1
|
Asejeje FO, Abiola MA, Adeyemo OA, Ogunro OB, Ajayi AM. Exogenous monosodium glutamate exacerbates lipopolysaccharide-induced neurobehavioral deficits, oxidative damage, neuroinflammation, and cholinergic dysfunction in rat brain. Neurosci Lett 2024; 825:137710. [PMID: 38432355 DOI: 10.1016/j.neulet.2024.137710] [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: 01/11/2024] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
Extensive experimental evidence points to neuroinflammation and oxidative stress as major pathogenic events that initiate and drive the neurodegenerative process. Monosodium glutamate (MSG) is a widely used food additive in processed foods known for its umami taste-enhancing properties. However, concerns about its potential adverse effects on the brain have been raised. Thus, the present study investigated the impact of MSG on lipopolysaccharide (LPS)-induced neurotoxicity in rat brains. Wistar rats weighing between 180 g and 200 g were randomly allocated into four groups: control (received distilled water), MSG (received 1.5 g/kg/day), LPS (received 250 µg/kg/day), and LPS + MSG (received LPS, 250 µg/kg, and MSG, 1.5 g/kg). LPS was administered intraperitoneally for 7 days while MSG was administered orally for 14 days. Our results showed that MSG exacerbated LPS-induced impairment in locomotor and exploratory activities in rats. Similarly, MSG exacerbated LPS-induced oxidative stress as evidenced by increased levels of malondialdehyde (MDA) with a concomitant decrease in levels of superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione-s-transferase (GST) in the brain tissue. In addition, MSG potentiated LPS-induced neuroinflammation, as indicated by increased levels of pro-inflammatory cytokines such as interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) as well as myeloperoxidase (MPO) and nitric oxide (NO) in the brain. Moreover, MSG aggravated LPS-induced cholinergic dysfunction, as demonstrated by increased activity of acetylcholinesterase (AChE) in the brain. Further, we found a large number of degenerative neurons widespread in hippocampal CA1, CA3 regions, cerebellum, and cortex according to H&E staining. Taken together, our findings suggest that MSG aggravates LPS-induced neurobehavioral deficits, oxidative stress, neuroinflammation, cholinergic dysfunction, and neurodegeneration in rat brains.
Collapse
Affiliation(s)
- Folake Olubukola Asejeje
- Department of Chemical Sciences, Faculty of Natural Sciences, Ajayi Crowther University, Oyo, Nigeria.
| | - Michael Abayomi Abiola
- Department of Chemical Sciences, Faculty of Natural Sciences, Ajayi Crowther University, Oyo, Nigeria; Department of Cell Biology, Neurobiology, and Anatomy, Medical College of Wisconsin, Milwaukee, WI, USA
| | - Oluwatobi Adewumi Adeyemo
- Department of Chemical Sciences, Faculty of Natural Sciences, Ajayi Crowther University, Oyo, Nigeria
| | | | - Abayomi Mayowa Ajayi
- Department of Pharmacology and Therapeutics, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan, Nigeria
| |
Collapse
|
2
|
Tanaka S, Yoneoka D, Ishizuka A, Adachi M, Hayabuchi H, Nishimura T, Takemi Y, Uneyama H, Nakamura H, Lwin KS, Shibuya K, Nomura S. Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study. BMC Public Health 2023; 23:516. [PMID: 36935509 PMCID: PMC10024820 DOI: 10.1186/s12889-023-15322-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 02/25/2023] [Indexed: 03/21/2023] Open
Abstract
BACKGROUND Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve health. This study aimed to model salt intake reduction with 'umami' substances among Japanese adults. The umami substances considered in this study include glutamate or monosodium glutamates (MSG), calcium diglutamate (CDG), inosinate, and guanylate. METHODS A total of 21,805 participants aged 57.8 years on average from the National Health and Nutrition Survey was used in the analysis. First, we employed a multivariable linear regression approach with overall salt intake (g/day) as a dependent variable, adjusting for food items and other covariates to estimate the contribution of salt intake from each food item that was selected through an extensive literature review. Assuming the participants already consume low-sodium products, we considered three scenarios in which salt intake could be reduced with the additional umami substances up to 30%, 60% and 100%. We estimated the total amount of population-level salt reduction for each scenario by age and gender. Under the 100% scenario, the Japan's achievement rates against the national and global salt intake reduction goals were also calculated. RESULTS Without compromising the taste, the 100% or universal incorporation of umami substances into food items reduced the salt intake of Japanese adults by 12.8-22.3% at the population-level average, which is equivalent to 1.27-2.22 g of salt reduction. The universal incorporation of umami substances into food items changed daily mean salt intake of the total population from 9.95 g to 7.73 g: 10.83 g to 8.40 g for men and 9.21 g to 7.17 g for women, respectively. This study suggested that approximately 60% of Japanese adults could achieve the national dietary goal of 8 g/day, while only 7.6% would meet the global recommendation of 5.0 g/day. CONCLUSIONS Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation.
Collapse
Affiliation(s)
- Shiori Tanaka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Epidemiology and Prevention Group, Institute for Cancer Control, National Cancer Center, Tokyo, Japan
| | - Daisuke Yoneoka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Center for Surveillance, Immunization, and Epidemiologic Research, National Institute of Infectious Diseases, Tokyo, Japan
- Tokyo Foundation for Policy Research, Tokyo, Japan
| | - Aya Ishizuka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Megumi Adachi
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Hitomi Hayabuchi
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | | | - Yukari Takemi
- Faculty of Nutrition, Kagawa Nutrition University, Saitama, Japan
| | | | | | - Kaung Suu Lwin
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | | | - Shuhei Nomura
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan.
- Epidemiology and Prevention Group, Institute for Cancer Control, National Cancer Center, Tokyo, Japan.
- Tokyo Foundation for Policy Research, Tokyo, Japan.
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo, 160-8582, Japan.
| |
Collapse
|
3
|
Nakamura H, Kawashima T, Yamasaki L, Lwin KS, Eguchi A, Hayabuchi H, Tanoe Y, Tanaka S, Yoneoka D, Ghaznavi C, Uneyama H, Shibuya K, Nomura S. Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey. Food Sci Nutr 2023; 11:872-882. [PMID: 36789077 PMCID: PMC9922145 DOI: 10.1002/fsn3.3121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/30/2022] [Accepted: 10/20/2022] [Indexed: 11/15/2022] Open
Abstract
Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease. This study quantified the amount of salt intake that could potentially be reduced by using umami substances, including glutamate, inosinate, and guanylate, without compromising taste, for adults in the United Kingdom (UK). We used data comprised of 1834 adults aged 20 years and over from the National Diet and Nutrition Survey (NDNS RP) 2016/2017-2018/2019. Four hypothetical scenarios in which the market share of low-sodium foods accounts for 0%, 30%, 60%, or 90% of consumed products were considered in the analyses. Per capita daily salt intake corresponding to the NDNS RP food groups was calculated for each scenario, and the salt intake was aggregated by gender and age groups. Replacing salt with umami substances could help UK adults reduce daily salt intake by 9.09%-18.59% (9.21%-18.43% for women; 8.83%-19.43% for men), which is equivalent to 0.45-0.92 g/day of salt reduction (0.41-0.82 g/day for women; 0.50-1.10 g/day for men). The use of umami substances may serve as one method for the UK government to encourage salt intake reduction, particularly in the context of food product reformulation, as 80% of salt consumed in the country comes from processed foods. Empirical studies with sensory evaluation should be conducted to confirm consumer tolerance. The food industry should also be engaged in conversations regarding the addition of umami to food products in the United Kingdom.
