Subchronic treatment with grape‐seed phenolics inhibits ghrelin production despite a short‐term stimulation of ghrelin secretion produced by bitter‐sensing flavanols
2016
Serrano, Joan | Casanova‐Martí, Àngela | Depoortere, Inge | Blay, Maria Teresa | Terra, Ximena | Pinent, Montserrat | Ardévol, Anna
SCOPE: Grape‐seed phenolic compounds have recently been described as satiating agents in rats when administered as a whole phenolic extract (GSPE). This satiating effect may involve the release of satiating gut hormones such as GLP‐1, although a short‐term increase in the orexigenic hormone ghrelin was also reported. In this study, we investigated the short‐ and long‐term effects of GSPE in rats, focusing on the role of the main grape‐seed phenolics in ghrelin secretion. METHODS AND RESULTS: GSPE produced a short‐term increase in plasma ghrelin in rats after an acute treatment. A mouse ghrelinoma cell line was used to test the effects of the main pure grape‐seed phenolic compounds on ghrelin release. Monomeric flavanols stimulated ghrelin secretion by activating bitter taste receptors. In contrast, gallic acid (GA) and oligomeric flavanols inhibited ghrelin release. The ghrelin‐inhibiting effects of GA were confirmed in rats and in rat duodenal segments. One day after the last dose of a subchronic treatment, GSPE decreased plasma ghrelin in rats, ghrelin secretion in intestinal segments, and ghrelin mRNA expression in stomach. CONCLUSION: The sustained satiating effects of GSPE are related to a long‐term decrease in ghrelin expression. GA and oligomeric flavanols play a ghrelin‐inhibiting role in this process.
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