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Jia Y, Li W, Zheng M, Zheng C, Zhou Q. Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters. Food Res Int 2024; 190:114553. [PMID: 38945595 DOI: 10.1016/j.foodres.2024.114553] [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] [Received: 03/10/2024] [Revised: 05/15/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Consumer preferences for walnut products are largely determined by the flavors released during mastication. In this study, a peeled walnut kernel (PWK) model was established with oral parameters decoupled using a Hutchings 3D model. The model explored in vitro variations using head-space solid-phase microextraction-gas chromatography-mass spectrometry and intelligent sensory techniques. The fracture strength, hardness, particle size, adhesiveness, springiness, gumminess, and chewiness were significantly reduced during mastication. We identified 61 volatile compounds and found that 2,5-dimethyl-3-ethylpyrazine is a key component, releasing predominantly baking and milky notes. Glutamic acid, alanine, arginine, and sucrose were identified as the key compounds in taste perception. The method can help establish a mastication model for nuts and facilitate breakthroughs in the development of walnut products and processing methods.
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Affiliation(s)
- Yimin Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenlin Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Mingming Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
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2
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Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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3
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Li N, Lin S, Sun W, Xu M, Liu P, Che Z. Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste). J Food Sci 2024; 89:2137-2157. [PMID: 38465700 DOI: 10.1111/1750-3841.17018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 03/12/2024]
Abstract
The effects of a reduced-salt substitute (composed of NaCl, sodium gluconate, KCl, L-histidine, and L-lysine) applied in the fermentation of traditional Pixian douban (PXDB) were explored in this study according to sensory quality, physicochemical characteristics, color, colony count, and the contents of free amino acids (FAAs), organic acids, and volatile flavor compounds. The results showed that the PXDB with a 15% salt substitution had the most attractive reddish-brown color, a mellow fragrance, and the lowest total colony count of the three pastes. The fermentation quality of the 15% salt substitute PXDB was superior to that of the control groups, its sensory quality was more readily accepted, and the contents of its amino acid nitrogen, FAAs and organic acids had increased by 0.1050, 0.3290, and 3.9068 mg/g, respectively. Moreover, the concentrations of the main aroma compounds in the PXDB containing the salt substitute were higher than those of the control. These included phenylethanol, 3-methylthiopropanol, isoamyl alcohol, furfural, benzaldehyde, phenylacetaldehyde, nonanal, isoamyl aldehyde, 4-ethylphenol, and, particularly, 2,6-dimethylpyrazine, which had increased as much as 100 times. Correlation analysis showed that Glu, Phe, Tyr, Gly, Leu, Val, Asp, Ile, citric acids, and succinic acids were all positively correlated with the main aroma and contributed to the generation of PXDB's characteristic flavor, and main aroma substances in turn positively influence PXDB flavor sensory attributes. Overall, these results showed the application of the 15% salt substitute during PXDB fermentation improved the quality of the paste and, thus, would benefit the development of reduced-salt PXDB.
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Affiliation(s)
- Na Li
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Shengchao Lin
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Wenjia Sun
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Min Xu
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | | | - Zhenming Che
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
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4
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Miao Z, Tan H, Gustavsson L, Zhou Y, Xu Q, Ikkala O, Peng B. Gustation-Inspired Dual-Responsive Hydrogels for Taste Sensing Enabled by Machine Learning. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024; 20:e2305195. [PMID: 37803472 DOI: 10.1002/smll.202305195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Human gustatory system recognizes salty/sour or sweet tastants based on their different ionic or nonionic natures using two different signaling pathways. This suggests that evolution has selected this detection dualism favorably. Analogically, this work constructs herein bioinspired stimulus-responsive hydrogels to recognize model salty/sour or sweet tastes based on two different responses, that is, electrical and volumetric responsivities. Different compositions of zwitter-ionic sulfobetainic N-(3-sulfopropyl)-N-(methacryloxyethyl)-N,N-dimethylammonium betaine (DMAPS) and nonionic 2-hydroxyethyl methacrylate (HEMA) are co-polymerized to explore conditions for gelation. The hydrogel responses upon adding model tastant molecules are explored using electrical and visual de-swelling observations. Beyond challenging electrochemical impedance spectroscopy measurements, naive multimeter electrical characterizations are performed, toward facile applicability. Ionic model molecules, for example, sodium chloride and acetic acid, interact electrostatically with DMAPS groups, whereas nonionic molecules, for example, D(-)fructose, interact by hydrogen bonding with HEMA. The model tastants induce complex combinations of electrical and volumetric responses, which are then introduced as inputs for machine learning algorithms. The fidelity of such a trained dual response approach is tested for a more general taste identification. This work envisages that the facile dual electric/volumetric hydrogel responses combined with machine learning proposes a generic bioinspired avenue for future bionic designs of artificial taste recognition, amply needed in applications.
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Affiliation(s)
- Ziyue Miao
- Department of Applied Physics, Aalto University, Aalto, FI-00076, Finland
- Department of Materials Science, Fudan University, Shanghai, 200433, China
| | - Hongwei Tan
- Department of Applied Physics, Aalto University, Aalto, FI-00076, Finland
| | - Lotta Gustavsson
- Department of Applied Physics, Aalto University, Aalto, FI-00076, Finland
| | - Yang Zhou
- State Key Laboratory of Heavy Oil Processing, China University of Petroleum (Beijing), Beijing, 102249, China
| | - Quan Xu
- State Key Laboratory of Heavy Oil Processing, China University of Petroleum (Beijing), Beijing, 102249, China
| | - Olli Ikkala
- Department of Applied Physics, Aalto University, Aalto, FI-00076, Finland
| | - Bo Peng
- Department of Applied Physics, Aalto University, Aalto, FI-00076, Finland
- Department of Materials Science, Fudan University, Shanghai, 200433, China
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Moneir W, Eladl HM, El-Okda MM, Ebada HA. Assessment of chorda tympani function after endoscopic and microscopic middle ear surgery. Eur Arch Otorhinolaryngol 2023; 280:3037-3038. [PMID: 37010598 PMCID: PMC10068200 DOI: 10.1007/s00405-023-07957-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/04/2023]
Affiliation(s)
- Waleed Moneir
- Otorhinolaryngology Department, Faculty of Medicine, Mansoura University, Mansoura, 35511, Egypt
| | - Hesham Mohamed Eladl
- Otorhinolaryngology Department, Faculty of Medicine, Mansoura University, Mansoura, 35511, Egypt
| | - Moataz Mohammed El-Okda
- Otorhinolaryngology Department, Faculty of Medicine, Mansoura University, Mansoura, 35511, Egypt
| | - Hisham Atef Ebada
- Otorhinolaryngology Department, Faculty of Medicine, Mansoura University, Mansoura, 35511, Egypt.
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6
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Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits. J FOOD QUALITY 2023. [DOI: 10.1155/2023/9945339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023] Open
Abstract
Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line with our expectations. Moreover, the hedonic responses to watermelon with salt were negatively correlated with a preference for bitter taste, i.e., those participants who dislike bitter taste sensations tended to enjoy watermelon with salt more. There was no correlation between the hedonic response to watermelon with salt and the subjective feeling of taste perceptions and autistic traits and no correlation between autistic traits, and the subjective feeling of taste perceptions and taste preferences. These results suggest that adding different tastes could be influenced by taste preferences; thus, the addition of a different taste was thought to be related to an unconscious motivation to reduce bitterness.