Collapse
Affiliation(s)
| | - Takayuki Kawashima
- Department of Mathematical and Computing ScienceTokyo Institute of TechnologyTokyoJapan
| | - Lisa Yamasaki
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
- School of MedicineNagasaki UniversityNagasakiJapan
| | - Kaung Suu Lwin
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
| | - Akifumi Eguchi
- Centre for Preventive Medical SciencesChiba UniversityChibaJapan
| | - Hitomi Hayabuchi
- Graduate School of Health and Environmental SciencesFukuoka Women's UniversityFukuokaJapan
| | - Yuta Tanoe
- Institute for Business and FinanceWaseda UniversityTokyoJapan
| | - Shiori Tanaka
- Division of PreventionNational Cancer Center Institute for Cancer ControlTokyoJapan
| | - Daisuke Yoneoka
- Tokyo Foundation for Policy ResearchTokyoJapan
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
- Infectious Disease Surveillance Center at the National Institute of Infectious DiseasesTokyoJapan
| | - Cyrus Ghaznavi
- Department of Health Policy and Management, School of MedicineKeio UniversityTokyoJapan
- Medical Education ProgramWashington University School of Medicine in St. LouisSt. LouisMissouriUSA
| | | | | | - Shuhei Nomura
- Tokyo Foundation for Policy ResearchTokyoJapan
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
- Division of PreventionNational Cancer Center Institute for Cancer ControlTokyoJapan
- Department of Health Policy and Management, School of MedicineKeio UniversityTokyoJapan
| |
Collapse
|
4
|
Yamamoto T, Inui-Yamamoto C. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. NPJ Sci Food 2023; 7:3. [PMID: 36707516 PMCID: PMC9883458 DOI: 10.1038/s41538-023-00178-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 01/19/2023] [Indexed: 01/28/2023] Open
Abstract
The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and the other is to make food palatable (i.e., flavor-enhancing or seasoning effects). However, the mechanism behind how MSG makes food more palatable remains poorly understood, although many food scientists seem to believe that the umami taste itself plays an important role. Here, we propose an alternative notion regarding this topic based on previous and recent studies. When added to complex food compositions, MSG facilitates the binding of existing kokumi substances to kokumi receptors. In turn, these bound kokumi substances enhance the intensity of umami, sweet, salty, and fatty tastes, resulting in increased palatability accompanied by kokumi flavor, such as thickness, mouthfulness, and continuity. The requisite for sufficient palatability and kokumi flavor is a good balance of umami and kokumi substances. This framework gives a scientifically useful background for providing newly developed foods, including cultured meat and plant-based meat substitutes, with good taste characteristics.
Collapse
Affiliation(s)
- Takashi Yamamoto
- grid.448779.10000 0004 1774 521XHealth Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara, 635-0832 Japan
| | - Chizuko Inui-Yamamoto
- grid.136593.b0000 0004 0373 3971Department of Oral Anatomy and Developmental Biology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871 Japan
| |
Collapse
|
5
|
Nomura S, Tanaka S, Eguchi A, Kawashima T, Nakamura H, Lwin KS, Yamasaki L, Yoneoka D, Tanoe Y, Adachi M, Hayabuchi H, Koganemaru S, Nishimura T, Sigel B, Uneyama H, Shibuya K. Salt intake reduction using umami substance-incorporated food: a secondary analysis of NHANES 2017-2018 data. Public Health Nutr 2022; 26:1-8. [PMID: 36453137 DOI: 10.1017/s136898002200249x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
OBJECTIVE Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCD), such as CVD, chronic kidney disease and stomach cancer. Reducing the Na content of food is an important public health measure to control the NCD. This study quantifies the amount of salt reduced by using umami substances, i.e. glutamate, inosinate and guanylate, for adults in the USA. DESIGN The secondary data analysis was performed using data of the US nationally representative cross-sectional dietary survey, the National Health and Nutrition Examination Survey (NHANES) 2017-2018. Per capita daily salt intake corresponding to the NHANES food groups was calculated in the four hypothetical scenarios of 0 %, 30 %, 60 % and 90 % market share of low-Na foods in the country. The salt reduction rates by using umami substances were estimated based on the previous study results. SETTING The USA. PARTICIPANTS 4139 individuals aged 20 years and older in the USA. RESULTS Replacing salt with umami substances could help the US adults reduce salt intake by 7·31-13·53 % (7·50-13·61 % for women and 7·18-13·53 % for men), which is equivalent to 0·61-1·13 g/d (0·54-0·98 g/d for women and 0·69-1·30 g/d for men) without compromising the taste. Approximately, 21·21-26·04 % of the US adults could keep their salt intake below 5 g/d, the WHO's recommendation in the scenario where there is no low-Na product on the market. CONCLUSIONS This study provides essential information that the use of umami substances as a substitute for salt may help reduce the US adults' salt intake.
Collapse
Affiliation(s)
- Shuhei Nomura
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo160-8582, Japan
- Tokyo Foundation for Policy Research, Tokyo, Japan
- Division of Prevention, National Cancer Center Institute for Cancer Control, Tokyo, Japan
| | - Shiori Tanaka
- Division of Prevention, National Cancer Center Institute for Cancer Control, Tokyo, Japan
| | - Akifumi Eguchi
- Centre for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Takayuki Kawashima
- Department of Mathematical and Computing Science, Tokyo Institute of Technology, Tokyo, Japan
| | | | - Kaung Suu Lwin
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Lisa Yamasaki
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- School of Medicine, Nagasaki University, Nagasaki, Japan
| | - Daisuke Yoneoka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Tokyo Foundation for Policy Research, Tokyo, Japan
- Infectious Disease Surveillance Center at the National Institute of Infectious Diseases, Tokyo, Japan
| | - Yuta Tanoe
- Institute for Business and Finance, Waseda University, Tokyo, Japan
| | - Megumi Adachi
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Hitomi Hayabuchi
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Shosei Koganemaru
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | | | - Byron Sigel
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Division of Cancer Statistics Integration, Center for Cancer Control and Information Services, National Cancer Center, Tokyo, Japan
| | | | | |
Collapse
|
6
|
Post-traumatic stress disorder may set the neurobiological stage for eating disorders: A focus on glutamatergic dysfunction. Appetite 2021; 167:105599. [PMID: 34271078 DOI: 10.1016/j.appet.2021.105599] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 06/23/2021] [Accepted: 07/12/2021] [Indexed: 12/30/2022]
Abstract
Post-traumatic stress disorder (PTSD) is a trauma and stress-related disorder which has been shown to be highly comorbid with, and commonly a precedent of, the eating disorders anorexia nervosa, bulimia nervosa, and binge eating disorder. The objective of this review is to discuss a potential overlapping neurobiological mechanism for this comorbidity. Alterations in glutamatergic neurotransmission have been observed in all four of the aforementioned disorders. Excessive excitation via glutamate contributes to excitotoxicity, and over-activation of the hypothalamic-pituitary-adrenal axis, both of which have implications for the deterioration of various brain structures. Prominent structures impacted include the hippocampus, hypothalamus, and prefrontal cortex, all of which are integral to the regulation of stress and eating. The current review suggests that altered glutamate function by trauma or extreme stress may facilitate PTSD and subsequent eating disorder onset, and that glutamatergic modulation may be a key treatment for individuals suffering from these conditions. This overlapping mechanism may help inform future research on individuals with comorbid PTSD and eating disorders, and it could also help inform ways to potentially prevent the onset of these conditions.
