1
|
Trius-Soler M, Laveriano-Santos EP, Góngora C, Moreno JJ. Inter-individual characteristics on basic taste recognition thresholds in a college-aged cohort: potential predictive factors. Food Funct 2022; 13:12664-12673. [PMID: 36454091 DOI: 10.1039/d2fo02867k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Studying nutritional status from the perspective of taste sensitivity, rather than only dietary patterns, may provide new insights into the role of taste receptor signaling in the development of metabolic-associated diseases. In this cross-sectional study, we investigated the possible influence of sociodemographic (sex and smoking habit) and clinical variables (dental cavities, missing teeth, sinusitis, rhinitis, body mass index and metabolic high prevalence family antecedent diseases) on tastant (sucrose, monosodium glutamate, sodium chloride, citric acid, quinine, sinigrin, phenylthiocarbamide) recognition thresholds (RTs) in a college-aged cohort (n = 397). Predictive models for the tastant RTs were generated and a higher sucrose RT was found in females than in males, while sinusitis and rhinitis explained sucrose and sodium chloride RTs. Smoking habit was not an important predictive factor of taste sensitivity, although its long-term influence on RTs remains unclear. Additionally, a positive correlation was found between all the tastant RTs studied. Although results did not show a clear pattern, the statistical approach employed should prove useful in future studies of predictors of taste sensitivity.
Collapse
Affiliation(s)
- Marta Trius-Soler
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. .,INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramanet, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Emily P Laveriano-Santos
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. .,INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramanet, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Clara Góngora
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Juan J Moreno
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. .,INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramanet, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| |
Collapse
|
2
|
Melis M, Mastinu M, Naciri LC, Muroni P, Tomassini Barbarossa I. Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort. Nutrients 2022; 14:nu14224903. [PMID: 36432589 PMCID: PMC9696868 DOI: 10.3390/nu14224903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Individual differences in sweet taste sensitivity can affect dietary preferences as well as nutritional status. Despite the lack of consensus, it is believed that sweet taste is impacted by genetic and environmental variables. Here we determined the effect of well-established factors influencing the general taste variability, such as gender and fungiform papillae density, specific genetic variants (SNPs of TAS1R2 and TAS1R3 receptors genes), and non-specific genetic factors (PROP phenotype and genotype), on the threshold and suprathreshold sweet taste sensitivity. Suprathreshold measurements showed that the sweet taste response increased in a dose-dependent manner, and this was related to PROP phenotype, gender, rs35874116 SNP in the TAS1R2 gene, and rs307355 SNP in the TAS1R3 gene. The threshold values and density of fungiform papillae exhibited a strong correlation, and both varied according to PROP phenotype. Our data confirm the role of PROP taste status in the sweet perception related to fungiform papilla density, show a higher sweet sensitivity in females who had lower BMI than males, and demonstrate for the first time the involvement of the rs35874116 SNP of TAS1R2 in the sweet taste sensitivity of normal weight subjects with body mass index (BMI) ranging from 20.2 to 24.8 kg/m2. These results may have an important impact on nutrition and health mostly in subjects with low taste ability for sweets and thus with high vulnerability to developing obesity or metabolic disease.
Collapse
|
3
|
Nolden AA, Hayes JE, Feeney EL. Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics. Front Genet 2022; 13:960154. [PMID: 35967977 PMCID: PMC9366911 DOI: 10.3389/fgene.2022.960154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 06/29/2022] [Indexed: 11/17/2022] Open
Abstract
For pharmaceuticals to deliver their full benefits with maximum efficacy, patients need to follow recommended dosing schedules, in terms of amount and frequency. Unfortunately, the aversive taste of many drugs, especially bitterness, can reduce patient compliance in oral liquid formulations. Given common genetic differences in bitter taste receptor genes (TAS2Rs), some individuals may be at increased risk for poor compliance due to heightened bitterness that becomes a barrier to proper use. Here we report on the sensory profile of two antibiotics, chloramphenicol and ofloxacin, investigating whether bitterness intensity associates with nominally functional TAS2R variants. Participants (n = 143) rated suprathreshold intensity on a general Labeled Magnitude Scale (gLMS) for chloramphenicol and ofloxacin; propylthiouracil (PROP) was included as a control, given robust prior associations with TAS2R38 variants. The dominant sensation from chloramphenicol and ofloxacin was bitterness, falling just below “moderate” on a gLMS. TAS2R38 diplotype associated with variable bitterness of chloramphenicol and PROP, but not ofloxacin. The bitterness of ofloxacin associated with a TAS2R9 SNP (V187A). This pilot study provides novel evidence on differences in the bitterness from two antibiotics, which are associated with TAS2R variants. Improved understanding of individualized barriers to patient compliance, especially for oral formulations, can guide future efforts to optimize delivery systems for improved compliance.
Collapse
Affiliation(s)
- Alissa A Nolden
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | - Emma L Feeney
- Institute of Food and Health, University College Dublin, Dublin, Ireland
| |
Collapse
|
4
|
Trius-Soler M, Bersano-Reyes PA, Góngora C, Lamuela-Raventós RM, Nieto G, Moreno JJ. Association of phenylthiocarbamide perception with anthropometric variables and intake and liking for bitter vegetables. GENES & NUTRITION 2022; 17:12. [PMID: 35896963 PMCID: PMC9331802 DOI: 10.1186/s12263-022-00715-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
Phenylthiocarbamide (PTC) sensitivity, a sensory trait mediated by the bitter taste receptor 38 (TAS2R38), has been described as a promising biomarker of health status or disease risk. The aim of this cross-sectional study was to evaluate the influence of PTC phenotypes on (1) individual anthropometric and clinical history variables; (2) other basic taste recognition thresholds (RTs), and (3) the hedonic perception and habitual intake of Brassicaceae vegetables in a young adult population (18.9 ± 1.7 years old). The PTC phenotype was determined by the quantitative measure of the PTC recognition threshold (non-tasters, 24.1%; tasters, 52.3%; and super tasters, 23.6%). No significant differences in smoking habits, oral and nasal disorders, family antecedents of diseases related to metabolic syndrome, and Brassicaceae vegetable hedonic perception and consumption were found between the PTC phenotype groups. The average BMI of super-taster females and males was significantly lower compared to non-tasters. In addition, the PTC taster status was a predictor of lower scores for other basic taste RTs. Overall, the defined PTC super-taster cohort could be differentiated from the non-tasters by variables related to weight control such as BMI and sucrose RT.
Collapse
Affiliation(s)
- Marta Trius-Soler
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- INSA-UB, Instituto de Investigación en Nutrición y Seguridad Alimentaria, Universidad de Barcelona, 08921, Santa Coloma de Gramenet, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Paz A Bersano-Reyes
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071, Murcia, Spain
| | - Clara Góngora
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- INSA-UB, Instituto de Investigación en Nutrición y Seguridad Alimentaria, Universidad de Barcelona, 08921, Santa Coloma de Gramenet, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071, Murcia, Spain
| | - Juan J Moreno
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain.
- INSA-UB, Instituto de Investigación en Nutrición y Seguridad Alimentaria, Universidad de Barcelona, 08921, Santa Coloma de Gramenet, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain.
| |
Collapse
|
5
|
Ketel EC, de Wijk RA, de Graaf C, Stieger M. Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity. Food Res Int 2022; 152:109890. [PMID: 35181103 DOI: 10.1016/j.foodres.2020.109890] [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: 06/02/2020] [Revised: 10/01/2020] [Accepted: 11/03/2020] [Indexed: 11/04/2022]
Abstract
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was to quantify texture and taste sensitivity in Dutch (Caucasian) and Chinese (Asian) adults living in the Netherlands. Eighty-five healthy subjects were recruited including 44 Dutch (Caucasian) adults (29 females, 22.8 ± 2.3 yrs) and 41 Chinese (Asian) adults (30 females, 24.5 ± 2.1 yrs) living in the Netherlands for less than 1 year. Three sets of stimuli were used to quantify sensitivity of thickness (maltodextrin solutions differing in viscosity), firmness (agar gels differing in fracture stress) and sweetness (sucrose solutions differing in concentration). The 2-Alternative Forced Choice (2-AFC) ascending staircase method was used to determine texture and taste sensitivity. Unstimulated and stimulated saliva flow rate, fungiform papillae density (FPD), lingual tactile threshold and PROP taster status were determined and are referred to as physiological and sensory consumer characteristics. No significant differences were observed between Chinese and Dutch adults for thickness (Dutch 2.60 mPas, Chinese 2.19 mPas), firmness (Dutch 10.5 kPa, Chinese 10.3 kPa) and sweetness sensitivity (Dutch 0.012 g/mL, Chinese 0.017 g/mL). No significant differences were observed between Chinese and Dutch adults for saliva flow rate, lingual tactile threshold and PROP taster status. The relationships between the three sensory sensitivities (thickness, firmness, sweetness) and five physiological and sensory consumer characteristics (unstimulated and stimulated saliva flow rate, FPD, lingual tactile threshold, PROP taster status) were analyzed. Only one out of 15 relationships, firmness sensitivity and FPD, was significantly and weakly related suggesting that inter-individual variation in these consumer characteristics is almost unrelated to sensory sensitivity. We conclude that in this case study thickness, firmness and sweetness sensitivities do not differ between Dutch and Chinese adults living in the Netherlands. Saliva flow rate, fungiform papillae density, lingual tactile threshold and PROP taster status do not explain inter-individual variation in sensory sensitivity between these consumers.
