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Kimmeswenger I, Lieder B. Novel Perspective on the Plasticity of Taste Perception: Is Food- and Exercise-Induced Inflammation Associated with Sweet Taste Sensitivity and Preference? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15122-15127. [PMID: 38941285 PMCID: PMC11247480 DOI: 10.1021/acs.jafc.3c09028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/30/2024]
Abstract
Obesity-related inflammation has been linked to decreased taste sensitivity and changes in the transcriptome of the taste apparatus. Increased levels of pro-inflammatory cytokines can also be found to be food-associated in individuals who consume high amounts of long-chain saturated fatty acids and sucrose independent of the body composition or individuals who exercise intensively. Previous research suggests a link between taste sensitivity and food choices. However, the interplay between food- or exercise-induced low-grade inflammation, taste perception, and food choices remains unaddressed. Understanding this relationship could provide an unnoticed explanation for interindividual differences in taste perception that influences dietary habits.
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Affiliation(s)
- Isabella Kimmeswenger
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, 1090 Vienna, Austria
| | - Barbara Lieder
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Christian
Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Institute
of Clinical Nutrition, University of Hohenheim, 70599 Stuttgart, Germany
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2
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Alessandrini M, Vezzoli A, Mrakic-Sposta S, Malacrida S, Micarelli A. Commentary: Is obesity associated with taste alterations? a systematic review. Front Endocrinol (Lausanne) 2024; 14:1282276. [PMID: 38313840 PMCID: PMC10834745 DOI: 10.3389/fendo.2023.1282276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Accepted: 10/13/2023] [Indexed: 02/06/2024] Open
Affiliation(s)
- Marco Alessandrini
- Department of Clinical Sciences and Translational Medicine, Ear-Nose-Throat (ENT) Unit, University of Rome Tor Vergata, Rome, Italy
| | - Alessandra Vezzoli
- Institute of Clinical Physiology, National Research Council (CNR), Milan, Italy
| | | | - Sandro Malacrida
- Institute of Mountain Emergency Medicine, Eurac Research, Bolzano, Italy
| | - Alessandro Micarelli
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, Rome, Italy
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Rayo-Morales R, Segura-Carretero A, Borras-Linares I, Garcia-Burgos D. Suppression of sweet taste-related responses by plant-derived bioactive compounds and eating. Part II: A systematic review in animals. Heliyon 2023; 9:e20511. [PMID: 37860570 PMCID: PMC10582302 DOI: 10.1016/j.heliyon.2023.e20511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Accepted: 09/27/2023] [Indexed: 10/21/2023] Open
Abstract
This article, the second in a two-part series, continues the discussion on the nature of the relationship between the level of sweet taste suppression and eating behaviour, but in animal rather human subjects. In particular, the aim was to review the scientific literature on the impact that bioactive compounds that decrease oral sweet sensations have on intake, preference and physiological status in preclinical studies. This review was registered in the International Prospective Register of Systematic Reviews and conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and the Scottish Intercollegiate Guidelines Network and covered original papers included in Web of Science, PubMed, Scopus, Food Science Source and Food Science and technology abstracts. We identified 28 peer-reviewed English-language studies that fit the topic and met the inclusion criteria. We identified three plant species, Gymnema sylvestre, Hovenia dulcis, and Ziziphus jujuba, that possess acute sweetness-inhibitory properties. When administered orally, these plants reduced neural responses to sweet stimuli and decreased consumption. However, studies on the longer-term effects of antisweet activity remain to be conducted. Translating the valuable insights into the mechanisms underlying the relationship between sweet taste impairment and eating behaviour into practical clinical applications are discussed.
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Affiliation(s)
- Raquel Rayo-Morales
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
- Department of Psychobiology, Institute of Neurosciences, Centre for Biomedical Research, University of Granada, 18010, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | - Isabel Borras-Linares
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | - David Garcia-Burgos
- Department of Psychobiology, Institute of Neurosciences, Centre for Biomedical Research, University of Granada, 18010, Granada, Spain
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4
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Rayo-Morales R, Segura-Carretero A, Borras-Linares I, Garcia-Burgos D. Suppression of sweet taste-related responses by plant-derived bioactive compounds and eating. Part I: A systematic review in humans. Heliyon 2023; 9:e19733. [PMID: 37817998 PMCID: PMC10560784 DOI: 10.1016/j.heliyon.2023.e19733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 10/12/2023] Open
Abstract
The taste of food plays a crucial role in determining what and how much we eat. Thus, interventions that temporarily block sweet taste receptors offer a promising approach to addressing unhealthy behaviours associated with sugary foods. However, the relationship between reduced sweet taste response and food consumption remains unclear, with contradictory findings. Certain studies suggest that a diminished perception of sweetness leads to a sense of fullness and results in reduced food intake, while others suggest the opposite effect. To shed some light, our systematic review looked into the relationship between diminished sweet taste response and food consumption by examining the effects of bioactive compounds that experimentally inhibit sweetness in healthy individuals. This review was registered in the International Prospective Register of Systematic Reviews and conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and the Scottish Intercollegiate Guidelines Network, and covered original papers included in Web of Science, PubMed, Scopus, Food Science Source and Food Science and technology abstracts. We identified 33 peer-reviewed English-language studies that fit the topic and met the inclusion criteria. The current literature predominantly focuses on the immediate impact of oral gymnemic acids, failing to provide preliminary evidence in support of the specific threshold hypothesis, above which food consumption decreases and below which the opposite effect occurs. Additionally, there was inconsistency in the findings regarding the short-term desire to eat following sweetness inhibition. Considering the downstream effects on energy intake and their clinical applications, further research is needed to clarify both the acute within-session effects (i.e., not wanting any more now) and the longer-term effects (i.e., deciding not to start eating) linked to oral sweet-taste-suppressing compounds.
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Affiliation(s)
- Raquel Rayo-Morales
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
- Department of Psychobiology, Institute of Neurosciences, Centre for Biomedical Research, University of Granada, 18010, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | - Isabel Borras-Linares
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | - David Garcia-Burgos
- Department of Psychobiology, Institute of Neurosciences, Centre for Biomedical Research, University of Granada, 18010, Granada, Spain
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Cattaneo C, Mambrini SP, Gilardini L, Scacchi M, Pagliarini E, Bertoli S. Impact of 4-week of a restricted Mediterranean diet on taste perception, anthropometric, and blood parameters in subjects with severe obesity. Front Nutr 2023; 10:1196157. [PMID: 37693245 PMCID: PMC10485378 DOI: 10.3389/fnut.2023.1196157] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Accepted: 08/07/2023] [Indexed: 09/12/2023] Open
Abstract
Introduction The study of taste functionality and its relation to human health is receiving growing attention. Obesity has been reported to cause alterations in sensory perception regarding system functionality and preferences. However, a small body of research addresses tastes perception and its modification with the achievement of body mass reduction through surgical intervention. Much fewer efforts have been made to evaluate the impact of mild restrictive nutritional intervention on gustatory functions. Thus, the objectives of this study were to determine if a dietary intervention of 4 weeks following a restricted balanced Mediterranean diet would affect the sweet and salty taste thresholds of subjects with severe obesity and could influence their anthropometric and blood parameters. Methods Fifty-one patients with severe obesity (F: 31; age: 43.7 ± 12.5; BMI = 47.6 ± 1.0) were enrolled in the study. The recognition threshold for sweet and salty taste and anthropometric and blood parameters were assessed before and after the 4-week weight loss program. Results and Discussion The Mediterranean diet has proven to be an effective treatment, significantly improving all anthropometric and blood parameters (p < 0.05) after 4 weeks of intervention. Moreover, the hypo-sodium treatment associated with the diet significantly improved the salty threshold (p < 0.001). No changes were detected for the sweet threshold. Collectively, these data highlight that dietary treatment might impact taste perception differently. Therefore, a taste-oriented nutritional intervention could represent a novel approach to developing more individualized, taste-oriented follow-up interventions to maintain sustainable and long-term weight loss.
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Affiliation(s)
- Camilla Cattaneo
- Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Sara Paola Mambrini
- International Center for the Assessment of Nutritional Status (ICANS), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
- Istituto Auxologico Italiano, IRCCS, Laboratory of Metabolic Research, S. Giuseppe Hospital, Piancavallo, Italy
| | - Luisa Gilardini
- Istituto Auxologico Italiano, IRCCS, Obesity Unit – Laboratory of Nutrition and Obesity Research, Department of Endocrine and Metabolic Diseases, Milan, Italy
| | - Massimo Scacchi
- Istituto Auxologico Italiano, IRCCS, Laboratory of Metabolic Research, S. Giuseppe Hospital, Piancavallo, Italy
- Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy
| | - Ella Pagliarini
- Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Simona Bertoli
- International Center for the Assessment of Nutritional Status (ICANS), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
- Istituto Auxologico Italiano, IRCCS, Obesity Unit – Laboratory of Nutrition and Obesity Research, Department of Endocrine and Metabolic Diseases, Milan, Italy
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6
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Peinado BRR, Frazão DR, Bittencourt LO, de Souza-Rodrigues RD, Vidigal MTC, da Silva DT, Paranhos LR, Magno MB, Fagundes NCF, Maia LC, Lima RR. Is obesity associated with taste alterations? a systematic review. Front Endocrinol (Lausanne) 2023; 14:1167119. [PMID: 37334283 PMCID: PMC10273260 DOI: 10.3389/fendo.2023.1167119] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 05/03/2023] [Indexed: 06/20/2023] Open
Abstract
Background Obesity is a growing chronic public health problem. The causes of obesity are varied, but food consumption decisions play an important role, especially decisions about what foods to eat and how much to consume. Food consumption decisions are driven, in part, by individual taste perceptions, a fact that can influence eating behavior and, therefore, body mass. Methodology The searches were conducted in the electronic databases PubMed, Web of Science, Scopus, Lilacs, and the grey literature (Google Scholar and Open Grey). The acronym PECO will be used, covering studies with adult humans (P) who have obesity (E) compared to adult humans without obesity (C), having as an outcome the presence of taste alterations (O). After searching, duplicates were removed. The articles were first evaluated by title and abstract, following the inclusion and exclusion criteria; then, the papers were read in full. After the studies were selected, two reviewers extracted the data and assessed the individual risk of bias and control statements for possible confounders and bias consideration. The narrative GRADE system performed the methodological quality assessment using the New Castle Ottawa qualifier and analysis of certainty of evidence. Results A total of 3782 records were identified from the database search, of these 19 were considered eligible. Forty percent of the eligible studies show that there was an association between obesity and different taste alterations for different flavors comparing with normal weights adults. In the methodological quality analysis of the nineteen studies, which assesses the risk of bias in the results, fifteen showed good methodological reliability, three showed fair methodological reliability, and one showed low methodological reliability. Conclusion Despite methodological limitations, the results of the studies suggest the existence of a association between obesity and taste alterations, but further investigations with more sensitive methodologies are necessary to confirm this hypothesis. Systematic review registration https://osf.io/9vg4h/, identifier 9vg4h.
