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Pedersen L, Bertelsen AS, Byrne DV, Kidmose U. Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage. Foods 2023; 12:2711. [PMID: 37509802 PMCID: PMC10379176 DOI: 10.3390/foods12142711] [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: 06/26/2023] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.
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Affiliation(s)
- Line Pedersen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Anne Sjørup Bertelsen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
| | - Derek V Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Ulla Kidmose
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
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Jaime-Lara RB, Brooks BE, Vizioli C, Chiles M, Nawal N, Ortiz-Figueroa RSE, Livinski AA, Agarwal K, Colina-Prisco C, Iannarino N, Hilmi A, Tejeda HA, Joseph PV. A systematic review of the biological mediators of fat taste and smell. Physiol Rev 2023; 103:855-918. [PMID: 36409650 PMCID: PMC9678415 DOI: 10.1152/physrev.00061.2021] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is growing interest in the study of the biological mediators of fat taste and associated olfaction as potential targets for pharmacologic and nutritional interventions in the context of obesity and health. The number of studies examining mechanisms underlying fat taste and smell has grown rapidly in the last 5 years. Therefore, the purpose of this systematic review is to summarize emerging evidence examining the biological mechanisms of fat taste and smell. A literature search was conducted of studies published in English between 2014 and 2021 in adult humans and animal models. Database searches were conducted using PubMed, EMBASE, Scopus, and Web of Science for key terms including fat/lipid, taste, and olfaction. Initially, 4,062 articles were identified through database searches, and a total of 84 relevant articles met inclusion and exclusion criteria and are included in this review. Existing literature suggests that there are several proteins integral to fat chemosensation, including cluster of differentiation 36 (CD36) and G protein-coupled receptor 120 (GPR120). This systematic review will discuss these proteins and the signal transduction pathways involved in fat detection. We also review neural circuits, key brain regions, ingestive cues, postingestive signals, and genetic polymorphism that play a role in fat perception and consumption. Finally, we discuss the role of fat taste and smell in the context of eating behavior and obesity.
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Affiliation(s)
- Rosario B. Jaime-Lara
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Brianna E. Brooks
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Carlotta Vizioli
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Mari Chiles
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland,4Section of Neuromodulation and Synaptic Integration, Division of Intramural Research, National Institute of Mental Health, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Nafisa Nawal
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Rodrigo S. E. Ortiz-Figueroa
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Alicia A. Livinski
- 3NIH Library, Office of Research Services, Office of the Director, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Khushbu Agarwal
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Claudia Colina-Prisco
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Natalia Iannarino
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Aliya Hilmi
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Hugo A. Tejeda
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Paule V. Joseph
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland,2Section of Sensory Science and Metabolism, Division of Intramural Research, National Institute of Nursing Research, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
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3
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Chigwedere CM, Wanasundara JPD, Shand PJ. Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel. Compr Rev Food Sci Food Saf 2022; 21:999-1023. [PMID: 35122393 DOI: 10.1111/1541-4337.12893] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 11/07/2021] [Accepted: 11/10/2021] [Indexed: 02/06/2023]
Abstract
The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check-all-that-apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant-based foods and their increasing appeal to the food industry.
