They

are receptors that can bind to a wide variety of amino

acids such as the extracellular calcium-sensing receptor
(CaSR), which has been linked to kokumi substances, calcium,
and large aromatic amino acids, the GPCR family C
subtype 6A (GPCR6A) that binds to basic amino acids, or
the G protein-coupled protein 92 (GPR92) that binds to
peptone and may be also involved in the perception of
umami taste [4,21-23]. Interestingly, in GI cells, these receptors
have been associated with the regulation of gastric
secretion, control of satiation, and GI motility [4,24].
There are other nutrient receptors that have been described
in oral and post-oral tissues such as the G proteincoupled
receptor 120 (GPR120) and the free fatty acid
receptors 1, 2, and 3 (FFAR1, FFAR2, FFAR3). GPR120
and FFARs bind to free fatty acids of different lengths.
GPR120 and FFAR1 (a.k.a., GPR 40) have been considered
candidates for the oro-sensory perception of fats [25].
The significance of gut sensing via taste receptors
Chemical sensing in the gut was first proposed in the
19th century by the Nobel price physiologist Ivan Pavlov
through his nerve antenna theory in which he assumed
that nerve endings were exposed to the chemical milieu
of the luminal content [11,26]. Later on, Bayliss and
Starling in 1902 observed that by applying protons at
the duodenum, there was a robust secretion of pancreatic
secretions and the response was not mediated by
nerves but rather by a secreted compound [27]. This
compound was named ‘secretin’ and later designated as
a hormone. As such, secretin is an emissary that carries

Translate

Mereka adalah reseptor yang dapat mengikat berbagai asam amino seperti di ekstraseluler ada Calsium-sensing
Receptor (CaSR), yang telah terikat dengan substansi kokumi, kalsium, dan asam amino aromatic yang besar,
famili C GPCR subtipe 6A (GPCR6A) yang mengikat asam amino dasar, atau G protein-coupled protein 92 (GPR92)
yang mengikat pepton dan mungkin juga terlibat dalam persepsi rasa umami [4,21-23]. Menariknya, dalam sel GI,
reseptor ini ada hubungannya dengan regulasi sekresi lambung, kontrol kenyang, dan motilitas GI [4,24]. Ada
banyak reseptor nutrisi lain yang telah diuraikan di jaringan mulut dan pasca-oral seperti G proteincoupled
receptor 120 (GPR120) dan reseptor asam lemak bebas 1, 2, dan 3 (FFAR1, FFAR2, FFAR3). GPR120 dan FFARs
berikatan untuk membebaskan asam lemak dari panjang yang berbeda. GPR120 dan FFAR1 (alias, GPR 40) telah
dipertimbangkan menjadi calon persepsi oro-sensorik lemak [25].

Signifikansi penginderaan usus melalui reseptor rasa

Penginderaan kimia dalam usus pertama kali diusulkan pada abad ke-19 oleh Ivan Pavlov penerima penghargaan
Nobel fisiologi melalui teori antena saraf di mana dia berasumsi bahwa ujung saraf yang terkena suasana kimia
berasal dari isi luminal [11,26]. Kemudian, Bayliss dan Starling pada tahun 1902 mengamati bahwa dengan
menerapkan proton pada duodenum, ada sekresi yang kuat dari sekresi pankreas dan respon tidak dimediasi oleh
saraf melainkan oleh suatu senyawa yang dikeluarkan [27]. Senyawa ini bernama 'secretin' dan kemudian ditunjuk
sebagai hormon. Dengan demikian, sekretin adalah caraka yang membawa