1
|
Pedersen L, Bertelsen AS, Byrne DV, Kidmose U. Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage. Foods 2023; 12:2711. [PMID: 37509802 PMCID: PMC10379176 DOI: 10.3390/foods12142711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.
Collapse
Affiliation(s)
- Line Pedersen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Anne Sjørup Bertelsen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
| | - Derek V Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Ulla Kidmose
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| |
Collapse
|
2
|
Ponnusamy V, Subramanian G, Muthuswamy K, Shanmugamprema D, Krishnan V, Velusamy T, Subramaniam S. Genetic variation in sweet taste receptors and a mechanistic perspective on sweet and fat taste sensation in the context of obesity. Obes Rev 2022; 23:e13512. [PMID: 36282093 DOI: 10.1111/obr.13512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/14/2022] [Accepted: 10/05/2022] [Indexed: 11/30/2022]
Abstract
Taste sensation enables humans to make nutritionally important decisions such as food preference and consumption. It functions as deterministic factors for unpropitious eating behavior, leading to overweight and obesity. The hedonistic feeling on consumption of fat and sugar-rich meals, in particular, has a negative influence on health. In addition, impairment in the taste receptors alters the downstream signaling of taste transduction pathway. Hence, genetic polymorphism in typical taste receptors is a predictor of taste sensitivity variance across individuals. The present review summarizes the effect of a single nucleotide polymorphism (SNP) in sweet taste receptors (T1R2/T1R3) on taste perception among individuals of various body mass index (BMI). Furthermore, in the context of obesity, we discussed the possibility of crosstalk between fat and sweet receptors as well as taste dysfunction in diseased individuals. In overall, a greater understanding of the physiological relationship between taste receptors, altered taste sensitivity, and genetic polymorphisms should lead to more effective obesity prevention approaches.
Collapse
Affiliation(s)
- Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Karthi Muthuswamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Deepankumar Shanmugamprema
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Thirunavukkarasu Velusamy
- Department of Biotechnology, School of Biotechnology and Genetic Engineering, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu, India, 641046
| |
Collapse
|
3
|
Bawajeeh A, Zulyniak MA, Evans CEL, Cade JE. Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey. Front Nutr 2022; 9:893643. [PMID: 35795580 PMCID: PMC9251474 DOI: 10.3389/fnut.2022.893643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Accepted: 05/30/2022] [Indexed: 11/13/2022] Open
Abstract
The taste of foods is a key factor for adolescents' food choices and intakes, yet, exploring taste characteristics of adolescents' diet is limited. Using food records for 284 adolescents (10–19 years old) from the National Diet and Nutrition Survey (NDNS), year 9 (2016–2017), we classified diets according to taste. Tastes for each food consumed were generated from a previous survey that asked participants to allocate one main taste to each food. Responses from that survey were processed and included in a Hierarchical Cluster Analysis (HCA) to identify taste clusters. The resulting tastes were then applied to the adolescents' food records in the NDNS. For each individual, the total weight of food per day for each taste was calculated. A linear regression model was used to explore dietary intakes from each taste. Findings reveal that adolescents' daily energy intake was highest (34%) from foods that taste sweet. Sweet foods were the main calorie contributors at breakfast and daytime snacking, while energy intake from neutral-tasting foods was higher at lunch and dinner. Sweet food intake was significantly positively associated with higher energy, sugar, and fat intakes. For each percentage increase in sweet foods, energy increased by 10 kcal/d (95% CI 6, 15; P < 0.01). Savory food intake was lower in carbohydrates and sugars; with neutral food consumption inversely associated with energy, carbohydrate, sugars, saturated and total fat. Higher salty food intake was linked to higher saturated fat as well as sodium consumption. Sweet and neutral foods dominate the UK adolescent diet, followed by savory tastes. Balancing the contributions of different tasting foods could assist in improving adolescent diet quality.
Collapse
Affiliation(s)
- Areej Bawajeeh
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
- *Correspondence: Areej Bawajeeh
| | - Michael A. Zulyniak
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Charlotte E. L. Evans
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Janet E. Cade
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| |
Collapse
|
4
|
Hyde KM, Blonde GD, Nisi AV, Spector AC. The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats. Nutrients 2022; 14:nu14040877. [PMID: 35215527 PMCID: PMC8880222 DOI: 10.3390/nu14040877] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 11/16/2022] Open
Abstract
Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition x surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.
