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Budzinska A, Teysseire F, Flad E, Dupont P, Wölnerhanssen B, Meyer-Gerspach AC, Van Oudenhove L, Weltens N. Neural responses to oral administration of erythritol vs. sucrose and sucralose explain differences in subjective liking ratings. Appetite 2024; 200:107422. [PMID: 38788930 DOI: 10.1016/j.appet.2024.107422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024]
Abstract
INTRODUCTION High sugar intake is associated with many chronic diseases. However, non-caloric sweeteners (NCSs) might fail to successfully replace sucrose due to the mismatch between their rewarding sweet taste and lack of caloric content. The natural NCS erythritol has been proposed as a sugar substitute due to its satiating properties despite being non-caloric. We aimed to compare brain responses to erythritol vs. sucrose and the artificial NCS sucralose in a priori taste, homeostatic, and reward brain regions of interest (ROIs). METHODS We performed a within-subject, single-blind, counterbalanced fMRI study in 30 healthy men (mean ± SEM age:24.3 ± 0.8 years, BMI:22.3 ± 0.3 kg/m2). Before scanning, we individually matched the concentrations of both NCSs to the perceived sweetness intensity of a 10% sucrose solution. During scanning, participants received 1 mL sips of the individually titrated equisweet solutions of sucrose, erythritol, and sucralose, as well as water. After each sip, they rated subjective sweetness liking. RESULTS Liking ratings were significantly higher for sucrose and sucralose vs. erythritol (both pHolm = 0.0037); water ratings were neutral. General Linear Model (GLM) analyses of brain blood oxygen level-depended (BOLD) responses at qFDR<0.05 showed no differences between any of the sweeteners in a priori ROIs, but distinct differences were found between the individual sweeteners and water. These results were confirmed by Bayesian GLM and machine learning-based models. However, several brain response patterns mediating the differences in liking ratings between the sweeteners were found in whole-brain multivariate mediation analyses. Both subjective and neural responses showed large inter-subject variability. CONCLUSION We found lower liking ratings in response to oral administration of erythritol vs. sucrose and sucralose, but no differences in neural responses between any of the sweeteners in a priori ROIs. However, differences in liking ratings between erythritol vs. sucrose or sucralose are mediated by multiple whole-brain response patterns.
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Affiliation(s)
- Aleksandra Budzinska
- Laboratory for Brain-Gut Axis Studies (LaBGAS), Translational Research in Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism (CHROMETA), KU Leuven, Leuven, Belgium; Leuven Brain Institute, KU Leuven, Leuven, Belgium.
| | - Fabienne Teysseire
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland; University of Basel, Faculty of Medicine, Basel, Switzerland
| | - Emilie Flad
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland; University of Basel, Faculty of Medicine, Basel, Switzerland
| | - Patrick Dupont
- Leuven Brain Institute, KU Leuven, Leuven, Belgium; Laboratory for Cognitive Neurology, Department of Neurosciences, KU Leuven, Leuven, Belgium
| | - Bettina Wölnerhanssen
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland; University of Basel, Faculty of Medicine, Basel, Switzerland
| | - Anne Christin Meyer-Gerspach
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland; University of Basel, Faculty of Medicine, Basel, Switzerland
| | - Lukas Van Oudenhove
- Laboratory for Brain-Gut Axis Studies (LaBGAS), Translational Research in Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism (CHROMETA), KU Leuven, Leuven, Belgium; Leuven Brain Institute, KU Leuven, Leuven, Belgium; Cognitive and Affective Neuroscience Lab (CANlab), Department of Psychological and Brain Sciences, Dartmouth College, USA
| | - Nathalie Weltens
- Laboratory for Brain-Gut Axis Studies (LaBGAS), Translational Research in Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism (CHROMETA), KU Leuven, Leuven, Belgium; Leuven Brain Institute, KU Leuven, Leuven, Belgium
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Barajas-Ramírez JA, Pardo-Nuñez J, Aguilar-Raymundo VG, Gutiérrez-Salomón AL. Influence of taste sensitivity on preference and sensory perception of mezcal. Food Res Int 2024; 181:114125. [PMID: 38448103 DOI: 10.1016/j.foodres.2024.114125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 10/30/2023] [Accepted: 02/09/2024] [Indexed: 03/08/2024]
Abstract
The perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors and it would appear that they can predict food liking and consumption. The most studied source of variation is related to bitter taste perception associated with 6-n-propylthiouracil (PROP) responsiveness. In this context, humans can be classified as non-tasters (NT), medium tasters (MT) and supertasters (ST). Evidence suggests that genetic variation in bitter taste perception contributes to differences in the level of irritation caused by alcohol perception in solutions. The aim of this investigation was to study the bitter taste sensitivity among a group of mezcal consumers and its relationship with sensory perception and preference through PROP taster status. The tests were carried out in the state of Oaxaca in Mexico. A total of 83 mezcal consumers were classified by their PROP taster status and were asked to provide sensory descriptors for five mezcal samples and rate them according to the level of liking. The three-solution test was used to classify the subjects as NT, MT, and ST, while a Multiple Factor Analysis (MFA) was used to visualize the sensory descriptors provided by these three groups. The proportion of MT subjects was 16%, while the proportion of NT and ST was 34 and 51%, respectively. The MT provided higher liking ratings for at least three mezcal samples. According to MFA, the mezcal samples were organized in a similar configuration along the two dimensions. However, NT mentioned a limited number of simple terms (strong flavor, tasteless, burning in the mouth) to describe the samples, whereas ST used a more complex vocabulary (astringent, smoky, scratchy aftertaste). These data suggest that the preference for mezcal samples was similar for non-taster and supertasters, but there are indications that the sensory perception of mezcal differs between groups.
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Affiliation(s)
- J A Barajas-Ramírez
- Universidad Politécnica de Pénjamo, Carr. Irapuato-La Piedad Km 44. El Derramadero, Pénjamo, Guanajuato CP. 36921, México
| | - J Pardo-Nuñez
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco., Av. Normalistas 800 Colinas de la Normal, Guadalajara, Jalisco CP. 44270, México
| | - V G Aguilar-Raymundo
- Universidad Politécnica de Pénjamo, Carr. Irapuato-La Piedad Km 44. El Derramadero, Pénjamo, Guanajuato CP. 36921, México
| | - A L Gutiérrez-Salomón
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco., Av. Normalistas 800 Colinas de la Normal, Guadalajara, Jalisco CP. 44270, México.
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Stoffel ES, Robertson TM, Catania AA, Casassa LF. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California. Molecules 2023; 28:molecules28104230. [PMID: 37241971 DOI: 10.3390/molecules28104230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0-15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.
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Affiliation(s)
- Emily S Stoffel
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Taylor M Robertson
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Anibal A Catania
- Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina
| | - L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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Rosa A, Pinna I, Piras A, Porcedda S, Masala C. Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds. Nutrients 2023; 15:2030. [PMID: 37432169 DOI: 10.3390/nu15092030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 03/30/2023] [Accepted: 04/21/2023] [Indexed: 07/12/2023] Open
Abstract
We evaluated sex differences in the perception of bitter compounds and an aromatic bitter herbal liqueur (Mirtamaro) obtained by the infusion of myrtle leaves/berries together with a mixture of Mediterranean herbs/plants as flavoring/bittering ingredients. In a healthy population (n = 231 participants), using bivariate correlations and multivariate linear regression analyses, significant sex differences emerged in quinine bitterness perception, with women showing a higher bitter taste intensity rating than men. Among all participants, 40 subjects (subpopulation) were randomly selected for the evaluation of sex differences in Mirtamaro gustatory and olfactory perception using a hedonic Likert-type scale. Women showed higher ratings in Mirtamaro aroma (odor intensity) and bitterness (taste intensity) perception than men, with a superior capacity to perceive/describe its sensory attributes. 1,8-Cineole and methyl chavicol were the main contributors to the bitter liqueur aroma. A significant correlation (r = 0.564, p < 0.01) between Mirtamaro odor pleasantness/taste pleasantness was observed in women, indicating a positive contribution of aromatic herbs to bitter taste acceptability. Moreover, a higher bitter intensity rating of 6-n-propylthiouracil was evidenced in women than men. Our results highlighted sex differences in bitter taste acuity and the role of aromatic herbs/plants in modulating bitter taste acceptance, which is useful information in the field of precision nutrition and medicine.