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Affiliation(s)
| | - Deborah Ribeiro Frazão
- Laboratory of Functional and Structural Biology, Institute of Biological Sciences, Universidade Federal do Pará, Belém, Brazil
| | - Leonardo Oliveira Bittencourt
- Laboratory of Functional and Structural Biology, Institute of Biological Sciences, Universidade Federal do Pará, Belém, Brazil
| | | | - Maria Tereza Campos Vidigal
- Division of Preventive and Community Dentistry, School of Dentistry, Federal University of Uberlandia, Uberlandia, Minas, Gerais, Brazil
| | - Douglas Teixeira da Silva
- Division of Preventive and Community Dentistry, School of Dentistry, Federal University of Uberlandia, Uberlandia, Minas, Gerais, Brazil
| | - Luiz Renato Paranhos
- Division of Preventive and Community Dentistry, School of Dentistry, Federal University of Uberlandia, Uberlandia, Minas, Gerais, Brazil
| | - Marcela Baraúna Magno
- Department of Pediatric Dentistry and Orthodontics, School of Dentistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Lucianne Cople Maia
- Department of Pediatric Dentistry and Orthodontics, School of Dentistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rafael Rodrigues Lima
- Laboratory of Functional and Structural Biology, Institute of Biological Sciences, Universidade Federal do Pará, Belém, Brazil
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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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8
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Ponnusamy V, Subramanian G, Muthuswamy K, Shanmugamprema D, Krishnan V, Velusamy T, Subramaniam S. Genetic variation in sweet taste receptors and a mechanistic perspective on sweet and fat taste sensation in the context of obesity. Obes Rev 2022; 23:e13512. [PMID: 36282093 DOI: 10.1111/obr.13512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/14/2022] [Accepted: 10/05/2022] [Indexed: 11/30/2022]
Abstract
Taste sensation enables humans to make nutritionally important decisions such as food preference and consumption. It functions as deterministic factors for unpropitious eating behavior, leading to overweight and obesity. The hedonistic feeling on consumption of fat and sugar-rich meals, in particular, has a negative influence on health. In addition, impairment in the taste receptors alters the downstream signaling of taste transduction pathway. Hence, genetic polymorphism in typical taste receptors is a predictor of taste sensitivity variance across individuals. The present review summarizes the effect of a single nucleotide polymorphism (SNP) in sweet taste receptors (T1R2/T1R3) on taste perception among individuals of various body mass index (BMI). Furthermore, in the context of obesity, we discussed the possibility of crosstalk between fat and sweet receptors as well as taste dysfunction in diseased individuals. In overall, a greater understanding of the physiological relationship between taste receptors, altered taste sensitivity, and genetic polymorphisms should lead to more effective obesity prevention approaches.
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Affiliation(s)
- Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Karthi Muthuswamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Deepankumar Shanmugamprema
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Thirunavukkarasu Velusamy
- Department of Biotechnology, School of Biotechnology and Genetic Engineering, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
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9
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Leow SN, Tay CL, Ng WW, Mior Mohammad Jafri MN. Effectiveness of Fit and Trimmed Staffs (FATS) program on weight management among the healthcare providers at Simpang Health Clinic, Perak: A pre-post interventional study. MALAYSIAN FAMILY PHYSICIAN : THE OFFICIAL JOURNAL OF THE ACADEMY OF FAMILY PHYSICIANS OF MALAYSIA 2022; 17:89-96. [PMID: 36606163 PMCID: PMC9809445 DOI: 10.51866/oa.107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
INTRODUCTION Obesity is associated with an increased risk for non-communicable diseases. Local studies have shown that 33.1% of healthcare providers (HCPs) are overweight, while 21.1% are obese. Interventions that consist of diet, physical exercise and cognitive behavioural training have been shown to be successful in reducing weight. METHOD We designed a weight loss programme for our HCPs named the 'Fit and Trimmed Staff programme, which consisted of 3 months of group education on obesity-related health problems led by a doctor, a pharmacist, a nutritionist and an occupational therapist among HCPs. Monthly individual dietary counselling by a nutritionist was also provided for 6 months. We measured the body weight, body mass index, percentage of body fat, visceral fat and percentage of skeletal muscle of the HCPs before and after the intervention. RESULTS Forty-five (56.25%) HCPs at Simpang Health Clinic were either overweight or obese; the majority of them were drivers and administrative clerks (100%), followed by health attendants (69.2%) and medical assistants (63.6%). At 6 months post-intervention, there was a trend towards a non-significant reduction in the fat percentage (median=-0.8%, P=0.423). Approximately 42% (n=19) of the HCPs lost weight, while 58% gained weight. Weight loss was observed more commonly in the male HCPs (>50%) than in the female HCPs. CONCLUSION A weight loss programme solely consisting of health discussion and nutritional advice is inadequate to induce weight reductions. A multimodal approach may be considered in managing weight among HCPs.
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Affiliation(s)
- Shing Ni Leow
- MD (MMA, Russia) , Doctor of Family Medicine (UKM), Klinik Kesihatan Changkat Jering, Changkat Jering, Taiping, Perak, Malaysia.
| | - Chai Li Tay
- MD (UKM), MFamMed (UM), Klinik Kesihatan Simpang, Jalan, Kuala Kangsar, Simpang, Taiping, Perak, Malaysia
| | - Wei Wei Ng
- BSc (Hon) Nutrition (UKM), Klinik Kesihatan Simpang, Jalan, Kuala Kangsar, Simpang 34700, Taiping, Perak, Malaysia
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10
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Sobek G, Jagielski P. The Number of Fungiform Papillae, Taste Sensitivity and Smell Functions of Children Aged 11–15. Nutrients 2022; 14:nu14132578. [PMID: 35807758 PMCID: PMC9268619 DOI: 10.3390/nu14132578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/18/2022] [Accepted: 06/20/2022] [Indexed: 02/04/2023] Open
Abstract
Differences in the ability to identify and perceive tastes and smells might influence food consumption and, ultimately, chronic nutrition-related conditions such as overweightness and obesity. This study aimed to investigate the associations between taste sensitivity and odour function, anthropometry, and quantity of fungiform papillae in children at age 11–15. Taste strips (4 base tastes), U-Sniff sticks (12 selected smells), and a filter paper strip impregnated with 6-n-propylthiouracil (PROP) were used. The photographic method was used to estimate the number of fungiform papillae (FP) on the tongue. The results showed that the quantity of FP was not related to anthropometry or gender. The taste test total scores were higher for girls, for whom the median score was 14 (12.0–15.0), than for boys, for whom the median score was 12 (9.0–13.0). Of the children, 13.9% had some difficulty in identifying odours. The Mann–Whitney U test showed that children who were most sensitive to bitter taste had more FP (p = 0.0001). The median score for this group (score = 4) was 34.0 (27.0–37.0). For those who had some problems with correctly assessing all bitter taste strips (score = 0–3), the median score was 24.0 (20.0–31.0). Higher numbers of FP were also observed in tasters, that is, people sensitive to PROP, than in nontasters. Only some measures of the taste function correlated with each other, but not very significantly. We concluded that there are multiple perceptual phases of taste, with no single measure able to entirely represent the sense of taste.
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Affiliation(s)
- Grzegorz Sobek
- Institute of Health Sciences, Medical College of Rzeszów University, 35-959 Rzeszów, Poland
- Correspondence:
| | - Paweł Jagielski
- Department of Nutrition and Drug Research, Institute of Public Health, Faculty of Health Sciences, Jagiellonian University Medical College, 31-066 Krakow, Poland;
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11
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The Effect of Artificial Sweeteners Use on Sweet Taste Perception and Weight Loss Efficacy: A Review. Nutrients 2022; 14:nu14061261. [PMID: 35334918 PMCID: PMC8954878 DOI: 10.3390/nu14061261] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 02/01/2023] Open
Abstract
Excessive consumption of sugar-rich foods is currently one of the most important factors that has led to the development of the global pandemic of obesity. On the other hand, there is evidence that obesity contributes to reduced sensitivity to sweet taste and hormonal changes affecting appetite, leading to an increased craving for sweets. A high intake of sugars increases the caloric value of the diet and, consequently, leads to weight gain. Moreover, attention is drawn to the concept of the addictive properties of sugar and sugary foods. A potential method to reduce the energy value of diet while maintaining the sweet taste is using non-nutritive sweeteners (NNS). NNS are commonly used as table sugar substitutes. This wide group of chemical compounds features high sweetness almost without calories due to its high sweetening strength. NNS include aspartame, acesulfame-K, sucralose, saccharin, cyclamate, neohesperidin dihydrochalcone (neohesperidin DC), neotame, taumatin, and advantame. The available evidence suggests that replacing sugar with NNS may support weight control. However, the effect of NNS on the regulation of appetite and sweet taste perception is not clear. Therefore, the review aimed to summarize the current knowledge about the use of NNS as a potential strategy for weight loss and their impact on sweet taste perception. Most studies have demonstrated that consumption of NNS-sweetened foods does not increase sweetness preference orenergy intake. Nonetheless, further research is required to determine the long-term effects of NNS on weight management.
