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Mouillot T, Brindisi MC, Gauthier C, Barthet S, Quere C, Litime D, Perrignon-Sommet M, Grall S, Lienard F, Fenech C, Devilliers H, Rouland A, Georges M, Penicaud L, Brondel L, Leloup C, Jacquin-Piques A. Prolonged latency of the gustatory evoked potentials for sucrose solution in subjects living with obesity compared with normal-weight subjects. Int J Obes (Lond) 2024:10.1038/s41366-024-01607-2. [PMID: 39183345 DOI: 10.1038/s41366-024-01607-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 07/19/2024] [Accepted: 08/07/2024] [Indexed: 08/27/2024]
Abstract
OBJECTIVES A difference in cortical treatment of taste information could alter food intake promoting the development of obesity. The main purpose was to compare, in subjects living with obesity (OB) and normal-weight subjects (NW), the characteristics of gustatory evoked potentials (GEP) for sucrose solution (10 g.100 mL-1) before and after a standard lunch. The secondary objective was to evaluate the correlations between GEP and the plasmatic levels of acylated ghrelin, leptin, insulin and serotonin. METHODS Each subject had 2 randomized sessions spaced by an interval of 2 days. During one session, subjects were fasting and during the other, subjects took a lunch low in sugar. In each session, subjects had a blood test before a first GEP recording followed by a second GEP recording either after a lunch (feeding session) or no lunch (fasting session). RESULTS Twenty-eight OB (BMI: 38.6 ± 9.0 kg.m-2) were matched to 22 NW (BMI: 22.3 ± 2.2 kg.m-2). GEP latencies were prolonged in OB regardless the sessions and the time before and after lunch, compared with NW (in Cz at the morning: 170 ± 33 ms vs 138 ± 25 ms respectively; p < 0.001). The increase in latency observed in NW after lunch was not observed in OB. Negative or positive correlations were noted in all participants between GEP latencies and ghrelin, leptin, insulin plasmatic levels (P1Cz, r = -0.38, r = 0.33, r = 0.37 respectively, p < 0.0001). CONCLUSIONS This study highlights a slower activation in the taste cortex in OB compared with NW.
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Affiliation(s)
- Thomas Mouillot
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France.
- Hepato-gastroenterology Department, CHU F. Mitterrand, 21000, Dijon, France.
| | - Marie-Claude Brindisi
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Endocrinology and Diabetology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Cyril Gauthier
- Espace Médical Nutrition et Obésité, Ramsay Santé, Valmy medical center, 21000, Dijon, France
| | - Sophie Barthet
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Clémence Quere
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Djihed Litime
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Manon Perrignon-Sommet
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Sylvie Grall
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Fabienne Lienard
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Claire Fenech
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Hervé Devilliers
- Clinical Investigation Center, CHU F. Mitterrand, 21000, Dijon, France
| | - Alexia Rouland
- Endocrinology and Diabetology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Marjolaine Georges
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Pneumology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Luc Penicaud
- RESTORE, UMR INSERM 1301, CNRS 5070, University of Toulouse III - Paul Sabatier, EFS, ENVT, 31432, Toulouse, France
| | - Laurent Brondel
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Hepato-gastroenterology Department, CHU F. Mitterrand, 21000, Dijon, France
| | - Corinne Leloup
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
| | - Agnès Jacquin-Piques
- Center for Taste and Feeding Behaviour (CSGA), UMR CNRS 6265, INRAE 1324, Université de Bourgogne, L'institut Agro Dijon, 21000, Dijon, France
- Clinical Neurophysiology Department, CHU F. Mitterrand, 21000, Dijon, France
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Képes Z, Aranyi C, Forgács A, Nagy F, Kukuts K, Hascsi Z, Esze R, Somodi S, Káplár M, Varga J, Emri M, Garai I. Glucose-level dependent brain hypometabolism in type 2 diabetes mellitus and obesity. Eur J Hybrid Imaging 2021; 5:3. [PMID: 34181137 PMCID: PMC8218076 DOI: 10.1186/s41824-021-00097-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Accepted: 02/08/2021] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Metabolic syndrome and its individual components lead to wide-ranging consequences, many of which affect the central nervous system. In this study, we compared the [18F]FDG regional brain metabolic pattern of participants with type 2 diabetes mellitus (T2DM) and non-DM obese individuals. METHODS In our prospective study, 51 patients with controlled T2DM (ages 50.6 ± 8.0 years) and 45 non-DM obese participants (ages 52.0 ± 9.6 years) were enrolled. Glucose levels measured before PET/CT examination (pre-PET glucose) as well as laboratory parameters assessing glucose and lipid status were determined. NeuroQ application (NeuroQTM 3.6, Syntermed, Philips) was used to evaluate regional brain metabolic differences. [18F]FDG PET/CT (AnyScan PC, Mediso) scans, estimating brain metabolism, were transformed to MNI152 brain map after T1 registration and used for SPM-based group comparison of brain metabolism corrected for pre-PET glucose, and correlation analysis with laboratory parameters. RESULTS