Critical review evaluating the pig as a model for human nutritional physiology

Eugeni Roura (1) , Sietse-Jan Koopmans (2) , Jean Paul Lalles (3) , Isabelle Luron (4) , Nadia de Jager (1) , Teun Schuurman (2) , David Val-Laillet (4)

1 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation
2 Animal Sciences Group
3 ALIM-H - Département Alimentation Humaine INRA
4 ADNC - Alimentation Adaptations Digestives, Nerveuse et Comportementales

The present review examines the pig as a model for physiological studies in human subjects related to nutrient sensing, appetite regulation, gut barrier function, intestinal microbiota and nutritional neuroscience. The nutrient-sensing mechanisms regarding acids (sour), carbohydrates (sweet), glutamic acid (umami) and fatty acids are conserved between humans and pigs. In contrast, pigs show limited perception of high-intensity sweeteners and NaCl and sense a wider array of amino acids than humans. Differences on bitter taste may reflect the adaptation to ecosystems. In relation to appetite regulation, plasma concentrations of cholecystokinin and glucagon-like peptide-1 are similar in pigs and humans, while peptide YY in pigs is ten to twenty times higher and ghrelin two to five times lower than in humans. Pigs are an excellent model for human studies for vagal nerve function related to the hormonal regulation of food intake. Similarly, the study of gut barrier functions reveals conserved defence mechanisms between the two species particularly in functional permeability. However, human data are scant for some of the defence systems and nutritional programming. The pig model has been valuable for studying the changes in human microbiota following nutritional interventions. In particular, the use of human flora-associated pigs is a useful model for infants, but the long-term stability of the implanted human microbiota in pigs remains to be investigated. The similarity of the pig and human brain anatomy and development is paradigmatic. Brain explorations and therapies described in pig, when compared with available human data, highlight their value in nutritional neuroscience, particularly regarding functional neuroimaging techniques.

Mots clés: AA amino acid; BBB blood–brain barrier; CCK cholecystokinin; Chemosensing; DBS deep-brain stimulation; DVZ devazepide; FA fatty acid; Food intake; GIT gastrointestinal tract; GLP-1 glucagon-like peptide-1; GLU glucose; HSP heat shock protein; IAP intestinal alkaline phosphatase; LPS lipopolysaccharide; MAMP microbial-associated molecular pattern; Microbiota; Nutrition; TAS2R taste receptor type 2; TR taste receptor; VNS vagal nerve stimulation; icv intracerebroventricular; iv intravenous; swine; animal models; human nutrition; TAS1R taste receptor type 1; T1R taste 1 receptor; SUC sucrose; Pig model; PYY peptide YY

Mots clés: prise alimentaire; microbiote; nutrition humaine; modèle animal; imagerie cerebrale; porc

Domaines: Sciences du Vivant [q-bio]

Eugeni Roura, Sietse-Jan Koopmans, Jean Paul Lalles, Isabelle Luron, Nadia de Jager, et al.. Critical review evaluating the pig as a model for human nutritional physiology. Nutrition Research Reviews, 2016, 29 (1), pp.60-90. ⟨10.1017/S0954422416000020⟩. ⟨hal-01527066⟩