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Costanzo A. Temporal patterns in taste sensitivity. Nutr Rev 2024; 82:831-847. [PMID: 37558243 PMCID: PMC11082591 DOI: 10.1093/nutrit/nuad097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/11/2023] Open
Abstract
Individuals vary in their ability to taste, and some individuals are more sensitive to certain tastes than others. Taste sensitivity is a predictor of various factors, such as diet, eating behavior, appetite regulation, and overall health. Furthermore, taste sensitivity can fluctuate within an individual over short to long periods of time: for example, in daily (diurnal) cycles, monthly (menstrual) cycles (in females), and yearly (seasonal) cycles. Understanding these temporal patterns is important for understanding individual eating habits and food preferences, particularly in the context of personalized and precision nutrition. This review provides a summary of the literature on taste sensitivity patterns across 3 temporal dimensions: daily, monthly, and yearly. Good evidence for diurnal patterns has been observed for sweet taste and fat taste, although the evidence is limited to rodent studies for the latter. Obese populations showed limited variation to sweet and fat taste sensitivities over a day, with limited variation in sweet taste sensitivity being linked to insulin resistance. There were mixed observations of temporal variation in sensitivity to sour and umami tastes, and there were no patterns in sensitivity to bitter taste. Menstrual patterns in sweet taste sensitivity were consistent with patterns in food intake. Other taste modality investigations had mixed findings that had little agreement across studies. Hormonal changes in females influence taste sensitivity to some degree, although the overall patterns are unclear. Seasonal patterns have been less well studied, but there is weak evidence that sweet, salty, and bitter taste sensitivities change across seasons. Differences in seasonal taste patterns have been observed in subgroups susceptible to mental health disorders, requiring further investigation. Patterns of taste sensitivity are evident across multiple temporal dimensions, and more research is needed to determine the influence of these patterns on food intake. Dysregulation of these patterns may also be a marker of certain diseases or health conditions, warranting further investigation. Notably, the alimentary tastes (umami, fat, and carbohydrate) are underrepresented in this research area and require additional investigation.
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Affiliation(s)
- Andrew Costanzo
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
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2
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Walmsley R, Chong L, Hii MW, Brown RM, Sumithran P. The effect of bariatric surgery on the expression of gastrointestinal taste receptors: A systematic review. Rev Endocr Metab Disord 2024; 25:421-446. [PMID: 38206483 PMCID: PMC10942945 DOI: 10.1007/s11154-023-09865-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 12/11/2023] [Indexed: 01/12/2024]
Abstract
Gastrointestinal nutrient sensing via taste receptors may contribute to weight loss, metabolic improvements, and a reduced preference for sweet and fatty foods following bariatric surgery. This review aimed to investigate the effect of bariatric surgery on the expression of oral and post-oral gastrointestinal taste receptors and associations between taste receptor alterations and clinical outcomes of bariatric surgery. A systematic review was conducted to capture data from both human and animal studies on changes in the expression of taste receptors in oral or post-oral gastrointestinal tissue following any type of bariatric surgery. Databases searched included Medline, Embase, Emcare, APA PsychInfo, Cochrane Library, and CINAHL. Two human and 21 animal studies were included. Bariatric surgery alters the quantity of many sweet, umami, and fatty acid taste receptors in the gastrointestinal tract. Changes to the expression of sweet and amino acid receptors occur most often in intestinal segments surgically repositioned more proximally, such as the alimentary limb after gastric bypass. Conversely, changes to fatty acid receptors were observed more frequently in the colon than in the small intestine. Significant heterogeneity in the methodology of included studies limited conclusions regarding the direction of change in taste receptor expression induced by bariatric surgeries. Few studies have investigated associations between taste receptor expression and clinical outcomes of bariatric surgery. As such, future studies should look to investigate the relationship between bariatric surgery-induced changes to gut taste receptor expression and function and the impact of surgery on taste preferences, food palatability, and eating behaviour.Registration code in PROSPERO: CRD42022313992.
