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Yang T, Zhang P, Hu J, Xu W, Jiang W, Feng R, Lou Y, Jin X, Qian Z, Gao F, Gao K, Liu R, Yang Y. Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis. Food Chem 2024; 450:139353. [PMID: 38636376 DOI: 10.1016/j.foodchem.2024.139353] [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: 11/26/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption.
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Affiliation(s)
- Tianyi Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Peng Zhang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Jin Hu
- Department of Neurosurgery, Huashan Hospital, Shanghai Medical College, Fudan University, National Center for Neurological Disorders, National Key Laboratory of Medical Neurobiology, Institutes of Brain Science, Shanghai Key Lab. of Brain Function and Regeneration, Institute of Neurosurgery, Shanghai 200040, China
| | - Wei Xu
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Wei Jiang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Rui Feng
- Department of Neurosurgery, Huashan Hospital, Shanghai Medical College, Fudan University, National Center for Neurological Disorders, National Key Laboratory of Medical Neurobiology, Institutes of Brain Science, Shanghai Key Lab. of Brain Function and Regeneration, Institute of Neurosurgery, Shanghai 200040, China
| | - Yajun Lou
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Xiaofei Jin
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Zhiyu Qian
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Fan Gao
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Keqiang Gao
- School of Pharmacy, Nanjing Medical University, Nanjing, 211166, China.
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China.
| | - Yamin Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China.
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Subramanian G, Ponnusamy V, Vasanthakumar K, Panneerselvan P, Krishnan V, Subramaniam S. The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study. J Nutr Biochem 2024; 128:109619. [PMID: 38467201 DOI: 10.1016/j.jnutbio.2024.109619] [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: 11/01/2023] [Revised: 02/07/2024] [Accepted: 03/05/2024] [Indexed: 03/13/2024]
Abstract
Gustin, a trophic factor for taste bud development, and its polymorphism at rs2274333 influence taste perception of 6-n-propylthiouracil (PROP) and fungiform papillae (FP) density. The PROP taster status affects dietary fat sensing and body composition. However, there is a paucity of research on the gustin genotype with dietary fat perception, PROP tasting ability, and body mass index (BMI). Thus, taste sensitivity to fat and bitterness was evaluated in 178 healthy individuals. The general labeled magnitude scale was used to determine suprathreshold taste intensity ratings, whereas the alternative forced choice approach was used to estimate the taste-sensing ability. The FP density was assessed by applying blue-colored food dye over the anterior region of the tongue. Restriction fragment length polymorphism was used to detect the genetic polymorphism (rs2274333) in the carbonic anhydrase VI (CA-VI) gene. Fisher's chi-square analysis showed that the CA-VI genotype and allelic frequencies significantly correlated (p<0.001) with the PROP taster status and BMI. Healthy individuals with AA genotypes of the CA-VI polymorphism and PROP super-tasters demonstrated stronger gustatory sensitivity for linoleic acid (LA) with greater FP density in comparison to individuals with AG/GG genotypes and other PROP taster groups. Stepwise forward multiple regression analysis indicates that BMI and PROP taster status significantly influence the LA sensing ability. The suprathreshold intensity rating for LA was also significantly impacted by PROP taster status and CA-VI genotypes, with a variation of 73.3%. Overall, our findings show a relationship between the taste papillae environment and the CA-VI genetic mutation at rs2274333, which influenced the gustatory preference for dietary fat and bitter taste.
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Affiliation(s)
- Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Keerthana Vasanthakumar
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Prabha Panneerselvan
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India.