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Affiliation(s)
- Claire M Chigwedere
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada.,Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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Abstract
Administration of cholecystokinin (CCK) or the glucagon-like peptide 1 (GLP-1) receptor agonist Exendin-4 (Ex-4) reduces food intake. Findings in the literature suggest CCK reduces intake primarily as a satiety signal whereas GLP-1 may play a role in both satiety and reward-related feeding signals. Compounds that humans describe as âsweetâ and âfattyâ are palatable yet are signaled via separate transduction pathways. Here, unconditioned lick responses to sucrose and intralipid were measured in a brief-access lick procedure in food-restricted male rats in response to i.p. administration of Ex-4 (3 h before test), CCK (30 min before test), or a combination of both. The current experimental design measures lick responses to water and varying concentrations of both sucrose (0.03, 0.1, and 0.5 M) and intralipid (0.2%, 2%, and 20%) during 10-s trials across a 30-min single test session. This design minimized postingestive influences. Compared with saline-injected controls, CCK (1.0, 3.0, or 6.0 µg/kg) did not change lick responses to sucrose or intralipid. Number of trials initiated and lick responses to both sucrose and intralipid were reduced in rats injected with 3.0 µg/kg, but not 1.0 µg/kg Ex-4. The supplement of CCK did not alter lick responses or trials initiated compared with Ex-4 administration alone. These findings support a role for GLP-1 but not CCK in the oral responsiveness to palatable stimuli. Furthermore, Ex-4-induced reductions were observed for both sucrose and intralipid, compounds representing âsweetâ and âfat,â respectively.
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Affiliation(s)
- Yada Treesukosol
- Department of Psychology, California State University Long Beach, Long Beach, CA 90840, United States
- Corresponding author: Department of Psychology, California State University Long Beach, 1250 Bellflower Blvd, Long Beach, CA 90840-090, United States.
| | - Timothy H Moran
- Department of Psychiatry and Behavioral Sciences, School of Medicine, Johns Hopkins University, Baltimore, MD, United States
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Thomas DC, Chablani D, Parekh S, Pichammal RC, Shanmugasundaram K, Pitchumani PK. Dysgeusia: A review in the context of COVID-19. J Am Dent Assoc 2021; 153:251-264. [PMID: 34799014 PMCID: PMC8595926 DOI: 10.1016/j.adaj.2021.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 08/07/2021] [Accepted: 08/20/2021] [Indexed: 12/19/2022]
Abstract
Background Taste disorders in general, and dysgeusia in particular, are relatively common disorders that may be a sign of a more complex acute or chronic medical condition. During the COVID-19 pandemic, taste disorders have found their way into the realm of general as well as specialty dentistry, with significance in screening for patients who potentially may have the virus. Types of Studies Reviewed The authors searched electronic databases (PubMed, Embase, Web of Science, Google Scholar) for studies focused on dysgeusia, ageusia, and other taste disorders and their relationship to local and systemic causes. Results The authors found pertinent literature explaining the normal physiology of taste sensation, proposals for suggested new tastes, presence of gustatory receptors in remote tissues of the body, and etiology and pathophysiology of taste disorders, in addition to the valuable knowledge gained about gustatory disorders in the context of COVID-19. Along with olfactory disorders, taste disorders are one of the earliest suggestive symptoms of COVID-19 infection. Conclusions Gustatory disorders are the result of local or systemic etiology or both. Newer taste sensations, such as calcium and fat tastes, have been discovered, as well as taste receptors that are remote from the oropharyngeal area. Literature published during the COVID-19 pandemic to date reinforces the significance of early detection of potential patients with COVID-19 by means of screening for recent-onset taste disorders. Practical Implications Timely screening and identification of potential gustatory disorders are paramount for the dental care practitioner to aid in the early diagnosis of COVID-19 and other serious systemic disorders.