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Affiliation(s)
- Antonella Rosa
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Ilenia Pinna
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Alessandra Piras
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Silvia Porcedda
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Carla Masala
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
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Naciri LC, Mastinu M, Crnjar R, Barbarossa IT, Melis M. Automated identification of the genetic variants of TAS2R38 bitter taste receptor with supervised learning. Comput Struct Biotechnol J 2023; 21:1054-1065. [PMID: 38213886 PMCID: PMC10782009 DOI: 10.1016/j.csbj.2023.01.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/20/2023] [Accepted: 01/20/2023] [Indexed: 01/23/2023] Open
Abstract
Several studies were focused on the genetic ability to taste the bitter compound 6-n-propylthiouracil (PROP) to assess the inter-individual taste variability in humans, and its effect on food predilections, nutrition, and health. PROP taste sensitivity and that of other chemical molecules throughout the body are mediated by the bitter receptor TAS2R38, and their variability is significantly associated with TAS2R38 genetic variants. We recently automatically identified PROP phenotypes with high precision using Machine Learning (mL). Here we have used Supervised Learning (SL) algorithms to automatically identify TAS2R38 genotypes by using the biological features of eighty-four participants. The catBoost algorithm was the best-suited model for the automatic discrimination of the genotypes. It allowed us to automatically predict the identification of genotypes and precisely define the effectiveness and impact of each feature. The ratings of perceived intensity for PROP solutions (0.32 and 0.032 mM) and medium taster (MT) category were the most important features in training the model and understanding the difference between genotypes. Our findings suggest that SL may represent a trustworthy and objective tool for identifying TAS2R38 variants which, reducing the costs and times of molecular analysis, can find wide application in taste physiology and medicine studies.
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Affiliation(s)
- Lala Chaimae Naciri
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
| | | | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
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Vaikma H, Metsoja G, Bljahhina A, Rosenvald S. Individual differences in sensitivity to bitterness focusing on oat and pea preparations. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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7
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Melis M, Mastinu M, Naciri LC, Muroni P, Tomassini Barbarossa I. Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort. Nutrients 2022; 14:nu14224903. [PMID: 36432589 PMCID: PMC9696868 DOI: 10.3390/nu14224903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Individual differences in sweet taste sensitivity can affect dietary preferences as well as nutritional status. Despite the lack of consensus, it is believed that sweet taste is impacted by genetic and environmental variables. Here we determined the effect of well-established factors influencing the general taste variability, such as gender and fungiform papillae density, specific genetic variants (SNPs of TAS1R2 and TAS1R3 receptors genes), and non-specific genetic factors (PROP phenotype and genotype), on the threshold and suprathreshold sweet taste sensitivity. Suprathreshold measurements showed that the sweet taste response increased in a dose-dependent manner, and this was related to PROP phenotype, gender, rs35874116 SNP in the TAS1R2 gene, and rs307355 SNP in the TAS1R3 gene. The threshold values and density of fungiform papillae exhibited a strong correlation, and both varied according to PROP phenotype. Our data confirm the role of PROP taste status in the sweet perception related to fungiform papilla density, show a higher sweet sensitivity in females who had lower BMI than males, and demonstrate for the first time the involvement of the rs35874116 SNP of TAS1R2 in the sweet taste sensitivity of normal weight subjects with body mass index (BMI) ranging from 20.2 to 24.8 kg/m2. These results may have an important impact on nutrition and health mostly in subjects with low taste ability for sweets and thus with high vulnerability to developing obesity or metabolic disease.
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Bitter Taste Perception and Dental Biofilm Cariogenicity in Orthodontics. Int Dent J 2022; 72:805-810. [PMID: 35961845 DOI: 10.1016/j.identj.2022.07.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/25/2022] [Accepted: 07/01/2022] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND Bitter taste perception and sweetness preference have been associated with dental caries. Propylthiouracil (PROP) has been used to determine the genetic sensitivity to bitter taste in early childhood caries. However, the role of the bitter threshold in dental biofilm cariogenicity has not been reported. The purpose of this study was to investigate the role of individual taste sensitivity using PROP in dental biofilm cariogenicity in orthodontic patients. METHODS Forty orthodontic patients (12-42 years old) undergoing fixed appliance orthodontic treatment participated in this cross-sectional study. Their demographic, oral hygiene practice, and dietary habits data were obtained using a questionnaire. The patients' bitter taste threshold was measured using a PROP assay. The patients were subsequently classified as super-tasters (STs), medium-tasters (MTs), and non-tasters (NTs). Dental biofilm cariogenicity was determined using a 3-tone disclosing gel that becomes pink (new dental biofilm), purple (mature dental biofilm), and light blue (cariogenic dental biofilm) based on dental biofilm maturity. RESULTS The NT, MT, and ST groups comprised 10%, 27.5%, and 62.5% of the patients, respectively. Most of the STs (56%) and MTs (63.6%) were female, whereas no females were NTs. The dental biofilm cariogenicity was significantly different between the PROP bitterness groups (P < .05). The highest percentage of mature biofilm, followed by cariogenic and new biofilm, was found in the MT and ST groups. However, the cariogenic biofilm percentage was significantly higher compared with mature biofilm (P < .05) in the NT group. A low frequency (<1 time/d) of sugary and acidic food intake between meals was observed in the ST, MT, and NT groups with no significant difference amongst the groups (P > .05). CONCLUSIONS Cariogenic dental biofilm was highly present in orthodontic patients with the NT phenotype.
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Montero ML, Ross CF. Saltiness perception in white sauce formulations as tested in older adults. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Yousaf NY, Wu G, Melis M, Mastinu M, Contini C, Cabras T, Tomassini Barbarossa I, Zhao L, Lam YY, Tepper BJ. Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals. Nutrients 2022; 14:nu14071492. [PMID: 35406108 PMCID: PMC9002539 DOI: 10.3390/nu14071492] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 02/06/2023] Open
Abstract
Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rinse on taste perception, salivary proteins, and oral microbiota. 6-n-Propylthiouracil (PROP) super-tasters (ST, n = 10) and non-tasters (NT, n = 10) rinsed with 30 mL of 0.75 g/L cranberry polyphenol extract (CPE) in spring water, twice daily for 11 days while consuming their habitual diets. The 16S rRNA gene sequencing showed that the NT oral microbiome composition was different than that of STs at baseline (p = 0.012) but not after the intervention (p = 0.525). Principal coordinates analysis using unweighted UniFrac distance showed that CPE modified microbiome composition in NTs (p = 0.023) but not in STs (p = 0.096). The intervention also altered specific salivary protein levels (α-amylase, MUC-5B, and selected S-type Cystatins) with no changes in sensory perception. Correlation networks between oral microbiota, salivary proteins, and sensory ratings showed that the ST microbiome had a more complex relationship with salivary proteins, particularly proline-rich proteins, than that in NTs. These findings show that CPE modulated the oral microbiome of NTs to be similar to that of STs, which could have implications for oral health.
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Affiliation(s)
- Neeta Y. Yousaf
- Department of Food Science & Center for Sensory Sciences & Innovation, Rutgers University, New Brunswick, NJ 08901, USA;
| | - Guojun Wu
- Department of Biochemistry and Microbiology, Center for Microbiome, Nutrition, and Health, New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ 08901, USA; (G.W.); (L.Z.)
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (M.M.); (I.T.B.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (M.M.); (I.T.B.)
| | - Cristina Contini
- Department of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, Italy; (C.C.); (T.C.)
| | - Tiziana Cabras
- Department of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, Italy; (C.C.); (T.C.)
