<i>Trans</i>-palmitoleic acid, a dairy fat biomarker, stimulates insulin secretion and activates G protein-coupled receptors with a different mechanism from the <i>cis</i> isomer-Reference-Cited by-同舟云学术

Trans-palmitoleic acid, a dairy fat biomarker, stimulates insulin secretion and activates G protein-coupled receptors with a different mechanism from the cis isomer

Published:2023 Issue:14 Volume:14 Page:6496-6512
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Korkus Eliza¹,Szustak Marcin¹^ORCID,Madaj Rafal²³^ORCID,Chworos Arkadiusz²^ORCID,Drzazga Anna¹,Koziołkiewicz Maria¹^ORCID,Dąbrowski Grzegorz⁴^ORCID,Czaplicki Sylwester⁴,Konopka Iwona⁴^ORCID,Gendaszewska-Darmach Edyta¹^ORCID

Affiliation:

1. Faculty of Biotechnology and Food Sciences, Institute of Molecular and Industrial Biotechnology, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland

2. Division of Bioorganic Chemistry Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza, 112, 90-363 Lodz, Poland

3. Institute of Evolutionary Biology, Faculty of Biology, Biological and Chemical Research Centre, University of Warsaw, Żwirki i Wigury 101, 02-089, Warsaw, Poland

4. Faculty of Food Sciences, Chair of Plant Food Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-957 Olsztyn, Poland

Abstract

Trans- and cis palmitoleic acids stimulate insulin secretion from pancreatic β cells with a similar potency. Both isomers activate GPR40, GPR55, GPR119, and GPR120 receptors with similar potency but with activation of different signaling pathways.

Funder

Narodowe Centrum Nauki

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03412C

Reference67 articles.

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4. Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies

5. Trans-palmitoleic acid (trans-9-C16:1, or trans-C16:1 n-7): Nutritional impacts, metabolism, origin, compositional data, analytical methods and chemical synthesis. A review

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