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Free Fatty Acid-Induced Peptide YY Expression Is Dependent on TG Synthesis Rate and Xbp1 Splicing by Paton, Chad M.; Son, Yura; Vaughan, Roger A.; Cooper, Jamie A. is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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Gut-derived satiety hormones provide negative feedback to suppress food intake and maintain metabolic function in peripheral tissues. Despite the wealth of knowledge of the systemic effects of these hormones, very little is known concerning the mechanisms by which nutrients, such as dietary fats, can promote the expression of genes involved in L-cell hormone production. We have tested the role of various dietary fats and found that after hydrolysis into free fatty acids (FFA’s), there is a differential response in the extent to which they induce PYY gene and protein production. The effect of FFA’s also seems to relate to triglyceride (TG) re-esterification rate, with MUFA re-esterifying faster with lower PYY production. We have also found that there are differences in potency of FFA’s based on their desaturation patterns in vitro. The potency effect of FFA’s is influenced by the rate of TG re-esterification, such that the longer FFA’s are in contact with L-cells, the more PYY they produce. We found that chronic consumption of high-fat diets enables the small intestine to re-esterify FFA’s into TG faster and earlier which resulted in a blunted postprandial PYY response. Lastly, we f

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Author

Paton, Chad M.; Son, Yura; Vaughan, Roger A.; Cooper, Jamie A.

Publisher

Molecular Diversity Preservation International; MDPI AG; Multidisciplinary Digital Publishing Institute (MDPI); Basel: MDPI Center, 2000- (ISSN 1422-0067)

Published

2020

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)