Ireland, Dept of Anatomy and Neuroscience, University College Cork, Ireland. Electronic address: triona.mccarthy@hotmail.com.
² Food for Health Ireland, Teagasc Food Research Centre Moorepark, Fermoy, Cork, Ireland. Electronic address: bruen_christine@lilly.com.
³ Food for Health Ireland, Teagasc Food Research Centre Moorepark, Fermoy, Cork, Ireland. Electronic address: Fiona.OHalloran@cit.ie.
⁴ Food for Health Ireland, Dept of Anatomy and Neuroscience, University College Cork, Ireland. Electronic address: H.Schellekens@ucc.ie.
⁵ Teagasc Food Research Centre Moorepark, Fermoy, Cork, Ireland. Electronic address: Kieran.Kilcawley@teagasc.ie.
⁶ Food for Health Ireland, Dept of Anatomy and Neuroscience, University College Cork, Ireland. Electronic address: J.Cryan@ucc.ie.
⁷ Food for Health Ireland, Teagasc Food Research Centre Moorepark, Fermoy, Cork, Ireland. Electronic address: linda.giblin@teagasc.ie.

PMID: 28317734
DOI: 10.1016/j.foodchem.2017.01.104

Abstract

Diacetyl is a volatile flavour compound that has a characteristic buttery aroma and is widely used in the flavour industry. The aroma of a food plays an important role in food palatability and thus intake. This study investigates the effect of diacetyl on the satiety hormone, glucagon-like peptide (GLP-1), using the enteroendocrine cell line, STC-1. Diacetyl decreased proglucagon mRNA and total GLP-1 from glucose stimulated STC-1 cells. This dampening effect on GLP-1 appears to be mediated by increasing intracellular cAMP levels, increasing synthesis of the G protein coupled receptor, GPR120, and its recruitment to the cell surface. Voltage gated Ca₂₊ channels, K⁺_ATP channels and the α-gustducin taste pathway do not appear to be involved. These findings demonstrate that components contributing to food palatability suppress GLP-1. This ability of diacetyl to reduce satiety signals may contribute to overconsumption of some palatable foods.

Keywords: Diacetyl; Diacetyl (PubChem CID:650); Flavour compound; GPR120; Glucagon-like peptide 1; Nicardipine (PubChem CID:41114); Nitrendipine (PubChem CID:4507); Satiety; Tolbutamide (PubChem CID:5505).

MeSH terms

Animals
Diacetyl / chemistry*
Glucagon-Like Peptide 1 / metabolism*
Satiety Response
Smell

Substances

Glucagon-Like Peptide 1
Diacetyl