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Razzaghi-Asl S, Doğan SN, Tekatlı MT, Veldhuizen MG. Distraction suppresses high-fat flavor perception. Appetite 2024; 195:107177. [PMID: 38122869 DOI: 10.1016/j.appet.2023.107177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 12/16/2023] [Indexed: 12/23/2023]
Abstract
Distraction during eating contributes to overeating, and when habitually eating with distraction, this may contribute to the development of obesity. One of the proposed mediating mechanisms is the suppression of intensity perception in odor and taste. The effect of distraction on fat intensity perception in flavor, the multisensory combination of odor, taste, and other sensory aspects, is still unknown. In this study, 32 participants (22 women) performed a flavor perception task while also performing a distracting working memory task. In each trial, participants were instructed to observe and memorize a string of 3 (low cognitive load) or 7 (high cognitive load) consonants. Then they received a small quantity of a high- or low-fat chocolate drink, and after that, they were asked to select the string they tried to memorize from three answer options. Last, they rated the intensity and fattiness of the flavor. As intended, in the working memory task, we observed that with a high cognitive load (relative to a low cognitive load), accuracy decreased and response times increased. Regarding perception of the flavors, we observed that overall, high-fat drinks were rated as more intense and fattier. Cognitive load and fat content interacted, such that for the low-fat drink, intensity and fattiness ratings were similar under both cognitive loads; however, under the high cognitive load (relative to the low cognitive load), intensity and fattiness ratings for the high-fat drink were lower. Our results show that distraction can impact the perception of fat in high-fat drinks. If distraction primarily reduces perception of high-fat foods, this may pose a particular risk of overeating high-calorie foods.
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Affiliation(s)
- Sara Razzaghi-Asl
- Department of Cognitive Science, Informatic Institute, Middle East Technical University, Ankara, Türkiye; National Magnetic Resonance Research Center (UMRAM), Bilkent University, Ankara, Türkiye
| | - Sümeyra Nur Doğan
- National Magnetic Resonance Research Center (UMRAM), Bilkent University, Ankara, Türkiye; Department of Psychology, Bilkent University, Ankara, Türkiye
| | | | - Maria Geraldine Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Mersin, Türkiye; Department of Psychology, Faculty of Science and Letters, Mersin University, Mersin, Türkiye; Biotechnology Research and Applications Center, Mersin University, Mersin, Türkiye.
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Lee M, Park S, Choi B, Choi W, Lee H, Lee JM, Lee ST, Yoo KH, Han D, Bang G, Hwang H, Koh WG, Lee S, Hong J. Cultured meat with enriched organoleptic properties by regulating cell differentiation. Nat Commun 2024; 15:77. [PMID: 38167486 PMCID: PMC10762223 DOI: 10.1038/s41467-023-44359-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 12/11/2023] [Indexed: 01/05/2024] Open
Abstract
Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.
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Affiliation(s)
- Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sohyeon Park
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Bumgyu Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Woojin Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Hyun Lee
- Department of Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
| | - Jeong Min Lee
- Department of Applied Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
| | - Seung Tae Lee
- Department of Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
- Department of Applied Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
| | - Ki Hyun Yoo
- Simple Planet, 805, 34, sangwan 12-gil, Seongdong-gu, Seoul, 04790, Republic of Korea
| | - Dongoh Han
- Simple Planet, 805, 34, sangwan 12-gil, Seongdong-gu, Seoul, 04790, Republic of Korea
| | - Geul Bang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Cheongju, 28119, Republic of Korea
| | - Heeyoun Hwang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Cheongju, 28119, Republic of Korea
- Critical Diseases Diagnostics Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, 34141, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sangmin Lee
- School of Mechanical Engineering, Chung-ang University, 84, Heukseok-ro, Dongjak-gu, Seoul, 06974, Republic of Korea.
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea.