Collapse
|
5
|
Huang LC, Running CA. OUP accepted manuscript. Chem Senses 2022; 47:6637485. [PMID: 35809054 DOI: 10.1093/chemse/bjac013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Li-Chu Huang
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| |
Collapse
|
6
|
Ferraris C, Turner A, Scarlett CJ, Veysey M, Lucock M, Bucher T, Beckett EL. Sour Taste SNP KCNJ2-rs236514 and Differences in Nutrient Intakes and Metabolic Health Markers in the Elderly. Front Nutr 2021; 8:701588. [PMID: 34485363 PMCID: PMC8415820 DOI: 10.3389/fnut.2021.701588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Accepted: 07/23/2021] [Indexed: 12/29/2022] Open
Abstract
Single nucleotide polymorphisms (SNPs) in taste receptors influence dietary choices that contribute to health and quality of life. Individual differences in sour taste perception and preference have been linked to heritable genetics, yet the impact of sour taste receptor SNPs on sour taste is under-researched, and studies on sour taste SNP associations to diet and health are lacking. Therefore, this study explored the relationships between the sour taste SNP KCNJ2-rs236514 and estimated macronutrient, vitamin and mineral intakes, and markers of metabolic health. Associations were explored in 523 participants aged 65 years and older with data analysed using standard least squares and nominal logistic regression modelling with post hoc student's t-tests and Tukey's HSD. Associations were found between the presence of the KCNJ2-rs236514 variant allele (A) and lower intakes of energy, total fat, monounsaturated fat and saturated fat. The lower fat intakes were significant in female carriers of the variant allele (A), along with lower water intake. Lower retinol, riboflavin, folate, calcium and sodium intakes were found in the KCNJ2-A allele carriers. In females, the variant allele was associated with lower sodium intake before and after Bonferroni adjustment. Higher body mass index, waist and waist-to-hip ratio measures were found in males carrying the variant allele. Lower levels of liver function biomarkers were associated with the presence of the KCNJ2-A allele. Overall and in males, the variant's association to lower gamma-glutamyl transferase (GGT) levels remained significant after Bonferroni adjustments. These novel findings suggest the sour taste SNP, KCNJ2-rs236514, may be modifying macronutrient, vitamin and mineral intakes, and markers of metabolic health. Research on the extra-oral functions of this SNP may improve health outcomes for those with overweight, obesity and liver disease.
Collapse
Affiliation(s)
- Celeste Ferraris
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Alexandria Turner
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Martin Veysey
- School of Medicine & Public Health, The University of Newcastle, Gosford, NSW, Australia.,Hull York Medical School, University of Hull, Cottingham, United Kingdom
| | - Mark Lucock
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Tamara Bucher
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia.,Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW, Australia.,Hunter Medical Research Institute, Newcastle, NSW, Australia
| | - Emma L Beckett
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia.,Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW, Australia.,Hunter Medical Research Institute, Newcastle, NSW, Australia
| |
Collapse
|
7
|
Cheon E, Mattes RD. Perceptual Quality of Nonesterified Fatty Acids Varies with Fatty Acid Chain Length. Chem Senses 2021; 46:6261959. [PMID: 34192309 DOI: 10.1093/chemse/bjab023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Nonesterified fatty acids (NEFA) are effective taste stimuli. The quality they impart has not been well characterized. Sourness, and "fattiness" have been reported, but an irritation component has also been described and how these transition with gradations of aliphatic chain length has not been systematically studied. This study examined intensity and quality ratings of NEFA ranging from C2 to C18. Oral sites and the time course of sensations were also monitored. Given all NEFA contain carboxylic acid moieties capable of donating hydrogen ions, the primary stimulus for sour taste, testing was conducted with and without sour adaptation to explore the contribution of sour taste across the range of NEFA. Short-chain NEFA (C2-C6) were rated as predominantly sour, and this was diminished in C2 and C4 by sour adaptation. Medium-chain NEFA (C8-C12) were rated as mainly irritating with long-chain NEFA (C18) described mostly as bitter. The latter may reflect the lack of "fatty" lexicon to describe the sensation. Short-chain NEFA were mostly localized to the anterior tongue and were of rapid onset. The sensation from medium-chain NEFA was attributed to the lateral tongue, whereas medium- and long-chain NEFA sensations were predominantly localized to the back of the tongue and throat and had a longer lag time. The findings indicate there is a systematic transition of NEFA taste quality and irritation with increments in chain length and this is consistent with multiple modes of transduction.
Collapse
Affiliation(s)
- Eunjin Cheon
- Department of Nutrition Science, Purdue University, 812 W State Street, West Lafayette, IN 47907-2059, USA
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 812 W State Street, West Lafayette, IN 47907-2059, USA
| |
Collapse
|
8
|
Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
9
|
A formulation for suppressing bitter taste in the human oral cavity. Physiol Behav 2020; 226:113129. [DOI: 10.1016/j.physbeh.2020.113129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 12/11/2022]
|
10
|
Single-nucleotide polymorphism rs1761667 in the CD36 gene is associated with orosensory perception of a fatty acid in obese and normal-weight Moroccan subjects. J Nutr Sci 2020; 9:e24. [PMID: 32685140 PMCID: PMC7329752 DOI: 10.1017/jns.2020.18] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 05/26/2020] [Indexed: 01/29/2023] Open
Abstract
Obese subjects have shown a preference for dietary lipids. A recent collection of evidence has proposed that a variant in the CD36 gene plays a significant role in this pathway. We assessed the association between the orosensory detection of a long-chain fatty acid, i.e. oleic acid (OA), and genetic polymorphism of the lipid taste sensor CD36 in obese and normal-weight subjects. Adult participants were recruited in the fasting condition. They were invited to fat taste perception sessions, using emulsions containing OA and according to the three-alternative forced-choice (3-AFC) method. Genomic DNA was used to determine the polymorphism (SNP rs 1761667) of the CD36 gene. Obese (n 50; BMI 34⋅97 (sd 4⋅02) kg/m2) exhibited a significantly higher oral detection threshold for OA (3⋅056 (sd 3⋅53) mmol/l) than did the normal-weight (n 50; BMI 22⋅16 (sd 1⋅81) kg/m2) participants (1⋅20 (sd 3⋅23) mmol/l; P = 0⋅007). There was a positive correlation between OA detection thresholds and BMI in all subjects; evenly with body fat percentage (BF%). AA genotype was more frequent in the obese group than normal-weight group. OA detection thresholds were much higher for AA and AG genotypes in obese subjects compared with normal-weight participants. Higher oral detection thresholds for fatty acid taste are related to BMI, BF% and not always to CD36 genotype.