Collapse
Affiliation(s)
- Eva C Ketel
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - René A de Wijk
- Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
| |
Collapse
|
6
|
Abstract
The sense of taste is rarely assessed quantitatively outside of a limited number of academic and industrial laboratories, despite its role in influencing nutrition, the flavor of foods and beverages, and protection against ingestion of spoiled and toxic foodstuffs. This dearth reflects, in part, practical limitations of most taste tests, most notably their reliance on liquid stimuli for stimulus presentation or rinsing. In this study, a novel portable taste test that requires neither liquid tastants nor liquid rinses is described and validated within a clinic population. This test, termed the Waterless Empirical Taste Test (WETT®), uses stimuli that are embedded in pads of monometer cellulose located on disposable plastic strips applied to the tongue's surface. The test-retest and split-half reliability coefficients of the WETT® were 0.92 and 0.88, respectively. These respective coefficients for sucrose, NaCl, citric acid, caffeine, and MSG were 0.82 and 0.80, 0.78 and 0.77, 0.56 and 0.73, and 0.84 and 0.84. The WETT® exhibited comparable, in some cases higher, sensitivity than two comparison taste tests, the Whole Mouth Taste Test and the Taste Quadrant Taste Test, to age, sex, etiology (head trauma vs. upper respiratory infections), and phenylthiocarbamide (PTC) taste ability. This study demonstrates that a taste test that does not require liquids can be as reliable and sensitive as more traditional liquid-based taste tests to clinical alterations in taste function.
Collapse
|
7
|
Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity. Foods 2021; 10:foods10051139. [PMID: 34065269 PMCID: PMC8161158 DOI: 10.3390/foods10051139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 11/17/2022] Open
Abstract
The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18-65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.
Collapse
|
8
|
Manninen H, Sandell M, Mattila S, Hopia A, Laaksonen T. Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose. J Food Sci 2021; 86:1928-1935. [PMID: 33942317 DOI: 10.1111/1750-3841.15711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 02/26/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
The taste-modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl cellulose (CMC) are compared for the first time. The samples were prepared in the form of gels, with and without added sweet and bitter taste components. As viscosity itself is known to affect taste perception, the viscosities of NFC and CMC samples were set to the same level as shear rates commonly found in the oral cavity. A trained panel of 10 assessors evaluated the bitterness and sweetness of the samples. Further, the assessors were given an opportunity to describe the samples in free words. The taste-modifying capacities of the thickening agents were at the same level when sweet compounds were added. However, CMC was better able to reduce the bitterness of quinine hydrochloride than NFC, which did not show any bitterness-reduction ability with the compound. This was unexpected, as our previous studies of NFC showed fairly high binding capacity with quinine. The open-ended responses revealed that the NFC-containing samples had an astringent sensation, while certain assessors observed a sensation of saltiness in the CMC samples. This may explain the inability of NFC to mask the bitterness of quinine hydrochloride, as astringency may act as a bitterness enhancer, while saltiness may suppress it. Both thickening agents were perceived as slightly bitter. Our study reveals the need for further assessment of the orosensory properties of NFC, particularly the magnitude and origin of its astringency, before it can be fully utilized in food industry applications.
Collapse
Affiliation(s)
- Hanna Manninen
- Faculty of Engineering and Natural Sciences, Tampere University, Tampere, Finland
| | - Mari Sandell
- Functional Foods Forum, University of Turku, Turku, Finland.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Saila Mattila
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Anu Hopia
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Timo Laaksonen
- Drug Research Program, Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Helsinki, Finland
| |
Collapse
|
9
|
Seo MY, Seok H, Hwang SJ, Choi HK, Jeon JH, Sohn JW, Park DW, Lee SH, Choi WS. Trend of Olfactory and Gustatory Dysfunction in COVID-19 Patients in a Quarantine Facility. J Korean Med Sci 2020; 35:e375. [PMID: 33107232 PMCID: PMC7590653 DOI: 10.3346/jkms.2020.35.e375] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 10/14/2020] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND Olfactory and gustatory dysfunction has been reported as characteristic symptoms of coronavirus disease 2019 (COVID-19). This study evaluated olfactory and gustatory dysfunction in mild COVID-19 patients using validated assessment methods. METHODS A prospective surveillance study was conducted for mild COVID-19 patients who were isolated at the Gyeonggi International Living and Treatment Support Center (LTSC), Korea. Olfactory function was assessed using the Korean version of the Questionnaire of Olfactory Disorders (QOD) and Cross-Cultural Smell Identification Test (CC-SIT). Gustatory function was assessed using an 11-point Likert scale and 6-n-propylthiouracil, phenylthiocarbamide, and control strips. All patients underwent nasal and oral cavity endoscopic examination. RESULTS Of the 62 patients at the LTSC, 15 patients (24.2%) complained of olfactory or gustatory dysfunction on admission. Four of 10 patients who underwent functional evaluation did not have general symptoms and 2 were asymptomatic. The mean short version of QOD-negative statements and QOD-visual analogue scale scores were 13 ± 6 and 4.7 ± 3.6, respectively. The mean CC-SIT score was 8 ± 2. No patients showed anatomical abnormalities associated with olfactory dysfunction on endoscopic examination. The mean Likert scale score for function was 8 ± 2, and there were no abnormal lesions in the oral cavity of any patient. CONCLUSIONS The prevalence of olfactory and gustatory dysfunction was 24.2% in mild COVID-19 patients. All patients had hyposmia due to sensorineural olfactory dysfunction, which was confirmed using validated olfactory and gustatory evaluation methods and endoscopic examination. Olfactory and gustatory dysfunction may be characteristic indicators of mild COVID-19.
Collapse
Affiliation(s)
- Min Young Seo
- Division of Rhinology and Sleep Medicine, Department of Otorhinolaryngology-Head and Neck Surgery, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea
| | - Hyeri Seok
- Division of Infectious Diseases, Department of Internal Medicine, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea
| | - Sun Jin Hwang
- Division of Rhinology and Sleep Medicine, Department of Otorhinolaryngology-Head and Neck Surgery, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea
| | - Hee Kyoung Choi
- Division of Infectious Diseases, Department of Internal Medicine, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea
| | - Ji Hoon Jeon
- Division of Infectious Diseases, Department of Internal Medicine, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea
| | - Jang Wook Sohn
- Division of Infectious Diseases, Department of Internal Medicine, Korea University Anam Hospital, Korea University College of Medicine, Seoul, Korea
| | - Dae Won Park
- Division of Infectious Diseases, Department of Internal Medicine, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea
| | - Seung Hoon Lee
- Division of Rhinology and Sleep Medicine, Department of Otorhinolaryngology-Head and Neck Surgery, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea.
| | - Won Suk Choi
- Division of Infectious Diseases, Department of Internal Medicine, Korea University Ansan Hospital, Korea University College of Medicine, Ansan, Korea.
| |
Collapse
|
10
|
Trius‐Soler M, Santillán‐Alarcón DA, Martínez‐Huélamo M, Lamuela‐Raventós RM, Moreno JJ. Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis. Compr Rev Food Sci Food Saf 2020; 19:3755-3773. [DOI: 10.1111/1541-4337.12643] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Marta Trius‐Soler
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Instituto de Salud Carlos III Madrid Spain
| | - Dimitri A. Santillán‐Alarcón
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
| | - Miriam Martínez‐Huélamo
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
| | - Rosa M. Lamuela‐Raventós
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Instituto de Salud Carlos III Madrid Spain
| | - Juan José Moreno
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Instituto de Salud Carlos III Madrid Spain
| |
Collapse
|
11
|
Yang Q, Williamson AM, Hasted A, Hort J. Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103928] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
12
|
Aji GK, Warren FJ, Roura E. Salivary α-Amylase Activity and Starch-Related Sweet Taste Perception in Humans. Chem Senses 2020; 44:249-256. [PMID: 30753419 DOI: 10.1093/chemse/bjz010] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Starch-related sweet taste perception plays an important role as a part of the dietary nutrient sensing mechanisms in the oral cavity. However, the release of sugars from starchy foods eliciting sweetness has been less studied in humans than in laboratory rodents. Thus, 28 respondents were recruited and evaluated for their starch-related sweet taste perception, salivary alpha-amylase (sAA) activity, oral release of reducing sugars, and salivary leptin. The results demonstrated that a 2-min oral mastication of starchy chewing gum produced an oral concentration of maltose above the sweet taste threshold and revealed that the total amount of maltose equivalent reducing sugars produced was positively correlated with the sAA activity. In addition, respondents who consistently identified the starch-related sweet taste in two sessions (test and retest) generated a higher maltose equivalent reducing sugar concentration compared to respondents who could not detect starch-related sweet taste at all (51.52 ± 2.85 and 29.96 ± 15.58 mM, respectively). In our study, salivary leptin levels were not correlated with starch-related sweet taste perception. The data contribute to the overall understanding of oral nutrient sensing and potentially to the control of food intake in humans. The results provide insight on how starchy foods without added glucose can elicit variable sweet taste perception in humans after mastication as a result of the maltose generated. The data contribute to the overall understanding of oral sensing of simple and complex carbohydrates in humans.
