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Hu H, Qimu G, Nie J, Wu N, Dan T. Selection of a galactose-positive mutant strain of Streptococcus thermophilus and its optimized production as a high-vitality starter culture. J Dairy Sci 2024:S0022-0302(24)00787-2. [PMID: 38754828 DOI: 10.3168/jds.2023-24550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 03/20/2024] [Indexed: 05/18/2024]
Abstract
Streptococcus thermophilus (S. thermophilus) is a common starter in yogurt production and plays an important role in the dairy industry. In this study, a galactose-positive (Gal+) mutant strain, IMAU20246Y, was produced using the chemical mutagen N-methyl-N'-nitro-N-nitrosoguanidine (NTG) from wild type S. thermophilus IMAU20246 which was known to have good fermentation characteristics. The sugar content of milk fermented by either the mutant or the wild type was determined using high performance liquid chromatography (HPLC); metabolism of lactose and galactose was significantly increased in the mutant strain. In addition, we used the response surface methodology to optimize components of the basic medium M17 for survival ratio of the mutant strain. Under these optimal conditions, the viable counts of mutant S. thermophilus IMAU20246Y reached 4.15 × 108 cfu/mL and following freeze drying in the medium retained cell viability of up to 67.42%. The above results are conducive to production of a high vitality starter culture and development of 'low sugar, high sweetness' dairy products.
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Affiliation(s)
- Haimin Hu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Gesudu Qimu
- Inner Mongolia Scitop Bio-tech Co., Ltd., Hohhot 011508, China
| | - Jiaying Nie
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Na Wu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
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2
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Nuvoli C, Fillion L, Lacoste Gregorutti C, Labbe D. Comparison of sensitivity to taste and astringency stimuli among vegans and omnivores. Physiol Behav 2023; 262:114092. [PMID: 36682431 DOI: 10.1016/j.physbeh.2023.114092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/19/2022] [Accepted: 01/16/2023] [Indexed: 01/21/2023]
Abstract
Taste perception plays a crucial role in determining food choices. It has been described in literature a relationship between diet composition and taste perception. Nowadays, with the rising concern in climate change and animal welfare, the number of people following a vegan diet is increasing to become a real trend. Research about differences in taste perception between vegan and omnivore is lacking. The aim of the study was to compare detection threshold for bitter, sour, umami and astringency stimuli (quinine monohydrochloride dihydrate, citric acid anhydrous, monosodium glutamate and tannic acid, respectively) participants following a vegan diet (n=24) and participants following an omnivore diet (n=30). Participants reported their consumption frequency for main food categories. The mean detection thresholds between the two groups narrowly missed significance with p-values of 0.07, 0.08, 0.06, for bitter, umami and astringency perception, respectively. No differences were found for sour taste (p-value=0.33). Further research is required to validate such findings and to understand the origin of the relationship between diet style and taste sensitivity.
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Affiliation(s)
| | | | | | - David Labbe
- Société des Produits Nestlé SA, Switzerland.
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3
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Hartley I, Riis N, Liem DG, Keast R. Oral Exposure to Sodium Chloride without Subsequent Consumption Does Not Alter Salt Taste Function in Adults: A Cross-Over Intervention Study. J Nutr 2023; 153:543-551. [PMID: 36894246 DOI: 10.1016/j.tjnut.2022.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND Reduction in dietary sodium increases salt taste sensitivity; however, non-oral sodium supplementation does not, suggesting that oral exposure is more important for modulating taste perception than consumption without tasting. OBJECTIVE Using psychophysical methods, we assessed the effect of a two-week intervention involving oral exposure to a tastant without consumption on modulating taste function. METHODS In a cross-over intervention study, n = 42 adults (age, mean ± SD: 29.7 ± 8.0 years) completed 4 intervention treatments requiring participants to rinse their mouths with 30 mL of a tastant, 3 times daily for 2 weeks. Treatments included oral exposure to 400 mM sodium chloride (NaCl), monosodium glutamate (MSG), monopotassium glutamate, and sucrose. Participants' taste function for salty, umami, and sweet [detection threshold (DT), recognition threshold (RT), and suprathreshold (ST)], and the glutamate-sodium discrimination status was evaluated before and after the tastant treatments. Effects of the interventions on taste function were assessed by using linear mixed models including treatment, time, and treatment x time interactions as fixed effects; significance was set at P > 0.05. RESULTS There was no treatment × time interaction on DT and RT for all tastes assessed (P > 0.05). The only change in ST was following the NaCl intervention, participants' salt ST decreased at the highest concentration (400 mM) compared with the pre-NaCl treatment taste assessment (mean difference (MD): -0.052 [95% CI: -0.093, -0.010] labeled magnitude scale, P = 0.016). Compared with the pre-MSG treatment taste assessment, participants improved their ability to perform the glutamate-sodium discrimination task after the MSG intervention (MD:1.64 [95% CI: 0.395, 2.878] correct discrimination tasks, P = 0.010). CONCLUSION Saltiness of an adult's free-living diet is unlikely to influence salt taste function, as oral exposure without consumption to a salt concentration greater than normally found in food, only attenuated taste responses to highly salty stimuli. This provides preliminary evidence that regulating salt taste function may require a coordinated response between oral activation and consumption of sodium.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia
| | - Nanna Riis
- National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia.