Collapse
|
11
|
Berrichi M, Hichami A, Addou-Klouche L, Sayed Khan A, Khan NA. CD36 and GPR120 Methylation Associates with Orosensory Detection Thresholds for Fat and Bitter in Algerian Young Obese Children. J Clin Med 2020; 9:jcm9061956. [PMID: 32585828 PMCID: PMC7356363 DOI: 10.3390/jcm9061956] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 12/13/2022] Open
Abstract
Background: The spontaneous preference for dietary fat is regulated by two lingual lipid sensors (CD36 and GPR120) in humans and rodents. Our objective was to investigate whether obesity in children is associated with methylation of lipid sensor genes, and whether this alteration was implicated in altered gustatory perception of fat and bitter and increased preference of palatable foods. Methods: School children were recruited and classified according to their body mass index (BMI) z-score into two groups: obese and lean children. The detection of orosensory perception for oleic acid and 6-n-propylthiouracil was assessed by using a 3-alternative forced-choice test. After blood DNA extraction, methylation patterns were investigated by methylation-specific PCR. The children were also subjected to a food habit questionnaire. Results: Obese children showed higher lipid and bitter detection thresholds than lean children. Besides, more obese children presented higher methylation level of the CpG sites than lean participants. Interestingly, CD36 and GPR120 gene methylation was associated with high lipid detection thresholds in obese participants. The obese participants preferred highly palatable fat-rich food items, associated with CD36 and GPR120 gene methylation. Conclusion: Epigenetic changes in CD36 and GPR120 genes might contribute to low orosensory perception of fat and bitter taste, and might be, consequently, critically involved in obesity in children
Collapse
Affiliation(s)
- Moustafa Berrichi
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
- Laboratoire de Biologie Moléculaire Appliquée et Immunologie, Université Abou Bakr Belkaid, Tlemcen 13000, Algeria
| | - Aziz Hichami
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
| | - Lynda Addou-Klouche
- Faculté des Science de la Vie et de la Nature, Université Djillali Liabès, Sidi Bel Abbès 22000, Algeria;
| | - Amira Sayed Khan
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
| | - Naim Akhtar Khan
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
- Correspondence: ; Tel.: +33-3-80-39-63-30-12
| |
Collapse
|
12
|
Braud A, Boucher Y. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review. J Oral Rehabil 2019; 47:258-269. [DOI: 10.1111/joor.12889] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 09/11/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Adeline Braud
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Pôle odontologie Hôpital Rothschild APHP Paris France
| | - Yves Boucher
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Service odontologie Groupe Hospitalier Pitie‐Salpêtrière‐Charles‐Foix APHP Paris France
| |
Collapse
|
13
|
A cross-talk between fat and bitter taste modalities. Biochimie 2019; 159:3-8. [DOI: 10.1016/j.biochi.2018.06.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 06/19/2018] [Indexed: 12/13/2022]
|
14
|
Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| |
Collapse
|
15
|
Feng Y, Albiol Tapia M, Okada K, Castaneda Lazo NB, Chapman-Novakofski K, Phillips C, Lee SY. Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables. J Food Sci 2018; 83:446-453. [PMID: 29337353 PMCID: PMC5838513 DOI: 10.1111/1750-3841.14027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 11/28/2017] [Accepted: 12/01/2017] [Indexed: 11/29/2022]
Abstract
Abstract Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P < 0.001), indicating the sensory properties were significantly improved with seasoning. When general vegetable likers and specific vegetable likers were compared in terms of their preference between seasoned and unseasoned vegetables, the pattern varied across different vegetables; however, general trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. Practical Application To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market.
Collapse
Affiliation(s)
- Yiming Feng
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | - Marta Albiol Tapia
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | - Kyle Okada
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | | | | | - Carter Phillips
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | - Soo-Yeun Lee
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| |
Collapse
|
16
|
Im DS. FFA4 (GPR120) as a fatty acid sensor involved in appetite control, insulin sensitivity and inflammation regulation. Mol Aspects Med 2017; 64:92-108. [PMID: 28887275 DOI: 10.1016/j.mam.2017.09.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 09/03/2017] [Accepted: 09/03/2017] [Indexed: 12/19/2022]
Abstract
Unsaturated long-chain fatty acids have been suggested to be beneficial in the context of cardiovascular disorders based in epidemiologic studies conducted in Greenland and Mediterranean. DHA and EPA are omega-3 polyunsaturated fatty acids that are plentiful in fish oil, and oleic acid is an omega-9 monounsaturated fatty acid, rich in olive oil. Dietary intake of these unsaturated long-chain fatty acids have been associated with insulin sensitivity and weight loss, which contrasts with the impairment of insulin sensitivity and weight gain associated with high intakes of saturated long-chain fatty acids. The recent discovery that free fatty acid receptor 4 (FFA4, also known as GPR120) acts as a sensor for unsaturated long-chain fatty acids started to unveil the molecular mechanisms underlying the beneficial functions played by these unsaturated long-chain fatty acids in various physiological processes, which include the secretions of gastrointestinal peptide hormones and glucose homeostasis. In this review, the physiological roles and therapeutic significance of FFA4 in appetite control, insulin sensitization, and inflammation reduction are discussed in relation to obesity and type 2 diabetes from pharmacological viewpoints.