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Affiliation(s)
- Rosalind Walmsley
- Department of Medicine, St Vincent's Hospital Melbourne, University of Melbourne, Parkville, VIC, 3052, Australia
- Department of Surgery, St Vincent's Hospital Melbourne, University of Melbourne, Victoria, Australia
| | - Lynn Chong
- Department of Surgery, St Vincent's Hospital Melbourne, University of Melbourne, Victoria, Australia
| | - Michael W Hii
- Department of Surgery, St Vincent's Hospital Melbourne, University of Melbourne, Victoria, Australia
| | - Robyn M Brown
- Department of Pharmacology and Biochemistry, University of Melbourne, Victoria, Australia
| | - Priya Sumithran
- Department of Medicine, St Vincent's Hospital Melbourne, University of Melbourne, Parkville, VIC, 3052, Australia.
- Department of Surgery, Central Clinical School, Monash University, Victoria, Australia.
- Department of Endocrinology and Diabetes, Alfred Health, Victoria, Australia.
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3
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Edwin Thanarajah S, DiFeliceantonio AG, Albus K, Kuzmanovic B, Rigoux L, Iglesias S, Hanßen R, Schlamann M, Cornely OA, Brüning JC, Tittgemeyer M, Small DM. Habitual daily intake of a sweet and fatty snack modulates reward processing in humans. Cell Metab 2023; 35:571-584.e6. [PMID: 36958330 DOI: 10.1016/j.cmet.2023.02.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 10/21/2022] [Accepted: 02/23/2023] [Indexed: 03/25/2023]
Abstract
Western diets rich in fat and sugar promote excess calorie intake and weight gain; however, the underlying mechanisms are unclear. Despite a well-documented association between obesity and altered brain dopamine function, it remains elusive whether these alterations are (1) pre-existing, increasing the individual susceptibility to weight gain, (2) secondary to obesity, or (3) directly attributable to repeated exposure to western diet. To close this gap, we performed a randomized, controlled study (NCT05574660) with normal-weight participants exposed to a high-fat/high-sugar snack or a low-fat/low-sugar snack for 8 weeks in addition to their regular diet. The high-fat/high-sugar intervention decreased the preference for low-fat food while increasing brain response to food and associative learning independent of food cues or reward. These alterations were independent of changes in body weight and metabolic parameters, indicating a direct effect of high-fat, high-sugar foods on neurobehavioral adaptations that may increase the risk for overeating and weight gain.
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Affiliation(s)
- Sharmili Edwin Thanarajah
- Max Planck Institute for Metabolism Research, Cologne, Germany; Department of Psychiatry, Psychosomatic Medicine and Psychotherapy, University Hospital, Goethe University, Frankfurt, Germany
| | - Alexandra G DiFeliceantonio
- Fralin Biomedical Research Institute at Virginia Tech Carilion & Department of Human Nutrition, Foods, and Exercise, College of Agriculture and Life Sciences, Roanoke, VA, USA
| | - Kerstin Albus
- Cologne Excellence Cluster on Cellular Stress Responses in Aging-Associated Diseases (CECAD), University of Cologne, Cologne, Germany; Department I of Internal Medicine, Center for Integrated Oncology Aachen Bonn Cologne Duesseldorf (CIO ABCD) & Excellence Center for Medical Mycology (ECMM), Faculty of Medicine and University Hospital Cologne, Cologne, Germany
| | | | - Lionel Rigoux
- Max Planck Institute for Metabolism Research, Cologne, Germany
| | - Sandra Iglesias
- Translational Neuromodeling Unit, Institute for Biomedical Engineering, University of Zurich and Swiss Federal Institute of Technology, Zurich, Switzerland
| | - Ruth Hanßen
- Max Planck Institute for Metabolism Research, Cologne, Germany; Policlinic for Endocrinology, Diabetes and Preventive Medicine (PEPD), University of Cologne, Faculty of Medicine and University Hospital Cologne, Cologne, Germany
| | - Marc Schlamann
- Department of Neuroradiology, University Hospital of Cologne, Kerpener Str. 62, 50937 Cologne, Germany
| | - Oliver A Cornely
- Cologne Excellence Cluster on Cellular Stress Responses in Aging-Associated Diseases (CECAD), University of Cologne, Cologne, Germany; Department I of Internal Medicine, Center for Integrated Oncology Aachen Bonn Cologne Duesseldorf (CIO ABCD) & Excellence Center for Medical Mycology (ECMM), Faculty of Medicine and University Hospital Cologne, Cologne, Germany; German Centre for Infection Research (DZIF), Partner Site Bonn-Cologne, Cologne, Germany; Clinical Trials Centre Cologne (ZKS Köln), University of Cologne, Faculty of Medicine and University Hospital Cologne, Cologne, Germany
| | - Jens C Brüning
- Max Planck Institute for Metabolism Research, Cologne, Germany; Cologne Excellence Cluster on Cellular Stress Responses in Aging-Associated Diseases (CECAD), University of Cologne, Cologne, Germany; Policlinic for Endocrinology, Diabetes and Preventive Medicine (PEPD), University of Cologne, Faculty of Medicine and University Hospital Cologne, Cologne, Germany
| | - Marc Tittgemeyer
- Max Planck Institute for Metabolism Research, Cologne, Germany; Cologne Excellence Cluster on Cellular Stress Responses in Aging-Associated Diseases (CECAD), University of Cologne, Cologne, Germany.
