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Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Li X, Battino M, Zou X, Zhao L. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems. Food Res Int 2023; 173:113277. [PMID: 37803590 DOI: 10.1016/j.foodres.2023.113277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/26/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
Abstract
The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of "má là" umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %-1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PnSnUn carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens' power function the sodium reduction was calculated, it was evident that two "má là" umami flavor combinations (one flavor combination was low "má", low "là" and moderate umami, and the other flavor combination with moderate "má", low "là" and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the "má là" umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.
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Affiliation(s)
- Xiaoxia Sun
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Di Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bolin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Houyin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xin Li
- Hengshun Vinegar Co., Ltd, Zhenjiang 212004, China
| | - Maurizio Battino
- School of Food and Biological Engineering and International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60121 Ancona, Italy
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
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Yang D, Jiang J, Li W, Zhang R, Sun L, Meng J. Neural mechanisms of priming effects of spicy food pictures induced analgesia. Biol Psychol 2023; 184:108688. [PMID: 37730170 DOI: 10.1016/j.biopsycho.2023.108688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
In this study, the effects of the priming of spicy food pictures on pain perception were evaluated in female participants using standardized methods of pain. Results from behavior tests revealed that the priming of spicy food pictures significantly reduced pain perception, particularly at high-pain intensities. Electrophysiological analysis showed that the analgesic effects of spicy food pictures were linked to decreased pain-related event-related potentials, such as N2 and P2 amplitudes, and suppressed θ-oscillations in the sensorimotor cortex. Both N2 amplitudes and θ-oscillations activities were found to be correlated with participants' pain perception. These results suggest that spicy-arousal stimuli may act as an "antagonist" to the increase in N2 amplitudes and θ-oscillations power induced by pain and influence the neuronal networks involved in integrating spontaneous nociceptive resources, which supports the dissociation theory of pain sensation and affection. These findings highlight the potential use of spicy-arousal stimuli as an analgesic and emphasize the importance of considering both the intensity of the stimuli and the individual's emotional state in the assessment and treatment of pain.
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Affiliation(s)
- Di Yang
- Research Center for Brain and Cognitive Science, Chongqing Normal University, Chongqing, China; Key Laboratory of Applied Psychology, Chongqing Normal University, Chongqing, China; Department of Psychology, Soochow University, Suzhou, China
| | - Jin Jiang
- School of Automotive Engineering, Chongqing Wuyi Polytechinc, Chongqing, China
| | - Wanchen Li
- School of Psychology, Shenzhen University, Shenzhen, China
| | | | - Luzhuang Sun
- School of Economics and Management, Chongqing University of Posts and Telecommunications, Chongqing, China
| | - Jing Meng
- Research Center for Brain and Cognitive Science, Chongqing Normal University, Chongqing, China; Key Laboratory of Applied Psychology, Chongqing Normal University, Chongqing, China.
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Zhou L, Ma Y, Chen H, Han P. Sex-specific association between regional gray matter volume and spicy food craving or consumption. Appetite 2023; 190:107038. [PMID: 37690620 DOI: 10.1016/j.appet.2023.107038] [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: 03/11/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023]
Abstract
Both food cravings and long-term food consumption have been associated with brain changes. Sex differences in food craving are robust and substantial. The current study examined the potential sex-specific neuroanatomical correlates of spicy food craving and habitual spicy food consumption. One hundred and forty-nine participants completed the Spicy Food Consumption Questionnaire and the Spicy Food Craving Questionnaire while their structural brain images were acquired using a 3-T scanner. Multiple regression analysis was used to examine regional gray matter volume (GMV) in relation to questionnaire scores. GMV of the right supplementary motor area (SMA) and the dorsal superior frontal gyrus were significantly correlated with spicy food craving in women, whereas spicy food craving was associated with greater GMV of the inferior temporal gyrus and the occipital gyrus in men. In addition, habitual spicy food consumption was correlated with increased GMV of the bilateral putamen, left postcentral gyrus, and right paracentral lobule, which was more pronounced among female participants. These findings suggest distinct central neuroanatomical reflections of trait craving or habitual exposure to spicy flavors. The sex-specific correlation between spicy food craving and brain anatomical features may be related to food-related sensory imagery or cognitive control.
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Affiliation(s)
- Luyi Zhou
- Faculty of Psychology, Southwest University, Chongqing, China
| | - Yihang Ma
- Faculty of Psychology, Southwest University, Chongqing, China
| | - Hong Chen
- Faculty of Psychology, Southwest University, Chongqing, China; MOE Key Laboratory of Cognition and Personality, Southwest University, Chongqing, China
| | - Pengfei Han
- Faculty of Psychology, Southwest University, Chongqing, China; MOE Key Laboratory of Cognition and Personality, Southwest University, Chongqing, China.