Collapse
Affiliation(s)
- Dong-Soon Im
- Molecular Inflammation Research Center for Aging Intervention (MRCA), College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea.
| |
Collapse
|
17
|
Kindleysides S, Beck KL, Walsh DCI, Henderson L, Jayasinghe SN, Golding M, Breier BH. Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour. Nutrients 2017; 9:nu9080879. [PMID: 28809792 PMCID: PMC5579672 DOI: 10.3390/nu9080879] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/09/2017] [Accepted: 08/09/2017] [Indexed: 02/07/2023] Open
Abstract
Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste and olfaction thresholds, the olfactory threshold for n-butanol and subjective mouthfeel ratings of custard samples. Dietary intake and eating behaviour were evaluated using a Food Frequency and Three-Factor Eating Questionnaire, respectively. Binomial regression analysis was used to model fat taste and olfaction data. Taste and olfactory detection for oleic acid were positively correlated (r = 0.325; p < 0.02). Oleic acid taste hypersensitive women had significantly increased n-butanol olfactory sensitivity (p < 0.03). The eating behaviour disinhibition and BMI were higher in women who were hyposensitive to oleic acid taste (p < 0.05). Dietary intake of nuts, nut spreads, and seeds were significantly correlated with high olfactory sensitivity to oleic acid (p < 0.01). These findings demonstrate a clear link between fatty acid taste sensitivity and olfaction and suggest that fat taste perception is associated with specific characteristics of eating behaviour and body composition.
Collapse
Affiliation(s)
- Sophie Kindleysides
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Kathryn L Beck
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | | | - Lisa Henderson
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Shakeela N Jayasinghe
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Matt Golding
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Bernhard H Breier
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| |
Collapse
|
18
|
Abstract
Many people avidly consume foods and drinks containing caffeine, despite its bitter taste. Here, we review what is known about caffeine as a bitter taste stimulus. Topics include caffeine's action on the canonical bitter taste receptor pathway and caffeine's action on noncanonical receptor-dependent and -independent pathways in taste cells. Two conclusions are that (1) caffeine is a poor prototypical bitter taste stimulus because it acts on bitter taste receptor-independent pathways, and (2) caffeinated products most likely stimulate "taste" receptors in nongustatory cells. This review is relevant for taste researchers, manufacturers of caffeinated products, and caffeine consumers.
Collapse
Affiliation(s)
- Rachel L Poole
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | | |
Collapse
|
19
|
Tenney K, Hayes J, Euston S, Elias R, Coupland J. Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness. J Food Sci 2017; 82:509-516. [DOI: 10.1111/1750-3841.13588] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 11/06/2016] [Accepted: 11/29/2016] [Indexed: 12/25/2022]
Affiliation(s)
- Kelsey Tenney
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - John Hayes
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - Stephen Euston
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - Ryan Elias
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| | - John Coupland
- Dept. of Food Science, The Pennsylvania State Univ., and Inst. of Mechanical, Process and Energy Engineering; Heriot-Watt Univ.; Edinburgh U.K
| |
Collapse
|
20
|
Increased Gustatory Response Score in Obesity and Association Levels with IL-6 and Leptin. J Nutr Metab 2016; 2016:7924052. [PMID: 27413547 PMCID: PMC4928000 DOI: 10.1155/2016/7924052] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 05/08/2016] [Accepted: 05/17/2016] [Indexed: 12/30/2022] Open
Abstract
Background. The aim of this study was to investigate the relationship between the circulating IL-6 and leptin levels with taste alteration in young obese patients. Methods. A retrospective case-control study was conducted in thirty obese patients and thirty age- and sex-matched healthy controls. Results. Circulating levels of IL-6 and leptin were significantly increased in obese patients than in controls. However, catalase and ORAC levels were significantly decreased in obese patients compared to controls. Additionally, obese participants had high scores for the detection of fats (gustatory response scores [GRS]; p < 0.001). Moreover, IL-6 and leptin were strongly associated with GRS alteration among patients with GRS 4 (resp., OR =17.5 [95% CI, 1.56–193.32; p = 0.007]; OR = 16 [95% CI, 1.69–151.11; p = 0.006]). For the Mantel-Haenszel common odds ratio estimate (MH OR), IL-6 and leptin were strongly associated with obesity, in patients with either GRS 4 or GRS > 4 (resp., MH OR = 8.77 [95% CI, 2.06–37.44; p = 0.003]; MH OR = 5.76 [95% CI, 1.64–20.24; p = 0.006]). Conclusions. In a low grade inflammation linked to obesity, taste alteration is associated with high levels of IL-6 and leptin.
Collapse
|
21
|
Lorido L, Estévez M, Ventanas J, Ventanas S. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Meat Sci 2015; 107:39-48. [DOI: 10.1016/j.meatsci.2015.03.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Revised: 03/06/2015] [Accepted: 03/30/2015] [Indexed: 10/23/2022]
|
22
|
Abstract
This article summarizes new knowledge about the contribution of genetic variation to person-to-person differences underlying some sensory aspects of dietary fatty acids. Receptors on the taste cells of the human tongue arise from genes that have marked variation in DNA sequence, which, in some cases, is associated with differences in how these lipids in foods are perceived. These perceptual differences may affect food selection.
