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Pieroni A, Morini G, Piochi M, Sulaiman N, Kalle R, Haq SM, Devecchi A, Franceschini C, Zocchi DM, Migliavada R, Prakofjewa J, Sartori M, Krigas N, Ahmad M, Torri L, Sõukand R. Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece. Nutrients 2023; 15:3242. [PMID: 37513661 PMCID: PMC10385191 DOI: 10.3390/nu15143242] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/10/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
The current study reports an ethnobotanical field investigation of traditionally gathered and consumed wild greens (Chorta) in one of the five so-called Blue Zones in the world: Ikaria Isle, Greece. Through 31 semi-structured interviews, a total of 56 wild green plants were documented along with their culinary uses, linguistic labels, and locally perceived tastes. Most of the gathered greens were described as bitter and associated with members of Asteraceae and Brassicaceae botanical families (31%), while among the top-quoted wild greens, species belonging to these two plant families accounted for 50% of the wild vegetables, which were consumed mostly cooked. Cross-cultural comparison with foraging in other areas of the central-eastern Mediterranean and the Near East demonstrated a remarkable overlapping of Ikarian greens with Cretan and Sicilian, as well as in the prevalence of bitter-tasting botanical genera. Important differences with other wild greens-related food heritage were found, most notably with the Armenian and Kurdish ones, which do not commonly feature many bitter greens. The proven role of extra-oral bitter taste receptors in the modulation of gastric emptying, glucose absorption and crosstalk with microbiota opens new ways of looking at these differences, in particular with regard to possible health implications. The present study is also an important attempt to preserve and document the bio-cultural gastronomic heritage of Chorta as a quintessential part of the Mediterranean diet. The study recommends that nutritionists, food scientists, and historians, as well as policymakers and practitioners, pay the required attention to traditional rural dietary systems as models of sustainable health.
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Affiliation(s)
- Andrea Pieroni
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
- Department of Medical Analysis, Tishk International University, Erbil 44001, Iraq
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Naji Sulaiman
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
- Department of Ethnology, Charles University, 116 38 Prague, Czech Republic
| | - Raivo Kalle
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
- Estonian Literary Museum, Vanemuise 42, 51003 Tartu, Estonia
| | - Shiekh Marifatul Haq
- Department of Ethnobotany, Institute of Botany, Ilia State University, 0162 Tbilisi, Georgia
| | - Andrea Devecchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Cinzia Franceschini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Dauro M Zocchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Riccardo Migliavada
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Julia Prakofjewa
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy
| | - Matteo Sartori
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy
| | - Nikos Krigas
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization Demeter, 57001 Thessaloniki, Greece
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Renata Sõukand
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy
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Risso D, Carmagnola D, Morini G, Pellegrini G, Canciani E, Antinucci M, Henin D, Dellavia C. Distribution of TAS2R38 bitter taste receptor phenotype and haplotypes among COVID-19 patients. Sci Rep 2022; 12:7381. [PMID: 35513681 PMCID: PMC9070615 DOI: 10.1038/s41598-022-10747-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 03/28/2022] [Indexed: 11/23/2022] Open
Abstract
Bitter taste receptor TAS2R38 is expressed in the respiratory tract and can respond to quorum-sensing molecules produced by pathogens, stimulating the release of nitric oxide, with biocidal activity. TAS2R38 presents two main high-frequency haplotypes: the “taster” PAV and the “non-taster” AVI. Individuals carrying the AVI allele could be at greater risk of infections, including SARS-CoV-2. The aim of this study was to assess the frequency of PAV and AVI alleles in COVID-19 patients with severe or non-severe symptoms compared to healthy subjects to further corroborate, or not, the hypothesis that the PAV allele may act as a protecting factor towards SARS-CoV-2 infection while the AVI one may represent a risk factor. After careful selection, 54 individuals were included in the study and underwent genetic analysis and PROP phenotype assessment. Our investigation could not point out at a significant relationship between single nucleotide polymorphisms responsible for PROP bitterness and presence/severity of SARS-CoV-2 infection, as previous studies suggested. Our results uncouple the direct genetic contribution of rs10246939, rs1726866 and rs713598 on COVID-19, calling for caution when proposing a treatment based on TAS2R38 phenotypes.
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Affiliation(s)
- D Risso
- Tate & Lyle PLC, 5 Marble Arch, London, W1H 7EJ, UK
| | - D Carmagnola
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Mangiagalli 31, 20133, Milan, Italy
| | - G Morini
- University of Gastronomic Scienceas, Piazza Vittorio Emanuele 9, Bra, 12042, Pollenzo, CN, Italy
| | - G Pellegrini
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Mangiagalli 31, 20133, Milan, Italy.
| | - E Canciani
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Mangiagalli 31, 20133, Milan, Italy
| | - M Antinucci
- Department of Medicine and Life Sciences, Institute of Evolutionary Biology (UPF-CSIC), Universitat Pompeu Fabra, Barcelona, Spain
| | - D Henin
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Mangiagalli 31, 20133, Milan, Italy
| | - C Dellavia
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Mangiagalli 31, 20133, Milan, Italy
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Bayer S, Mayer AI, Borgonovo G, Morini G, Di Pizio A, Bassoli A. Chemoinformatics View on Bitter Taste Receptor Agonists in Food. J Agric Food Chem 2021; 69:13916-13924. [PMID: 34762411 PMCID: PMC8630789 DOI: 10.1021/acs.jafc.1c05057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Food compounds with a bitter taste have a role in human health, both for their capability to influence food choice and preferences and for their possible systemic effect due to the modulation of extra-oral bitter taste receptors (TAS2Rs). Investigating the interaction of bitter food compounds with TAS2Rs is a key step to unravel their complex effects on health and to pave the way to rationally design new additives for food formulation or drugs. Here, we propose a collection of food bitter compounds, for which in vitro activity data against TAS2Rs are available. The patterns of TAS2R subtype-specific agonists were analyzed using scaffold decomposition and chemical space analysis, providing a detailed characterization of the associations between food bitter tastants and TAS2Rs.
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Affiliation(s)
- Sebastian Bayer
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-Meitner Str. 34, D-85354 Freising, Germany
- Faculty
of Life Sciences, University of Vienna, Djerassiplatz 1, 1030 Vienna, Austria
| | - Ariane Isabell Mayer
- Department
of Food, Environmental and Nutritional Sciences-DeFENS, University of Milan, via Celoria 2, 20147 Milano, Italy
| | - Gigliola Borgonovo
- Department
of Food, Environmental and Nutritional Sciences-DeFENS, University of Milan, via Celoria 2, 20147 Milano, Italy
| | - Gabriella Morini
- University
of Gastronomic Sciences, piazza Vittorio Emanuele 9, 12042 Pollenzo, (Bra, CN), Italy
| | - Antonella Di Pizio
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-Meitner Str. 34, D-85354 Freising, Germany
- . Phone: +49(0)8161716516
| | - Angela Bassoli
- Department
of Food, Environmental and Nutritional Sciences-DeFENS, University of Milan, via Celoria 2, 20147 Milano, Italy
- . Phone: +39(0)250316815
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Morini G, Winnig M, Vennegeerts T, Borgonovo G, Bassoli A. Vanillin Activates Human Bitter Taste Receptors TAS2R14, TAS2R20, and TAS2R39. Front Nutr 2021; 8:683627. [PMID: 34307435 PMCID: PMC8298857 DOI: 10.3389/fnut.2021.683627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Accepted: 06/09/2021] [Indexed: 12/11/2022] Open
Abstract
Vanilla is widely used in food preparation worldwide for its sensory properties, mainly related to its fragrance, being vanillin the major compound present in the processed vanilla. Vanillin is also known to elicit bitterness as a secondary sensory sensation, but the molecular mechanism of its bitterness has never been reported. Assay buffers of vanillin were tested in vitro on all known 25 human bitter taste receptors TAS2Rs. Three receptors, TAS2R14, TAS2R20, and TAS2R39, were activated, showing that these receptors are mediating the bitterness of vanillin. The result could be useful to improve the overall sensory profile of this broadly used food ingredient, but even more could represent the starting point for further studies to investigate the potential of vanillin in sensory nutrition and other pharmaceutical applications.
