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Am J Physiol Gastrointest Liver Physiol 277: G751-G755, 1999;
0193-1857/99 $5.00
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Vol. 277, Issue 4, G751-G755, October 1999

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

Helen E. Raybould

CURE: Digestive Diseases Research Center, West Los Angeles Veterans Affairs Medical Center, Departments of Medicine and Physiology, University of California School of Medicine, Los Angeles, California 90095

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.

long-chain fatty acids; chylomicrons; cholecystokinin A receptors; vagal afferents

* First in a series of invited articles on Nutrient Tasting and Signaling Mechanisms in the Gut.




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