Collapse
Affiliation(s)
| | - Mary B Xia
- Monell Chemical Senses Center, Philadelphia, PA
| |
Collapse
|
23
|
The A allele of cluster of differentiation 36 (CD36) SNP 1761667 associates with decreased lipid taste perception in obese Tunisian women. Br J Nutr 2015; 113:1330-7. [PMID: 25822988 DOI: 10.1017/s0007114515000343] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Recent studies have suggested that excessive intake of dietary fat is associated with obesity. Some obese subjects have been reported to exhibit high thresholds for the gustatory detection of lipids via lipid receptors, such as cluster of differentiation 36 (CD36). We studied lingual detection thresholds for emulsions containing oleic acid in obese Tunisian women (n 203) using a three-alternative forced choice (3-AFC) method. Genotyping of the TNF-α (rs1800629), IL-6 (rs1800795) and CD36 (rs1761667) genes was performed to associate with lipid taste perception thresholds. The CD36 genotype distribution was as follows: GG (n 42), AG (n 102) and AA (n 59). Women with the CD36 GG genotype exhibited oral detection thresholds for oleic acid that were more than three times lower than those with the CD36 AA genotype. The present study confirms a high threshold of gustatory fat detection in obese women with the CD36 AA genotype, but there is no significant association with the IL-6 and TNF-α gene polymorphisms.
Collapse
|
24
|
Coupland JN, Hayes JE. Physical approaches to masking bitter taste: lessons from food and pharmaceuticals. Pharm Res 2014; 31:2921-39. [PMID: 25205460 PMCID: PMC4898047 DOI: 10.1007/s11095-014-1480-6] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Accepted: 08/15/2014] [Indexed: 01/08/2023]
Abstract
Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. We focus on physical approaches, i.e., micro- or nano-structures to bind bitter compounds in the mouth, yet break down to allow release after they are swallowed. In all of these methods, the assumption is the degree of bitterness suppression depends on the concentration of bitterant in the saliva and hence the proportion that is bound. Surprisingly, this hypothesis has only rarely been fully tested using a combination of adequate human sensory trials and measurements of binding. This is especially true in pharmaceutical systems, perhaps due to the greater experimental challenges in sensory analysis of drugs.
Collapse
Affiliation(s)
- John N Coupland
- Department of Food Science, The Pennsylvania State University, 337 Food Science Building, University Park, Pennsylvania, 16802, USA,
| | | |
Collapse
|
25
|
Yamauchi K, Manabe N, Matsumoto Y, Takenoyama SI, Yamauchi KE. Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness. Anim Sci J 2014; 85:468-80. [PMID: 24450882 DOI: 10.1111/asj.12160] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Accepted: 10/02/2013] [Indexed: 11/28/2022]
Abstract
We comprehensively evaluated meat quality in chickens fed a diet consisting of wood charcoal and vinegar (WCV) using food scientific and histological approaches. In culled hens, lipid and fatty acid in Musculus semimembranosus, cooking loss and sensory tests of whole thigh meat, and meat texture of breast meat were observed. In male broilers, cross section of M. semimembranosus was used for observations on muscle area, perimysium, non-collagen total protein and total collagen content, and anti-collagen I and III reactions. In frozen male broilers, conventional morphology of M. semimembranosus as well as chicken anti-collagen III reaction to selected muscles of thigh meat and breast meat were compared between the control and WCV-fed birds. Increased lipid and fatty acids, decreased cooking loss, high score in total evaluation for sensory test of thigh meat, and decreased meat texture values were observed for culled hens fed WCV. The higher values of muscle area, total collagen and collagen III were observed for broilers fed WCV. No perimysium collapse for M. semitendinosus or increased collagen III reactions of M. tensor fasciae latae, the flexor muscle group and M. pectoralis superficialis were observed for frozen muscles in the WCV group. These total results suggest that WCV produces palatable and tender meat by increasing collagen III.
Collapse
|
26
|
Wine, Food and Health. WINE SCIENCE 2014. [PMCID: PMC7173591 DOI: 10.1016/b978-0-12-381468-5.00012-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the latter that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature, and wine’s primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other’s least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.
Collapse
|
27
|
Gilbertson TA, Khan NA. Cell signaling mechanisms of oro-gustatory detection of dietary fat: advances and challenges. Prog Lipid Res 2013; 53:82-92. [PMID: 24269201 DOI: 10.1016/j.plipres.2013.11.001] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2013] [Accepted: 11/08/2013] [Indexed: 01/19/2023]
Abstract
CD36 and two G-protein coupled receptors (GPCR), i.e., GPR120 and GPR40, have been implicated in the gustatory perception of dietary fats in rodents. These glycoproteins are coupled to increases in free intracellular Ca²⁺ concentrations, [Ca²⁺](i), during their activation by dietary long-chain fatty acids (LCFA). The transient receptor potential type M5 (TRPM5) channel, activated by [Ca²⁺](i), participates in downstream signaling in taste bud cells (TBC). The mice, knocked-out for expression of CD36, GPR120, GPR40 or TRPM5 have a reduced spontaneous preference for fat. The delayed rectifying K⁺ (DRK) channels believed to lie downstream of these receptors are also important players in fat taste transduction. The trigeminal neurons by triggering increases in [Ca²⁺](i) may influence the taste signal to afferent nerve fibers. Why are there so many taste receptor candidates for one taste modality? We discuss the recent advances on the role of CD36, GPR120, GPR40, TRPM5 and DRK channels, in signal transduction in TBC. We shed light on their cross-talk and delineate their roles in obesity as a better understanding of the molecular mechanisms behind their regulation could eventually lead to new strategies to fight against this condition.