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7
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Chorda tympani injury during endoscopic versus microscopic stapes surgery: a randomized controlled clinical trial. Eur Arch Otorhinolaryngol 2023; 280:689-693. [PMID: 35871441 PMCID: PMC9849188 DOI: 10.1007/s00405-022-07550-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 07/07/2022] [Indexed: 01/22/2023]
Abstract
OBJECTIVES The aim of this study was to compare the incidence of chorda tympani nerve (CTN) injury between endoscopic and microscopic stapes surgery. METHODS This randomized controlled clinical trial included 88 patients who were randomly divided into two groups: endoscopic stapedotomy group (n = 44) and microscopic stapedotomy group (n = 44). The incidence of chorda tympani nerve (CTN) injury after surgery was determined by both subjective taste testing and chemical taste tests, before and after surgery. The results were compared between the two groups. RESULTS The total number of patients who were identified as having CTN affection (based on the chemical testing) was 16 out of 88 (18.2%). The incidence was significantly lower in the endoscopic group (n = 2) than the microscopic group (n = 14) (p = 0.019). CONCLUSION Altered taste as a result of iatrogenic CTN injury can affect the patients' quality of life. Endoscopic ear surgery offers better visualization, less need for extensive manipulation of the chorda tympani, and consequently decreased incidence of CTN injury.
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8
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Naciri LC, Mastinu M, Crnjar R, Barbarossa IT, Melis M. Automated identification of the genetic variants of TAS2R38 bitter taste receptor with supervised learning. Comput Struct Biotechnol J 2023; 21:1054-1065. [PMID: 38213886 PMCID: PMC10782009 DOI: 10.1016/j.csbj.2023.01.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/20/2023] [Accepted: 01/20/2023] [Indexed: 01/23/2023] Open
Abstract
Several studies were focused on the genetic ability to taste the bitter compound 6-n-propylthiouracil (PROP) to assess the inter-individual taste variability in humans, and its effect on food predilections, nutrition, and health. PROP taste sensitivity and that of other chemical molecules throughout the body are mediated by the bitter receptor TAS2R38, and their variability is significantly associated with TAS2R38 genetic variants. We recently automatically identified PROP phenotypes with high precision using Machine Learning (mL). Here we have used Supervised Learning (SL) algorithms to automatically identify TAS2R38 genotypes by using the biological features of eighty-four participants. The catBoost algorithm was the best-suited model for the automatic discrimination of the genotypes. It allowed us to automatically predict the identification of genotypes and precisely define the effectiveness and impact of each feature. The ratings of perceived intensity for PROP solutions (0.32 and 0.032 mM) and medium taster (MT) category were the most important features in training the model and understanding the difference between genotypes. Our findings suggest that SL may represent a trustworthy and objective tool for identifying TAS2R38 variants which, reducing the costs and times of molecular analysis, can find wide application in taste physiology and medicine studies.
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Affiliation(s)
- Lala Chaimae Naciri
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
| | | | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
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9
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Jorge E. Young adults' taste perception, consumption habits, and how this influences their willingness to pay for wine: Evidence from an experimental auction. J SENS STUD 2022. [DOI: 10.1111/joss.12806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Eloi Jorge
- ECOBAS, Facultade de CC Económicas e Empresariais Universidade de Vigo Vigo Spain
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10
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Zhu Y, Liu J, Liu Y. Understanding the relationship between umami taste sensitivity and genetics, food-related behavior and nutrition. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Melis M, Mastinu M, Naciri LC, Muroni P, Tomassini Barbarossa I. Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort. Nutrients 2022; 14:nu14224903. [PMID: 36432589 PMCID: PMC9696868 DOI: 10.3390/nu14224903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Individual differences in sweet taste sensitivity can affect dietary preferences as well as nutritional status. Despite the lack of consensus, it is believed that sweet taste is impacted by genetic and environmental variables. Here we determined the effect of well-established factors influencing the general taste variability, such as gender and fungiform papillae density, specific genetic variants (SNPs of TAS1R2 and TAS1R3 receptors genes), and non-specific genetic factors (PROP phenotype and genotype), on the threshold and suprathreshold sweet taste sensitivity. Suprathreshold measurements showed that the sweet taste response increased in a dose-dependent manner, and this was related to PROP phenotype, gender, rs35874116 SNP in the TAS1R2 gene, and rs307355 SNP in the TAS1R3 gene. The threshold values and density of fungiform papillae exhibited a strong correlation, and both varied according to PROP phenotype. Our data confirm the role of PROP taste status in the sweet perception related to fungiform papilla density, show a higher sweet sensitivity in females who had lower BMI than males, and demonstrate for the first time the involvement of the rs35874116 SNP of TAS1R2 in the sweet taste sensitivity of normal weight subjects with body mass index (BMI) ranging from 20.2 to 24.8 kg/m2. These results may have an important impact on nutrition and health mostly in subjects with low taste ability for sweets and thus with high vulnerability to developing obesity or metabolic disease.
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12
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Bitter Taste Perception and Dental Biofilm Cariogenicity in Orthodontics. Int Dent J 2022; 72:805-810. [PMID: 35961845 DOI: 10.1016/j.identj.2022.07.003] [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: 04/06/2022] [Revised: 06/25/2022] [Accepted: 07/01/2022] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND Bitter taste perception and sweetness preference have been associated with dental caries. Propylthiouracil (PROP) has been used to determine the genetic sensitivity to bitter taste in early childhood caries. However, the role of the bitter threshold in dental biofilm cariogenicity has not been reported. The purpose of this study was to investigate the role of individual taste sensitivity using PROP in dental biofilm cariogenicity in orthodontic patients. METHODS Forty orthodontic patients (12-42 years old) undergoing fixed appliance orthodontic treatment participated in this cross-sectional study. Their demographic, oral hygiene practice, and dietary habits data were obtained using a questionnaire. The patients' bitter taste threshold was measured using a PROP assay. The patients were subsequently classified as super-tasters (STs), medium-tasters (MTs), and non-tasters (NTs). Dental biofilm cariogenicity was determined using a 3-tone disclosing gel that becomes pink (new dental biofilm), purple (mature dental biofilm), and light blue (cariogenic dental biofilm) based on dental biofilm maturity. RESULTS The NT, MT, and ST groups comprised 10%, 27.5%, and 62.5% of the patients, respectively. Most of the STs (56%) and MTs (63.6%) were female, whereas no females were NTs. The dental biofilm cariogenicity was significantly different between the PROP bitterness groups (P < .05). The highest percentage of mature biofilm, followed by cariogenic and new biofilm, was found in the MT and ST groups. However, the cariogenic biofilm percentage was significantly higher compared with mature biofilm (P < .05) in the NT group. A low frequency (<1 time/d) of sugary and acidic food intake between meals was observed in the ST, MT, and NT groups with no significant difference amongst the groups (P > .05). CONCLUSIONS Cariogenic dental biofilm was highly present in orthodontic patients with the NT phenotype.
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Kwak SH, Kim H, Lee S, Lim J, Pal K, Chung B, Kang DH, Kim D. Synthesis and biological characterization of low-calorie Schisandra chinensis syrup. Food Sci Biotechnol 2022; 31:857-865. [PMID: 35720467 PMCID: PMC9203617 DOI: 10.1007/s10068-022-01061-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/24/2022] [Accepted: 02/27/2022] [Indexed: 12/16/2022] Open
Abstract
Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of Leuconostoc mesenteroides B-512F/KM and L. mesenteroides B-1355CF10/KM. The degree of polymerization of Omija oligosaccharide syrup was ranged from 2 - 13 by MALDI-TOF-MS analysis. Compared to the Omija syrup, the Omija oligosaccharide syrup reduced 61% calories based on the enzymatic gravimetric method. It also reduced up to 96% insoluble glucan formation from sucrose by mutansucrase of Streptococcus mutans at 500 mg/mL. Additionally, it has 1.78-fold higher oxygen radical absorbance capacity value compared to Omija syrup. Using electronic tongue sensor system, Omija oligosaccharide syrup showed decreased sourness, astringency, and saltiness compared to Omija syrup. Thus, Omija oligosaccharides can be used as functional sweetener in nutraceutical industries. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01061-8.