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3
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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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4
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Jaime-Lara RB, Brooks BE, Vizioli C, Chiles M, Nawal N, Ortiz-Figueroa RSE, Livinski AA, Agarwal K, Colina-Prisco C, Iannarino N, Hilmi A, Tejeda HA, Joseph PV. A systematic review of the biological mediators of fat taste and smell. Physiol Rev 2023; 103:855-918. [PMID: 36409650 PMCID: PMC9678415 DOI: 10.1152/physrev.00061.2021] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is growing interest in the study of the biological mediators of fat taste and associated olfaction as potential targets for pharmacologic and nutritional interventions in the context of obesity and health. The number of studies examining mechanisms underlying fat taste and smell has grown rapidly in the last 5 years. Therefore, the purpose of this systematic review is to summarize emerging evidence examining the biological mechanisms of fat taste and smell. A literature search was conducted of studies published in English between 2014 and 2021 in adult humans and animal models. Database searches were conducted using PubMed, EMBASE, Scopus, and Web of Science for key terms including fat/lipid, taste, and olfaction. Initially, 4,062 articles were identified through database searches, and a total of 84 relevant articles met inclusion and exclusion criteria and are included in this review. Existing literature suggests that there are several proteins integral to fat chemosensation, including cluster of differentiation 36 (CD36) and G protein-coupled receptor 120 (GPR120). This systematic review will discuss these proteins and the signal transduction pathways involved in fat detection. We also review neural circuits, key brain regions, ingestive cues, postingestive signals, and genetic polymorphism that play a role in fat perception and consumption. Finally, we discuss the role of fat taste and smell in the context of eating behavior and obesity.
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Affiliation(s)
- Rosario B. Jaime-Lara
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Brianna E. Brooks
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Carlotta Vizioli
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Mari Chiles
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland,4Section of Neuromodulation and Synaptic Integration, Division of Intramural Research, National Institute of Mental Health, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Nafisa Nawal
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Rodrigo S. E. Ortiz-Figueroa
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Alicia A. Livinski
- 3NIH Library, Office of Research Services, Office of the Director, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Khushbu Agarwal
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Claudia Colina-Prisco
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Natalia Iannarino
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Aliya Hilmi
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Hugo A. Tejeda
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Paule V. Joseph
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland,2Section of Sensory Science and Metabolism, Division of Intramural Research, National Institute of Nursing Research, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
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5
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Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chem 2022; 368:130844. [PMID: 34425338 DOI: 10.1016/j.foodchem.2021.130844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 08/01/2021] [Accepted: 08/09/2021] [Indexed: 11/22/2022]
Abstract
The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty, and sweet attributes were perceived successively. Meanwhile, the smoky and fried flavors were the most dominant attributes of roasted salmon at the beginning, then various attributes were perceived. During the chewing process, free amino acids and 5'-nucleotides released in saliva were quantified. Compared to the sensory data, the results demonstrated that glutamic acid and inosine 5'-monophosphate released in saliva might induce the umami perception. The sweet-tasting amino acids alanine and glycine may contribute to sweetness. Therefore, we suggested that the time dimension of tastants dissolved in saliva would affect the dynamic sensation of food, even for complex food materials.
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6
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Schumann L, Wilken-Schmitz A, Trautmann S, Vogel A, Schreiber Y, Hahnefeld L, Gurke R, Geisslinger G, Tegeder I. Increased Fat Taste Preference in Progranulin-Deficient Mice. Nutrients 2021; 13:4125. [PMID: 34836380 PMCID: PMC8623710 DOI: 10.3390/nu13114125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/22/2021] [Accepted: 11/12/2021] [Indexed: 11/25/2022] Open
Abstract
Progranulin deficiency in mice is associated with deregulations of the scavenger receptor signaling of CD36/SCARB3 in immune disease models, and CD36 is a dominant receptor in taste bud cells in the tongue and contributes to the sensation of dietary fats. Progranulin-deficient mice (Grn-/-) are moderately overweight during middle age. We therefore asked if there was a connection between progranulin/CD36 in the tongue and fat taste preferences. By using unbiased behavioral analyses in IntelliCages and Phenomaster cages we showed that progranulin-deficient mice (Grn-/-) developed a strong preference of fat taste in the form of 2% milk over 0.3% milk, and for diluted MCTs versus tap water. The fat preference in the 7d-IntelliCage observation period caused an increase of 10% in the body weight of Grn-/- mice, which did not occur in the wildtype controls. CD36 expression in taste buds was reduced in Grn-/- mice at RNA and histology levels. There were no differences in the plasma or tongue lipids of various classes including sphingolipids, ceramides and endocannabinoids. The data suggest that progranulin deficiency leads to a lower expression of CD36 in the tongue resulting in a stronger urge for fatty taste and fatty nutrition.