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Affiliation(s)
| | - Marcel Winnig
- IMAX Discovery GmbH, Dortmund, Germany.,Axxam S.p.A. Bresso, Italy
| | - Timo Vennegeerts
- IMAX Discovery GmbH, Dortmund, Germany.,Axxam S.p.A. Bresso, Italy
| | - Gigliola Borgonovo
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Angela Bassoli
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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Risso D, Drayna D, Tofanelli S, Morini G. Open questions in sweet, umami and bitter taste genetics. Current Opinion in Physiology 2021. [DOI: 10.1016/j.cophys.2020.12.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE. Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chem Senses 2021; 46:6457126. [PMID: 34879393 PMCID: PMC8689756 DOI: 10.1093/chemse/bjab050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
- Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Wilhelm-Johnen-Straße, Jülich, Germany
| | - Maria G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
| | - Keiland W Cooper
- Center for the Neurobiology of Learning and Memory, University of California and Qureshey Research Laboratory, Irvine, CA, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, The University of Edinburgh, Old Medical School, Teviot Place, Edinburgh, UK
| | - Michele Dibattista
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, Università degli Studi di Bari A. Moro, P.zza G. Cesare, Bari, Italy
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
| | - Marco Tullio Liuzza
- Department of Medical and Surgical Sciences, "Magna Graecia" University of Catanzaro, Viale Europa (Loc. Germaneto), Catanzaro, Italy
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Veronika Schöpf
- Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Währinger Gürtel, Vienna, Austria
| | - Veronica Pereda-Loth
- Laboratoire d'Anthropologie Moléculaire et Imagerie de Synthese, UMR 5288 CNRS, Universitéde Toulouse, Toulouse, France
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, GKVK Campus, Bengaluru, India
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Avenida de la Universidad, s/n, Cáceres, Spain
| | - Javier Albayay
- Department of General Psychology, University of Padova, Via Venezia, Padova, Italy
| | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, 5500 Campanile Drive, San Diego State University, San Diego, CA, USA
| | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Central Denmark Region, Laegaardvej, Holstebro, Denmark
| | - Ritesh Kumar
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | - Anna Menini
- Neuroscience Area, International School for Advanced Studies, SISSA, Via Bonomea, Trieste, Italy
| | - Moustafa Bensafi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | | | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str., Freising, Germany
| | | | - Lina Öztürk
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Thierry Thomas-Danguin
- CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 17 rue Sully, Dijon, France
| | - Johannes Frasnelli
- Department of Anatomy, Université du Québec à Trois-Rivières, boul. des Forges, Trois-Rivières, QC, Canada
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, the Netherlands
| | - Özlem Saatci
- Department of Otorhinolaryngology, Medical Science University, Emek, Sancaktepe-İstanbul, Turkey
| | - Luis R Saraiva
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Sidra Medicine, Out Patient Clinic, Doha, Qatar
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Liang-Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | | | - Maria Dolors Guàrdia
- IRTA-Food Technology Programme, IRTA, Finca Camps i Armet, Monells, Girona, Spain
| | | | - Marina Ritchie
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Jan Havlícek
- Department of Zoology, Charles University, Viničná, Nové Město, Czechia
| | - Denis Pierron
- Équipe de Médecine Evolutive, UMR5288 CNRS/Université Toulouse III, faculté de chirurgie dentaire, 3 Chemin des Maraîchers, Toulouse, France
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts, Holdsworth Way, Amherst, MA, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | | | | | - Camille Ferdenzi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Evelyn V Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, Tamilnadu, India
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Protokol Yolu, Topkapı, Zeytinburnu, Istanbul, Turkey
| | - Alberto Macchi
- Italian Academy of Rhinology Asst Settelaghi-University of Insubriae, via Guicciardini, Varese, Italy
| | - Alexia Nunez-Parra
- Department of Biology, Universidad de Chile, Las Palmeras, Santiago, Chile
| | - Zara M Patel
- Department of Otolaryngology-Head and Neck Surgery, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Carl M Philpott
- The Norfolk Smell and Taste Clinic, University of East Anglia, Norwich Research Park, Norwich, UK
| | - Barry C Smith
- Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London, UK
| | - Johan N Lundström
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg, Stockholm, Sweden
| | - Carla Mucignat
- Department of Molecular Medicine, University of Padova, via Marzolo, Padova, Italy
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Mirjam van den Brink
- Laboratory of Behavioural Gastronomy, Maastricht University Campus Venlo, Nassaustraat, BV Venlo, the Netherlands
| | - Michael Schmuker
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, N.W., Washington, DC, USA
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD USA
| | - Farhoud Faraji
- Division of Otolaryngology, Head & Neck Surgery, University of California San Diego Health, MC La Jolla, CA, USA
| | - Enrique Santamaría
- Clinical Neuroproteomics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad pública de Navarra (UPNA), Instituto de Investigación Sanitaria de Navarra (IDISNA), Proteored-ISCIII, Pamplona, Spain
| | - William E A Fredborg
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, Bra, Pollenzo, CN, Italy
| | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Maryam Jalessi
- Skull Base Research Center, The Five Senses Institute, Iran University of Medical Sciences, Rasoul Akram Hospital, Sattarkhan Ave., Tehran, Iran
| | - Noam Karni
- Internal Medicine Department, Hadassah Medical Center, Kiryat Hadassah, Jerusalem, Israel
| | - Anna D'Errico
- Department of Molecular and Cellular Neurobiology, Goethe Universität Frankfurt, Goethe Universität Frankfurt, Max von Laue Strasse, Frankfurt am Main, Germany
| | - Rafieh Alizadeh
- ENT and Head and Neck Research Center and Department, Hazrat Rasoul Hospital, The Five Senses Institute, Iran University of Medical Sciences, Iran University of Medical Sciences, Shahid Hemmat Highway, Tehran, Iran
| | - Robert Pellegrino
- Food Science Department, University of Tennessee, Knoxville, TN, USA
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T. J. Watson Research Center, Yorktown Heights, NY, USA
| | - Caroline Huart
- Department of Otorhinolaryngology, Cliniques Universitaires Saint-Luc, Avenue Hippocrate, Brussels, Belgium
| | - Ben Chen
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University, Liwan District, Guangzhou City, China
| | - Graciela M Soler
- Department of Otorhinolaringology, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Calle Paraguay, Piso 3. CABA (Ciudad Autónoma de Buenos Aires), Argentina
| | - Mohammed K Alwashahi
- Surgery Department, ENT Division, Sultan Qaboos University Hospital, Al Khoud, Muscat, Oman
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital Basel, Petersgraben, Basel, Switzerland
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage, Erlangen, Germany
| | - Jasper H B de Groot
- Department of Psychology, Utrecht University, Heidelberglaan 1, CS Utrecht, The Netherlands
| | - Hadar Klein
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masako Okamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Blindern, Oslo, Norway
| | - Julien W Hsieh
- Rhinology-Olfactology Unit, ENT Department, Geneva University Hospitals, Rue Gabrielle-Perret-Gentil, Geneva, Switzerland
| | | | | | - Thomas Hummel
- Department of Otorhinolaryngology, TU Dresden, Helmholtzstr., Dresden, Germany
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, , Rm LG-101D, Gainesville, FL, USA.,Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
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7
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Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D’Errico A, Fornazieri MA, Golebiowski J, Dar Hwang L, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Rohlfs Dominguez P, Yanik H, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V. Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms. Chem Senses 2021; 46:bjaa081. [PMID: 33367502 PMCID: PMC7799216 DOI: 10.1093/chemse/bjaa081] [Citation(s) in RCA: 91] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n = 4148) or negative (C19-; n = 546) COVID-19 laboratory test outcome. Logistic regression models identified univariate and multivariate predictors of COVID-19 status and post-COVID-19 olfactory recovery. Both C19+ and C19- groups exhibited smell loss, but it was significantly larger in C19+ participants (mean ± SD, C19+: -82.5 ± 27.2 points; C19-: -59.8 ± 37.7). Smell loss during illness was the best predictor of COVID-19 in both univariate and multivariate models (ROC AUC = 0.72). Additional variables provide negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms (e.g., fever). Olfactory recovery within 40 days of respiratory symptom onset was reported for ~50% of participants and was best predicted by time since respiratory symptom onset. We find that quantified smell loss is the best predictor of COVID-19 amongst those with symptoms of respiratory illness. To aid clinicians and contact tracers in identifying individuals with a high likelihood of having COVID-19, we propose a novel 0-10 scale to screen for recent olfactory loss, the ODoR-19. We find that numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (4 < OR < 10). Once independently validated, this tool could be deployed when viral lab tests are impractical or unavailable.
