Expression of NUCB2/nesfatin-1 in the taste buds of rats

Bitter Peptides in Fermented Soybean Foods - A Review

Fermented soybean foods with a long history are popular worldwide because of rich nutrition. However, many traditional fermented soybean foods have unacceptable bitterness, which mostly comes from the bitter peptides produced from the hydrolysis of soybean proteins. In this review, the bitter peptides in fermented soybean foods is briefly reviewed. The structural properties of bitter receptors and bitter peptides were reviewed. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G-protein. And it converts chemical signals into electrical signals, and transmit them to the brain. In addition, the influencing factors of bitter peptides in fermented soybean foods were summarized. The bitterness of fermented soybean foods primarily results from the raw materials, microbial metabolism during fermentation, unique techniques, and interactions of various flavor compounds. Moreover, the structure-bitterness relationship of bitter peptides was also discussed in this review. The bitterness degree of the bitter peptide is related to the polypeptide hydrophobicity, amino acids in the peptide, peptide molecular weight and polypeptide spatial structure. Studying the bitter peptides and their bitter characteristics in fermented soybean foods is beneficial for improving the sensory quality of fermented soybean foods and prompting more consumers accept them.

Study of the effects of nesfatin-1 on gastric function in obese rats

AIM

To investigate the effects of nesfatin-1 on gastric function in obese rats.

METHODS

The obese rat model was induced by a high-fat diet. The gastric emptying rate and gastric acid secretory capacity of the rats were determined after treatment with different drug concentrations of nesfatin-1 and administration routes. Based on this, the expression of H+/K+-ATPase was measured using RT-PCR and western blot to preliminarily explore the mechanism of gastric acid secretion changes.

RESULTS

Body weight, body length, and Lee’s index of the rats significantly increased in the high-fat diet-induced obese rat model. Two hours after lateral intracerebroventricular injection of nesfatin-1, the gastric emptying rate and gastric acid secretory capacity of rats decreased. Four hours after injection, both were restored to normal levels. In addition, the expression of H+/K+-ATPase decreased and moved in line with changes in gastric acid secretory capacity. This in vivo experiment revealed that intracerebroventricular injection of nesfatin-1, rather than intravenous injection, could suppress gastric function in obese rats. Moreover, its effect on the gastric emptying and gastric acid secretory capacity of rats is dose-dependent within a certain period of time.

CONCLUSION

Through this research, we provide a theoretical basis for further studies on nesfatin-1, a potential anti-obesity drug.

Expression and regulation of peripheral NUCB2/nesfatin-1

Nesfatin-1, an 82 amino acid peptide was discovered in 2006 in the rat hypothalamus and described as a centrally acting anorexigenic peptide. Besides its central expression and actions, NUCB2/nesfatin-1 has been subsequently described to be predominantly expressed in the periphery and to exert several peripheral effects. The current review focuses on the expression sites of NUCB2/nesfatin-1 in peripheral tissues of different species and its regulation by nutrition, body weight and various other parameters such as fetal development and sex.