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Affiliation(s)
- Lana Schumann
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Annett Wilken-Schmitz
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Sandra Trautmann
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Alexandra Vogel
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Yannick Schreiber
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
| | - Lisa Hahnefeld
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
| | - Robert Gurke
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
| | - Gerd Geisslinger
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
- Fraunhofer Cluster of Excellence for Immune Mediated Diseases (CIMD), 60596 Frankfurt, Germany
| | - Irmgard Tegeder
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
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7
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Brennan F, Stevenson J, Brown M. The Pathophysiology and Management of Taste Changes in Chronic Kidney Disease: A Review. J Ren Nutr 2020; 30:368-379. [PMID: 31983590 DOI: 10.1053/j.jrn.2019.11.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 10/15/2019] [Accepted: 11/11/2019] [Indexed: 11/11/2022] Open
Abstract
One of the most disabling, yet neglected, symptom of patients with chronic kidney disease (CKD) is alteration in taste. The purpose of this review is to examine the extent and content of research around this symptom in CKD with the goals of (1) identifying gaps in current research knowledge and (2) guiding future research. The review summarizes the basic anatomy and physiology of taste followed by analysis of the epidemiology, pathophysiology, and management strategies for taste changes in patients with CKD.
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Affiliation(s)
- Frank Brennan
- Department of Nephrology, St George Hospital, Sydney, New South Wales, Australia.
| | - Jessica Stevenson
- Department of Nephrology, St George Hospital, Sydney, New South Wales, Australia
| | - Mark Brown
- Department of Nephrology, St George Hospital, Sydney, New South Wales, Australia; Department of Medicine, University of New South Wales, Sydney, New South Wales, Australia
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8
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The role of fatty acids and their endocannabinoid-like derivatives in the molecular regulation of appetite. Mol Aspects Med 2018; 64:45-67. [DOI: 10.1016/j.mam.2018.01.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 01/05/2018] [Accepted: 01/07/2018] [Indexed: 02/07/2023]
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9
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Feron G. Unstimulated saliva: Background noise in taste molecules. J Texture Stud 2018; 50:6-18. [PMID: 30246386 DOI: 10.1111/jtxs.12369] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/10/2018] [Accepted: 09/11/2018] [Indexed: 12/16/2022]
Abstract
Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self-adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. PRACTICAL APPLICATION: Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter-individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.
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Affiliation(s)
- Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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10
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Garneau NL, Nuessle TM, Tucker RM, Yao M, Santorico SA, Mattes RD. Taste Responses to Linoleic Acid: A Crowdsourced Population Study. Chem Senses 2017; 42:769-775. [PMID: 28968903 PMCID: PMC5863569 DOI: 10.1093/chemse/bjx058] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Dietary fats serve multiple essential roles in human health but may also contribute to acute and chronic health complications. Thus, understanding mechanisms that influence fat ingestion are critical. All sensory systems may contribute relevant cues to fat detection, with the most recent evidence supporting a role for the sense of taste. Taste detection thresholds for fat vary markedly between individuals and responses are not normally distributed. Genetics may contribute to these observations. Using crowdsourced data obtained from families visiting the Denver Museum of Nature & Science, our objective was to estimate the heritability of fat taste (oleogustus). A pedigree analysis was conducted with 106 families (643 individuals) who rated the fat taste intensity of graded concentrations of linoleic acid (LA) embedded in taste strips. The findings estimate that 19% (P = 0.043) of the variability of taste response to LA relative to baseline is heritable at the highest concentration tested.
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Affiliation(s)
- Nicole L Garneau
- Genetics of Taste Lab, Health Sciences Department, Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205, USA
| | - Tiffany M Nuessle
- Genetics of Taste Lab, Health Sciences Department, Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, Room 204, East Lansing, MI 48824, USA
| | - Mengjie Yao
- Department of Mathematical and Statistical Science, University of Colorado Denver, 1201 Larimer St, Denver, CO 80202, USA
| | - Stephanie A Santorico
- Department of Mathematical and Statistical Science, University of Colorado Denver, 1201 Larimer St, Denver, CO 80202, USA
- Human Medical Genetics and Genomics Program, University of Colorado School of Medicine, 13001 E 17th Pl, Aurora, CO 80045, USA
- Department of Biostatistics & Informatics, Colorado School of Public Health, 13001 E 17th Pl, Aurora, CO 80045, USA and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN 47907, USA
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11
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Im DS. FFA4 (GPR120) as a fatty acid sensor involved in appetite control, insulin sensitivity and inflammation regulation. Mol Aspects Med 2017; 64:92-108. [PMID: 28887275 DOI: 10.1016/j.mam.2017.09.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 09/03/2017] [Accepted: 09/03/2017] [Indexed: 12/19/2022]
Abstract
Unsaturated long-chain fatty acids have been suggested to be beneficial in the context of cardiovascular disorders based in epidemiologic studies conducted in Greenland and Mediterranean. DHA and EPA are omega-3 polyunsaturated fatty acids that are plentiful in fish oil, and oleic acid is an omega-9 monounsaturated fatty acid, rich in olive oil. Dietary intake of these unsaturated long-chain fatty acids have been associated with insulin sensitivity and weight loss, which contrasts with the impairment of insulin sensitivity and weight gain associated with high intakes of saturated long-chain fatty acids. The recent discovery that free fatty acid receptor 4 (FFA4, also known as GPR120) acts as a sensor for unsaturated long-chain fatty acids started to unveil the molecular mechanisms underlying the beneficial functions played by these unsaturated long-chain fatty acids in various physiological processes, which include the secretions of gastrointestinal peptide hormones and glucose homeostasis. In this review, the physiological roles and therapeutic significance of FFA4 in appetite control, insulin sensitization, and inflammation reduction are discussed in relation to obesity and type 2 diabetes from pharmacological viewpoints.