Collapse
Affiliation(s)
- Galih Kusuma Aji
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Australia.,Centre of Technology for Agro-Industry, The Agency for Assessment and Application of Technology, Kompleks Perkantoran Puspiptek, Tangerang Selatan, Indonesia
| | | | - Eugeni Roura
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Australia
| |
Collapse
|
13
|
Kang M, Choi J, Kho H. Relationships between gustatory function tests. Oral Dis 2020; 26:830-837. [DOI: 10.1111/odi.13291] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 01/05/2023]
Affiliation(s)
- Min‐Goo Kang
- Department of Oral Medicine and Oral Diagnosis School of Dentistry and Dental Research Institute Seoul National University Seoul Korea
| | - Jee‐Hye Choi
- Department of Dental Hygiene Yonsei University Graduate School Seoul Korea
- School of Dentistry and Dental Research Institute Seoul National University Seoul Korea
| | - Hong‐Seop Kho
- Department of Oral Medicine and Oral Diagnosis School of Dentistry and Dental Research Institute Seoul National University Seoul Korea
- Institute on Aging Seoul National University Seoul Korea
| |
Collapse
|
14
|
Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status. Nutrients 2019; 11:nu11092037. [PMID: 31480416 PMCID: PMC6770641 DOI: 10.3390/nu11092037] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/23/2019] [Accepted: 08/26/2019] [Indexed: 12/31/2022] Open
Abstract
This cross-sectional study determined whether 6-n-propylthiouracil (PROP) taster status moderates the relationship between food consumption patterns and body composition in children. Children were recruited (n = 342, 50% female, 8-10 y) from across New Zealand. Using a food frequency questionnaire, these food consumption patterns were derived: Processed Foods, Fruit and Vegetables, and Breakfast Foods. Body composition variables included: body fat (%), fat mass (kg), fat mass index (FMI, kg/m2), body mass index (kg/m2) and waist to height ratio (W:Ht). Following adjustment for confounders, Processed Foods were positively associated with %fat (p = 0.015), fat mass (p = 0.004) and FMI (p = 0.016). Taste test strips determined PROP status. For Breakfast Foods, there were small negative associations with all body composition variables (p ≤ 0.001 to 0.037). The population sample was also stratified by PROP taster status. For the non-tasters, there were small to moderate negative associations between Breakfast Foods and each body composition variable (p = 0.003-0.045) except W:Ht (p = 0.112), and these relationships were stronger for girls compared to boys. For the tasters, there were small to moderate positive associations between Processed Foods with %fat (p = 0.030), fat mass (p ≤ 0.001) and FMI (p = 0.014). In conclusion, sensitivity to bitterness may moderate the relationship between food consumption patterns and body composition in children.
Collapse
|
15
|
Abstract
The study of taste has been guided throughout much of its history by the conceptual framework of psychophysics, where the focus was on quantification of the subjective experience of the taste sensations. By the mid-20th century, data from physiologic studies had accumulated sufficiently to assemble a model for the function of receptors that must mediate the initial stimulus of tastant molecules in contact with the tongue. But the study of taste as a receptor-mediated event did not gain momentum until decades later when the actual receptor proteins and attendant signaling mechanisms were identified and localized to the highly specialized taste-responsive cells of the tongue. With those discoveries a new opportunity to examine taste as a function of receptor activity has come into focus. Pharmacology is the science designed specifically for the experimental interrogation and quantitative characterization of receptor function at all levels of inquiry from molecules to behavior. This review covers the history of some of the major concepts that have shaped thinking and experimental approaches to taste, the seminal discoveries that have led to elucidation of receptors for taste, and how applying principles of receptor pharmacology can enhance understanding of the mechanisms of taste physiology and perception.
Collapse
Affiliation(s)
- R Kyle Palmer
- Opertech Bio, Inc., Pennovation Center, Philadelphia, Pennsylvania
| |
Collapse
|
16
|
Cavazzana A, Knaapila A, Roßkopf F, Han P, Hummel T. Detection thresholds for quinine, PTC, and PROP measured using taste strips. Eur Arch Otorhinolaryngol 2019; 276:753-759. [PMID: 30604062 DOI: 10.1007/s00405-018-05266-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 12/21/2018] [Indexed: 10/27/2022]
Abstract
PURPOSE In clinical practice, when ability to perceive bitter taste is studied, quinine is preferred to phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) as taste stimulus, because many subjects are genetically non-tasters for PTC/PROP. However, it is poorly known how sensitive anterior (front) and posterior (back) parts of the tongue are to different bitter tastants that are detected by different bitter taste receptors (TAS2Rs). In the present study, we aimed to characterize sensitivity to bitter taste at front and back parts of tongue. METHODS We measured thresholds for quinine, PTC, and PROP using the "taste strips", employing seven concentrations of each stimulus both at front and back parts of tongue in 203 healthy participants (56% females, mean age 28 years). RESULTS Our data confirmed the hypothesis that the inability to perceive quinine was less frequent than the inability to perceive PTC and PROP: People can still perceive the bitter taste of quinine even if they are "non-tasters" for PROP/PTC. As expected, strong correlations between PTC and PROP thresholds were observed. Interestingly, correlations between thresholds for quinine and PTC/PROP also emerged. Overall, the detection thresholds were lower when measured at front part of the tongue. CONCLUSIONS Our data suggest that determining taster status for quinine using paper "taste strips", applied to front part of the tongue, represents a suitable method for the screening for ageusia for bitter taste.
Collapse
Affiliation(s)
- Annachiara Cavazzana
- Department of Otorhinolaryngology, Smell and Taste Clinic, Technical University of Dresden, Fetscherstrasse 74, 01307, Dresden, Germany.
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, 00014, Helsinki, Finland
| | - Florian Roßkopf
- Department of Otorhinolaryngology, Smell and Taste Clinic, Technical University of Dresden, Fetscherstrasse 74, 01307, Dresden, Germany
| | - Pengfei Han
- Department of Otorhinolaryngology, Smell and Taste Clinic, Technical University of Dresden, Fetscherstrasse 74, 01307, Dresden, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell and Taste Clinic, Technical University of Dresden, Fetscherstrasse 74, 01307, Dresden, Germany
| |
Collapse
|
17
|
Rowan NR, Soler ZM, Othieno F, Storck KA, Smith TL, Schlosser RJ. Impact of bitter taste receptor phenotype upon clinical presentation in chronic rhinosinusitis. Int Forum Allergy Rhinol 2018; 8:1013-1020. [PMID: 29972727 DOI: 10.1002/alr.22138] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 03/25/2018] [Accepted: 04/10/2018] [Indexed: 12/21/2022]
Abstract
BACKGROUND Genetic variation of the bitter taste receptor T2R38 has been associated with recalcitrant chronic rhinosinusitis (CRS). Specific T2R38 polymorphisms, correlating with bitter taste sensitivity to phenylthiocarbamide (PTC), have been identified as an independent risk factor for surgical intervention in CRS patients without polyps; however, the exact role of PTC tasting ability in clinical practice remains unknown. In this investigation we characterize PTC taste sensitivity in a tertiary care rhinology practice with pertinent clinical measures of disease and quality of life (QOL). METHODS Adult CRS patients were prospectively assessed for their ability to taste PTC and categorized as nontasters, tasters, or supertasters. Objective taste was assessed with strips for bitter, sweet, sour, and salty, whereas olfactory testing was measured with Sniffin' Sticks. Correlation was performed between PTC tasting ability and patient demographics, endoscopy scores, validated QOL surveys, and both subjective and objective measures of taste and olfaction. RESULTS Sixty-seven patients were enrolled. Fifty-two percent were identified as nontasters, 34% as tasters, and 13% as supertasters. Nontasters were more likely to be non-Hispanic (p = 0.018), white (p = 0.027), without nasal polyposis (p = 0.004), and nonasthmatics (p = 0.019). There were no other statistical differences in patients' demographics, QOL measures, and subjective or objective olfactory and taste scores when compared with patients' oral PTC-sensing ability. CONCLUSION Oral PTC-sensing ability may serve as a convenient marker of increased disease severity in white CRS patients without polyps and vary among regional populations. PTC tasting ability appears to provide unique phenotypic information not obtained using other subjective or objective measures of smell and taste.