NeuroQ analysis did not reveal significant regional metabolic defects in either group. Voxel-based group comparison revealed significantly (PFWE<0.05) decreased metabolism in the region of the precuneus and in the right superior frontal gyrus (rSFG) in the diabetic group as compared to the obese patients. Data analysis corrected for pre-PET glucose level showed a hypometabolic difference only in the rSFG in T2DM. Voxel-based correlation analysis showed significant negative correlation of the metabolism in the following brain regions with pre-PET glucose in diabetes: precuneus, left posterior orbital gyrus, right calcarine cortex and right orbital part of inferior frontal gyrus; whilst in the obese group only the right rolandic (pericentral) operculum proved to be sensitive to pre-PET glucose level. CONCLUSIONS To our knowledge, this is the first study to perform pre-PET glucose level corrected comparative analysis of brain metabolism in T2DM and obesity. We also examined the pre-PET glucose level dependency of regional cerebral metabolism in the two groups separately. Large-scale future studies are warranted to perform further correlation analysis with the aim of determining the effects of metabolic disturbances on brain metabolism.
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Affiliation(s)
- Z. Képes
- Faculty of Medicine, Department of Medical Imaging, Division of Nuclear Medicine and Translational Imaging, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - Cs. Aranyi
- Faculty of Medicine, Department of Medical Imaging, Division of Nuclear Medicine and Translational Imaging, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - A. Forgács
- Scanomed Ltd. Nuclear Medicine Centers, Nagyerdei krt. 98, Debrecen, Hungary
| | - F. Nagy
- Scanomed Ltd. Nuclear Medicine Centers, Nagyerdei krt. 98, Debrecen, Hungary
| | - K. Kukuts
- Scanomed Ltd. Nuclear Medicine Centers, Nagyerdei krt. 98, Debrecen, Hungary
| | - Zs. Hascsi
- Scanomed Ltd. Nuclear Medicine Centers, Nagyerdei krt. 98, Debrecen, Hungary
| | - R. Esze
- Faculty of Medicine, Department of Internal Medicine, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - S. Somodi
- Faculty of Medicine, Department of Internal Medicine, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - M. Káplár
- Faculty of Medicine, Department of Internal Medicine, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - J. Varga
- Faculty of Medicine, Department of Medical Imaging, Division of Nuclear Medicine and Translational Imaging, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - M. Emri
- Faculty of Medicine, Department of Medical Imaging, Division of Nuclear Medicine and Translational Imaging, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
| | - I. Garai
- Faculty of Medicine, Department of Medical Imaging, Division of Nuclear Medicine and Translational Imaging, University of Debrecen, Nagyerdei krt. 98, Debrecen, Hungary
- Scanomed Ltd. Nuclear Medicine Centers, Nagyerdei krt. 98, Debrecen, Hungary
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3
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Reed DR, Alhadeff AL, Beauchamp GK, Chaudhari N, Duffy VB, Dus M, Fontanini A, Glendinning JI, Green BG, Joseph PV, Kyriazis GA, Lyte M, Maruvada P, McGann JP, McLaughlin JT, Moran TH, Murphy C, Noble EE, Pepino MY, Pluznick JL, Rother KI, Saez E, Spector AC, Sternini C, Mattes RD. NIH Workshop Report: sensory nutrition and disease. Am J Clin Nutr 2021; 113:232-245. [PMID: 33300030 PMCID: PMC7779223 DOI: 10.1093/ajcn/nqaa302] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 09/30/2020] [Indexed: 12/13/2022] Open
Abstract
In November 2019, the NIH held the "Sensory Nutrition and Disease" workshop to challenge multidisciplinary researchers working at the interface of sensory science, food science, psychology, neuroscience, nutrition, and health sciences to explore how chemosensation influences dietary choice and health. This report summarizes deliberations of the workshop, as well as follow-up discussion in the wake of the current pandemic. Three topics were addressed: A) the need to optimize human chemosensory testing and assessment, B) the plasticity of chemosensory systems, and C) the interplay of chemosensory signals, cognitive signals, dietary intake, and metabolism. Several ways to advance sensory nutrition research emerged from the workshop: 1) refining methods to measure chemosensation in large cohort studies and validating measures that reflect perception of complex chemosensations relevant to dietary choice; 2) characterizing interindividual differences in chemosensory function and how they affect ingestive behaviors, health, and disease risk; 3) defining circuit-level organization and function that link and interact with gustatory, olfactory, homeostatic, visceral, and cognitive systems; and 4) discovering new ligands for chemosensory receptors (e.g., those produced by the microbiome) and cataloging cell types expressing these receptors. Several of these priorities were made more urgent by the current pandemic because infection with sudden acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and the ensuing coronavirus disease of 2019 has direct short- and perhaps long-term effects on flavor perception. There is increasing evidence of functional interactions between the chemosensory and nutritional sciences. Better characterization of this interface is expected to yield insights to promote health, mitigate disease risk, and guide nutrition policy.