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Affiliation(s)
- Dong-Soon Im
- Molecular Inflammation Research Center for Aging Intervention (MRCA), College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea.
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12
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Tenney K, Hayes J, Euston S, Elias R, Coupland J. Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness. J Food Sci 2017; 82:509-516. [DOI: 10.1111/1750-3841.13588] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 11/06/2016] [Accepted: 11/29/2016] [Indexed: 12/25/2022]
Affiliation(s)
- Kelsey Tenney
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - John Hayes
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - Stephen Euston
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - Ryan Elias
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - John Coupland
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
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13
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Frank D, Joo ST, Warner R. Consumer Acceptability of Intramuscular Fat. Korean J Food Sci Anim Resour 2016; 36:699-708. [PMID: 28115880 PMCID: PMC5243953 DOI: 10.5851/kosfa.2016.36.6.699] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 10/08/2016] [Accepted: 10/17/2016] [Indexed: 01/07/2023] Open
Abstract
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
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Affiliation(s)
- Damian Frank
- CSIRO, Agriculture & Food, 11 Julius Ave North Ryde, New South Wales, 2113, Australia
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea
| | - Robyn Warner
- Corresponding author: Robyn Warner, Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, 3010, Australia. Tel: +61-3-9035-6663, Fax: +61-3-8344-5037, E-mail:
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14
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Halmemies-Beauchet-Filleau A, Shingfield KJ, Simpura I, Kokkonen T, Jaakkola S, Toivonen V, Vanhatalo A. Effect of incremental amounts of camelina oil on milk fatty acid composition in lactating cows fed diets based on a mixture of grass and red clover silage and concentrates containing camelina expeller. J Dairy Sci 2016; 100:305-324. [PMID: 27865509 DOI: 10.3168/jds.2016-11438] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Accepted: 09/30/2016] [Indexed: 12/30/2022]
Abstract
Camelina is an ancient oilseed crop that produces an oil rich in cis-9,cis-12 18:2 (linoleic acid, LA) and cis-9,cis-12,cis-15 18:3 (α-linolenic acid, ALA); however, reports on the use of camelina oil (CO) for ruminants are limited. The present study investigated the effects of incremental CO supplementation on animal performance, milk fatty acid (FA) composition, and milk sensory quality. Eight Finnish Ayrshire cows (91d in milk) were used in replicated 4×4 Latin squares with 21-d periods. Treatments comprised 4 concentrates (12kg/d on an air-dry basis) based on cereals and camelina expeller containing 0 (control), 2, 4, or 6% CO on an air-dry basis. Cows were offered a mixture of grass and red clover silage (RCS; 1:1 on a dry matter basis) ad libitum. Incremental CO supplementation linearly decreased silage and total dry matter intake, and linearly increased LA, ALA, and total FA intake. Treatments had no effect on whole-tract apparent organic matter or fiber digestibility and did not have a major influence on rumen fermentation. Supplements of CO quadratically decreased daily milk and lactose yields and linearly decreased milk protein yield and milk taste panel score from 4.2 to 3.6 [on a scale of 1 (poor) to 5 (excellent)], without altering milk fat yield. Inclusion of CO linearly decreased the proportions of saturated FA synthesized de novo (4:0 to 16:0), without altering milk fat 18:0, cis-9 18:1, LA, and ALA concentrations. Milk fat 18:0 was low (<5g/100g of FA) across all treatments. Increases in CO linearly decreased the proportions of total saturates from 58 to 45g/100g of FA and linearly enriched trans-11 18:1, cis-9,trans-11 18:2, and trans-11,cis-15 18:2 from 5.2, 2.6, and 1.7 to 11, 4.3, and 5.8g/100g of FA, respectively. Furthermore, CO quadratically decreased milk fat trans-10 18:1 and linearly decreased trans-10,cis-12 18:2 concentration. Overall, milk FA composition on all treatments suggested that one or more components in camelina seeds may inhibit the complete reduction of 18-carbon unsaturates in the rumen. In conclusion, CO decreased the secretion of saturated FA in milk and increased those of the trans-11 biohydrogenation pathway or their desaturation products. Despite increasing the intake of 18-carbon unsaturated FA, CO had no effect on the secretions of 18:0, cis-9 18:1, LA, or ALA in milk. Concentrates containing camelina expeller and 2% CO could be used for the commercial production of low-saturated milk from grass- and RCS-based diets without major adverse effects on animal performance.