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Affiliation(s)
- So-Hyung Kwak
- grid.31501.360000 0004 0470 5905Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea
| | - Hayeong Kim
- grid.31501.360000 0004 0470 5905The Institute of Food Industrialization, Institutes of Green Bio Science &Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea
| | - Seonmin Lee
- grid.31501.360000 0004 0470 5905Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea
| | - Juho Lim
- grid.31501.360000 0004 0470 5905Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea
| | - Kunal Pal
- grid.444703.00000 0001 0744 7946Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, 769008 India
| | - Byoungsang Chung
- Ottogi Sesame Mills Co., Ltd, Eumseong-gun, Chungcheongbuk-do 27623 Republic of Korea
| | - Dong-Hyun Kang
- grid.31501.360000 0004 0470 5905Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Gwanak-gu, Seoul, 08826 Republic of Korea
| | - Doman Kim
- grid.31501.360000 0004 0470 5905Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea
- grid.31501.360000 0004 0470 5905The Institute of Food Industrialization, Institutes of Green Bio Science &Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354 Republic of Korea
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14
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Yan T, Liu R, Shi L, Wang Y, Meng X, Shen Y. Superfine grinding improves the physicochemical, sensory and functional characteristics of
Hanfu
apple pomace. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tingcai Yan
- College of Food Science Shenyang Agricultural University, 120 Dongling Road Shenyang Liaoning 110866 China
| | - Ran Liu
- College of Food Science Shenyang Agricultural University, 120 Dongling Road Shenyang Liaoning 110866 China
| | - Lin Shi
- College of Food Science Shenyang Agricultural University, 120 Dongling Road Shenyang Liaoning 110866 China
| | - Yanqun Wang
- College of Food Science Shenyang Agricultural University, 120 Dongling Road Shenyang Liaoning 110866 China
| | - Xianjun Meng
- College of Food Science Shenyang Agricultural University, 120 Dongling Road Shenyang Liaoning 110866 China
| | - Yixiao Shen
- College of Food Science Shenyang Agricultural University, 120 Dongling Road Shenyang Liaoning 110866 China
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15
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Melkumyan K, Shingala D, Simonyan S, Torossian H, Mkrtumyan K, Dilbaryan K, Davtyan G, Vardumyan E, Yenkoyan K. Assessment of Smell and Taste Disturbances among COVID-19 Convalescent Patients: A Cross-Sectional Study in Armenia. J Clin Med 2022; 11:jcm11123313. [PMID: 35743383 PMCID: PMC9224774 DOI: 10.3390/jcm11123313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/28/2022] [Accepted: 06/02/2022] [Indexed: 12/10/2022] Open
Abstract
Background and Objectives: Neurological manifestations of Coronavirus Disease 2019 (COVID-19) such as olfactory and gustatory disturbance have been reported among convalescent COVID-19 patients. However, scientific data on the prevalence of smell and taste disturbance are lacking. Therefore, we present findings on the degree of smell and taste disturbances among the Armenian population. Methods: Study participants were randomly recruited and then categorized into two groups based on their course of the disease. A cross-sectional study was performed to assess participants’ sensitivity to smell triggered by the olfactory and the trigeminal nerves; their ability to differentiate between various odors; and to evaluate their gustatory perception. Results: The smell test revealed that the degree of olfactory nerve disturbance was different by 30.7% in those participants of the early group as compared to those of the late group, and the degree of trigeminal nerve disturbance was different by 71.3% in the early group as compared to the late group. A variation of the differentiating ability among the participants of the early and late groups was detected. Gustatory disturbances for all flavors were also found to be different in both the groups. A moderate positive correlation (0.51) was found between the overall sensitivity of smell and the ability to differentiate between various odors as cumulatively stimulated by both the olfactory and trigeminal nerves. Also, a moderate positive correlation (0.33) was found between headache and smell sensitivity through the olfactory nerve and a high negative correlation (−0.71) was found between headache and smell sensitivity through the trigeminal nerve. Conclusion: Pathological changes in the olfactory and trigeminal perceptive abilities caused disturbances in smell sensation, with the trigeminal nerve being more affected. The capacity to differentiate fragrances did not improve with time and the disturbance severity of bitter taste perception was higher among the study participants.
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Affiliation(s)
- Karine Melkumyan
- Neuroscience Laboratory, COBRAIN Center, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (K.M.); (H.T.); (K.D.)
- Department of Physiology, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia
| | - Darshan Shingala
- General Medicine Faculty, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (D.S.); (S.S.); (G.D.); (E.V.)
- ClinChoice LLC., Yerevan 0033, Armenia
| | - Syuzanna Simonyan
- General Medicine Faculty, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (D.S.); (S.S.); (G.D.); (E.V.)
| | - Hrag Torossian
- Neuroscience Laboratory, COBRAIN Center, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (K.M.); (H.T.); (K.D.)
- General Medicine Faculty, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (D.S.); (S.S.); (G.D.); (E.V.)
| | | | - Karen Dilbaryan
- Neuroscience Laboratory, COBRAIN Center, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (K.M.); (H.T.); (K.D.)
- Department of Pharmacology, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia
| | - Garri Davtyan
- General Medicine Faculty, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (D.S.); (S.S.); (G.D.); (E.V.)
| | - Erik Vardumyan
- General Medicine Faculty, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (D.S.); (S.S.); (G.D.); (E.V.)
| | - Konstantin Yenkoyan
- Neuroscience Laboratory, COBRAIN Center, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia; (K.M.); (H.T.); (K.D.)
- Department of Bochemistry, Yerevan State Medical University after Mkhitar Heratsi, Yerevan 0025, Armenia
- Correspondence: or
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16
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Mani E, Ford R, Pierguidi L, Spinelli S, Ramsey I, Monteleone E, Dinnella C. Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness. J Texture Stud 2022; 53:345-356. [PMID: 35419825 DOI: 10.1111/jtxs.12683] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/11/2022] [Accepted: 04/06/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures with 6-n-propylthiouracil (PROP) responsiveness and fungiform papillae density and size were investigated. One hundred and forty-four subjects (48.6% women, aged 18-30) participated in the study. VFH and GOT thresholds were assessed by three-down/one-up staircase method. Responsiveness to 3.2mM PROP was assessed on the general Labelled Magnitude Scale. Fungiform papillae density (FPD) and size were determined from automated counting. VFH thresholds appeared unsuitable to reveal individual variation in responsiveness to point-pressure on the tongue. The frequency of GOT thresholds approximated a normal distribution and covered the whole range of variation, thus indicating an ability to measure individual variation in oral tactile sensitivity. No significant linear correlations were found between any of the oral tactile sensitivity measures and PROP responsiveness, FPD total and size class. VFH and GOT thresholds were not significantly associated. Agglomerative hierarchical clustering was used to classify participants for their PROP responsiveness, total FPD and GOT threshold. Three clusters were identified, C1 (n=67), Cl2 (n=42) and Cl3 (n=35), differing for PROP responsiveness and FPD only. Results encourage future studies to explore association between GOT and both perception and preference for different food texture. Furthermore, deeper investigation of individual variability in sensitivity to different types of oral tactile stimuli would be helpful to capture differences in tactile sensitivity among the most sensitive individuals.