Collapse
Affiliation(s)
- Nicholas R Rowan
- Division of Rhinology and Sinus Surgery, Department of Otolaryngology-Head and Neck Surgery, Medical University of South Carolina, Charleston, SC
| | - Zachary M Soler
- Division of Rhinology and Sinus Surgery, Department of Otolaryngology-Head and Neck Surgery, Medical University of South Carolina, Charleston, SC
| | - Florence Othieno
- Division of Rhinology and Sinus Surgery, Department of Otolaryngology-Head and Neck Surgery, Medical University of South Carolina, Charleston, SC
| | - Kristina A Storck
- Division of Rhinology and Sinus Surgery, Department of Otolaryngology-Head and Neck Surgery, Medical University of South Carolina, Charleston, SC
| | - Timothy L Smith
- Oregon Health & Science University, Department of Otolaryngology-Head and Neck Surgery, Division of Rhinology and Sinus/Skull Base Surgery, Portland, OR
| | - Rodney J Schlosser
- Division of Rhinology and Sinus Surgery, Department of Otolaryngology-Head and Neck Surgery, Medical University of South Carolina, Charleston, SC.,Department of Surgery, Ralph H. Johnson VA Medical Center, Charleston, SC
| |
Collapse
|
18
|
Pribic T, Vilaseca H, Nieto A, Hernandez L, Malagelada C, Accarino A, Roca J, Azpiroz F. Education of the postprandial experience by a sensory-cognitive intervention. Neurogastroenterol Motil 2018; 30. [PMID: 28836716 DOI: 10.1111/nmo.13197] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Accepted: 07/24/2017] [Indexed: 12/15/2022]
Abstract
BACKGROUND Ingestion of a meal induces homeostasis-related sensations (satiety/fullness) that have a hedonic dimension (satisfaction/mood). We have previously shown that a previous physiological intervention, a meal preload, influences the responses to a subsequent meal, specifically: it increases satiety/fullness and decreases satisfaction. We now wished to determine the differential effects of education on the homeostatic and hedonic postprandial experience. METHODS Randomized, parallel study comparing the effect of real vs sham education on the responses to a probe meal. In two groups of healthy subjects (n = 14 each), homeostatic (satiety, fullness) and hedonic sensations (digestive well-being, mood) in response to a probe meal (250 mL soup, 25 g bread) were measured on 2 separate days before and after a single sensory-cognitive educational intervention (taste recognition test of supra- and sub-threshold tastands for real and sham education, respectively). KEY RESULTS Before education, in both groups the probe meal induced homeostatic sensations (satiety, fullness) with a positive hedonic dimension (increased digestive well-being and mood). In contrast to sham education, real education enhanced both homeostatic and hedonic responses to the probe meal (P < .05 vs sham education for all). CONCLUSIONS AND INFERENCES Education modifies the subjects' receptiveness and influences the responses to a meal, not only the hedonic postprandial experience, but also homeostatic sensations. Since homeostatic and hedonic responses are dissociable, education might be tailored to target different conditions.
Collapse
Affiliation(s)
- T Pribic
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | | | - A Nieto
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - L Hernandez
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - C Malagelada
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - A Accarino
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - J Roca
- El Celler de Can Roca, Girona, Spain
| | - F Azpiroz
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| |
Collapse
|
19
|
Eldeghaidy S, Thomas D, Skinner M, Ford R, Giesbrecht T, Thomas A, Hort J, Francis S. An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception. Physiol Behav 2017; 184:226-234. [PMID: 29223711 PMCID: PMC5766753 DOI: 10.1016/j.physbeh.2017.12.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 11/29/2017] [Accepted: 12/03/2017] [Indexed: 12/26/2022]
Abstract
Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised method consistently used to identify the number of FP, and primarily scientists manually count papillae over a small region(s) of the anterior tip of a stained tongue. In this study, a rapid automated method was developed to quantify the number of FP across the anterior 2 cm of an unstained tongue from high resolution digital images. In 60 participants, the automated method was validated against traditional manual counting, and then used to assess the relationship between the number of FP and taste phenotype (both 6-n-propylthiouracil (PROP) and Thermal Taster Status). FP count on the anterior 2 cm of the tongue was found to correlate significantly with PROP taster status. PROP supertasters (PSTs) had a significantly higher FP count compared with PROP non-tasters (PNTs). Conversely, the common approach used to determine the number of FP in a small 6 mm diameter circle on the anterior tongue tip, did not show a significant correlation irrespective of whether it was determined via automated or manual counting. The regional distribution of FP was assessed across PROP taster status groups. PSTs had a significantly higher FP count within the first centimetre of the anterior tongue compared with the PNT and PROP medium-tasters (PMT), with no significant difference in the second centimetre. No significant relationship was found with Thermal Taster Status and FP count, or interaction with PROP taster status groups, supporting previous evidence suggesting these phenomena are independent. The automated method is a valuable tool, enabling reliable quantification of FP over the anterior 2 cm surface of the tongue, and overcomes subjective discrepancies in manual counting. Automatic, rapid quantification of FP across the anterior 2 cm of the tongue FP count in small tongue tip areas does not reliably correlate reliably with PROP status. Number of FP across the anterior 2 cm of the tongue correlates with PROP status. No relationship identified between the number of FP and thermal taster status. PROP and thermal taste are independent phenomena.
Collapse
Affiliation(s)
- Sally Eldeghaidy
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK.
| | - Daniel Thomas
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK
| | - Martha Skinner
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK; Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Rebecca Ford
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Timo Giesbrecht
- Unilever Research and Development, Port Sunlight, Wirral, Merseyside, CH63 3JW, UK
| | - Anna Thomas
- Unilever Research and Development, Port Sunlight, Wirral, Merseyside, CH63 3JW, UK
| | - Joanne Hort
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Susan Francis
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK
| |
Collapse
|
20
|
Wieczorek MN, Walczak M, Skrzypczak-Zielińska M, Jeleń HH. Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context. Crit Rev Food Sci Nutr 2017; 58:3130-3140. [PMID: 28718657 DOI: 10.1080/10408398.2017.1353478] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing compounds. Brassica vegetables are also rich in flavor compounds belonging to many chemical groups. The main sensory sensation related to these vegetable is their characteristic sharp and bitter taste, and unique aroma. Because of these features this group of vegetables is often rejected by consumers. Interestingly, for some people unpleasant sensations are not perceived, suggesting a potential role of inter-individual variability in bitter taste perception and sensibility. Receptors responsible for bitter sensation with the emphasis on Brassica are reviewed, as well as genetic predisposition for bitterness perception by consumers. Also the role of glucosinolates and isothiocyanates as compounds responsible for bitter taste is discussed based on data from the field of food science and molecular biology. Isothiocyanates are shown in broaded context of flavor compounds also contributing to the aroma of Brassica vegetables.
Collapse
Affiliation(s)
- Martyna N Wieczorek
- a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland
| | - Michał Walczak
- b Institute of Human Genetics , Polish Academy of Science , Poznan , Poland
| | | | - Henryk H Jeleń
- a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland
| |
Collapse
|
21
|
Perna S, Riva A, Nicosanti G, Carrai M, Barale R, Vigo B, Allegrini P, Rondanelli M. Association of the bitter taste receptor gene TAS2R38 (polymorphism RS713598) with sensory responsiveness, food preferences, biochemical parameters and body-composition markers. A cross-sectional study in Italy. Int J Food Sci Nutr 2017; 69:245-252. [DOI: 10.1080/09637486.2017.1353954] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Simone 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
| | | | - Giada Nicosanti
- 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
| | - Maura Carrai
- Department of Biology, University of Pisa, Pisa, Italy
| | | | - Beatrice Vigo
- 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
| | | | - Mariangela 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
| |
Collapse
|
22
|
Vennerød FFF, Hersleth M, Nicklaus S, Almli VL. The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.01.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
23
|
McMahon KM, Diako C, Aplin J, Mattinson DS, Culver C, Ross CF. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars. Food Res Int 2017; 99:173-185. [PMID: 28784474 DOI: 10.1016/j.foodres.2017.05.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 11/17/2022]
Abstract
The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (p<0.05). Demi sec wines displayed lower intensities of green flavor, yeasty flavor, and sour taste compared to the no sugar added wine (p<0.05). Consumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (p<0.05). Overall consumer acceptance of sparkling wines was highly correlated (r2≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine.
Collapse
Affiliation(s)
- Kenneth M McMahon
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
| | - Charles Diako
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
| | - Jesse Aplin
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
| | - D Scott Mattinson
- Washington State University, Department of Horticulture, Pullman, WA 99164-6414, USA
| | - Caleb Culver
- Chateau Ste Michelle Wine Estates, Paterson, WA 99345, USA
| | - Carolyn F Ross
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA.
| |
Collapse
|
24
|
Carta G, Melis M, Pintus S, Pintus P, Piras CA, Muredda L, Demurtas D, Di Marzo V, Banni S, Barbarossa IT. Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids. Sci Rep 2017; 7:1361. [PMID: 28465539 PMCID: PMC5431007 DOI: 10.1038/s41598-017-01562-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Accepted: 03/31/2017] [Indexed: 01/10/2023] Open
Abstract
Reduced taste sensitivity to 6-n-propylthiouracil (PROP), a genetic trait regarded as a general index for oral chemosensory perception, has been associated with a calorie-rich food preference and lower circulating endocannabinoid levels in participants with normal weight (NW), which suggests an adaptive mechanism to maintain a lean phenotype. In this study, we assessed whether participants with obesity (OB) show different patterns of plasma endocannabinoids and lipid metabolism biomarkers from those of NW, with further categorization based on their PROP sensitivity. NW and OB were classified by their PROP taster status as non-tasters (NT), medium-tasters (MT) and supertasters (ST). The blood samples were analysed for plasma endocannabinoids, nonesterified fatty acids (NEFA) and retinol, which have been associated to metabolic syndrome. In OB, we found a higher BMI and lower circulating endocannabinoids in ST vs. OB NT. However, OB ST showed lower circulating NEFA and retinol levels, which suggested a more favourable lipid metabolism and body fat distribution than those of OB NT. We confirmed lower plasma endocannabinoid levels in NW NT than in NW ST. These data suggest that PROP taste sensitivity determines metabolic changes and ultimately body mass composition differently in OB and NW.