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Affiliation(s)
| | - Amber L Alhadeff
- Monell Chemical Senses Center, Philadelphia, PA, USA
- Department of Neuroscience, University of Pennsylvania, Philadelphia, PA, USA
| | | | - Nirupa Chaudhari
- Department of Physiology and Biophysics, University of Miami Miller School of Medicine, Miami, FL, USA
- Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, FL, USA
- Program in Neurosciences, University of Miami Miller School of Medicine, Miami, FL, USA
| | - Valerie B Duffy
- Department of Allied Health Sciences, University of Connecticut, Storrs, CT, USA
| | - Monica Dus
- Department of Molecular, Cellular, and Developmental Biology, University of Michigan, Ann Arbor, MI, USA
| | - Alfredo Fontanini
- Department of Neurobiology and Behavior, Stony Brook University, Stony Brook, NY, USA
| | - John I Glendinning
- Department of Biology, Barnard College, Columbia University, New York, NY, USA
- Department of Neuroscience and Behavior, Barnard College, Columbia University, New York, NY, USA
| | - Barry G Green
- The John B Pierce Laboratory, New Haven, CT, USA
- Department of Surgery (Otolaryngology), Yale School of Medicine, Yale University, New Haven, CT, USA
| | - Paule V Joseph
- National Institute of Alcohol Abuse and Alcoholism, NIH, Bethesda, MD, USA
- National Institute of Nursing, NIH, Bethesda, MD, USA
| | - George A Kyriazis
- Department of Biological Chemistry and Pharmacology, College of Medicine, The Ohio State University, Columbus, OH, USA
| | - Mark Lyte
- Interdepartmental Microbiology Graduate Program, Iowa State University, Ames, IA, USA
- Department of Veterinary Microbiology and Preventive Medicine, Iowa State University, Ames, IA, USA
| | - Padma Maruvada
- National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, MD, USA
| | - John P McGann
- Behavioral and Systems Neuroscience, Department of Psychology, Rutgers University, Piscataway, NJ, USA
| | - John T McLaughlin
- Division of Diabetes, Endocrinology, & Gastroenterology, School of Medical Sciences, Faculty of Biology, Medicine, and Health, The University of Manchester, Manchester, United Kingdom
- Department of Gastroenterology, Salford Royal NHS Foundation Trust, Salford, United Kingdom
| | - Timothy H Moran
- Department of Psychiatry & Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Claire Murphy
- Department of Psychology, San Diego State University, San Diego, CA, USA
- Department of Psychiatry, University of California, San Diego, San Diego, CA, USA
| | - Emily E Noble
- Department of Foods and Nutrition, University of Georgia, Athens, GA, USA
| | - M Yanina Pepino
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Jennifer L Pluznick
- Department of Physiology, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Kristina I Rother
- Intramural Research Program, National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, MD, USA
| | - Enrique Saez
- Department of Molecular Medicine, The Scripps Research Institute, La Jolla, CA, USA
| | - Alan C Spector
- Department of Psychology, Florida State University, Tallahassee, FL, USA
- Program in Neuroscience, Florida State University, Tallahassee, FL, USA
| | - Catia Sternini
- Digestive Disease Division, Departments of Medicine and Neurobiology, David Geffen School of Medicine, University of California at Los Angeles, Los Angeles, CA, USA
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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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
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Mouillot T, Barthet S, Janin L, Creteau C, Devilliers H, Brindisi MC, Penicaud L, Leloup C, Brondel L, Jacquin-Piques A. Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions. Chem Senses 2019; 44:435-447. [PMID: 31168584 DOI: 10.1093/chemse/bjz034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose - sit. A), and with an identical molar concentration (0.29 M - sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P < 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P < 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.
