Gut chemosensing: implications for disease pathogenesis

Gut chemosensing: implications for disease pathogenesis

The ability of humans to sense chemical signals in ingested substances is implicit in the ability to detect the five basic tastes; sweet, sour, bitter, salty, and umami. Of these, sweet, bitter, and umami tastes are detected by lingual G-protein-coupled receptors (GPCRs). Recently, these receptors were also localized to the gut mucosa. In this review, we will emphasize recent advances in the un...

Gut chemosensing: implications for disease pathogenesis [version 1; referees: 2 approved]

The ability of humans to sense chemical signals in ingested substances is implicit in the ability to detect the five basic tastes; sweet, sour, bitter, salty, and umami. Of these, sweet, bitter, and umami tastes are detected by lingual G-protein-coupled receptors (GPCRs). Recently, these receptors were also localized to the gut mucosa. In this review, we will emphasize recent advances in the un...

Gut chemosensing mechanisms

The enteroendocrine system The enteroendocrine system is the primary sensor of ingested food and is responsible for secreting an array of gut hormones, which act in concert to modulate multiple physiological responses including gastrointestinal motility and secretion, glucose homeostasis, and appetite (Figure 1). An impressive number of gut hormones has been implicated in these processes includ...

Gut chemosensing: interactions between gut endocrine cells and visceral afferents.

Chemosensing in the gastrointestinal tract is less well understood than many aspects of gut mechanosensitivity; however, it is important in the overall function of the GI tract and indeed the organism as a whole. Chemosensing in the gut represents a complex interplay between the function of enteroendocrine (EEC) cells and visceral (primarily vagal) afferent neurons. In this brief review, I will...

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