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Kanprakobkit W, Wichai U, Bunyapraphatsara N, Kielar F. Isolation of Fatty Acids from the Enzymatic Hydrolysis of Capsaicinoids and Their Use in Enzymatic Acidolysis of Coconut Oil. J Oleo Sci 2023; 72:1097-1111. [PMID: 37989304 DOI: 10.5650/jos.ess23112] [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] [Indexed: 11/23/2023] Open
Abstract
Herein we report the optimization of enzymatic hydrolysis of a mixture of capsaicinoids, capsaicin and dihydrocapsaicin obtained from chili peppers, and the utilization of the isolated fatty acids for the modification of coconut oil using enzyme catalyzed acidolysis. This work was carried out as the fatty acids that can be isolated from capsaicinoid hydrolysis have been shown to possess interesting biological properties. These biological properties could be better exploited by incorporating the fatty acids into a suitable delivery vehicle. The enzymatic hydrolysis of the mixture of capsaicin and dihydrocapsaicin was carried out using Novozym® 435 in phosphate buffer (pH 7.0) at 50℃. The enzyme catalyst could be reused in multiple cycles of the hydrolysis reaction. The desired 8-methyl-6-trans-nonenoic acid and 8-methylnonanoic acid were isolated from the hydrolysis reaction mixture using a simple extraction procedure with a 47.8% yield. This was carried out by first extracting the reaction mixture at pH 10 with ethyl acetate to remove any dissolved capsaicinoids and vanillyl amine side product. The fatty acids were isolated after adjustment of the pH of the reaction mixture to 5 and second extraction with ethyl acetate. The acidolysis of coconut oil with the obtained fatty acids was performed using Lipozyme® TL IM. The performance of the acidolysis reaction was evaluated using 1H-NMR spectroscopy and verified in selected cases using gas chromatography. The best performing conditions involved carrying out the acidolysis reaction at 60℃ with a 1.2 w/w ratio of the fatty acids to coconut oil and 10% enzyme loading for 72 h. This resulted in the incorporation of 26.61% and 9.86% of 8-methyl-6-trans-nonenoic acid and 8-methylnonanoic acid, respectively, into the modified coconut oil product. This product can act as a potential delivery vehicle for these interesting compounds.
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Affiliation(s)
- Winranath Kanprakobkit
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | - Uthai Wichai
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | | | - Filip Kielar
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
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Araújo de Vasconcelos MH, Tavares RL, Dutra MLDV, Batista KS, D'Oliveira AB, Pinheiro RO, Pereira RDA, Lima MDS, Salvadori MGDSS, de Souza EL, Magnani M, Alves AF, Aquino JDS. Extra virgin coconut oil ( Cocos nucifera L.) intake shows neurobehavioural and intestinal health effects in obesity-induced rats. Food Funct 2023. [PMID: 37318515 DOI: 10.1039/d3fo00850a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The present study aimed to evaluate the effect of E-VCO on the neurobehaviour and intestinal health parameters of obesity-induced rats, focusing on food consumption, body composition, bacterial and faecal organic acids and histological analyses in the hippocampus and colon. A total of 32 male Wistar rats were randomized into healthy (HG, n = 16) and obese groups (OG, n = 16), which consumed a control or cafeteria diet for eight weeks, respectively. After this period, they were subdivided into four groups: healthy (HG, n = 8); healthy treated with E-VCO (HGCO, n = 8); obese (OG, n = 8); obese treated with E-VCO (OGCO, n = 8), continuing for another eight weeks with their respective diets. The treated groups received 3000 mg kg-1 of E-VCO and control groups received water via gavage. Food preference, body weight gain, body composition, anxiety- and depression-like behaviour were evaluated. Bacteria and organic acids were evaluated in faeces, and histological analyses of the hippocampus and M1 and M2 macrophages in the colon were performed. E-VCO reduced energy intake (16.68%) and body weight gain (16%), although it did not reduce the fat mass of obese rats. E-VCO showed an antidepressant effect, increased lactic acid bacteria counts and modulated organic acids in obese rats. Furthermore, E-VCO protected the hippocampus from neuronal degeneration caused by the obesogenic diet, decreased the M1 macrophage and increased the M2 macrophage population in the gut. The results suggest neurobehavioural modulation and improved gut health by E-VCO, with promising effects against obesity-related comorbidities.
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Affiliation(s)
- Maria Helena Araújo de Vasconcelos
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
| | - Renata Leite Tavares
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
| | - Maria Letícia da Veiga Dutra
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
| | - Kamila Sabino Batista
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
| | - Aline Barbosa D'Oliveira
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
| | - Rafael Oliveira Pinheiro
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
| | - Ramon de Alencar Pereira
- Laboratory of Leishmaniasis Pathology, Department of Pathology, Federal University of Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Marcos Dos Santos Lima
- Laboratory of Food and Beverage Analysis, Department of Food Technology, Institute Federal of Sertão Pernambucano (IF-Sertão PE), Petrolina, Pernambuco, Brazil
| | | | - Evandro Leite de Souza
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
- Laboratory of Food Microbiology and Biochemistry, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil
| | - Marciane Magnani
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
- Laboratory of Microbial Processes in Food, Department of Food Engineering, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil
| | - Adriano Francisco Alves
- Laboratory of General Pathology, Department of Physiology and Pathology, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
| | - Jailane de Souza Aquino
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil.
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, Paraíba, Brazil
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