Interactions between taste receptors and the gastrointestinal microbiome in inflammatory bowel disease
Turner, Alexandria; Chijoff, Eileen; Veysey, Martin; Keely, Simon; Scarlett, Christopher J.; Lucock, Mark; Beckett, Emma L.
Christopher J. Scarlett
Emma L. Beckett
Incidence rates of inflammatory bowel disease (IBD) are increasing worldwide. This correlates with increased consumption of red meats, alcohol, refined sugars, oils and animal fats, typical of a “Western” diet. Poor dietary habits are the most ubiquitous environmental factor implicated in IBD, along with gastrointestinal dysbiosis. Taste genetics and oral receptor expression levels determine dietary preferences and therefore, nutritional intake. Taste receptors (TRs) are also expressed throughout the gastrointestinal tract, where they are involved in modulating metabolic processes and gastrointestinal function. Importantly, these receptors are known to be involved in the modulation of inflammatory processes in the respiratory tract. In this system, TRs detect and respond to bacteria and bacterial signalling molecules and initiate protective responses. We propose that TRs play a similar role in the gastrointestinal tract, thereby modulating risk for IBD. TRs may indirectly affect risk for IBD by altering dietary intake, and therefore microbial composition and function. Alternatively, TRs may directly detect and respond to gastrointestinal bacterial components. Overall, there is evidence to suggest an emerging role for TRs in the aetiology of IBD. Furthermore, targeting these receptors via dietary modulation may have therapeutic potential.
|Journal Article Type||Article|
|Journal||Journal of Nutrition & Intermediary Metabolism|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Turner, A., Chijoff, E., Veysey, M., Keely, S., Scarlett, C. J., Lucock, M., & Beckett, E. L. (2019). Interactions between taste receptors and the gastrointestinal microbiome in inflammatory bowel disease. Journal of Nutrition and Intermediary Metabolism, 18, 100106. https://doi.org/10.1016/j.jnim.2019.100106|
|Keywords||Taste receptors; Nutrition; MicrobiomeInflammatory bowel disease; Diet|
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