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Affiliation(s)
- Thomas Mouillot
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France
| | - Sophie Barthet
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Lucie Janin
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Camille Creteau
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Hervé Devilliers
- CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France
| | - Marie-Claude Brindisi
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France
| | - Luc Penicaud
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France
| | - Corinne Leloup
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Laurent Brondel
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Clinical Neurophysiology, Rue Paul Gaffarel, Dijon, France
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6
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Taste loss with obesity in mice and men. Int J Obes (Lond) 2019; 44:739-743. [PMID: 31388094 DOI: 10.1038/s41366-019-0429-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/24/2019] [Accepted: 06/30/2019] [Indexed: 01/11/2023]
Abstract
BACKGROUND Our sense of taste is critical in defining our food choices and habits. Located primarily in our tongue, taste buds are small assemblies of constantly renewing sensory cells, tasked with evaluating oral stimuli before the food we eat is consumed. METHODS Using both mice and a free-living human population, we tracked taste papilla abundancy with weight gain, to test for deficiencies in the taste system of obese mice and humans with increased adiposity. RESULTS Mice fed a high-fat diet for 8 weeks expressed markers for all subtypes of taste cells at a lower level than chow-fed counterparts. This came alongside the loss of markers for taste cell proliferation (Ki-67) and development (β-catenin), as well as lower fungiform papillae density, consistent with earlier results showing lower circumvallate taste bud abundance in obese mice. Likewise, in a population of college students tracked through 4 years of college attendance, the change in density of fungiform papillae, which house taste buds in the anterior tongue, was negatively correlated with change in neck circumference, a marker of adiposity. CONCLUSIONS These results highlight changes in taste during weight gain as a potentially important consideration in the study of obesity.
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Kure Liu C, Joseph PV, Feldman DE, Kroll DS, Burns JA, Manza P, Volkow ND, Wang GJ. Brain Imaging of Taste Perception in Obesity: a Review. Curr Nutr Rep 2019; 8:108-119. [PMID: 30945140 PMCID: PMC6486899 DOI: 10.1007/s13668-019-0269-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
PURPOSE OF REVIEW We summarize neuroimaging findings related to processing of taste (fat, salt, umami, bitter, and sour) in the brain and how they influence hedonic responses and eating behaviors and their role in obesity. RECENT FINDINGS Neuroimaging studies in obese individuals have revealed alterations in reward/motivation, executive control/self-regulation, and limbic/affective circuits that are implicated in food and drug addiction. Psychophysical studies show that sensory properties of food ingredients may be associated with anthropometric and neurocognitive outcomes in obesity. However, few studies have examined the neural correlates of taste and processing of calories and nutrient content in obesity. The literature of neural correlated of bitter, sour, and salty tastes remains sparse in obesity. Most published studies have focused on sweet, followed by fat and umami taste. Studies on calorie processing and its conditioning by preceding taste sensations have started to delineate a dynamic pattern of brain activation associated with appetition. Our expanded understanding of taste processing in the brain from neuroimaging studies is poised to reveal novel prevention and treatment targets to help address overeating and obesity.
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Affiliation(s)
- Christopher Kure Liu
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Paule Valery Joseph
- Sensory Science and Metabolism Unit, Biobehavioral Branch, National Institute of Nursing Research, National Institutes of Health, 31 Center Drive, Rm 5B03, Bethesda, MD 20892-2178 USA
| | - Dana E. Feldman
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Danielle S. Kroll
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Jamie A. Burns
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Peter Manza
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
| | - Nora D. Volkow
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
- National Institute on Drug Abuse, National Institutes of Health, 6001 Executive Blvd., Suite 5274, Bethesda, MD 20892-9581 USA
| | - Gene-Jack Wang
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, 10 Center Dr, Rm B2L124, Bethesda, MD 20892-1013 USA
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Jacobson A, Green E, Haase L, Szajer J, Murphy C. Differential Effects of BMI on Brain Response to Odor in Olfactory, Reward and Memory Regions: Evidence from fMRI. Nutrients 2019; 11:E926. [PMID: 31022978 PMCID: PMC6520683 DOI: 10.3390/nu11040926] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 01/10/2023] Open
Abstract
:Obesity has reached epidemic proportions, motivating research into the underlying mechanisms. Olfaction is a powerful mediator of food consumption, and obesity has been associated with altered olfactory sensitivity. The current study used an event-related functional magnetic resonance imaging (fMRI) to examine the central processing of odor in humans to gain insight into the effect of the body mass index (BMI) on the neural processes involved in rating the pleasantness of a food odor during a hunger state and in a satiety state. We hypothesized that, during the hedonic evaluation of food odor, BMI would be associated with differences in brain activation within olfactory and higher order processing areas important for perception, reward, and memory. We report novel findings of a dissociation between the relationship between BMI and activation in reward areas and in olfactory and odor memory areas, i.e., activation in reward areas decreased as BMI increased, whereas activation in primary olfactory and memory regions increased as BMI increased. A greater BMI is associated with decreased activation in the reward and frontal regions, supporting a blunted reward response in obesity. These findings have important potential implications for decision making, response inhibition, and reward-based behaviors that may play key roles as causal and maintenance factors in obesity. In contrast, a greater BMI is associated with an increased activation in the primary olfactory and memory areas, which was observed during a hunger state. These results raise the speculative hypothesis that high BMI may be associated with hyperactivation in the olfactory and memory areas, and that over time, the resulting excitotoxic effects may contribute to neurodegenerative changes in these areas.