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Affiliation(s)
- A Halmemies-Beauchet-Filleau
- Department of Agricultural Sciences, Animal Science, Helsinki, PO Box 28, FI-00014 University of Helsinki, Finland.
| | - K J Shingfield
- Green Technology, Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland; Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth, Ceredigion, SY23 3EB, United Kingdom
| | - I Simpura
- Department of Agricultural Sciences, Animal Science, Helsinki, PO Box 28, FI-00014 University of Helsinki, Finland
| | - T Kokkonen
- Department of Agricultural Sciences, Animal Science, Helsinki, PO Box 28, FI-00014 University of Helsinki, Finland
| | - S Jaakkola
- Department of Agricultural Sciences, Animal Science, Helsinki, PO Box 28, FI-00014 University of Helsinki, Finland
| | - V Toivonen
- Green Technology, Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland
| | - A Vanhatalo
- Department of Agricultural Sciences, Animal Science, Helsinki, PO Box 28, FI-00014 University of Helsinki, Finland
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15
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Lipides et comportement alimentaire chez les enfants. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2016. [DOI: 10.1016/j.cnd.2016.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Carreiro AL, Dhillon J, Gordon S, Jacobs AG, Higgins KA, McArthur BM, Redan BW, Rivera RL, Schmidt LR, Mattes RD. The Macronutrients, Appetite, and Energy Intake. Annu Rev Nutr 2016; 36:73-103. [PMID: 27431364 PMCID: PMC4960974 DOI: 10.1146/annurev-nutr-121415-112624] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Each of the macronutrients-carbohydrate, protein, and fat-has a unique set of properties that influences health, but all are a source of energy. The optimal balance of their contribution to the diet has been a long-standing matter of debate. Over the past half century, thinking has progressed regarding the mechanisms by which each macronutrient may contribute to energy balance. At the beginning of this period, metabolic signals that initiated eating events (i.e., determined eating frequency) were emphasized. This was followed by an orientation to gut endocrine signals that purportedly modulate the size of eating events (i.e., determined portion size). Most recently, research attention has been directed to the brain, where the reward signals elicited by the macronutrients are viewed as potentially problematic (e.g., contribute to disordered eating). At this point, the predictive power of the macronutrients for energy intake remains limited.