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4
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Rune CJ, Giacalone D, Steen I, Duelund L, Münchow M, Clausen MP. Acids in brewed coffees: Chemical composition and sensory threshold. Curr Res Food Sci 2023; 6:100485. [PMID: 37033739 PMCID: PMC10074501 DOI: 10.1016/j.crfs.2023.100485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/29/2023] Open
Abstract
Coffee brewed on light, and very light-roast coffee beans have emerged as a recent trend among specialty coffee drinkers. The acidity of such light-roast coffee, and coffee in general, is an important sensory characteristic, as there is demonstrated a clear correlation between the roast level and perceived acidity in brewed coffee. The acidity is believed to be strongly linked to the content and composition of organic acids in coffee. Still, there is limited literature on acid content in brewed coffee and on the relevance of specific acid concentrations to sensory perception. In this study, we determined concentrations of acids and sugars in French-press brewed specialty coffee. We used varying roast degrees in the light to very light range using five coffees from different geographical locations (Brazil, Bolivia, and Kenya) and determined the sensory detection threshold and recognition for selected acids. The concentration of all individual acids except one (formic) either significantly decreased (citric, malic, and chlorogenic acid) or increased (acetic, lactic, phosphoric, quinic, and glycolic acid) systematically with an increasing roast degree, while no systematic trends were found between the different coffee samples. The sugar content decreased with an increasing roast degree. The sensory detection threshold for malic, acetic, and lactic acid was determined to be above the actual concentration of said acids in the coffee and just below for phosphoric acid, indicating that these compounds are unlikely to individually be perceived in coffee. Only citric acid can be clearly detected in the threshold test (not identified by experts in coffee) in concentrations above the measured concentrations, as the detection threshold was below (<0.16 g/L) the concentration found in the investigated coffees (0.23-0.60 g/L). The measured citric acid concentration was found to be much higher for the Brazil coffees (0.49 ± 0.08 g/L) compared to the Bolivia coffee (0.40 ± 0.11 g/L), and the Kenya coffees (0.30 ± 0.07 g/L). Furthermore, none of the acids added to the coffee were correctly recognized by coffee experts when spiked with measured average concentrations. Combined, the results question the direct relation between individual organic acids and acidity in coffee and point towards a more complex understanding of perceived acidity.
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Affiliation(s)
- Christina J.Birke Rune
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230, Odense M, Denmark
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230, Odense M, Denmark
| | - Ida Steen
- CoffeeMind, Hansstedvej 35, 2500, Valby, Denmark
| | - Lars Duelund
- Department of Green Technology, University of Southern Denmark, Campusvej 55, 5230, Odense M, Denmark
| | | | - Mathias Porsmose Clausen
- Department of Green Technology, University of Southern Denmark, Campusvej 55, 5230, Odense M, Denmark
- Corresponding author.
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5
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Hartley I, Costanzo A, Liem DG, Keast R. Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11101. [PMID: 36078816 PMCID: PMC9518332 DOI: 10.3390/ijerph191711101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: -1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Andrew Costanzo
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
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6
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Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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7
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Gelinas BS, Liu Y, Tello E, Peterson DG. Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. Food Chem 2022; 373:131457. [PMID: 34736072 DOI: 10.1016/j.foodchem.2021.131457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 10/17/2021] [Accepted: 10/19/2021] [Indexed: 11/04/2022]
Abstract
Untargeted LC-MS flavoromics chemical profiling was used to identify compounds predictive of Rebaudioside A (Reb A) flavor instability in an acidified beverage after 6 weeks at 35 °C. High-quality orthogonal partial least squares analysis models were developed from the chemical data and d' values from tetrad sensory panel testing with good predictive ability. The top four highly predictive compounds were selected and identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), which included a rearrangement, hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2, and 3, respectively. The concentrations of compounds 1-3 in the aged beverages were determined to be below the sensory recognition threshold values. However, sensory recombination testing of compounds 1-3 as a tertiary mixture revealed a perceivably significant flavor change that was aligned with the aged beverage.
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Affiliation(s)
- Benjamin S Gelinas
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Yifan Liu
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Edisson Tello
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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8
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Dubovski N, Ben Shoshan-Galeczki Y, Malach E, Niv MY. Taste and chirality: l-glucose sweetness is mediated by TAS1R2/TAS2R3 receptor. Food Chem 2022; 373:131393. [PMID: 34715629 DOI: 10.1016/j.foodchem.2021.131393] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/27/2021] [Accepted: 10/09/2021] [Indexed: 01/14/2023]
Abstract
Naturally occurring sugars usually have d-chirality. While a change in chirality typically affects ligand-receptor interaction, non-caloric l-glucose was reported as sweet for humans. Here we show that l- and d-glucose have similar sensory detection thresholds (0.041 ± 0.006 M for d-glucose, and 0.032 ± 0.007 M for l-glucose) and similar sweetness intensities at suprathreshold concentrations. We demonstrate that l-glucose acts via the sweet taste receptor TAS1R2/TAS1R3, eliciting a dose-dependent activation in cell-based functional assays. Computational docking of glucose to the VFT domain of TAS1R2 suggests two sub-pockets, each compatible with each of the enantiomers. While some polar residues (Y103, D142, N143, S144, Y215) are unique for sub-pocket A and others (D307, T326, E382, R383) for sub-pocket B, no interaction is unique for only one enantiomer. The many options for creating hydrogen bonds with the hydroxyl moieties of glucose explain how both enantiomers can fit each one of the sub-pockets.
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Affiliation(s)
- Nitzan Dubovski
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel; Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem, Israel.
| | - Yaron Ben Shoshan-Galeczki
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel; Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem, Israel.
| | - Einav Malach
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel; Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem, Israel
| | - Masha Y Niv
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel; Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem, Israel.
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9
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Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J. Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods 2022; 11:foods11040603. [PMID: 35206079 PMCID: PMC8871119 DOI: 10.3390/foods11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/09/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023] Open
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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Affiliation(s)
- Seongju Han
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Kapseong Choi
- Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea;
| | - Juyoung Kim
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
- Correspondence: ; Tel.: +82-51-510-2784
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11
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Vidanage D, Prathapan S, Hettiarachchi P, Wasalathanthri S. Impact of aerobic exercises on taste perception for sucrose in patients with type 2 diabetes mellitus; A randomized controlled trial. BMC Endocr Disord 2022; 22:22. [PMID: 35033049 PMCID: PMC8760725 DOI: 10.1186/s12902-022-00936-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 12/31/2021] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND Regular exercise is a key element in the management of type 2 diabetes mellitus (T2DM). Although the importance of regular exercises on glycemic control in people with diabetes is studied extensively, evidence is lacking on its impact on sweet taste perception. Thus, the aim of this study was to determine the impact of aerobic exercises on taste perception for sucrose in people with diabetes. METHODS A sample of 225 people with diabetes aged 35-60 years was assigned randomly into 3 groups; aerobic exercise, combined exercise and a control group. The outcomes of the combined exercise group is not reported. The aerobic exercise group performed brisk walking 30min/day, 4-5days/week for 6 months. The primary outcome measures were supra-threshold intensity ratings and preference for sucrose assessed at baseline, at 3 and 6 months using 'general Labeled Magnitude Scale' and 'Monell 2-series-forced choice method' respectively. Glycated haemoglobin (HbA1c) level was assessed at baseline and at 6 months to determine glycemic control. RESULTS Aerobic exercise group showed significantly increased ratings (mm) for higher sucrose concentrations at 3 months (mean difference for 2.02M; +6.63±2.50, p=0.048 and for 0.64M; +7.26±2.76, p=0.026) and at 6 months (mean difference for 0.64M; +7.79±4.49, p= 0.044) compared to baseline and also when compared to controls (mean difference for 2.02M between baseline and 3 months; intervention: +6.63±2.50, control: -4.01±1.79, p=0.02 and between baseline and 6 months for 2.02M; intervention: +3.15±0.57, control: -7.96±0.40, p=0.022 and for 0.64M; intervention: +7.79±4.49, control: -8.98±0.99, p=0.003). A significantly reduced preference (mol/L) was seen both at 3 (mean difference; -0.03±0.02, p= 0.037) and at 6 months (mean difference; -0.05±0.12, p=0.011) compared to baseline within the intervention group. Also, a significant reduction was seen in the intervention group compared to controls at 6 months (mean difference; intervention: -0.05±0.12, control: 0.01±0.03, p=0.044). HbA1c was significantly reduced in the intervention group compared to controls at 6 months (mean difference; intervention -0.43±1.6%, control +0.33±1.8%, p=0.018). CONCLUSION Regular aerobic exercises increase the sweet taste sensitivity, especially for higher concentrations of sucrose and decrease sweet taste preference in people with diabetes . These alterations in sweet taste perception, are likely to contribute to a better glycemic control in people with diabetes. TRIAL REGISTRATION This trial was registered at the Sri Lanka Clinical Trial registry on 16/12/2015. (Trial registration number- SLCTR/2015/029 , https://slctr.lk/trials/slctr-2015-029).
