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Enciso Ramírez MA, Reyes Castillo Z, Valdés Miramontes EH. [Genetic variants in CD36: emerging role in oral fat perception and food preferences]. NUTR HOSP 2023; 40:1262-1269. [PMID: 37705436 DOI: 10.20960/nh.04711] [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: 09/15/2023] Open
Abstract
Introduction CD36 is a receptor involved in physiologic, metabolic and pathologic processes. Due to its affinity for long-chain fatty acids, it has been postulated as a taste receptor of fatty taste. In this review, the emerging genetic evidence linking CD36 to oral fat perception is analyzed. A systematic literature search was conducted in PubMed, published articles from 2000 to 2022 were considered. Multiple studies have shown an association of some genetic variants in CD36 with fat foods preferences and it has been suggested that these variants can modify oral fat perception thresholds however the evidence is still heterogeneous; this can be explained by the genetic diversity of populations, the nutritional status and participant's characteristics, as well as other methodological aspects. Other factors involved in oral fat perception were and identified and discussed including the interaction with other flavors, hormones, and epigenetic factors. The conclusion is that the evidence supporting the role of CD36 as a dietary lipid receptor, the role of its genetic variants in fat acids oral perception thresholds and food preferences is intermediate level and more investigations are necessary in other populations with large number of participants as well as considering the interaction between different hormones and the expression of CD36.
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Affiliation(s)
| | - Zyanya Reyes Castillo
- Laboratorio de Biomedicina y Biotecnología para la Salud. Centro Universitario del Sur. Universidad de Guadalajara. Instituto de Investigaciones en Comportamiento Alimentario y Nutrición. Universidad de Guadalajara
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Yen FC, Glusac J, Levi S, Zernov A, Baruch L, Davidovich-Pinhas M, Fishman A, Machluf M. Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute. Nat Commun 2023; 14:2942. [PMID: 37221160 DOI: 10.1038/s41467-023-38593-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 05/08/2023] [Indexed: 05/25/2023] Open
Abstract
With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible chitosan-collagen microcarriers is optimized to generate cellularized microtissues. In parallel, an oleogel system incorporated with plant protein is developed as a fat substitute, which is comparable to beef fat in appearance and texture. Combining the cellularized microtissues with the developed fat substitute, two types of cultured meat prototypes are introduced: layered cultured meat and burger-like cultured meat. While the layered prototype benefits enhanced stiffness, the burger-like prototype has a marbling meat-like appearance and a softer texture. Overall, this platform and the established technological basis may contribute to the development of different cultured meat products and promote their commercial production.
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Affiliation(s)
- Feng-Chun Yen
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Jovana Glusac
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Shira Levi
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Anton Zernov
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Limor Baruch
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Maya Davidovich-Pinhas
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Ayelet Fishman
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Marcelle Machluf
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
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Smells like fat: A systematic scoping review on the contribution of olfaction to fat perception in humans and rodents. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Mohammed NK, Badrol Hisam NA, Meor Hussin AS. Fabrication and optimisation of cashew nut butter from different vegetable oils. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2022; 14:RAFNA-EPUB-127805. [PMID: 36424800 DOI: 10.2174/2772574x14666221124115139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 10/11/2022] [Accepted: 10/27/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND One of the significant problems with peanut butter is oil separation when the product is opened after some time. The selection of vegetable oil, which acts as a stabiliser, plays a significant role in nut butter's textural and sensory quality. OBJECTIVE This study aimed to optimise the formulation of cashew nut butter using response surface methodology (RSM). Four different vegetable oils, namely olive oil, virgin coconut oil, soybean oil and palm oil, were used to select efficient vegetable oil based on its effect on the physicochemical characteristics and sensory evaluation of cashew nut butter. METHOD Thirteen formulations of cashew nut butter from RSM were produced to determine the optimum amount of selected oil (olive oil) and honey. RESULTS Cashew nut butter stabilised with olive oil showed the best and similar values to commercial peanut butter with the lowest oil separation 3.91% and lower values of texture data of firmness (85.8 g), shear work (87.8 g.sec), stickiness (-27.44 g) and work of adhesion (-36.07 g.sec). The recommended volumes of olive oil and honey for cashew nut butter production were 1.29% and 6.16%, respectively. Consumers favor cashew nut butter, according to sensory analysis' overall acceptance. In terms of nutritional quality, cashew nut butter contains a high amount of fat (47.25%), followed by carbohydrates (24.51%) and protein (16.4%). CONCLUSION The type of oil showed significant effects on the stability and spreadability of the produced cashew nut butter.
