di Paolo Manzelli- email@example.com
L ‘intestine receives information on the flavors because contains receptors of Taste. Just as we feel the taste of the food for the activation receptors of the tongue a network of receptors, similar to those of taste, also resides in the digestive system in the intestine, and also in the heart, lungs and brain.
Through this pathway of taste-receptors the communication of that interface brain and gut, permits to the the brain to receive a sampling of information on the metabolic products processed by bacteria, Firmicutes or Bacteroidetes, etc.. which are present in the various levels of digestion.
Already since 2007, and ‘was found the existence of two receptors taste that have a role in responses of glucose sensor in intestinal lumen (Jang, Kokrashvili, et al. 2007 Proc Natl Acad SciUSA 104:15069-15074).
Today you can find many articles and news that highlight how a network of taste receptors that are scattered in various vital organs related to power and well-being and satisfaction in eating .
It seems that the repertoire of taste receptors expressed in the intestine, in particular in the colon, but also in the small intestine, correlate with those of the brain can take a decision about satiety and other correlated interactive information by forming an extensive network of interactive relationships.
Many of these receptors of ‘intestines seem to be completely similar to those of the various sensations of bitter and acid and also sweet and umami in the mouth.
The reception and transmission of those mutual information between the brain and intestine through the networkof taste receptors is very selective, as it is believed capable of being sensitive to metabolites of plant origin from those composed of amino acids. Taste receptors are designed to detect specific classes of chemicals and to transmit signals to the brain.
Therefore, the taste receptors scattered in intestine seems to take on a role as a monitor of the symbiosis of metabolic function of the microbiome with those of our genome.
Brain is informed promptly, about such microbiome homeostasis co-organized between genome and microbiome, so that brain stores data and memorize how to control the homeostasis through using vagus nerve to ceck the dynamics of the digestive system.
So we know that also the faecal fermentation can be monitored in some way yet to investigate distinct advantage of the symbiosis between intestinal bacteria and human host.
Thus may be possible to investigate the hypothesis, durring the project FUHONU, about the communication that takes place through taste receptors distribution in various organs of the body and the brain. The expected results may play a role in the optimization of knowledge of the digestive process, through better understanding as the taste receptors network can customize diets personalization and consequently getting a better nutritional well-being and the mental and physical health in our lives.
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