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12
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Eickelberg V, Lüersen K, Staats S, Rimbach G. Phenotyping of Drosophila Melanogaster-A Nutritional Perspective. Biomolecules 2022; 12:221. [PMID: 35204721 PMCID: PMC8961528 DOI: 10.3390/biom12020221] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/15/2022] [Accepted: 01/20/2022] [Indexed: 02/01/2023] Open
Abstract
The model organism Drosophila melanogaster was increasingly applied in nutrition research in recent years. A range of methods are available for the phenotyping of D. melanogaster, which are outlined in the first part of this review. The methods include determinations of body weight, body composition, food intake, lifespan, locomotor activity, reproductive capacity and stress tolerance. In the second part, the practical application of the phenotyping of flies is demonstrated via a discussion of obese phenotypes in response to high-sugar diet (HSD) and high-fat diet (HFD) feeding. HSD feeding and HFD feeding are dietary interventions that lead to an increase in fat storage and affect carbohydrate-insulin homeostasis, lifespan, locomotor activity, reproductive capacity and stress tolerance. Furthermore, studies regarding the impacts of HSD and HFD on the transcriptome and metabolome of D. melanogaster are important for relating phenotypic changes to underlying molecular mechanisms. Overall, D. melanogaster was demonstrated to be a valuable model organism with which to examine the pathogeneses and underlying molecular mechanisms of common chronic metabolic diseases in a nutritional context.
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Affiliation(s)
- Virginia Eickelberg
- Department of Food Science, Institute of Human Nutrition and Food Science, University of Kiel, Hermann-Rodewald-Strasse 6-8, D-24118 Kiel, Germany; (K.L.); (S.S.); (G.R.)
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13
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Karikkineth AC, Tang EY, Kuo PL, Ferrucci L, Egan JM, Chia CW. Longitudinal trajectories and determinants of human fungiform papillae density. Aging (Albany NY) 2021; 13:24989-25003. [PMID: 34857670 PMCID: PMC8714156 DOI: 10.18632/aging.203741] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 11/23/2021] [Indexed: 01/08/2023]
Abstract
Tongue fungiform papillae contain taste buds crucial for taste and hormone-producing taste receptor cells; therefore, they may be considered as endocrine organs and have important age-associated physiological implications. We examine the cross-sectional and longitudinal trajectories of fungiform papillae density in 1084 participants from the Baltimore Longitudinal Study of Aging using linear regression models and mixed effects models. At baseline, the mean age was 67.86 ± 14.20 years, with a mean follow-up time among those with repeat visits of 4.24 ± 1.70 years. Women (53%) were younger (66.85 ± 13.78 vs. 69.04 ± 14.61 years, p < 0.001) and had a higher fungiform papillae density than men (16.14 ± 9.54 vs. 13.77 ± 8.61 papillae/cm2, p < 0.001). Whites (67%) had a lower fungiform papillae density than non-Whites after adjusting for age and sex. Factors cross-sectionally associated with a lower fungiform papillae density included a higher waist-hip ratio (β = −8.525, p = 0.029), current smoking status (β = −5.133, p = 0.014), and alcohol use within the past 12 months (β = −1.571, p = 0.025). Longitudinally, fungiform papillae density decreased linearly with follow-up time (β = −0.646, p < 0.001). The rate of decline was not affected by sex, race, BMI, waist-hip ratio, smoking, or alcohol use. The longitudinal decline of fungiform papillae density over time needs to be explored further in order to identify other possible age-associated physiological determinants.
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Affiliation(s)
- Ajoy C Karikkineth
- Clinical Core Laboratory and Biorepository, Intramural Research Program, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
| | - Eric Y Tang
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
| | - Pei-Lun Kuo
- Translational Gerontology Branch, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
| | - Luigi Ferrucci
- Translational Gerontology Branch, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
| | - Josephine M Egan
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
| | - Chee W Chia
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD 21224, USA
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14
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Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight. Nutrients 2021; 13:nu13103653. [PMID: 34684654 PMCID: PMC8538051 DOI: 10.3390/nu13103653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/13/2021] [Accepted: 10/15/2021] [Indexed: 11/29/2022] Open
Abstract
The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each other (cross-modal interactions). The aims were to investigate the cross-modal interactions and gustatory function in normal-weight and overweight adolescents. Fifty adolescents (25 overweight and 25 normal-weight) were involved. Subjects rated liking and attribute intensity in pudding samples obtained by adding vanilla aroma (0.1%; 0.3%), butter aroma (0.05%; 0.1%) or a thickener agent (1%; 1.5%) to a base formulation. The gustatory function was also measured through the “taste strips” methodology. Overweight adolescents were found to have a significantly (p < 0.001) worse ability to correctly identify all tastes. Cross-modal interactions occurred differently according to their body mass index, with a significant increase (p < 0.05) in sensory desirable characteristics (e.g., sweet and creaminess) due to aroma addition, especially in overweight subjects. Furthermore, butter aroma significantly increased hedonic responses only in overweight subjects. Tricking our senses in the way of perceiving sensory attributes could be a promising strategy to develop innovative food formulations with a reduced sugar amount, which will lead to a potential decrease in caloric intake and help to tackle the obesity epidemic.
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15
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Harnischfeger F, O’Connell F, Weiss M, Axelrod B, Hajnal A, Czaja K, Di Lorenzo PM, Dando R. Sprague Dawley Rats Gaining Weight on a High Energy Diet Exhibit Damage to Taste Tissue Even after Return to a Healthy Diet. Nutrients 2021; 13:nu13093062. [PMID: 34578940 PMCID: PMC8465157 DOI: 10.3390/nu13093062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 12/20/2022] Open
Abstract
Many reports detail taste dysfunction in humans and animals with obesity. For example, mice consuming an obesogenic diet for a short period have fewer taste buds than their lean littermates. Further, rats with diet-induced obesity (DIO) show blunted electrophysiological responses to taste in the brainstem. Here, we studied the effects of high energy diet (HED)-induced peripheral taste damage in rats, and whether this deficiency could be reversed by returning to a regular chow diet. Separate groups of rats consumed a standard chow diet (Chow), a HED for 10 weeks followed by a return to chow (HED/chow), or a HED for 10 weeks followed by a restricted HED that was isocaloric with consumption by the HED/chow group (HED/isocal). Fungiform taste papilla (FP) and circumvallate taste bud abundance were quantified several months after HED groups switched diets. Results showed that both HED/chow and HED/isocal rats had significantly fewer FP and lower CV taste bud abundance than control rats fed only chow. Neutrophil infiltration into taste tissues was also quantified, but did not vary with treatment on this timeline. Finally, the number of cells undergoing programmed cell death, measured with caspase-3 staining, inversely correlated with taste bud counts, suggesting taste buds may be lost to apoptosis as a potential mechanism for the taste dysfunction observed in obesity. Collectively, these data show that DIO has lasting deleterious effects on the peripheral taste system, despite a change from a HED to a healthy diet, underscoring the idea that obesity rather than diet predicts damage to the taste system.
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Affiliation(s)
- Fiona Harnischfeger
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA; (F.H.); (B.A.)
| | - Flynn O’Connell
- Department of Psychology, Binghamton University, Box 6000, Binghamton, NY 13902, USA; (F.O.); (M.W.); (P.M.D.L.)
| | - Michael Weiss
- Department of Psychology, Binghamton University, Box 6000, Binghamton, NY 13902, USA; (F.O.); (M.W.); (P.M.D.L.)
| | - Brandon Axelrod
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA; (F.H.); (B.A.)
| | - Andras Hajnal
- Department of Neural and Behavioral Sciences, College of Medicine, The Pennsylvania State University, Hershey, PA 17033, USA;
| | - Krzysztof Czaja
- Department of Veterinary Biosciences and Diagnostic Imaging, University of Georgia, Athens, GA 30602, USA;
| | - Patricia M. Di Lorenzo
- Department of Psychology, Binghamton University, Box 6000, Binghamton, NY 13902, USA; (F.O.); (M.W.); (P.M.D.L.)
| | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA; (F.H.); (B.A.)
- Correspondence:
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16
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Louro T, Simões C, Castelo PM, Capela e Silva F, Luis H, Moreira P, Lamy E. How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables. Foods 2021; 10:foods10081961. [PMID: 34441738 PMCID: PMC8392026 DOI: 10.3390/foods10081961] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 12/27/2022] Open
Abstract
Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. Conclusions: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.
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Affiliation(s)
- Teresa Louro
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
| | - Carla Simões
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Diadema 09972-270, Brazil;
| | - Fernando Capela e Silva
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
- Department of Medical and Health Sciences, School of Health and Human Development, University of Évora, 7006-554 Évora, Portugal
| | - Henrique Luis
- School of Dental Medicine, University of Lisbon, 1649-003 Lisbon, Portugal;
- ciTechCare, Polytechnic of Leiria, 2410-541 Leiria, Portugal
| | - Pedro Moreira
- Faculty of Nutrition and Food Sciences, University of Porto, 4200-465 Porto, Portugal;
- EPIUnit—Institute of Public Health, University of Porto, 4200-465 Porto, Portugal
- Research Centre in Physical Activity, Health and Leisure, University of Porto, 4200-465 Porto, Portugal
| | - Elsa Lamy
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
- Correspondence:
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17
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Obesity-induced taste dysfunction, and its implications for dietary intake. Int J Obes (Lond) 2021; 45:1644-1655. [PMID: 34031530 DOI: 10.1038/s41366-021-00855-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 04/21/2021] [Accepted: 04/30/2021] [Indexed: 02/06/2023]
Abstract
The incidence of obesity has dramatically increased in recent years, and poses a public health challenge for which an effective and scalable intervention strategy is yet to be found. Our food choices are one of the primary drivers of obesity, where the overconsumption of energy from foods high in fat and sugar can be particularly problematic. Unfortunately, these same foods also tend to be highly palatable. We select foods more on their sensory properties than on any other factor, such as price, convenience, or healthfulness. Previous evidence from human sensory studies has suggested a depressed sense of taste in panelists with obesity. Evidence from animal models also demonstrates a clear deficiency in taste buds occurring with obesity, suggesting that damage to the taste system may result from an obese state. In this review only taste, as opposed to smell, will be examined. Here we seek to bring together evidence from a diverse array of human and animal studies into taste response, dietary intake, and physiology, to better understand changes in taste with obesity, with the goal of understanding whether taste may provide a novel target for intervention in the treatment of obesity.