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Affiliation(s)
- Elisa Mani
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Rebecca Ford
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Imogen Ramsey
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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17
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Yousaf NY, Wu G, Melis M, Mastinu M, Contini C, Cabras T, Tomassini Barbarossa I, Zhao L, Lam YY, Tepper BJ. Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals. Nutrients 2022; 14:nu14071492. [PMID: 35406108 PMCID: PMC9002539 DOI: 10.3390/nu14071492] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 02/06/2023] Open
Abstract
Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rinse on taste perception, salivary proteins, and oral microbiota. 6-n-Propylthiouracil (PROP) super-tasters (ST, n = 10) and non-tasters (NT, n = 10) rinsed with 30 mL of 0.75 g/L cranberry polyphenol extract (CPE) in spring water, twice daily for 11 days while consuming their habitual diets. The 16S rRNA gene sequencing showed that the NT oral microbiome composition was different than that of STs at baseline (p = 0.012) but not after the intervention (p = 0.525). Principal coordinates analysis using unweighted UniFrac distance showed that CPE modified microbiome composition in NTs (p = 0.023) but not in STs (p = 0.096). The intervention also altered specific salivary protein levels (α-amylase, MUC-5B, and selected S-type Cystatins) with no changes in sensory perception. Correlation networks between oral microbiota, salivary proteins, and sensory ratings showed that the ST microbiome had a more complex relationship with salivary proteins, particularly proline-rich proteins, than that in NTs. These findings show that CPE modulated the oral microbiome of NTs to be similar to that of STs, which could have implications for oral health.
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Affiliation(s)
- Neeta Y. Yousaf
- Department of Food Science & Center for Sensory Sciences & Innovation, Rutgers University, New Brunswick, NJ 08901, USA;
| | - Guojun Wu
- Department of Biochemistry and Microbiology, Center for Microbiome, Nutrition, and Health, New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ 08901, USA; (G.W.); (L.Z.)
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (M.M.); (I.T.B.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (M.M.); (I.T.B.)
| | - Cristina Contini
- Department of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, Italy; (C.C.); (T.C.)
| | - Tiziana Cabras
- Department of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, Italy; (C.C.); (T.C.)
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (M.M.); (I.T.B.)
| | - Liping Zhao
- Department of Biochemistry and Microbiology, Center for Microbiome, Nutrition, and Health, New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ 08901, USA; (G.W.); (L.Z.)
| | - Yan Y. Lam
- Department of Biochemistry and Microbiology, Center for Microbiome, Nutrition, and Health, New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ 08901, USA; (G.W.); (L.Z.)
- Gut Microbiota and Metabolism Group, Centre for Chinese Herbal Medicine Drug Development, School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
- Correspondence: (Y.Y.L.); (B.J.T.); Tel.: +1-852-3411-2922 (Y.Y.L.); +1-848-932-5417 (B.J.T.)
| | - Beverly J. Tepper
- Department of Food Science & Center for Sensory Sciences & Innovation, Rutgers University, New Brunswick, NJ 08901, USA;
- Correspondence: (Y.Y.L.); (B.J.T.); Tel.: +1-852-3411-2922 (Y.Y.L.); +1-848-932-5417 (B.J.T.)
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18
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Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Naciri LC, Mastinu M, Crnjar R, Tomassini Barbarossa I, Melis M. Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning. Nutrients 2022; 14:252. [PMID: 35057433 PMCID: PMC8778915 DOI: 10.3390/nu14020252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/31/2021] [Accepted: 01/03/2022] [Indexed: 12/03/2022] Open
Abstract
Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identification of the PROP taster categories (super taster (ST); medium taster (MT); and non-taster (NT)) of 84 subjects (aged 18-40 years). Biological features determined from subjects were included for the training system. Results showed that SL enables the automatic identification of objective PROP taster status, with high precision (97%). The biological features were classified in order of importance in facilitating learning and as prediction factors. The ratings of perceived taste intensity for PROP paper disks (50 mM) and PROP solution (3.2 mM), along with fungiform papilla density, were the most important features, and high estimated values pushed toward ST prediction, while low values leaned toward NT prediction. Furthermore, TAS2R38 genotypes were significant features (AVI/AVI, PAV/PAV, and PAV/AVI to classify NTs, STs, and MTs, respectively). These results, in showing that the SL approach enables an automatic, immediate, scalable, and high-precision classification of PROP taster status, suggest that it may represent an objective and reliable tool in taste physiology studies, with applications ranging from basic science and medicine to food sciences.
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Affiliation(s)
| | | | | | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (R.C.); (M.M.)
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20
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Mizuta H, Kumamoto N, Ugawa S, Yamamoto T. Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice. Nutrients 2021; 13:3749. [PMID: 34836006 PMCID: PMC8623908 DOI: 10.3390/nu13113749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/15/2021] [Accepted: 10/22/2021] [Indexed: 11/16/2022] Open
Abstract
In addition to the taste receptors corresponding to the six basic taste qualities-sweet, salty, sour, bitter, umami, and fatty-another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the 'kokumi' receptor because its agonists increase sweet, salty and umami tastes to induce 'koku', a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. Koku is an important factor for enhancing food palatability. However, it is not well known whether other kokumi-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine's effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a kokumi substance and GPRC6A is a newly identified kokumi receptor.
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Affiliation(s)
- Haruno Mizuta
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan;
| | - Natsuko Kumamoto
- Department of Anatomy and Neuroscience, Graduate School of Medical Sciences, Nagoya City University, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601, Japan; (N.K.); (S.U.)
| | - Shinya Ugawa
- Department of Anatomy and Neuroscience, Graduate School of Medical Sciences, Nagoya City University, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601, Japan; (N.K.); (S.U.)
| | - Takashi Yamamoto
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan;
- Health Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan
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21
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Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021; 63:2277-2317. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
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Affiliation(s)
- He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China.,College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li-Feng Li
- School of Environment and Safety Engineering, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Chun-Jian Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shu-Juan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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22
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Hunter M, Kellett J, Toohey K, Naumovski N. Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys. Foods 2021; 10:foods10081842. [PMID: 34441619 PMCID: PMC8393184 DOI: 10.3390/foods10081842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 11/16/2022] Open
Abstract
Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p = 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly perceived negative tastes, rather than their antioxidant capacity or phenolic content.
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Affiliation(s)
- Maddison Hunter
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Correspondence:
| | - Jane Kellett
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
| | - Kellie Toohey
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
- Department of Nutrition-Dietetics, School of Health Science and Education, Harokopio University, 176 71 Athens, Greece
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Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples. Nutrients 2021; 13:nu13082721. [PMID: 34444881 PMCID: PMC8401806 DOI: 10.3390/nu13082721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.
