Fiche publication
Date publication
octobre 2017
Journal
Fundamental & clinical pharmacology
Auteurs
Membres identifiés du Cancéropôle Est :
Pr KAHN Naim
,
Dr HICHAMI Aziz
Tous les auteurs :
Murtaza B, Berrichi M, Bennamar C, Tordjmann T, Djeziri FZ, Hichami A, Leemput J, Belarbi M, Ozdener H, Khan NA
Lien Pubmed
Résumé
Zizyphin, isolated from Zizyphus sps. leaf extracts, has been shown to modulate sugar taste perception, and the palatability of a sweet solution is increased by the addition of fatty acids. We, therefore, studied whether zizyphin also modulates fat taste perception. Zizyphin was purified from edible fruit of Zizyphus lotus L. Zizyphin-induced increases in [Ca ]i in human taste bud cells (hTBC). Zizyphin shared the endoplasmic reticulum Ca pool and also recruited, in part, Ca from extracellular environment via the opening of store-operated Ca channels. Zizyphin exerted additive actions on linoleic acid (LA)-induced increases in [Ca ]i in these cells, indicating that zizyphin does not exert its action via fatty acid receptors. However, zizyphin seemed to exert, at least in part, its action via bile acid receptor Takeda-G-protein-receptor-5 in hTBC. In behavioural tests, mice exhibited preference for both LA and zizyphin. Interestingly, zizyphin increased the preference for a solution containing-LA. This study is the first evidence of the modulation of fat taste perception by zizyphin at the cellular level in hTBC. Our study might be helpful for considering the synthesis of zizyphin analogues as 'taste modifiers' with a potential in the management of obesity and lipid-mediated disorders.
Mots clés
Zizyphus lotus L, fat taste, sweet taste, zizyphin
Référence
Fundam Clin Pharmacol. 2017 Oct;31(5):486-494
