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Wei F, Luo L, Tian S, Qin Y, Luo W, Zeng L. Synergistic Effect Mechanism of Binary Sweet Taste Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20028-20036. [PMID: 39208273 DOI: 10.1021/acs.jafc.4c05004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
In our previous study, phloridzin, sucrose, l-alanine, and dulcitol presented synergistic effects in Camellia nanchuanica black tea (NCBT). This study aims to verify the synergistic effects of the aforementioned sweet taste compounds and the mechanism involved. By conducting σ-τ plot analysis, phloridzin at the recognition threshold concentration (phl) exhibited synergistic effects with different concentrations of sucrose (Lsuc-6suc). Various concentrations of sucrose, phloridzin, and their combinations were selected to investigate the impact on sweet taste receptor cells. The results revealed that sucrose/phloridzin significantly increased the calcium signal compared to phloridzin and sucrose alone, attributed to the greater stability of the sucrose/phloridzin combination when binding to Taste 1 Receptor Member 3 (TAS1R3; one subunit of sweet taste receptor proteins). Ultimately, the sweet taste signal of sucrose/phloridzin was transmitted to the brain, triggering the activation of more brain regions associated with sweet taste perception (right insular, postcentral, and amygdala).
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Affiliation(s)
- Fang Wei
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Liyong Luo
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yumei Qin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Wei Luo
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Liang Zeng
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
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Kimmeswenger I, Lieder B. Novel Perspective on the Plasticity of Taste Perception: Is Food- and Exercise-Induced Inflammation Associated with Sweet Taste Sensitivity and Preference? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15122-15127. [PMID: 38941285 PMCID: PMC11247480 DOI: 10.1021/acs.jafc.3c09028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/30/2024]
Abstract
Obesity-related inflammation has been linked to decreased taste sensitivity and changes in the transcriptome of the taste apparatus. Increased levels of pro-inflammatory cytokines can also be found to be food-associated in individuals who consume high amounts of long-chain saturated fatty acids and sucrose independent of the body composition or individuals who exercise intensively. Previous research suggests a link between taste sensitivity and food choices. However, the interplay between food- or exercise-induced low-grade inflammation, taste perception, and food choices remains unaddressed. Understanding this relationship could provide an unnoticed explanation for interindividual differences in taste perception that influences dietary habits.
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Affiliation(s)
- Isabella Kimmeswenger
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, 1090 Vienna, Austria
| | - Barbara Lieder
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Christian
Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Institute
of Clinical Nutrition, University of Hohenheim, 70599 Stuttgart, Germany
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Lara-Hernandez F, Alvarez L, Chaves J, Garcia-Garcia AB. Molecular Research on Genes Involved in Metabolic Diseases. Biomedicines 2023; 11:1671. [PMID: 37371766 DOI: 10.3390/biomedicines11061671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Numerous genes involved in different metabolic diseases have been identified, and this number is increasing [...].