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Affiliation(s)
- Dinithi Vidanage
- Department of Nursing & Midwifery, Faculty of Allied Health Sciences, General Sir John Kotelawala Defence University, Kandawala Road, Ratmalana, 10390, Sri Lanka
| | - Shamini Prathapan
- Department of Community Medicine, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, 10250, Sri Lanka
| | - Priyadarshika Hettiarachchi
- Department of Physiology, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, 10250, Sri Lanka.
| | - Sudharshani Wasalathanthri
- Department of Physiology, Faculty of Medicine, University of Colombo, Kinsey Road, Colombo 08, 00800, Sri Lanka
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12
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Hartig R, Karimi A, Evrard HC. Interconnected sub-networks of the macaque monkey gustatory connectome. Front Neurosci 2022; 16:818800. [PMID: 36874640 PMCID: PMC9978403 DOI: 10.3389/fnins.2022.818800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 08/24/2022] [Indexed: 02/18/2023] Open
Abstract
Macroscopic taste processing connectivity was investigated using functional magnetic resonance imaging during the presentation of sour, salty, and sweet tastants in anesthetized macaque monkeys. This examination of taste processing affords the opportunity to study the interactions between sensory regions, central integrators, and effector areas. Here, 58 brain regions associated with gustatory processing in primates were aggregated, collectively forming the gustatory connectome. Regional regression coefficients (or β-series) obtained during taste stimulation were correlated to infer functional connectivity. This connectivity was then evaluated by assessing its laterality, modularity and centrality. Our results indicate significant correlations between same region pairs across hemispheres in a bilaterally interconnected scheme for taste processing throughout the gustatory connectome. Using unbiased community detection, three bilateral sub-networks were detected within the graph of the connectome. This analysis revealed clustering of 16 medial cortical structures, 24 lateral structures, and 18 subcortical structures. Across the three sub-networks, a similar pattern was observed in the differential processing of taste qualities. In all cases, the amplitude of the response was greatest for sweet, but the network connectivity was strongest for sour and salty tastants. The importance of each region in taste processing was computed using node centrality measures within the connectome graph, showing centrality to be correlated across hemispheres and, to a smaller extent, region volume. Connectome hubs exhibited varying degrees of centrality with a prominent leftward increase in insular cortex centrality. Taken together, these criteria illustrate quantifiable characteristics of the macaque monkey gustatory connectome and its organization as a tri-modular network, which may reflect the general medial-lateral-subcortical organization of salience and interoception processing networks.
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Affiliation(s)
- Renée Hartig
- Max Planck Institute for Biological Cybernetics, Tübingen, Germany.,Functional and Comparative Neuroanatomy Laboratory, Werner Reichardt Centre for Integrative Neuroscience, Eberhard Karl University of Tübingen, Tübingen, Germany.,Department of Psychiatry and Psychotherapy, University Medical Center, Johannes Gutenberg University Mainz, Mainz, Germany.,Center for Biomedical Imaging and Neuromodulation, Nathan Kline Institute for Psychiatric Research, Orangeburg, NY, United States
| | - Ali Karimi
- Department of Connectomics, Max Planck Institute for Brain Research, Frankfurt, Germany
| | - Henry C Evrard
- Max Planck Institute for Biological Cybernetics, Tübingen, Germany.,Functional and Comparative Neuroanatomy Laboratory, Werner Reichardt Centre for Integrative Neuroscience, Eberhard Karl University of Tübingen, Tübingen, Germany.,Center for Biomedical Imaging and Neuromodulation, Nathan Kline Institute for Psychiatric Research, Orangeburg, NY, United States.,International Center for Primate Brain Research, Center for Excellence in Brain Science and Intelligence Technology, Institute of Neuroscience, Chinese Academy of Sciences, Shanghai, China
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Teo PS, Tso R, van Dam RM, Forde CG. Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake. J Nutr 2021; 152:200-210. [PMID: 34642758 PMCID: PMC8754564 DOI: 10.1093/jn/nxab318] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/10/2021] [Accepted: 08/30/2021] [Indexed: 12/02/2022] Open
Abstract
BACKGROUND Both fresh and processed foods are available in the modern food environment where taste can signal presence of nutrients. However, whether these taste-nutrient relationships are maintained across different degrees of food processing is not well understood, and less is known about the relative contribution of different taste qualities to population energy intakes. OBJECTIVES To investigate the association between perceived intensity of 6 taste modalities and a food's nutrient content in the context of food processing and to further examine the relative contribution of different taste clusters to total energy intakes, stratified by weight status. METHODS Diet and lifestyle data from the Singapore Multi-Ethnic Cohort Phase 2 (N = 7011; aged 21-75 y) were collected through interviewer-administrated questionnaires. Taste and nutrient profiles for each of the 269 Singaporean foods were derived using a published taste database and food composition table. Each food was then categorized into the NOVA food-processing classification (unprocessed, processed, ultra-processed) to compare the strength of taste-nutrient relationships. Multivariable-adjusted models were used to examine associations between relative consumption of foods from different taste clusters and processing categories, energy intake, and BMI (in kg/m2) within a population cohort. RESULTS Sweet taste and mono- and disaccharide content of foods were significantly associated across all processing categories, although this association was weaker among ultra-processed foods (UPFs) (r = 0.42) than among unprocessed foods (r = 0.72). In contrast, associations between fat sensation and fat content (r = 0.74), as well as salt taste and sodium content (r = 0.84), were stronger for UPFs. Individuals who had higher energy intakes or were overweight (BMI >23) derived significantly greater percentage of energy from processed foods rather than UPFs, and this energy was higher from "savory-fatty" and lower from "neutral" tasting foods than those with lower energy intakes and normal weight (all P < 0.001). Eighty percent of individuals' dietary energy was from both "savory-fatty" and "neutral" foods, independent of differences in total energy intake and weight status. CONCLUSIONS Taste-nutrient relationships are maintained across different degrees of food processing. Greater consumption of foods that have a high "savory-fatty" taste was associated with increased energy intakes and overweight in the Asian population.