Collapse
Affiliation(s)
- Gianfranca Carta
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Melania Melis
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Stefano Pintus
- Center for Metabolic Diseases, Internal Medicine Department-A.O., Brotzu, Cagliari, Italy
| | - Paolo Pintus
- Center for Metabolic Diseases, Internal Medicine Department-A.O., Brotzu, Cagliari, Italy
| | - Carla A Piras
- Center for Metabolic Diseases, Internal Medicine Department-A.O., Brotzu, Cagliari, Italy
| | - Laura Muredda
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Daniela Demurtas
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Vincenzo Di Marzo
- Endocannabinoid Research Group, Institute of Biomolecular Chemistry, Consiglio Nazionale delle Ricerche, Pozzuoli, NA, Italy
| | - Sebastiano Banni
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy.
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy.
| |
Collapse
|
25
|
Doty RL, Chen JH, Overend J. Taste Quality Confusions: Influences of Age, Smoking, PTC Taster Status, and other Subject Characteristics. Perception 2017; 46:257-267. [PMID: 28056649 DOI: 10.1177/0301006616685577] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Many persons misidentify the quality of taste stimuli, a phenomenon termed "taste confusion." In this study of 1000 persons, we examined the influences of age, sex, causes of chemosensory disturbances, and genetically determined phenylthiocarbamide (PTC) taster status on taste quality confusions for four tastants (sucrose, citric acid, sodium chloride, caffeine). Overall, sour-bitter confusions were most common (19.3%), followed by bitter-sour (11.4%), salty-bitter (7.3%), salty-sour (7.0%), bitter-salty (3.5%), bitter-sweet (3.4), and sour-salty (2.4%) confusions. Confusions for sweet were <1%. Asymmetries were common (e.g., bitter-sour confusions were less frequent than sour-bitter confusions). Women had fewer salty-bitter confusions than did men (5.7% vs. 11.4%). Overall, PTC tasters had fewer confusions than non-tasters except for salty-bitter confusions. Confusions typically increased monotonically with age. Current smokers exhibited more sour-bitter confusions than never smokers (48.9% vs. 32.2%), whereas past smokers had more bitter-sour confusions than never smokers (23.8% vs. 14.2%). Previous head trauma was associated with higher bitter-salty and salty-bitter confusions relative to those of some other etiologies. This study demonstrates, for the first time, that multiple subject factors influence taste confusions and, along with literature accounts, supports the view that there are both biological and psychological determinants of taste quality confusions.
Collapse
Affiliation(s)
- Richard L Doty
- Smell and Taste Center, Department of Otorhinolaryngology: Head and Neck Surgery, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Jonathan H Chen
- Smell and Taste Center, Department of Otorhinolaryngology: Head and Neck Surgery, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Jane Overend
- Smell and Taste Center, Department of Otorhinolaryngology: Head and Neck Surgery, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| |
Collapse
|
26
|
Martin LJ, Sollars SI. Contributory role of sex differences in the variations of gustatory function. J Neurosci Res 2016; 95:594-603. [DOI: 10.1002/jnr.23819] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/31/2016] [Accepted: 06/13/2016] [Indexed: 01/01/2023]
Affiliation(s)
- Louis J. Martin
- Department of Psychology; University of Nebraska at Omaha; Omaha Nebraska
| | - Suzanne I. Sollars
- Department of Psychology; University of Nebraska at Omaha; Omaha Nebraska
| |
Collapse
|
27
|
Doty RL, De Fonte TP. Relationship of Phenylthiocarbamide (PTC) Taster Status to Olfactory and Gustatory Function in Patients with Chemosensory Disturbances. Chem Senses 2016; 41:685-96. [PMID: 27402661 DOI: 10.1093/chemse/bjw070] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Poor sensitivity to the bitter taste of phenylthiocarbamide (PTC) and related substances has been associated with a number of diseases. We determined, in patients with chemosensory dysfunction from multiple etiologies, whether PTC "tasters" (n = 511) exhibit less smell and taste dysfunction than their non-PTC-tasting counterparts (n = 432) on a comprehensive battery of olfactory and gustatory tests. The proportion of tasters (54%) in our study population was much lower than that calculated from 11 North American population studies (76.5%; P < 0.0001). This taster/nontaster ratio was maintained across a range of etiologic categories. More women (60.7%) than men (45.5%) were PTC tasters (P < 0.0001). Although PTC tasting status was unrelated to scores on the olfactory tests (which included tests of odor identification, detection threshold, and odor memory/discrimination), tasters significantly outperformed nontasters on suprathreshold identification and intensity taste tests employing both bitter (caffeine) and nonbitter (sucrose, citric acid, sodium chloride) tasting stimuli. Regardless of PTC taster status, women outperformed men on the taste tests. Our findings suggest the possibility that the T2R38 gene may protect against significant olfactory dysfunction, but once such dysfunction becomes manifest at a level where professional help is sought, such protection is not evident. However, other hypotheses for this phenomenon are possible. This study demonstrates that patients with chemosensory disturbances who are PTC tasters outperform their non-PTC taster counterparts in both identifying and perceiving the intensity of a range of suprathreshold tastants, including ones that do not taste bitter.
Collapse
Affiliation(s)
- Richard L Doty
- Smell and Taste Center, Department of Otorhinolaryngology: Head and Neck Surgery, Perelman School of Medicine, University of Pennsylvania, 5 Ravdin Pavilion, 3400 Spruce Street, Philadelphia, PA 19104, USA and
| | - Tatiana Prosini De Fonte
- Pediatric Dentistry, Faculty of Dentistry, University of Pernambuco, Recife, Camaragibe, PE 54753-020, Brazil
| |
Collapse
|
28
|
Barajas-Ramírez JA, Quintana-Castro R, Oliart-Ros RM, Angulo-Guerrero O. Bitter taste perception andTAS2R38genotype: effects on taste sensitivity, food consumption and anthropometry in Mexican adults. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3319] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jahir A. Barajas-Ramírez
- UNIDA; Instituto Tecnologico de Veracruz; Miguel Angel de Quevedo 2779, Col. Formando Hogar C.P.97897 H. Veracruz Veracruz México
| | - Rodolfo Quintana-Castro
- Facultad de Bioanálisis; Universidad Veracruzana; Iturbide s/n. Veracruz Veracruz Col Centro C.P. 91879 México
| | - Rosa M. Oliart-Ros
- UNIDA; Instituto Tecnologico de Veracruz; Miguel Angel de Quevedo 2779, Col. Formando Hogar C.P.97897 H. Veracruz Veracruz México
| | - Ofelia Angulo-Guerrero
- UNIDA; Instituto Tecnologico de Veracruz; Miguel Angel de Quevedo 2779, Col. Formando Hogar C.P.97897 H. Veracruz Veracruz México
| |
Collapse
|
29
|
Joseph PV, Reed DR, Mennella JA. Individual Differences Among Children in Sucrose Detection Thresholds: Relationship With Age, Gender, and Bitter Taste Genotype. Nurs Res 2016; 65:3-12. [PMID: 26633761 PMCID: PMC4679349 DOI: 10.1097/nnr.0000000000000138] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
BACKGROUND Little research has focused on whether there are individual differences among children in their sensitivity to sweet taste and, if so, the biological correlates of such differences. OBJECTIVES Our goal was to understand how variations in children's sucrose detection thresholds relate to their age and gender, taste genotype, body composition, and dietary intake of added sugars. METHODS Sucrose detection thresholds in 7- to 14-year-old children were tested individually using a validated, two-alternative, forced-choice, paired-comparison tracking method. Five genetic variants of taste genes were assayed: TAS1R3 and GNAT3 (sweet genes; one variant each) and the bitter receptor gene TAS2R38 (three variants). All children were measured for body weight and height. A subset of these children were measured for the percentage of body fat and waist circumference and provided added sugar intake by 24-hour dietary recall. RESULTS Sucrose thresholds ranged from 0.23 to 153.8 mM with most of the children completing the threshold task (216/235; 92%). Some children were biologically related (i.e., siblings), and for the genetic analysis, one sibling from each family was studied. Variants in the bitter but not the sweet genes were related to sucrose threshold and sugar intake; children with two bitter-sensitive alleles could detect sucrose at lower concentrations (F(2,165) = 4.55, p = .01; rs1726866) and reported eating more added sugar (% kcal; F(2, 62) = 3.64, p = .03) than did children with less sensitive alleles. Age, gender, and indices of obesity also were related to child-to-child differences in sucrose threshold; girls were more sensitive than boys (t(214) = 2.0, p = .05), older children were more sensitive than younger children (r(214) = -.16, p = .02), and fatter (r(84) = -.22, p = .05) or more centrally obese children (r(84) = -.26, p = .02) were more sensitive relative to others. DISCUSSION Inborn differences in bitter sensitivity may affect childhood dietary sugar intake with long-term health consequences. There may be a more complex interplay between the developing bitter and sweet taste systems than previously understood.