Collapse
|
7
|
Pairing of white wine made with shade-grown grapes and Japanese cuisine. NPJ Sci Food 2021; 5:5. [PMID: 33649329 PMCID: PMC7921643 DOI: 10.1038/s41538-021-00089-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 01/20/2021] [Indexed: 11/17/2022] Open
Abstract
This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl esters which are also known to contribute to the flavor of Japanese sake. When the pairing of sashimi with wine was evaluated by individuals who regularly drink Japanese sake during meals, shade wine was more highly rated than wine made from normally-grown grapes.
Collapse
|
8
|
Effects of gastrointestinal delivery of non-caloric tastants on energy intake: a systematic review and meta-analysis. Eur J Nutr 2021; 60:2923-2947. [PMID: 33559026 PMCID: PMC8354866 DOI: 10.1007/s00394-021-02485-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 01/08/2021] [Indexed: 12/17/2022]
Abstract
Purpose Taste receptors are expressed throughout the gastrointestinal tract. The activation of post-oral taste receptors using tastants could provide a non-invasive treatment option in combating the obesity epidemic. The aim of this review was to examine the effect of post-oral delivery of non-caloric tastants on eating behavior reflected by primary outcome energy intake and secondary outcomes GI symptoms and perceptions and potential underlying mechanisms. This review was conducted according to the PRISMA guidelines for systematic reviews. Methods A systematic literature search of the Cochrane, PubMed, Embase, and Medline databases was performed. This systematic review and meta-analysis was registered in the PROSPERO database on 26 February 2020 (ID: CRD42020171182). Two researchers independently screened 11,912 articles and extracted information from 19 articles. If at least two studies investigated the effect of the same taste compound on primary outcome energy intake, a meta-analysis was performed to determine pooled effect sizes. Results Nineteen papers including healthy volunteers were included. In the 19 papers analyzed, effects of various tastants were investigated in healthy volunteers. Most extensively investigated were bitter tastants. The meta-analysis of effects of bitter tastants showed a significant reduction in energy intake of 54.62 kcal (95% CI − 78.54 to − 30.69, p = 0.0014). Conclusions Bitter stimuli are most potent to influence eating behavior. Energy intake decreased after post-oral delivery of bitter tastants. This highlights the potential of a preventive role of bitter tastants in battling the obesity epidemic. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02485-4.
Collapse
|
9
|
Hartley L, Russell CG, Liem DG. Addition of a visual cue to rice increases perceived flavour intensity but not liking. Food Res Int 2021; 139:109922. [PMID: 33509489 DOI: 10.1016/j.foodres.2020.109922] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/09/2020] [Accepted: 11/23/2020] [Indexed: 11/30/2022]
Abstract
Rice is a common staple for about 50% of the world population. Sodium based ingredients such as table salt (NaCl) and mono-sodium glutamate (MSG) are often added to rice to increase flavour intensity and subsequent liking. Due to negative health consequences of excessive NaCl consumption and negative consumer perception of MSG, alternative strategies to increase perceived flavour intensity of rice are needed. As such, the present research aimed to investigate the effect of a visual product cue on perceived flavour intensity and liking of rice. In a within-subject, randomised design, 151 participants tasted six different rice samples (i.e., with and without a visual cue, at 0%, 0.05% and 0.1% MSG concentrations). Next, they rated perceived flavour intensity (rank-order and general labelled magnitude scale measures), liking (9-point hedonic scale) and preference (rank-order), over two sessions separated by one week. Across all MSG concentrations, the presence of the visual cue significantly increased reported perceived flavour intensity. No effect of the visual cue on liking nor preference were found. In conclusion, a visual product cue increased perceived flavour intensity of rice, but not liking or preference.
Collapse
Affiliation(s)
- Lily Hartley
- Deakin University, School of Exercise and Nutrition Sciences, CASS Food Research Centre, Burwood Campus 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Catherine G Russell
- Deakin University, School of Exercise and Nutrition Sciences, CASS Food Research Centre, Burwood Campus 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Djin Gie Liem
- Deakin University, School of Exercise and Nutrition Sciences, CASS Food Research Centre, Burwood Campus 221 Burwood Highway, Burwood, Victoria 3125, Australia.
| |
Collapse
|
10
|
Abstract
We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat. First, the importance of understanding the dynamic term ‘sustainability’ is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to change the current behaviour, aspects which are often forgotten in the discussion about sustainability. In the light of taste, and in particular the liking hereof, we argue that ‘umamification’ should be part of the consideration in a sustainable food system, which could come from alternative protein sources, such as marine animals or using meat in small amounts as a seasoning rather than not eating meat at all. The sustainable taste should not be tasteless but should be even tastier in the future in order to create a sustainable food system.
Collapse
|
11
|
Grahl S, Strack M, Mensching A, Mörlein D. Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103933] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
12
|
|
13
|
Highly sensitive amperometric detection of glutamate by glutamic oxidase immobilized Pt nanoparticle decorated multiwalled carbon nanotubes(MWCNTs)/polypyrrole composite. Biosens Bioelectron 2019; 130:307-314. [PMID: 30780080 DOI: 10.1016/j.bios.2019.02.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 01/20/2019] [Accepted: 02/03/2019] [Indexed: 01/05/2023]
Abstract
A highly sensitive and selective glutamate biosensor using glutamate Oxidase (GlUtOx) immobilized platinum nanoparticle (PtNP) decorated multiwall carbon nanotube (MWCNTs)/polypyrrole (PPy) composite on glassy carbon electrodes (GC) is demonstrated. PtNP decorated MWCNTs (Pt-MWCNTs), PPy and Pt-MWCNTs/PPy composite were characterized by Field Emission Scanning Electron Microscope (FESEM), X-ray diffraction (XRD) and Raman analysis to confirm the formation of the nanocomposite. The glutamate Oxidase (GlUtOx) was immobilized on a GC/Pt-MWCNTs/PPy and characterized by the cyclic voltammetry (CV) and impedance spectroscopy (EIS) analysis. The fabricated L-glutamate biosensor exhibited high sensitivity (723.08 µA cm-2 mM-1) with less response time (3 s) with a detection limit of 0.88 µM. The dynamic range from 10 to 100 µM with a correlation coefficient (R2) of 0.985 was observed for the L-glutamate biosensor. The analytical recovery of added L-glutamate acid (50 and 100 μM) in human serum soup were 96.1% and 97.5% respectively. The enzyme immobilized GC/Pt-MWCNTs/PPy/GlUtOx bioelectrode lost 12.6% and 23.8% of its initial activity after 30 days when stored at - 20 °C and 4 °C respectively.
Collapse
|
14
|
Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification. Nutrients 2019; 11:nu11010182. [PMID: 30654496 PMCID: PMC6356469 DOI: 10.3390/nu11010182] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 01/07/2019] [Accepted: 01/10/2019] [Indexed: 01/29/2023] Open
Abstract
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
Collapse
|
15
|
Fushiki T, Nakano K. Evaluating the palatability of fermented foods. Biosci Biotechnol Biochem 2018; 83:1417-1421. [PMID: 30556464 DOI: 10.1080/09168451.2018.1554425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation of the quantitative contribution of each subdomain. The studies suggest the novel instrument is useful for comprehensive evaluation of palatability of multifarious fermented foods.