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Gutierrez R, Simon SA. Physiology of Taste Processing in the Tongue, Gut, and Brain. Compr Physiol 2021; 11:2489-2523. [PMID: 34558667 DOI: 10.1002/cphy.c210002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The gustatory system detects and informs us about the nature of various chemicals we put in our mouth. Some of these have nutritive value (sugars, amino acids, salts, and fats) and are appetitive and avidly ingested, whereas others (atropine, quinine, nicotine) are aversive and rapidly rejected. However, the gustatory system is mainly responsible for evoking the perception of a limited number of qualities that humans taste as sweet, umami, bitter, sour, salty, and perhaps fat [free fatty acids (FFA)] and starch (malto-oligosaccharides). The complex flavors and mouthfeel that we experience while eating food result from the integration of taste, odor, texture, pungency, and temperature. The latter three arise primarily from the somatosensory (trigeminal) system. The sensory organs used for detecting and transducing many chemicals are found in taste buds (TBs) located throughout the tongue, soft palate esophagus, and epiglottis. In parallel with the taste system, the trigeminal nerve innervates the peri-gemmal epithelium to transmit temperature, mechanical stimuli, and painful or cooling sensations such as those produced by changes in temperature as well as from chemicals like capsaicin and menthol, respectively. This article gives an overview of the current knowledge about these TB cells' anatomy and physiology and their trigeminal induced sensations. We then discuss how taste is represented across gustatory cortices using an intermingled and spatially distributed population code. Finally, we review postingestion processing (interoception) and central integration of the tongue-gut-brain interaction, ultimately determining our sensations as well as preferences toward the wholesomeness of nutritious foods. © 2021 American Physiological Society. Compr Physiol 11:1-35, 2021.
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Affiliation(s)
- Ranier Gutierrez
- Laboratory of Neurobiology of Appetite, Department of Pharmacology, CINVESTAV, Mexico City, Mexico
| | - Sidney A Simon
- Department of Neurobiology, Duke University Medical Center, Durham, North Carolina, USA
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Cheon E, Mattes RD. Perceptual Quality of Nonesterified Fatty Acids Varies with Fatty Acid Chain Length. Chem Senses 2021; 46:6261959. [PMID: 34192309 DOI: 10.1093/chemse/bjab023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Nonesterified fatty acids (NEFA) are effective taste stimuli. The quality they impart has not been well characterized. Sourness, and "fattiness" have been reported, but an irritation component has also been described and how these transition with gradations of aliphatic chain length has not been systematically studied. This study examined intensity and quality ratings of NEFA ranging from C2 to C18. Oral sites and the time course of sensations were also monitored. Given all NEFA contain carboxylic acid moieties capable of donating hydrogen ions, the primary stimulus for sour taste, testing was conducted with and without sour adaptation to explore the contribution of sour taste across the range of NEFA. Short-chain NEFA (C2-C6) were rated as predominantly sour, and this was diminished in C2 and C4 by sour adaptation. Medium-chain NEFA (C8-C12) were rated as mainly irritating with long-chain NEFA (C18) described mostly as bitter. The latter may reflect the lack of "fatty" lexicon to describe the sensation. Short-chain NEFA were mostly localized to the anterior tongue and were of rapid onset. The sensation from medium-chain NEFA was attributed to the lateral tongue, whereas medium- and long-chain NEFA sensations were predominantly localized to the back of the tongue and throat and had a longer lag time. The findings indicate there is a systematic transition of NEFA taste quality and irritation with increments in chain length and this is consistent with multiple modes of transduction.
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Affiliation(s)
- Eunjin Cheon
- Department of Nutrition Science, Purdue University, 812 W State Street, West Lafayette, IN 47907-2059, USA
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 812 W State Street, West Lafayette, IN 47907-2059, USA
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Tarragon E, Cases Ceano-Vivas P, Gonzalez-Ogazón P, Moreno JJ. Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients. Chem Senses 2021; 46:6208271. [PMID: 33821988 DOI: 10.1093/chemse/bjab014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The term oleogustus was recently proposed to describe a sixth basic taste that could guide preference for fatty foods and dishes to an extent. However, experimental data on food preference based on fatty acid (FA) content is scarce. Our aim was to examine the role of FA profile of oils and preparations as well as FA sensory thresholds on the palatability of salty and sweet culinary preparations representative of traditional Spanish Mediterranean cooking. In this study, we used three oils with similar texture and odor profile but different in their FA composition (saturated, monounsaturated, and polyunsaturated) and compared subjects in regard to their FA detection threshold and perceived pleasantness and intensity. Our results indicate that whereas saturated FAs cannot be detected at physiological concentrations, individuals can be categorized as tasters and nontasters, according to their sensory threshold to linoleic acid, which is negatively associated with perceived intensity (r = -0.393, P < 0.001) but positively with palatability (r = 0.246, P = 0.018). These differences may be due to a possible response to a fat taste. This sixth taste, or oleogustus. would allow establishing differences in taste intensity/palatability considering the FA profile of the culinary preparations. Given that tasters can detect linoleic and oleic acid at lower concentrations than nontasters, a greater amount of unsaturated FAs in culinary preparations could provoke an unpleasant experience. This finding could be relevant in the context of the culinary sector and to further our understanding of food preference and eating behavior.