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Affiliation(s)
- Pey Sze Teo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore
| | - Rachel Tso
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore
| | - Rob M van Dam
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore
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Zheng Y, Gao H, Wang H, Zhu B, Shi B, Zhong K, Sun P, Zhang L, Zhao L. The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins. J SENS STUD 2021. [DOI: 10.1111/joss.12699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Hai‐Yan Gao
- College of Life Science, Shanghai University Shanghai China
| | - Hou‐Yin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Bao‐qing Zhu
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Bo‐Lin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Pei Sun
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
| | - Lu‐Lu Zhang
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
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15
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Appleton KM, Rajska J, Warwick SM, Rogers PJ. No effects of sweet taste exposure at breakfast for 3 weeks on pleasantness, desire for, sweetness or intake of other sweet foods: a randomised controlled trial. Br J Nutr 2021; 127:1-11. [PMID: 34167596 DOI: 10.1017/s000711452100235x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining the effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch) and associations between taste perceptions and intakes. Using a randomised controlled parallel-group design, participants (n 54, 18 male, mean age: 23·9 (sd 5·8) years, mean BMI: 23·6 (sd 3·5) kg/m2) were randomised to consume either a sweet breakfast (cereal with sucralose) (n 27) or an equienergetic non-sweet breakfast (plain cereal) (n 27) for 3 weeks. On days 0 (baseline), 7 and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods and sweet food consumption was assessed in an ad libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F2,104 = 1·84, P = 0·17, ηp2 = 0·03) or lunch (largest F1,52 = 1·22, P = 0·27, ηp2 = 0·02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01 = 297·97 (BF01error = 2·68 %)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r = 0·137, P < 0·01). Effects over time regardless of exposure were also found: sugars and percentage energy consumed from sweet foods increased throughout the study (smallest (F2,104 = 4·54, P = 0·01, ηp2 = 0·08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.
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Affiliation(s)
- Katherine M Appleton
- Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole, UK
| | - Jessica Rajska
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Sarah M Warwick
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, UK
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Dietrich AM, Pang Z, Zheng H, Ma X. Mini review: Will artificial sweeteners discharged to the aqueous environment unintentionally “sweeten” the taste of tap water? CHEMICAL ENGINEERING JOURNAL ADVANCES 2021. [DOI: 10.1016/j.ceja.2021.100100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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17
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Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli. BEVERAGES 2021. [DOI: 10.3390/beverages7020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
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Abstract
Hydrogen to deuterium isotopic substitution has only a minor effect on physical and chemical properties of water and, as such, is not supposed to influence its neutral taste. Here we conclusively demonstrate that humans are, nevertheless, able to distinguish D2O from H2O by taste. Indeed, highly purified heavy water has a distinctly sweeter taste than same-purity normal water and can add to perceived sweetness of sweeteners. In contrast, mice do not prefer D2O over H2O, indicating that they are not likely to perceive heavy water as sweet. HEK 293T cells transfected with the TAS1R2/TAS1R3 heterodimer and chimeric G-proteins are activated by D2O but not by H2O. Lactisole, which is a known sweetness inhibitor acting via the TAS1R3 monomer of the TAS1R2/TAS1R3, suppresses the sweetness of D2O in human sensory tests, as well as the calcium release elicited by D2O in sweet taste receptor-expressing cells. The present multifaceted experimental study, complemented by homology modelling and molecular dynamics simulations, resolves a long-standing controversy about the taste of heavy water, shows that its sweet taste is mediated by the human TAS1R2/TAS1R3 taste receptor, and opens way to future studies of the detailed mechanism of action. Ben Abu, Mason and colleagues use molecular dynamics, cell-based experiments, mouse models, and human subjects to determine that, unlike ordinary water, heavy water tastes sweet to humans, but not mice. Mechanistically, this effect is mediated by the human TAS1R/TAS1R3 sweet taste receptor.
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Abstract
Hydrogen to deuterium isotopic substitution has only a minor effect on physical and chemical properties of water and, as such, is not supposed to influence its neutral taste. Here we conclusively demonstrate that humans are, nevertheless, able to distinguish D2O from H2O by taste. Indeed, highly purified heavy water has a distinctly sweeter taste than same-purity normal water and can add to perceived sweetness of sweeteners. In contrast, mice do not prefer D2O over H2O, indicating that they are not likely to perceive heavy water as sweet. HEK 293T cells transfected with the TAS1R2/TAS1R3 heterodimer and chimeric G-proteins are activated by D2O but not by H2O. Lactisole, which is a known sweetness inhibitor acting via the TAS1R3 monomer of the TAS1R2/TAS1R3, suppresses the sweetness of D2O in human sensory tests, as well as the calcium release elicited by D2O in sweet taste receptor-expressing cells. The present multifaceted experimental study, complemented by homology modelling and molecular dynamics simulations, resolves a long-standing controversy about the taste of heavy water, shows that its sweet taste is mediated by the human TAS1R2/TAS1R3 taste receptor, and opens way to future studies of the detailed mechanism of action.