Collapse
Affiliation(s)
- Tohru Fushiki
- a Department of Food and Human Nutrition, Faculty of Agriculture , Ryukoku University , Otsu , Japan
| | - Kumiko Nakano
- b Department of Life Environment , Koshien Junior College , Nishinomiya , Japan
| |
Collapse
|
16
|
Dietary composition modulates impact of food-added monosodium glutamate on behaviour, metabolic status and cerebral cortical morphology in mice. Biomed Pharmacother 2018; 109:417-428. [PMID: 30399577 DOI: 10.1016/j.biopha.2018.10.172] [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: 07/17/2018] [Revised: 10/20/2018] [Accepted: 10/30/2018] [Indexed: 02/07/2023] Open
Abstract
Effects of food-added monosodium glutamate (MSG) on neurobehaviour, serum biochemical parameters, malondialdehyde (MDA) levels, and changes in cerebral cortex, liver and kidney morphology were assessed in mice fed standard diet (SD) or high-fat diet (HFD). Animals were assigned to 8 groups [SD control, HFD control, and six groups fed MSG plus SD or HFD at 0.1, 0.2 and 0.4 g/kg of feed]. Animals were fed for 8 weeks, behavioural tests were conducted, and blood was taken for estimation of biochemical parameters and MDA level. Whole brain was homogenised for neurochemical assays, while the cerebrum, liver and kidneys were processed for histology. In groups fed MSG/SD, there was a decrease in weight gain, increase in food-intake, an increase in locomotion, a decrease in rearing/grooming, and a decrease in anxiety-response. Also observed were derangements in biochemical parameters, increased MDA, and alteration of renal morphology. Compared to HFD, MSG/HFD groups had reduction in weight gain, food-intake, grooming and anxiety-response, an increase in locomotion, and improved memory. Protection against biochemical derangements and HFD-induced organ injuries were also observed. In conclusion, the findings suggest that possible interactions that may occur between dietary constituents and MSG are determinants of the effects of food-added MSG in mice.
Collapse
|
17
|
Perna S, Rondanelli M, Spadaccini D, Lenzi A, Donini LM, Poggiogalle E. Are the therapeutic strategies in anorexia of ageing effective on nutritional status? A systematic review with meta-analysis. J Hum Nutr Diet 2018; 32:128-138. [PMID: 30159922 DOI: 10.1111/jhn.12594] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
BACKGROUND Anorexia of ageing (AA) may be considered as a risk factor for frailty and has an important impact on quality of life, morbidity and mortality. METHODS A systematic review and a meta-analysis were performed to summarise the results from several trials on the effectiveness of treatments in AA, as associated with depression, sensory impairment of taste and smell, decreased appetite or early satiety, and disability. Eligible studies were required to report baseline and follow-up values, the mean change (∆-change) from baseline, and/or the mean difference among intervention groups versus control group, concerning food intake (kcal/daily) and/or nutritional outcomes, such as body weight, body mass index, albumin and Mini Nutritional Assessment. RESULTS The systematic review included 20 papers based on different therapeutic approaches concerning food intake and/or nutritional outcomes. The results of the meta-analysis indicate that the interventions for AA have an important impact on body weight [+1.59 kg; 95% confidence interval (CI) = 1.48-+1.71 kg; P < 0.001) and on energy intake (+56.09 kcal; 95% CI = -54.05 to +166.25 kcal; P = 0.32). Regarding secondary outcomes, it was not possible to meta-analyse the limited amount of data availab le. CONCLUSIONS The different variants of AA need to be defined because diverse therapeutic approaches are available. A more precise definition of the functional impairments associated with AA may allow a more correct decision about the most appropriate therapy to be prescribed. Moreover, this may allow for a more effective performance of the different therapeutic approaches once they are better targeted to the different scenarios of AA.
Collapse
Affiliation(s)
- S Perna
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, Pavia, Italy
| | - M Rondanelli
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, Pavia, Italy.,IRCCS Mondino Foundation, Pavia, Department of Public Health, Experimental and Forensic Medicine, Unit of Human and Clinical Nutrition, University of Pavia, Italy
| | - D Spadaccini
- Department of Public Health, Experimental and Forensic Medicine, Section of Human Nutrition, Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona, University of Pavia, Pavia, Italy
| | - A Lenzi
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, Rome, Italy
| | - L M Donini
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, Rome, Italy
| | - E Poggiogalle
- Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science and Endocrinology, Sapienza University of Rome, Rome, Italy
| |
Collapse
|
18
|
Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
|
19
|
The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World. Nutrients 2018; 10:nu10020173. [PMID: 29401650 PMCID: PMC5852749 DOI: 10.3390/nu10020173] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/29/2018] [Accepted: 01/31/2018] [Indexed: 11/17/2022] Open
Abstract
As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of “empty calories” or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets. The increasing recognition that each individual has specific needs depending on age, metabolic condition, and genetic profile adds complexity to general nutritional considerations. If we were to promote the consumption of low-energy and low salt but nutritious diets, taste becomes a relevant food quality. The Japanese traditional diet (Washoku), which is characterized by high consumption of fish and soybean products and low consumption of animal fat and meat, relies on the effective use of umami taste to enhance palatability. There may be a link between Washoku and the longevity of the people in Japan. Thus Washoku and umami may be valuable tools to support healthy eating.
Collapse
|
20
|
Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men. Appetite 2018; 120:92-99. [DOI: 10.1016/j.appet.2017.08.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 06/07/2017] [Accepted: 08/19/2017] [Indexed: 12/16/2022]
|
21
|
Nakamura R, Nakano K, Tamura H, Mizunuma M, Fushiki T, Hirata D. Evaluation of the comprehensive palatability of Japanese sake paired with dishes by multiple regression analysis based on subdomains. Biosci Biotechnol Biochem 2017. [PMID: 28635370 DOI: 10.1080/09168451.2017.1336924] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Many factors contribute to palatability. In order to evaluate the palatability of Japanese alcohol sake paired with certain dishes by integrating multiple factors, here we applied an evaluation method previously reported for palatability of cheese by multiple regression analysis based on 3 subdomain factors (rewarding, cultural, and informational). We asked 94 Japanese participants/subjects to evaluate the palatability of sake (1st evaluation/E1 for the first cup, 2nd/E2 and 3rd/E3 for the palatability with aftertaste/afterglow of certain dishes) and to respond to a questionnaire related to 3 subdomains. In E1, 3 factors were extracted by a factor analysis, and the subsequent multiple regression analyses indicated that the palatability of sake was interpreted by mainly the rewarding. Further, the results of attribution-dissections in E1 indicated that 2 factors (rewarding and informational) contributed to the palatability. Finally, our results indicated that the palatability of sake was influenced by the dish eaten just before drinking.