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (M.M.); (I.T.B.)
| | - Liping Zhao
- Department of Biochemistry and Microbiology, Center for Microbiome, Nutrition, and Health, New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ 08901, USA; (G.W.); (L.Z.)
| | - Yan Y. Lam
- Department of Biochemistry and Microbiology, Center for Microbiome, Nutrition, and Health, New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ 08901, USA; (G.W.); (L.Z.)
- Gut Microbiota and Metabolism Group, Centre for Chinese Herbal Medicine Drug Development, School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
- Correspondence: (Y.Y.L.); (B.J.T.); Tel.: +1-852-3411-2922 (Y.Y.L.); +1-848-932-5417 (B.J.T.)
| | - Beverly J. Tepper
- Department of Food Science & Center for Sensory Sciences & Innovation, Rutgers University, New Brunswick, NJ 08901, USA;
- Correspondence: (Y.Y.L.); (B.J.T.); Tel.: +1-852-3411-2922 (Y.Y.L.); +1-848-932-5417 (B.J.T.)
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Eulalia C, Luciano N, Paolo G, Antonietta R. Are taste variations associated with the liking of sweetened and unsweetened coffee? Physiol Behav 2022; 244:113655. [PMID: 34813822 DOI: 10.1016/j.physbeh.2021.113655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/11/2021] [Accepted: 11/18/2021] [Indexed: 11/16/2022]
Abstract
OBJECTIVE In this study, we evaluated the influence of taste phenotypes and genotypes on the hedonics of sweetened and unsweetened coffee. METHODS Liking of espresso coffee from food questionnaire and of a ready-to-drink unsweetened coffee beverage was measured using a 9-point hedonic scale in 1551 Italian individuals. Perception and liking for different bitter and sweet compounds were also collected. Genotyping of selected Single Nucleotide Polymorphisms (SNPs) in five taste genes (TAS1R3, GNAT3, TAS2R14, TAS2R19, TAS2R38) was performed. Linear and logistic regression models, including sex and gender as covariates, were used to test the relationship of taste phenotypes and selected SNPs with coffee liking. RESULTS We found that increased caffeine bitterness perception was associated with an increasing liking for sweetened coffee (p-value = 0.018) and decreased liking of unsweetened coffee (p-value = 0.034). The liking of unsweetened coffee beverage was also negatively associated with sweet intensity perception (p-value = 0.03). Analysis of SNPs in taste-related genes showed that rs6467192 G allele (intron 4 variant) in GNAT3 sweet taste gene was associated with higher liking of sweetened coffee (p-value = 0.002) and lower liking of unsweetened coffee (p-value = 0.01). An association also emerged between unsweetened coffee and SNPs in bitter receptor genes, with rs2597979 in TAS2R14 gene associated with liking of unsweetened coffee (p-value = 0.004) and rs10772420 in TAS2R19 gene associated with liking of both unsweetened espresso coffee and coffee beverage (p-value = 0.04 and p-value = 0.03, respectively). CONCLUSION These findings suggested that individual preference for sweetened and unsweetened coffee may be influenced by both phenotypic and nucleotide variations in bitter and sweet taste sensitivity.
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Affiliation(s)
- Catamo Eulalia
- Institute for Maternal and Child Health - IRCCS ''Burlo Garofolo", Via dell'Istria 65/1, 34137, Trieste, Italy; Department of Medical Sciences, University of Trieste, Strada di Fiume 447, 34149, Trieste, Italy.
| | | | - Gasparini Paolo
- Institute for Maternal and Child Health - IRCCS ''Burlo Garofolo", Via dell'Istria 65/1, 34137, Trieste, Italy; Department of Medical Sciences, University of Trieste, Strada di Fiume 447, 34149, Trieste, Italy
| | - Robino Antonietta
- Institute for Maternal and Child Health - IRCCS ''Burlo Garofolo", Via dell'Istria 65/1, 34137, Trieste, Italy
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Ketel EC, de Wijk RA, de Graaf C, Stieger M. Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity. Food Res Int 2022; 152:109890. [PMID: 35181103 DOI: 10.1016/j.foodres.2020.109890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 10/01/2020] [Accepted: 11/03/2020] [Indexed: 11/04/2022]
Abstract
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was to quantify texture and taste sensitivity in Dutch (Caucasian) and Chinese (Asian) adults living in the Netherlands. Eighty-five healthy subjects were recruited including 44 Dutch (Caucasian) adults (29 females, 22.8 ± 2.3 yrs) and 41 Chinese (Asian) adults (30 females, 24.5 ± 2.1 yrs) living in the Netherlands for less than 1 year. Three sets of stimuli were used to quantify sensitivity of thickness (maltodextrin solutions differing in viscosity), firmness (agar gels differing in fracture stress) and sweetness (sucrose solutions differing in concentration). The 2-Alternative Forced Choice (2-AFC) ascending staircase method was used to determine texture and taste sensitivity. Unstimulated and stimulated saliva flow rate, fungiform papillae density (FPD), lingual tactile threshold and PROP taster status were determined and are referred to as physiological and sensory consumer characteristics. No significant differences were observed between Chinese and Dutch adults for thickness (Dutch 2.60 mPas, Chinese 2.19 mPas), firmness (Dutch 10.5 kPa, Chinese 10.3 kPa) and sweetness sensitivity (Dutch 0.012 g/mL, Chinese 0.017 g/mL). No significant differences were observed between Chinese and Dutch adults for saliva flow rate, lingual tactile threshold and PROP taster status. The relationships between the three sensory sensitivities (thickness, firmness, sweetness) and five physiological and sensory consumer characteristics (unstimulated and stimulated saliva flow rate, FPD, lingual tactile threshold, PROP taster status) were analyzed. Only one out of 15 relationships, firmness sensitivity and FPD, was significantly and weakly related suggesting that inter-individual variation in these consumer characteristics is almost unrelated to sensory sensitivity. We conclude that in this case study thickness, firmness and sweetness sensitivities do not differ between Dutch and Chinese adults living in the Netherlands. Saliva flow rate, fungiform papillae density, lingual tactile threshold and PROP taster status do not explain inter-individual variation in sensory sensitivity between these consumers.
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Affiliation(s)
- Eva C Ketel
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - René A de Wijk
- Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
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Yeomans MR, Vi C, Mohammed N, Armitage RM. Re-evaluating how sweet-liking and PROP-tasting are related. Physiol Behav 2022; 246:113702. [PMID: 35016967 DOI: 10.1016/j.physbeh.2022.113702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 12/10/2021] [Accepted: 01/06/2022] [Indexed: 10/19/2022]
Abstract
Past research has identified distinct phenotypic differences in responses to sweet taste, although the origins of these differences remain unclear. One possibility is that these individual differences in sweet-liking are a manifestation of the more widely known differences in sensitivity to the bitter tastant 6-n-propylthiouracil (PROP), which has been related to wider differences in food liking and preference. However, previous studies exploring the relationship between sweet-liking and PROP-tasting have had mixed outcomes. This is possibly due to older studies using a more simplistic dichotic characterisation of sweet likers, whereas recent research suggests three sweet-liking phenotypes (extreme sweet likers, ESL; moderate sweet likers, MSL; and sweet dislikers, SD). To re-assess how sweet-liking and PROP tasting are inter-related, 236 volunteers evaluated their liking for 1.0 M sucrose and the intensity of three concentrations of each NaCl and PROP. Using three different methods for classifying PROP taster status, our analysis confirmed that all three sweet-liking phenotypes were represented in all three PROP taster groups (super-tasters, ST; medium tasters, MT; and non-tasters, NT), but relatively few ESL were classified as ST, or SD as NT. Overall, these data suggest that while PROP tasting and sweet-liking are not causally related, the SD phenotype may partly be explained by a broader tendency for anhedonia.