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Affiliation(s)
| | - Luis Alvarez
- Genomic and Diabetes Unit, INCLIVA Biomedical Research Institute, 46021 Valencia, Spain
| | - Javier Chaves
- Genomic and Diabetes Unit, INCLIVA Biomedical Research Institute, 46021 Valencia, Spain
- Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), ISCIII, 28029 Madrid, Spain
| | - Ana-Barbara Garcia-Garcia
- Genomic and Diabetes Unit, INCLIVA Biomedical Research Institute, 46021 Valencia, Spain
- Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), ISCIII, 28029 Madrid, Spain
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Al-Ghurayr NK, Al-Mowalad AM, Omar UM, Ashi HM, Al-Shehri SS, AlShaikh AA, AlHarbi SM, Alsufiani HM. Salivary Hormones Leptin, Ghrelin, Glucagon, and Glucagon-Like Peptide 1 and Their Relation to Sweet Taste Perception in Diabetic Patients. J Diabetes Res 2023; 2023:7559078. [PMID: 37223639 PMCID: PMC10202606 DOI: 10.1155/2023/7559078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/25/2023] Open
Abstract
Diabetes mellitus (DM) is one of the most common diseases worldwide. DM may disrupt hormone regulation. Metabolic hormones, leptin, ghrelin, glucagon, and glucagon-like peptide 1, are produced by the salivary glands and taste cells. These salivary hormones are expressed at different levels in diabetic patients compared to control group and may cause differences in the perception of sweetness. This study is aimed at assessing the concentrations of salivary hormones leptin, ghrelin, glucagon, and GLP-1 and their correlations with sweet taste perception (including thresholds and preferences) in patients with DM. A total of 155 participants were divided into three groups: controlled DM, uncontrolled DM, and control groups. Saliva samples were collected to determine salivary hormone concentrations by ELISA kits. Varying sucrose concentrations (0.015, 0.03, 0.06, 0.12, 0.25, 0.5, and 1 mol/l) were used to assess sweetness thresholds and preferences. Results showed a significant increase in salivary leptin concentrations in the controlled DM and uncontrolled DM compared to the control group. In contrast, salivary ghrelin and GLP-1 concentrations were significantly lower in the uncontrolled DM group than in the control group. In general, HbA1c was positively correlated with salivary leptin concentrations and negatively correlated with salivary ghrelin concentrations. Additionally, in both the controlled and uncontrolled DM groups, salivary leptin was negatively correlated with the perception of sweetness. Salivary glucagon concentrations were negatively correlated with sweet taste preferences in both controlled and uncontrolled DM. In conclusion, the salivary hormones leptin, ghrelin, and GLP-1 are produced either higher or lower in patients with diabetes compared to the control group. In addition, salivary leptin and glucagon are inversely associated with sweet taste preference in diabetic patients.
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Affiliation(s)
- Nada K. Al-Ghurayr
- Biochemistry Department, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ashjan M. Al-Mowalad
- Biochemistry Department, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ulfat M. Omar
- Biochemistry Department, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
- Princess Dr. Najla Bint Saud Al-Saud Center for Excellence Research in Biotechnology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Heba M. Ashi
- Department of Dental Public Health, Faculty of Dentistry, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Saad S. Al-Shehri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Abdelrahman A. AlShaikh
- Department of Medicine, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Shada M. AlHarbi
- Albawadi 1 Primary Health Care Center, King Fahad Hospital, Ministry of Health, Jeddah, Saudi Arabia
| | - Hadeil M. Alsufiani
- Biochemistry Department, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
- Experimental Biochemistry Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia
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López-Dávalos PC, Requena T, Pozo-Bayón MÁ, Muñoz-González C. Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition. Food Res Int 2023; 167:112660. [PMID: 37087247 DOI: 10.1016/j.foodres.2023.112660] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 02/16/2023] [Accepted: 03/05/2023] [Indexed: 03/14/2023]
Abstract
Understanding the individual factors that modulate flavor perception is a central issue for the development of personalized diets strategies to fight obesity. This study aimed to investigate differences in flavor perception between adults with normal weight and those with obesity, as well as some potential biological factors related to these differences. To do that, liking and flavor perception intensity were measured against retronasal olfactory (pineapple, butter, tropical and chocolate) and taste attributes (sweetness, umami and bitter) in 77 individuals grouped as normalweight or obese, according to their body mass index (BMI). Unstimulated saliva was collected from all participants and characterized in terms of salivary flow, total protein content, total antioxidant capacity, total esterase activity and bacterial composition through 16S rDNA amplicon sequencing. The results showed that participants displayed differences in flavor perception according to their BMI group. Thus, the group with obesity showed significant lower liking and intensity scores for low calorie related food aroma (pineapple and tropical), lower taste intensity scores for sweet and umami, and a higher acceptability for umami than the group with normal weight. Significant differences between BMI groups were observed for salivary biochemical variables and specific bacterial taxa, some of which were significantly correlated to flavor intensity. This work suggests for the first time the existence of an oral-brain axis that might contribute to the development or perpetuation of obesity, which opens new and interesting avenues of research.
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Affiliation(s)
- Paula Calvo López-Dávalos
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Teresa Requena
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Carolina Muñoz-González
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain.