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Melis M, Mastinu M, Pintus S, Cabras T, Crnjar R, Tomassini Barbarossa I. Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects. Molecules 2021; 26:2244. [PMID: 33924512 PMCID: PMC8069534 DOI: 10.3390/molecules26082244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/08/2021] [Accepted: 04/11/2021] [Indexed: 12/12/2022] Open
Abstract
Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Stefano Pintus
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy;
| | - Tiziana Cabras
- Department of Life and Environmental Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy;
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
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25
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Figueroa V, Farfán M, Aguilera J. Seaweeds as Novel Foods and Source of Culinary Flavors. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- V. Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - M. Farfán
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - J.M. Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
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26
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Melis M, Pintus S, Mastinu M, Fantola G, Moroni R, Pepino MY, Tomassini Barbarossa I. Changes of Taste, Smell and Eating Behavior in Patients Undergoing Bariatric Surgery: Associations with PROP Phenotypes and Polymorphisms in the Odorant-Binding Protein OBPIIa and CD36 Receptor Genes. Nutrients 2021; 13:nu13010250. [PMID: 33467165 PMCID: PMC7830302 DOI: 10.3390/nu13010250] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/08/2021] [Accepted: 01/13/2021] [Indexed: 02/08/2023] Open
Abstract
Bariatric surgery is the most effective long-term treatment for severe obesity and related comorbidities. Although patients who underwent bariatric surgery report changes of taste and smell perception, results from sensory studies are discrepant and limited. Here, we assessed taste and smell functions in 51 patients before, one month, and six months after undergoing bariatric surgery. We used taste strip tests to assess gustatory function (including sweetness, saltiness, sourness, umaminess, bitterness and oleic acid, a fatty stimulus), the “Sniffin’ Sticks” test to assess olfactory identification and the 3-Factor Eating Questionnaire to assess eating behavior. We also explored associations between these phenotypes and flavor-related genes. Results showed an overall improvement in taste function (including increased sensitivity to oleic acid and the bitterness of 6-n-propylthiouracil (PROP)) and in olfactory function (which could be related to the increase in PROP and oleic acid sensitivity), an increase in cognitive restraint, and a decrease in disinhibition and hunger after bariatric surgery. These findings indicate that bariatric surgery can have a positive impact on olfactory and gustatory functions and eating behavior (with an important role of genetic factors, such PROP tasting), which in turn might contribute to the success of the intervention.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (I.T.B.)
- Correspondence: ; Tel.: +39-070-675-4142
| | - Stefano Pintus
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy; (S.P.); (G.F.); (R.M.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (I.T.B.)
| | - Giovanni Fantola
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy; (S.P.); (G.F.); (R.M.)
| | - Roberto Moroni
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy; (S.P.); (G.F.); (R.M.)
| | - Marta Yanina Pepino
- Department of Food Science and Human Nutrition, University of Illinois, Urbana Champaign, Urbana, IL 61801, USA;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (I.T.B.)
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27
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Bi S, Chen L, Sun Z, Wen Y, Xue Q, Xue C, Li Z, Sun C, Wei Z, Liu H. Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00807-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Design and Optimization of Novel Taste-Masked Medicated Chocolates of Dextromethorphan with In vitro and In vivo Taste Evaluation. J Pharm Innov 2020. [DOI: 10.1007/s12247-020-09511-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status. Nutrients 2020; 12:nu12092878. [PMID: 32967117 PMCID: PMC7551352 DOI: 10.3390/nu12092878] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/12/2022] Open
Abstract
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (n = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (p < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (p = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (p = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency.
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30
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Melis M, Sollai G, Mastinu M, Pani D, Cosseddu P, Bonfiglio A, Crnjar R, Tepper BJ, Tomassini Barbarossa I. Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status. Nutrients 2020; 12:E2017. [PMID: 32645975 PMCID: PMC7400817 DOI: 10.3390/nu12072017] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 02/07/2023] Open
Abstract
Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the peripheral gustatory system activation in response to taste qualities by electrophysiological recordings from the tongue of 39 subjects classified for PROP taster status. The waveform of the potential variation evoked depended on the taste quality of the stimulus. Direct relationships between PROP sensitivity and electrophysiological responses to taste qualities were found. The largest and fastest responses were recorded in PROP super-tasters, who had the highest papilla density, whilst smaller and slower responses were found in medium tasters and non-tasters with lower papilla densities. The intensities perceived by subjects of the three taster groups correspond to their electrophysiological responses for all stimuli except NaCl. Our results show that each taste quality can generate its own electrophysiological fingerprint on the tongue and provide direct evidence of the relationship between general taste perception and PROP phenotype.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, I 09123 Cagliari, CA, Italy; (D.P.); (P.C.); (A.B.)
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, I 09123 Cagliari, CA, Italy; (D.P.); (P.C.); (A.B.)
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, I 09123 Cagliari, CA, Italy; (D.P.); (P.C.); (A.B.)
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
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31
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Abstract
The oral microbiome is one of the most stable ecosystems in the body and yet the reasons for this are still unclear. As well as being stable, it is also highly diverse which can be ascribed to the variety of niches available in the mouth. Previous studies have focused on the microflora in disease-either caries or periodontitis-and only recently have they considered factors that maintain the normal microflora. This has led to the perception that the microflora proliferate in nutrient-rich periods during oral processing of foods and drinks and starves in between times. In this review, evidence is presented which shows that the normal flora are maintained on a diet of salivary factors including urea, lactate, and salivary protein degradation. These factors are actively secreted by salivary glands which suggests these factors are important in maintaining normal commensals in the mouth. In addition, the immobilization of SIgA in the mucosal pellicle indicates a mechanism to retain certain bacteria that does not rely on the bacterial-centric mechanisms such as adhesins. By examining the salivary metabolome, it is clear that protein degradation is a key nutrient and the availability of free amino acids increases resistance to environmental stresses.
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Affiliation(s)
- G H Carpenter
- Salivary Research, Centre for Host-microbiome Interactions, Faculty of Dental, Oral & Craniofacial Sciences, King's College London, London, UK
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32
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Sharma M, Banipal PK, Banipal TS. Hydration characteristics, structural effects and the taste quality of some polyhydroxy compounds in aqueous solutions of nicotinic acid (vitamin B3) at (288.15-318.15) K. Food Chem 2020; 310:125861. [PMID: 31767485 DOI: 10.1016/j.foodchem.2019.125861] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 10/30/2019] [Accepted: 11/03/2019] [Indexed: 10/25/2022]
Abstract
Physicochemical properties elucidating the hydration characteristics and structural effects of polyhydroxy compounds in mixed aqueous solutions offer significant information for the growth of pharmaceutical and food industries. Consequently, standard partial molar volumes and isentropic compressibilities at infinite dilution of saccharides, their derivatives and sugar alcohols in (0.01, 0.05, 0.09 and 0.13) mol kg-1 nicotinic acid(aq) (vitamin B3) solutions have been investigated by experimental density and ultrasonic velocity with respect to temperature. Their transfer values, compressibility hydration numbers, apparent massic volumes and isentropic compressibilities have also been determined. These parameters are important to study the taste behavior of polyhydroxy compounds and intermolecular interactions occurring in ternary mixtures. UV absorption spectra of the studied polyhydroxy compounds have been recorded in 1 × 10-4 mol kg-1 nicotinic acid(aq) solutions. The comparison of present results has been made with the studies reported earlier in l-ascorbic acid, thiamine HCl and pyridoxine HCl.
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Affiliation(s)
- Mousmee Sharma
- Department of Chemistry, Guru Nanak Dev University, Amritsar 143005, India.
| | | | - Tarlok S Banipal
- Department of Chemistry, Guru Nanak Dev University, Amritsar 143005, India
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33
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Rodrigues L, Silverio R, Costa AR, Antunes C, Pomar C, Infante P, Cristina Conceição, Amado F, Lamy E. Taste sensitivity and lifestyle are associated with food preferences and BMI in children. Int J Food Sci Nutr 2020; 71:875-883. [PMID: 32188327 DOI: 10.1080/09637486.2020.1738354] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Oral food perception together with lifestyle may affect food preferences and choices, influencing weight gain and obesity development. The present study was designed to evaluate the association of biological (taste sensitivity) and lifestyle variables with children food preferences, assessing whether all these variables contribute to explain BMI percentile. After anthropometric evaluation, 387 children were classified for bitter and sweet taste sensitivities. Socioeconomic/lifestyle aspects and hedonics for 36 foods were collected. Watching TV during meals associate with lower preference for several vegetables, as well as being sweet taste low sensitive, in the case of girls. Moreover, regression analysis showed that bitter taste sensitivity is one of the variables contributing to explain high BMI percentiles. These results present evidences that both biological and socioeconomic and the attention that is given to food (eating in the presence or absence of distractors) are aspects that should be considered in children nutrition to prevent obesity.