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18
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Abstract
Gut microbiota has emerged as a major metabolically active organ with critical functions in both health and disease. The trillions of microorganisms hosted by the gastrointestinal tract are involved in numerous physiological and metabolic processes including modulation of appetite and regulation of energy in the host spanning from periphery to the brain. Indeed, bacteria and their metabolic byproducts are working in concert with the host chemosensory signaling pathways to affect both short- and long-term ingestive behavior. Sensing of nutrients and taste by specialized G protein-coupled receptor cells is important in transmitting food-related signals, optimizing nutrition as well as in prevention and treatment of several diseases, notably obesity, diabetes and associated metabolic disorders. Further, bacteria metabolites interact with specialized receptors cells expressed by gut epithelium leading to taste and appetite response changes to nutrients. This review describes recent advances on the role of gut bacteria in taste perception and functions. It further discusses how intestinal dysbiosis characteristic of several pathological conditions may alter and modulate taste preference and food consumption via changes in taste receptor expression.
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19
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Głąbska D, Skolmowska D, Guzek D. Food Preferences and Food Choice Determinants in a Polish Adolescents' COVID-19 Experience (PLACE-19) Study. Nutrients 2021; 13:2491. [PMID: 34444648 PMCID: PMC8400750 DOI: 10.3390/nu13082491] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/17/2021] [Accepted: 07/19/2021] [Indexed: 12/12/2022] Open
Abstract
Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15-20 years within the Polish Adolescents' COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives-"healthy eaters" (health as the most important determinant of food choices), "hedonists" (convenience, sensory appeal, and price as the most important determinants), "indifferent consumers" (low significance for all determinants), and "demanding consumers" (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The "healthy eaters" were characterized by the highest preference for vegetables; the "hedonists" preferred meat/fish, dairy, and snacks; the "demanding consumers" had a high preference for all food categories, while "indifferent consumers" had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate "hedonists," with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.
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Affiliation(s)
- Dominika Głąbska
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland;
| | - Dominika Skolmowska
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland;
| | - Dominika Guzek
- Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland;
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20
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Caruso V, Zuccarini M, Di Iorio P, Muhammad I, Ronci M. Metabolic Changes Induced by Purinergic Signaling: Role in Food Intake. Front Pharmacol 2021; 12:655989. [PMID: 33995077 PMCID: PMC8117016 DOI: 10.3389/fphar.2021.655989] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 04/09/2021] [Indexed: 01/30/2023] Open
Abstract
The purinergic signalling has a well-established role in the regulation of energy homeostasis, but there is growing evidence of its implication in the control of food intake. In this review, we provide an integrative view of the molecular mechanisms leading to changes in feeding behaviour within hypothalamic neurons following purinergic receptor activation. We also highlight the importance of purinergic signalling in metabolic homeostasis and the possibility of targeting its receptors for therapeutic purposes.
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Affiliation(s)
- Vanni Caruso
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia.,Institute for Research on Pain, ISAL-Foundation, Rimini, Italy
| | - Mariachiara Zuccarini
- Department of Medical, Oral and Biotechnological Sciences, University of Chieti-Pescara, Chieti, Italy.,Center for Advanced Studies and Technologies (CAST), University of Chieti-Pescara, Chieti, Italy
| | - Patrizia Di Iorio
- Department of Medical, Oral and Biotechnological Sciences, University of Chieti-Pescara, Chieti, Italy.,Center for Advanced Studies and Technologies (CAST), University of Chieti-Pescara, Chieti, Italy
| | - Ishaq Muhammad
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Maurizio Ronci
- Center for Advanced Studies and Technologies (CAST), University of Chieti-Pescara, Chieti, Italy.,Department of Pharmacy, University of Chieti-Pescara, Chieti, Italy
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21
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Bernard A, Le May C, Dastugue A, Ayer A, Blanchard C, Martin JC, Pais de Barros JP, Delaby P, Le Bourgot C, Ledoux S, Besnard P. The Tryptophan/Kynurenine Pathway: A Novel Cross-Talk between Nutritional Obesity, Bariatric Surgery and Taste of Fat. Nutrients 2021; 13:nu13041366. [PMID: 33921805 PMCID: PMC8073116 DOI: 10.3390/nu13041366] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 04/06/2021] [Accepted: 04/16/2021] [Indexed: 02/07/2023] Open
Abstract
Diet-induced obesity (DIO) reduces the orosensory perception of lipids in rodents and in some humans. Although bariatric surgery partially corrects this alteration, underlying mechanisms remain poorly understood. To explore whether metabolic changes might explain this fat taste disturbance, plasma metabolome analyses, two-bottle choice tests and fungiform papillae (Fun) counting were performed in vertical sleeve gastrectomized (VSG) mice and sham-operated controls. An exploratory clinic study was also carried out in adult patients undergone a VSG. In mice, we found that (i) the VSG reduces both the plasma neurotoxic signature due to the tryptophan/kynurenine (Trp/Kyn) pathway overactivation and the failure of fat preference found in sham-operated DIO mice, (ii) the activity of Trp/Kyn pathway is negatively correlated to the density of Fun, and (iii) the pharmacological inhibition of the Kyn synthesis mimics in non-operated DIO mice the positive effects of VSG (i.e., decrease of Kyn synthesis, increase of Fun number, improvement of the fat taste perception). In humans, a reduction of the plasma Kyn level is only found in patients displaying a post-surgery improvement of their fat taste sensitivity. Altogether these data provide a plausible metabolic explanation to the degradation of the orosensory lipid perception observed in obesity.
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Affiliation(s)
- Arnaud Bernard
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
| | - Cédric Le May
- UMR 1087 INSERM/6291 CNRS Université de Nantes, l’Institut du Thorax, 44000 Nantes, France; (C.L.M.); (A.A.); (C.B.)
| | - Aurélie Dastugue
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
| | - Audrey Ayer
- UMR 1087 INSERM/6291 CNRS Université de Nantes, l’Institut du Thorax, 44000 Nantes, France; (C.L.M.); (A.A.); (C.B.)
| | - Claire Blanchard
- UMR 1087 INSERM/6291 CNRS Université de Nantes, l’Institut du Thorax, 44000 Nantes, France; (C.L.M.); (A.A.); (C.B.)
| | | | - Jean-Paul Pais de Barros
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
| | | | | | - Séverine Ledoux
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP), Colombes and Université de Paris, 92700 Nanterre, France;
- Fonctions Gastro-Intestinales, Métaboliques et Physiopathologies Nutritionnelles INSERM UMR1149, CEDEX 18, 75890 Paris, France
| | - Philippe Besnard
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
- Physiologie de la Nutrition, AgroSup Dijon, 26 Bd Dr Petitjean, 21000 Dijon, France
- Correspondence:
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22
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Ishaq M, Tran D, Wu Y, Nowak K, Deans BJ, Xin JTZ, Loh HL, Ng WY, Yee CW, Southam B, Vicenzi S, Randall C, Yang C, Tan E, Pasupuleti M, Grewal AK, Ahmad T, Shastri M, Vicario C, Ronci M, Zuccarini M, Bleasel M, Scowen P, Raffaeli W, D’Andrea G, Chellappan DK, Jacobson G, Bissember AC, Smith JA, Eri R, Canales J, Iglesias M, Guven N, Caruso V. Asperuloside Enhances Taste Perception and Prevents Weight Gain in High-Fat Fed Mice. Front Endocrinol (Lausanne) 2021; 12:615446. [PMID: 33927690 PMCID: PMC8076851 DOI: 10.3389/fendo.2021.615446] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Accepted: 02/15/2021] [Indexed: 12/29/2022] Open
Abstract
Asperuloside is an iridoid glycoside found in many medicinal plants that has produced promising anti-obesity results in animal models. In previous studies, three months of asperuloside administration reduced food intake, body weight, and adipose masses in rats consuming a high fat diet (HFD). However, the mechanisms by which asperuloside exerts its anti-obesity properties were not clarified. Here, we investigated homeostatic and nutrient-sensing mechanisms regulating food intake in mice consuming HFD. We confirmed the anti-obesity properties of asperuloside and, importantly, we identified some mechanisms that could be responsible for its therapeutic effect. Asperuloside reduced body weight and food intake in mice consuming HFD by 10.5 and 12.8% respectively, with no effect on mice eating a standard chow diet. Fasting glucose and plasma insulin were also significantly reduced. Mechanistically, asperuloside significantly reduced hypothalamic mRNA ghrelin, leptin, and pro-opiomelanocortin in mice consuming HFD. The expression of fat lingual receptors (CD36, FFAR1-4), CB1R and sweet lingual receptors (TAS1R2-3) was increased almost 2-fold by the administration of asperuloside. Our findings suggest that asperuloside might exert its therapeutic effects by altering nutrient-sensing receptors in the oral cavity as well as hypothalamic receptors involved in food intake when mice are exposed to obesogenic diets. This signaling pathway is known to influence the subtle hypothalamic equilibrium between energy homeostasis and reward-induced overeating responses. The present pre-clinical study demonstrated that targeting the gustatory system through asperuloside administration could represent a promising and effective new anti-obesity strategy.