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20
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Marak S, Shumilina E, Kaushik N, Falch E, Dikiy A. Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics. Molecules 2021; 26:molecules26061675. [PMID: 33802805 PMCID: PMC8002443 DOI: 10.3390/molecules26061675] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/10/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022] Open
Abstract
Red mature calyces of Hibiscus sabdariffa were collected from 16 different locations in Meghalaya, India. Samples were processed using shade drying (SD) and tray drying (TD). NMR spectroscopy was used to assess the metabolic composition of the calyces. In this study, 18 polar metabolites were assigned using 1D and 2D NMR spectra, and 10 of them were quantified. Proximate analysis showed that the TD method is more efficient at reducing moisture and maintaining the ash content of the Hibiscus biomass. NMR metabolomics indicates that the metabolite composition significantly differs between SD and TD samples and is more stable in TD plant processing. The differences in post-harvest drying has a greater impact on the metabolite composition of Hibiscus than the plant location.
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Affiliation(s)
- Sengnolotha Marak
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201313, India;
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
| | - Elena Shumilina
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (E.F.); (A.D.)
- Correspondence: (E.S.); or (N.K.); Tel.: +91-9811392249 (N.K.)
| | - Nutan Kaushik
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
- Correspondence: (E.S.); or (N.K.); Tel.: +91-9811392249 (N.K.)
| | - Eva Falch
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (E.F.); (A.D.)
| | - Alexander Dikiy
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (E.F.); (A.D.)
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21
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Pereira S, Hernandez Salazar LT, Laska M. Taste detection threshold of human (Homo sapiens) subjects and taste preference threshold of black-handed spider monkeys (Ateles geoffroyi) for the sugar substitute isomalt. Primates 2021; 62:389-394. [PMID: 33011867 PMCID: PMC7936935 DOI: 10.1007/s10329-020-00868-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 09/26/2020] [Indexed: 11/20/2022]
Abstract
The artificial sweetener isomalt is widely used due to its low caloric, non-diabetogenic and non-cariogenic properties. Although the sweetening potency of isomalt has been reported to be lower than that of sucrose, no data on the sensitivity of humans for this polyol are available. Using an up-down, two-alternative forced choice staircase procedure we therefore determined taste detection thresholds for isomalt in human subjects (n = 10; five females and five males) and compared them to taste preference thresholds, determined using a two-bottle preference test of short duration, in a highly frugivorous nonhuman primate, the spider monkey (n = 4; one female, three males). We found that both species detected concentrations of isomalt as low as 20 mM. Both humans and spider monkeys are less sensitive to isomalt than to sucrose, which is consistent with the notion of the former being a low-potency sweetener. The spider monkeys clearly preferred all suprathreshold concentrations tested over water, suggesting that, similar to humans, they perceive isomalt as having a purely sweet taste that is indistinguishable from that of sucrose. As isomalt, like most sweet-tasting polyols, may elicit gastric distress when consumed in large quantities, the present findings may contribute to the choice of appropriate amounts and concentrations of this sweetener when it is employed as a sugar substitute or food additive for human consumption. Similarly, the taste preference threshold values of spider monkeys for isomalt reported here may be useful for determining how much of it should be used when it is employed as a low-caloric sweetener for frugivorous primates kept on a vegetable-based diet, or when medication needs to be administered orally.
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Affiliation(s)
- Sofia Pereira
- Department of Physics, Chemistry and Biology, Linköping University, 581 83, Linköping, Sweden
| | | | - Matthias Laska
- Department of Physics, Chemistry and Biology, Linköping University, 581 83, Linköping, Sweden.
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22
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Hartley L, Russell CG, Liem DG. Addition of a visual cue to rice increases perceived flavour intensity but not liking. Food Res Int 2021; 139:109922. [PMID: 33509489 DOI: 10.1016/j.foodres.2020.109922] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/09/2020] [Accepted: 11/23/2020] [Indexed: 11/30/2022]
Abstract
Rice is a common staple for about 50% of the world population. Sodium based ingredients such as table salt (NaCl) and mono-sodium glutamate (MSG) are often added to rice to increase flavour intensity and subsequent liking. Due to negative health consequences of excessive NaCl consumption and negative consumer perception of MSG, alternative strategies to increase perceived flavour intensity of rice are needed. As such, the present research aimed to investigate the effect of a visual product cue on perceived flavour intensity and liking of rice. In a within-subject, randomised design, 151 participants tasted six different rice samples (i.e., with and without a visual cue, at 0%, 0.05% and 0.1% MSG concentrations). Next, they rated perceived flavour intensity (rank-order and general labelled magnitude scale measures), liking (9-point hedonic scale) and preference (rank-order), over two sessions separated by one week. Across all MSG concentrations, the presence of the visual cue significantly increased reported perceived flavour intensity. No effect of the visual cue on liking nor preference were found. In conclusion, a visual product cue increased perceived flavour intensity of rice, but not liking or preference.
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Affiliation(s)
- Lily Hartley
- Deakin University, School of Exercise and Nutrition Sciences, CASS Food Research Centre, Burwood Campus 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Catherine G Russell
- Deakin University, School of Exercise and Nutrition Sciences, CASS Food Research Centre, Burwood Campus 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Djin Gie Liem
- Deakin University, School of Exercise and Nutrition Sciences, CASS Food Research Centre, Burwood Campus 221 Burwood Highway, Burwood, Victoria 3125, Australia.
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23
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Hartley IE, Liem DG, Keast RS. Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths. J Food Sci 2020; 85:3934-3942. [PMID: 33037609 DOI: 10.1111/1750-3841.15478] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 07/15/2020] [Accepted: 09/10/2020] [Indexed: 11/28/2022]
Abstract
This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.
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Affiliation(s)
- Isabella E Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
| | - Dijn G Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
| | - Russell Sj Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
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Trius‐Soler M, Santillán‐Alarcón DA, Martínez‐Huélamo M, Lamuela‐Raventós RM, Moreno JJ. Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis. Compr Rev Food Sci Food Saf 2020; 19:3755-3773. [DOI: 10.1111/1541-4337.12643] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Marta Trius‐Soler
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Instituto de Salud Carlos III Madrid Spain
| | - Dimitri A. Santillán‐Alarcón
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
| | - Miriam Martínez‐Huélamo
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
| | - Rosa M. Lamuela‐Raventós
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Instituto de Salud Carlos III Madrid Spain
| | - Juan José Moreno
- Department of Nutrition Food Sciences and Gastronomy School of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
- INSA‐UB Nutrition and Food Safety Research Institute University of Barcelona Santa Coloma de Gramanet Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Instituto de Salud Carlos III Madrid Spain
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Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M). Foods 2020; 9:foods9081026. [PMID: 32751835 PMCID: PMC7466183 DOI: 10.3390/foods9081026] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/24/2020] [Accepted: 07/29/2020] [Indexed: 02/06/2023] Open
Abstract
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.