Collapse
Affiliation(s)
- Timothy A Gilbertson
- Department of Biology, Utah State University, 5305 Old Main Hill, Logan, UT 84322, USA
| | - Naim A Khan
- INSERM U866, Université de Bourgogne/AgroSup, Dijon 2100, France.
| |
Collapse
|
28
|
Running CA, Mattes RD, Tucker RM. Fat taste in humans: Sources of within- and between-subject variability. Prog Lipid Res 2013; 52:438-45. [DOI: 10.1016/j.plipres.2013.04.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 04/26/2013] [Accepted: 04/27/2013] [Indexed: 01/14/2023]
|
29
|
Nachtsheim R, Schlich E. The influence of 6-n-propylthiouracil bitterness, fungiform papilla count and saliva flow on the perception of pressure and fat. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
30
|
Abdoul-Azize S, Selvakumar S, Sadou H, Besnard P, Khan NA. Ca2+ signaling in taste bud cells and spontaneous preference for fat: unresolved roles of CD36 and GPR120. Biochimie 2013; 96:8-13. [PMID: 23774298 DOI: 10.1016/j.biochi.2013.06.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Accepted: 06/06/2013] [Indexed: 01/21/2023]
Abstract
Recent compelling evidences from rodent and human studies raise the possibility for an additional sixth taste modality devoted to oro-gustatory perception of dietary lipids. Understanding the mechanisms underlying oro-gustatory detection of dietary fat is critical for the prevention and treatment of obesity. A number of studies have suggested that lingual CD36, a glycoprotein, highly expressed by circumvallate papillae of the tongue, is implicated in the perception of dietary fat taste. G protein-coupled receptors (GPCRs) are important signaling molecules for many aspects of cellular functions. It has been shown that these receptors, particularly GPR120, are also involved in lipid taste perception. We have shown that dietary long-chain fatty acids (LCFAs), in CD36-positive taste bud cells (TBC), induce increases in free intracellular Ca(2+) concentrations, [Ca(2+)]i, by recruiting Ca(2+) from endoplasmic reticulum (ER) pool via inositol 1,4,5-triphosphate production, followed by Ca(2+) influx via opening of store-operated Ca(2+) (SOC) channels. GPR120 is also coupled to increases in [Ca(2+)]i by dietary fatty acids. We observed that stromal interaction molecule 1 (STIM1), a sensor of Ca(2+) depletion in the ER, mediated fatty acid-induced Ca(2+) signaling and spontaneous preference for fat in the mouse. In this review article, we discuss the recent advances and unresolved roles of CD36 and GPR120 in lipid taste signaling in taste bud cells.
Collapse
Affiliation(s)
- Souleymane Abdoul-Azize
- Physiologie de la Nutrition & Toxicologie, UMR U866 INSERM/Université de Bourgogne/Agro-Sup, 6 Boulevard Gabriel, Dijon 21000, France; Laboratoire de Nutrition, Université Abdou Moumouni, Niamey, Niger
| | | | | | | | | |
Collapse
|
31
|
Chabanet C, Tarrega A, Septier C, Siret F, Salles C. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages. Meat Sci 2013; 94:253-61. [DOI: 10.1016/j.meatsci.2012.09.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2012] [Revised: 07/16/2012] [Accepted: 09/06/2012] [Indexed: 11/17/2022]
|
32
|
Gaudette NJ, Pickering GJ. Modifying Bitterness in Functional Food Systems. Crit Rev Food Sci Nutr 2013; 53:464-81. [DOI: 10.1080/10408398.2010.542511] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
33
|
Kulkarni B, Mattes R. Evidence for Presence of Nonesterified Fatty Acids as Potential Gustatory Signaling Molecules in Humans. Chem Senses 2012; 38:119-27. [DOI: 10.1093/chemse/bjs095] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
34
|
Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.03.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
35
|
Baharvand M, ShoalehSaadi N, Barakian R, Jalali Moghaddam E. Taste alteration and impact on quality of life after head and neck radiotherapy. J Oral Pathol Med 2012; 42:106-12. [DOI: 10.1111/j.1600-0714.2012.01200.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/19/2012] [Indexed: 11/30/2022]
Affiliation(s)
- M. Baharvand
- Oral & Maxillofacial Medicine Department; School of Dentistry; Shahid Beheshti Medical University; Tehran; Iran
| | - N. ShoalehSaadi
- Shahid Beheshti Dental School; General Dental Practitioner; Tehran; Iran
| | - R. Barakian
- Shahid Beheshti Dental School; General Dental Practitioner; Tehran; Iran
| | - E. Jalali Moghaddam
- Oral & Maxillofacial Radiology Department; School of Dentistry; University of Connecticut Health Center; Farmington; CT; USA
| |
Collapse
|
36
|
Tucker RM, Mattes RD. Are free fatty acids effective taste stimuli in humans? Presented at the symposium "The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond" held at the iNstitute of Food Technologists 2011 Annual Meeting, New Orleans, LA, June 12, 2011. J Food Sci 2012; 77:S148-51. [PMID: 22384969 DOI: 10.1111/j.1750-3841.2011.02518.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The popularity of low- and reduced-fat foods has increased as consumers seek to decrease their energy consumption. Fat replacers may be used in fat-reduced products to maintain their sensory properties. However, these ingredients have been largely formulated to replicate nongustatory properties of fats to foods and have only achieved moderate success. There is increasing evidence that fats also activate the taste system and uniquely evoke responses that may influence product acceptance. Work supporting a taste component of fat has prompted questions about whether fat constitutes an additional "primary" or "basic" taste quality. This review briefly summarizes this evidence, focusing on human studies, when possible. Effective stimuli, possible receptors, and physiological changes due to oral fat exposure are discussed. Some studies suggest that there are fatty acid tasters and nontasters and if verified could have implications for targeted product development.