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Trius-Soler M, Laveriano-Santos EP, Góngora C, Moreno JJ. Inter-individual characteristics on basic taste recognition thresholds in a college-aged cohort: potential predictive factors. Food Funct 2022; 13:12664-12673. [PMID: 36454091 DOI: 10.1039/d2fo02867k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Studying nutritional status from the perspective of taste sensitivity, rather than only dietary patterns, may provide new insights into the role of taste receptor signaling in the development of metabolic-associated diseases. In this cross-sectional study, we investigated the possible influence of sociodemographic (sex and smoking habit) and clinical variables (dental cavities, missing teeth, sinusitis, rhinitis, body mass index and metabolic high prevalence family antecedent diseases) on tastant (sucrose, monosodium glutamate, sodium chloride, citric acid, quinine, sinigrin, phenylthiocarbamide) recognition thresholds (RTs) in a college-aged cohort (n = 397). Predictive models for the tastant RTs were generated and a higher sucrose RT was found in females than in males, while sinusitis and rhinitis explained sucrose and sodium chloride RTs. Smoking habit was not an important predictive factor of taste sensitivity, although its long-term influence on RTs remains unclear. Additionally, a positive correlation was found between all the tastant RTs studied. Although results did not show a clear pattern, the statistical approach employed should prove useful in future studies of predictors of taste sensitivity.
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Affiliation(s)
- Marta Trius-Soler
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. .,INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramanet, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Emily P Laveriano-Santos
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. .,INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramanet, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Clara Góngora
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Juan J Moreno
- Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. .,INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramanet, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
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7
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Trius-Soler M, Bersano-Reyes PA, Góngora C, Lamuela-Raventós RM, Nieto G, Moreno JJ. Association of phenylthiocarbamide perception with anthropometric variables and intake and liking for bitter vegetables. GENES & NUTRITION 2022; 17:12. [PMID: 35896963 PMCID: PMC9331802 DOI: 10.1186/s12263-022-00715-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
Phenylthiocarbamide (PTC) sensitivity, a sensory trait mediated by the bitter taste receptor 38 (TAS2R38), has been described as a promising biomarker of health status or disease risk. The aim of this cross-sectional study was to evaluate the influence of PTC phenotypes on (1) individual anthropometric and clinical history variables; (2) other basic taste recognition thresholds (RTs), and (3) the hedonic perception and habitual intake of Brassicaceae vegetables in a young adult population (18.9 ± 1.7 years old). The PTC phenotype was determined by the quantitative measure of the PTC recognition threshold (non-tasters, 24.1%; tasters, 52.3%; and super tasters, 23.6%). No significant differences in smoking habits, oral and nasal disorders, family antecedents of diseases related to metabolic syndrome, and Brassicaceae vegetable hedonic perception and consumption were found between the PTC phenotype groups. The average BMI of super-taster females and males was significantly lower compared to non-tasters. In addition, the PTC taster status was a predictor of lower scores for other basic taste RTs. Overall, the defined PTC super-taster cohort could be differentiated from the non-tasters by variables related to weight control such as BMI and sucrose RT.
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Affiliation(s)
- Marta Trius-Soler
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- INSA-UB, Instituto de Investigación en Nutrición y Seguridad Alimentaria, Universidad de Barcelona, 08921, Santa Coloma de Gramenet, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Paz A Bersano-Reyes
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071, Murcia, Spain
| | - Clara Góngora
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- INSA-UB, Instituto de Investigación en Nutrición y Seguridad Alimentaria, Universidad de Barcelona, 08921, Santa Coloma de Gramenet, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071, Murcia, Spain
| | - Juan J Moreno
- Department of Nutrition, Food Sciences and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain.
- INSA-UB, Instituto de Investigación en Nutrición y Seguridad Alimentaria, Universidad de Barcelona, 08921, Santa Coloma de Gramenet, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain.