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Affiliation(s)
| | - Nurul Afikah Badrol Hisam
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
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van Rongen S, Handgraaf M, Benoist M, de Vet E. The effect of personal relative deprivation on food choice: An experimental approach. PLoS One 2022; 17:e0261317. [PMID: 35025897 PMCID: PMC8758004 DOI: 10.1371/journal.pone.0261317] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Accepted: 12/01/2021] [Indexed: 11/18/2022] Open
Abstract
Growing evidence suggests that relative disadvantage is more relevant than absolute socioeconomic factors in explaining disparities in healthfulness of diet. In a series of pre-registered experiments, we tested whether personal relative deprivation (PRD), i.e. the sense that one is unfairly deprived of a deserved outcome relative to others, results in choosing more palatable, rewarding foods. Study 1 (N = 102) demonstrated the feasibility and effectiveness of a game for inducing real-time experiences of PRD. Study 2 (N = 287) showed no main effect of PRD condition on hypothetical food choices, but an interaction between chronic PRD and condition revealed that those in the PRD condition chose more rewarding foods when feeling chronically deprived. In Study 3 (N = 260) the hypothesized main effect was found on real, non-hypothetical food choices: those in the PRD condition chose more rewarding foods, controlling for sensitivity to palatable food. Our results provide preliminary indications that the experience of being relatively deprived, rather than the objective amount or resources, may result in a higher preference for high-caloric and palatable foods. It may be suggested that efforts to reduce societal disparities in healthfulness of diet may need to focus on perceptions of injustice beyond objective inequalities.
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Affiliation(s)
- Sofie van Rongen
- Consumption and Healthy Lifestyles Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
- * E-mail:
| | - Michel Handgraaf
- Urban Economics Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
| | - Maaike Benoist
- Human Nutrition and Health Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
| | - Emely de Vet
- Consumption and Healthy Lifestyles Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
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Mahmud MMC, Shellie RA, Mohebbi M, Mahato DK, Keast R. The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages. J Food Sci 2021; 86:5004-5015. [PMID: 34653256 DOI: 10.1111/1750-3841.15932] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 08/16/2021] [Accepted: 09/09/2021] [Indexed: 11/30/2022]
Abstract
The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. This study aims to determine the effects of fat and coffee concentration on sensory attributes and consumer liking of iced-coffee beverages. Nine iced-coffee beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Fat content was adjusted using different concentrations of cream, and coffee using different concentrations of Nescafé Blend 43. Regular coffee consumers (n = 231) rated their overall liking using a 9-point hedonic scale and completed a ranked preference based on degree of liking of all samples. Consumers also rated liking for sensory attributes: appearance, aroma, sweetness, coffee intensity, mouthfeel, and aftertaste. There were significant relationships between 1/ fat and 2/ coffee and liking of iced-coffee beverages (p < 0.001). There were three clusters of consumers based on iced-coffee preferences. Response surface curve indicated that overall liking of iced-coffee beverages increased with the increase of fat and coffee concentration to a certain level, then continuing to increase the fat and coffee concentration decreases overall liking. The finding of this study provides valuable information on how fat and coffee concentrations can be adjusted to modify consumer acceptance of iced-coffee beverages. PRACTICAL APPLICATION: The results of this research could be applied to reformulate iced-coffee beverages, while ensuring consumer acceptance. In addition, this research provides evidence that sweetness, aftertaste, coffee-intensity, and mouthfeel are important sensory attributes associated with consumer liking of iced-coffee beverages.