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Affiliation(s)
- Aaron Jacobson
- Department of Psychology, San Diego State University, San Diego, CA 92182, USA.
| | - Erin Green
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
| | - Lori Haase
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
- Department of Psychiatry, University of California School of Medicine, San Diego, CA 92093, USA.
| | - Jacquelyn Szajer
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
| | - Claire Murphy
- Department of Psychology, San Diego State University, San Diego, CA 92182, USA.
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
- Department of Psychiatry, University of California School of Medicine, San Diego, CA 92093, USA.
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9
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Taste Perception and Caffeine Consumption: An fMRI Study. Nutrients 2018; 11:nu11010034. [PMID: 30586867 PMCID: PMC6356791 DOI: 10.3390/nu11010034] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 11/21/2018] [Accepted: 12/18/2018] [Indexed: 12/14/2022] Open
Abstract
Caffeine is ubiquitous, yet its impact on central taste processing is not well understood. Although there has been considerable research on caffeine’s physiological and cognitive effects, there is a paucity of research investigating the effects of caffeine on taste. Here we used functional magnetic resonance imaging (fMRI) to investigate group differences between caffeine consumers and non-consumers in blood-oxygenation-level-dependent (BOLD) activation during hedonic evaluation of taste. We scanned 14 caffeine consumers and 14 caffeine non-consumers at 3 Tesla, while they rated three tastes: caffeine (bitter), sucrose (sweet), and saccharin (sweet with bitter after taste), in aqueous solutions. Differences in BOLD activation were analyzed using voxel wise independent samples t-tests within Analysis of Functional Neuroimage (AFNI). Results indicated that during the hedonic evaluation of caffeine or sucrose, caffeine non-consumers had significantly greater activation in neuronal areas associated with memory and reward. During the hedonic evaluation of saccharin, caffeine consumers had significantly greater activation in areas associated with memory and information processing. The findings suggest caffeine consumption is associated with differential activation in neuronal areas involved in reward, memory, and information processing. Further research on intensity and hedonics of bitter and sweet stimuli in caffeine consumers and non-consumers will be of great interest to better understand the nature of differences in taste perception between caffeine consumers and non-consumers.
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10
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Coquery N, Meurice P, Janvier R, Bobillier E, Quellec S, Fu M, Roura E, Saint-Jalmes H, Val-Laillet D. fMRI-Based Brain Responses to Quinine and Sucrose Gustatory Stimulation for Nutrition Research in the Minipig Model: A Proof-of-Concept Study. Front Behav Neurosci 2018; 12:151. [PMID: 30140206 PMCID: PMC6094987 DOI: 10.3389/fnbeh.2018.00151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 07/03/2018] [Indexed: 01/08/2023] Open
Abstract
The minipig model is of high interest for brain research in nutrition and associated pathologies considering the similarities to human nutritional physiology, brain structures, and functions. In the context of a gustatory stimulation paradigm, fMRI can provide crucial information about the sensory, cognitive, and hedonic integration of exteroceptive stimuli in healthy and pathological nutritional conditions. Our aims were (i) to validate the experimental setup, i.e., fMRI acquisition and SPM-based statistical analysis, with a visual stimulation; (ii) to implement the fMRI procedure in order to map the brain responses to different gustatory stimulations, i.e., sucrose (5%) and quinine (10 mM), and (ii) to investigate the differential effects of potentially aversive (quinine) and appetitive/pleasant (sucrose) oral stimulation on brain responses, especially in the limbic and reward circuits. Six Yucatan minipigs were imaged on an Avanto 1.5-T MRI under isoflurane anesthesia and mechanical ventilation. BOLD signal was recorded during visual or gustatory (artificial saliva, sucrose, or quinine) stimulation with a block paradigm. With the visual stimulation, brain responses were detected in the visual cortex, thus validating our experimental and statistical setup. Quinine and sucrose stimulation promoted different cerebral activation patterns that were concordant, to some extent, to results from human studies. The insular cortex (i.e., gustatory cortex) was activated with both sucrose and quinine, but other regions were specifically activated by one or the other stimulation. Gustatory stimulation combined with fMRI analysis in large animals such as minipigs is a promising approach to investigate the integration of gustatory stimulation in healthy or pathological conditions such as obesity, eating disorders, or dysgeusia. To date, this is the first intent to describe gustatory stimulation in minipigs using fMRI.