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You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior. Foods 2022; 11:foods11131886. [PMID: 35804702 PMCID: PMC9265608 DOI: 10.3390/foods11131886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/18/2022] [Accepted: 06/21/2022] [Indexed: 12/04/2022] Open
Abstract
Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers’ perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends. Some of the more common theories such as individualist-collectivist, left-brain-right-brain, and convergent-divergent theories each offered their own unique insight into better understanding consumer behavior. However, these theories often focused only on niche applications or on specific aspects of cognition. More recently, the analytic-holistic cognitive style theory was developed to encompass many of these prior theoretical components and apply them to more general cognitive tendencies of individuals. Through applying the analytic-holistic theory and focusing on modern cultural psychology work, this review may allow researchers to be able to answer one of the paramount questions of sensory and consumer sciences: how and why do consumers perceive and respond to food stimuli the way that they do?
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Starkey DE, Wang Z, Brunt K, Dreyfuss L, Haselberger PA, Holroyd SE, Janakiraman K, Kasturi P, Konings EJM, Labbe D, Latulippe ME, Lavigne X, McCleary BV, Parisi S, Shao T, Sullivan D, Torres M, Yadlapalli S, Vrasidas I. The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion. J AOAC Int 2022; 105:333-345. [PMID: 35040962 PMCID: PMC8924649 DOI: 10.1093/jaoacint/qsac005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/25/2021] [Accepted: 01/04/2022] [Indexed: 11/26/2022]
Abstract
The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.
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Affiliation(s)
| | - Zhuzhu Wang
- Abbott Nutrition, 1800 South Oak St, Suite 210 Champaign, IL61820, USA
- University of Illinois, Department of Food Science and Human Nutrition, 1302 W. Pennsylvania Ave, Urbana, IL 61801, USA
| | - Kommer Brunt
- Rotating Disc b.v, Spoorlaan 31, 9753HVHaren, The Netherlands
| | - Lise Dreyfuss
- SAM Sensory and Marketing International, 46 rue Armand Carrel, 75019 Paris, France
| | | | - Stephen E Holroyd
- Fonterra Research and Development Centre, Private Bag 11029, Palmerston North4 442, New Zealand
| | | | | | - Erik J M Konings
- Société des Produits Nestlé SA Nestlé Institute of Food Safety and Analytical Sciences, EPFL Innovation Park, Bâtimon G, 1015 Lausanne, Switzerland
| | - David Labbe
- Société des Produits Nestlé SA Nestlé Institute of Material Sciences, Rte du Jorat 57, 1000 Lausanne 26, Switzerland
| | - Marie E Latulippe
- Institute for the Advancement of Food and Nutrition Sciences, 740 15th St NW, #600, Washington DC 20005, USA
| | - Xavier Lavigne
- Abbott Nutrition, Park Lane, Culliganlaan 2B, 1831 Diegem, Belgium
| | - Barry V McCleary
- Eden Rd, Greystones, Murrumburrah, County Wicklow A63YW01, Ireland
| | - Salvatore Parisi
- Lourdes Matha Institute of Hotel Management and Catering Technology, Kuttichal PO, Thiruvananthapuram, Kerala 695574 India
| | - Tony Shao
- PepsiCo R&D, 617, W. Main St, Barrington, IL 60010, USA
| | - Darryl Sullivan
- Eurofins Scientific, N2743 Butternut Rd, Pyonette, WI 53955, USA
| | - Marina Torres
- Departamento de Desarrollo de Métodos Analiticos, Laboratorio Tecnológico del Uruguay LATU, Avenida Italia, 6201 11500 Montevideo, Uruguay
| | - Sudhakar Yadlapalli
- FirstSource Laboratory Solutions LLP (Analytical Services), First Floor, Plot No- A1/B, IDA Nacharam Cross Rd., Hyderabad 500076 India
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10
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Palmer RK. Why Taste Is Pharmacology. Handb Exp Pharmacol 2022; 275:1-31. [PMID: 35461405 DOI: 10.1007/164_2022_589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The chapter presents an argument supporting the view that taste, defined as the receptor-mediated signaling of taste cells and consequent sensory events, is proper subject matter for the field of pharmacology. The argument develops through a consideration of how the field of pharmacology itself is to be defined. Though its application toward the discovery and development of therapeutics is of obvious value, pharmacology nevertheless is a basic science committed to examining biological phenomena controlled by the selective interactions between chemicals - regardless of their sources or uses - and receptors. The basic science of pharmacology is founded on the theory of receptor occupancy, detailed here in the context of taste. The discussion then will turn to consideration of the measurement of human taste and how well the results agree with the predictions of receptor theory.