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Affiliation(s)
- Lénia Rodrigues
- MED (Institute for Mediterranean Agriculture, Environment and Development), IIFA, University of Évora, Évora, Portugal
| | | | - Ana Rodrigues Costa
- Department of Chemistry, ICT (Institute of Earth Sciences), IIFA, ICAAM (Institute of Mediterranean Agricultural and Environmental Sciences), University of Évora, Évora, Portugal
| | - Célia Antunes
- Department of Chemistry, ICT (Institute of Earth Sciences), IIFA, ICAAM (Institute of Mediterranean Agricultural and Environmental Sciences), University of Évora, Évora, Portugal
| | - Clarinda Pomar
- Department of Pedagogy and Education, CIEP (Centre of Research in Education and Psychology), University of Évora, Évora, Portugal
| | - Paulo Infante
- Department of Mathematics, CIMA (Research Centre for Mathematics and Applications), IIFA, ECT, University of Évora, Évora, Portugal
| | - Cristina Conceição
- MED (Institute for Mediterranean Agriculture, Environment and Development), IIFA, University of Évora, Évora, Portugal.,Department of Zootechnics, University of Évora, Évora, Portugal
| | - Francisco Amado
- Department of Chemistry, QOPNA (Organic Chemistry Natural and Agrofood Products and LAVQ-REQUIMTE), University of Aveiro, Aveiro, Portugal
| | - Elsa Lamy
- MED (Institute for Mediterranean Agriculture, Environment and Development), IIFA, University of Évora, Évora, Portugal
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34
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Abstract
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.
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35
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Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17030959. [PMID: 32033174 PMCID: PMC7036887 DOI: 10.3390/ijerph17030959] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/31/2020] [Accepted: 02/01/2020] [Indexed: 12/20/2022]
Abstract
(1) Background: Flavor is one of the main factors influencing food preferences and dietary choices, and a reduction in flavor recognition has been associated with several diseases. A novel quantitative test to assess flavor has been recently developed and validated. The aim of the present work was to define the standard of flavor recognition in the general healthy population. (2) Methods: Three hundred and forty-eight healthy volunteers (18–80 years) performed the flavor test (FT). The test consisted of the oral administration of aqueous aromatic solutions, identifying 21 different compounds. Flavor score (FS) was calculated as the sum of the properly recognized flavors (range 0–21). (3) Results: Normal ranges for FT were produced. Flavor recognition was found to decrease with age. Females obtained slightly higher scores than males, mostly at older ages. Cigarette smoking seemed not to influence flavor recognition. (4) Conclusion: The normal values found for the flavor test in the healthy population will allow its usage as a diagnostic tool in several diseases.
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36
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Smail HO. The roles of genes in the bitter taste. AIMS GENETICS 2020; 6:88-97. [PMID: 31922012 PMCID: PMC6949464 DOI: 10.3934/genet.2019.4.88] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 12/07/2019] [Indexed: 12/12/2022]
Abstract
The aims of this review were to understand the roles of bitter taste genes in humans. Some of the peoples have the capacity to taste some chemical substance such as phenylthiocarbamide (PTC) while others cant not based on the dietary hazards and food preferences. There are two alleles responsible to express these phenotypes which are homozygous recessive. In human TAS2R38 genes located on the chromosome number 7 and consist of different nucleotide polymorphism that related to detection of the phenotype of different chemical compounds such as 6-n-propylthiouracil (PROP) and phenylthiocarbamide bitterness and this Gene is the member of the TAS2R genes which are eleven pseudogenes and twenty that has roles in many biological processes. There are many factors that affect the bitter taste such as food, age, sex, and different diseases. The mechanism of food bitter taste and genotype of TAS2R38 until know not well understood due to that the proof of relation between bitter taste sensitivity and food is harmful. there are many different diseases can impact the influence of taste such as neoplasm and lifestyle such as consumption of alcohol along with the use of medication, head trauma, upper tract infections. On the other hand, A relation between TAS2R38 genotype and meal preferences has been observed among children, however, no associations have been mentioned among older adults. Some previous research proved some vital points that show an association between type 1 of diabetes and phenylthiocarbamide (PTC) but other studies cannot demonstrate that. However, of other disease such as obesity is controversial but other studies reported to the relationship between them.
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Affiliation(s)
- Harem Othman Smail
- Department of Biology, Faculty of science and health, Koya University Koya KOY45, Kurdistan Region-F.R. Iraq
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37
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Munialo CD, Kontogiorgos V, Euston SR, Nyambayo I. Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14483] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | - Vassilis Kontogiorgos
- Department of Biological Sciences School of Applied Sciences University of Huddersfield UK
| | - Stephen R. Euston
- Institute of Mechanical, Process & Energy Engineering School of Engineering & Physical Sciences Heriot‐Watt University Edinburgh UK
| | - Isabella Nyambayo
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
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38
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Melis M, Errigo A, Crnjar R, Pes GM, Tomassini Barbarossa I. TAS2R38 bitter taste receptor and attainment of exceptional longevity. Sci Rep 2019; 9:18047. [PMID: 31792278 PMCID: PMC6889489 DOI: 10.1038/s41598-019-54604-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Accepted: 11/12/2019] [Indexed: 12/18/2022] Open
Abstract
Bitter taste receptors play crucial roles in detecting bitter compounds not only in the oral cavity, but also in extraoral tissues where they are involved in a variety of non‒tasting physiological processes. On the other hand, disorders or modifications in the sensitivity or expression of these extraoral receptors can affect physiological functions. Here we evaluated the role of the bitter receptor TAS2R38 in attainment of longevity, since it has been widely associated with individual differences in taste perception, food preferences, diet, nutrition, immune responses and pathophysiological mechanisms. Differences in genotype distribution and haplotype frequency at the TAS2R38 gene between a cohort of centenarian and near-centenarian subjects and two control cohorts were determined. Results show in the centenarian cohort an increased frequency of subjects carrying the homozygous genotype for the functional variant of TAS2R38 (PAV/PAV) and a decreased frequency of those having homozygous genotype for the non-functional form (AVI/AVI), as compared to those determined in the two control cohorts. In conclusion, our data providing evidence of an association between genetic variants of TAS2R38 gene and human longevity, suggest that TAS2R38 bitter receptor can be involved in the molecular physiological mechanisms implied in the biological process of aging.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, 09042, Italy.