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Affiliation(s)
- Alicia L Carreiro
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Jaapna Dhillon
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Susannah Gordon
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Ashley G Jacobs
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Kelly A Higgins
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | | | - Benjamin W Redan
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | - Rebecca L Rivera
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Leigh R Schmidt
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
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17
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Epstein JB, Smutzer G, Doty RL. Understanding the impact of taste changes in oncology care. Support Care Cancer 2016; 24:1917-31. [DOI: 10.1007/s00520-016-3083-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Accepted: 01/07/2016] [Indexed: 12/22/2022]
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18
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Bolhuis DP, Newman LP, Keast RSJ. Effects of Salt and Fat Combinations on Taste Preference and Perception. Chem Senses 2015; 41:189-95. [PMID: 26708735 PMCID: PMC4776737 DOI: 10.1093/chemse/bjv079] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/08/2015] [Indexed: 12/29/2022] Open
Abstract
Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18–54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0–20%) and 5 different salt concentrations (0.04–2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Lisa P Newman
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Russell S J Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
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19
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Adachi SI, Eguchi A, Sakamoto K, Asano H, Manabe Y, Matsumura S, Tsuzuki S, Inoue K, Fushiki T. Behavioral palatability of dietary fatty acids correlates with the intracellular calcium ion levels induced by the fatty acids in GPR120-expressing cells. Biomed Res 2015; 35:357-67. [PMID: 25743342 DOI: 10.2220/biomedres.35.357] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
We recently reported that G-protein-coupled receptor 120 (GPR120) is expressed on taste buds, and that rodents showed preference for long-chain fatty acids (LCFA) at a low concentration. We also showed that the LCFA (1% linoleic acid) increased the extracellular dopamine (DA) level in the nucleus accumbens (NAc), which participates in reward behavior. However, the mechanism underlying the involvement of the GPR120-agonistic activity of LCFA in the palatability of dietary fat remains elusive. Therefore, we examined the association between the GPR120-agonistic activity and palatability of LCFA. First, we measured Ca(2+) signaling in HEK293 cells stably expressing GPR120 under stimulation by various LCFAs. We then assessed the palatability of the various LCFAs by testing the licking behavior in mice and measured the changes in the NAc-DA level by in vivo microdialysis. Consequently, 14- to 22-carbon unsaturated LCFAs showed strong GPR120-agonistic activity. Additionally, mice displayed high licking response to unsaturated 16- and 18-carbon LCFAs, and unsaturated 18-carbon LCFA significantly increased the DA level. The licking rate and the LCFA-dependent increase in DA level also correlated well with the GPR120- agonistic activity. These findings demonstrate that chemoreception of LCFA by GPR120 is involved in the recognition and palatability of dietary fat.
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Affiliation(s)
- Shin-ichi Adachi
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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20
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Heinze JM, Preissl H, Fritsche A, Frank S. Controversies in fat perception. Physiol Behav 2015; 152:479-93. [PMID: 26340857 DOI: 10.1016/j.physbeh.2015.08.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 08/25/2015] [Accepted: 08/26/2015] [Indexed: 12/22/2022]
Abstract
Nutritional fat is one of the most controversial topics in nutritional research, particularly against the background of obesity. Studies investigating fat taste perception have revealed several associations with sensory, genetic, and personal factors (e.g. BMI). However, neuronal activation patterns, which are known to be highly sensitive to different tastes as well as to BMI differences, have not yet been included in the scheme of fat taste perception. We will therefore provide a comprehensive survey of the sensory, genetic, and personal factors associated with fat taste perception and highlight the benefits of applying neuroimaging research. We will also give a critical overview of studies investigating sensory fat perception and the challenges resulting from multifaceted methodological approaches. In conclusion, we will discuss a multifactorial approach to fat perception to gain a better understanding of the underlying mechanisms that cause varying fat sensitivity which could be responsible for overeating. Such knowledge might be beneficial in new treatment strategies for obesity and overweight.
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Affiliation(s)
- Jaana M Heinze
- Institute of Medical Psychology and Behavioral Neurobiology/fMEG Center, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Hubert Preissl
- Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research, Otfried Müller Str. 47, 72076 Tübingen, Germany.
| | - Andreas Fritsche
- Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Sabine Frank
- Institute of Medical Psychology and Behavioral Neurobiology/fMEG Center, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
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21
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Tucker RM, Nuessle TM, Garneau NL, Smutzer G, Mattes RD. No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals. Chem Senses 2015; 40:557-63. [PMID: 26232811 PMCID: PMC4570991 DOI: 10.1093/chemse/bjv040] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Findings from studies examining interactions between fat taste and dietary fat intake or body weight are mixed. A convenience sample of 735 visitors to the Denver Museum of Nature & Science ≥8 years old rated the taste intensity of edible taste strips impregnated with varying concentrations (%v/v) of linoleic acid (LA) (blank = 0.0, low = 0.06, medium = 0.15, high = 0.38). Percent body fat (BF%) was measured using bioelectrical impedance. Fat taste intensity was rated as significantly different across all concentrations (P < 0.001) except between the blank and low concentrations (P = 0.1). Ratings increased monotonically across concentrations. Children (<18 years; N = 180) rated all concentrations as more intense than adults (P < 0.001 for all). Women and girls rated the highest concentration as more intense than men and boys (P < 0.02 for all). BF% was not correlated with fat taste intensity ratings. Self-reported dietary intake indicated that obese individuals’ intensity ratings for medium and high concentrations of LA were inversely related to recent mono- and poly-unsaturated fat exposure (r = −0.19 to −0.27; P < 0.03 for all). No such associations were observed in the nonobese group. Findings suggest that factors other than simple adiposity status influence fat taste intensity ratings, and that participants in fat taste studies should receive standardized meals prior to testing.