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Subias-Gusils A, Álvarez-Monell A, Boqué N, Caimari A, Del Bas JM, Mariné-Casadó R, Solanas M, Escorihuela RM. Behavioral and Metabolic Effects of a Calorie-Restricted Cafeteria Diet and Oleuropein Supplementation in Obese Male Rats. Nutrients 2021; 13:nu13124474. [PMID: 34960026 PMCID: PMC8704884 DOI: 10.3390/nu13124474] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/09/2021] [Accepted: 12/12/2021] [Indexed: 02/07/2023] Open
Abstract
Diet-induced obesity models are widely used to investigate dietary interventions for treating obesity. This study was aimed to test whether a dietary intervention based on a calorie-restricted cafeteria diet (CAF-R) and a polyphenolic compound (Oleuropein, OLE) supplementation modified sucrose intake, preference, and taste reactivity in cafeteria diet (CAF)-induced obese rats. CAF diet consists of high-energy, highly palatable human foods. Male rats fed standard chow (STD) or CAF diet were compared with obese rats fed CAF-R diet, alone or supplemented with an olive tree leaves extract (25 mg/kg*day) containing a 20.1% of OLE (CAF-RO). Biometric, food consumption, and serum parameters were measured. CAF diet increased body weight, food and energy consumption and obesity-associated metabolic parameters. CAF-R and CAF-RO diets significantly attenuated body weight gain and BMI, diminished food and energy intake and improved biochemical parameters such as triacylglycerides and insulin resistance which did not differ between CAF-RO and STD groups. The three cafeteria groups diminished sucrose intake and preference compared to STD group. CAF-RO also diminished the hedonic responses for the high sucrose concentrations compared with the other groups. These results indicate that CAF-R diet may be an efficient strategy to restore obesity-associated alterations, whilst OLE supplementation seems to have an additional beneficial effect on sweet taste function.
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Affiliation(s)
- Alex Subias-Gusils
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Departament de Psiquiatria i Medicina Legal, Facultat de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Adam Álvarez-Monell
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, 08913 Bellaterra, Spain
| | - Noemí Boqué
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
| | - Antoni Caimari
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
- Eurecat, Centre Tecnològic de Catalunya, Biotechnology Area and Technological Unit of Nutrition and Health, 43204 Reus, Spain
| | - Josep M. Del Bas
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
| | - Roger Mariné-Casadó
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
| | - Montserrat Solanas
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, 08913 Bellaterra, Spain
- Correspondence: (M.S.); (R.M.E.); Tel.: +34-93-5811373 (M.S.); +34-93-5813296 (R.M.E.)
| | - Rosa M. Escorihuela
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Departament de Psiquiatria i Medicina Legal, Facultat de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Correspondence: (M.S.); (R.M.E.); Tel.: +34-93-5811373 (M.S.); +34-93-5813296 (R.M.E.)
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Tan SY, Hack C, Yu C, Rennick I, Ohanian J, Dezan M, Mott N, Manibo R, Tucker RM. Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications. Crit Rev Food Sci Nutr 2021; 63:2613-2625. [PMID: 34904473 DOI: 10.1080/10408398.2021.2015282] [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] [Indexed: 10/19/2022]
Abstract
Diet therapy for diabetes involves controlling carbohydrate intake in order to manage blood glucose concentrations. Simple carbohydrates, like sucrose, quickly and potently raise blood glucose when ingested, and are typically perceived as sweet. Sweetness is innately pleasurable and contributes to the positive hedonic evaluation of foods and beverages. There is some evidence to suggest that individuals with diabetes mellitus may be less able to detect sweetness, which could result in increased intake and, thus, more difficulty managing blood glucose. A systematic review that included PubMed, PsycInfo, and Embase databases was conducted. Inclusion criteria included observational studies that investigated the sweet taste function of adults with and without diabetes mellitus (Prospero CRD42021225058). The quality of the final included studies was assessed using the Academy of Nutrition and Dietetics' Evidence Analysis Library Quality Criteria Checklist: Primary Research tool. Eighteen studies that compared sweet taste thresholds, intensity ratings, or hedonic responses in adults both with and without diabetes were included. Differences in sweet taste thresholds, both detection and recognition, indicated that individuals with diabetes were less sensitive than healthy controls. The same findings were observed for intensity ratings. Only two studies examined hedonic responses; results were inconclusive.