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Affiliation(s)
- Muhammad Ishaq
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Duyen Tran
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Yijia Wu
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Krzysztof Nowak
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Bianca J. Deans
- School of Natural Sciences-Chemistry, University of Tasmania, Hobart, TAS, Australia
| | | | - Hui Lin Loh
- School of Pharmacy, International Medical University, Kuala Lumpur, Malaysia
| | - Wen Ying Ng
- School of Pharmacy, International Medical University, Kuala Lumpur, Malaysia
| | - Chin Wen Yee
- School of Pharmacy, International Medical University, Kuala Lumpur, Malaysia
| | - Benjamin Southam
- School of Health Sciences, University of Tasmania, Newnham, TAS, Australia
| | - Silvia Vicenzi
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Cameron Randall
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Cheng Yang
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Ee Tan
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | | | - Avneet Kaur Grewal
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Tauseef Ahmad
- School of Health Sciences, University of Tasmania, Newnham, TAS, Australia
| | - Madhur Shastri
- School of Health Sciences, University of Tasmania, Newnham, TAS, Australia
| | - Carmelo Vicario
- Department of Psychology, University of Messina, Messina, Italy
| | - Maurizio Ronci
- Department of Pharmacy, University “G. d’Annunzio”, Chieti, Italy
| | | | - Martin Bleasel
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Paul Scowen
- Animal Services department/Research Division, University of Tasmania, Hobart, TAS, Australia
| | - William Raffaeli
- Institute for Research on Pain, Istituto di Formazione e Ricerca in Scienze Algologiche (ISAL) Foundation, Rimini, Italy
| | - Gianvicenzo D’Andrea
- Institute for Research on Pain, Istituto di Formazione e Ricerca in Scienze Algologiche (ISAL) Foundation, Rimini, Italy
| | | | - Glenn Jacobson
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Alex C. Bissember
- School of Natural Sciences-Chemistry, University of Tasmania, Hobart, TAS, Australia
| | - Jason A. Smith
- School of Natural Sciences-Chemistry, University of Tasmania, Hobart, TAS, Australia
| | - Raj Eri
- School of Health Sciences, University of Tasmania, Newnham, TAS, Australia
| | - Juan Canales
- School of Psychological Sciences, University of Tasmania, Hobart, TAS, Australia
| | - Miguel Iglesias
- School of Health Sciences, University of Tasmania, Darlinghurst, NSW, Australia
| | - Nuri Guven
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
| | - Vanni Caruso
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS, Australia
- Institute for Research on Pain, Istituto di Formazione e Ricerca in Scienze Algologiche (ISAL) Foundation, Rimini, Italy
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Abstract
Obesity is a multifactorial disease with several potential causes that remain incompletely understood. Recent changes in the environment, which has become increasingly obesogenic, have been found to interact with individual factors. Evidence of the role of taste responsiveness and food preference in obesity has been reported, pointing to a lower taste sensitivity and a higher preference and intake of fat and, to a lesser extent, sweet foods in obese people. Studies in the last decades have also suggested that individual differences in the neurophysiology of food reward may lead to overeating, contributing to obesity. However, further studies are needed to confirm these findings. In fact, only a limited number of studies has been conducted on large samples, and several studies were conducted only on women. Larger balanced studies in terms of sex/gender and age are required in order to control the confounding effect of these variables. As many factors are intertwined in obesity, a multidisciplinary approach is needed. This will allow a better understanding of taste alteration and food behaviours in obese people in order to design more effective strategies to promote healthier eating and to prevent obesity and the related chronic disease risks.
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Affiliation(s)
- Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
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24
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Bernard A, Le Beyec-Le Bihan J, Radoi L, Coupaye M, Sami O, Casanova N, Le May C, Collet X, Delaby P, Le Bourgot C, Besnard P, Ledoux S. Orosensory Perception of Fat/Sweet Stimuli and Appetite-Regulating Peptides before and after Sleeve Gastrectomy or Gastric Bypass in Adult Women with Obesity. Nutrients 2021; 13:878. [PMID: 33800516 PMCID: PMC8000537 DOI: 10.3390/nu13030878] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 12/13/2022] Open
Abstract
The aim of this study was to explore the impact of bariatric surgery on fat and sweet taste perceptions and to determine the possible correlations with gut appetite-regulating peptides and subjective food sensations. Women suffering from severe obesity (BMI > 35 kg/m2) were studied 2 weeks before and 6 months after a vertical sleeve gastrectomy (VSG, n = 32) or a Roux-en-Y gastric bypass (RYGB, n = 12). Linoleic acid (LA) and sucrose perception thresholds were determined using the three-alternative forced-choice procedure, gut hormones were assayed before and after a test meal and subjective changes in oral food sensations were self-reported using a standardized questionnaire. Despite a global positive effect of both surgeries on the reported gustatory sensations, a change in the taste sensitivity was only found after RYGB for LA. However, the fat and sweet taste perceptions were not homogenous between patients who underwent the same surgery procedure, suggesting the existence of two subgroups: patients with and without taste improvement. These gustatory changes were not correlated to the surgery-mediated modifications of the main gut appetite-regulating hormones. Collectively these data highlight the complexity of relationships between bariatric surgery and taste sensitivity and suggest that VSG and RYGB might impact the fatty taste perception differently.
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Affiliation(s)
- Arnaud Bernard
- UMR Lipides/Nutrition/Cancer 1231 INSERM/AgroSup Dijon/Univ. Bourgogne-Franche Comté, 21000 Dijon, France;
| | - Johanne Le Beyec-Le Bihan
- UF de Génétique de l’Obésité et des Dyslipidémies, Service de Biochimie Endocrinienne et Oncologique, Centre de Génétique Moléculaire et Chromosomique, Groupe Hospitalier Pitié-Salpêtrière (APHP), 75013 Paris, France;
- Fonctions Gastro-Intestinales, Métaboliques et Physiopathologies Nutritionnelles Inserm UMR1149, Centre de Recherche sur l’Inflammation Paris Montmartre, 75018 Paris, France
| | - Loredana Radoi
- Service d’odontologie, Hôpital Louis Mourier (APHP), 92700 Colombes, France;
| | - Muriel Coupaye
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP), Université de Paris, 92700 Colombes, France; (M.C.); (O.S.); (N.C.)
| | - Ouidad Sami
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP), Université de Paris, 92700 Colombes, France; (M.C.); (O.S.); (N.C.)
| | - Nathalie Casanova
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP), Université de Paris, 92700 Colombes, France; (M.C.); (O.S.); (N.C.)
| | | | - Xavier Collet
- UMR 1048 INSERM/Toulouse III, 31400 Toulouse, France;
| | | | | | - Philippe Besnard
- UMR Lipides/Nutrition/Cancer 1231 INSERM/AgroSup Dijon/Univ. Bourgogne-Franche Comté, 21000 Dijon, France;
- Physiologie de la Nutrition, Agrosup Dijon, 26, Bd Dr Petitjean, 21000 Dijon, France
| | - Séverine Ledoux
- Fonctions Gastro-Intestinales, Métaboliques et Physiopathologies Nutritionnelles Inserm UMR1149, Centre de Recherche sur l’Inflammation Paris Montmartre, 75018 Paris, France
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP), Université de Paris, 92700 Colombes, France; (M.C.); (O.S.); (N.C.)
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25
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May CE, Dus M. Confection Confusion: Interplay Between Diet, Taste, and Nutrition. Trends Endocrinol Metab 2021; 32:95-105. [PMID: 33384209 PMCID: PMC8021035 DOI: 10.1016/j.tem.2020.11.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/12/2020] [Accepted: 11/24/2020] [Indexed: 12/18/2022]
Abstract
Although genetics shapes our sense of taste to prefer some foods over others, taste sensation is plastic and changes with age, disease state, and nutrition. We have known for decades that diet composition can influence the way we perceive foods, but many questions remain unanswered, particularly regarding the effects of chemosensory plasticity on feeding behavior. Here, we review recent evidence on the effects of high-nutrient diets, especially high dietary sugar, on sweet taste in vinegar flies, rodents, and humans, and discuss open questions about molecular and neural mechanisms and research priorities. We also consider ways in which diet-dependent chemosensory plasticity may influence food intake and play a role in the etiology of obesity and metabolic disease. Understanding the interplay between nutrition, taste sensation, and feeding will help us define the role of the food environment in mediating chronic disease and design better public health strategies to combat it.
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Affiliation(s)
- Christina E May
- Neuroscience Graduate Program, The University of Michigan, Ann Arbor, MI, USA; Department of Molecular, Cellular and Developmental Biology, The University of Michigan, Ann Arbor, MI 48109, USA
| | - Monica Dus
- Neuroscience Graduate Program, The University of Michigan, Ann Arbor, MI, USA; Department of Molecular, Cellular and Developmental Biology, The University of Michigan, Ann Arbor, MI 48109, USA.
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26
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Cancello R, Micheletto G, Meta D, Lavagno R, Bevilacqua E, Panizzo V, Invitti C. Expanding the role of bitter taste receptor in extra oral tissues: TAS2R38 is expressed in human adipocytes. Adipocyte 2020; 9:7-15. [PMID: 31900035 PMCID: PMC6959282 DOI: 10.1080/21623945.2019.1709253] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Increasing evidence indicates that taste receptors mediate a variety of functions in extra-oral tissues. The present study investigated the expression of bitter taste receptor TAS2R38 in human adipocytes, the possible link with genetic background and the role of TAS2R38 in cell delipidation and lipid accumulation rate in vitro. Subcutaneous (SAT) and visceral (VAT) adipose tissues were collected in 32 obese and 18 lean subjects. The TAS2R38 gene expression and protein content were examined in whole tissues, differentiated adipocytes and stroma-vascular fraction cells (SVF). The P49A SNP of TAS2R38 gene was determined in each collected sample. The effect of two bitter agonists (6-n-propylthiouracil and quinine) was tested. TAS2R38 mRNA was more expressed in SAT and VAT of obese than lean subjects and the expression/protein content was greater in mature adipocytes. The expression levels were not linked to P49A variants. In in vitro differentiated adipocytes, bitter agonists induced a significant delipidation. Incubation with 6-n-propylthiouracil induced an inhibition of lipid accumulation rate together with an increase in TAS2R38 and a decrease in genes involved in adipocyte differentiation. In conclusion, TAS2R38 is more expressed in adipocytes of obese than lean subjects and is involved in differentiation and delipidation processes.