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Affiliation(s)
- Robin M Tucker
- Department of Public and Allied Health, Bowling Green State University, Health and Human Services 136, Bowling Green, OH 43403-0154, USA,
| | - Tiffany M Nuessle
- Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA
| | - Nicole L Garneau
- Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA
| | - Gregory Smutzer
- Department of Biology, Temple University, 435B Biological Life Sciences Building, Philadelphia, PA 19122, USA and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 700 W. State St., Stone Hall 113, West Lafayette, IN 47907-2059, USA
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22
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Abstract
Considerable mechanistic data indicate there may be a sixth basic taste: fat. However, evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed stimuli for "fat taste") differs qualitatively from other tastes is lacking. Using perceptual mapping, we demonstrate that medium and long-chain NEFA have a taste sensation that is distinct from other basic tastes (sweet, sour, salty, and bitter). Although some overlap was observed between these NEFA and umami taste, this overlap is likely due to unfamiliarity with umami sensations rather than true similarity. Shorter chain fatty acids stimulate a sensation similar to sour, but as chain length increases this sensation changes. Fat taste oral signaling, and the different signals caused by different alkyl chain lengths, may hold implications for food product development, clinical practice, and public health policy.
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Affiliation(s)
- Cordelia A Running
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Bruce A Craig
- Department of Statistics, Purdue University, West Lafayette, IN 47907, USA, and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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23
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Gauvin DV, Abernathy MM, Tapp RL, Yoder JD, Dalton JA, Baird TJ. The failure to detect drug-induced sensory loss in standard preclinical studies. J Pharmacol Toxicol Methods 2015; 74:53-74. [DOI: 10.1016/j.vascn.2015.05.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 05/12/2015] [Accepted: 05/27/2015] [Indexed: 12/19/2022]
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24
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Dawes C, Pedersen A, Villa A, Ekström J, Proctor G, Vissink A, Aframian D, McGowan R, Aliko A, Narayana N, Sia Y, Joshi R, Jensen S, Kerr A, Wolff A. The functions of human saliva: A review sponsored by the World Workshop on Oral Medicine VI. Arch Oral Biol 2015; 60:863-74. [DOI: 10.1016/j.archoralbio.2015.03.004] [Citation(s) in RCA: 267] [Impact Index Per Article: 29.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 02/28/2015] [Accepted: 03/02/2015] [Indexed: 12/22/2022]
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25
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Pittman DW, Hansen DR, Gilbertson TA. High-Fat Diet Alters the Orosensory Sensitivity to Fatty Acids in Obesity-Resistant but not Obesity-Prone Rats. J Mol Genet Med 2015; 9:168. [PMID: 26097499 PMCID: PMC4470254 DOI: 10.4172/1747-0862.1000168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Gene-environment interactions play a role in the development of obesity but specific effects of diet on the orosensory detection of fatty acids have yet to be clarified. The objective of this study is to characterize the effect of prolonged (5-week) exposure to a high-fat (60%) diet on the behavioral sensitivity to the fatty acid linoleate following a conditioned taste aversion in obesity-prone and obesity-resistant rats. Exposure to the high-fat diet significantly enhanced the sensitivity of obesity-resistant (S5B/Pl) rats to linoleate while producing no effect on the fatty acid sensitivity for obesity-prone rats. Specifically, high-fat diet fed S5B/Pl rats showed stronger initial avoidance of linoleate and slower extinction rates than their normal diet cohorts. Our study suggests that prolonged dietary fat consumption may alter the behavioral sensitivity to fatty acids particularly in obesity-resistant animals.
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26
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Abstract
This article summarizes new knowledge about the contribution of genetic variation to person-to-person differences underlying some sensory aspects of dietary fatty acids. Receptors on the taste cells of the human tongue arise from genes that have marked variation in DNA sequence, which, in some cases, is associated with differences in how these lipids in foods are perceived. These perceptual differences may affect food selection.
