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Horizons in Nutritional Science

The many faces of ghrelin: new perspectives for nutrition research?

Published online by Cambridge University Press:  08 March 2007

Bärbel Otto ,
Jochen Spranger ,
Stephen C. Benoit ,
Debbie J. Clegg  and
Matthias H. Tschöp
Bärbel Otto*
Affiliation:
Medical Department – Innenstadt, University Hospital Munich, Munich, Germany
Jochen Spranger
Affiliation:
Department of Clinical Nutrition, German Institute of Human Nutrition Potsdam-Rehbrücke, Germany Department of Endocrinology, Diabetes and Nutrition, University Hospital Berlin, Campus Benjamin Franklin, Berlin, Germany
Stephen C. Benoit
Affiliation:
Department of Psychiatry, University of Cincinnati, Cincinnati OH, USA
Debbie J. Clegg
Affiliation:
Department of Psychiatry, University of Cincinnati, Cincinnati OH, USA
Matthias H. Tschöp
Affiliation:
Department of Pharmacology, German Institute of Human Nutrition Potsdam-Rehbrücke, Germany Department of Psychiatry, University of Cincinnati, Cincinnati OH, USA
*
*Corresponding author: Dr Bärbel Otto, fax +49 89 5160 2361, email Baerbel.Otto@med.uni-muenchen.de
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Abstract

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The appetite-modulating peptide ghrelin is predominantly produced and secreted by the stomach and shows a strong growth hormone-releasing activity, which is mediated by the activation of the so-called growth hormone secretagogue type 1a receptor. Ghrelin is involved in the regulation of energy balance by increasing food intake and reducing fat utilization. Additionally, it stimulates lactotroph and corticotroph function, influences the pituitary gonadal axis, inhibits pro-inflammatory cytokine expression, controls gastric motility and acid secretion and influences pancreatic exocrine and endocrine function, as well as impacting on glucose metabolism. This review summarizes the known functions of ghrelin and its role in the regulation of the gut–brain axis.

Keywords

GhrelinDiabetesObesityAnorexiaEnergy balance
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue 6 , June 2005 , pp. 765 - 771
Copyright
Copyright © The Nutrition Society 2005

References

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