Collapse
Affiliation(s)
- Robin M Tucker
- Dept. of Nutrition Science, Purdue Univ., 212 Stone Hall, 700 W. State St., West Lafayette, IN 47907-2059, USA
| | | |
Collapse
|
37
|
Homma R, Yamashita H, Funaki J, Ueda R, Sakurai T, Ishimaru Y, Abe K, Asakura T. Identification of bitterness-masking compounds from cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4492-4499. [PMID: 22502602 PMCID: PMC3399598 DOI: 10.1021/jf300563n] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 04/07/2012] [Accepted: 04/13/2012] [Indexed: 05/31/2023]
Abstract
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds.
Collapse
Affiliation(s)
- Ryousuke Homma
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Haruyuki Yamashita
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Junko Funaki
- International College
of Arts and Sciences, Fukuoka Women’s
University, 1-1-1 Kasumigaoka, Higashi-ku, Fukuoka 813-8529,
Japan
| | - Reiko Ueda
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Takanobu Sakurai
- General Research Institute of Food Science and Technology, Nissin Foods Holdings Company, Ltd., 7-4-1 Nojihigashi, Kusatsu-shi, Shiga 525-0058, Japan
| | - Yoshiro Ishimaru
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Keiko Abe
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tomiko Asakura
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| |
Collapse
|
38
|
Mattes RD. Accumulating evidence supports a taste component for free fatty acids in humans. Physiol Behav 2011; 104:624-31. [PMID: 21557960 PMCID: PMC3139746 DOI: 10.1016/j.physbeh.2011.05.002] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 04/13/2011] [Accepted: 05/03/2011] [Indexed: 01/22/2023]
Abstract
The requisite criteria for what constitutes a taste primary have not been established. Recent advances in understanding of the mechanisms and functions of taste have prompted suggestions for an expanded list of unique taste sensations, including fat, or more specifically, free fatty acids (FFA). A set of criteria are proposed here and the data related to FFA are reviewed on each point. It is concluded that the data are moderate to strong that there are: A) adaptive advantages to FFA detection in the oral cavity; B) adequate concentrations of FFA to serve as taste stimuli; C) multiple complimentary putative FFA receptors on taste cells; D) signals generated by FFA that are conveyed by gustatory nerves; E) sensations generated by FFA that can be detected and scaled by psychophysical methods in humans when non-gustatory cues are masked; and F) physiological responses to oral fat/FFA exposure. On no point is there strong evidence challenging these observations. The reviewed findings are suggestive, albeit not definitive, that there is a taste component for FFA.
Collapse
Affiliation(s)
- Richard D Mattes
- Department of Foods and Nutrition, Purdue University, 700 W State Street, West Lafayette, IN 47907-2059, USA.
| |
Collapse
|
39
|
Galindo MM, Voigt N, Stein J, van Lengerich J, Raguse JD, Hofmann T, Meyerhof W, Behrens M. G protein-coupled receptors in human fat taste perception. Chem Senses 2011; 37:123-39. [PMID: 21868624 DOI: 10.1093/chemse/bjr069] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In contrast to carbohydrates and proteins, which are detected by specialized taste receptors in the forms of their respective building blocks, sugars, and L-amino acids, the third macronutrient, lipids, has until now not been associated with gustatory receptors. Instead, the recognition of fat stimuli was believed to rely mostly on textural, olfactory, and postingestive cues. During the recent years, however, research done mainly in rodent models revealed an additional gustatory component for the detection of long-chain fatty acids (LCFAs), the main taste-activating component of lipids. Concomitantly, a number of candidate fat taste receptors were proposed to be involved in rodent's gustatory fatty acid perception. Compared with rodent models, much less is known about human fat taste. In order to investigate the ability of the human gustatory system to respond to fat components, we performed sensory experiments with fatty acids of different chain lengths and derivatives thereof. We found that our panelists discriminated a "fatty" and an irritant "scratchy" taste component, with the "fatty" percept restricted to LCFAs. Using functional calcium-imaging experiments with the human orthologs of mouse candidate fat receptors belonging to the G protein-coupled receptor family, we correlated human sensory data with receptor properties characterized in vitro. We demonstrated that the pharmacological activation profile of human GPR40 and GPR120, 2 LCFA-specific receptors associated with gustatory fat perception in rodents, is inconsistent with the "scratchy" sensation of human subjects and more consistent with the percept described as "fatty." Expression analysis of GPR40 and GPR120 in human gustatory tissues revealed that, while the GPR40 gene is not expressed, GPR120 is detected in gustatory and nongustatory epithelia. On a cellular level, we found GPR120 mRNA and protein in taste buds as well as in the surrounding epithelial cells. We conclude that GPR120 may indeed participate in human gustatory fatty acid perception.