Collapse
Affiliation(s)
- Paule Valery Joseph
- Paule Valery Joseph, MSN, CRNP, CRRN, CTN-B, is Visiting Fellow at Monell Chemical Senses Center, Philadelphia, Pennsylvania, and PhD candidate at University of Pennsylvania School of Nursing, Philadelphia. Danielle R. Reed, PhD, is Member; and Julie A. Mennella, PhD, is Member, Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | | | | |
Collapse
|
30
|
Andreozzi P, Sarnelli G, Pesce M, Zito FP, Alessandro AD, Verlezza V, Palumbo I, Turco F, Esposito K, Cuomo R. The Bitter Taste Receptor Agonist Quinine Reduces Calorie Intake and Increases the Postprandial Release of Cholecystokinin in Healthy Subjects. J Neurogastroenterol Motil 2015; 21:511-9. [PMID: 26351252 PMCID: PMC4622133 DOI: 10.5056/jnm15028] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 04/20/2015] [Accepted: 04/21/2015] [Indexed: 01/10/2023] Open
Abstract
Background/Aims Bitter taste receptors are expressed throughout the digestive tract. Data on animals have suggested these receptors are involved in the gut hormone release, but no data are available in humans. Our aim is to assess whether bitter agonists influence food intake and gut hormone release in healthy subjects. Methods Twenty healthy volunteers were enrolled in a double-blind cross-over study. On 2 different days, each subject randomly received an acid-resistant capsule containing either placebo or 18 mg of hydrochloride (HCl) quinine. After 60 minutes, all subjects were allowed to eat an ad libitum meal until satiated. Plasma samples were obtained during the experiment in order to evaluate cholecystokinin (CCK) and ghrelin levels. Each subject was screened to determine phenylthiocarbamide (PTC) tasting status. Results Calorie intake was significantly lower when subjects received HCl quinine than placebo (514 ± 248 vs 596 ± 286 kcal; P = 0.007). Significantly higher CCK ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.026; 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.033, respectively). PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 ± 275 vs 659 ± 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 ± 227 vs 519 ± 231 kcal; P = 0.525). Conclusions This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal. Our results suggest that bitter taste receptor signaling may have a crucial role in the control of food intake.
Collapse
Affiliation(s)
- Paolo Andreozzi
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | - Giovanni Sarnelli
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | - Marcella Pesce
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | - Francesco P Zito
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | | | - Viviana Verlezza
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | - Ilaria Palumbo
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | - Fabio Turco
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| | - Katherine Esposito
- Department of Clinical and Experimental Medicine, Second University of Naples, Italy
| | - Rosario Cuomo
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy
| |
Collapse
|
31
|
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.
Collapse
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
| |
Collapse
|
32
|
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.
Collapse
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
| |
Collapse
|
33
|
Beckett EL, Martin C, Yates Z, Veysey M, Duesing K, Lucock M. Bitter taste genetics--the relationship to tasting, liking, consumption and health. Food Funct 2015; 5:3040-54. [PMID: 25286017 DOI: 10.1039/c4fo00539b] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Bitter is the most complex of human tastes, and is arguably the most important. Aversion to bitter taste is important for detecting toxic compounds in food; however, many beneficial nutrients also taste bitter and these may therefore also be avoided as a consequence of bitter taste. While many polymorphisms in TAS2R genes may result in phenotypic differences that influence the range and sensitivity of bitter compounds detected, the full extent to which individuals differ in their abilities to detect bitter compounds remains unknown. Simple logic suggests that taste phenotypes influence food preferences, intake and consequently health status. However, it is becoming clear that genetics only plays a partial role in predicting preference, intake and health outcomes, and the complex, pleiotropic relationships involved are yet to be fully elucidated.
Collapse
Affiliation(s)
- Emma L Beckett
- School of Environmental and Life Sciences, University of Newcastle, Brush Rd, Ourimbah, NSW 2258, Australia.
| | | | | | | | | | | |
Collapse
|
34
|
Roura E, Aldayyani A, Thavaraj P, Prakash S, Greenway D, Thomas WG, Meyerhof W, Roudnitzky N, Foster SR. Variability in Human Bitter Taste Sensitivity to Chemically Diverse Compounds Can Be Accounted for by Differential TAS2R Activation. Chem Senses 2015; 40:427-35. [PMID: 25999325 DOI: 10.1093/chemse/bjv024] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The human population displays high variation in taste perception. Differences in individual taste sensitivity may also impact on nutrient intake and overall appetite. A well-characterized example is the variable perception of bitter compounds such as 6-n-propylthiouracil (PROP) and phenylthiocarbamide (PTC), which can be accounted for at the molecular level by polymorphic variants in the specific type 2 taste receptor (TAS2R38). This phenotypic variation has been associated with influencing dietary preference and other behaviors, although the generalization of PROP/PTC taster status as a predictor of sensitivity to other tastes is controversial. Here, we proposed that the taste sensitivities of different bitter compounds would be correlated only when they activate the same bitter taste receptor. Thirty-four volunteers were exposed to 8 bitter compounds that were selected based on their potential to activate overlapping and distinct repertoires of TAS2Rs. Taste intensity ratings were evaluated using the general Labeled Magnitude Scale. Our data demonstrate a strong interaction between the intensity for bitter substances when they activate common TAS2Rs. Consequently, PROP/PTC sensitivity was not a reliable predictor of general bitter sensitivity. In addition, our findings provide a novel framework to predict taste sensitivity based on their specific T2R activation profile.
Collapse
Affiliation(s)
- Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland 4072, Australia,
| | - Asya Aldayyani
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland 4072, Australia, School of Agriculture and Food Science, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Pridhuvi Thavaraj
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Science, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Delma Greenway
- School of Agriculture and Food Science, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Walter G Thomas
- School of Biomedical Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia and
| | - Wolfgang Meyerhof
- Department of Molecular Genetics, German Institute of Human Nutrition (DIfE) Potsdam-Rehbruecke, Nuthetal, Germany
| | - Natacha Roudnitzky
- Department of Molecular Genetics, German Institute of Human Nutrition (DIfE) Potsdam-Rehbruecke, Nuthetal, Germany
| | - Simon R Foster
- School of Biomedical Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia and
| |
Collapse
|
35
|
Torregrossa AM, Loney GC, Smith JC, Eckel LA. Examination of the perception of sweet- and bitter-like taste qualities in sucralose preferring and avoiding rats. Physiol Behav 2014; 140:96-103. [PMID: 25497078 DOI: 10.1016/j.physbeh.2014.12.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Revised: 12/05/2014] [Accepted: 12/08/2014] [Indexed: 01/12/2023]
Abstract
Sucralose avoiding rats detect a bitter-like taste quality in concentrations of sucralose that are strongly preferred over water by sucralose preferring rats. Here, we investigated whether sucralose preferrers (SP) also detect a bitter-like quality in sucralose that may be masked by an increased perception of sucralose's sweet-like quality. A microstructural analysis of sucralose intake revealed that, at concentrations they avoided in preference tests, sucralose avoiders (SA) consumed smaller and fewer bouts of sucralose than SP. Interestingly, the concentration-dependent increase in sucralose preference in SP was not associated with larger bouts or increased lick rate, two measures that are expected to increase with increasing perceived sweetness. This suggests that SP can detect an aversive quality in sucralose, but this perception of a presumably bitter-like quality may be masked by increased salience of a sweet-like quality that sustains high levels of intake in SP. Further evidence for increased sweet-taste perception in SP, relative to SA, was obtained in a second study in which SP consumed more of a palatable sweet-milk diet than SA. These are the first data to suggest that SP are not blind to the bitter-like quality in sucralose, and that there may be differences in sweet-taste perception between SP and SA.
