Role of the Gut Sweet Taste Receptor in the Secretion of Glucagon-like Peptide-1 and Peptide YY

Phase 1

Completed

• Conditions: Taste Disorder, Primary, Sweet
• Interventions: Other: mixed liquid meal; Dietary Supplement: lactisole

• Registration Number: NCT01304823
• Lead Sponsor: University Hospital, Basel, Switzerland

Brief Summary

The purpose of this study is to determine the functional significance of sweet taste receptors in the secretion of GI satiation peptides by using a specific sweet taste receptor antagonist to block sweet taste perception in the gastrointestinal tract.

Detailed Description

There is strong evidence that taste signaling mechanisms identified in the oral epithelium also operate in the gut. It is suggested that open-type enteroendocrine cells directly sense nutrient via alpha-gustducin coupled taste receptors to modulate the secretion of glucagon like peptide-1 (GLP-1) and peptide YY (PYY). Several nutrient responsive G-protein coupled receptors have been identified in the human gut, including the sweet taste responsive T1R2/T1R3 heterodimer, the amino acid/umami responsive T1R1/T1R3 as well as GPR120 for unsaturated long-chain free fatty acids.The functional significance of sweet taste receptors in the secretion of GLP-1 and PYY will be determined by intraduodenal perfusion of glucose (I) or a mixed liquid meal (II) with or without lactisole (450 ppm) in a double blind, 5-way crossover trial including 10 healthy subjects.

Study Timeline

• Study Start: 2010-06
• Primary Completion: 2010-08
• Study Completion: 2011-01
• Study First Submitted: 2011-02-22
• Study First Submitted QC: 2011-02-24
• Study First Posted: 2011-02-25
• Status Verified: 2015-07
• Last Update Submitted: 2015-07-15
• Last Update Posted: 2015-07-16

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 10

Inclusion Criteria

• Healthy subjects
• BMI of 19.0-24.5
• Age 18-40
• stable body weight for at least 3 month

Exclusion Criteria

• smoking
• substance abuse
• regular intake of medication
• medical or psychiatric illness
• gastrointestinal disorders or food allergies

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
mixed liquid meal	mixed liquid meal	intraduodenal perfusion of a mixed liquid meal (20.20 g carbohydrate, 4.92 g fat and 6.25 g protein per 100 mL; rate: 2.5 mL/min for 180 min; caloric load: 3.0 kcal/min)
glucose	lactisole	intraduodenal perfusion of glucose (29.3 g glucose per 100 mL; rate: 2.5 mL/min for 180 min; caloric load: 3.0 kcal/min)
mixed liquid meal + lactisole	mixed liquid meal	intraduodenal perfusion of a mixed liquid meal (20.20 g carbohydrate, 4.92 g fat and 6.25 g protein per 100 mL; rate: 2.5 mL/min for 180 min; caloric load: 3.0 kcal/min) + 450 ppm lactisole
glucose + lactisole	lactisole	intraduodenal perfusion of glucose (29.3 g glucose per 100 mL; rate: 2.5 mL/min for 180 min; caloric load: 3.0 kcal/min) + 450 ppm lactisole
saline + lactisole	lactisole	saline (0.9 %; rate: 2.5 mL/min for 180 min) + 450 ppm lactisole

Primary Outcome Measures

Name	Time	Method
Gastrointestinal peptide secretion	4 hours blood sampling	Assessment of venous GLP-1 and PYY release to meal stimulation with and without sweet receptor blockade

Secondary Outcome Measures

Name	Time	Method
Appetite perceptions during 4 hours using VAS	4 hours	Assessment of the following appetite perception markers: feelings of hunger, feelings of fullness, feelings of satiety using validated visual analogue scales

Trial Locations

Locations (1)

University Hospital Basel, Phase 1 Research Unit; 🇨🇭 Basel, Switzerland