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Picó-Munyoz R, Tárrega A, Laguna L. Origins of thirstiness sensation and current food solutions. Compr Rev Food Sci Food Saf 2023; 22:4433-4450. [PMID: 37583300 DOI: 10.1111/1541-4337.13229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/15/2023] [Accepted: 08/01/2023] [Indexed: 08/17/2023]
Abstract
The sensation of thirstiness is the desire to drink water. In certain situations, the ingestion of liquid water can be restricted. As a result, thirstiness is not relieved, resulting in an uncomfortable and distressing situation. The present review describes thirstiness and hydration, the food products and beverages that cause thirstiness, and the beverages and food products currently available to quench thirstiness in individuals with restricted access to liquid ingestion. It also discusses how to measure the effectiveness of calming thirstiness. To diminish thirstiness distress, different alternatives to liquids are proposed. Individuals with swallowing disorders are given thickened water, individuals with restricted water ingestion are given ice cubes or ice popsicles of different flavors, and sportspeople are given energy gels. However, current beverage solutions seem not to relieve thirst fully, although some stimuli like iced water, flavors (especially lemon and mint), or acids seem to work better than plain stimuli and could be added to existing products. Therefore, there is still a need to incorporate these strategies into beverage and food formulations and to test their effectiveness.
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Affiliation(s)
- Ruth Picó-Munyoz
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Amparo Tárrega
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Laura Laguna
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
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Nelson CE, Aramouni FM, Goering MJ, Bortoluzzi EM, Knapp LA, Herrera-Ibata DM, Li KW, Jermoumi R, Hooker JA, Sturek J, Byrd JP, Wu H, Trinetta V, Alloosh M, Sturek M, Jaberi-Douraki M, Hulbert LE. Adult Ossabaw Pigs Prefer Fermented Sorghum Tea over Isocaloric Sweetened Water. Animals (Basel) 2023; 13:3253. [PMID: 37893977 PMCID: PMC10603632 DOI: 10.3390/ani13203253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/02/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
Ossabaw pigs (n = 11; 5-gilts, 6-barrows; age 15.6 ± 0.62 SD months) were exposed to a three-choice preference maze to evaluate preference for fermented sorghum teas (FSTs). After conditioning, pigs were exposed, in four sessions, to choices of white FST, sumac FST, and roasted sumac-FST. Then, pigs were exposed, in three sessions, to choices of deionized H2O (-control; avoidance), isocaloric control (+control; deionized H2O and sucrose), and blended FST (3Tea) (equal portions: white, sumac, and roasted sumac). When tea type was evaluated, no clear preference behaviors for tea type were observed (p > 0.10). When the 3Tea and controls were evaluated, pigs consumed minimal control (p < 0.01;18.0 ± 2.21% SEM), and they consumed great but similar volumes of +control and 3Tea (96.6 and 99.0 ± 2.21% SEM, respectively). Likewise, head-in-bowl duration was the least for -control, but 3Tea was the greatest (p < 0.01; 5.6 and 31.9 ± 1.87% SEM, respectively). Head-in-bowl duration for +control was less than 3Tea (p < 0.01; 27.6 vs. 31.9 ± 1.87% SEM). Exploration duration was the greatest in the area with the -control (p < 0.01; 7.1 ± 1.45% SEM), but 3Tea and +control exploration were not different from each other (1.4 and 3.0 ± 1.45% SEM, respectively). Regardless of tea type, adult pigs show preference for FST, even over +control. Adult pigs likely prefer the complexity of flavors, rather than the sweetness alone.