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Affiliation(s)
- Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
| | - Chi Vi
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK
| | - Narmeen Mohammed
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK
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Naciri LC, Mastinu M, Crnjar R, Tomassini Barbarossa I, Melis M. Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning. Nutrients 2022; 14:252. [PMID: 35057433 PMCID: PMC8778915 DOI: 10.3390/nu14020252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/31/2021] [Accepted: 01/03/2022] [Indexed: 12/03/2022] Open
Abstract
Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identification of the PROP taster categories (super taster (ST); medium taster (MT); and non-taster (NT)) of 84 subjects (aged 18-40 years). Biological features determined from subjects were included for the training system. Results showed that SL enables the automatic identification of objective PROP taster status, with high precision (97%). The biological features were classified in order of importance in facilitating learning and as prediction factors. The ratings of perceived taste intensity for PROP paper disks (50 mM) and PROP solution (3.2 mM), along with fungiform papilla density, were the most important features, and high estimated values pushed toward ST prediction, while low values leaned toward NT prediction. Furthermore, TAS2R38 genotypes were significant features (AVI/AVI, PAV/PAV, and PAV/AVI to classify NTs, STs, and MTs, respectively). These results, in showing that the SL approach enables an automatic, immediate, scalable, and high-precision classification of PROP taster status, suggest that it may represent an objective and reliable tool in taste physiology studies, with applications ranging from basic science and medicine to food sciences.
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Affiliation(s)
| | | | | | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (R.C.); (M.M.)
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15
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Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104361] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Vitorino G, Mota M, Malfeito-Ferreira M. Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2021. [DOI: 10.1051/ctv/ctv20213602139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.
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Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Lim LS, Tang XH, Yang WY, Ong SH, Naumovski N, Jani R. Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur-A Pilot Study. Pediatr Rep 2021; 13:245-256. [PMID: 34069893 PMCID: PMC8162539 DOI: 10.3390/pediatric13020034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 11/24/2022] Open
Abstract
The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children's preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case-control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
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Affiliation(s)
- Ler Sheang Lim
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
| | - Xian Hui Tang
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
| | - Wai Yew Yang
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
- Correspondence: ; Tel.: +60-327-317-579; Fax: +60-386-567-229
| | - Shu Hwa Ong
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
| | - Nenad Naumovski
- Discipline of Nutrition and Dietetics, School of Rehabilitation and Exercise Sciences, Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (N.N.); (R.J.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
| | - Rati Jani
- Discipline of Nutrition and Dietetics, School of Rehabilitation and Exercise Sciences, Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (N.N.); (R.J.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
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Zhang LL, Shi BL, Sun P, Zheng YM, Zhong K, Wang HY, Cui Y, Liu LY, Xie R, Zhao L. The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Melis M, Pintus S, Mastinu M, Fantola G, Moroni R, Pepino MY, Tomassini Barbarossa I. Changes of Taste, Smell and Eating Behavior in Patients Undergoing Bariatric Surgery: Associations with PROP Phenotypes and Polymorphisms in the Odorant-Binding Protein OBPIIa and CD36 Receptor Genes. Nutrients 2021; 13:nu13010250. [PMID: 33467165 PMCID: PMC7830302 DOI: 10.3390/nu13010250] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/08/2021] [Accepted: 01/13/2021] [Indexed: 02/08/2023] Open
Abstract
Bariatric surgery is the most effective long-term treatment for severe obesity and related comorbidities. Although patients who underwent bariatric surgery report changes of taste and smell perception, results from sensory studies are discrepant and limited. Here, we assessed taste and smell functions in 51 patients before, one month, and six months after undergoing bariatric surgery. We used taste strip tests to assess gustatory function (including sweetness, saltiness, sourness, umaminess, bitterness and oleic acid, a fatty stimulus), the “Sniffin’ Sticks” test to assess olfactory identification and the 3-Factor Eating Questionnaire to assess eating behavior. We also explored associations between these phenotypes and flavor-related genes. Results showed an overall improvement in taste function (including increased sensitivity to oleic acid and the bitterness of 6-n-propylthiouracil (PROP)) and in olfactory function (which could be related to the increase in PROP and oleic acid sensitivity), an increase in cognitive restraint, and a decrease in disinhibition and hunger after bariatric surgery. These findings indicate that bariatric surgery can have a positive impact on olfactory and gustatory functions and eating behavior (with an important role of genetic factors, such PROP tasting), which in turn might contribute to the success of the intervention.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (I.T.B.)
- Correspondence: ; Tel.: +39-070-675-4142
| | - Stefano Pintus
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy; (S.P.); (G.F.); (R.M.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (I.T.B.)
| | - Giovanni Fantola
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy; (S.P.); (G.F.); (R.M.)
| | - Roberto Moroni
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy; (S.P.); (G.F.); (R.M.)
| | - Marta Yanina Pepino
- Department of Food Science and Human Nutrition, University of Illinois, Urbana Champaign, Urbana, IL 61801, USA;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy; (M.M.); (I.T.B.)
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21
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Mohd Nor ND, Houston-Price C, Harvey K, Methven L. The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable. Appetite 2020; 157:104991. [PMID: 33049340 DOI: 10.1016/j.appet.2020.104991] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 05/20/2020] [Accepted: 09/30/2020] [Indexed: 10/23/2022]
Abstract
Low consumption of vegetables in children is a concern around the world, hence approaches aimed at increasing intake are highly relevant. Previous studies have shown that repeated taste exposure is an effective strategy to increase vegetable acceptance. However, few studies have examined the effect of repeated taste exposure on children varying in bitter taste sensitivity. This study investigated the influence of taste genotypes and phenotypes on the effects of repeated taste exposure to a Brassica vegetable. 172 preschool children aged 3-5 years were recruited into this study. Turnip was selected as the target vegetable and parents completed a questionnaire to ensure unfamiliarity. During the intervention, children were exposed to steamed-pureed turnip for 10 days (once/day). Intake and liking were measured before, during and after the intervention, and a follow-up was done 3 months post-intervention. Taste genotypes (TAS2R38 and gustin (CA6) genotypes) and taste phenotypes (PROP taster status and fungiform papillae density) were determined. There was a significant effect of exposure shown by significant increases in intake (p < 0.001) and liking (p = 0.008) post-intervention; however, there were no significant effects of taste genotypes or phenotypes on intake and liking. In summary, repeated taste exposure is confirmed to be a good strategy to increase vegetable acceptance in children, regardless of bitter taste sensitivity.
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Affiliation(s)
- Nurfarhana Diana Mohd Nor
- Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, 35900, Tanjong Malim, Perak, Malaysia; Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
| | - Carmel Houston-Price
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading, RG6 6AL, UK
| | - Kate Harvey
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading, RG6 6AL, UK
| | - Lisa Methven
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK.
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Zhang QB, Zhao L, Gao HY, Zhang LL, Wang HY, Zhong K, Shi BL, Liu LY, Xie R. The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution. Food Res Int 2020; 136:109581. [DOI: 10.1016/j.foodres.2020.109581] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/20/2020] [Accepted: 07/20/2020] [Indexed: 10/23/2022]
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Genetic variants of TAS2R38 bitter taste receptor associate with distinct gut microbiota traits in Parkinson's disease: A pilot study. Int J Biol Macromol 2020; 165:665-674. [PMID: 32946938 DOI: 10.1016/j.ijbiomac.2020.09.056] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/06/2020] [Accepted: 09/09/2020] [Indexed: 12/21/2022]
Abstract
The non-tasting form of the bitter taste receptor, TAS2R38, has been shown as a genetic risk factor associated with the development of Parkinson's disease (PD). Specific taste receptors that are expressed in the lower gastrointestinal tract may respond to alteration in gut microbiota composition, detecting bacterial molecules, and regulate immune responses. Given the importance of brain-gut-microbiota axis and gene-environment interactions in PD, we investigate the associations between the genetic variants of TAS2R38 and gut microbiota composition in 39 PD patients. The results confirm that the majority of PD patients have reduced sensitivity to 6-n-propylthiouracil (PROP) and are carriers of at least one non-functional TAS2R38 AVI haplotype. Moreover, we found this correlation to be associated with a reduction in bacteria alpha-diversity with a predominant reduction of Clostridium genus. We hypothesised that the high frequency of the non-taster form of TAS2R38 associated with a diminuition of Clostridium bacteria in PD might determine a reduction in the activation of protective signalling-molecules useful in preserving gut homeostasis. This pilot study, by identifying a decrease in specific bacteria associated with a reduced sensitivity to PROP, adds essential information that opens new avenues of research into the association of PD microbiota composition and sensory modification.
