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Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens

It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste rece...

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Autores principales: Kawabata, Fuminori, Yoshida, Yuta, Kuba, Seiga, Kawabata, Yuko, Nishimura, Shotaro, Tabata, Shoji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9346598/
https://www.ncbi.nlm.nih.gov/pubmed/35974876
http://dx.doi.org/10.2141/jpsa.0210099
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author Kawabata, Fuminori
Yoshida, Yuta
Kuba, Seiga
Kawabata, Yuko
Nishimura, Shotaro
Tabata, Shoji
author_facet Kawabata, Fuminori
Yoshida, Yuta
Kuba, Seiga
Kawabata, Yuko
Nishimura, Shotaro
Tabata, Shoji
author_sort Kawabata, Fuminori
collection PubMed
description It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste receptor, G protein-coupled receptor 120 (GPR120), is broadly expressed in chicken oral and gastrointestinal tissues, and chickens have a gustatory perception of oleic acid, which is a chicken GPR120 agonist. The aim of this study was to elucidate the role of chicken GPR120 in response to PUFAs in chicken diets. Ca(2+) imaging analyses revealed that chicken GPR120 was activated by AA, EPA, and DHA in a concentration-dependent manner. These results suggest that chickens can detect PUFAs via GPR120 in the oral and gastrointestinal tissues, implying that chickens have a gustatory perception of PUFAs.
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spelling pubmed-93465982022-08-15 Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens Kawabata, Fuminori Yoshida, Yuta Kuba, Seiga Kawabata, Yuko Nishimura, Shotaro Tabata, Shoji J Poult Sci Research Note It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste receptor, G protein-coupled receptor 120 (GPR120), is broadly expressed in chicken oral and gastrointestinal tissues, and chickens have a gustatory perception of oleic acid, which is a chicken GPR120 agonist. The aim of this study was to elucidate the role of chicken GPR120 in response to PUFAs in chicken diets. Ca(2+) imaging analyses revealed that chicken GPR120 was activated by AA, EPA, and DHA in a concentration-dependent manner. These results suggest that chickens can detect PUFAs via GPR120 in the oral and gastrointestinal tissues, implying that chickens have a gustatory perception of PUFAs. Japan Poultry Science Association 2022-07-25 /pmc/articles/PMC9346598/ /pubmed/35974876 http://dx.doi.org/10.2141/jpsa.0210099 Text en 2022, Japan Poultry Science Association. https://creativecommons.org/licenses/by-nc-sa/4.0/The Journal of Poultry Science is an Open Access journal distributed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. To view the details of this license, please visit (https://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Research Note
Kawabata, Fuminori
Yoshida, Yuta
Kuba, Seiga
Kawabata, Yuko
Nishimura, Shotaro
Tabata, Shoji
Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
title Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
title_full Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
title_fullStr Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
title_full_unstemmed Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
title_short Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
title_sort fatty acid taste receptor gpr120 activation by arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid in chickens
topic Research Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9346598/
https://www.ncbi.nlm.nih.gov/pubmed/35974876
http://dx.doi.org/10.2141/jpsa.0210099
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