| | - Dana M Small
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA.
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Jaime-Lara RB, Brooks BE, Vizioli C, Chiles M, Nawal N, Ortiz-Figueroa RSE, Livinski AA, Agarwal K, Colina-Prisco C, Iannarino N, Hilmi A, Tejeda HA, Joseph PV. A systematic review of the biological mediators of fat taste and smell. Physiol Rev 2023; 103:855-918. [PMID: 36409650 PMCID: PMC9678415 DOI: 10.1152/physrev.00061.2021] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is growing interest in the study of the biological mediators of fat taste and associated olfaction as potential targets for pharmacologic and nutritional interventions in the context of obesity and health. The number of studies examining mechanisms underlying fat taste and smell has grown rapidly in the last 5 years. Therefore, the purpose of this systematic review is to summarize emerging evidence examining the biological mechanisms of fat taste and smell. A literature search was conducted of studies published in English between 2014 and 2021 in adult humans and animal models. Database searches were conducted using PubMed, EMBASE, Scopus, and Web of Science for key terms including fat/lipid, taste, and olfaction. Initially, 4,062 articles were identified through database searches, and a total of 84 relevant articles met inclusion and exclusion criteria and are included in this review. Existing literature suggests that there are several proteins integral to fat chemosensation, including cluster of differentiation 36 (CD36) and G protein-coupled receptor 120 (GPR120). This systematic review will discuss these proteins and the signal transduction pathways involved in fat detection. We also review neural circuits, key brain regions, ingestive cues, postingestive signals, and genetic polymorphism that play a role in fat perception and consumption. Finally, we discuss the role of fat taste and smell in the context of eating behavior and obesity.
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Affiliation(s)
- Rosario B. Jaime-Lara
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Brianna E. Brooks
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Carlotta Vizioli
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Mari Chiles
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland,4Section of Neuromodulation and Synaptic Integration, Division of Intramural Research, National Institute of Mental Health, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Nafisa Nawal
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Rodrigo S. E. Ortiz-Figueroa
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Alicia A. Livinski
- 3NIH Library, Office of Research Services, Office of the Director, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Khushbu Agarwal
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Claudia Colina-Prisco
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Natalia Iannarino
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Aliya Hilmi
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Hugo A. Tejeda
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland
| | - Paule V. Joseph
- 1Section of Sensory Science and Metabolism Unit, Division of Intramural Research, National Institutes of Health, National Institute of Alcohol Abuse and Alcoholism, U.S. Department of Health and Human Services, Bethesda, Maryland,2Section of Sensory Science and Metabolism, Division of Intramural Research, National Institute of Nursing Research, National Institutes of Health, U.S. Department of Health and Human Services, Bethesda, Maryland
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5
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Bolesina N, Gatti G, López de Blanc S, Dhooge S, Rocha D, Fernandez E, Ferreyra R, Palla V, Grupe V, Morelatto R, Maccioni M. Oral squamous cell carcinoma (OSCC) tumors from heavy alcohol consumers are associated with higher levels of TLR9 and a particular immunophenotype: Impact on patient survival. Front Immunol 2022; 13:941667. [PMID: 35990685 PMCID: PMC9389540 DOI: 10.3389/fimmu.2022.941667] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 07/15/2022] [Indexed: 12/24/2022] Open
Abstract
Oral squamous cell carcinoma (OSCC) is one of the most frequent types of oral cancer in developing countries and its burden correlates with exposure to tobacco and excessive alcohol consumption. Toll like receptors (TLRs) are major sensors of inflammatory stimuli, from both microbial and sterile causes and as such, they have been related to tumor progression and metastasis. Here, we evaluated the expression of TLR2, 4 and 9 as well as CD3+, CD8+ and Granzyme B+ cell infiltration by immunohistochemistry in oral samples of 30 patients with OSCC, classified according to their consumption of alcohol. Our findings indicate that there is a significant association between heavy alcohol consumption and tumors with higher expression levels of TLR9. Moreover, patients with TLR9high tumors, as well as those who indicated high consumption of alcohol exhibited a diminished overall survival. TCGA data analysis indicated that TLR9high tumors express a significant increase in some genes related with the oral cavity itself, inflammation and tumor promotion. Our analysis of tumor infiltrating leukocytes demonstrated that the major differences perceived in heavy alcohol consumers was the location of CD8+ T cells infiltrating the tumor, which showed lower numbers intratumorally. Our data suggest the existence of a pathogenic loop that involves alcohol consumption, high TLR9 expression and the immunophenotype, which might have a profound impact on the progression of the disease.