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Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Robert A Shellie
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | | | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
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Karimi E, Yarizadeh H, Setayesh L, Sajjadi SF, Ghodoosi N, Khorraminezhad L, Mirzaei K. High carbohydrate intakes may predict more inflammatory status than high fat intakes in pre-menopause women with overweight or obesity: a cross-sectional study. BMC Res Notes 2021; 14:279. [PMID: 34289902 PMCID: PMC8296741 DOI: 10.1186/s13104-021-05699-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 07/14/2021] [Indexed: 12/23/2022] Open
Abstract
OBJECTIVE The associations between dietary carbohydrate, fat intake, and inflammation are controversial. Most existing data are from industrialized societies which low-carbohydrate and high-fat diet is common and so their attribution to other populations remains unclear. We evaluated the association of fat and carbohydrate intakes with inflammatory markers in pre-menopause women with overweight or obesity in Iran. RESULTS Three hundred and sixty women with body mass index (BMI) ≥ 25 were included to this study. The levels of monocyte chemoattractant protein-1 (MCP-1) indicated a trend towards significance across tertiles of total dietary carbohydrate. We found that the levels of galectin-3 were negatively associated with dietary carbohydrate in adjusted model. In addition, the levels of MCP-1 and transforming growth factor beta (TGF-β) were positively correlated to dietary carbohydrate. No significant relationship was demonstrated between inflammatory parameters and total fat intake). However, there was a borderline significant negative association between total fat intake and TGF-β level in adjusted model. Therefore, a total dietary carbohydrate were related to elevated inflammation risk, while a total fat intake were not associated to higher inflammation. This study suggests reconsideration of applying global dietary guidelines in societies with high carbohydrate diet.
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Affiliation(s)
- Elmira Karimi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P.O. Box: 14155-6117, Tehran, Iran
| | - Habib Yarizadeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P.O. Box: 14155-6117, Tehran, Iran
| | - Leila Setayesh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P.O. Box: 14155-6117, Tehran, Iran
| | - Seyyedeh Forough Sajjadi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P.O. Box: 14155-6117, Tehran, Iran
| | - Nasim Ghodoosi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P.O. Box: 14155-6117, Tehran, Iran
| | - Leil Khorraminezhad
- Endocrinology and Nephrology Unit, CHU de Québec-Laval University, Research Center, Québec, QC, Canada
| | - Khadijeh Mirzaei
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P.O. Box: 14155-6117, Tehran, Iran.
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Common variants in the CD36 gene are associated with dietary fat intake, high-fat food consumption and serum triglycerides in a cohort of Quebec adults. Int J Obes (Lond) 2021; 45:1193-1202. [PMID: 33574567 DOI: 10.1038/s41366-021-00766-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 12/03/2020] [Accepted: 01/20/2021] [Indexed: 01/31/2023]
Abstract
BACKGROUND The CD36 gene is a candidate for sensory detection of fatty acids and has been associated with individual differences in fat preferences and consumption. Excess adiposity may compromise sensory detection, but few studies have examined whether associations between CD36 variants and fat consumption differ between underweight/normal weight (UW/NW) and overweight/obese (OW/OB) individuals. METHODS Diet (assessed by food frequency questionnaire), genetic (nine variants), body mass index (BMI), lifestyle and biomarker data were obtained from the CARTaGENE biobank (n = 12,065), a Quebec cohort of middle-aged adults. Primary outcome variables included intakes (%kcal/day) of total, saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Secondary outcome variables included consumption (servings/day) of four food categories with high-fat content (added fats and oils, high-fat foods, desserts and MUFA- and PUFA-rich foods) and biomarkers of chronic disease. Multivariable regression models stratified by BMI category were used to assess associations between CD36 variants and outcome variables. RESULTS Among UW/NW, rs1049654 and rs10499859 were associated with higher intakes of total fat, MUFA and PUFA (all P < 0.05), while rs1527483 and rs3211956 were associated with higher SFA (P = 0.0278) and lower PUFA (P = 0.0466) intake, respectively. Rs1527483 and rs3211956 were also associated with higher consumption of high-fat foods and desserts (all P < 0.05). Among OW, rs1054516 and rs3173798 were associated with higher SFA intake (both P < 0.05), and rs1054516 was also associated with higher serum triglycerides (P = 0.0065). CONCLUSIONS CD36 variants are associated with habitual fat consumption, which may play a role in subsequent associations with chronic-disease biomarkers. Associations differ by BMI status and dietary fat type.