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Affiliation(s)
- Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM3), Forschungszentrum Jülich, Jülich, Germany
| | | | - Paule V Joseph
- National Institute of Nursing Research, Bethesda, MD, USA
- National Institute of Alcohol Abuse and Alcoholism, Bethesda, MD, USA
- National Institutes of Health, Bethesda, MD, USA
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | - Kimberley E Steele
- National Institutes of Health, Bethesda, MD, USA
- National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA
| | | | - Robert Pellegrino
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d’Azur, Nice, France
| | - Graciela M Soler
- Grupo de Estudio de Olfato y Gusto (GEOG), Buenos Aires, Argentina
- Department of Otorhinolaryngology, University of Buenos Aires, Buenos Aires, Argentina
| | | | - Michele Dibattista
- Department of Basic Medical Science, Neuroscience and Sense Organs, Università degli Studi di Bari A. Moro, Bari, Italy
| | - Keiland W Cooper
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Ilja Croijmans
- Department of Psychology, Utrecht University, Utrecht, the Netherlands
| | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | | | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Holstebro, Denmark
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Mari A Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Preet B Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Oslo, Norway
| | - V Evelyn Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, Bengaluru, Karnataka, India
| | | | - Gaurav Ahuja
- Computational Biology, Indraprastha Institute of Information Technology, New Delhi, India
| | | | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, USA
| | - Anna D’Errico
- Cellular and Molecular Neurobiology, Goethe University Frankfurt, Frankfurt, Germany
| | | | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d’Azur, Nice, France
| | - Liang Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Lina Öztürk
- Department of Anatomy, Mersin University, Yenişehir/Mersin, Turkey
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, Australia
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | | | - Farhoud Faraji
- Department of Surgery, Division of Otolaryngology-Head and Neck Surgery, University of California San Diego Health, La Jolla, CA, USA
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, Washington, DC, USA
| | - Julien W Hsieh
- Department of Otorhinolaryngology, Rhinology-Olfactology Unit, Geneva University Hospitals, Geneva, Switzerland
| | - Caroline Huart
- ENT Department, Cliniques Universitaires Saint-Luc, Brussels, Belgium
| | | | - Anna Menini
- Neuroscience Area, SISSA, International School for Advanced Studies, Trieste, Italy
| | | | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Stockholm, Sweden
| | - Carl M Philpott
- Norwich Medical School, The Norfolk Smell & Taste Clinic, University of East Anglia, Norwich, UK
| | - Denis Pierron
- Medecine Evolutive UMR5288, University of Toulouse, Toulouse, France
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD, USA
| | | | - Javier Albayay
- Department of General Psychology, University of Padova, Padova, Italy
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Zeytinburnu/İstanbul, Turkey
| | | | - María Adelaida Bock
- Departamento de Salud Pública ORL, Hospital General Barrio Obrero, Asunción, Paraguay
| | | | - William Fredborg
- Department of Psychology, Stockholm University, Stockholm, Sweden
| | | | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Johan N Lundström
- Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
| | - Alberto Macchi
- ENT Department, University of Insubria Varese, ASST-Sette Laghi, Varese, Italy
- Italian Academy of Rhinology, Varese, Italy
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T.J. Watson Research Center, Yorktown Heights, NY, USA
| | - Shima T Moein
- School of Biological Sciences, Institute for Research in Fundamental Sciences, Tehran, Iran
| | | | - Debarka Sengupta
- Computational Biology, Indraprastha Institute of Information Technology, New Delhi, India
| | | | - Hüseyin Yanik
- Department of Electrical and Electronics Engineering, Mersin University, Yenişehir/Mersin, Turkey
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | | | - Masha Y Niv
- The Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Steven D Munger
- Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
- Center for Smell and Taste, University of Florida, Gainesville, FL, USA
| | - Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
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8
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Risso D, Drayna D, Morini G. Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits. Nutrients 2020; 12:E3284. [PMID: 33120898 PMCID: PMC7693910 DOI: 10.3390/nu12113284] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/29/2020] [Accepted: 10/23/2020] [Indexed: 01/04/2023] Open
Abstract
Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV. This review is focused on the main causes of alteration, reduction, and loss of taste and their potential repercussion on dietary habits and health, with a special focus on the recently developed hypotheses regarding the mechanisms through which SARS-CoV-2 might alter taste perception.
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Affiliation(s)
- Davide Risso
- Ferrero Group, Soremartec Italia Srl, 12051 Alba, CN, Italy
| | - Dennis Drayna
- National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD 20892, USA;
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, Bra, 12042 Pollenzo, CN, Italy;
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9
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Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE. More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chem Senses 2020; 45:609-622. [PMID: 32564071 PMCID: PMC7337664 DOI: 10.1093/chemse/bjaa041] [Citation(s) in RCA: 300] [Impact Index Per Article: 75.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation and initial results of a multi-lingual, international questionnaire to assess self-reported quantity and quality of perception in three distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, 8 other, ages 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (-79.7 ± 28.7, mean ± SD), taste (-69.0 ± 32.6), and chemesthetic (-37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell, but also affects taste and chemesthesis. The multimodal impact of COVID-19 and lack of perceived nasal obstruction suggest that SARS-CoV-2 infection may disrupt sensory-neural mechanisms.