Collapse
Affiliation(s)
- Maria Mercedes Galindo
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | | | | | | | | | | | | | | |
Collapse
|
40
|
Montmayeur JP, Fenech C, Kusumakshi S, Laugerette F, Liu Z, Wiencis A, Boehm U. Screening for G-protein-coupled receptors expressed in mouse taste papillae. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2043] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Claire Fenech
- UMR6265 CNRS, Centre des Sciences du Goût et de l'Alimentation; 15 Rue H. Picardet; F-21000; Dijon; France
| | - Soumya Kusumakshi
- Institute for Neural Signal Transduction, Centre for Molecular Neurobiology; Falkenried 94; D-20253; Hamburg; Germany
| | - Fabienne Laugerette
- General Olfaction and Sensing Programme on a European Level, Centre des Sciences du Goût et de l'Alimentation; 15 Rue H. Picardet; F-21000; Dijon; France
| | - Zhenhui Liu
- UMR6265 CNRS, Centre des Sciences du Goût et de l'Alimentation; 15 Rue H. Picardet; F-21000; Dijon; France
| | - Anna Wiencis
- General Olfaction and Sensing Programme on a European Level, Centre des Sciences du Goût et de l'Alimentation; 15 Rue H. Picardet; F-21000; Dijon; France
| | - Ulrich Boehm
- Institute for Neural Signal Transduction, Centre for Molecular Neurobiology; Falkenried 94; D-20253; Hamburg; Germany
| |
Collapse
|
41
|
Oral fatty acid signaling and intestinal lipid processing: support and supposition. Physiol Behav 2011; 105:27-35. [PMID: 21324328 DOI: 10.1016/j.physbeh.2011.02.016] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2010] [Revised: 02/04/2011] [Accepted: 02/08/2011] [Indexed: 01/22/2023]
Abstract
There is increasing recognition that specialized processes once thought to be relatively isolated to the oral cavity (e.g., taste) and intestine (e.g., nutrient absorption) are better characterized as common and continuous. This is exemplified by accumulating evidence linking oral detection of dietary fats to their intestinal processing. This review first summarizes this literature focusing on purported gustatory signaling by free fatty acid stimulation and enterocyte lipid storage and mobilization in humans. It then willfully speculates on the possible functions of this integrated system. It is proposed that it may aid absorption of fat soluble nutrients, enhance acute energy intake, sustain intestinal function during long inter-meal intervals, modulate appetite and/or detoxify ingested compounds including free fatty acids.
Collapse
|
42
|
THURGOOD J, MARTINI S. EFFECTS OF THREE EMULSION COMPOSITIONS ON TASTE THRESHOLDS AND INTENSITY RATINGS OF FIVE TASTE COMPOUNDS. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00311.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
43
|
|
44
|
RECKMEYER N, VICKERS Z, CSALLANY A. EFFECT OF FREE FATTY ACIDS ON SWEET, SALTY, SOUR AND UMAMI TASTES. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00303.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
45
|
Abstract
The oral perception of fat has traditionally been considered to rely mainly on texture and olfaction, but recent findings suggest that taste may also play a role in the detection of long chain fatty acids. The two G-protein coupled receptors GPR40 (Ffar1) and GPR120 are activated by medium and long chain fatty acids. Here we show that GPR120 and GPR40 are expressed in the taste buds, mainly in type II and type I cells, respectively. Compared with wild-type mice, male and female GPR120 knock-out and GPR40 knock-out mice show a diminished preference for linoleic acid and oleic acid, and diminished taste nerve responses to several fatty acids. These results show that GPR40 and GPR120 mediate the taste of fatty acids.
Collapse
|
46
|
Abstract
The oral perception of fat has traditionally been considered to rely mainly on texture and olfaction, but recent findings suggest that taste may also play a role in the detection of long chain fatty acids. The two G-protein coupled receptors GPR40 (Ffar1) and GPR120 are activated by medium and long chain fatty acids. Here we show that GPR120 and GPR40 are expressed in the taste buds, mainly in type II and type I cells, respectively. Compared with wild-type mice, male and female GPR120 knock-out and GPR40 knock-out mice show a diminished preference for linoleic acid and oleic acid, and diminished taste nerve responses to several fatty acids. These results show that GPR40 and GPR120 mediate the taste of fatty acids.
Collapse
|
47
|
Abstract
Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A limited number of primary qualities comprise taste. Accumulating evidence has raised a question about whether fat should be among them. Most evidence indicates triacylglycerol is not an effective taste stimulus, though it clearly contributes sensory properties to foods by carrying flavor compounds and altering texture. However, there is increasing anatomical, electrophysiological, animal behavior, imaging, metabolic, and psychophysical evidence that free fatty acids are detectable when non-taste cues are minimized. Free fatty acids varying in saturation and chain length are detectable, suggesting the presence of multiple transduction mechanisms and/or a nonspecific mechanism in the oral cavity. However, confirmation of "fatty" as a taste primary will require additional studies that verify these observations are taste specific. Oral exposure to free fatty acids likely serves as a warning signal to discourage intake and influences lipid metabolism.
Collapse
|
48
|
|
49
|
Gilbertson T, Yu T, Shah B. Gustatory Mechanisms for Fat Detection. Front Neurosci 2009. [DOI: 10.1201/9781420067767-c3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
50
|
|