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Affiliation(s)
- Nicolas Coquery
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | - Paul Meurice
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | - Régis Janvier
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | - Eric Bobillier
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
| | | | - Minghai Fu
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, Australia
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, Australia
| | - Hervé Saint-Jalmes
- CLCC Eugène Marquis, Inserm, LTSI-UMR 1099, Université de Rennes, Rennes, France
| | - David Val-Laillet
- INRA, INSERM, Univ Rennes, Nutrition Metabolisms and Cancer, NuMeCan, Rennes, France
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11
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Sour Promotes Risk-Taking: An Investigation into the Effect of Taste on Risk-Taking Behaviour in Humans. Sci Rep 2018; 8:7987. [PMID: 29880852 PMCID: PMC5992179 DOI: 10.1038/s41598-018-26164-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Accepted: 05/04/2018] [Indexed: 12/19/2022] Open
Abstract
Taking risks is part of everyday life. Some people actively pursue risky activities (e.g., jumping out of a plane), while others avoid any risk (e.g., people with anxiety disorders). Paradoxically, risk-taking is a primitive behaviour that may lead to a happier life by offering a sense of excitement through self-actualization. Here, we demonstrate for the first time that sour - amongst the five basic tastes (sweet, bitter, sour, salty, and umami) - promotes risk-taking. Based on a series of three experiments, we show that sour has the potential to modulate risk-taking behaviour across two countries (UK and Vietnam), across individual differences in risk-taking personality and styles of thinking (analytic versus intuitive). Modulating risk-taking can improve everyday life for a wide range of people.
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12
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Zhao J, Li M, Zhang Y, Song H, von Deneen KM, Shi Y, Liu Y, He D. Intrinsic brain subsystem associated with dietary restraint, disinhibition and hunger: an fMRI study. Brain Imaging Behav 2018; 11:264-277. [PMID: 26860835 DOI: 10.1007/s11682-015-9491-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Eating behaviors are closely related to body weight, and eating traits are depicted in three dimensions: dietary restraint, disinhibition, and hunger. The current study aims to explore whether these aspects of eating behaviors are related to intrinsic brain activation, and to further investigate the relationship between the brain activation relating to these eating traits and body weight, as well as the link between function connectivity (FC) of the correlative brain regions and body weight. Our results demonstrated positive associations between dietary restraint and baseline activation of the frontal and the temporal regions (i.e., food reward encoding) and the limbic regions (i.e., homeostatic control, including the hypothalamus). Disinhibition was positively associated with the activation of the frontal motivational system (i.e., OFC) and the premotor cortex. Hunger was positively related to extensive activations in the prefrontal, temporal, and limbic, as well as in the cerebellum. Within the brain regions relating to dietary restraint, weight status was negatively correlated with FC of the left middle temporal gyrus and left inferior temporal gyrus, and was positively associated with the FC of regions in the anterior temporal gyrus and fusiform visual cortex. Weight status was positively associated with the FC within regions in the prefrontal motor cortex and the right ACC serving inhibition, and was negatively related with the FC of regions in the frontal cortical-basal ganglia-thalamic circuits responding to hunger control. Our data depicted an association between intrinsic brain activation and dietary restraint, disinhibition, and hunger, and presented the links of their activations and FCs with weight status.
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Affiliation(s)
- Jizheng Zhao
- College of Mechanical and Electronic Engineering, Northwest A&F University, No 22 Xinong Road, Yangling Shaanxi, 712100, China.,School of Life Science and Technology, Xidian University, Xi'an, Shaanxi, 710071, China
| | - Mintong Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, No 22 Xinong Road, Yangling Shaanxi, 712100, China
| | - Yi Zhang
- School of Life Science and Technology, Xidian University, Xi'an, Shaanxi, 710071, China
| | - Huaibo Song
- College of Mechanical and Electronic Engineering, Northwest A&F University, No 22 Xinong Road, Yangling Shaanxi, 712100, China
| | - Karen M von Deneen
- School of Life Science and Technology, Xidian University, Xi'an, Shaanxi, 710071, China
| | - Yinggang Shi
- College of Mechanical and Electronic Engineering, Northwest A&F University, No 22 Xinong Road, Yangling Shaanxi, 712100, China
| | - Yijun Liu
- Department of Psychiatry & McKnight Brain Institute, University of Florida, 1149 South Newell Drive, Gainesville, FL, 32610, USA.,Department of Psychology, Southwest University, Chongqing, 400715, China
| | - Dongjian He
- College of Mechanical and Electronic Engineering, Northwest A&F University, No 22 Xinong Road, Yangling Shaanxi, 712100, China.