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Affiliation(s)
- Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Wilhelm-Johnen-Straße, Jülich, Germany
| | - Maria G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
| | - Keiland W Cooper
- Center for the Neurobiology of Learning and Memory, University of California and Qureshey Research Laboratory, Irvine, CA, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, The University of Edinburgh, Old Medical School, Teviot Place, Edinburgh, UK
| | - Michele Dibattista
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, Università degli Studi di Bari A. Moro, P.zza G. Cesare, Bari, Italy
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
| | - Marco Tullio Liuzza
- Department of Medical and Surgical Sciences, "Magna Graecia" University of Catanzaro, Viale Europa (Loc. Germaneto), Catanzaro, Italy
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Veronika Schöpf
- Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Währinger Gürtel, Vienna, Austria
| | - Veronica Pereda-Loth
- Laboratoire d'Anthropologie Moléculaire et Imagerie de Synthese, UMR 5288 CNRS, Universitéde Toulouse, Toulouse, France
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, GKVK Campus, Bengaluru, India
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Avenida de la Universidad, s/n, Cáceres, Spain
| | - Javier Albayay
- Department of General Psychology, University of Padova, Via Venezia, Padova, Italy
| | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, 5500 Campanile Drive, San Diego State University, San Diego, CA, USA
| | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Central Denmark Region, Laegaardvej, Holstebro, Denmark
| | - Ritesh Kumar
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | - Anna Menini
- Neuroscience Area, International School for Advanced Studies, SISSA, Via Bonomea, Trieste, Italy
| | - Moustafa Bensafi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | | | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str., Freising, Germany
| | | | - Lina Öztürk
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Thierry Thomas-Danguin
- CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 17 rue Sully, Dijon, France
| | - Johannes Frasnelli
- Department of Anatomy, Université du Québec à Trois-Rivières, boul. des Forges, Trois-Rivières, QC, Canada
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, the Netherlands
| | - Özlem Saatci
- Department of Otorhinolaryngology, Medical Science University, Emek, Sancaktepe-İstanbul, Turkey
| | - Luis R Saraiva
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Sidra Medicine, Out Patient Clinic, Doha, Qatar
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Liang-Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | | | - Maria Dolors Guàrdia
- IRTA-Food Technology Programme, IRTA, Finca Camps i Armet, Monells, Girona, Spain
| | | | - Marina Ritchie
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Jan Havlícek
- Department of Zoology, Charles University, Viničná, Nové Město, Czechia
| | - Denis Pierron
- Équipe de Médecine Evolutive, UMR5288 CNRS/Université Toulouse III, faculté de chirurgie dentaire, 3 Chemin des Maraîchers, Toulouse, France
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts, Holdsworth Way, Amherst, MA, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | | | | | - Camille Ferdenzi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Evelyn V Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, Tamilnadu, India
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Protokol Yolu, Topkapı, Zeytinburnu, Istanbul, Turkey
| | - Alberto Macchi
- Italian Academy of Rhinology Asst Settelaghi-University of Insubriae, via Guicciardini, Varese, Italy
| | - Alexia Nunez-Parra
- Department of Biology, Universidad de Chile, Las Palmeras, Santiago, Chile
| | - Zara M Patel
- Department of Otolaryngology-Head and Neck Surgery, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Carl M Philpott
- The Norfolk Smell and Taste Clinic, University of East Anglia, Norwich Research Park, Norwich, UK
| | - Barry C Smith
- Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London, UK
| | - Johan N Lundström
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg, Stockholm, Sweden
| | - Carla Mucignat
- Department of Molecular Medicine, University of Padova, via Marzolo, Padova, Italy
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Mirjam van den Brink
- Laboratory of Behavioural Gastronomy, Maastricht University Campus Venlo, Nassaustraat, BV Venlo, the Netherlands
| | - Michael Schmuker
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, N.W., Washington, DC, USA
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD USA
| | - Farhoud Faraji
- Division of Otolaryngology, Head & Neck Surgery, University of California San Diego Health, MC La Jolla, CA, USA
| | - Enrique Santamaría
- Clinical Neuroproteomics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad pública de Navarra (UPNA), Instituto de Investigación Sanitaria de Navarra (IDISNA), Proteored-ISCIII, Pamplona, Spain
| | - William E A Fredborg
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, Bra, Pollenzo, CN, Italy
| | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Maryam Jalessi
- Skull Base Research Center, The Five Senses Institute, Iran University of Medical Sciences, Rasoul Akram Hospital, Sattarkhan Ave., Tehran, Iran
| | - Noam Karni
- Internal Medicine Department, Hadassah Medical Center, Kiryat Hadassah, Jerusalem, Israel
| | - Anna D'Errico
- Department of Molecular and Cellular Neurobiology, Goethe Universität Frankfurt, Goethe Universität Frankfurt, Max von Laue Strasse, Frankfurt am Main, Germany
| | - Rafieh Alizadeh
- ENT and Head and Neck Research Center and Department, Hazrat Rasoul Hospital, The Five Senses Institute, Iran University of Medical Sciences, Iran University of Medical Sciences, Shahid Hemmat Highway, Tehran, Iran
| | - Robert Pellegrino
- Food Science Department, University of Tennessee, Knoxville, TN, USA
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T. J. Watson Research Center, Yorktown Heights, NY, USA
| | - Caroline Huart
- Department of Otorhinolaryngology, Cliniques Universitaires Saint-Luc, Avenue Hippocrate, Brussels, Belgium
| | - Ben Chen
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University, Liwan District, Guangzhou City, China
| | - Graciela M Soler
- Department of Otorhinolaringology, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Calle Paraguay, Piso 3. CABA (Ciudad Autónoma de Buenos Aires), Argentina
| | - Mohammed K Alwashahi
- Surgery Department, ENT Division, Sultan Qaboos University Hospital, Al Khoud, Muscat, Oman
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital Basel, Petersgraben, Basel, Switzerland
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage, Erlangen, Germany
| | - Jasper H B de Groot
- Department of Psychology, Utrecht University, Heidelberglaan 1, CS Utrecht, The Netherlands
| | - Hadar Klein
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masako Okamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Blindern, Oslo, Norway
| | - Julien W Hsieh
- Rhinology-Olfactology Unit, ENT Department, Geneva University Hospitals, Rue Gabrielle-Perret-Gentil, Geneva, Switzerland
| | | | | | - Thomas Hummel
- Department of Otorhinolaryngology, TU Dresden, Helmholtzstr., Dresden, Germany
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, , Rm LG-101D, Gainesville, FL, USA.,Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
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Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D'Errico A, Fornazieri MA, Golebiowski J, Hwang LD, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Domínguez PP, Yanık H, Boesveldt S, de Groot JHB, Dinnella C, Freiherr J, Laktionova T, Mariño S, Monteleone E, Nunez-Parra A, Abdulrahman O, Ritchie M, Thomas-Danguin T, Walsh-Messinger J, Al Abri R, Alizadeh R, Bignon E, Cantone E, Cecchini MP, Chen J, Guàrdia MD, Hoover KC, Karni N, Navarro M, Nolden AA, Mazal PP, Rowan NR, Sarabi-Jamab A, Archer NS, Chen B, Di Valerio EA, Feeney EL, Frasnelli J, Hannum M, Hopkins C, Klein H, Mignot C, Mucignat C, Ning Y, Ozturk EE, Peng M, Saatci O, Sell EA, Yan CH, Alfaro R, Cecchetto C, Coureaud G, Herriman RD, Justice JM, Kaushik PK, Koyama S, Overdevest JB, Pirastu N, Ramirez VA, Roberts SC, Smith BC, Cao H, Wang H, Balungwe P, Baguma M, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V. The best COVID-19 predictor is recent smell loss: a cross-sectional study. medRxiv 2020. [PMID: 32743605 DOI: 10.1101/2020.07.22.20157263] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
BACKGROUND COVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss of smell (anosmia or hyposmia). We investigated whether olfactory loss is a reliable predictor of COVID-19. METHODS This preregistered, cross-sectional study used a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n=4148) or negative (C19-; n=546) COVID-19 laboratory test outcome. Logistic regression models identified singular and cumulative predictors of COVID-19 status and post-COVID-19 olfactory recovery. RESULTS Both C19+ and C19- groups exhibited smell loss, but it was significantly larger in C19+ participants (mean±SD, C19+: -82.5±27.2 points; C19-: -59.8±37.7). Smell loss during illness was the best predictor of COVID-19 in both single and cumulative feature models (ROC AUC=0.72), with additional features providing no significant model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms, such as fever or cough. Olfactory recovery within 40 days was reported for ~50% of participants and was best predicted by time since illness onset. CONCLUSIONS As smell loss is the best predictor of COVID-19, we developed the ODoR-19 tool, a 0-10 scale to screen for recent olfactory loss. Numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (10<OR<4), especially when viral lab tests are impractical or unavailable.
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Piochi M, Cabrino G, Morini G, Torri L. Individual differences in the perception of orthonasal irritation induced by food. Appetite 2019; 144:104460. [PMID: 31536745 DOI: 10.1016/j.appet.2019.104460] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 09/15/2019] [Accepted: 09/15/2019] [Indexed: 01/16/2023]
Abstract
Oral responsiveness to the burning/spicy sensation affects food behaviors and diet; therefore, it is reasonable to hypothesize that the variation in nasal responsiveness to irritant foods may play a role in modulating food behaviors. This study explored the variation among individuals in orthonasal irritation induced by smelling food ingredients containing irritant compounds: mustard oil (2.0, 10.0, and 100.0% v/v mustard oil in corn oil; irritant compound: allyl isothiocyanate); vinegar (3.5, 42.3, and 98.6% v/v vinegar in water; irritant compound: acetic acid); and wasabi (0.1, 0.2, and 0.4% w/w wasabi powder in water; irritant compound: allyl isothiocyanate). Sixty-eight subjects (40% males; 19-87 years) smelled the nine samples and rated their perceived intensity of odor, irritation and liking. Wide individual variation in the perception of irritation and odor intensity was found, especially at the highest concentrations. Young individuals were the most sensitive to all stimuli. No significant differences were found between males and females. Fifty-seven percent of subjects were "HYPO" and 43 percent "HYPER" responsive to irritation, respectively. Perceived irritation was positively correlated with odor intensity and tended to be negatively correlated with liking, especially in familiar stimuli. The results suggest that the variation in nasal responsiveness to irritant foods may contribute to influencing food acceptance and therefore, to modulating food behaviors.