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Murashov AK, Pak ES, Lin C, Boykov IN, Buddo KA, Mar J, Bhat KM, Neufer PD. Preference and detrimental effects of high fat, sugar, and salt diet in wild-caught Drosophila simulans are reversed by flight exercise. FASEB Bioadv 2021; 3:49-64. [PMID: 33490883 PMCID: PMC7805546 DOI: 10.1096/fba.2020-00079] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 10/14/2020] [Accepted: 10/20/2020] [Indexed: 12/13/2022] Open
Abstract
High saturated fat, sugar, and salt contents are a staple of a Western diet (WD), contributing to obesity, metabolic syndrome, and a plethora of other health risks. However, the combinatorial effects of these ingredients have not been fully evaluated. Here, using the wild-caught Drosophila simulans, we show that a diet enriched with saturated fat, sugar, and salt is more detrimental than each ingredient separately, resulting in a significantly decreased lifespan, locomotor activity, sleep, reproductive function, and mitochondrial function. These detrimental effects were more pronounced in female than in male flies. Adding regular flight exercise to flies on the WD markedly negated the adverse effects of a WD. At the molecular level, the WD significantly increased levels of triglycerides and caused mitochondrial dysfunction, while exercise counterbalanced these effects. Interestingly, fruit flies developed a preference for the WD after pre-exposure, which was averted by flight exercise. The results demonstrate that regular aerobic exercise can mitigate adverse dietary effects on fly mitochondrial function, physiology, and feeding behavior. Our data establish Drosophila simulans as a novel model of diet-exercise interaction that bears a strong similarity to the pathophysiology of obesity and eating disorders in humans.
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Affiliation(s)
- Alexander K. Murashov
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Elena S. Pak
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Chien‐Te Lin
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Ilya N. Boykov
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Katherine A. Buddo
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Jordan Mar
- Department of Molecular MedicineUniversity of South FloridaTampaFLUSA
| | - Krishna M. Bhat
- Department of Molecular MedicineUniversity of South FloridaTampaFLUSA
| | - Peter Darrell Neufer
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
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Emi NA, Gan WY, Mohd Shariff Z, Anuar Zaini A, Shamsuddin NH, Appukutty M, Appannah G. Associations of an empirical dietary pattern with cardiometabolic risk factors in Malaysian adolescents. Nutr Metab (Lond) 2020; 17:28. [PMID: 32280358 PMCID: PMC7140313 DOI: 10.1186/s12986-020-00447-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Accepted: 03/21/2020] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND This study aimed to identify a dietary pattern (DP) characterised mainly by high intakes of free sugar and other nutrients hypothesised to be associated with obesity such as dietary energy density (DED), percentage of energy from total fat and fibre density in adolescents from three southern states of Peninsular Malaysia, and its associations with cardiometabolic risk factors. METHODS This is a cross-sectional study among 335 adolescents who provided both dietary information assessed using a validated food frequency questionnaire (FFQ) and biochemical parameters including lipid profile, blood glucose, serum insulin and homeostatic model assessment-insulin resistance (HOMA-IR). Anthropometric measurements included weight (kg), height (cm) and waist circumference (cm), while body mass index (BMI) in kg/m2 was estimated, respectively. Reduced rank regression (RRR) identified a DP with percentage of energy from sugar and total fat, DED and fibre density intake as response variables. RESULTS The identified 'high sugar, high fibre, high DED and low fat' DP was characterised by high intakes of sugar-sweetened beverages, fruits, sweets and low intakes of meat and cereal. Adolescents in the highest tertile of the identified DP had about 3.0 (OR = 2.7; 95%CI: 1.3, 5.6) and 2.0 (OR = 1.9; 95%CI: 1.0, 3.5) times higher odds of having dyslipideamia or elevated total cholesterol and LDL-cholesterol level, respectively compared to adolescents in the lowest tertile DP after adjusting for sex, school location, maternal education, physical activity, dietary misreporting and BMI z-score. This DP was not significantly associated with overweight and obesity. CONCLUSIONS Higher adherence to a DP characterised mainly by free sugars and DED was associated with greater odds of having dyslipideamia, elevated total cholesterol and LDL-cholesterol levels in Malaysian adolescents.