Collapse
Affiliation(s)
- Ryo Nakamura
- a Research and Development Department , Asahi Sake Brewing Co. Ltd. , Nagaoka , Japan.,b Department of Molecular Biotechnology , Hiroshima Research Center for Healthy Aging (HiHA), Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima , Japan.,c Faculty of Agriculture , Ryukoku University , Otsu , Japan
| | - Kumiko Nakano
- c Faculty of Agriculture , Ryukoku University , Otsu , Japan.,d Department of Life Environment , Koshien Junior College , Nishinomiya , Japan
| | - Hiroyasu Tamura
- a Research and Development Department , Asahi Sake Brewing Co. Ltd. , Nagaoka , Japan
| | - Masaki Mizunuma
- b Department of Molecular Biotechnology , Hiroshima Research Center for Healthy Aging (HiHA), Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima , Japan
| | - Tohru Fushiki
- c Faculty of Agriculture , Ryukoku University , Otsu , Japan
| | - Dai Hirata
- a Research and Development Department , Asahi Sake Brewing Co. Ltd. , Nagaoka , Japan.,b Department of Molecular Biotechnology , Hiroshima Research Center for Healthy Aging (HiHA), Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima , Japan
| |
Collapse
|
22
|
Monosodium glutamate-associated alterations in open field, anxiety-related and conditioned place preference behaviours in mice. NAUNYN-SCHMIEDEBERG'S ARCHIVES OF PHARMACOLOGY 2017; 390:677-689. [DOI: 10.1007/s00210-017-1371-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Accepted: 03/23/2017] [Indexed: 10/19/2022]
|
23
|
|
24
|
Setsu R, Hirano Y, Tokunaga M, Takahashi T, Numata N, Matsumoto K, Masuda Y, Matsuzawa D, Iyo M, Shimizu E, Nakazato M. Increased Subjective Distaste and Altered Insula Activity to Umami Tastant in Patients with Bulimia Nervosa. Front Psychiatry 2017; 8:172. [PMID: 28993739 PMCID: PMC5622337 DOI: 10.3389/fpsyt.2017.00172] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/31/2017] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to examine differences in brain neural activation in response to monosodium glutamate (MSG), the representative component of umami, between patients with bulimia nervosa (BN) and healthy women (HW) controls. We analyzed brain activity after ingestion of an MSG solution using functional magnetic resonance imaging (fMRI) in a group of women with BN (n = 18) and a group of HW participants (n = 18). Both groups also provided a subjective assessment of the MSG solution via a numerical rating scale. The BN group subjectively rated the MSG solution lower in pleasantness and liking than the control group, although no difference in subjective intensity was noted. The fMRI results demonstrated greater activation of the right insula in the BN group versus the control group. Compared with the HW controls, the BN patients demonstrated both altered taste perception-related brain activity and more negative hedonic scores in response to MSG stimuli. Different hedonic evaluation, expressed as the relative low pleasing taste of umami tastant and associated with altered insula function, may explain disturbed eating behaviors, including the imbalance in food choices, in BN patients.
Collapse
Affiliation(s)
- Rikukage Setsu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Yoshiyuki Hirano
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Miki Tokunaga
- School of Nutrition and Dietetics, Kanagawa University of Human Services, Yokosuka, Japan
| | - Toru Takahashi
- Department of Nutrition and Health Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Noriko Numata
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Koji Matsumoto
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Yoshitada Masuda
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Daisuke Matsuzawa
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Masaomi Iyo
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Eiji Shimizu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Michiko Nakazato
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
| |
Collapse
|
25
|
|
26
|
Abstract
Our understanding of the molecular basis of umami taste and its appetitive qualities has been greatly aided by studies in laboratory rodents. This review describes methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents. Two techniques, forced exposure to MSG and 2-bottle choice tests with ascending concentrations, were used to evaluate the responses to the taste of umami itself, and 2 other methods used oral or postoral MSG to modify the responses to other flavors. Intake and preference for MSG are enhanced in mice by experience with MSG and with other nutrients with positive postoral effects. In addition, flavor preferences are enhanced in mice and rats by gastric or intestinal MSG infusions via an associative learning process. Even mice with an impaired or absent ability to taste MSG can learn to prefer a flavor added to an MSG solution, supporting the notion that glutamate acts postorally. The more complex flavor of dashi seasoning, which includes umami substances (inosinate, glutamate), is attractive to rodents, but dashi does not condition flavor preferences. Details of the postoral glutamate detection process and the nature of the signal involved in learned preferences are still uncertain but probably involve gastric or intestinal sensors or both and vagal transmission. Some findings suggest that postoral glutamate effects may enhance food preferences in humans, but this requires further study.
Collapse
Affiliation(s)
- Karen Ackroff
- Brooklyn College of the City University of New York, Brooklyn, NY
| | | |
Collapse
|
27
|
Lin X, Wang Q, Zhu S, Xu J, Xia Q, Fu Y. A highly sensitive glutamic acid biosensor based on the determination of NADH enzymically generated by l-glutamic dehydrogenase. RSC Adv 2016. [DOI: 10.1039/c6ra07235f] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this article, a sensitive and stereo-selective biosensor for l-glutamic acid (l-Glu) based on the electrochemiluminescence (ECL) of Ru(bpy)32+ has been designed by applying l-glutamic dehydrogenase (GLDH) for enzymatic generation of NADH in situ.
Collapse
Affiliation(s)
- Xia Lin
- Key Laboratory of Luminescence and Real-Time Analysis (Southwest University)
- Ministry of Education
- College of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
| | - Qinghong Wang
- Key Laboratory of Luminescence and Real-Time Analysis (Southwest University)
- Ministry of Education
- College of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
| | - Shu Zhu
- Key Laboratory of Luminescence and Real-Time Analysis (Southwest University)
- Ministry of Education
- College of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
| | - Juanjuan Xu
- Key Laboratory of Luminescence and Real-Time Analysis (Southwest University)
- Ministry of Education
- College of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
| | - Qiao Xia
- Key Laboratory of Luminescence and Real-Time Analysis (Southwest University)
- Ministry of Education
- College of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
| | - Yingzi Fu
- Key Laboratory of Luminescence and Real-Time Analysis (Southwest University)
- Ministry of Education
- College of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
| |
Collapse
|
28
|
Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women. Br J Nutr 2015; 115:176-84. [PMID: 26455957 DOI: 10.1017/s0007114515004031] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The umami seasoning, monosodium L-glutamate (MSG), has been shown to increase satiety in normal body weight adults, although the results have not been consistent. The satiety effect of MSG in overweight and obese adults has not been examined yet. The objective of the present study was to investigate the effect of MSG in a vegetable soup on subsequent energy intakes as well as food selection in overweight and obese adult women without eating disorders. A total of sixty-eight overweight and obese women (BMI range: 25·0-39·9 kg/m²), otherwise healthy, were recruited to our study. A fixed portion (200 ml) of control vegetable soup or the same soup with added MSG (0·5 g/100 ml) was provided 10 min before an ad libitum lunch and an ad libitum snack in the mid-afternoon. The control soup had equivalent amount of Na to the soup with added MSG. Energy intakes at the ad libitum lunch and ad libitum snack time after the soup preload were assessed using a randomised, double-blind, two-way cross-over design. The soup with MSG in comparison with the control soup resulted in significantly lower consumption of energy at lunch. The addition of MSG in the soup also reduced energy intake from high-fat savoury foods. The soup with MSG showed lower but no significant difference in energy intake at mid-afternoon. The addition of umami seasoning MSG in a vegetable soup may decrease subsequent energy intake in overweight and obese women who do not have eating disorders.
Collapse
|
29
|
Amperometric l-glutamate biosensor based on bacterial cell-surface displayed glutamate dehydrogenase. Anal Chim Acta 2015; 884:83-9. [DOI: 10.1016/j.aca.2015.05.012] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/04/2015] [Accepted: 05/07/2015] [Indexed: 01/20/2023]
|
30
|
Dermiki M, Prescott J, Sargent LJ, Willway J, Gosney MA, Methven L. Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite 2015; 90:108-13. [DOI: 10.1016/j.appet.2015.03.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 02/16/2015] [Accepted: 03/01/2015] [Indexed: 11/25/2022]
|
31
|
Abstract
The anorexia of aging is common, leading to adverse health consequences. As populations age, the impacts from anorexia in the older population are set to increase. Only greater awareness will allow for prevention or early intervention. This article discusses the physiologic anorexia of aging, highlights contributing factors, and proposes management strategies, including screening, especially in primary care. Many neuroendocrine factors have been implicated in the pathophysiology; it is clear that further human research is necessary if there is to be a pharmacologic breakthrough. There are currently no approved pharmacologic treatment strategies to prevent or treat the anorexia of aging.