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Associations between sweet taste function, oral complex carbohydrate sensitivity, liking and consumption of ad libitum sweet and non-sweet carbohydrate milkshakes among female adults. Br J Nutr 2020; 122:829-840. [PMID: 31309910 DOI: 10.1017/s0007114519001703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Excess energy intake is recognised as a strong contributing factor to the global rise of being overweight and obese. The aim of this paper was to investigate if oral sensitivity to complex carbohydrate relates to ad libitum consumption of complex carbohydrate foods in a sample group of female adults. Participants' ((n 51 females): age 23·0 (sd 0·6) years (range 20·0-41·0 years); excluding restrained eaters) sensitivity towards maltodextrin (oral complex carbohydrate) and glucose (sweet taste) was assessed by measuring detection threshold (DT) and suprathreshold intensity perception (ST). A crossover design was used to assess consumption of two different iso-energetic preload milkshakes and ad libitum milkshakes - (1) glucose-based milkshake, (2) maltodextrin-based milkshake. Ad libitum intake (primary outcome) and eating rate, liking, hunger, fullness and prospective consumption ratings were measured. Participants who were more sensitive towards complex carbohydrate (maltodextrin DT) consumed significantly more maltodextrin-based milkshake in comparison with less-sensitive participants (P = 0·01) and this was independent of liking. Participants who had higher liking for glucose-based milkshake consumed significantly more glucose-based milkshake in comparison with participants with lower hedonic ratings (P = 0·049). The results provide support regarding the role of the oral system sensitivity (potentially taste) to complex carbohydrate and the prospective to overconsume complex carbohydrate-based milkshake in a single sitting.
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27
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Batali ME, Frost SC, Lebrilla CB, Ristenpart WD, Guinard JX. Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2953-2962. [PMID: 32031262 DOI: 10.1002/jsfa.10323] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 12/03/2019] [Accepted: 02/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclear how TDS correlates with flavor profile. RESULTS Standard drip brews were fractionated into distinct samples by switching in an empty carafe every 30 s during the brew. Using a trained sensory descriptive panel, we found that most taste and flavor attributes decreased with brew time; for example, the earlier fractions were systematically more bitter and more sour than later fractions. Surprisingly, however, several flavor and taste attributes increased in time; for example, later fractions were systematically sweeter and more floral than earlier fractions. Since later fractions had lower TDS, these results indicate that perceived sweetness in drip brew coffee is negatively correlated with TDS. Mass spectrometry measurements of the monosaccharide content in the brews showed that none of the fractions had perceptible concentrations of any monosaccharide. CONCLUSION The results of the sensory analysis and the monosaccharide analysis suggest that perceptible sweetness in coffee is a consequence of masking effects and/or the presence of sweet-associated aromas and flavors. The results further suggest that unique flavor profiles could be obtained from the same coffee grounds by judicious combinations of specific fractions. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mackenzie E Batali
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
| | - Scott C Frost
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
| | | | - William D Ristenpart
- Department of Chemical Engineering, University of California, Davis, Davis, CA, USA
| | - Jean-Xavier Guinard
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
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Latifah E, Kusnandar K, Dewi YLR. Physical Activity, Sensory Threshold of Sweetness, and Waist-to-Height Ratio (WHtR) in Adolescents. ELECTRONIC JOURNAL OF GENERAL MEDICINE 2020. [DOI: 10.29333/ejgm/7886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Liem DG, Russell CG. The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods. Front Nutr 2019; 6:174. [PMID: 31803750 PMCID: PMC6872500 DOI: 10.3389/fnut.2019.00174] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Accepted: 10/25/2019] [Indexed: 12/27/2022] Open
Abstract
Repeated consumption of high-energy nutrient poor foods can lead to undesirable health outcomes such as obesity. Taste plays an important role in food choice, and a better understanding of the links between the taste of foods, individual taste preferences, food choices, and intakes will aid in our understanding of why some people might select and consume unhealthy foods. The present review focuses on three main questions: (1) do nutrient poor and nutrient rich foods significantly differ in taste profile? (2) are humans predisposed toward developing a liking or preference for certain taste profiles? (3) how are individual variations in liking of the basic taste qualities related to long term food intake and adverse health outcomes such as obesity? Results indicated that nutrient poor foods were likely to be sweet, salty and fatty mouthfeel, while the taste profiles of nutrient rich foods were diverse. Although humans are born with a universal liking for sweet and aversion for bitter taste, large individual differences exist in liking of all the basic taste qualities. These individual differences partly explain differences in short term intakes of foods varying in taste profiles. However they fail to sufficiently explain long term food choices and negative health outcomes such as obesity. Future studies should focus on how the full sensory profile of food which includes taste, smell and texture interacts with individual characteristics (e.g., taste or health motivations, taste preferences) to affect consumption of nutrient rich and nutrient poor foods.
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Affiliation(s)
- Djin Gie Liem
- Deakin University, Geelong VIC, Australia
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Geelong VIC, Australia
| | - Catherine Georgina Russell
- Deakin University, Geelong VIC, Australia
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Geelong VIC, Australia
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31
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Piochi M, Cabrino G, Morini G, Torri L. Individual differences in the perception of orthonasal irritation induced by food. Appetite 2019; 144:104460. [PMID: 31536745 DOI: 10.1016/j.appet.2019.104460] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 09/15/2019] [Accepted: 09/15/2019] [Indexed: 01/16/2023]
Abstract
Oral responsiveness to the burning/spicy sensation affects food behaviors and diet; therefore, it is reasonable to hypothesize that the variation in nasal responsiveness to irritant foods may play a role in modulating food behaviors. This study explored the variation among individuals in orthonasal irritation induced by smelling food ingredients containing irritant compounds: mustard oil (2.0, 10.0, and 100.0% v/v mustard oil in corn oil; irritant compound: allyl isothiocyanate); vinegar (3.5, 42.3, and 98.6% v/v vinegar in water; irritant compound: acetic acid); and wasabi (0.1, 0.2, and 0.4% w/w wasabi powder in water; irritant compound: allyl isothiocyanate). Sixty-eight subjects (40% males; 19-87 years) smelled the nine samples and rated their perceived intensity of odor, irritation and liking. Wide individual variation in the perception of irritation and odor intensity was found, especially at the highest concentrations. Young individuals were the most sensitive to all stimuli. No significant differences were found between males and females. Fifty-seven percent of subjects were "HYPO" and 43 percent "HYPER" responsive to irritation, respectively. Perceived irritation was positively correlated with odor intensity and tended to be negatively correlated with liking, especially in familiar stimuli. The results suggest that the variation in nasal responsiveness to irritant foods may contribute to influencing food acceptance and therefore, to modulating food behaviors.