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Affiliation(s)
- Nicolás Bolesina
- Departamento de Patología Oral, Cátedra de Estomatología, Facultad de Odontología, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Gerardo Gatti
- Fundación para el Progreso de la Medicina. Laboratorio de Investigación en Cáncer, Córdoba, Argentina
| | - Silvia López de Blanc
- Departamento de Patología Oral, Cátedra de Estomatología, Facultad de Odontología, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Sabrina Dhooge
- Fundación para el Progreso de la Medicina. Laboratorio de Investigación en Cáncer, Córdoba, Argentina
| | - Darío Rocha
- Centro de Investigación y Desarrollo en Inmunología y Enfermedades Infecciosas, CIDIE-CONICET, Universidad Católica de Córdoba; Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Elmer Fernandez
- Centro de Investigación y Desarrollo en Inmunología y Enfermedades Infecciosas, CIDIE-CONICET, Universidad Católica de Córdoba; Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Ruth Ferreyra
- Departamento de Patología Oral, Cátedra de Estomatología, Facultad de Odontología, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Vanesa Palla
- Fundación para el Progreso de la Medicina. Laboratorio de Investigación en Cáncer, Córdoba, Argentina
| | - Verónica Grupe
- Fundación para el Progreso de la Medicina. Laboratorio de Investigación en Cáncer, Córdoba, Argentina
| | - Rosana Morelatto
- Departamento de Patología Oral, Cátedra de Estomatología, Facultad de Odontología, Universidad Nacional de Córdoba, Córdoba, Argentina
- *Correspondence: Mariana Maccioni, ; Rosana Andrea Morelatto,
| | - Mariana Maccioni
- Centro de Investigaciones en Bioquímica Clínica e Inmunología, CIBICI-CONICET, Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina
- *Correspondence: Mariana Maccioni, ; Rosana Andrea Morelatto,
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6
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Brondel L, Quilliot D, Mouillot T, Khan NA, Bastable P, Boggio V, Leloup C, Pénicaud L. Taste of Fat and Obesity: Different Hypotheses and Our Point of View. Nutrients 2022; 14:nu14030555. [PMID: 35276921 PMCID: PMC8838004 DOI: 10.3390/nu14030555] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 01/09/2023] Open
Abstract
Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of this disease.
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Affiliation(s)
- Laurent Brondel
- Centre for Taste and Feeding Behaviour, UMR 6265 CNRS, 1324 INRAE, University of Burgundy, Franche-Comté, 21000 Dijon, France; (T.M.); (C.L.)
- Correspondence: ; Tel.: +33-3-80681677 or +33-6-43213100
| | - Didier Quilliot
- Unité Multidisciplinaire de la Chirurgie de L’obésité, University Hospital Nancy-Brabois, 54500 Vandoeuvre-les-Nancy, France;
| | - Thomas Mouillot
- Centre for Taste and Feeding Behaviour, UMR 6265 CNRS, 1324 INRAE, University of Burgundy, Franche-Comté, 21000 Dijon, France; (T.M.); (C.L.)