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Affiliation(s)
- Nor Aishah Emi
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Malaysia
| | - Wan Ying Gan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Malaysia
| | - Zalilah Mohd Shariff
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Malaysia
| | - Azriyanti Anuar Zaini
- Department of Paediatrics, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia
| | - Nurainul Hana Shamsuddin
- Department of Family Medicine, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Malaysia
| | - Mahenderan Appukutty
- Sports Science Programme, Faculty of Sports Science and Recreation, Universiti Teknologi MARA, Shah Alam, Selangor Malaysia
| | - Geeta Appannah
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Malaysia
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Yeomans MR, Zhou X, Wilde P, Thomas A, Linter B, Beri A, Lovegrove JA, Williams CM, Methven L. The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products. NUTR BULL 2019. [DOI: 10.1111/nbu.12392] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- M. R. Yeomans
- School of Psychology University of Sussex Brighton UK
| | - X. Zhou
- Department of Food and Nutritional Sciences University of Reading Reading UK
| | - P. Wilde
- Quadram Institute Bioscience Norwich Research Park UK
| | - A. Thomas
- Unilever Research and Development Port Sunlight UK
| | | | - A. Beri
- PepsiCo Beaumont Park Leicester UK
| | - J. A. Lovegrove
- Department of Food and Nutritional Sciences University of Reading Reading UK
| | - C. M. Williams
- School of Psychology and Clinical Language Sciences University of Reading Reading UK
| | - L. Methven
- Department of Food and Nutritional Sciences University of Reading Reading UK
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Manippa V, Padulo C, van der Laan LN, Brancucci A. Gender Differences in Food Choice: Effects of Superior Temporal Sulcus Stimulation. Front Hum Neurosci 2017; 11:597. [PMID: 29270120 PMCID: PMC5725471 DOI: 10.3389/fnhum.2017.00597] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Accepted: 11/24/2017] [Indexed: 01/06/2023] Open
Abstract
The easy availability of food has caused a shift from eating for survival to hedonic eating. Women, compared to men, have shown to respond differently to food cues in the environment on a behavioral and a neural level, in particular to energy rich (compared to low energy) foods. It has been demonstrated that the right posterior superior temporal sulcus (STS) is the only region exhibiting greater activation for high vs. low calorie food choices. In order to test for a possible causal role of STS in food choice, we applied high frequency transcranial random noise stimulation (tRNS) on STS assuming a different response pattern between males and females. Our participants (18 females, 17 males) performed a forced choice task between food pairs matched for individual liking but differed in calorie, during the left STS, right STS stimulation and sham condition. Male participants showed a general preference for low calorie (LC) foods compared to females. In addition, we observed in males, but not in females, an increase of high calorie (HC) food choice during right STS tRNS compared to sham condition and left STS tRNS. Finally, we found an increase of missed choices during right STS stimulation compared to sham condition and left STS stimulation. In conclusion, thanks to tRNS evidence, we both confirm the involvement and suggest a causal role of right posterior STS in feeding behavior. Moreover, we suggest that gender differences exist in STS mechanisms underlying food choice.