Collapse
Affiliation(s)
- Renuka Visvanathan
- Aged & Extended Care Services, Level 8B, The Queen Elizabeth Hospital, Woodville Road, Woodville South, Adelaide, SA 5011, Australia.
| |
Collapse
|
32
|
Steinbach S, Fasunla AJ, Lahme CME, Schäfers SP, Hundt W, Wolf P, Mandic R, Werner JA, Eivazi B. Smell and taste in patients with vascular malformation of the extracranial head and neck region. Am J Rhinol Allergy 2015; 28:45-51. [PMID: 24717881 DOI: 10.2500/ajra.2014.28.3993] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
BACKGROUND Olfactory and gustatory functions have not been investigated in patients with vascular malformation of the extracranial head and neck region with validated smell and taste tests. Although olfactory and gustatory deficiencies are often not outwardly apparent, they substantially affect daily life. METHODS Smell and taste tests using sniffin sticks and taste strips were administered in 40 patients. RESULTS For all age groups and both sexes, odor threshold (THR) values were, on average, lower in patients than in healthy individuals; whereas, values of odor identification and discrimination were not significantly lower. Regarding odor THR, 33 (82.5%) patients were hyposmic. Taste values (sweet, sour, salty, bitter, and total taste) were, on average, lower in patients than in healthy individuals; 21 (52.5%) patients were hypogeusic. Disease duration did not correlate with smell and taste test values. Patients with and without tongue involvement had decreased odor threshold and taste values. No significant differences were identified when taste values on the left and right sides of the tongue were compared in patients without tongue involvement and with unilateral and bilateral tongue involvement. Patients with venous malformations had lower smell test values, and patients with lymphatic malformations had lower taste test values than patients with other malformations. CONCLUSION Patients exhibit significantly reduced olfactory and gustatory function even when the nose and/or tongue are not malformed. Patients should be tested with validated smell and taste tests to adequately inform and advise them about overcoming smell and taste deficits.
Collapse
Affiliation(s)
- Silke Steinbach
- Department of Otorhinolaryngology, Philipps University, Marburg, Germany
| | | | | | | | | | | | | | | | | |
Collapse
|
33
|
Masic U, Yeomans MR. Umami flavor enhances appetite but also increases satiety. Am J Clin Nutr 2014; 100:532-8. [PMID: 24944058 DOI: 10.3945/ajcn.113.080929] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
BACKGROUND Monosodium glutamate (MSG) has been shown to increase satiety when combined with protein. Inosine 5'-monophosphate acts synergistically with MSG when tasted, is present in high-protein sources, and may potentially further enhance satiety. OBJECTIVE We assessed effects of a combination of monosodium glutamate and inosine 5'-monophosphate (MSG/IMP) provided either alone or in a high-energy, high-carbohydrate and -protein soup on appetite during ingestion and postingestive satiety. DESIGN Fixed portions (450 g) of a low-energy control and high-energy, high-carbohydrate and -protein soup preload with added monosodium glutamate and inosine 5'-monophosphate (MSG/IMP+) or without added monosodium glutamate and inosine 5'-monophosphate (MSG/IMP-) were consumed on 4 nonconsecutive days, and changes in appetite during soup intake and at a subsequent ad libitum lunch were assessed in 26 low-restraint volunteers by using a within-participant design. RESULTS MSG/IMP+ conditions significantly reduced subsequent intake more than the MSG/IMP- condition did irrespective of energy. The high-carbohydrate and -protein condition also reduced intake independently of MSG/IMP. Energy compensation was greater in the MSG/IMP+ carbohydrate and protein conditions than MSG/IMP- condition. The addition of the MSG/IMP+ also increased the soup pleasantness and caused an immediate increase in appetite when the soup was first tasted. CONCLUSION The addition of MSG/IMP to a low-energy preload had a biphasic effect on appetite by stimulating appetite during ingestion and enhancing postingestive satiety.
Collapse
Affiliation(s)
- Una Masic
- From the School of Psychology, University of Sussex, Brighton, United Kingdom
| | - Martin R Yeomans
- From the School of Psychology, University of Sussex, Brighton, United Kingdom
| |
Collapse
|
34
|
Ackroff K, Sclafani A. Flavor Preferences Conditioned by Oral Monosodium Glutamate in Mice. Chem Senses 2013; 38:745-58. [DOI: 10.1093/chemse/bjt049] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
35
|
Ackroff K, Sclafani A. Flavor preferences conditioned by intragastric monosodium glutamate in mice. Chem Senses 2013; 38:759-67. [PMID: 24122318 DOI: 10.1093/chemse/bjt042] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The consumption of monosodium glutamate (MSG) solutions has been shown to reinforce preferences for MSG and for MSG-paired flavors in mice. These effects appear to have a strong postoral component, such that MSG detected in the gut is associated with concurrently consumed flavors. Two experiments investigated postoral MSG reward by infusing 400mM MSG intragastrically (IG) to C57BL/6 mice as they consumed a conditioned stimulus (CS+) flavor. An alternate CS- flavor was paired with IG water. In Experiment 1, the grape and cherry CS flavors were unsweetened, and intakes and preferences for the CS+ flavor were modest. Experiment 2 attempted to generate stronger preferences by adding 0.05% saccharin to the CS flavors. Sweet taste did enhance intakes during training and testing but did not significantly increase percent CS+ intake or persistence of the preference. However, only conditioning with the sweet CS+ resulted in the mice expressing a preference for oral MSG in an initial choice test with water. These findings extend recent studies demonstrating postoral MSG conditioning in rats.
Collapse
Affiliation(s)
- Karen Ackroff
- Department of Psychology, Brooklyn College of CUNY, 2900 Bedford Avenue, Brooklyn, NY 11210, USA.
| | | |
Collapse
|
36
|
Steinbach S, Reindl W, Dempfle A, Schuster A, Wolf P, Hundt W, Huber W. Smell and taste in inflammatory bowel disease. PLoS One 2013; 8:e73454. [PMID: 24086282 PMCID: PMC3783456 DOI: 10.1371/journal.pone.0073454] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Accepted: 07/21/2013] [Indexed: 01/07/2023] Open
Abstract
Objective To investigate the olfactory/gustatory functions of patients with inflammatory bowel disease (IBD) by smell/taste tests, and to determine if disease activity or medication might influence the olfactory/gustatory functions of patients. Patients and Methods In total, 59 IBD patients (37 Crohn's disease (CD) and 22 ulcerative colitis (UC) patients) were studied using “Sniffin' sticks” and “taste strips” for olfactory and gustatory tests, respectively, and compared to healthy controls and published normative data. Results Among IBD (CD and UC) patients, the values for odor threshold, but not for odor identification or discrimination, were significantly lower than that of the normative data. Further, these patients showed lower values than the normative taste values and the control group for all tastes, except sour; 57.6% of the IBD patients were hyposmic, while 30.5% were hypogeusic. Subjective self-assessments showed that the patients were not aware of their reduced olfactory/gustatory functions. There were no relevant differences in taste and smell abilities between the CD and UC patients. Disease activity and treatment did not influence the olfactory/gustatory functions. Conclusion IBD (CD and UC) patients exhibited significant reductions in the olfactory and gustatory functions. Therefore, patients should be tested by smell/taste tests, in order to be adequately informed of their olfactory/gustatory functions and provided an understanding of how to overcome their limitations, and thus improve their quality of life.