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Affiliation(s)
- M Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
| | - G Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
| | - G Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
| | - L Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Pollenzo, Bra, Cuneo, Italy.
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Torri L, Bondioli P, Folegatti L, Rovellini P, Piochi M, Morini G. Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements. Food Chem 2019; 286:584-591. [PMID: 30827650 DOI: 10.1016/j.foodchem.2019.02.063] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 01/21/2019] [Accepted: 02/14/2019] [Indexed: 01/05/2023]
Abstract
This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory acceptability and food pairing. Blends with high content of ω - 3 and ω - 6 fatty acids, biophenols, tocopherols, sterols and satisfying oxidation stability were obtained, representing products with improved nutritional properties. All blends resulted acceptable by consumers. Two groups of consumers with opposite preferences for samples with low (25-35%) and high (40-45%) levels of PO were identified. Blends containing 40-45% of PO were mainly paired to strong-flavour and cooked foods, while blends with less PO were preferably matched with raw meat and vegetables. Consequently, PO and EVOO blends showed promising potential as innovative vegetable oils with improved nutritional properties and versatile gastronomic use.
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Affiliation(s)
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele, 9, 12042 Pollenzo -Bra, Italy.
| | - Paolo Bondioli
- INNOVHUB-SSI-SSOG, Via Giuseppe Colombo, 79, 20133 Milano, Italy.
| | | | | | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele, 9, 12042 Pollenzo -Bra, Italy.
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele, 9, 12042 Pollenzo -Bra, Italy.
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Risso D, Sainz E, Morini G, Tofanelli S, Drayna D. Taste Perception of Antidesma bunius Fruit and Its Relationships to Bitter Taste Receptor Gene Haplotypes. Chem Senses 2018; 43:463-468. [PMID: 29878085 DOI: 10.1093/chemse/bjy037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
It was shown more than 40 years ago that the ability to perceive the bitterness of the fruit of the Antidesma bunius tree is inversely correlated with the ability to perceive the well-studied bitter tastant phenylthiocarbamide (PTC). To determine if variants of the TAS2R38 gene, which encodes the PTC taste receptor, or variants in any of the other TAS2R bitter or TAS1R sweet receptor genes account for Antidesma taste perception, we recruited an independent subject sample and examined associations between these taste receptor gene haplotypes and Antidesma perception. Consistent with previous findings, almost none of our subjects who reported Antidesma juice as bitter was a PTC "responder" by previous definitions (i.e. a PTC taster). In our study, of the 132 individuals who perceived PTC as bitter, 15 perceived Antidesma as bitter, although these 15 subjects had very weak bitterness perception scores. Examination of TAS2R38 gene haplotypes showed that, of the subjects who perceive Antidesma as bitter, all carried at least one copy of the TAS2R38 AVI (PTC non-taster) haplotype. However, 86 subjects carried at least one AVI haplotype and failed to perceive Antidesma as bitter. No other TAS2R or TAS1R gene variants showed an association with Antidesma bitter, sweet, or sour perception. Our results show that TAS2R38 haplotypes are associated with differential perception of Antidesma berry juice bitterness, and that all those who perceive this bitterness carry at least one AVI haplotype. This indicates that the AVI haplotype is necessary for this perception, but that additional variable factors are involved.
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Affiliation(s)
- Davide Risso
- National Institute on Deafness and Other Communication Disorders, National Institutes of Health, Bethesda, MD, USA
| | - Eduardo Sainz
- National Institute on Deafness and Other Communication Disorders, National Institutes of Health, Bethesda, MD, USA
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele, Bra, Pollenzo, CN, Italy
| | - Sergio Tofanelli
- Department of Biology, University of Pisa, Via Ghini, Pisa, Italy
| | - Dennis Drayna
- National Institute on Deafness and Other Communication Disorders, National Institutes of Health, Bethesda, MD, USA
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Risso DS, Giuliani C, Antinucci M, Morini G, Garagnani P, Tofanelli S, Luiselli D. A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and culture. Appetite 2017; 114:240-247. [DOI: 10.1016/j.appet.2017.03.046] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 03/23/2017] [Accepted: 03/30/2017] [Indexed: 12/14/2022]
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Torri L, Frati A, Ninfali P, Mantegna S, Cravotto G, Morini G. Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extract. J Sci Food Agric 2017; 97:2346-2352. [PMID: 27649486 DOI: 10.1002/jsfa.8045] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Accepted: 09/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The demand for zero and reduced-sugar food products containing cocoa is expanding continuously. The present study was designed to evaluate the feasibility of producing high-quality chocolate sweetened with a crude extract of Stevia rebaudiana (Bertoni) prepared by a green microwave-assisted water-steam extraction procedure. Seven approximately isosweet chocolate formulations were developed, mixing cocoa paste, sucrose, commercial stevioside, crude green extract and maltitol in different proportions. All samples were analyzed for the determination of polyphenol and flavonoid content, antioxidant activity, and sensory acceptability. RESULTS The use of a crude stevia extract allowed low-sugar, high-quality chocolates to be obtained that were also acceptable by consumers and had a significant increased antioxidant activity. Moreover, consumers' segmentation revealed a cluster of consumers showing the same overall liking for the sample with 50% sucrose replaced by the stevia crude extract as that obtained with the commercial stevioside and the control sample (without sucrose replacement). CONCLUSION The results provide information that can contribute to promoting the development of sweet food products, with advantages in terms of an improved nutritional value (reduced sugar content and increased antioxidant activity) and a reduced impact of the production process on the environment. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060, Pollenzo-Bra, (CN), Italy
| | - Alessandra Frati
- Department of Biomolecular Sciences, University of Urbino, Via A. Saffi 2, 61029, Urbino, (PU), Italy
| | - Paolino Ninfali
- Department of Biomolecular Sciences, University of Urbino, Via A. Saffi 2, 61029, Urbino, (PU), Italy
| | - Stefano Mantegna
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125, Turin, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125, Turin, Italy
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060, Pollenzo-Bra, (CN), Italy
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Credendino R, Minenkov Y, Liguori D, Piemontesi F, Melchior A, Morini G, Tolazzi M, Cavallo L. Accurate experimental and theoretical enthalpies of association of TiCl4 with typical Lewis bases used in heterogeneous Ziegler–Natta catalysis. Phys Chem Chem Phys 2017; 19:26996-27006. [DOI: 10.1039/c7cp04047d] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The enthalpy of association of Lewis bases with TiCl4 is analyzed using experimental and computational techniques.