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13
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The Role of Food Antioxidants, Benefits of Functional Foods, and Influence of Feeding Habits on the Health of the Older Person: An Overview. Antioxidants (Basel) 2017; 6:antiox6040081. [PMID: 29143759 PMCID: PMC5745491 DOI: 10.3390/antiox6040081] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 10/17/2017] [Accepted: 10/18/2017] [Indexed: 02/07/2023] Open
Abstract
This overview was directed towards understanding the relationship of brain functions with dietary choices mainly by older humans. This included food color, flavor, and aroma, as they relate to dietary sufficiency or the association of antioxidants with neurodegenerative diseases such as dementia and Alzheimer’s disease. Impairment of olfactory and gustatory function in relation to these diseases was also explored. The role of functional foods was considered as a potential treatment of dementia and Alzheimer’s disease through inhibition of acetylcholinesterase as well as similar treatments based on herbs, spices and antioxidants therein. The importance of antioxidants for maintaining the physiological functions of liver, kidney, digestive system, and prevention of cardiovascular diseases and cancer has also been highlighted. Detailed discussion was focused on health promotion of the older person through the frequency and patterns of dietary intake, and a human ecology framework to estimate adverse risk factors for health. Finally, the role of the food industry, mass media, and apps were explored for today’s new older person generation.
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14
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Szajer J, Jacobson A, Green E, Murphy C. Reduced brain response to a sweet taste in Hispanic young adults. Brain Res 2017; 1674:101-110. [PMID: 28851601 DOI: 10.1016/j.brainres.2017.08.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 08/17/2017] [Accepted: 08/22/2017] [Indexed: 12/26/2022]
Abstract
Hispanics have an increased risk for metabolic disorders, which evidence suggests may be due to interactions between lifespan biological, genetic, and lifestyle factors. Studies show the diet of many U.S. Hispanic groups have high sugar consumption, which has been shown to influence future preference for and consumption of high-sugar foods, and is associated with increased risk for insulin-related disorders and obesity. Taste is a primary determinant of food preference and selection. Differences in neural response to taste have been associated with obesity. Understanding brain response to sweet taste stimuli in healthy Hispanic adults is an important first step in characterizing the potential neural mechanisms for this behavior. We used fMRI to examine brain activation during the hedonic evaluation of sucrose as a function of ethnicity in Hispanic and non-Hispanic young adults. Taste stimuli were administered orally while subjects were scanned at 3T. Data were analyzed with AFNI via 3dROIstats and 3dMEMA, a mixed effects multi-level analysis of whole brain activation. The Hispanic group had significantly lower ROI activation in the left amygdala and significantly lower whole brain activation in regions critical for reward processing, and hedonic evaluation (e.g. frontal, orbitofrontal, and anterior cingulate cortices) than the non-Hispanic group. Differences in processing of sweet tastes have important clinical and public health implications, especially considering increased risk of metabolic syndrome and cognitive decline in Hispanic populations. Future research to better understanding relationships between health risk and brain function in Hispanic populations is warranted to better conceptualize and develop interventions for these populations.
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Affiliation(s)
- Jacquelyn Szajer
- San Diego State University/UC San Diego Joint Doctoral Program, San Diego, CA, USA
| | | | - Erin Green
- San Diego State University/UC San Diego Joint Doctoral Program, San Diego, CA, USA
| | - Claire Murphy
- San Diego State University/UC San Diego Joint Doctoral Program, San Diego, CA, USA; San Diego State University, San Diego, CA, USA; University of California, San Diego, CA, USA.
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15
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Martin B, Wang R, Cong WN, Daimon CM, Wu WW, Ni B, Becker KG, Lehrmann E, Wood WH, Zhang Y, Etienne H, van Gastel J, Azmi A, Janssens J, Maudsley S. Altered learning, memory, and social behavior in type 1 taste receptor subunit 3 knock-out mice are associated with neuronal dysfunction. J Biol Chem 2017; 292:11508-11530. [PMID: 28522608 DOI: 10.1074/jbc.m116.773820] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 05/03/2017] [Indexed: 12/19/2022] Open
Abstract
The type 1 taste receptor member 3 (T1R3) is a G protein-coupled receptor involved in sweet-taste perception. Besides the tongue, the T1R3 receptor is highly expressed in brain areas implicated in cognition, including the hippocampus and cortex. As cognitive decline is often preceded by significant metabolic or endocrinological dysfunctions regulated by the sweet-taste perception system, we hypothesized that a disruption of the sweet-taste perception in the brain could have a key role in the development of cognitive dysfunction. To assess the importance of the sweet-taste receptors in the brain, we conducted transcriptomic and proteomic analyses of cortical and hippocampal tissues isolated from T1R3 knock-out (T1R3KO) mice. The effect of an impaired sweet-taste perception system on cognition functions were examined by analyzing synaptic integrity and performing animal behavior on T1R3KO mice. Although T1R3KO mice did not present a metabolically disrupted phenotype, bioinformatic interpretation of the high-dimensionality data indicated a strong neurodegenerative signature associated with significant alterations in pathways involved in neuritogenesis, dendritic growth, and synaptogenesis. Furthermore, a significantly reduced dendritic spine density was observed in T1R3KO mice together with alterations in learning and memory functions as well as sociability deficits. Taken together our data suggest that the sweet-taste receptor system plays an important neurotrophic role in the extralingual central nervous tissue that underpins synaptic function, memory acquisition, and social behavior.