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Affiliation(s)
- Raffaella Cancello
- Laboratorio di ricerche sull’Obesità, Istituto Auxologico Italiano, IRCCS, Milano, Italy
| | - Giancarlo Micheletto
- Dipartimento di Chirurgia Generale, Istituto Clinico Sant’Ambrogio, Milano, Italy
- Dipartimento di Fisiopatologia medico-chirurgica e dei trapianti (DEPT), Università degli Studi di Milano, Milan, Italy
| | - Dorela Meta
- Laboratorio di ricerche sull’Obesità, Istituto Auxologico Italiano, IRCCS, Milano, Italy
| | - Rosalia Lavagno
- Laboratorio di ricerche sull’Obesità, Istituto Auxologico Italiano, IRCCS, Milano, Italy
| | - Emanuele Bevilacqua
- Dipartimento di Chirurgia Generale, Istituto Clinico Sant’Ambrogio, Milano, Italy
- Dipartimento di Fisiopatologia medico-chirurgica e dei trapianti (DEPT), Università degli Studi di Milano, Milan, Italy
| | - Valerio Panizzo
- Dipartimento di Chirurgia Generale, Istituto Clinico Sant’Ambrogio, Milano, Italy
| | - Cecilia Invitti
- Laboratorio di ricerche sull’Obesità, Istituto Auxologico Italiano, IRCCS, Milano, Italy
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27
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Gutierrez R, Fonseca E, Simon SA. The neuroscience of sugars in taste, gut-reward, feeding circuits, and obesity. Cell Mol Life Sci 2020; 77:3469-3502. [PMID: 32006052 PMCID: PMC11105013 DOI: 10.1007/s00018-020-03458-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/06/2020] [Accepted: 01/10/2020] [Indexed: 12/19/2022]
Abstract
Throughout the animal kingdom sucrose is one of the most palatable and preferred tastants. From an evolutionary perspective, this is not surprising as it is a primary source of energy. However, its overconsumption can result in obesity and an associated cornucopia of maladies, including type 2 diabetes and cardiovascular disease. Here we describe three physiological levels of processing sucrose that are involved in the decision to ingest it: the tongue, gut, and brain. The first section describes the peripheral cellular and molecular mechanisms of sweet taste identification that project to higher brain centers. We argue that stimulation of the tongue with sucrose triggers the formation of three distinct pathways that convey sensory attributes about its quality, palatability, and intensity that results in a perception of sweet taste. We also discuss the coding of sucrose throughout the gustatory pathway. The second section reviews how sucrose, and other palatable foods, interact with the gut-brain axis either through the hepatoportal system and/or vagal pathways in a manner that encodes both the rewarding and of nutritional value of foods. The third section reviews the homeostatic, hedonic, and aversive brain circuits involved in the control of food intake. Finally, we discuss evidence that overconsumption of sugars (or high fat diets) blunts taste perception, the post-ingestive nutritional reward value, and the circuits that control feeding in a manner that can lead to the development of obesity.
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Affiliation(s)
- Ranier Gutierrez
- Laboratory of Neurobiology of Appetite, Department of Pharmacology, CINVESTAV, 07360, Mexico City, Mexico.
| | - Esmeralda Fonseca
- Laboratory of Neurobiology of Appetite, Department of Pharmacology, CINVESTAV, 07360, Mexico City, Mexico
| | - Sidney A Simon
- Department of Neurobiology, Duke University Medical Center, Durham, NC, 27710, USA
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28
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Khan AM, Al-Jandan B, Bugshan A, Al-Juaid K, Ali S, Jameela RV, Al Madan N, BuHulaiga A. Correlation of PTC Taste Status with Fungiform Papillae Count and Body Mass Index in Smokers and Non-Smokers of Eastern Province, Saudi Arabia. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E5792. [PMID: 32785183 PMCID: PMC7459494 DOI: 10.3390/ijerph17165792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/05/2020] [Accepted: 08/06/2020] [Indexed: 12/31/2022]
Abstract
Phenylthiocarbamide (PTC) is a bitter compound that is similar in taste to the polyphenols present in most vegetables and fruits. The human taste response towards this compound influences dietary preference, which has a bearing on an individual's body mass index (BMI). Another factor that influences taste perception is fungiform papillae count. This, in turn, is governed by genetic factors or deleterious habits such as smoking. Establishing a link between all the above factors could lead to a wider understanding of obesity, which is a global health issue. PTC taste response, BMI, and fungiform papillae were recorded and statistically analyzed between two groups-smokers and nonsmokers. There was no statistically significant difference between smokers and nonsmokers with regard to PTC tasting ability. However, there was a significant inverse relationship between BMI and PTC tasting ability and fungiform papillae count both in smokers and nonsmokers. Thus, it can be inferred that as BMI increases, there is a lower likelihood of experiencing the bitter taste of PTC. Additionally, the ability to taste PTC decreases with diminishing numbers of fungiform papillae. Smoking does not affect bitter PTC tasting ability despite negatively affecting fungiform papillae count.
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Affiliation(s)
- Asim Mustafa Khan
- Department of Biomedical Dental Sciences, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam 34212, Saudi Arabia; (B.A.-J.); (A.B.); (K.A.-J.); (S.A.); (R.V.J.); (N.A.M.); (A.B.)
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29
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Herz RS, Van Reen E, Gredvig-Ardito CA, Carskadon MA. Insights into smell and taste sensitivity in normal weight and overweight-obese adolescents. Physiol Behav 2020; 221:112897. [PMID: 32259597 PMCID: PMC7222023 DOI: 10.1016/j.physbeh.2020.112897] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/14/2020] [Accepted: 03/30/2020] [Indexed: 11/28/2022]
Abstract
Research examining connections between BMI and smell and taste sensitivity in adolescents has been minimal, methodologically inconsistent, and inconclusive. We sought to address this issue with an exploratory study of smell and taste sensitivity in overweight-obese (high BMI) and normal BMI male and female adolescents (ages 12-16 years), using previously validated chemosensory testing measures (Sniffin' Sticks, Taste Strips, 6-n-propylthiouracil: PROP), and taking pubertal stage into account. Puberty was evaluated with the validated Pubertal Development Scale and participants were then classified as either "early" or "late" pubertal stage. We used the phenylethyl alcohol (PEA) version of the Sniffin' Sticks olfactory threshold test and found that high BMI adolescents had significantly greater olfactory sensitivity than normal BMI adolescents. This observation contradicts previous results in overweight adults tested with the n-butanol version of Sniffin' Sticks. We also found that participants in early puberty had significantly higher olfactory sensitivity than participants in late puberty. No significant findings for taste sensitivity were obtained, though there is a suggestion that puberty may affect salty taste thresholds. Our results illuminate a potentially important difference in sensitivity to pure olfactory versus olfactory-trigeminal stimuli as a function of BMI, which the PEA and n-butanol versions of the Sniffin' Sticks respectively assess; and for the first time demonstrate variation in chemosensory acuity in relation to pubertal stage. These findings have implications for eating behavior during adolescence.
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Affiliation(s)
- Rachel S Herz
- Department of Psychiatry and Human Behavior, Alpert Medical School, Brown University, Providence, RI, USA; Department of Psychology and Neuroscience, Boston College, Newton, MA, USA.
| | | | | | - Mary A Carskadon
- Department of Psychiatry and Human Behavior, Alpert Medical School, Brown University, Providence, RI, USA; E.P. Bradley Hospital Sleep Research Laboratory, Providence, RI, USA
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30
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High Dietary Sugar Reshapes Sweet Taste to Promote Feeding Behavior in Drosophila melanogaster. Cell Rep 2020; 27:1675-1685.e7. [PMID: 31067455 DOI: 10.1016/j.celrep.2019.04.027] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 03/14/2019] [Accepted: 04/03/2019] [Indexed: 11/20/2022] Open
Abstract
Recent studies find that sugar tastes less intense to humans with obesity, but whether this sensory change is a cause or a consequence of obesity is unclear. To tackle this question, we study the effects of a high sugar diet on sweet taste sensation and feeding behavior in Drosophila melanogaster. On this diet, fruit flies have lower taste responses to sweet stimuli, overconsume food, and develop obesity. Excess dietary sugar, but not obesity or dietary sweetness alone, caused taste deficits and overeating via the cell-autonomous action of the sugar sensor O-linked N-Acetylglucosamine (O-GlcNAc) transferase (OGT) in the sweet-sensing neurons. Correcting taste deficits by manipulating the excitability of the sweet gustatory neurons or the levels of OGT protected animals from diet-induced obesity. Our work demonstrates that the reshaping of sweet taste sensation by excess dietary sugar drives obesity and highlights the role of glucose metabolism in neural activity and behavior.
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31
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Qiu C, Hou M. Association between Food Preferences, Eating Behaviors and Socio-Demographic Factors, Physical Activity among Children and Adolescents: A Cross-Sectional Study. Nutrients 2020; 12:nu12030640. [PMID: 32121152 PMCID: PMC7146169 DOI: 10.3390/nu12030640] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 02/07/2023] Open
Abstract
The prevalence of overweight and obesity is a serious health issue among children and adolescents worldwide. This study aimed to investigate factors influencing weight status-associated food preferences and eating behaviors. A cross-sectional study was conducted to collect data from 2578 pairs of Chinese children and parents in five cities from December 2018 to March 2019. There was an increase in consumptions of processed seafood, nuts and dried fruit/vegetables, and fruit/vegetable juice, but a reduction of consuming puffed and processed meat products, sugar/artificially sweetened beverages and milk tea, and picky eating. These food preferences differentiate between sexes. Picky eating behavior was greatly presented in children of lower educated mothers or heavy-smoking fathers. Children of the lower educated fathers consumed less processed seafood and dairy products, and those of the heavy-smoking fathers consumed more puffed products, but less fruit/vegetable juice, and had greater snack preference. The father’s body mass index(BMI)status was also positively associated with unhealthy behaviors. Those who exercised daily longer showed better eating behaviors, and picky eating and fast-food lovers likely occurred in higher-income families. Our study provides an insight into that fathers being educated for health-conscious advice and physical activity may be the potential strategies to foster their children’s healthy eating patterns. Their efficacy needs to be further investigated.