| | - Alessandra Errigo
- Department of Biomedical Sciences, University of Sassari, Sassari, SS, 07100, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, 09042, Italy
| | - Giovanni Mario Pes
- Department of Medical, Surgical and Experimental Sciences, University of Sassari, Sassari, SS, 07100, Italy.,Sardinia Longevity Blue Zone Observatory, Ogliastra, Italy
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39
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Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes). FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100468] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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40
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Variation in the TAS2R38 Bitterness Receptor Gene Was Associated with Food Consumption and Obesity Risk in Koreans. Nutrients 2019; 11:nu11091973. [PMID: 31438650 PMCID: PMC6770895 DOI: 10.3390/nu11091973] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 07/26/2019] [Accepted: 07/31/2019] [Indexed: 01/30/2023] Open
Abstract
Bitterness-sensing protein taste receptor type-2 member 38 (TAS2R38, T2R38) mediates taste perception and various physiological responses, including energy- and adiposity-related mechanisms. This study examined whether the genetic variant rs10246939 C > T in TAS2R38 was associated with food intake and body size as well as obesity risk. Data from the Korean Multi-Rural Communities Cohort study (1338 males and 2229 females) were analyzed to obtain the intake of six food groups, alcohol consumption, smoking status and anthropometric measurements, including height, weight, waist and hip circumference, and body mass index (BMI), according to the rs10246939 genotype. Findings suggested that females with the TT genotype consumed more fruit (adjusted p = 0.025) and had significantly higher body weights (adjusted p = 0.046) and BMIs (adjusted p = 0.003) than individuals with other genotypes. Having the TT genotype also increased the risk of obesity by 1.75-fold (95% confidence interval: 1.31–2.36) in females. The genetic variation had a minimal influence on the males’ dietary intake, but tended to increase the adiposity risk. In conclusion, TAS2R38 rs10246939 variation was associated with Koreans’ dietary intake and increased their risk of obesity. Although more detailed statistical analyses in the larger cohort are required, current study suggested that, as a genetic predictive marker, TAS2R38 bitterness receptor variations may have a large implication in obesity prevention and treatment.
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41
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Abstract
Meloxicam (MX), a nonsteroidal anti-inflammatory drug, widely used to treat arthritis, has a very bitter taste. Chemical modification of the bitter functionality was achieved by synthesis of a prodrug, meloxicam pivalate (MXP). Taste improvement was evaluated using single bottle-test rat model. It was found that palatability of MXP solution improved significantly as compared to MX.
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Affiliation(s)
- Bandoo C Chatale
- Department of Pharmaceutical Sciences & Technology, Institute of Chemical Technology , Mumbai , India
| | - Mariam S Degani
- Department of Pharmaceutical Sciences & Technology, Institute of Chemical Technology , Mumbai , India
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42
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Abstract
AbstractA major challenge in taste research is to overcome the flavour imperfections in food products and to build nutritious strategies to combat against obesity as well as other related metabolic syndromes. The field of molecular taste research and chemical senses has contributed to an enormous development in understanding the taste receptors and mechanisms of taste perception. Accordingly, the development of taste-modifying compounds or taste modulators that alter the perception of basic taste modalities has gained significant prominence in the recent past. The beneficial aspects of these substances are overwhelming while considering their potential taste-modifying properties. The objective of the present review is to provide an impression about the taste-modulating compounds and their distinctive taste-modifying properties with reference to their targets and proposed mechanisms of action. The present review also makes an effort to discuss the basic mechanism involved in oro-gustatory taste perception as well as on the effector molecules involved in signal transduction downstream to the activation of taste receptors.
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43
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Melis M, Sollai G, Masala C, Pisanu C, Cossu G, Melis M, Sarchioto M, Oppo V, Morelli M, Crnjar R, Hummel T, Tomassini Barbarossa I. Odor Identification Performance in Idiopathic Parkinson’s Disease Is Associated With Gender and the Genetic Variability of the Olfactory Binding Protein. Chem Senses 2019; 44:311-318. [DOI: 10.1093/chemse/bjz020] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Accepted: 04/02/2019] [Indexed: 11/14/2022] Open
Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Carla Masala
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Claudia Pisanu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Giovanni Cossu
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Marta Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | | | - Valentina Oppo
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Micaela Morelli
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, TU Dresden, Dresden, Germany
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44
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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]
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45
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Ozdener MH, Ashby RD, Jyotaki M, Elkaddi N, Spielman AI, Bachmanov AA, Solaiman DKY. Sophorolipid Biosurfactants Activate Taste Receptor Type 1 Member 3‐Mediated Taste Responses and Block Responses to Bitter Taste
In Vitro
and
In Vivo. J SURFACTANTS DETERG 2019. [DOI: 10.1002/jsde.12246] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Richard D. Ashby
- Eastern Regional Research CenterAgricultural Research Service, U.S. Department of Agriculture 600 East Mermaid Lane, Wyndmoor PA 19038 USA
| | - Masafumi Jyotaki
- Monell Chemical Senses Center 3500 Market Street, Philadelphia PA 19104 USA
| | - Nadia Elkaddi
- Monell Chemical Senses Center 3500 Market Street, Philadelphia PA 19104 USA
| | - Andrew I. Spielman
- New York University College of Dentistry 345 East 24th Street, New York NY 10010 USA
| | | | - Daniel K. Y. Solaiman
- Eastern Regional Research CenterAgricultural Research Service, U.S. Department of Agriculture 600 East Mermaid Lane, Wyndmoor PA 19038 USA
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46
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Sollai G, Melis M, Mastinu M, Pani D, Cosseddu P, Bonfiglio A, Crnjar R, Tepper BJ, Tomassini Barbarossa I. Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism ( rs1761667). Nutrients 2019; 11:E315. [PMID: 30717278 PMCID: PMC6412840 DOI: 10.3390/nu11020315] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 01/07/2019] [Accepted: 01/30/2019] [Indexed: 12/28/2022] Open
Abstract
The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. We present direct measures for the activation of the peripheral taste system in response to oleic acid by electrophysiological recordings from the tongue of 35 volunteers classified for PROP taster status and genotyped for CD36. The waveform of biopotentials was analyzed and values of amplitude and rate of potential variation were measured. Oleic acid stimulations evoked positive monophasic potentials, which represent the summated voltage change consequent to the response of the stimulated taste cells. Bio-electrical measurements were fully consistent with the perceived intensity during stimulation, which was verbally reported by the volunteers. ANOVA revealed that the amplitude of signals was directly associated, mostly in the last part of the response, with the CD36 genotypes and PROP taster status (which was directly associated with the density of papillae). The rate of potential variation was associated only with CD36, primarily in the first part of the response. In conclusion, our results provide direct evidence of the relationship between fat perception and rs1761667 polymorphism of the CD36 gene and PROP phenotype.
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Affiliation(s)
- Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d'Armi, Cagliari 09123, Italy.
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d'Armi, Cagliari 09123, Italy.
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d'Armi, Cagliari 09123, Italy.
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Beverly J Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA.