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Affiliation(s)
- M Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
| | - G Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
| | - G Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
| | - L Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
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32
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Mouillot T, Barthet S, Janin L, Creteau C, Devilliers H, Brindisi MC, Penicaud L, Leloup C, Brondel L, Jacquin-Piques A. Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions. Chem Senses 2019; 44:435-447. [PMID: 31168584 DOI: 10.1093/chemse/bjz034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose - sit. A), and with an identical molar concentration (0.29 M - sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P < 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P < 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.
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Affiliation(s)
- Thomas Mouillot
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France
| | - Sophie Barthet
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Lucie Janin
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Camille Creteau
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Hervé Devilliers
- CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France
| | - Marie-Claude Brindisi
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France
| | - Luc Penicaud
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France
| | - Corinne Leloup
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Laurent Brondel
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,CHU Dijon - Bourgogne - Department of Hepatology and Gastroenterology, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - CIC-EC INSERM, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Endocrinology and Nutrition, Rue Paul Gaffarel, Dijon, France.,CHU Dijon - Bourgogne - Department of Clinical Neurophysiology, Rue Paul Gaffarel, Dijon, France
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33
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Casperson SL, Lanza L, Albajri E, Nasser JA. Increasing Chocolate's Sugar Content Enhances Its Psychoactive Effects and Intake. Nutrients 2019; 11:nu11030596. [PMID: 30870996 PMCID: PMC6471517 DOI: 10.3390/nu11030596] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 03/04/2019] [Accepted: 03/07/2019] [Indexed: 12/29/2022] Open
Abstract
Chocolate elicits unique brain activity compared to other foods, activating similar brain regions and neurobiological substrates with potentially similar psychoactive effects as substances of abuse. We sought to determine the relationship between chocolate with varying combinations of its main constituents (sugar, cocoa, and fat) and its psychoactive effects. Participants consumed 5 g of a commercially available chocolate with increasing amounts of sugar (90% cocoa, 85% cocoa, 70% cocoa, and milk chocolates). After each chocolate sample, participants completed the Psychoactive Effects Questionnaire (PEQ). The PEQ consists of questions taken from the Morphine-Benzedrine Group (MBG), Morphine (M,) and Excitement (E) subscales of the Addiction Research Center Inventory. After all testing procedures, participants completed the Binge Eating Scale (BES) while left alone and allowed to eat as much as they wanted of each of the different chocolates. We found a measurable psychoactive dose⁻effect relationship with each incremental increase in the chocolate's sugar content. The total number of positive responses and the number of positive responses on the E subscale began increasing after tasting the 90% cocoa chocolate, whereas the number of positive responses on the MBG and M subscales began increasing after tasting the 85% cocoa chocolate sample. We did not find a correlation between BES scores and the total amount of chocolate consumed or self-reported scores on the PEQ. These results suggest that each incremental increase in chocolate's sugar content enhances its psychoactive effects. These results extend our understanding of chocolate's appeal and unique ability to prompt an addictive-like eating response.
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Affiliation(s)
- Shanon L Casperson
- USDA, Agricultural Research Service, Grand Forks Human Nutrition Research Center, 2420 2nd Ave. North, Grand Forks, ND 58203-9034, USA.
| | - Lisa Lanza
- College of Nursing and Health Professions, Drexel University, 1601 Cherry St MS31030 RM 389, Philadelphia, PA 19102-1320, USA.
| | - Eram Albajri
- College of Nursing and Health Professions, Drexel University, 1601 Cherry St MS31030 RM 389, Philadelphia, PA 19102-1320, USA.
| | - Jennifer A Nasser
- College of Nursing and Health Professions, Drexel University, 1601 Cherry St MS31030 RM 389, Philadelphia, PA 19102-1320, USA.
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35
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Tan SY, Tucker RM. Sweet Taste as a Predictor of Dietary Intake: A Systematic Review. Nutrients 2019; 11:E94. [PMID: 30621253 PMCID: PMC6356286 DOI: 10.3390/nu11010094] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/02/2019] [Accepted: 01/04/2019] [Indexed: 01/09/2023] Open
Abstract
Taste is frequently cited as an important factor in food choice, and while a number of studies have attempted to identify relationships between taste function and dietary intake, a systematic review of these studies has been lacking. This review identified studies that examined associations between taste function or taste perception and dietary intake. The purpose was to determine which taste measure was most closely associated with dietary intake in healthy adults. Studies that measured some component of dietary intake, either acutely or longer-term, were eligible for inclusion. Studies were grouped into three categories: those that measured sensitivity (thresholds), intensity, or hedonic responses to sweet stimuli. Sensitivity and intensity studies demonstrated little association with dietary intake measures. Hedonic measurements were more likely to be associated with dietary intake, especially if sweet likers were analyzed separately from sweet dislikers, but the degree of heterogeneity among stimulus concentrations and dietary measures as well as small sample sizes likely obscured more consistent relationships between hedonic evaluation and dietary intake. Due to the potential for within-day and between-day variability in both taste function and dietary intake, future work should explore obtaining more than one taste measurement before comparing results to longer-term dietary assessments and attempts to standardize methods.
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Affiliation(s)
- Sze-Yen Tan
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, IC 3220, Australia.
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 2110 S. Anthony Hall, 474 S. Shaw Ln, East Lansing, MI 48824, USA.
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Wee M, Tan V, Forde C. A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients 2018; 10:E1632. [PMID: 30400167 PMCID: PMC6266678 DOI: 10.3390/nu10111632] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/19/2018] [Accepted: 10/26/2018] [Indexed: 12/21/2022] Open
Abstract
Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose⁻allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the 'moderate' sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8⁻25% w/v sucrose) with fewer calories. Overall, the sucrose⁻allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.
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Affiliation(s)
- May Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
| | - Vicki Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
| | - Ciarán Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore.