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Affiliation(s)
- Valerio Manippa
- Department of Neuroscience, Imaging and Clinical Sciences, University "G. d'Annunzio" of Chieti-Pescara, Chieti, Italy
| | - Caterina Padulo
- Department of Psychological Sciences, Health, and the Territory, University "G. d'Annunzio" of Chieti-Pescara, Chieti, Italy
| | - Laura N van der Laan
- Image Sciences Institute, University Medical Center Utrecht, Utrecht, Netherlands
| | - Alfredo Brancucci
- Department of Psychological Sciences, Health, and the Territory, University "G. d'Annunzio" of Chieti-Pescara, Chieti, Italy
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Manippa V, Padulo C, Brancucci A. Emotional faces influence evaluation of natural and transformed food. PSYCHOLOGICAL RESEARCH 2017; 82:675-683. [DOI: 10.1007/s00426-017-0857-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Accepted: 03/07/2017] [Indexed: 11/25/2022]
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Abstract
The research on the impact of specific brand elements such as food descriptors and package colors is underexplored. We tested whether a "light" color and a "low-calorie" descriptor on food packages gain favorable consumer perception ratings as compared with regular packages. Our online experiment recruited 406 adults in a 3 (product type: Chips versus Juice versus Yoghurt) × 2 (descriptor type: regular versus low-calorie) × 2 (color type: regular versus light) mixed design. Dependent variables were sensory (evaluations of the product's nutritional value and quality), product-based (evaluations of the product's physical appeal), and consumer-based (evaluations of the potential consumers of the product) scales. "Low-calorie" descriptors were found to increase sensory ratings as compared with regular descriptors and light-colored packages received higher product-based ratings as compared with their regular-colored counterparts. Food package color and descriptors present a promising venue for understanding preventative measures against obesity.[Formula: see text].
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Affiliation(s)
| | - Steven Smith
- a Department of Psychology, Saint Mary's University , Halifax , NS , Canada
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Cone JJ, Chartoff EH, Potter DN, Ebner SR, Roitman MF. Prolonged high fat diet reduces dopamine reuptake without altering DAT gene expression. PLoS One 2013; 8:e58251. [PMID: 23516454 PMCID: PMC3596409 DOI: 10.1371/journal.pone.0058251] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Accepted: 02/05/2013] [Indexed: 02/02/2023] Open
Abstract
The development of diet-induced obesity (DIO) can potently alter multiple aspects of dopamine signaling, including dopamine transporter (DAT) expression and dopamine reuptake. However, the time-course of diet-induced changes in DAT expression and function and whether such changes are dependent upon the development of DIO remains unresolved. Here, we fed rats a high (HFD) or low (LFD) fat diet for 2 or 6 weeks. Following diet exposure, rats were anesthetized with urethane and striatal DAT function was assessed by electrically stimulating the dopamine cell bodies in the ventral tegmental area (VTA) and recording resultant changes in dopamine concentration in the ventral striatum using fast-scan cyclic voltammetry. We also quantified the effect of HFD on membrane associated DAT in striatal cell fractions from a separate group of rats following exposure to the same diet protocol. Notably, none of our treatment groups differed in body weight. We found a deficit in the rate of dopamine reuptake in HFD rats relative to LFD rats after 6 but not 2 weeks of diet exposure. Additionally, the increase in evoked dopamine following a pharmacological challenge of cocaine was significantly attenuated in HFD relative to LFD rats. Western blot analysis revealed that there was no effect of diet on total DAT protein. However, 6 weeks of HFD exposure significantly reduced the 50 kDa DAT isoform in a synaptosomal membrane-associated fraction, but not in a fraction associated with recycling endosomes. Our data provide further evidence for diet-induced alterations in dopamine reuptake independent of changes in DAT production and demonstrates that such changes can manifest without the development of DIO.
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Affiliation(s)
- Jackson J. Cone
- Graduate Program in Neuroscience, University of Illinois at Chicago, Chicago, Illinois, United States of America
| | - Elena H. Chartoff
- Dept. of Psychiatry, Harvard Medical School, McLean Hospital, Belmont, Massachusetts, United States of America
| | - David N. Potter
- Dept. of Psychiatry, Harvard Medical School, McLean Hospital, Belmont, Massachusetts, United States of America
| | - Stephanie R. Ebner
- Department of Psychology, University of Illinois at Chicago, Chicago, Illinois, United States of America
| | - Mitchell F. Roitman
- Department of Psychology, University of Illinois at Chicago, Chicago, Illinois, United States of America
- * E-mail:
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