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Melis M, Grzeschuchna L, Sollai G, Hummel T, Tomassini Barbarossa I. Taste disorders are partly genetically determined: Role of the TAS2R38 gene, a pilot study. Laryngoscope 2019; 129:E307-E312. [PMID: 30675726 DOI: 10.1002/lary.27828] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 11/08/2018] [Accepted: 12/04/2018] [Indexed: 01/08/2023]
Abstract
OBJECTIVES/HYPOTHESIS Taste sensitivity varies greatly among individuals influencing eating behavior and health, consequently the disorders of this sense can affect the quality of life. The ability to perceive the bitter of thiourea compounds, such as phenylthiocarbamide (PTC), has been largely reported as a marker of the general taste sensitivity, food preferences, and health. PTC sensitivity is mediated by the TAS2R38 receptor and its genetic common variants. We study the role of the TAS2R38 receptor in taste disorders with the aim of understanding if these can be genetically determined. STUDY DESIGN Prospective cohort study. METHODS Differences in the PTC responsiveness between the patients cohort and healthy controls were assessed. All subjects received standardized tests for smell and taste function and were genotyped for the TAS2R38 gene. RESULTS PAV/PAV homozygous patients gave high PTC ratings, whereas PAV/AVI genotypes reported lower values, which are similar to those determined in AVI/AVI or rare genotypes. In addition, the patients cohort did not meet the Hardy-Weinberg equilibrium at the TAS2R38 locus, showing a very low frequency of subjects carrying the PAV/AVI diplotype. Independently, in healthy controls who were in equilibrium at the locus, PAV/PAV homozygous and heterozygous rated PTC bitterness higher compared to AVI/AVI or rare genotypes. CONCLUSIONS Our findings, by showing that an only taster haplotype (PAV) is not sufficient to evoke high responses of TAS2R38 receptor in patients with taste disorders, suggest that the genetic constitution may represent a risk factor for the development of taste disorders. LEVEL OF EVIDENCE 2c Laryngoscope, 129:E307-E312, 2019.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Lisa Grzeschuchna
- Department of Otorhinolaryngology, Smell and Taste Clinic, Dresden University of Technology, Dresden, Germany
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell and Taste Clinic, Dresden University of Technology, Dresden, Germany
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Cossu G, Melis M, Sarchioto M, Melis M, Melis M, Morelli M, Tomassini Barbarossa I. 6-n-propylthiouracil taste disruption and TAS2R38 nontasting form in Parkinson's disease. Mov Disord 2018; 33:1331-1339. [PMID: 29575306 DOI: 10.1002/mds.27391] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 02/02/2018] [Accepted: 03/04/2018] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND The few studies that evaluated taste function in Parkinson's disease (PD) showed inconsistent results. The inherited ability to taste the bitter compound of 6-n-propylthiouracil has been considered to be a paradigm of general taste perception. 6-n-propylthiouracil taste perception is mediated by the TAS2R38 receptor, and reduced 6-n-propylthiouracil sensitivity has been associated with several diseases not typically related to taste function. OBJECTIVES We evaluated the 6-n-propylthiouracil taste perception and the TAS2R38 gene as genetic risk factors for the development of idiopathic PD in PD patients and healthy controls (HC). METHODS The 6-n-propylthiouracil taste perception was assessed by testing the responsiveness, and the ability to recognize, 6-n-propylthiouracil and sodium chloride. The participants were classified for 6-n-propylthiouracil taster status and genotyped for the TAS2R38 gene. RESULTS A significant increase in the frequency of participants classified as 6-n-propylthiouracil nontasters and a reduced ability to recognize bitter taste quality of 6-n-propylthiouracil were found in PD patients when compared with healthy controls. The results also showed that only 5% of PD patients had the homozygous genotype for the dominant tasting variant of TAS2R38, whereas most of them carried the recessive nontaster form and a high number had a rare variant. CONCLUSIONS Our results show that 6-n-propylthiouracil taster status and TAS2R38 locus are associated with PD. The 6-n-propylthiouracil test may therefore represent a novel, simple way to identify increased vulnerability to PD. Moreover, the presence of the nontasting form of TAS2R38 in PD may further substantiate that disease-associated taste disruption may represent a risk factor associated with the disease. © 2018 International Parkinson and Movement Disorder Society.
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Affiliation(s)
- Giovanni Cossu
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy
| | - Marianna Sarchioto
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy.,University of Cagliari, Department of Medical Sciences and Public Health Cagliari, University of Cagliari, Monserrato, Cagliari, Italy
| | - Marta Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy.,University of Cagliari, Department of Medical Sciences and Public Health Cagliari, University of Cagliari, Monserrato, Cagliari, Italy
| | - Maurizio Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Micaela Morelli
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy
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Melis M, Mastinu M, Arca M, Crnjar R, Tomassini Barbarossa I. Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil. PLoS One 2018; 13:e0194953. [PMID: 29566052 PMCID: PMC5864069 DOI: 10.1371/journal.pone.0194953] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 03/13/2018] [Indexed: 01/22/2023] Open
Abstract
Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein (OBPIIa) polymorphisms, and 6-n-propylthiouracil (PROP) sensitivity, which is mediated by TAS2R38 receptor. L-Arginine (L-Arg) supplementation was shown to modify the perception of the five taste qualities. Here we analyzed the effect of three concentrations (5, 10, 15 mmol/L) of L-Arg on oral perception of oleic acid in forty-six subjects classified for PROP taster status and genotyped for TAS2R38, CD36 and OBPIIa polymorphisms. L-Arg supplementation was effective in increasing the perceived intensity of oleic acid in most subjects. The lowest concentration was the most effective, especially in PROP non-tasters or medium tasters, and in subjects with at least an allele A in CD36 and OBPIIa loci. Density Functional Theory (DFT) calculations were exploited to characterize the chemical interaction between L-Arg and oleic acid, showing that a stable 1:1 oleate·ArgH+ adduct can be formed, stabilized by a pair of hydrogen bonds. Results indicate that L-Arg, acting as a ‘carrier’ of fatty acids in saliva, can selectively modify taste response, and suggest that it may to be used in personalized dietetic strategies to optimize eating behaviors and health.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Mariano Mastinu
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Massimiliano Arca
- Department of Chemical and Geological Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
- * E-mail:
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Eldeghaidy S, Thomas D, Skinner M, Ford R, Giesbrecht T, Thomas A, Hort J, Francis S. An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception. Physiol Behav 2017; 184:226-234. [PMID: 29223711 PMCID: PMC5766753 DOI: 10.1016/j.physbeh.2017.12.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 11/29/2017] [Accepted: 12/03/2017] [Indexed: 12/26/2022]
Abstract
Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised method consistently used to identify the number of FP, and primarily scientists manually count papillae over a small region(s) of the anterior tip of a stained tongue. In this study, a rapid automated method was developed to quantify the number of FP across the anterior 2 cm of an unstained tongue from high resolution digital images. In 60 participants, the automated method was validated against traditional manual counting, and then used to assess the relationship between the number of FP and taste phenotype (both 6-n-propylthiouracil (PROP) and Thermal Taster Status). FP count on the anterior 2 cm of the tongue was found to correlate significantly with PROP taster status. PROP supertasters (PSTs) had a significantly higher FP count compared with PROP non-tasters (PNTs). Conversely, the common approach used to determine the number of FP in a small 6 mm diameter circle on the anterior tongue tip, did not show a significant correlation irrespective of whether it was determined via automated or manual counting. The regional distribution of FP was assessed across PROP taster status groups. PSTs had a significantly higher FP count within the first centimetre of the anterior tongue compared with the PNT and PROP medium-tasters (PMT), with no significant difference in the second centimetre. No significant relationship was found with Thermal Taster Status and FP count, or interaction with PROP taster status groups, supporting previous evidence suggesting these phenomena are independent. The automated method is a valuable tool, enabling reliable quantification of FP over the anterior 2 cm surface of the tongue, and overcomes subjective discrepancies in manual counting. Automatic, rapid quantification of FP across the anterior 2 cm of the tongue FP count in small tongue tip areas does not reliably correlate reliably with PROP status. Number of FP across the anterior 2 cm of the tongue correlates with PROP status. No relationship identified between the number of FP and thermal taster status. PROP and thermal taste are independent phenomena.
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Affiliation(s)
- Sally Eldeghaidy
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK.
| | - Daniel Thomas
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK
| | - Martha Skinner
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK; Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Rebecca Ford
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Timo Giesbrecht
- Unilever Research and Development, Port Sunlight, Wirral, Merseyside, CH63 3JW, UK
| | - Anna Thomas
- Unilever Research and Development, Port Sunlight, Wirral, Merseyside, CH63 3JW, UK
| | - Joanne Hort
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Susan Francis
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, UK
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