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Affiliation(s)
- Sze-Yen Tan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia.,Institute for Physical Activity and Nutrition (IPAN), Deakin University, Burwood, Australia
| | - Caitlyn Hack
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Cindy Yu
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Isabella Rennick
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - James Ohanian
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Marina Dezan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Nicole Mott
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Rebecca Manibo
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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Armitage RM, Iatridi V, Yeomans MR. Understanding sweet-liking phenotypes and their implications for obesity: Narrative review and future directions. Physiol Behav 2021; 235:113398. [PMID: 33771526 DOI: 10.1016/j.physbeh.2021.113398] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/02/2021] [Accepted: 03/19/2021] [Indexed: 01/21/2023]
Abstract
Building on a series of recent studies that challenge the universality of sweet liking, here we review the evidence for multiple sweet-liking phenotypes which strongly suggest, humans fall into three hedonic response patterns: extreme sweet likers (ESL), where liking increases with sweetness, moderate sweet likers (MSL), who like moderate but not intense sweetness, and sweet dislikers (SD), who show increasing aversion as sweetness increases. This review contrasts how these phenotypes differ in body size and composition, dietary intake and behavioural measures to test the widely held view that sweet liking may be a key driver of obesity. Apart from increased consumption of sugar-sweetened beverages in ESL, we found no clear evidence that sweet liking was associated with obesity and actually found some evidence that SD, rather than ESL, may have slightly higher body fat. We conclude that ESL may have heightened awareness of internal appetite cues that could protect against overconsumption and increased sensitivity to wider reward. We note many gaps in knowledge and the need for future studies to contrast these phenotypes in terms of genetics, neural processing of reward and broader measures of behaviour. There is also the need for more extensive longitudinal studies to determine the extent to which these phenotypes are modified by exposure to sweet stimuli in the context of the obesogenic environment.
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Affiliation(s)
| | - Vasiliki Iatridi
- Department of Sport, Health Sciences and Social Work, Oxford Brookes University, UK
| | - Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
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14
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May CE, Dus M. Confection Confusion: Interplay Between Diet, Taste, and Nutrition. Trends Endocrinol Metab 2021; 32:95-105. [PMID: 33384209 PMCID: PMC8021035 DOI: 10.1016/j.tem.2020.11.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/12/2020] [Accepted: 11/24/2020] [Indexed: 12/18/2022]
Abstract
Although genetics shapes our sense of taste to prefer some foods over others, taste sensation is plastic and changes with age, disease state, and nutrition. We have known for decades that diet composition can influence the way we perceive foods, but many questions remain unanswered, particularly regarding the effects of chemosensory plasticity on feeding behavior. Here, we review recent evidence on the effects of high-nutrient diets, especially high dietary sugar, on sweet taste in vinegar flies, rodents, and humans, and discuss open questions about molecular and neural mechanisms and research priorities. We also consider ways in which diet-dependent chemosensory plasticity may influence food intake and play a role in the etiology of obesity and metabolic disease. Understanding the interplay between nutrition, taste sensation, and feeding will help us define the role of the food environment in mediating chronic disease and design better public health strategies to combat it.
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Affiliation(s)
- Christina E May
- Neuroscience Graduate Program, The University of Michigan, Ann Arbor, MI, USA; Department of Molecular, Cellular and Developmental Biology, The University of Michigan, Ann Arbor, MI 48109, USA
| | - Monica Dus
- Neuroscience Graduate Program, The University of Michigan, Ann Arbor, MI, USA; Department of Molecular, Cellular and Developmental Biology, The University of Michigan, Ann Arbor, MI 48109, USA.
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