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Affiliation(s)
| | - Mary B Xia
- Monell Chemical Senses Center, Philadelphia, PA
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27
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Running CA, Mattes RD. Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid. Am J Physiol Gastrointest Liver Physiol 2015; 308:G442-9. [PMID: 25540234 DOI: 10.1152/ajpgi.00394.2014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However, addition of unsaturated fatty acids may lead to changes in the way foods are perceived in the oral cavity. This study tested the taste sensitivity to and emulsion characteristics of oleic, linoleic, and α-linolenic acids. The hypothesis tested was that oral sensitivity to nonesterified fatty acids would increase with degree of unsaturation but that in vitro viscosities and particle sizes of these emulsions would not differ. Oral taste thresholds were obtained using the three-alternative, forced-choice, ascending method. Each participant was tested on each fat 7 times, for a total of 21 study visits, to account for learning effects. Viscosities were obtained for the blank solutions and all three emulsions. Results indicate lower oral thresholds to linoleic and α-linolenic than oleic acid. At higher shear rates, 5% oleic and linoleic acid were more viscous than other samples. More-dilute emulsions showed no significant differences in viscosity. Particle sizes of the emulsions increased very slightly with increasing unsaturation. Together, the emulsion characteristics and oral sensitivity data support a taste mechanism for nonesterified fatty acid detection.
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Affiliation(s)
- Cordelia A Running
- Department of Food Science, Purdue University, West Lafayette, Indiana; and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana
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28
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Abstract
Taste is one of the fundamental senses, and it is essential for our ability to ingest nutritious substances and to detect and avoid potentially toxic ones. Taste buds, which are clusters of neuroepithelial receptor cells, are housed in highly organized structures called taste papillae in the oral cavity. Whereas the overall structure of the taste periphery is conserved in almost all vertebrates examined to date, the anatomical, histological, and cell biological, as well as potentially the molecular details of taste buds in the oral cavity are diverse across species and even among individuals. In mammals, several types of gustatory papillae reside on the tongue in highly ordered arrangements, and the patterning and distribution of the mature papillae depend on coordinated molecular events in embryogenesis. In this review, we highlight new findings in the field of taste development, including how taste buds are patterned and how taste cell fate is regulated. We discuss whether a specialized taste bud stem cell population exists and how extrinsic signals can define which cell lineages are generated. We also address the question of whether molecular regulation of taste cell renewal is analogous to that of taste bud development. Finally, we conclude with suggestions for future directions, including the potential influence of the maternal diet and maternal health on the sense of taste in utero.
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Affiliation(s)
- Linda A Barlow
- Department of Cell and Developmental Biology, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora, Colorado, USA; Graduate Program in Cell Biology, Stem Cells and Development, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora, Colorado, USA; Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora, Colorado, USA.
| | - Ophir D Klein
- Departments of Orofacial Sciences and Pediatrics, University of California San Francisco, San Francisco, California, USA; Program in Craniofacial and Mesenchymal Biology, University of California San Francisco, San Francisco, California, USA; Institute for Human Genetics, University of California San Francisco, San Francisco, California, USA
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29
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Running CA, Mattes RD. Different oral sensitivities to and sensations of short-, medium-, and long-chain fatty acids in humans. Am J Physiol Gastrointest Liver Physiol 2014; 307:G381-9. [PMID: 24924750 DOI: 10.1152/ajpgi.00181.2014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Fatty acids that vary in chain length and degree of unsaturation have different effects on metabolism and human health. As evidence for a "taste" of nonesterified fatty acids (NEFA) accumulates, it may be hypothesized that fatty acid structures will also influence oral sensations. The present study examined oral sensitivity to caproic (C6), lauric (C12), and oleic (C18:1) acids over repeated visits. Analyses were also conducted on textural properties of NEFA emulsions and blank solutions. Oral thresholds for caproic acid were lower compared with oleic acid. Lauric acid thresholds were intermediate but not significantly different from either, likely due to lingering irritating sensations that prevented accurate discrimination. From particle size analysis, larger droplets were observed in blank solutions when mineral oil was used, leading to instability of the emulsion, which was not observed when emulsions contained NEFA or when mineral oil was removed from the blank. Rheological data showed no differences in viscosity among samples except for a slightly higher viscosity with oleic acid concentrations above 58 mM. Thus, texture was unlikely to be the property used to distinguish between the samples. Differences in oral detection and sensation of caproic, lauric, and oleic acids may be due to different properties of the fatty acid alkyl chains.
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Affiliation(s)
- Cordelia A Running
- Department of Food Science, Purdue University, West Lafayette, Indiana; and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana
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