DIGESTIVE PHYSIOLOGY OF THE PIG SYMPOSIUM: Gut chemosensing: Integrating nutrition, gut function, and metabolism in pigs1

Digestive physiology of the pig symposium: gut chemosensing: integrating nutrition, gut function, and metabolism in pigs.

Digestive physiology of the pig symposium: potential applications of knowledge of gut chemosensing in pig production.

Pig production is a commodity business, which makes it a cost-driven business. Pig producers and their advisors are appropriately reluctant to adopt technologies without confidence that improved production will more than pay for the cost of the technology. Physiological effects of technologies targeting gut sensory pathways must translate to demonstrably improved health and/or productive perfor...

Digestive physiology of the pig symposium: gut chemosensing and the regulation of nutrient absorption and energy supply.

The field of intestinal physiology has been transformed by the discovery that nutrient-sensitive chemosensors are strategically positioned within the gastrointestinal tract to regulate nutrient absorption and gut hormone secretion. It is well established that the composition of the diet modulates the absorptive capacity of the intestine and the secretion of gut peptides including glucoinsulinot...

Digestive physiology of the pig symposium: detection of dietary glutamate via gut-brain axis.

Gustatory and visceral stimulation from food regulates digestion and nutrient use. Free L-glutamate (Glu) release from digested protein is responsible for umami taste perception in the gut. Moreover, monosodium Glu (MSG) is widely used as a flavor enhancer to add umami taste in various cuisines. Recent studies indicate that dietary Glu sensors and their signal transduction system exist in both ...

cOMParaTive guT PhysiOlOgy syMPOsiuM: cOMParaTive PhysiOlOgy OF lOwer guT

The optimal utilization of nutrients requires an integrated response of the gastrointestinal tract to ingested food. Broad mechanisms are similar in all mammals and involve sensing food components through olfaction, taste and specialized receptors within the stomach and intestines. The sensing of food components leads to release of gut hormones and activation of nerves, which in turn modify dig...