- Department of Hepato-Gastro-Enterology, University Hospital, 21000 Dijon, France
| | - Naim Akhtar Khan
- Physiologie de Nutrition & Toxicologie (NUTox), UMR/UB/AgroSup 1231, University of Burgundy, Franche-Comté, 21000 Dijon, France;
| | | | | | - Corinne Leloup
- Centre for Taste and Feeding Behaviour, UMR 6265 CNRS, 1324 INRAE, University of Burgundy, Franche-Comté, 21000 Dijon, France; (T.M.); (C.L.)
| | - Luc Pénicaud
- Institut RESTORE, Toulouse University, CNRS U-5070, EFS, ENVT, Inserm U1301 Toulouse, 31432 Toulouse, France;
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7
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OZTURK EE, DIKMEN D. Association between fat taste sensitivity and diet quality in healthy male Turkish adults. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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8
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Tanaka A, Mochizuki T, Ishibashi T, Akamizu T, Matsuoka TA, Nishi M. Reduced Fat Taste Sensitivity in Obese Japanese Patients and Its Recovery after a Short-Term Weight Loss Program. J Nutr Sci Vitaminol (Tokyo) 2022; 68:504-512. [PMID: 36596548 DOI: 10.3177/jnsv.68.504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fat taste has recently attracted attention as the 'sixth taste.' However, the relationship between fat and sweet taste in Japanese obesity has not yet been examined, and no reports have ascertained whether improvement of fat taste can be obtained by weight loss. Patients were recruited into obesity group (BMI≥30 kg/m2; n=15) or control group (BMI<25 kg/m2; n=11). They answered a questionnaire on smoking, eating behavior, lifestyle, and food frequency, and their taste thresholds were measured (fat, umami, and sweet). The obesity group was tested twice (on admission and before discharge). They showed several eating behavior abnormalities, higher total energy intake, and less physical activity. There were some gender differences: physical inactivity was more prominent in females, and high total energy intake in males, which correlates with fat taste rank. Fat taste rank was significantly higher in obesity group, whereas taste rank of umami and sweet were not significantly different. Gender-specific analysis of fat taste rank revealed only male obesity showed significant difference. Reduced sensitivity of fat may be specific to male gender or obesity by overeating, but not by physical inactivity. Multiple logistic regression analysis revealed that fat taste was a factor relevant to obesity. Fat taste significantly improved after a weight loss program, with average duration of 11.3 d. Japanese obese people, especially males and those who are obese by overeating, have reduced sensitivity to fat taste. This can be recovered by even a short-term weight loss program.
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Affiliation(s)
- Akiko Tanaka
- Division of Clinical Nutrition and Metabolism, Wakayama Medical University Hospital
- The First Department of Medicine, Wakayama Medical University
| | - Tatsuma Mochizuki
- Division of Clinical Nutrition and Metabolism, Wakayama Medical University Hospital
| | | | | | | | - Masahiro Nishi
- Division of Clinical Nutrition and Metabolism, Wakayama Medical University Hospital
- The First Department of Medicine, Wakayama Medical University
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9
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Abstract
During the last couples of years, a number of studies have increasingly accumulated on the gustatory perception of dietary fatty acids in rodent models and human beings in health and disease. There is still a debate to coin a specific term for the gustatory perception of dietary fatty acids either as the sixth basic taste quality or as an alimentary taste. Indeed, the psycho-physical cues of orosensory detection of dietary lipids are not as distinctly perceived as other taste qualities like sweet or bitter. The cellular and molecular pharmacological mechanisms, triggered by the binding of dietary long-chain fatty acids (LCFAs) to tongue taste bud lipid receptors like CD36 and GPR120, involve Ca2+ signaling as other five basic taste qualities. We have not only elucidated the role of Ca2+ signaling but also identified different components of the second messenger cascade like STIM1 and MAP kinases, implicated in fat taste perception. We have also demonstrated the implication of Calhm1 voltage-gated channels and store-operated Ca2+ (SOC) channels like Orai1, Orai1/3, and TRPC3 in gustatory perception of dietary fatty acids. We have not only employed siRNA technology in vitro and ex vivo on tissues but also used animal models of genetic invalidation of STIM1, ERK1, Orai1, Calhm1 genes to explore their implications in fat taste signal transduction. Moreover, our laboratory has also demonstrated the importance of LCFAs detection dysfunction in obesity in animal models and human beings.
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Affiliation(s)
- Aziz Hichami
- Physiologie de la Nutrition and Toxicologie (NUTox), UMR1231 INSERM/Université de Bourgogne, Dijon, France
| | - Amira Sayed Khan
- Physiologie de la Nutrition and Toxicologie (NUTox), UMR1231 INSERM/Université de Bourgogne, Dijon, France
| | - Naim Akhtar Khan
- Physiologie de la Nutrition and Toxicologie (NUTox), UMR1231 INSERM/Université de Bourgogne, Dijon, France.