Collapse
Affiliation(s)
- A-M Torregrossa
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL 32306, USA.
| | - G C Loney
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL 32306, USA
| | - J C Smith
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL 32306, USA
| | - L A Eckel
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL 32306, USA
| |
Collapse
|
36
|
Nesil T, Kanit L, Pogun S. Bitter taste and nicotine preference: evidence for sex differences in rats. THE AMERICAN JOURNAL OF DRUG AND ALCOHOL ABUSE 2014; 41:57-67. [DOI: 10.3109/00952990.2014.990091] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
37
|
Imaging methodologies and applications for nutrition research: what can functional MRI offer? Proc Nutr Soc 2014; 74:89-98. [DOI: 10.1017/s0029665114001530] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Food intake is influenced by a complex regulatory system involving the integration of a wide variety of sensory inputs across multiple brain areas. Over the past decade, advances in neuroimaging using functional MRI (fMRI) have provided valuable insight into these pathways in the human brain. This review provides an outline of the methodology of fMRI, introducing the widely used blood oxygenation level-dependent contrast for fMRI and direct measures of cerebral blood flow using arterial spin labelling. A review of fMRI studies of the brain's response to taste, aroma and oral somatosensation, and how fat is sensed and mapped in the brain in relation to the pleasantness of food, and appetite control is given. The influence of phenotype on individual variability in cortical responses is addressed, and an overview of fMRI studies investigating hormonal influences (e.g. peptide YY, cholecystokinin and ghrelin) on appetite-related brain processes provided. Finally, recent developments in MR technology at ultra-high field (7 T) are introduced, highlighting the advances this can provide for fMRI studies to investigate the neural underpinnings in nutrition research. In conclusion, neuroimaging methods provide valuable insight into the mechanisms of flavour perception and appetite behaviour.
Collapse
|
38
|
Fogel A, Blissett J. Effects of sucrose detection threshold and weight status on intake of fruit and vegetables in children. Appetite 2014; 83:309-316. [PMID: 25218719 DOI: 10.1016/j.appet.2014.09.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 08/29/2014] [Accepted: 09/04/2014] [Indexed: 01/26/2023]
Abstract
Past research on the relationship between taste sensitivity and fruit and vegetable (FV) intake in children has focused on sensitivity to bitter taste. The effects of sensitivity to sweet taste on intake of FV have never been investigated. Furthermore, the effects of children's weight on intake of FV are inconclusive. This study measured the effects of Sucrose Detection Threshold (SDT) and weight status on intake of FV in children. The participants of this study were 99 children between 5-9 years old. Parents reported their own and their children's 24 hour intake of FV and completed a measure of children's sensory sensitivity. Children completed the triangle test with suprathreshold concentrations of sucrose ranging between 0.2% and 1.6%, in 0.2% increments. Two MANCOVAs showed that, controlling for parental intake and children's sensory sensitivity, there was a main effect of SDT on intake of fruit (p < 0.05), which was exclusive to non-astringent fruit (p < 0.05), and cruciferous vegetables (p < 0.01). Weight status had no effect on intake of FV. Mechanisms behind the effects of SDT are discussed in the context of past research on bitter taste sensitivity.
Collapse
Affiliation(s)
- Anna Fogel
- School of Psychology, University of Birmingham, UK.
| | | |
Collapse
|
39
|
Pawar HA, Joshi PR. Development and Evaluation of Taste Masked Granular Formulation of Satranidazole by Melt Granulation Technique. JOURNAL OF PHARMACEUTICS 2014; 2014:789676. [PMID: 26556200 PMCID: PMC4590832 DOI: 10.1155/2014/789676] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 12/31/2013] [Indexed: 11/17/2022]
Abstract
Drugs from nitroimidazole category are generally bitter in taste. Oral formulation with bitter taste is not palatable. Geriatrics and pediatrics patients usually suffer from swallowing difficulties. Many other patients in some disease conditions avoid swallowing tablets. Satranidazole is a new nitro-imidazole derivative with bitter taste and is available in market as film coated tablet. The purpose of this research was to mask the bitter taste of Satranidazole by coating complexation with low melting point wax and Eudragit EPO. Different types of wax (glyceryl monostearate, stearic acid and cetyl alcohol) were tried for taste masking. The drug to stearic acid ratio 1 : 2 was found to be optimum on the basis of taste evaluation and in vitro release. The formulated granules were found to possess good flow property. FTIR studies confirmed that there was no interaction between drug and excipients. Scanning Electron Microscopy of drug and the optimized batch of granules was performed. The in vitro release of drug from granules was compared with marketed tablet formulation. The taste masked granules of optimized batch showed 87.65% release of drug in 1 hr which is comparable to that of marketed tablet formulation.
Collapse
Affiliation(s)
- Harshal Ashok Pawar
- Department of Quality Assurance, Dr. L. H. Hiranandani College of Pharmacy, Smt. CHM Campus, Opp. Ulhasnagar Railway Station, Ulhasnagar, Maharashtra 421003, India
| | - Pooja Rasiklal Joshi
- Dr. L. H. Hiranandani College of Pharmacy, Ulhasnagar, Maharashtra 421003, India
| |
Collapse
|
40
|
Shafaie Y, Koelliker Y, Hoffman DJ, Tepper BJ. Energy intake and diet selection during buffet consumption in women classified by the 6-n-propylthiouracil bitter taste phenotype. Am J Clin Nutr 2013; 98:1583-91. [PMID: 24153345 DOI: 10.3945/ajcn.113.058818] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Exposure to a variety of energy-dense foods promotes increased energy intake and adiposity. Taste blindness to the bitterness of 6-n-propylthiouracil (PROP) has been associated with increased adiposity in women and might be linked to an increased energy intake and greater selection of dietary fat. OBJECTIVE We investigated whether PROP nontaster (NT) women would consume more fat and energy in a buffet setting than medium taster (MT) or supertaster (ST) women. DESIGN Seventy-five non-diet-restrained, lean, young women [mean ± SEM BMI (in kg/m²): 21.5 ± 0.6; age: 26.1 ± 1.3 y) ate lunch and dinner in the laboratory for 3 consecutive days under the following 2 conditions: ad libitum control meals (CONTs) or high-variety buffet meals (BUFFs). A standard breakfast was consumed each day of the study (4 - d washout between conditions). RESULTS NTs and MTs consumed more energy and fat (as the percentage of energy) from BUFFs than did STs (P < 0.01), which contributed to higher daily energy intakes in these 2 groups of women during BUFFs (2149 ± 49 kcal/d for NTs and 2209 ± 48 kcal/d for MTs compared with 1933 ± 50 kcal/d for STs; P < 0.01). Together, NTs and MTs consumed an extra 246 kcal/d during BUFFs than during CONTs. In addition, compared with STs, NTs and MTs consumed more added fats and sweets (servings/d; P < 0.003) and more energy from snacks (P < 0.01) across all study days. CONCLUSIONS NT and MT women consume more daily energy than do ST women when eating in a buffet setting, which is a common type of dietary exposure. This increase in energy intake over time could contribute to a positive energy balance and increased adiposity previously reported in these women.
Collapse
Affiliation(s)
- Yasmine Shafaie
- Department of Food Science (YS, YK, and BJT) and the Nutritional Sciences Department (DJH), Rutgers University, New Brunswick, NJ
| | | | | | | |
Collapse
|
41
|
Hartvig D, Hausner H, Wendin K, Bredie WLP. Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children. Appetite 2013; 74:70-8. [PMID: 24291404 DOI: 10.1016/j.appet.2013.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2013] [Revised: 11/08/2013] [Accepted: 11/15/2013] [Indexed: 11/26/2022]
Abstract
The acceptance of novel foods by children is related to a number of factors, and differences in taste sensitivity may form some specific challenges. High sensitivity might be a barrier to the acceptance of sour/bitter products by children. This study investigated the effect of sensitivity to bitter, sour, sweet, and salty tastes on the acceptance of Nordic juices in 9- to 11-year-old children. A total of 328 children were subjected to two taste sensitivity tests for quinine, citric acid, sucrose, and NaCl. Their acceptance of six juices (carrot, rosehip, sea-buckthorn, lingonberry, grapefruit, and aronia) was measured. Bitter sensitivity was found to be significantly correlated to the intake of the sweet sea-buckthorn and lingonberry juices; the most bitter-sensitive children exhibited the highest intake of these juices. The opposite relationship was found for bitter sensitivity and the intake of the bitter grapefruit juice. Sour, sweet, and salt sensitivities did not affect the intake of any of the juices. Liking scores were not affected by sensitivity. In conclusion, bitter sensitivity appears to influence food intake in children to a greater extent than sour, sweet, or salt sensitivity. Bitter-sensitive children exhibited a reduced intake of grapefruit juice and a higher intake of sucrose-sweetened juices. Thus, bitter sensitivity might be a challenge in the acceptance of certain bitter foods.