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Melis M, Sollai G, Mastinu M, Pani D, Cosseddu P, Bonfiglio A, Crnjar R, Tepper BJ, Tomassini Barbarossa I. Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status. Nutrients 2020; 12:E2017. [PMID: 32645975 PMCID: PMC7400817 DOI: 10.3390/nu12072017] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 02/07/2023] Open
Abstract
Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the peripheral gustatory system activation in response to taste qualities by electrophysiological recordings from the tongue of 39 subjects classified for PROP taster status. The waveform of the potential variation evoked depended on the taste quality of the stimulus. Direct relationships between PROP sensitivity and electrophysiological responses to taste qualities were found. The largest and fastest responses were recorded in PROP super-tasters, who had the highest papilla density, whilst smaller and slower responses were found in medium tasters and non-tasters with lower papilla densities. The intensities perceived by subjects of the three taster groups correspond to their electrophysiological responses for all stimuli except NaCl. Our results show that each taste quality can generate its own electrophysiological fingerprint on the tongue and provide direct evidence of the relationship between general taste perception and PROP phenotype.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, I 09123 Cagliari, CA, Italy; (D.P.); (P.C.); (A.B.)
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, I 09123 Cagliari, CA, Italy; (D.P.); (P.C.); (A.B.)
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, I 09123 Cagliari, CA, Italy; (D.P.); (P.C.); (A.B.)
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy; (G.S.); (M.M.); (R.C.)
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Cosson A, Delarue J, Mabille AC, Druon A, Descamps N, Roturier JM, Souchon I, Saint-Eve A. Block protocol for conventional profiling to sensory characterize plant protein isolates. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103927] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Melis M, Mastinu M, Sollai G, Paduano D, Chicco F, Magrì S, Usai P, Crnjar R, Tepper BJ, Tomassini Barbarossa I. Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes. Nutrients 2020; 12:nu12020409. [PMID: 32033224 PMCID: PMC7071215 DOI: 10.3390/nu12020409] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023] Open
Abstract
Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Danilo Paduano
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Fabio Chicco
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Salvatore Magrì
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Paolo Usai
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
- Correspondence: ; Tel.: +39-070-6754144
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Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition. Appetite 2020; 144:104442. [DOI: 10.1016/j.appet.2019.104442] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 08/19/2019] [Accepted: 09/04/2019] [Indexed: 12/20/2022]
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Mameli C, Cattaneo C, Lonoce L, Bedogni G, Redaelli FC, Macedoni M, Zuccotti G, Pagliarini E. Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study. Nutrients 2019; 11:nu11123052. [PMID: 31847252 PMCID: PMC6950790 DOI: 10.3390/nu11123052] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/07/2019] [Accepted: 12/10/2019] [Indexed: 02/07/2023] Open
Abstract
Type 1 diabetes (T1D) is one of the most common systemic diseases in childhood which predisposes the patient to serious short-term and long-term complications, affecting all body systems. Taste and olfactory impairments were first described a long time ago in adult patients affected by diabetes (both type 1 and type 2 diabetes). However, studies evaluating taste perception, behavioral attitudes (e.g., food neophobia), and preferences toward foods in children and adolescents affected by T1D are globally lacking. Therefore, the purpose of this study was to assess taste sensitivity, food neophobia, and preferences among children and adolescents affected by T1D and healthy controls in a cross-sectional study. T1D patients presented a significantly lower ability in general to correctly identify taste qualities, especially bitter and sour tastes. Moreover, they were characterized by fewer fungiform papillae compared to controls, as well as a lower responsiveness to the bitter compound 6-n-propylthiouracil (PROP). There were no significant differences in food neophobia scores between the two groups, but differences were observed in the mean hedonic ratings for some product categories investigated. Diabetic patients showed a greater liking for certain type of foods generally characterized by sourness and bitterness, an observation probably linked to their impaired ability to perceive taste stimuli, e.g., sourness and bitterness. These results may help to enhance the understanding of these relationships in populations with elevated diet-related health risks.
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Affiliation(s)
- Chiara Mameli
- Department of Pediatrics, V. Buzzi Hospital, Università degli Studi di Milano, 20154 Milan, Italy; (C.M.); (G.Z.)
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy;
- Correspondence: ; Tel.: +39-02-503-191-75
| | - Luisa Lonoce
- Department of Pediatrics, V. Buzzi Children’s Hospital, Università degli Studi di Milano, 20154 Milan, Italy; (L.L.); (F.C.R.); (M.M.)
| | - Giorgio Bedogni
- Clinical Epidemiology Unit, Liver Research Center, Basovizza, 34149 Trieste, Italy;
| | - Francesca Chiara Redaelli
- Department of Pediatrics, V. Buzzi Children’s Hospital, Università degli Studi di Milano, 20154 Milan, Italy; (L.L.); (F.C.R.); (M.M.)
| | - Maddalena Macedoni
- Department of Pediatrics, V. Buzzi Children’s Hospital, Università degli Studi di Milano, 20154 Milan, Italy; (L.L.); (F.C.R.); (M.M.)
| | - Gianvincenzo Zuccotti
- Department of Pediatrics, V. Buzzi Hospital, Università degli Studi di Milano, 20154 Milan, Italy; (C.M.); (G.Z.)
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy;
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A bitter taste in the mouth: The role of 6-n-propylthiouracil taster status and sex in food disgust sensitivity. Physiol Behav 2019; 204:219-223. [PMID: 30836110 DOI: 10.1016/j.physbeh.2019.02.036] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 11/23/2022]
Abstract
We investigated the relationship between perceived bitterness, food disgust sensitivity, and sex. Participants completed the 8-item Food Disgust Scale and a 6-n-propylthiouracil (PROP) taster test and were categorised as PROP non-tasters, medium-tasters, or supertasters. An analysis of variance of between-subject factors sex and PROP taster status was conducted with disgust sensitivity as the dependent variable. We found a significant interaction of sex and PROP taster status on disgust sensitivity and an association between disgust sensitivity and PROP taster status in males but not in females. Our study provided new evidence on sex differences in food disgust and PROP taste sensitivity.
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Sollai G, Melis M, Mastinu M, Pani D, Cosseddu P, Bonfiglio A, Crnjar R, Tepper BJ, Tomassini Barbarossa I. Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism ( rs1761667). Nutrients 2019; 11:E315. [PMID: 30717278 PMCID: PMC6412840 DOI: 10.3390/nu11020315] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 01/07/2019] [Accepted: 01/30/2019] [Indexed: 12/28/2022] Open
Abstract
The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. We present direct measures for the activation of the peripheral taste system in response to oleic acid by electrophysiological recordings from the tongue of 35 volunteers classified for PROP taster status and genotyped for CD36. The waveform of biopotentials was analyzed and values of amplitude and rate of potential variation were measured. Oleic acid stimulations evoked positive monophasic potentials, which represent the summated voltage change consequent to the response of the stimulated taste cells. Bio-electrical measurements were fully consistent with the perceived intensity during stimulation, which was verbally reported by the volunteers. ANOVA revealed that the amplitude of signals was directly associated, mostly in the last part of the response, with the CD36 genotypes and PROP taster status (which was directly associated with the density of papillae). The rate of potential variation was associated only with CD36, primarily in the first part of the response. In conclusion, our results provide direct evidence of the relationship between fat perception and rs1761667 polymorphism of the CD36 gene and PROP phenotype.
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Affiliation(s)
- Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d'Armi, Cagliari 09123, Italy.
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d'Armi, Cagliari 09123, Italy.
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d'Armi, Cagliari 09123, Italy.
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy.
| | - Beverly J Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA.
