Nutrient Tasting and Signaling Mechanisms in the Gut. I. Sensing of lipid by the intestinal mucosa

Helen E Raybould

Nutrient Tasting and Signaling Mechanisms in the Gut. I. Sensing of lipid by the intestinal mucosa

Research output: Contribution to journal › Article

Abstract

It is well recognized that lipid in the intestine is a potent inhibitor of gastric secretomotor function. Progress has been made in the identification of the 'sensor' for lipid in the intestinal wall. Long-chain free fatty acids are the stimulus both for release of CCK and for the production of functional effects. Long-chain triglyceride requires chylomicron formation for absorption, and there is strong evidence that the postabsorptive products of long-chain triglyceride absorption, including chylomicrons and apolipoproteins, are involved in sensory transduction in the intestinal wall.

Original language	English (US)
Journal	American Journal of Physiology - Gastrointestinal and Liver Physiology
Volume	277
Issue number	4 40-4
State	Published - 1999
Externally published	Yes

Keywords

Cholecystokinin A receptors
Chylomicrons
Long-chain fatty acids
Vagal afferents

ASJC Scopus subject areas

Gastroenterology
Physiology
Physiology (medical)

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Raybould, H. E. (1999). Nutrient Tasting and Signaling Mechanisms in the Gut. I. Sensing of lipid by the intestinal mucosa. American Journal of Physiology - Gastrointestinal and Liver Physiology, 277(4 40-4).

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