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Affiliation(s)
- Catherine E. Nelson
- Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Fadi M. Aramouni
- United States Department of Agriculture-Agriculture Resource Services Center for Grain and Animal Research, Manhattan, KS 66502, USA
| | - Mikayla J. Goering
- Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Eduarda M. Bortoluzzi
- Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
- Department of Anatomy and Physiology, Kansas State University, Manhattan, KS 66506, USA
| | - Laura A. Knapp
- United States Department of Agriculture-Agriculture Resource Services Center for Grain and Animal Research, Manhattan, KS 66502, USA
| | | | - Ka Wang Li
- Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | | | | | - Joshua Sturek
- CorVus Biomedical, LLC, Crawfordsville, IN 47933, USA
| | - James P. Byrd
- CorVus Biomedical, LLC, Crawfordsville, IN 47933, USA
| | - Hui Wu
- Department of Statistics, Kansas State University, Manhattan, KS 66506, USA
| | - Valentina Trinetta
- Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | | | - Michael Sturek
- CorVus Biomedical, LLC, Crawfordsville, IN 47933, USA
- School of Medicine, Indiana University, Indianapolis, IN 46202, USA
| | - Majid Jaberi-Douraki
- Department of Mathematics, Kansas State University, Manhattan, KS 66506, USA
- Computational Comparative Medicine, Kansas State University, Manhattan, KS 66506, USA
- FARAD Program, Kansas State University, Olathe, KS 66061, USA
| | - Lindsey E. Hulbert
- Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
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Prado Spalm FH, Cuervo Sánchez ML, Furland NE, Vallés AS. Lipid peroxidation and neuroinflammation: A possible link between maternal fructose intake and delay of acquisition of neonatal reflexes in Wistar female rats. Dev Neurobiol 2023; 83:167-183. [PMID: 37435772 DOI: 10.1002/dneu.22921] [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: 03/01/2023] [Revised: 04/20/2023] [Accepted: 06/24/2023] [Indexed: 07/13/2023]
Abstract
Fructose is a common sweetener found in the daily diet supplemented to many processed and ultra-processed foods and beverages. Consumption of fructose-sweetened beverages has drastically increased in the last decades and is widely associated with metabolic disease, systemic pro-inflammatory status, and adverse transgenerational effects. To date, the impact of maternal fructose intake in brain function of the offspring is less explored. Therefore, the aim of this study was first, to investigate adverse effects in developmental milestones of the progeny of mothers with metabolic syndrome (MetS), induced by ad libitum consumption of a 20% fructose solution, and second to identify possible molecular changes in the nervous system of the newborns associated with maternal fructose intake. Wistar rats were randomly separated into two groups with access to water or fructose (20% w/v in water) for 10 weeks. After MetS was confirmed, dams were mated with control males and continued drinking water or fructose solution during gestation. At postnatal day (PN) 1, a subgroup of offspring of each sex was sacrificed and brains were dissected for oxidative stress and inflammatory status analysis. Changes in the developmental milestones due to maternal fructose consumption were studied (PN3-PN21) in another subgroup of offspring. Sexually dimorphic effects were found on the progeny's acquisition of neurodevelopmental milestones, in brain lipid peroxidation, neuroinflammation, and antioxidative defensive response. Our results suggest that dams' MetS, induced by fructose intake, disrupts brain redox homeostasis in female offspring and affects sensorimotor brain circuitry which may have a translational value for studying neurodevelopmental diseases.
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Affiliation(s)
- Facundo H Prado Spalm
- Nutrition and Neurodevelopmental Laboratory, INIBIBB-CONICET-UNS, Bahía Blanca, Argentina
| | - Marié L Cuervo Sánchez
- Nutrition and Neurodevelopmental Laboratory, INIBIBB-CONICET-UNS, Bahía Blanca, Argentina
| | - Natalia E Furland
- Nutrition and Neurodevelopmental Laboratory, INIBIBB-CONICET-UNS, Bahía Blanca, Argentina
| | - Ana S Vallés
- Nutrition and Neurodevelopmental Laboratory, INIBIBB-CONICET-UNS, Bahía Blanca, Argentina
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Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot‐Maréchal R. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Compr Rev Food Sci Food Saf 2020; 19:2050-2070. [DOI: 10.1111/1541-4337.12574] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/17/2020] [Accepted: 04/21/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | | | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | - Raphaëlle Tourdot‐Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
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Abstract
Water intake is one of the most basic physiological responses and is essential to sustain life. The perception of thirst has a critical role in controlling body fluid homeostasis and if neglected or dysregulated can lead to life-threatening pathologies. Clear evidence suggests that the perception of thirst occurs in higher-order centres, such as the anterior cingulate cortex (ACC) and insular cortex (IC), which receive information from midline thalamic relay nuclei. Multiple brain regions, notably circumventricular organs such as the organum vasculosum lamina terminalis (OVLT) and subfornical organ (SFO), monitor changes in blood osmolality, solute load and hormone circulation and are thought to orchestrate appropriate responses to maintain extracellular fluid near ideal set points by engaging the medial thalamic-ACC/IC network. Thirst has long been thought of as a negative homeostatic feedback response to increases in blood solute concentration or decreases in blood volume. However, emerging evidence suggests a clear role for thirst as a feedforward adaptive anticipatory response that precedes physiological challenges. These anticipatory responses are promoted by rises in core body temperature, food intake (prandial) and signals from the circadian clock. Feedforward signals are also important mediators of satiety, inhibiting thirst well before the physiological state is restored by fluid ingestion. In this Review, we discuss the importance of thirst for body fluid balance and outline our current understanding of the neural mechanisms that underlie the various types of homeostatic and anticipatory thirst.
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Affiliation(s)
- Claire Gizowski
- Centre for Research in Neuroscience, Research Institute of the McGill University Health Centre and Montreal General Hospital, 1650 Cedar Avenue, Montreal H3G1A4, Canada
| | - Charles W Bourque
- Centre for Research in Neuroscience, Research Institute of the McGill University Health Centre and Montreal General Hospital, 1650 Cedar Avenue, Montreal H3G1A4, Canada
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