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Santagiuliana M, Marigómez IS, Broers L, Hayes JE, Piqueras-Fiszman B, Scholten E, Stieger M. Exploring variability in detection thresholds of microparticles through participant characteristics. Food Funct 2019; 10:5386-5397. [DOI: 10.1039/c9fo01211g] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study investigated how product familiarity and physiological characteristics of participants affect detectability of microparticles in viscous and semi-solid foods.
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Affiliation(s)
- Marco Santagiuliana
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
| | - Inés Sampedro Marigómez
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Layla Broers
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - John E. Hayes
- Sensory Evaluation Center
- Pennsylvania State University
- State College
- USA
- Department of Food Science
| | - Betina Piqueras-Fiszman
- Marketing and Consumer Behaviour
- Department of Social Sciences
- Wageningen University
- 6700 EW Wageningen
- The Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Markus Stieger
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
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32
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Teo PS, van Langeveld AW, Pol K, Siebelink E, de Graaf C, Martin C, Issanchou S, Yan SW, Mars M. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Cossu G, Melis M, Sarchioto M, Melis M, Melis M, Morelli M, Tomassini Barbarossa I. 6-n-propylthiouracil taste disruption and TAS2R38 nontasting form in Parkinson's disease. Mov Disord 2018; 33:1331-1339. [PMID: 29575306 DOI: 10.1002/mds.27391] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 02/02/2018] [Accepted: 03/04/2018] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND The few studies that evaluated taste function in Parkinson's disease (PD) showed inconsistent results. The inherited ability to taste the bitter compound of 6-n-propylthiouracil has been considered to be a paradigm of general taste perception. 6-n-propylthiouracil taste perception is mediated by the TAS2R38 receptor, and reduced 6-n-propylthiouracil sensitivity has been associated with several diseases not typically related to taste function. OBJECTIVES We evaluated the 6-n-propylthiouracil taste perception and the TAS2R38 gene as genetic risk factors for the development of idiopathic PD in PD patients and healthy controls (HC). METHODS The 6-n-propylthiouracil taste perception was assessed by testing the responsiveness, and the ability to recognize, 6-n-propylthiouracil and sodium chloride. The participants were classified for 6-n-propylthiouracil taster status and genotyped for the TAS2R38 gene. RESULTS A significant increase in the frequency of participants classified as 6-n-propylthiouracil nontasters and a reduced ability to recognize bitter taste quality of 6-n-propylthiouracil were found in PD patients when compared with healthy controls. The results also showed that only 5% of PD patients had the homozygous genotype for the dominant tasting variant of TAS2R38, whereas most of them carried the recessive nontaster form and a high number had a rare variant. CONCLUSIONS Our results show that 6-n-propylthiouracil taster status and TAS2R38 locus are associated with PD. The 6-n-propylthiouracil test may therefore represent a novel, simple way to identify increased vulnerability to PD. Moreover, the presence of the nontasting form of TAS2R38 in PD may further substantiate that disease-associated taste disruption may represent a risk factor associated with the disease. © 2018 International Parkinson and Movement Disorder Society.
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Affiliation(s)
- Giovanni Cossu
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy
| | - Marianna Sarchioto
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy.,University of Cagliari, Department of Medical Sciences and Public Health Cagliari, University of Cagliari, Monserrato, Cagliari, Italy
| | - Marta Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy.,University of Cagliari, Department of Medical Sciences and Public Health Cagliari, University of Cagliari, Monserrato, Cagliari, Italy
| | - Maurizio Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Micaela Morelli
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy
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Melis M, Mastinu M, Arca M, Crnjar R, Tomassini Barbarossa I. Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil. PLoS One 2018; 13:e0194953. [PMID: 29566052 PMCID: PMC5864069 DOI: 10.1371/journal.pone.0194953] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 03/13/2018] [Indexed: 01/22/2023] Open
Abstract
Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein (OBPIIa) polymorphisms, and 6-n-propylthiouracil (PROP) sensitivity, which is mediated by TAS2R38 receptor. L-Arginine (L-Arg) supplementation was shown to modify the perception of the five taste qualities. Here we analyzed the effect of three concentrations (5, 10, 15 mmol/L) of L-Arg on oral perception of oleic acid in forty-six subjects classified for PROP taster status and genotyped for TAS2R38, CD36 and OBPIIa polymorphisms. L-Arg supplementation was effective in increasing the perceived intensity of oleic acid in most subjects. The lowest concentration was the most effective, especially in PROP non-tasters or medium tasters, and in subjects with at least an allele A in CD36 and OBPIIa loci. Density Functional Theory (DFT) calculations were exploited to characterize the chemical interaction between L-Arg and oleic acid, showing that a stable 1:1 oleate·ArgH+ adduct can be formed, stabilized by a pair of hydrogen bonds. Results indicate that L-Arg, acting as a ‘carrier’ of fatty acids in saliva, can selectively modify taste response, and suggest that it may to be used in personalized dietetic strategies to optimize eating behaviors and health.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Mariano Mastinu
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Massimiliano Arca
- Department of Chemical and Geological Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
- * E-mail:
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35
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Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP. Nutrients 2017; 9:nu9121275. [PMID: 29168731 PMCID: PMC5748726 DOI: 10.3390/nu9121275] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 12/18/2022] Open
Abstract
In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.
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36
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Pani D, Usai I, Cosseddu P, Melis M, Sollai G, Crnjar R, Tomassini Barbarossa I, Raffo L, Bonfiglio A. An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings. PLoS One 2017; 12:e0177246. [PMID: 28767651 PMCID: PMC5540613 DOI: 10.1371/journal.pone.0177246] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2017] [Accepted: 04/24/2017] [Indexed: 12/31/2022] Open
Abstract
The goal of this work is to develop an automatic system for the evaluation of the gustatory sensitivity of patients using an electrophysiological recording of the response of bud cells to taste stimuli. In particular, the study aims to evaluate the effectiveness and limitations of supervised classifiers in the discrimination between subjects belonging to the three 6-n-propylthiouracil (PROP) taster categories (supertasters, medium tasters, and non-tasters), exploiting features extracted from electrophysiological recordings of the tongue. Thirty-nine subjects (equally divided into the three PROP status classes by standard non-objective scaling methods) underwent a non-invasive, differential, biopotential recording of their tongues during stimulation with PROP by using a custom-made, flexible, silver electrode. Two different classifiers were trained to recognize up to seven different features extracted from the recorded depolarization signal. The classification results indicate that the identified set of features allows to distinguish between PROP tasters and non-tasters (average accuracy of 80% ± 18% and up to 94% ± 15% when only supertasters and non-tasters are considered), but medium tasters were difficult to identify. However, these apparent classification errors are related to uncertainty in the labeling procedures, which are based on non-objective tests, in which the subjects provided borderline evaluations. Thus, using the proposed method, it is possible, for the first time, to automatically achieve objective PROP taster status identification with high accuracy. The simplicity of the recording technique allows for easy reproduction of the experimental setting; thus the technique can be used in future studies to evaluate other gustatory stimuli. The proposed approach represents the first objective and automatic method to directly measure human gustatory responses and a milestone for physiological taste studies, with applications ranging from basic science to food tasting evaluations.