Collapse
Affiliation(s)
- Silke Steinbach
- Department of Otorhinolaryngology, Philipps-University, Marburg, Germany
- * E-mail:
| | - Wolfgang Reindl
- Medizinische Klinik (Department of Gastroenterology), Klinikum rechts der Isar, Technische Universitaet Muenchen, Munich, Germany
| | - Astrid Dempfle
- Institut für medizinische Biometrie und Epidemiologie (Institute of Medical Biometry and Epidemiology), Philipps-University, Marburg, Germany
| | - Anna Schuster
- Medizinische Klinik (Department of Gastroenterology), Klinikum rechts der Isar, Technische Universitaet Muenchen, Munich, Germany
| | - Petra Wolf
- Institut für medizinische Statistik und Epidemiologie (Department of Medical Statistics and Epidemiology), Klinikum rechts der Isar, Technische Universitaet Muenchen, Munich, Germany
| | - Walter Hundt
- Department of Radiology, Philipps-University, Marburg, Germany
| | - Wolfgang Huber
- Medizinische Klinik (Department of Gastroenterology), Klinikum rechts der Isar, Technische Universitaet Muenchen, Munich, Germany
| |
Collapse
|
37
|
Nakano K, Kyutoku Y, Sawa M, Matsumura S, Dan I, Fushiki T. Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains. Food Sci Nutr 2013; 1:369-76. [PMID: 24804043 PMCID: PMC3967770 DOI: 10.1002/fsn3.48] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2013] [Revised: 05/31/2013] [Accepted: 06/05/2013] [Indexed: 12/21/2022] Open
Abstract
The present study explored the possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability via its subdomains (rewarding, cultural, and informational) while keeping physiological factors constant. Seventy-five Japanese participants were asked to taste cheese samples and to respond to a questionnaire that was developed to dissect the distinct subdomains of palatability. The subsequent factor analyses revealed that three major factors may serve as distinct subdomains of palatability: rewarding, cultural, and informational, although the informational factor was not sufficiently robust. Multivariate regression analysis on cheese samples with exactly the same ingredients but sold in different packages led to different comprehensive palatability ratings due to the contribution of the cultural, but not the rewarding, factor. These results suggest that palatability is not merely determined by the physical and chemical properties that are intrinsic to a food product itself, but also depends on psychological properties that can arise through interaction between humans and the food product. The current study presents the first experimental demonstration that palatability could be dissociated to its subdomains.
Collapse
Affiliation(s)
- Kumiko Nakano
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityOiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Yasushi Kyutoku
- Functional Brain Science Laboratory, Jichi Medical University3311-1, Yakushiji, Shimotsuke, Tochigi, 329-0498, Japan
- Research and Development Initiatives, Chuo University1-13-27 Kasuga, Bunkyo-ku, Tokyo, 112-8551, Japan
| | - Minako Sawa
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityOiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Shigenobu Matsumura
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityOiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Ippeita Dan
- Functional Brain Science Laboratory, Jichi Medical University3311-1, Yakushiji, Shimotsuke, Tochigi, 329-0498, Japan
- Research and Development Initiatives, Chuo University1-13-27 Kasuga, Bunkyo-ku, Tokyo, 112-8551, Japan
| | - Tohru Fushiki
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityOiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto, 606-8502, Japan
| |
Collapse
|
38
|
Masic U, Yeomans MR. Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite? Physiol Behav 2013; 116-117:23-9. [DOI: 10.1016/j.physbeh.2013.03.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Revised: 01/23/2013] [Accepted: 03/14/2013] [Indexed: 10/27/2022]
|
39
|
Steinbach S, Fasunla AJ, Schäfers SP, Lahme CM, Geisthoff UW, Hundt W, Wolf P, Mandic R, Werner JA, Eivazi B. Does Hereditary Hemorrhagic Telangiectasia Affect Olfactory or Gustatory Function? Am J Rhinol Allergy 2012; 26:463-8. [DOI: 10.2500/ajra.2012.26.3824] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Background The olfactory and gustatory functions of hereditary hemorrhagic telangiectasia (HHT) patients have not been documented by validated tests. Disorders of the nasal/oral cavity may interfere with the olfactory and gustatory functions. Fifty-four HHT patients were investigated by smell/taste tests. Methods HHT patients provided subjective ratings in areas such as ability to perceive smell/taste. “Sniffin’ Sticks” were used for smell tests, and taste strips were used for taste tests. Results HHT patients rated their subjective olfactory and gustatory function on a visual analog scale from 0 (none) to 100 (high) as 65.3 ± 27.7 and 68.1 ± 25.1, respectively. Comparison of smell test results of HHT patients with normative data of sex- and age-matched controls from Hummel et al. revealed that HHT patients had lower threshold values, whereas there was no difference in identification and discrimination values. HHT patients were hyposmic. In the case of taste qualities, all values (sweet, sour, salty, and bitter) in HHT patients were lower than those in normative data of Mueller et al. However, HHT patients were not hypogeusic. The duration of disease, extranasal manifestation, and treatments did not significantly correlate with smell/taste test values. Conclusion Compared with healthy people, HHT patients exhibit reduced olfactory and gustatory function; however, HHT patients are hyposmic and not hypogeusic. This chemosensory deficit may highlight an early sign of disease and has no correlation with disease severity. HHT patients should be informed about these potential disease manifestations, thus enabling them to improve their quality of life.
Collapse
Affiliation(s)
- Silke Steinbach
- Department of Otorhinolaryngology, Philipps–University, Marburg, Germany
| | | | - Sophia P. Schäfers
- Department of Otorhinolaryngology, Philipps–University, Marburg, Germany
| | - Carolin M.E. Lahme
- Department of Otorhinolaryngology, Philipps–University, Marburg, Germany
| | - Urban W. Geisthoff
- Department of Otorhinolaryngology, Krankenhaus Holweide, Cologne, Germany
| | - Walter Hundt
- Department of Radiology, Philipps–University, Marburg, Germany
| | - Petra Wolf
- Institute of Medical Statistics and Epidemiology, Klinikum rechts der Isar, Technische Universität München, Munich, Germany
| | - Robert Mandic
- Department of Otorhinolaryngology, Philipps–University, Marburg, Germany
| | - Jochen A. Werner
- Department of Otorhinolaryngology, Philipps–University, Marburg, Germany
| | - Behfar Eivazi
- Department of Otorhinolaryngology, Philipps–University, Marburg, Germany
| |
Collapse
|
40
|
Ackroff K, Weintraub R, Sclafani A. MSG intake and preference in mice are influenced by prior testing experience. Physiol Behav 2012; 107:207-17. [PMID: 22776625 DOI: 10.1016/j.physbeh.2012.06.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2012] [Revised: 06/04/2012] [Accepted: 06/30/2012] [Indexed: 12/28/2022]
Abstract
Monosodium glutamate (MSG), the prototypical umami substance, is used as a flavor enhancer in many foods, but when presented alone is often only weakly attractive. Yet with experience mice will develop strong preferences for MSG solution over water. The present experiments explored the conditions that change indifference to preference for MSG. C57BL/6J mice were given a series of 2-day two-bottle tests with water vs. an ascending series of MSG concentrations (0.1-450 mM) to assess preference and intake. Naive mice were indifferent to all concentrations, but following forced one-bottle exposure to 300 mM MSG they preferred most concentrations and consumed more MSG. Exposure to 100mM MSG also increased subsequent MSG preference but not intake. Experience with other nutritive solutions (8% sucrose, 8% Polycose, 8% casein hydrolysate, and isocaloric 3.5% soybean oil emulsion) also enhanced subsequent MSG preference and intake. Polycose and sucrose experience were almost as effective as MSG experience. However, not all sapid solutions were effective; 0.8% sucralose and 10mM MSG exposure did not alter subsequent MSG preference. The generality of the preexposure effect was tested by offering an ascending series (0.1-100 mM) of inosine monophosphate (IMP), another umami substance; initial indifference was converted to preference after forced exposure to 300 mM MSG. Together these results suggest that a combination of oral and post-oral effects may be responsible for the experience effect, with MSG itself the most potent stimulus. A final experiment revealed that MSG preference in naïve mice is enhanced by presenting the MSG and water drinking spouts far apart rather than side by side. Thus the preferences for umami solutions in mice are subject to influence from prior tastant experience as well spout position, which should be taken into account when studying acceptance of taste solutions in mice.