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10
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Huang LC, Running CA. OUP accepted manuscript. Chem Senses 2022; 47:6637485. [PMID: 35809054 DOI: 10.1093/chemse/bjac013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Li-Chu Huang
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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Feeney EL, McGuinness L, Hayes JE, Nolden AA. Genetic variation in sensation affects food liking and intake. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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12
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Schumann L, Wilken-Schmitz A, Trautmann S, Vogel A, Schreiber Y, Hahnefeld L, Gurke R, Geisslinger G, Tegeder I. Increased Fat Taste Preference in Progranulin-Deficient Mice. Nutrients 2021; 13:4125. [PMID: 34836380 PMCID: PMC8623710 DOI: 10.3390/nu13114125] [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: 09/18/2021] [Revised: 10/22/2021] [Accepted: 11/12/2021] [Indexed: 11/25/2022] Open
Abstract
Progranulin deficiency in mice is associated with deregulations of the scavenger receptor signaling of CD36/SCARB3 in immune disease models, and CD36 is a dominant receptor in taste bud cells in the tongue and contributes to the sensation of dietary fats. Progranulin-deficient mice (Grn-/-) are moderately overweight during middle age. We therefore asked if there was a connection between progranulin/CD36 in the tongue and fat taste preferences. By using unbiased behavioral analyses in IntelliCages and Phenomaster cages we showed that progranulin-deficient mice (Grn-/-) developed a strong preference of fat taste in the form of 2% milk over 0.3% milk, and for diluted MCTs versus tap water. The fat preference in the 7d-IntelliCage observation period caused an increase of 10% in the body weight of Grn-/- mice, which did not occur in the wildtype controls. CD36 expression in taste buds was reduced in Grn-/- mice at RNA and histology levels. There were no differences in the plasma or tongue lipids of various classes including sphingolipids, ceramides and endocannabinoids. The data suggest that progranulin deficiency leads to a lower expression of CD36 in the tongue resulting in a stronger urge for fatty taste and fatty nutrition.
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Affiliation(s)
- Lana Schumann
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Annett Wilken-Schmitz
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Sandra Trautmann
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Alexandra Vogel
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
| | - Yannick Schreiber
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
| | - Lisa Hahnefeld
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
| | - Robert Gurke
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
| | - Gerd Geisslinger
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
- Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, 60596 Frankfurt, Germany
- Fraunhofer Cluster of Excellence for Immune Mediated Diseases (CIMD), 60596 Frankfurt, Germany
| | - Irmgard Tegeder
- Institute of Clinical Pharmacology, Faculty of Medicine, Goethe-University Frankfurt, 60590 Frankfurt, Germany; (L.S.); (A.W.-S.); (S.T.); (A.V.); (Y.S.); (L.H.); (R.G.); (G.G.)
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13
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Wang X, Liu X, Jia Z, Zhang Y, Wang S, Zhang H. Evaluation of the Effects of Different Dietary Patterns on Breast Cancer: Monitoring Circulating Tumor Cells. Foods 2021; 10:foods10092223. [PMID: 34574333 PMCID: PMC8465684 DOI: 10.3390/foods10092223] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/17/2021] [Accepted: 09/17/2021] [Indexed: 12/29/2022] Open
Abstract
The occurrence and development of breast cancer are closely related to dietary factors, especially dietary patterns. This study was to investigate the effects of dietary patterns on the process of tumor metastasis by in vivo circulating tumor cell (CTC) capture strategy and monitoring changes of CTC numbers in breast tumor mice model. Meanwhile, the effects of different dietary patterns on the development of lung metastases of breast cancer and the volume and weight of carcinoma in situ were investigated. In this study, the increase in the number of CTCs was significantly promoted by dietary patterns such as high-salt diet, high-sugar diet, and high-fat diet, while it was delayed by ketogenic diet, low-fat diet, low-protein diet, diet restriction, and Mediterranean diet. These results indicated that the in vivo capture and detection of CTCs provides a convenient method for real-time cancer metastasis monitoring, and through in-depth study of the effects of different dietary patterns on tumor growth and metastasis, it can expand a new horizon in future cancer treatments.