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Affiliation(s)
- Chao Qiu
- College of Humanities, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Min Hou
- School of Public Health, College of Medicine, Shanghai Jiao Tong University, 227 Chongqing South Road, Shanghai 200025, China
- Correspondence: or
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32
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Chamoun E, Liu AAS, Duizer LM, Darlington G, Duncan AM, Haines J, Ma DWL. Taste Sensitivity and Taste Preference Measures Are Correlated in Healthy Young Adults. Chem Senses 2020; 44:129-134. [PMID: 30590512 PMCID: PMC6350675 DOI: 10.1093/chemse/bjy082] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Taste is fundamentally important for food selection. Although measures of taste sensitivity and preference have been refined over several decades, it remains largely unknown how these measures relate to each other and to food preferences. The objectives of this study were to examine, in healthy adults (age 24.6 ± 0.6 years, n = 49), 1) correlations among measures of taste sensitivity, including detection threshold (DT) and suprathreshold sensitivity (ST), and taste preference (PR) within sweet, salt, sour, umami, and ... fat tastes; and 2) underlying associations ... among DT, ST, and PR measurements using principal component analysis. DTs and STs were negatively correlated within each taste modality. Salt, sweet, and umami DTs and STs were positively and negatively correlated with PRs, respectively. No correlations were observed between sour and fat DTs, STs, and PRs. Two principal components accounted for 41.9% of the variance and produced 3 clear clusters consisting of DTs, STs, or PRs from each taste modality. Sweet PR and fat ST deviated from the clusters and may, therefore, be driven by different factors. No associations were observed between measured PR and ST with self-reported food PRs. Overall, this study provides evidence that higher sensitivities only to salt, sweet, or umami taste are associated with a decrease in the PR for these tastes. These findings demonstrate the importance of investigating taste sensitivity together with PR to gain a more complete understanding of the determinants of food selection.
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Affiliation(s)
- Elie Chamoun
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Angel A S Liu
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Lisa M Duizer
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Gerarda Darlington
- Department of Mathematics and Statistics, University of Guelph, Guelph, Canada
| | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Jess Haines
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Canada
| | - David W L Ma
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
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33
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Ethnic Food Consumption in Italy: The Role of Food Neophobia and Openness to Different Cultures. Foods 2020; 9:foods9020112. [PMID: 31972977 PMCID: PMC7074029 DOI: 10.3390/foods9020112] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 01/01/2023] Open
Abstract
While the ethnic food market has become increasingly important in Italy, the effects of the hybridization of consumption patterns have been slowed by a consolidated culinary tradition. This study investigates the relationships among ethnic food consumption, food neophobia, and openness to different cultures with sociodemographic characteristics. A sample of 1317 Italian consumers responded to an online survey. The sociodemographic profile of the neophobic consumer appears to substantially differ from that of the consumer with an attitude of openness. Neophobic respondents are males, are older than 55 years of age, are less educated, have children, are retired, have difficulty meeting their financial responsibilities, and do not eat ethnic food. Respondents who are more open to different cultures are young adults, are highly educated, have no children, are employed, and are consumers of ethnic food. The relationship between food neophobia and openness to different cultures is confirmed to be the relationship between these variables and ethnic food consumption. The measurement of these characteristics could serve as a crucial indicator for analyzing the willingness to accept elements of novelty in an increasingly multicultural society. Additionally, consumers with the neophobic trait and who are less open to different cultures might have a less varied diet that is essential to good health.
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34
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Mameli C, Cattaneo C, Panelli S, Comandatore F, Sangiorgio A, Bedogni G, Bandi C, Zuccotti G, Pagliarini E. Taste perception and oral microbiota are associated with obesity in children and adolescents. PLoS One 2019; 14:e0221656. [PMID: 31509575 PMCID: PMC6738620 DOI: 10.1371/journal.pone.0221656] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 08/12/2019] [Indexed: 12/24/2022] Open
Abstract
Obesity in childhood and adolescence is considered the most prevalent nutritional disorder, in which eating behaviours represent one important factors of influence. Many aspects influence eating behaviours, but taste is considered the main predictor. However, data concerning correlations of obesity, taste sensitivity and behavioural attitudes, such as food neophobia, in children and adolescents are inconsistent. Moreover, it has been suggested that oral bacteria could have a possible role in obesity development and, also, in taste perception. In this context, the present study focused on host related factors with a proposed link to weight gain. To this purpose, taste sensitivity, salivary microbiota composition and food neophobia were compared between children and adolescents with and without obesity in a cross-sectional study. Results showed that children with obesity presented a significantly lower ability in correctly identifying taste qualities and were characterized by a lesser number of Fungiform Papillae (reported as FP/cm2) compared to normal-weight subjects. Differences in the ecological indexes of microbial alpha-diversity was found between subjects with obesity and normal-weight ones. Moreover, independently from nutritional status, some bacterial genera seemed to differ between subjects with different sensitivity. The potentiality of this multidisciplinary approach could help to better understand and deepen the sensory-driven and microbiological factors related to weight gain.
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Affiliation(s)
- Chiara Mameli
- Department of Pediatrics, V. Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Simona Panelli
- Pediatric Clinical Research Center “Invernizzi”, University of Milan, Milan, Italy
| | | | - Arianna Sangiorgio
- Department of Pediatrics, V. Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Giorgio Bedogni
- Clinical Epidemiology Unit, Liver Research Center, Basovizza, Trieste, Italy
| | - Claudio Bandi
- Department of Biosciences and Pediatric Clinical Research Center “Invernizzi”, University of Milan, Milan, Italy
| | - Gianvincenzo Zuccotti
- Department of Pediatrics, V. Buzzi Children's Hospital, University of Milan, Milan, Italy
- Pediatric Clinical Research Center “Invernizzi”, University of Milan, Milan, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
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Cattaneo C, Riso P, Laureati M, Gargari G, Pagliarini E. Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake. Nutrients 2019; 11:nu11051167. [PMID: 31137674 PMCID: PMC6567015 DOI: 10.3390/nu11051167] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 05/19/2019] [Accepted: 05/21/2019] [Indexed: 12/19/2022] Open
Abstract
The role of taste perception, its relationship with oral microbiota composition, and their putative link with eating habits and food intake were the focus of the present study. A sample of 59 reportedly healthy adults (27 male, 32 female; age: 23.3 ± 2.6 years) were recruited for the study and taste thresholds for basic tastes, food intake, and oral microbiota composition were evaluated. Differences in taste perception were associated with different habitual food consumption (i.e., frequency) and actual intake. Subjects who were orally hyposensitive to salty taste reported consuming more bakery and salty baked products, saturated-fat-rich products, and soft drinks than hypersensitive subjects. Subjects hyposensitive to sweet taste reported consuming more frequently sweets and desserts than the hypersensitive group. Moreover, subjects hypersensitive to bitter taste showed higher total energy and carbohydrate intakes compared to those who perceived the solution as less bitter. Some bacterial taxa on tongue dorsum were associated with gustatory functions and with vegetable-rich (e.g., Prevotella) or protein/fat-rich diets (e.g., Clostridia). Future studies will be pivotal to confirm the hypothesis and the potential exploitation of oral microbiome as biomarker of long-term consumption of healthy or unhealthy diets.
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Affiliation(s)
- Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
| | - Giorgio Gargari
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
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Ashi H, Campus G, Klingberg G, Forslund HB, Lingström P. Childhood obesity in relation to sweet taste perception and dental caries - a cross-sectional multicenter study. Food Nutr Res 2019; 63:1682. [PMID: 30992699 PMCID: PMC6451031 DOI: 10.29219/fnr.v63.1682] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/21/2019] [Accepted: 02/21/2019] [Indexed: 11/20/2022] Open
Abstract
Background Obesity is a multifactorial disease that is increasing worldwide and is caused by different environmental and genetic factors, with an increase in the consumption of high-energy–containing food and a decrease in physical activity constituting two of the main reasons. Sweet taste perception may have an effect on the subject’s dietary choices and affect his or her predisposition to obesity. Objectives The aim was to study the sweet taste perception and dental caries in relation to body mass index (BMI) in 13–15-year-old schoolchildren from three different countries and to compare the BMI among the countries. Design The sweet taste perception level, determined as the sweet taste threshold and preference, was assessed in a total of 669 schoolchildren from Italy, Mexico and Saudi Arabia, examined in school settings. Height and weight were collected and BMI was calculated, after which the children were grouped as underweight, normal, overweight, and obese. For caries registration, the International Caries Detection and Assessment System and Decayed Missing Filled Surfaces indices were used. Results A statistically significant difference was found for BMI among the children from the three countries (p < 0.001), with the highest mean found among Saudi children, followed by Mexican and Italian children. A statistically significant difference regarding sweet taste threshold when comparing the BMI groups was only found for Saudi Arabia (p < 0.01). No significant correlation was found between BMI and sweet taste threshold or preference and dental caries variables, respectively. Conclusions BMI was found to differ between countries, with a further significant difference among the groups among the Saudi Arabia schoolchildren.
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Affiliation(s)
- Heba Ashi
- Department of Cariology, Institute of Odontology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.,Department of Public Health, Faculty of Dentistry, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Guglielmo Campus
- Klinik für Zahnerhaltung, Präventiv- und Kinderzahnmedizin, Zahnmedizinische Kliniken (ZMK), University of Bern, Switzerland and Department of Surgery, Microsurgery.,WHO Collaborating Centre for Epidemiology and Preventive Dentistry, Milan, Italy
| | - Gunilla Klingberg
- Department of Paediatric Dentistry, Faculty of Odontology, Malmö University, Malmö, Sweden
| | - Heléne Bertéus Forslund
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Peter Lingström
- Department of Cariology, Institute of Odontology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.,WHO Collaborating Centre for Epidemiology and Preventive Dentistry, Milan, Italy
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Association between Take-Out Food Consumption and Obesity among Chinese University Students: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16061071. [PMID: 30934650 PMCID: PMC6465988 DOI: 10.3390/ijerph16061071] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/21/2019] [Accepted: 03/23/2019] [Indexed: 12/25/2022]
Abstract
Background: The frequency of take-out food consumption has increased rapidly among Chinese college students, which has contributed to high obesity prevalence. However, the relationships between take-out food consumption, body mass index (BMI), and other individual factors influencing eating behavior among college students are still unclear. This study explored the association of take-out food consumption with gender, BMI, physical activity, preference for high-fat and high-sugar (HFHS) food, major category, and degree level among Chinese college students. Methods: Cross-sectional data were collected from 1220 college students in Beijing, China, regarding information about take-out food consumption, physical activity, and preference for HFHS food using a self-reported questionnaire. The logistic linear regression model was used to analyze the association between take-out food consumption and personal and lifestyle characteristics. Results: Out of 1220 college students, 11.6% of college students were overweight or obese. Among the personal and lifestyle characteristics, high frequency of take-out food consumption was significantly associated with a non-medical major, high preference for HFHS food, degree level, and higher BMI, but not physical activity. Conclusion: Among Chinese college students, consumption of take-out food may be affected by major category, preference for HFHS food, degree level, and BMI. This could provide guidance on restrictions of high take-out food consumption, which contributes to high obesity prevalence and high risk for metabolic diseases.