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Affiliation(s)
- Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Cagliari, Italy
| | - Ilenia Usai
- Department of Electrical and Electronic Engineering, University of Cagliari, Cagliari, Italy
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Cagliari, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | | | - Luigi Raffo
- Department of Electrical and Electronic Engineering, University of Cagliari, Cagliari, Italy
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Cagliari, Italy
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37
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Rodrigues L, da Costa G, Cordeiro C, Pinheiro CC, Amado F, Lamy E. Relationship between saliva protein composition and 6-n
-Propylthiouracil bitter taste responsiveness in young adults. J SENS STUD 2017. [DOI: 10.1111/joss.12275] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- L. Rodrigues
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM); Universidade de Évora; 7002-554 Évora Portugal
| | - G. da Costa
- Centro de Química e Bioquímica, Faculdade de Ciências; Universidade de Lisboa; 1749-016 Lisboa Portugal
| | - C. Cordeiro
- Centro de Química e Bioquímica, Faculdade de Ciências; Universidade de Lisboa; 1749-016 Lisboa Portugal
| | - C. C. Pinheiro
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM); Universidade de Évora; 7002-554 Évora Portugal
- Departamento de Zootecnia, Escola de Ciências e Tecnologia; Universidade de Évora; 7002-554 Évora Portugal
| | - F. Amado
- Química Orgânica, Produtos Naturais e Agro-Alimentares (QOPNA); Universidade de Aveiro; 3810-193 Aveiro Portugal
- Departamento de Química; Universidade de Aveiro; 3810-193 Aveiro Portugal
| | - E. Lamy
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM); Universidade de Évora; 7002-554 Évora Portugal
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38
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Genetic variation in bitter taste receptor gene TAS2R38, PROP taster status and their association with body mass index and food preferences in Indian population. Gene 2017; 627:363-368. [PMID: 28652185 DOI: 10.1016/j.gene.2017.06.047] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 06/05/2017] [Accepted: 06/22/2017] [Indexed: 12/24/2022]
Abstract
Polymorphisms in bitter taste receptor gene TAS2R38 alter the ability to sense the intensity of bitterness of phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP). Genetic variation in sensitivity towards PTC and PROP may affect food preferences and susceptibility to certain diseases. This is the first study aimed at investigating frequency and distribution of TAS2R38 haplotypes in an Indian cohort. Additionally, we studied the association of TAS2R38 and PROP taster status with BMI and food preference. Three hundred and ninety three healthy adults who were 19-55years of age were selected as a convenience sample from 4 geographical regions of India. Single nucleotide polymorphisms (SNPs) of TAS2R38 (rs713598, s1726866 and rs10246939) were analyzed using polymerase chain reaction-restriction fragment length polymorphism. The prevalence of PAV/PAV diplotype was 9.9% and that of AVI/AVI diplotype was 43.76% among this Indian population. PROP status was determined on the basis of its threshold concentration of detecting bitterness, as evaluated by one-solution test. The PROP status revealed 25.95% supertasters, 32.06% medium tasters and 41.98% non-tasters (NT). BMI neither significantly (p>0.05) correlated with TAS2R38 genotypes nor with PROP taster status. Food preferences did not significantly (p>0.05) correlate with TAS2R38 diplotypes or PROP phenotypes.
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39
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Melis M, Tomassini Barbarossa I. Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil. Nutrients 2017; 9:E541. [PMID: 28587069 PMCID: PMC5490520 DOI: 10.3390/nu9060541] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/19/2017] [Accepted: 05/23/2017] [Indexed: 01/07/2023] Open
Abstract
Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that l-Arg can enhance the bitterness intensity of PROP, whilst others have demonstrated a suppression of the bitterness of quinine. Here, we analyze the taste perception of sweet, sour, salty, bitter, and umami and the modifications caused by l-Arg supplementation, as a function of PROP-taster status. Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five primary taste qualities, also when supplemented with l-Arg, in subjects classified as PROP-tasting. Super-tasters, who showed high papilla density, gave higher ratings to sucrose, citric acid, caffeine, and monosodium l-glutamate than non-tasters. l-Arg supplementation mainly modified sucrose perception, enhanced the umami taste, increased NaCl saltiness and caffeine bitterness only in tasters, and decreased citric acid sourness. Our findings confirm the role of PROP phenotype in the taste perception of sweet, sour, and bitter and show its role in umami. The results suggest that l-Arg could be used as a strategic tool to specifically modify taste responses related to eating behaviors.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Cagliari 09042, Italy.
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Cagliari 09042, Italy.
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40
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Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype. Physiol Behav 2017; 173:163-173. [PMID: 28130087 DOI: 10.1016/j.physbeh.2017.01.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 12/21/2016] [Accepted: 01/19/2017] [Indexed: 01/06/2023]
Abstract
Individual differences in astringency perception are poorly understood. Astringency from tannins stimulates the release of specific classes of salivary proteins. These proteins form complexes with tannins, altering their perceived astringency and reducing their bioavailability. We studied the bitter compound, 6-n-propylthioural (PROP), as a phenotypic marker for variation in astringency perception and salivary protein responses. Seventy-nine subjects classified by PROP taster status rated cranberry juice cocktail (CJC; with added sugar) supplemented with 0, 1.5 or 2.0g/L tannic acid (TA). Saliva for protein analyses was collected at rest, or after stimulation with TA or cranberry juice (CJ; without added sugar). CJC with 1.5g/L tannic acid was found to be less astringent, and was liked more by PROP non-taster males than PROP taster males, consistent with the expectation that non-tasters are less sensitive to astringency. Levels of acidic Proline Rich Proteins (aPRPs) and basic Proline Rich Proteins (bPRPs) decreased after TA, while levels of aPRPs, bPRPs and Cystatins unexpectedly rose after CJ. Increases in bPRPs and Cystatins were only observed in PROP tasters. The PROP phenotype plays a gender-specific, but somewhat limited role in the perceived astringency of tannic-acid supplemented, cranberry juice cocktail. The PROP phenotype (regardless of gender) may also be involved in the release of salivary proteins previously implicated in oral health.
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41
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Sollai G, Melis M, Pani D, Cosseddu P, Usai I, Crnjar R, Bonfiglio A, Tomassini Barbarossa I. First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans. Sci Rep 2017; 7:40353. [PMID: 28074885 PMCID: PMC5225483 DOI: 10.1038/srep40353] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Accepted: 12/05/2016] [Indexed: 01/26/2023] Open
Abstract
Practical and reliable methods for the objective measure of taste function are critically important for studying eating behavior and taste function impairment. Here, we present direct measures of human gustatory response to a prototypical bitter compound, 6-n-propyltiouracil (PROP), obtained by electrophysiological recordings from the tongue of subjects who were classified for taster status and genotyped for the specific receptor gene (TAS2R38), and in which taste papilla density was determined. PROP stimulation evoked negative slow potentials that represent the summated depolarization of taste cells. Depolarization amplitude and rate were correlated with papilla density and perceived bitterness, and associated with taster status and TAS2R38. Our study provides a robust and generalizable research tool for the quantitative measure of peripheral taste function, which can greatly help to resolve controversial outcomes on the PROP phenotype role in taste perception and food preferences, and be potentially useful for evaluating nutritional status and health.
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Affiliation(s)
- Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, I 09042, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, I 09042, Italy
| | - Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
| | - Ilenia Usai
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, I 09042, Italy
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
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42
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The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.08.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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43
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Alexander LA, Trinidad DR, Sakuma KLK, Pokhrel P, Herzog TA, Clanton MS, Moolchan ET, Fagan P. Why We Must Continue to Investigate Menthol's Role in the African American Smoking Paradox. Nicotine Tob Res 2016; 18 Suppl 1:S91-101. [PMID: 26980870 DOI: 10.1093/ntr/ntv209] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
BACKGROUND The disproportionate burden of tobacco use among African Americans is largely unexplained. The unexplained disparities, referred to as the African American smoking paradox, includes several phenomena. Despite their social disadvantage, African American youth have lower smoking prevalence rates, initiate smoking at older ages, and during adulthood, smoking rates are comparable to whites. Smoking frequency and intensity among African American youth and adults are lower compared to whites and American Indian and Alaska Natives, but tobacco-caused morbidity and mortality rates are disproportionately higher. Disease prediction models have not explained disease causal pathways in African Americans. It has been hypothesized that menthol cigarette smoking, which is disproportionately high among African Americans, may help to explain several components of the African American smoking paradox. PURPOSE This article provides an overview of the potential role that menthol plays in the African American smoking paradox. We also discuss the research needed to better understand this unresolved puzzle. METHODS We examined prior synthesis reports and reviewed the literature in PubMed on the menthol compound and menthol cigarette smoking in African Americans. RESULTS The pharmacological and physiological effects of menthol and their interaction with biological and genetic factors may indirectly contribute to the disproportionate burden of cigarette use and diseases among African Americans. CONCLUSIONS Future studies that examine taste sensitivity, the menthol compound, and their effects on smoking and chronic disease would provide valuable information on how to reduce the tobacco burden among African Americans. IMPLICATIONS Our study highlights four counterintuitive observations related to the smoking risk profiles and chronic disease outcomes among African Americans. The extant literature provides strong evidence of their existence and shows that long-standing paradoxes have been largely unaffected by changes in the social environment. African Americans smoke menthols disproportionately, and menthol's role in the African American smoking paradox has not been thoroughly explored. We propose discrete hypotheses that will help to explain the phenomena and encourage researchers to empirically test menthol's role in smoking initiation, transitions to regular smoking and chronic disease outcomes in African Americans.