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Affiliation(s)
- R. Credendino
- King Abdullah University of Science and Technology (KAUST)
- Physical Sciences and Engineering Division (PSE)
- KAUST Catalysis Center (KCC)
- Thuwal
- Saudi Arabia
| | - Y. Minenkov
- King Abdullah University of Science and Technology (KAUST)
- Physical Sciences and Engineering Division (PSE)
- KAUST Catalysis Center (KCC)
- Thuwal
- Saudi Arabia
| | - D. Liguori
- Basell Italia Srl
- G. Natta Research Center
- 44100 Ferrara
- Italy
| | - F. Piemontesi
- Basell Italia Srl
- G. Natta Research Center
- 44100 Ferrara
- Italy
| | - A. Melchior
- Dipartimento Politecnico di Ingegneria e Architettura dell’Università di Udine
- Laboratori di Scienze e Tecnologie Chimiche
- 33100 Udine
- Italy
| | - G. Morini
- Basell Italia Srl
- G. Natta Research Center
- 44100 Ferrara
- Italy
| | - M. Tolazzi
- Dipartimento Politecnico di Ingegneria e Architettura dell’Università di Udine
- Laboratori di Scienze e Tecnologie Chimiche
- 33100 Udine
- Italy
| | - L. Cavallo
- King Abdullah University of Science and Technology (KAUST)
- Physical Sciences and Engineering Division (PSE)
- KAUST Catalysis Center (KCC)
- Thuwal
- Saudi Arabia
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Torri L, Jeon SY, Piochi M, Morini G, Kim KO. Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy. Food Res Int 2016; 91:148-160. [PMID: 28290319 DOI: 10.1016/j.foodres.2016.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 12/07/2016] [Accepted: 12/09/2016] [Indexed: 12/13/2022]
Abstract
Understanding cross-cultural differences in food perception is a key issue of food research in order to understand consumer behaviour in different countries. The objective of this study was to explore potential cultural differences of balsamic vinegar perception between Korean and Italian consumers using the sorted napping method. Nine balsamic vinegars different in terms of ingredients, aging time, and origin were evaluated by Korean (n=50) and Italian (n=49) consumers using sorted napping. Familiarity and food matching were also examined. Descriptive analysis was performed to verify the attitude of the consumers in product description. The results obtained from two groups of consumers in Korea and Italy revealed a higher description attitude of the Italians (higher number of total elicited attributes, of attributes in common with the trained panel, of attributes shared with the vocabulary reported in literature, of significant specific positive product-attribute associations). Italian subjects generated various descriptors associated with the European gastronomic culture (aromatic herbs, fortified wine, dried figs, Indian fig, Parmigiano-Reggiano cheese), whereas Korean consumers used more terms related to the Asian food culture (red ginseng, Chinese medicine, Japanese apricot, teriyaki sauce, persimmon vinegar, balloon flower roots). Moreover, cultural differences of food matching were also observed: the Italians would pair the balsamic vinegars mainly with vegetables, fruits and cheese, while Koreans would combine the balsamic vinegars preferably with bread, vegetables and meat. In conclusion, familiarity resulted the main factors for cross-cultural differentiation.
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Affiliation(s)
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra (CN), Italy
| | - Seon-Young Jeon
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra (CN), Italy
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra (CN), Italy
| | - Kwang-Ok Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea.
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Risso DS, Mezzavilla M, Pagani L, Robino A, Morini G, Tofanelli S, Carrai M, Campa D, Barale R, Caradonna F, Gasparini P, Luiselli D, Wooding S, Drayna D. Corrigendum: Global diversity in the TAS2R38 bitter taste receptor: revisiting a classic evolutionary PROPosal. Sci Rep 2016; 6:28406. [PMID: 27346370 PMCID: PMC4921822 DOI: 10.1038/srep28406] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Negri R, Smarrazzo A, Galatola M, Maio A, Iaccarino Idelson P, Sticco M, Biongiovanni C, Franzese A, Greco L, Risso D, Morini G. Age Variation In Bitter Taste Perception In Relation To The Tas2r38 Taste Receptor Phenotype. ACTA ACUST UNITED AC 2015. [DOI: 10.14302/issn.2379-7835.ijn-14-591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Risso D, Tofanelli S, Morini G, Luiselli D, Drayna D. Genetic variation in taste receptor pseudogenes provides evidence for a dynamic role in human evolution. BMC Evol Biol 2014; 14:198. [PMID: 25216916 PMCID: PMC4172856 DOI: 10.1186/s12862-014-0198-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 09/01/2014] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND Human bitter taste receptors are encoded by a gene family consisting of 25 functional TAS2R loci. In addition, humans carry 11 TAS2R pseudogenes, some of which display evidence for substantial diversification among species, showing lineage-specific loss of function. Since bitter taste is thought to help prevent the intake of toxic substances, diversity at TAS2R genes could reflect the action of natural selection on the ability to recognize some bitter compounds rather than others. Whether species-specific variation in TAS2R pseudogenes is solely the result of genetic drift or whether it may have been influenced by selection due to different feeding behaviors has been an open question. RESULTS In this study, we analyzed patterns of variation at human TAS2R pseudogenes in both African and non-African populations, and compared them to those observable in nonhuman primates and archaic human species. Our results showed a similar worldwide distribution of allelic variation for most of the pseudogenes, with the exception of the TAS2R6P and TAS2R18P loci, both of which presented an unexpected higher frequency of derived alleles outside Africa. At the TAS2R6P locus, two SNPs were found in strong linkage disequilibrium (r2 > 0.9) with variants in the functional TAS2R5 gene, which showed signatures of selection. The human TAS2R18P carried a species-specific stop-codon upstream of four polymorphic insertions in the reading frame. SNPs at this locus showed significant positive values in a number of neutrality statistics, and age estimates indicated that they arose after the homo-chimp divergence. CONCLUSIONS The similar distribution of variation of many human bitter receptor pseudogenes among human populations suggests that they arose from the ancestral forms by a unidirectional loss of function. However we explain the higher frequency of TAS2R6P derived alleles outside Africa as the effect of the balancing selection acting on the closely linked TAS2R5 gene. In contrast, TAS2R18P displayed a more complex history, suggesting an acquired function followed by a recent pseudogenization that predated the divergence of human modern and archaic species, which we hypothesize was associated with adaptions to dietary changes.
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Bresciani C, Morini G, Bettini R, Bigliardi E, Di Ianni F, Cabassi C, Sabbioni A, Parmigiani E. Reproductive efficiency of a new modified boar semen extender for liquid storage. Livest Sci 2013. [DOI: 10.1016/j.livsci.2013.07.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Morini G, Temussi PA. Proceedings of the PROCIDA workshop on taste. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gabriella Morini
- University of Gastronomic Sciences; piazza Vittorio Emanuele, 9; I-12060; Pollenzo-Bra; Italy
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Bassoli A, Borgonovo G, Morini G. Lost and found in sweeteners: forgotten molecules and unsolved problems in the chemistry of sweet compounds. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2064] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Angela Bassoli
- Department of Agrifood Molecular Sciences, DISMA; University of Milan; Italy
| | - Gigliola Borgonovo
- Department of Agrifood Molecular Sciences, DISMA; University of Milan; Italy
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Affiliation(s)
| | - Angela Bassoli
- Department of Agrifood Molecular Sciences; University of Milan; Italy
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Abstract
AbstractThe adhesive properties of PET have been enhanced by treatments with alkaline solutions and CF4/02 plasmas. Alkaline solution induce hydrolysis of the polyester and etching, with consequent strong roughening of the surface. Adhesion siemed more related to etching than to surface chemistry modifications, suggesting a prominent role of mechanical interlocking.CF4/02 plasmas did not induce significant etching, but the surface chemistry was strongly altered. Ester bridges were effectively removed by the plasma, high oxygen mixtures destroyed aromatic rings and introduced oxygen by the
hydroperoxide mechanism. Adhesion was worsened by the introduction of fluorocarbon radicals by Low oxygen discharges. The most effective enhancement was obtained with the 30 % discharge, where the aromatic rings are still quite intact, while ester bridges are removed with formation of phenolic end groups.
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Vecchi I, Sabbioni A, Bigliardi E, Morini G, Ferrari L, Di Ciommo F, Superchi P, Parmigiani E. Relationship between body fat and body condition score and their effects on estrous cycles of the Standardbred maiden mare. Vet Res Commun 2010; 34 Suppl 1:S41-5. [DOI: 10.1007/s11259-010-9407-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Dallavalle S, Cincinelli R, Nannei R, Merlini L, Morini G, Penco S, Pisano C, Vesci L, Barbarino M, Zuco V. Design, synthesis, and evaluation of biphenyl-4-yl-acrylohydroxamic acid derivatives as histone deacetylase (HDAC) inhibitors. Eur J Med Chem 2009; 44:1900-12. [DOI: 10.1016/j.ejmech.2008.11.005] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2008] [Revised: 09/30/2008] [Accepted: 11/06/2008] [Indexed: 11/28/2022]
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Bassoli A, Borgonovo G, Caimi S, Scaglioni L, Morini G, Moriello AS, Di Marzo V, De Petrocellis L. Taste-guided identification of high potency TRPA1 agonists from Perilla frutescens. Bioorg Med Chem 2008; 17:1636-9. [PMID: 19162486 DOI: 10.1016/j.bmc.2008.12.057] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2008] [Revised: 12/22/2008] [Accepted: 12/24/2008] [Indexed: 11/15/2022]
Abstract
Perilla frutescens is a food plant widely used in Asian cuisine. This plant was investigated for its interesting taste and somatosensory properties. Perillaldehyde and perillaketone are among the components of the aromatic extracts from P. Frutescens. These compounds were shown here to activate the cloned TRPA1 channel when expressed in an heterologous cell system and are therefore suggested to be responsible for the chemesthetic properties of this plant.