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Cattaneo C, Gargari G, Koirala R, Laureati M, Riso P, Guglielmetti S, Pagliarini E. New insights into the relationship between taste perception and oral microbiota composition. Sci Rep 2019; 9:3549. [PMID: 30837660 PMCID: PMC6401163 DOI: 10.1038/s41598-019-40374-3] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 02/04/2019] [Indexed: 11/09/2022] Open
Abstract
Fairly poor data are available on the relationship between taste perception, food preferences and oral microbiota. In the present study, we investigated the hypothesis that subjects with higher responsiveness to 6-n-propylthiuracil (PROP) might be characterized by a different taste sensitivity and tongue microbiota composition. Indeed, the bacterial metabolism may modulate/enhance the concentration of tastants near the taste receptors, modifying taste perception through a sensorial adaptation mechanism or by a broad range of microbial metabolic pathways. The detection thresholds of sweet, sour, salty and bitter, the Fungiform Papillae Density (FPD) and the composition of bacteria lining the tongue were determined in Supertasters (high PROP responsiveness, ST) and Non-tasters (low PROP responsiveness, NT). An important inter-individual variability was found for all taste stimuli and FPD between the two groups, with NT subjects showing significant higher threshold values and a lower FPD than with STs. We found five bacterial genera whose relative abundances were significantly higher in STs than NTs. This study opens new avenues of research by highlighting associations between parameters usually studied independently.
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Affiliation(s)
- Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy.
| | - Giorgio Gargari
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy
| | - Ranjan Koirala
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy
| | - Simone Guglielmetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133, Milan, Italy
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Hardikar S, Wallroth R, Villringer A, Ohla K. Shorter-lived neural taste representations in obese compared to lean individuals. Sci Rep 2018; 8:11027. [PMID: 30038315 PMCID: PMC6056521 DOI: 10.1038/s41598-018-28847-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Accepted: 06/26/2018] [Indexed: 01/21/2023] Open
Abstract
Previous attempts to uncover a relation between taste processing and weight status have yielded inconclusive results leaving it unclear whether lean and obese individuals process taste differently, and whether group differences reflect differential sensory encoding or evaluative and reward processing. Here, we present the first comparison of dynamic neural processing as assessed by gustatory evoked potentials in obese and lean individuals. Two supra-threshold concentrations of sweet and salty tastants as well as two sizes of blue and green squares were presented to 30 lean (BMI 18.5-25) and 25 obese (BMI > 30) individuals while recording head-surface electroencephalogram (EEG). Multivariate pattern analyses (MVPA) revealed differential taste quality representations from 130 ms until after stimulus offset. Notably, taste representations faded earlier and exhibited a reduced strength in the obese compared to the lean group; temporal generalization analysis indicated otherwise similar taste processing. Differences in later gustatory response patterns even allowed decoding of group membership. Importantly, group differences were absent for visual processing thereby excluding confounding effects from anatomy or signal-to-noise ratio alone. The latency of observed effects is consistent with memory maintenance rather than sensory encoding of taste, thereby suggesting that later evaluative aspects of taste processing are altered in obesity.
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Affiliation(s)
- Samyogita Hardikar
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain Sciences, Leipzig, Germany.
| | - Raphael Wallroth
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany
| | - Arno Villringer
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain Sciences, Leipzig, Germany
- Department of Cognitive Neurology, University Hospital Leipzig, Leipzig, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany
- Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, 52428, Jülich, Germany
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Abstract
This report summarises a workshop convened by ILSI Europe on 3 and 4 April 2017 to discuss the issue of dietary sweetness. The objectives were to understand the roles of sweetness in the diet, establish whether exposure to sweetness affects diet quality and energy intake, and consider whether sweetness per se affects health. Although there may be evidence for tracking of intake of some sweet components of the diet through childhood, evidence for tracking of whole diet sweetness, or through other stages of maturity are lacking. The evidence to date does not support adverse effects of sweetness on diet quality or energy intake, except where sweet food choices increase intake of free sugars. There is some evidence for improvements in diet quality and reduced energy intake where sweetness without calories replaces sweetness with calories. There is a need to understand the physiological and metabolic relevance of sweet taste receptors on the tongue, in the gut and elsewhere in the body, as well as possible differentiation in the effects of sustained consumption of individual sweeteners. Despite a plethora of studies, there is no consistent evidence for an association of sweetness sensitivity/preference with obesity or type 2 diabetes. A multifaceted integrated approach, characterising nutritive and sensory aspects of the whole diet or dietary patterns, may be more valuable in providing contextual insight. The outcomes of the workshop could be used as a scientific basis to inform the expert community and create more useful dialogue among health care professionals.
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Kindleysides S, Beck KL, Walsh DCI, Henderson L, Jayasinghe SN, Golding M, Breier BH. Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour. Nutrients 2017; 9:nu9080879. [PMID: 28809792 PMCID: PMC5579672 DOI: 10.3390/nu9080879] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/09/2017] [Accepted: 08/09/2017] [Indexed: 02/07/2023] Open
Abstract
Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste and olfaction thresholds, the olfactory threshold for n-butanol and subjective mouthfeel ratings of custard samples. Dietary intake and eating behaviour were evaluated using a Food Frequency and Three-Factor Eating Questionnaire, respectively. Binomial regression analysis was used to model fat taste and olfaction data. Taste and olfactory detection for oleic acid were positively correlated (r = 0.325; p < 0.02). Oleic acid taste hypersensitive women had significantly increased n-butanol olfactory sensitivity (p < 0.03). The eating behaviour disinhibition and BMI were higher in women who were hyposensitive to oleic acid taste (p < 0.05). Dietary intake of nuts, nut spreads, and seeds were significantly correlated with high olfactory sensitivity to oleic acid (p < 0.01). These findings demonstrate a clear link between fatty acid taste sensitivity and olfaction and suggest that fat taste perception is associated with specific characteristics of eating behaviour and body composition.
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Affiliation(s)
- Sophie Kindleysides
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Kathryn L Beck
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | | | - Lisa Henderson
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Shakeela N Jayasinghe
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Matt Golding
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Bernhard H Breier
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
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Hardikar S, Höchenberger R, Villringer A, Ohla K. Higher sensitivity to sweet and salty taste in obese compared to lean individuals. Appetite 2017; 111:158-165. [DOI: 10.1016/j.appet.2016.12.017] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 11/03/2016] [Accepted: 12/13/2016] [Indexed: 12/01/2022]
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Douglas Braymer H, Zachary H, Schreiber AL, Primeaux SD. Lingual CD36 and nutritional status differentially regulate fat preference in obesity-prone and obesity-resistant rats. Physiol Behav 2017; 174:120-127. [PMID: 28302572 DOI: 10.1016/j.physbeh.2017.03.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 02/20/2017] [Accepted: 03/11/2017] [Indexed: 11/16/2022]
Abstract
Lingual fatty acid receptors (i.e. CD36) mediate the orosensory perception of fat/fatty acids and may contribute to the susceptibility to develop obesity. The current study tested the hypothesis that fat/fatty acid preference in obesity-prone (OP, Osborne-Mendel) and obesity-resistant (OR, S5B/Pl) rats is mediated by nutritional status and lingual CD36. To determine if nutritional status affected linoleic acid (LA) preference in OP and OR rats, rats were either fasted overnight or fed a high fat diet (60% kcal from fat). In OR rats, fasting increased the preference for higher concentrations of LA (1.0%), while consumption of a high fat diet decreased LA preference. In OP rats, fasting increased the preference for lower concentrations of LA (0.25%), however high fat diet consumption did not alter LA preference. To determine if lingual CD36 mediated the effects of an overnight fast on LA preference, the expression of lingual CD36 mRNA was assessed and the effect of lingual application of CD36 siRNA on LA preference was determined. Fasting increased lingual CD36 mRNA expression in OR rats, but failed to alter lingual CD36 mRNA in OP rats. Following an overnight fast, application of lingual CD36 siRNA led to a decrease in LA preference in OR, but not OP rats. Lingual application of CD36 siRNA was also used to determine if lingual CD36 mediated the intake and preference for a high fat diet in OP and OR rats. CD36 siRNA decreased the preference and intake of high fat diet in OR rats, but not OP rats. The results from this study suggest that the dysregulation of lingual CD36 in OP rats is a potential factor leading to increased fat intake and fat preference and an enhanced susceptibility to develop obesity.
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Affiliation(s)
- H Douglas Braymer
- Pennington Biomedical Research Center, Baton Rouge, LA 70808, United States
| | - Hannah Zachary
- Pennington Biomedical Research Center, Baton Rouge, LA 70808, United States
| | - Allyson L Schreiber
- Department of Physiology, LSU Health Sciences Center, New Orleans, LA 70112, United States
| | - Stefany D Primeaux
- Department of Physiology, LSU Health Sciences Center, New Orleans, LA 70112, United States; Joint Diabetes, Endocrinology & Metabolism Program, Pennington Biomedical Research Center, Baton Rouge, LA 70808, United States.
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