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Affiliation(s)
- Linda A Alexander
- College of Public Health, University of Kentucky College of Public Health, Lexington, KY
| | - Dennis R Trinidad
- Department of Family Medicine and Public Health, University of California, San Diego, La Jolla, CA
| | - Kari-Lyn K Sakuma
- College of Public Health and Human Sciences, Oregon State University, Corvallis, OR
| | - Pallav Pokhrel
- University of Hawaii Cancer Center, University of Hawaii at Manoa, Honolulu, HI
| | - Thaddeus A Herzog
- University of Hawaii Cancer Center, University of Hawaii at Manoa, Honolulu, HI
| | | | | | - Pebbles Fagan
- University of Hawaii Cancer Center, University of Hawaii at Manoa, Honolulu, HI;
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44
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Valencia E, Ríos HV, Verdalet I, Hernández J, Juárez S, Herrera R, Silva ER. Automatic counting of fungiform papillae by shape using cross-correlation. Comput Biol Med 2016; 76:168-72. [DOI: 10.1016/j.compbiomed.2016.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 07/07/2016] [Accepted: 07/08/2016] [Indexed: 10/21/2022]
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45
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Diako C, McMahon K, Mattinson S, Evans M, Ross C. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study. J Food Sci 2016; 81:S2039-48. [PMID: 27442722 DOI: 10.1111/1750-3841.13389] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 06/14/2016] [Accepted: 06/14/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P < 0.05). The e-tongue showed distinct differences among the taste attributes of the 6 groups of wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment.
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Affiliation(s)
- Charles Diako
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
| | - Kenneth McMahon
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
| | - Scott Mattinson
- Dept. of Horticulture, Washington State Univ, Pullman, WA, U.S.A
| | - Marc Evans
- Dept. of Mathematics, Washington State Univ, Pullman, WA, U.S.A
| | - Carolyn Ross
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
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46
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Shen Y, Kennedy OB, Methven L. Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.01.005] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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47
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Donovan JD, Keller KL, Tepper BJ. A Brief Task to Assess Individual Differences in Fat Discrimination. J SENS STUD 2016. [DOI: 10.1111/joss.12212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Joseph D. Donovan
- Department of Food Science, School of Environmental and Biological Sciences; Rutgers University; New Brunswick NJ
| | - Kathleen L. Keller
- Department of Nutritional Sciences, Health and Human Development; The Pennsylvania State University; University Park PA
- Department of Food Science, Agricultural Sciences; The Pennsylvania State University; University Park PA
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences; Rutgers University; New Brunswick NJ
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48
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Keller KL, Adise S. Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children. Annu Rev Nutr 2016; 36:157-82. [PMID: 27070900 DOI: 10.1146/annurev-nutr-071715-050916] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of phenotypic variation in the PROP phenotype. It has been hypothesized that the PROP phenotype is a marker for perception of a variety of chemosensory experiences. In this review, we discuss studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children. Investigators have hypothesized that children who are PROP tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables. Additionally, several studies suggest that children who are unable to taste PROP (i.e., nontasters) like and consume more dietary fat and are prone to obesity. The relationship between the PROP phenotype and obesity is influenced by multiple confounders, including sex, food access, ethnicity, and socioeconomic status. Future studies that adjust for these variables are needed.
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Affiliation(s)
- Kathleen L Keller
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania 16802; .,Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802
| | - Shana Adise
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania 16802;
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49
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Barajas-Ramírez JA, Quintana-Castro R, Oliart-Ros RM, Angulo-Guerrero O. Bitter taste perception andTAS2R38genotype: effects on taste sensitivity, food consumption and anthropometry in Mexican adults. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3319] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jahir A. Barajas-Ramírez
- UNIDA; Instituto Tecnologico de Veracruz; Miguel Angel de Quevedo 2779, Col. Formando Hogar C.P.97897 H. Veracruz Veracruz México
| | - Rodolfo Quintana-Castro
- Facultad de Bioanálisis; Universidad Veracruzana; Iturbide s/n. Veracruz Veracruz Col Centro C.P. 91879 México
| | - Rosa M. Oliart-Ros
- UNIDA; Instituto Tecnologico de Veracruz; Miguel Angel de Quevedo 2779, Col. Formando Hogar C.P.97897 H. Veracruz Veracruz México
| | - Ofelia Angulo-Guerrero
- UNIDA; Instituto Tecnologico de Veracruz; Miguel Angel de Quevedo 2779, Col. Formando Hogar C.P.97897 H. Veracruz Veracruz México
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50
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Robino A, Mezzavilla M, Pirastu N, La Bianca M, Gasparini P, Carlino D, Tepper BJ. Understanding the role of personality and alexithymia in food preferences and PROP taste perception. Physiol Behav 2016; 157:72-8. [PMID: 26805725 DOI: 10.1016/j.physbeh.2016.01.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Revised: 11/11/2015] [Accepted: 01/20/2016] [Indexed: 10/22/2022]
Abstract
Taste perception and food preferences are influenced by a variety of factors, including personality characteristics. The aims of this study were to examine the role of personality characteristics, such as alexithymia (a personality construct characterized by inability to identify, describe, and work with one's own feelings), in: 1) taste responses to the bitter genetic taste-marker PROP and 2) food liking. We studied 649 healthy subjects residing in six genetically-isolated villages of Northeast Italy. Data on PROP taste responsiveness, food liking, personality characteristics and TAS2R28 genotypes were collected. Results showed that PROP non-tasters had higher alexithymia scores than PROP tasters. Moreover, the presence of alexithymia in heterozygous individuals for the rs1726886 polymorphism of the TAS2R38 gene was associated with a reduction in the perceived intensity of PROP. Finally, higher alexithymia scores were associated with liking of alcohol, sweets and fats/meats whereas lower alexithymia scores were related to liking of vegetables, condiments and strong cheeses, Measures of temperament, character, anxiety and depression were also related to food liking. Our findings suggest that: 1) alexithymia, in addition to the TAS2R38 polymorphism, may play a role in responsiveness to the aversive and bitter taste of PROP; and 2) alexithymia, in combination with other personality traits, may provide important insights for better understanding food liking.
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Affiliation(s)
- Antonietta Robino
- Institute for Maternal and Child Health, IRCCS "Burlo Garofolo", Via dell'Istria 65/1, 34137 Trieste, Italy.
| | - Massimo Mezzavilla
- Department of Medical Sciences, University of Trieste, Piazza dell'Ospitale, 1, 34125 Trieste, Italy; Department of Medical Sciences, University of Trieste, Piazza dell'Ospitale, 1, 34125 Trieste, Italy.
| | - Nicola Pirastu
- Department of Medical Sciences, University of Trieste, Piazza dell'Ospitale, 1, 34125 Trieste, Italy; Department of Medical Sciences, University of Trieste, Piazza dell'Ospitale, 1, 34125 Trieste, Italy.
| | - Martina La Bianca
- Institute for Maternal and Child Health, IRCCS "Burlo Garofolo", Via dell'Istria 65/1, 34137 Trieste, Italy.
| | - Paolo Gasparini
- Department of Medical Sciences, University of Trieste, Piazza dell'Ospitale, 1, 34125 Trieste, Italy; Department of Medical Sciences, University of Trieste, Piazza dell'Ospitale, 1, 34125 Trieste, Italy.
| | | | - Beverly J Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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