Stomach ‘tastes’ the food and adjusts its emptying: A neurophysiological hypothesis (Review)

Papacocea,Toma; Papacocea,Raluca; Rădoi,Mugurel; Pițuru,Silviu; Balan,Daniela   Gabriela

doi:10.3892/etm.2020.8874

Stomach ‘tastes’ the food and adjusts its emptying: A neurophysiological hypothesis (Review)

Authors:
- Toma Papacocea
- Raluca Papacocea
- Mugurel Rădoi
- Silviu Pițuru
- Daniela Gabriela Balan
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Affiliations: Department of Neurosurgery, ‘St. Pantelimon’ Emergency Hospital, 021659 Bucharest, Romania, Department of Physiology I, ‘Carol Davila’ University of Medicine and Pharmacy, 050474 Bucharest, Romania, Department of Neurosurgery, National Institute of Neurology and Neurovascular Diseases, 041914 Bucharest, Romania, Department of Dental Medicine II, ‘Carol Davila’ University of Medicine and Pharmacy, 010221 Bucharest, Romania, Department of Physiology III, ‘Carol Davila’ University of Medicine and Pharmacy, 050474 Bucharest, Romania
Published online on: June 11, 2020 https://doi.org/10.3892/etm.2020.8874
Pages: 2392-2395

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Abstract

The presence of taste receptors and their secondary messengers in stomach raised the possibility that the stomach might play a role in food ‘tasting’ and consequently, it might initiate specific adaptations of its secretory and motor function. Furthermore, activated taste receptors release a variety of chemical mediators able to modulate the activity of the enteric nervous system (ENS), and also to influence both secretory and motor functions of the stomach. Based on the physiological fundamental structure of a reflex arch, the stimulation of the gastric taste receptors activates sensory neurons of the gastric wall, continues with motor neurons which initiate the contraction of the local smooth muscle fibers. Beyond this, compounds which act on different taste receptors initiate different responses, stimulatory or inhibitory. These interactions may be translated in the gastric ability to selectively evacuate different nutritive compounds into the duodenum. Consequently, sugars could be favored to the detriment of other compounds.

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