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Affiliation(s)
- Angela Bassoli
- DISMA, Dipartimento di Scienze Molecolari Agroalimentari, Università di Milano, Milano, Italy.
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Bassoli A, Laureati M, Borgonovo G, Morini G, Servant G, Pagliarini E. Isovanillic Sweeteners: Sensory Evaluation and In Vitro Assays with Human Sweet Taste Receptor. CHEMOSENS PERCEPT 2008. [DOI: 10.1007/s12078-008-9027-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Pisano C, De Cesare M, Beretta GL, Zuco V, Pratesi G, Penco S, Vesci L, Foderà R, Ferrara FF, Guglielmi MB, Carminati P, Dallavalle S, Morini G, Merlini L, Orlandi A, Zunino F. Preclinical profile of antitumor activity of a novel hydrophilic camptothecin, ST1968. Mol Cancer Ther 2008; 7:2051-9. [DOI: 10.1158/1535-7163.mct-08-0266] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Borgonovo G, Caimi S, Morini G, Scaglioni L, Bassoli A. Taste‐Active Compounds in a Traditional Italian Food: ‘Lampascioni’. Chem Biodivers 2008; 5:1184-94. [DOI: 10.1002/cbdv.200890095] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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32
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Dallavalle S, Rocchetta DG, Musso L, Merlini L, Morini G, Penco S, Tinelli S, Beretta GL, Zunino F. Synthesis and cytotoxic activity of new 9-substituted camptothecins. Bioorg Med Chem Lett 2008; 18:2781-7. [DOI: 10.1016/j.bmcl.2008.04.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2008] [Revised: 04/04/2008] [Accepted: 04/06/2008] [Indexed: 10/22/2022]
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33
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Broccardo M, Guerrini R, Morini G, Polidori C, Agostini S, Petrella C, Improta G. The gastric effects of UFP-112, a new nociceptin/orphanin receptor agonist, in physiological and pathological conditions. Peptides 2007; 28:1974-81. [PMID: 17765363 DOI: 10.1016/j.peptides.2007.07.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/09/2007] [Revised: 07/23/2007] [Accepted: 07/23/2007] [Indexed: 11/26/2022]
Abstract
Nociceptin/orphanin FQ (N/OFQ), the endogenous NOP receptor ligand, centrally modulates gastric motor and secretory functions and prevents ethanol-induced gastric lesions in rats. A recently synthesized N/OFQ analog, [(pF)Phe(4)Aib(7)Arg(14)Lys(15)]N/OFQ-NH(2) (UFP-112), acts as a highly potent and selective peptide agonist for NOP receptors and produces longer-lasting in vitro and in vivo effects in mice than the natural ligand N/OFQ. In this study, we evaluated the effects of centrally (intracerebroventricularly/icv) and peripherally (intraperitoneally/ip) injected UFP-112 on gastric emptying and gastric acid secretion, and on the development of gastric mucosal lesions induced by 50% ethanol in the rat. When injected icv, it dose-dependently delayed gastric emptying of a phenol red meal (by up to 70%), decreased gastric secretion in water-loaded rats after 90 pylorus ligature, and reduced ethanol-induced gastric lesions (by up to 87%). In all three assays, UFP-112 was more effective than N/OFQ. The highly selective NOP receptor antagonist, UFP-101, decreased the efficacy of UFP-112, thus confirming that central NOP receptors mediate inhibitory control on these functional and pathological conditions in rats. Ip injected N/OFQ and UFP-112 induced non-dose-related gastric hypersecretory and antiulcer effects, which UFP-101 partially abolished. Ip N/OFQ appeared equiactive but about 30-100 times less potent than ip UFP-112 in stimulating gastric acid secretion and preventing lesion formation. When ip injected, both UFP-112 and N/OFQ left gastric emptying in rats unchanged, suggesting that peripheral NOP receptors have a role in mediating gastric hypersecretory and antiulcer effects but are not involved in regulating gastric motility. In addition, the inhibitory effects induced by this novel NOP receptor agonist lasted longer than those induced by N/OFQ. In conclusion, UFP-112 is a promising new pharmacological tool for studying the functional roles of the central and peripheral N/OFQ receptor system.
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Affiliation(s)
- M Broccardo
- Department of Human Physiology and Pharmacology, University of Rome La Sapienza, Italy
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Affiliation(s)
- P Chazot
- Center for Integrative Neurosciences (CINS), School of Biological and Biomedical Sciences, Durham University, Durham, DH15NQ, UK
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35
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Mingozzi I, Cecchin G, Morini G. Tacticity Distribution of Polypropene by Preparative and Analytical Temperature-Rising Elution Fractionation (TREF). International Journal of Polymer Analysis and Characterization 2006. [DOI: 10.1080/10236669708032771] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Dallavalle S, Giannini G, Alloatti D, Casati A, Marastoni E, Musso L, Merlini L, Morini G, Penco S, Pisano C, Tinelli S, De Cesare M, Beretta GL, Zunino F. Synthesis and Cytotoxic Activity of Polyamine Analogues of Camptothecin. J Med Chem 2006; 49:5177-86. [PMID: 16913706 DOI: 10.1021/jm060285b] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
A number of derivatives of camptothecin with a polyamine chain linked to position 7 of camptothecin via an amino, imino, or oxyiminomethyl group were synthesized and tested for their biological activity. All compounds showed marked growth inhibitory activity against the H460 human lung carcinoma cell line. In particular, the iminomethyl derivatives where the amino groups of the chain were protected with Boc groups exhibited a high potency, with IC50 values of approximately 10(-8) M. The pattern of DNA cleavage in vitro and the persistence of the cleavable ternary complex drug-DNA-topoisomerase I observed with polyamine conjugates containing free amino groups support a contribution of specific drug interaction with DNA as a determinant of activity. Modeling of compound 7c in the complex with topoisomerase 1 and DNA is consistent with this hypothesis. The lack of a specific correlation between stabilization of the cleavable complex and growth inhibition likely reflects multiple factors including the cellular pharmacokinetic behavior related to the variable lipophilicity of the conjugate, and the nature and linkage of the polyamine moiety.
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Affiliation(s)
- Sabrina Dallavalle
- Dipartimento di Scienze Molecolari Agroalimentari, Università di Milano, Via Celoria 2, 20133 Milano, Italy
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37
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Bassoli A, Borgonovo G, Busnelli G, Morini G. Synthesis of a New Family ofN-Aryl Lactams Active on Chemesthesis and Taste. European J Org Chem 2006. [DOI: 10.1002/ejoc.200500677] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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38
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Abstract
The sweet taste receptor, a heterodimeric G protein coupled receptor (GPCR) protein, formed by the T1R2 and T1R3 subunits, recognizes several sweet compounds including carbohydrates, amino acids, peptides, proteins, and synthetic sweeteners. Its similarity with the metabotropic glutamate mGluR1 receptor allowed us to build homology models. All possible dimers formed by combinations of the human T1R2 and T1R3 subunits, modeled on the A (closed) or B (open) chains of the extracellular ligand binding domain of the mGluR1 template, yield four ligand binding sites for low-molecular-weight sweeteners. These sites were probed by docking a set of molecules representative of all classes of sweet compounds and calculating the free energy of ligand binding. These sites are not easily accessible to sweet proteins, but docking experiments in silico showed that sweet proteins can bind to a secondary site without entering the deep cleft. Our models account for many experimental observations on the tastes of sweeteners, including sweetness synergy, and can help to design new sweeteners.