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Han P, Su T, Chen H, Hummel T. Regional brain morphology of the primary somatosensory cortex correlates with spicy food consumption and capsaicin sensitivity. Nutr Neurosci 2023; 26:208-216. [PMID: 35156563 DOI: 10.1080/1028415x.2022.2031495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Objective: Habitual spicy food consumption leads to altered perception of capsaicin. Little is known about the neural morphological correlates of habitual spicy food intake and related trigeminal perceptions. In this study, we used voxel-based morphometry to identify brain regions where regional gray matter volume (GMV) correlates to spicy food consumption. Methods: Fifty-two participants were surveyed for their spicy food dietary habit by a composite score of spicy diet duration, frequency of spicy food consumption, and preferred degree of spiciness. Forty-two participants were further assessed for oral sensitivity and intensity ratings of capsaicin-induced irritation, and intranasal sensitivity and intensity of trigeminal odors. Results: We found that the composite spicy score was positively correlated to GMV of the primary somatosensory area (SI), and the primary (M1), supplementary motor areas (SMA) and the putamen. It was negatively correlated to GMV of the anterior insula, orbitofrontal cortex, frontal gyrus and angular gyrus. The GMV of the SI area was negatively correlated to capsaicin sensitivity; the GMV of the right middle frontal gyrus was positively correlated to the irritative intensity for capsaicin at high concentration (70 μM). However, we observed no correlation between the intranasal trigeminal sensitivity and spicy food consumption or the regional GMV. Discussion: Collectively our findings suggest a central neuroanatomical reflection of altered capsaicin perception in relation to habitual spicy food consumption. Future longitudinal studies should elucidate the possible causal relationship of dietary habit and brain structural plasticity.
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Affiliation(s)
- Pengfei Han
- Faculty of Psychology, Southwest University, Chongqing, People's Republic of China.,Key Laboratory of Cognition and Personality, Ministry of Education, Chongqing, People's Republic of China
| | - Tao Su
- Faculty of Psychology, Southwest University, Chongqing, People's Republic of China
| | - Hong Chen
- Faculty of Psychology, Southwest University, Chongqing, People's Republic of China.,Key Laboratory of Cognition and Personality, Ministry of Education, Chongqing, People's Republic of China
| | - Thomas Hummel
- Interdisciplinary Centre Smell and Taste, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
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Siebert E, Lee SY, Prescott MP. Chili pepper preference development and its impact on dietary intake: A narrative review. Front Nutr 2022; 9:1039207. [PMID: 36590220 PMCID: PMC9795841 DOI: 10.3389/fnut.2022.1039207] [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: 09/07/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
A preference for chili pepper can be an acquired taste. The contrast between a chili lover and a hater illustrates the complexities involved in forming an appreciation for food that evokes a fiery pain sensation. This narrative review aims to understand the factors behind chili pepper preference formation across the life course and how individual chili pepper preferences can impact eating behaviors and dietary intake. This review was conducted using three databases, yielding 38 included articles. Results suggest five determinants of chili pepper preferences: culture, exposure, gender, genetics, and personality. Collective findings indicate that the strongest influences on preference acquisition include the individual environment from childhood to adulthood and repeated exposure to spicy flavors. With frequent exposure to spicy food, the perceived burn becomes less intense. Culture also influences exposure to chili peppers, with the highest consumption patterns seen within Mexico and some Asia countries. Additionally, males reported having a stronger preference for spicy foods than females. Twin studies illustrated that genetics influenced spicy taste preferences, underscoring the complexity of developing individual taste preferences. As for the impact of capsaicin-containing food on individual eating behaviors and dietary behaviors, appetite effects depend on the dose of capsaicin consumed, but three studies found a change in sensory desires for sweet and fatty foods after finishing a capsaicin-containing dish. Inconsistent results were reported for chili pepper's effects on hunger and satiety after consumption, but changes in specific food desires were observed. The impact of chili pepper on appetite and calories consumed was inconsistent, but the greater amount of capsaicin ingested, the greater the effect. Capsaicin's potential to be used for weight control needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects such as an individual's culture, gender, and genetics. Extrinsic factors like repeated exposure may increase the liking for spicy foods.
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Affiliation(s)
- Emily Siebert
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States
| | - Soo-Yeun Lee
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States,Department of Food Science and Human Nutrition, University of Illinois Urbana Champaign, Urbana, IL, United States
| | - Melissa Pflugh Prescott
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States,Department of Food Science and Human Nutrition, University of Illinois Urbana Champaign, Urbana, IL, United States,*Correspondence: Melissa Pflugh Prescott
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