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Affiliation(s)
- Ernesto Tarragon
- Faculty of Health Sciences, Universidad Internacional de La Rioja, Logroño, Spain
| | - Pere Cases Ceano-Vivas
- Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain
| | - Pol Gonzalez-Ogazón
- Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain
| | - Juan José Moreno
- Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain.,Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain.,CIBEROBN Fisiopatologia de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
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Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens. J Poult Sci 2021; 59:282-285. [PMID: 35974876 PMCID: PMC9346598 DOI: 10.2141/jpsa.0210099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 09/29/2021] [Indexed: 11/30/2022] Open
Abstract
It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste receptor, G protein-coupled receptor 120 (GPR120), is broadly expressed in chicken oral and gastrointestinal tissues, and chickens have a gustatory perception of oleic acid, which is a chicken GPR120 agonist. The aim of this study was to elucidate the role of chicken GPR120 in response to PUFAs in chicken diets. Ca2+ imaging analyses revealed that chicken GPR120 was activated by AA, EPA, and DHA in a concentration-dependent manner. These results suggest that chickens can detect PUFAs via GPR120 in the oral and gastrointestinal tissues, implying that chickens have a gustatory perception of PUFAs.
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Kawabata F, Yoshida Y, Inoue Y, Kawabata Y, Nishimura S, Tabata S. Research Note: Behavioral preference and conditioned taste aversion to oleic acid solution in chickens. Poult Sci 2021; 100:372-376. [PMID: 33357702 PMCID: PMC7772696 DOI: 10.1016/j.psj.2020.10.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 10/01/2020] [Accepted: 10/06/2020] [Indexed: 11/06/2022] Open
Abstract
A functional fatty acid taste receptor, GPR120, is present in chicken oral tissues, and chickens show a preference for lipid in feed. However, it remains unclear whether chickens can detect fatty acids. To address this issue, we adopted 2 behavioral paradigms: a one-bowl drinking test to evaluate the preference for oleic acid solution and a conditioned taste aversion test to investigate the role of gustation in chickens' ability to detect oleic acid. In the one-bowl drinking test, chickens did not show any preference for solution containing 0.001, 0.01, 0.03, 0.1, or 30 mmol/L oleic acid although 30 mmol/L oleic acid was enough to fully activate GPR120, confirmed by Ca2+ imaging. On the other hand, chickens conditioned to avoid 30 mmol/L oleic acid solution also learned to avoid the solution. These results suggested that chickens have a gustatory perception of oleic acid solution but do not have a preference for it. The present results support the idea that chickens prefer lipid in feed, not only by a postingestive effect but also by sensing the taste of fatty acid.
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Affiliation(s)
- Fuminori Kawabata
- Physiology of Domestic Animals, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Japan.
| | - Yuta Yoshida
- Department of Food and Life Sciences, Ibaraki University, Ami, Japan; Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Yuki Inoue
- Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Yuko Kawabata
- Section of Oral Neuroscience, Graduate Shcool of Dental Science, Kyushu University, Fukuoka, Japan
| | - Shotaro Nishimura
- Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Shoji Tabata
- Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
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Fat taste signal transduction and its possible negative modulator components. Prog Lipid Res 2020; 79:101035. [DOI: 10.1016/j.plipres.2020.101035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/26/2020] [Accepted: 04/29/2020] [Indexed: 02/07/2023]
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