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Affiliation(s)
- Gabriella Morini
- DISMA, Università di Milano, Via Celoria 2, I-20133 Milano, Italy
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39
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Uberti L, Silvotti L, Schunack W, Morini G. Effect of H3 receptor ligands on ethanol-induced damage in rat gastric mucosal cells. Inflamm Res 2005; 54 Suppl 1:S64-5. [PMID: 15928838 DOI: 10.1007/s00011-004-0429-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- L Uberti
- Department of Human Anatomy, Pharmacology and Forensic Medicine, University of Parma, Via Volturno 39, 43100 Parma, Italy
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40
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Bassoli A, Borgonovo G, Busnelli G, Morini G, Merlini L. Monatin, Its Stereoisomers and Derivatives: Modeling the Sweet Taste Chemoreception Mechanism. European J Org Chem 2005. [DOI: 10.1002/ejoc.200400916] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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41
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Bassoli A, Borgonovo G, Busnelli G, Morini G, Drew MGB. Monatin and Its Stereoisomers: Chemoenzymatic Synthesis and Taste Properties. European J Org Chem 2005. [DOI: 10.1002/ejoc.200400589] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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42
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Poletti M, Morini G, Farina M, Vezzosi G. [Experience in prevention of risks caused by manual movement of patients in a health institution]. G Ital Med Lav Ergon 2005; 27:205-7. [PMID: 16124532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
In its hospitals, the local Reggio Emilia Division of the National Health Service has introduced beds and stretchers with up-and-down movement systems, electrical lifters for patients, and highly mobile trained more than one thousand workers in the correct execution of maneuvers for moving patients manually platforms and litters for transferring patients from stretcher to bed. The Division has also. The risk evaluation models available in the literature have proved to be inadequate for instituting a program of improving service or for adequately supporting the doctor in charge. To overcome these limitations, a standard of risk evaluation called SpoSo ("Spostamenti Sollevamenti"--"Moving and Lifting") has been experimentally adopted.
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Affiliation(s)
- M Poletti
- Servizio di Prevenzione e Protezione dell'Azienda USL di Reggio Emilia, Italy.
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43
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Affiliation(s)
- Gabriella Morini
- DISMA, Università di Milano, Via Celoria, 2-I 20133 Milano, Italy
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Dallavalle S, Merlini L, Morini G, Musso L, Penco S, Beretta GL, Tinelli S, Zunino F. Synthesis and cytotoxic activity of substituted 7-aryliminomethyl derivatives of camptothecin. Eur J Med Chem 2004; 39:507-13. [PMID: 15183909 DOI: 10.1016/j.ejmech.2004.02.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2003] [Revised: 02/25/2004] [Accepted: 02/25/2004] [Indexed: 11/30/2022]
Abstract
A series of imines derived from camptothecin-7-aldehyde (CPT-CHO) and aromatic amines were synthesised and tested for their cytotoxicity against tumour cell line H460, that expresses a high level of topoisomerase I. In general ortho-substituted compounds showed higher cytotoxic potency than the corresponding para-substituted imines. This effect was dependent on the nature of the substituent. Structure-activity relationships were studied by calculation of docking energy with a model of the ternary complex camptothecin-DNA-topoisomerase I. The ability of selected compounds to stimulate the topoisomerase I-mediated DNA cleavage and the persistence of the cleavable complex were consistent with the cytotoxic activity.
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Affiliation(s)
- Sabrina Dallavalle
- Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Chimica, Università di Milano, Via Celoria 2, 20133 Milan, Italy.
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Bassoli A, Drew MGB, Merlini L, Morini G. General pseudoreceptor model for sweet compounds: a semiquantitative prediction of binding affinity for sweet-tasting molecules. J Med Chem 2002; 45:4402-9. [PMID: 12238920 DOI: 10.1021/jm020833v] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The chemical structures of sweet compounds are very different, ranging from sugars to amino acids and peptides or other compounds such as saccharin. The biological mechanism underlying the generation of sweet taste is still unknown, although in the past few years much research has provided evidence for the existence of a true chemoreception process, mediated by receptor proteins on the taste buds. In particular, the initial step of the process involves the reversible binding of the sweet compounds to their receptor(s). In this work, we have investigated this binding via a pseudoreceptor model, which has been developed using a training set of 24 compounds belonging to different families including sugars, peptides, and other intensive sweeteners. This model provided a correlation coefficient (r(2)) of 0.985 between the calculated and the experimental free energies of binding, which are related to the molar relative sweetness, for the training set and is able to predict semiquantitatively free energies of ligand binding for an independent set of five test ligand molecules within 0.3-2.1 kcal mol(-1) of the experimental values.
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Affiliation(s)
- Angela Bassoli
- Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Chimica, Università di Milano, Via Celoria, 2-I 20133 Milano, Italy
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46
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Morini G, Timmerman H, Schunack W, Grandi D. Agonists for the histamine H3-receptor differ in their gastroprotective activity in the rat. Inflamm Res 2002; 51 Suppl 1:S75-6. [PMID: 12013419 DOI: 10.1007/pl00022456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Affiliation(s)
- G Morini
- Institute of Pharmacology, University of Parma, Italy.
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47
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Coruzzi G, Morini G, Adami M, Grandi D. Role of histamine H3 receptors in the regulation of gastric functions. J Physiol Pharmacol 2001; 52:539-53. [PMID: 11787757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Abstract
The role of central and peripheral histamine H3 receptors in the regulation of gastric acid secretion and gastric mucosal integrity is reviewed. The activation of H3 receptors by peripheral administration of the selective agonist (R)alpha-methylhistamine reduced acid secretion in cats, dogs, rats and rabbits, while increasing it in mice. The antisecretory effects were observed against indirect stimuli that act on vagal pathways or on enterochromaffin-like (ECL) cells, such as 2-deoxy-D-glucose, food or pentagastrin, but not against histamine or dimaprit. Inhibitory effects on acid production were observed in rats after central administration of histamine or of H3 receptor agonists. In the conscious rat intragastric administration of (R)alpha-methylhistamine caused gastroprotective effects against the damage induced by absolute ethanol, HCl, aspirin and stress. The mechanism involved seems to be related to the increased mucus production, via nitric oxide-independent mechanisms. Gastroprotective effects against ethanol were also observed after central administration of histamine or its metabolite N(alpha)-methylhistamine, suggesting that brain receptors participate the histamine-mediated effects on gastric functions.
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Affiliation(s)
- G Coruzzi
- Institute of Pharmacology, Medical Faculty, University of Parma, Italy.
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48
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Lolli ML, Cena C, Medana C, Lazzarato L, Morini G, Coruzzi G, Manarini S, Fruttero R, Gasco A. A new class of ibuprofen derivatives with reduced gastrotoxicity. J Med Chem 2001; 44:3463-8. [PMID: 11585451 DOI: 10.1021/jm0108799] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
A new series of nonsteroidal antiinflammatory drugs (NSAIDs) obtained by linking ibuprofen to selected furoxan moieties and to related furazans were synthesized and tested for their antiinflammatory, antiaggregatory, and ulcerogenic properties. All the derivatives are endowed with antiinflammatory activity comparable to that of ibuprofen, but, unlike this drug, they display reduced acute gastrotoxicity. The masking of the ibuprofen-free carboxylic group seems to be principally at the basis of this reduced topical irritant action. The two furoxan derivatives 8 and 9 also trigger potent antiaggregatory effects, principally as a consequence of their NO-donor ability.
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Affiliation(s)
- M L Lolli
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, via Pietro Giuria 9, 10125 Torino, Italy
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49
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50
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Morini G, Grandi D, Sasse A, Stark H, Schunack W. Gastroprotective activity of the novel histamine H3-receptor agonist FUB 407. Inflamm Res 2001; 50 Suppl 2:S116-7. [PMID: 11411581 DOI: 10.1007/pl00022385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Affiliation(s)
- G Morini
- Institute of Pharmacology, University of Parma, Italy.
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