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Low JY, Lacy KE, McBride RL, Keast RS. The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods. J Food Sci 2018; 83:2227-2236. [DOI: 10.1111/1750-3841.14276] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2017] [Revised: 05/28/2018] [Accepted: 06/08/2018] [Indexed: 12/30/2022]
Affiliation(s)
- Julia Y.Q. Low
- Deakin Univ., Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Burwood VIC 3125 Australia
| | - Kathleen E. Lacy
- Deakin Univ., Inst. for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences; Geelong VIC 3220 Australia
| | - Robert L. McBride
- Deakin Univ., Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Burwood VIC 3125 Australia
| | - Russell S.J. Keast
- Deakin Univ., Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Burwood VIC 3125 Australia
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38
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Wiriyawattana P, Suwonsichon S, Suwonsichon T. Effects of aging on taste thresholds: A case of Asian people. J SENS STUD 2018. [DOI: 10.1111/joss.12436] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Porntip Wiriyawattana
- Department of Product Development, Faculty of Agro-Industry; Kasetsart University Sensory and Consumer Research Center (KUSCR), Kasetsart University; Bangkok Thailand
| | - Suntaree Suwonsichon
- Department of Product Development, Faculty of Agro-Industry; Kasetsart University Sensory and Consumer Research Center (KUSCR), Kasetsart University; Bangkok Thailand
| | - Thongchai Suwonsichon
- Department of Product Development, Faculty of Agro-Industry; Kasetsart University Sensory and Consumer Research Center (KUSCR), Kasetsart University; Bangkok Thailand
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39
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The taste of KCl - What a difference a sugar makes. Food Chem 2018; 255:165-173. [PMID: 29571463 DOI: 10.1016/j.foodchem.2018.01.175] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 01/01/2018] [Accepted: 01/29/2018] [Indexed: 01/30/2023]
Abstract
Dramatic increase in NaCl consumption lead to sodium intake beyond health guidelines. KCl substitution helps reduce sodium intake but results in a bitter-metallic off-taste. Two disaccharides, trehalose and sucrose, were tested in order to untangle the chemical (increase in effective concentration of KCl due to sugar addition) from the sensory effects. The bitter-metallic taste of KCl was reduced by these sugars, while saltiness was enhanced or unaltered. The perceived sweetness of sugar, regardless of its type and concentration, was an important factor in KCl taste modulation. Though KCl was previously shown to increase the chemical activity of trehalose but not of sucrose, we found that it suppressed the perceived sweetness of both sugars. Therefore, sensory integration was the dominant factor in the tested KCl-sugar combinations.
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40
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Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans. PLoS One 2017; 12:e0188784. [PMID: 29281655 PMCID: PMC5744938 DOI: 10.1371/journal.pone.0188784] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Accepted: 11/13/2017] [Indexed: 12/31/2022] Open
Abstract
Compared to simple sugars, complex carbohydrates have been assumed invisible to taste. However, two recent studies proposed that there may be a perceivable taste quality elicited by complex carbohydrates independent of sweet taste. There is precedent with behavioural studies demonstrating that rats are very attracted to complex carbohydrates, and that complex carbohydrates are preferred to simple sugars at low concentrations. This suggests that rats may have independent taste sensors for simple sugars and complex carbohydrates. The aim of this paper is to investigate oral sensitivities of two different classes of complex carbohydrates (a soluble digestible and a soluble non-digestible complex carbohydrate), and to compare these to other caloric and non-nutritive sweeteners in addition to the prototypical tastes using two commonly used psychophysical measures. There were strong correlations between the detection thresholds and mean intensity ratings for complex carbohydrates (maltodextrin, oligofructose) (r = 0.94, P < 0.001). There were no significant correlations between the detection thresholds of the complex carbohydrates (maltodextrin, oligofructose) and the sweeteners (glucose, fructose, sucralose, Rebaudioside A, erythritol) (all P > 0.05). However, moderate correlations were observed between perceived intensities of complex carbohydrates and sweeteners (r = 0.48–0.61, P < 0.05). These data provide evidence that complex carbohydrates can be sensed in the oral cavity over a range of concentrations independent of sweet taste sensitivity at low concentrations, but with partial overlap with sweet taste intensity at higher concentrations.
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41
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Low JY, Lacy KE, McBride RL, Keast RS. Carbohydrate Taste Sensitivity Is Associated with Starch Intake and Waist Circumference in Adults. J Nutr 2017; 147:2235-2242. [PMID: 29070710 DOI: 10.3945/jn.117.254078] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/17/2017] [Accepted: 09/19/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Recent studies have proposed that humans may perceive complex carbohydrates and that sensitivity to simple carbohydrates is independent of sensitivity to complex carbohydrates. Variation in oral complex carbohydrate sensitivity may influence food consumption.Objective: This study aimed to investigate the associations between oral complex carbohydrate sensitivity, anthropometry, and dietary intake in adults.Methods: We assessed oral sensitivity to complex carbohydrates (maltodextrin and oligofructose) by measuring detection thresholds (DTs) and suprathreshold intensity perceptions (STs) for 34 participants, including 16 men (mean ± SEM age : 26.2 ± 0.4 y; range: 24-30 y) and 18 women (age: 29.4 ± 2.1 y; range: 24-55 y). We also measured height, weight, and waist circumference (WC) and participants completed a 4-d food diary and a food-frequency questionnaire.Results: Measurements of oral sensitivity to complex carbohydrates were significantly correlated with WC and dietary energy and starch intakes (DT: r = -0.38, P < 0.05; ST: r = 0.36-0.48, P < 0.05). When participants were grouped into tertiles, there were significant differences in WC and total energy or starch intakes for those who were more sensitive or experienced high intensity compared with those who were less sensitive or experienced low intensity. Being more sensitive or experiencing high intensity was associated with greater energy (7968-8954 kJ/d) and starch (29.1-29.8% of energy) intakes and a greater WC (88.2-91.4 cm) than was being less sensitive or experiencing low intensity (6693-7747 kJ/d, 20.9-22.2% of energy, and 75.5-80.5 cm, respectively).Conclusion: Complex carbohydrate sensing is associated with WC and consumption of complex carbohydrates and energy in adults. This trial was registered at anzctr.org.au as ACTRN12616001356459.
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Affiliation(s)
- Julia Yq Low
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| | - Kathleen E Lacy
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Robert L McBride
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| | - Russell Sj Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
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