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Affiliation(s)
- Bronwen Martin
- From the Metabolism Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Rui Wang
- From the Metabolism Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Wei-Na Cong
- From the Metabolism Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Caitlin M Daimon
- From the Metabolism Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Wells W Wu
- From the Metabolism Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Bin Ni
- the Receptor Pharmacology Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Kevin G Becker
- the Gene Expression and Genomics Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Elin Lehrmann
- the Gene Expression and Genomics Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - William H Wood
- the Gene Expression and Genomics Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Yongqing Zhang
- the Gene Expression and Genomics Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224
| | - Harmonie Etienne
- the Translational Neurobiology Group, VIB Department of Molecular Genetics, University of Antwerp, AN-2610 Antwerp, Belgium, and.,the Department of Biomedical Sciences, University of Antwerp, AN-2610 Antwerp, Belgium
| | - Jaana van Gastel
- the Translational Neurobiology Group, VIB Department of Molecular Genetics, University of Antwerp, AN-2610 Antwerp, Belgium, and.,the Department of Biomedical Sciences, University of Antwerp, AN-2610 Antwerp, Belgium
| | - Abdelkrim Azmi
- the Translational Neurobiology Group, VIB Department of Molecular Genetics, University of Antwerp, AN-2610 Antwerp, Belgium, and.,the Department of Biomedical Sciences, University of Antwerp, AN-2610 Antwerp, Belgium
| | - Jonathan Janssens
- the Translational Neurobiology Group, VIB Department of Molecular Genetics, University of Antwerp, AN-2610 Antwerp, Belgium, and.,the Department of Biomedical Sciences, University of Antwerp, AN-2610 Antwerp, Belgium
| | - Stuart Maudsley
- the Receptor Pharmacology Unit, NIA, National Institutes of Health, Baltimore, Maryland 21224, .,the Translational Neurobiology Group, VIB Department of Molecular Genetics, University of Antwerp, AN-2610 Antwerp, Belgium, and.,the Department of Biomedical Sciences, University of Antwerp, AN-2610 Antwerp, Belgium
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16
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Jacobson A, Green E, Haase L, Szajer J, Murphy C. Age-Related Changes in Gustatory, Homeostatic, Reward, and Memory Processing of Sweet Taste in the Metabolic Syndrome: An fMRI Study. Perception 2017; 46:283-306. [PMID: 28056655 DOI: 10.1177/0301006616686097] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Age affects the human taste system at peripheral and central levels. Metabolic syndrome is a constellation of risk factors (e.g., abdominal obesity and hypertension) that co-occur, increase with age, and heighten risk for cardiovascular disease, diabetes, and cognitive decline. Little is known about how age, metabolic syndrome, and hunger state interact to influence how the brain processes information about taste. We investigated brain activation during the hedonic evaluation of a pleasant, nutritive stimulus (sucrose) within regions critical for taste, homeostatic energy regulation, and reward, as a function of the interactions among age, metabolic syndrome, and hunger condition. We scanned young and elderly adults, half with risk factors associated with metabolic syndrome twice: Once fasted overnight and once after a preload. Functional magnetic resonance imaging data indicated significant effects of age as well as interactive effects with metabolic syndrome and hunger condition. Age-related differences in activation were dependent on the hunger state in regions critical for homoeostatic energy regulation and basic as well as higher order sensory processing and integration. The effects of age and metabolic syndrome on activation in the insula, orbital frontal cortex, caudate, and the hypothalamus may have particularly important implications for taste processing, energy regulation, and dietary choices.
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Affiliation(s)
- Aaron Jacobson
- Department of Psychology, San Diego State University, CA, USA
| | - Erin Green
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, CA, USA
| | - Lori Haase
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, CA, USA
| | - Jacquelyn Szajer
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, CA, USA
| | - Claire Murphy
- Department of Psychology, San Diego State University, CA, USA; San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, CA, USA; Division of Head and Neck Surgery, University of California San Diego School of Medicine, CA, USA
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