Collapse
Affiliation(s)
- Karen Ackroff
- Brooklyn College and the Graduate School, City University of New York, Brooklyn, New York 11210, USA.
| | | | | |
Collapse
|
41
|
Monošík R, Streďanský M, Šturdík E. A Biosensor Utilizing l-Glutamate Dehydrogenase and Diaphorase Immobilized on Nanocomposite Electrode for Determination of l-Glutamate in Food Samples. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9468-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
42
|
Sclafani A, Ackroff K. Role of gut nutrient sensing in stimulating appetite and conditioning food preferences. Am J Physiol Regul Integr Comp Physiol 2012; 302:R1119-33. [PMID: 22442194 PMCID: PMC3362145 DOI: 10.1152/ajpregu.00038.2012] [Citation(s) in RCA: 143] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2012] [Accepted: 03/14/2012] [Indexed: 12/17/2022]
Abstract
The discovery of taste and nutrient receptors (chemosensors) in the gut has led to intensive research on their functions. Whereas oral sugar, fat, and umami taste receptors stimulate nutrient appetite, these and other chemosensors in the gut have been linked to digestive, metabolic, and satiating effects that influence nutrient utilization and inhibit appetite. Gut chemosensors may have an additional function as well: to provide positive feedback signals that condition food preferences and stimulate appetite. The postoral stimulatory actions of nutrients are documented by flavor preference conditioning and appetite stimulation produced by gastric and intestinal infusions of carbohydrate, fat, and protein. Recent findings suggest an upper intestinal site of action, although postabsorptive nutrient actions may contribute to flavor preference learning. The gut chemosensors that generate nutrient conditioning signals remain to be identified; some have been excluded, including sweet (T1R3) and fatty acid (CD36) sensors. The gut-brain signaling pathways (neural, hormonal) are incompletely understood, although vagal afferents are implicated in glutamate conditioning but not carbohydrate or fat conditioning. Brain dopamine reward systems are involved in postoral carbohydrate and fat conditioning but less is known about the reward systems mediating protein/glutamate conditioning. Continued research on the postoral stimulatory actions of nutrients may enhance our understanding of human food preference learning.
Collapse
Affiliation(s)
- Anthony Sclafani
- Department of Psychology, Brooklyn College, City University of New York, Brooklyn, NY 11210, USA.
| | | |
Collapse
|
43
|
Chemosensory learning and flavour: perception, preference and intake. Physiol Behav 2012; 107:553-9. [PMID: 22525491 DOI: 10.1016/j.physbeh.2012.04.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2012] [Revised: 04/04/2012] [Accepted: 04/05/2012] [Indexed: 11/22/2022]
Abstract
Recent approaches to perception that have emphasised multi-sensory interactions have been crucial in developing a view of flavour as a cognitive construct derived from a synthesis of gustatory, olfactory and oral somatosensory inputs. The perceptual interactions between these distinct sensory channels provide evidence for the existence of a functional flavour system. This system is characterised by a dependence on associative learning in which odours and tastes come to share common features. In addition, studies in which attention is directed to the flavour or its elements during learning provide evidence for a view that flavour is encoded as a configural stimulus following spatial and temporal pairing of the different sensory inputs. Such encoding produces changes in the perceptual properties of odours/flavours - as illustrated by sweet-smelling odours - but is also responsible for changes in hedonic valence through flavour-flavour and flavour-consequence learning. In turn, flavour and odours can act as conditioned cues that have appetitive effects.
Collapse
|
44
|
Steinbach S, Hundt W, Schmalfeldt B, Böhner C, Berktold S, Wolf P, Harbeck N. Effect of platinum-containing chemotherapy on olfactory, gustatory, and hearing function in ovarian cancer patients. Arch Gynecol Obstet 2012; 286:473-80. [DOI: 10.1007/s00404-012-2307-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Accepted: 03/20/2012] [Indexed: 10/28/2022]
|
45
|
Sable S, Warren M, DuFlo A, Bartoshuk LM, Skarulis MC. Taste Perception, Race, and Ethnicity: A Novel Link to Differences in Cardiometabolic Risk? CURRENT CARDIOVASCULAR RISK REPORTS 2012. [DOI: 10.1007/s12170-012-0232-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
46
|
Taste laterality studied by means of umami and salt stimuli: An fMRI study. Neuroimage 2012; 60:426-35. [DOI: 10.1016/j.neuroimage.2011.12.088] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Revised: 12/21/2011] [Accepted: 12/27/2011] [Indexed: 11/21/2022] Open
|
47
|
Mouritsen OG. Umami flavour as a means of regulating food intake and improving nutrition and health. Nutr Health 2012; 21:56-75. [PMID: 22544776 DOI: 10.1177/0260106012445537] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5'-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.
Collapse
|
48
|
|
49
|
|
50
|
Fasunla JA, Hundt W, Lutz J, Förger F, Thürmel K, Steinbach S. Evaluation of smell and taste in patients with Wegener's granulomatosis. Eur Arch Otorhinolaryngol 2011; 269:179-86. [PMID: 21748655 DOI: 10.1007/s00405-011-1691-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2011] [Accepted: 06/18/2011] [Indexed: 01/22/2023]
Abstract
Although a reduced olfactory/gustatory function affects patients in all parts of life, this problem has not received much attention in Wegener's granulomatosis (WG). The aim of this study was to assess the smell/taste function of WG patients. Demographic data of 16 WG patients (9 males, 7 females) were obtained. They all subjectively assessed their taste/smell function on visual analogue scale. Olfactory/gustatory functions of the patients were tested with 'Sniffin' Sticks and 'Taste' strips, respectively. The results were then compared with those from sex and age-matched control group (n = 16) and normative data. WG patients subjectively assessed their olfactory (p = 0.03) and gustatory (p = 0.02) function to be lower than control group. All the olfactory scores (odour identification, odour discrimination and threshold) in both genders were significantly below the scores in the control group. WG patients were hyposmic. For taste (total taste score, as well as scores for the qualities sweet, sour, salty and bitter), WG patients did not significantly differ from controls and were normogeusic. However, the gustatory scores showed the tendency of reduction as compared to the control group. In conclusion, WG patients truly suffer from olfactory/taste dysfunction, but this is worse with olfaction. It is, therefore, imperative that physicians should make their patients to be aware of these sensory dysfunctions and educate them on methods to cope with it for better quality of life.
Collapse
Affiliation(s)
- James A Fasunla
- Department of Otorhinolaryngology, Philipps-University, Baldingerstraße, 35033 Marburg, Germany
| | | | | | | | | | | |
Collapse
|