Collapse
Affiliation(s)
- Ditte Hartvig
- Department of Food Science, Section for Sensory and Consumer Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark.
| | - Helene Hausner
- Department of Food Science, Section for Sensory and Consumer Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - Karin Wendin
- Department of Food Science, Section for Sensory and Consumer Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; SP Technical Research Institute of Sweden, IDEON, SE-22370 Lund, Sweden; Food and Meal Science, Kristianstad University, 291 88Kristianstad, Sweden
| | - Wender L P Bredie
- Department of Food Science, Section for Sensory and Consumer Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| |
Collapse
|
42
|
Running CA, Mattes RD, Tucker RM. Fat taste in humans: Sources of within- and between-subject variability. Prog Lipid Res 2013; 52:438-45. [DOI: 10.1016/j.plipres.2013.04.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 04/26/2013] [Accepted: 04/27/2013] [Indexed: 01/14/2023]
|
43
|
Response to bitter substances in primates: Roles of diet tendency and weaning age. COGNITIVE AFFECTIVE & BEHAVIORAL NEUROSCIENCE 2013; 13:916-29. [DOI: 10.3758/s13415-013-0171-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
44
|
Loney GC, Torregrossa AM, Carballo C, Eckel LA. Preference for sucralose predicts behavioral responses to sweet and bittersweet tastants. Chem Senses 2012; 37:445-53. [PMID: 22281530 DOI: 10.1093/chemse/bjr126] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Rats can be classified as either sucralose avoiders (SA) or sucralose preferrers (SP) based on their behavioral responses in 2-bottle preference, 1-bottle intake, and brief-access licking tests. The present study demonstrates that this robust phenotypic variation in the preference for sucralose predicts acceptance of saccharin, an artificial sweetener with a purported concentration-dependent "bitter" side taste and a 0.25 M sucrose solution adulterated with increasing concentrations of quinine hydrochloride (QHCl). Specifically, SA displayed decreased preference for and intakes of saccharin (≥41.5 mM) and sucrose-QHCl (>0.5 mM QHCl) solutions, relative to SP. In a second experiment involving brief-access (30-s) tests, SP and SA did not differ in their unconditioned licking responses across a range of sodium chloride or QHCl solutions (0.03-1 mM). However, the acceptability threshold for sucrose was lower in SA, relative to SP (0.06 and 0.13 M, respectively). Our findings suggest that phenotypic differences in sucralose preference are indicative of a more general difference in the hedonic processing of stimuli containing "bittersweet" or "sweet" taste qualities.
Collapse
Affiliation(s)
- Gregory C Loney
- Department of Psychology, Florida State University, 1107 West Call Street, Tallahassee, FL 32306-4301, USA
| | | | | | | |
Collapse
|
45
|
Gustatory Discriminative Norms for Caffeine in Normal Use Point to Supertasters, Tasters and Non-tasters. CHEMOSENS PERCEPT 2011. [DOI: 10.1007/s12078-011-9092-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
46
|
Loney GC, Torregrossa AM, Smith JC, Sclafani A, Eckel LA. Rats display a robust bimodal preference profile for sucralose. Chem Senses 2011; 36:733-45. [PMID: 21653913 DOI: 10.1093/chemse/bjr048] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Female Sprague-Dawley rats display considerable variability in their preference for the artificial sweetener sucralose over water. While some rats can be classified as sucralose preferrers (SP), as they prefer sucralose across a broad range of concentrations, others can be classified as sucralose avoiders (SA), as they avoid sucralose at concentrations above 0.1 g/L. Here, we expand on a previous report of this phenomenon by demonstrating, in a series of 2-bottle 24-h preference tests involving water and an ascending series of sucralose concentrations, that this variability in sucralose preference is robust across sex, stage of the estrous cycle, and 2 rat strains (Long-Evans and Sprague-Dawley). In a second experiment involving a large sample of rats (n = 50), we established that the ratio of SP to SA is approximately 35-65%. This bimodal behavioral response to sucralose appears to be driven by taste because rats display a similar bimodal licking response to a range of sucralose solutions presented during brief-access tests. Finally, we have shown that sucralose avoidance is extremely robust as 23-h water-deprived SA continue to avoid sucralose in 1-h single-bottle intake tests. Based on their reduced licking responses to sucralose during brief-access (taste driven) tests, and the fact that their distaste for sucralose cannot be overcome by the motivation to rehydrate, we conclude that SA detect a negative taste quality of sucralose that SP are relatively insensitive to.
Collapse
Affiliation(s)
- Gregory C Loney
- Program in Neuroscience, Department of Psychology, Florida State University, Tallahassee, USA
| | | | | | | | | |
Collapse
|
47
|
Desai H, Smutzer G, Coldwell SE, Griffith JW. Validation of edible taste strips for identifying PROP taste recognition thresholds. Laryngoscope 2011; 121:1177-83. [PMID: 21557234 DOI: 10.1002/lary.21757] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2010] [Revised: 01/20/2011] [Accepted: 01/24/2011] [Indexed: 11/06/2022]
Abstract
OBJECTIVES/HYPOTHESIS The purpose of this study was to validate the use of edible taste strips for measuring taste recognition thresholds for the bitter-tasting compound 6-n-propylthiouracil (PROP). STUDY DESIGN Taste recognition thresholds for PROP were obtained by two separate methods. Thresholds were also identified in subjects whose airflow through the nose was blocked. Threshold values were then compared to genotype analysis of the TAS2R38 taste receptor, which is the major determinant for the detection of PROP. METHODS Edible taste strips were used to examine taste recognition thresholds for PROP. Thresholds were determined by the method of ascending limits and by the method of reversals. Single nucleotide polymorphism analysis of the TAS2R38 gene was used to identify PROP taster status. RESULTS Taste recognition thresholds for PROP formed two distributions. Thresholds for one group varied from 4 to 219 nmol and represented PROP tasters. The second group could not detect the bitter taste of PROP at ≤800 nmol and represented PROP nontasters. The method of ascending limits and the method of reversals yielded similar threshold results. The expression of a PAV allele permitted detection of PROP, but AVI homozygotes could not detect the bitter taste of PROP. CONCLUSIONS Edible taste strips were successfully used to detect PROP thresholds at values equal to or lower than those obtained in previous studies using PROP solutions or PROP-impregnated filter papers. This study provides validity evidence for the use of edible taste strips for identifying PROP in the human population.
Collapse
Affiliation(s)
- Hetvi Desai
- Department of Biology, Temple University, Philadelphia, Pennsylvania 19122, USA
| | | | | | | |
Collapse
|
48
|
Jyothirmai J, Naganandini S, Aradhya S. Caries experience in 15-year-old school children in Bangalore with inherited taste sensitivity levels to 6-n-propylthiouracil: an observational study. JOURNAL OF INVESTIGATIVE AND CLINICAL DENTISTRY 2011; 2:51-56. [PMID: 25427328 DOI: 10.1111/j.2041-1626.2010.00029.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
AIM The relationship between sugar consumption and caries has been researched extensively for many years. The individual drive for the consumption of sweet food is controlled by a variety of biologic, psychologic, and sociologic factors. Sweet preference has been linked to bitter taste sensitivity to 6-n-propylthiouracil, a heritable trait. The present study investigates the association between inherited taste sensitivity to 6-n-popylthiouracil and dental caries experience in 15-year-old school children. METHODS Two hundred 15-year-old school children from randomly selected schools in Bangalore, India, participated in the study. Data were collected regarding demographic factors and socioeconomic status by personal interviews with the children. Sensitivity to 6-n-propylthiouracil was determined using Tepper filter paper method, and the responses were recorded on the labeled magnitude scale. Each child was examined thoroughly for oral hygiene status and caries experience. Appropriate statistical tests, such as chi-squared test, Fisher's exact test, and Kruskal-Wallis test, were used to analyze the data. RESULTS Non-tasters were significantly associated with caries experience (P < 0.001). The decayed component in non-tasters (3.43 ± 2.18) was statistically significant when compared to tasters (2.86 ± 1.58 medium tasters, 1.50 ± 0.55 supertasters). CONCLUSIONS After all associated factors were controlled, 6-n-propylthiouracil taste status was the only independent variable significantly related to overall caries experience.
Collapse
Affiliation(s)
- Jaddu Jyothirmai
- Department of Preventive and Community Dentistry, The Oxford Dental College, Hospital and Research Centre, Bangalore, Karnataka, India
| | | | | |
Collapse
|
49
|
Fushan AA, Simons CT, Slack JP, Drayna D. Association between common variation in genes encoding sweet taste signaling components and human sucrose perception. Chem Senses 2010; 35:579-92. [PMID: 20660057 DOI: 10.1093/chemse/bjq063] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Variation in taste perception of different chemical substances is a well-known phenomenon in both humans and animals. Recent advances in the understanding of sweet taste signaling have identified a number of proteins involved in this signal transduction. We evaluated the hypothesis that sequence variations occurring in genes encoding taste signaling molecules can influence sweet taste perception in humans. Our population consisted of unrelated individuals (n = 160) of Caucasian, African-American, and Asian descent. Threshold and suprathreshold sensitivities of participants for sucrose were estimated using a sorting test and signal detection analysis that produced cumulative R-index area under the curve (AUC) scores. Genetic association analysis revealed significant correlation of sucrose AUC scores with genetic variation occurring in the GNAT3 gene (single point P = 10(-3) to 10(-4)), which encodes the taste-specific G(alpha) protein subunit gustducin. Subsequent sequencing identified additional GNAT3 variations having significant association with sucrose AUC scores. Collectively, GNAT3 polymorphisms explain 13% of the variation in sucrose perception. Our findings underscore the importance of common genetic variants influencing human taste perception.
Collapse
Affiliation(s)
- Alexey A Fushan
- National Institute on Deafness and Other Communication Disorders, National Institutes of Health, Rockville, MD 20850, USA
| | | | | | | |
Collapse
|
50
|
MICHON C, O'SULLIVAN M, DELAHUNTY C, KERRY J. THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00245.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|