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Affiliation(s)
- Xiuxiu Wang
- Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China; (X.W.); (X.L.); (Z.J.); (Y.Z.)
| | - Xiaoyu Liu
- Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China; (X.W.); (X.L.); (Z.J.); (Y.Z.)
| | - Zhenzhen Jia
- Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China; (X.W.); (X.L.); (Z.J.); (Y.Z.)
| | - Yilun Zhang
- Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China; (X.W.); (X.L.); (Z.J.); (Y.Z.)
| | - Shuo Wang
- School of Medicine, Nankai University, Tianjin 300457, China
- Correspondence: (S.W.); (H.Z.); Tel.: +86-0531-86180745 (H.Z.)
| | - Hongyan Zhang
- Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China; (X.W.); (X.L.); (Z.J.); (Y.Z.)
- Correspondence: (S.W.); (H.Z.); Tel.: +86-0531-86180745 (H.Z.)
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14
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Liu Y, Xu H, Dahir N, Calder A, Lin F, Gilbertson TA. GPR84 Is Essential for the Taste of Medium Chain Saturated Fatty Acids. J Neurosci 2021; 41:5219-5228. [PMID: 33941648 PMCID: PMC8211552 DOI: 10.1523/jneurosci.2530-20.2021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 04/16/2021] [Accepted: 04/20/2021] [Indexed: 11/21/2022] Open
Abstract
The ability of mammalian taste cells to respond to fatty acids (FAs) has garnered significant attention of late and has been proposed to represent a sixth primary taste. With few exceptions, studies on FA taste have centered exclusively on polyunsaturated FAs, most notably on linoleic acid. In the current study, we have identified an additional FA receptor, GPR84, in the gustatory system that responds to the medium-chain saturated FAs (MCFAs) in male mice. GPR84 ligands activate both Type II and Type III taste cells in calcium imaging and patch-clamp recording assays. MCFAs depolarize and lead to a rise in intracellular free [Ca2+] in mouse taste cells in a concentration-dependent fashion, and the relative ligand specificity in taste cells is consistent with the response profile of GPR84 expressed in a heterologous system. A systemic Gpr84-/- mouse model reveals a specific deficit in both the neural (via chorda tympani recording) and behavioral responses to administration of oral MCFAs compared with WT mice. Together, we show that the peripheral taste system can respond to an additional class of FAs, the saturated FAs, and that the cognate receptor necessary for this ability is GPR84.
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Affiliation(s)
- Yan Liu
- Department of Internal Medicine, University of Central Florida, Orlando, Florida 32827
| | - Han Xu
- Department of Biology, Utah State University, Logan, Utah 84322
| | - Naima Dahir
- Burnett School of Biomedical Sciences, University of Central Florida, Orlando, Florida 32827
| | - Ashley Calder
- Burnett School of Biomedical Sciences, University of Central Florida, Orlando, Florida 32827
| | - Fangjun Lin
- Burnett School of Biomedical Sciences, University of Central Florida, Orlando, Florida 32827
| | - Timothy A Gilbertson
- Department of Internal Medicine, University of Central Florida, Orlando, Florida 32827
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15
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Graham CAM, Pilic L, Mcgrigor E, Brown M, Easton IJ, Kean JN, Sarel V, Wehliye Y, Davis N, Hares N, Barac D, King A, Mavrommatis Y. The Associations Between Bitter and Fat Taste Sensitivity, and Dietary Fat Intake: Are They Impacted by Genetic Predisposition? Chem Senses 2021; 46:6297428. [PMID: 34117880 DOI: 10.1093/chemse/bjab029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
A relationship between bitter and fat taste sensitivity, CD36 rs1761667 and TAS2R38 has been demonstrated. However, research is scarce and does not take diet into account. This study aimed to explore associations between genetics, fat and bitter taste sensitivity and dietary fat intake in healthy UK adults. A cross-sectional study was carried out on 88 Caucasian participants (49 females and 39 males aged 35 ± 1 years; body mass index 24.9 ± 0.5 kg/m2). Bitter taste sensitivity was assessed using phenylthiocarbamide (PTC) impregnated strips and the general Labeled Magnitude Scale. Fat taste sensitivity was assessed by the Ascending Forced Choice Triangle Procedure and dietary intake with a semi-quantitative food frequency questionnaire. Genotyping for rs713598, rs1726866, rs10246939, and rs1761667 was performed. Participants with TAS2R38 PAV/PAV diplotype perceived PTC strips as more bitter than groups carrying AVI haplotypes (AVI/AVI, P = 1 × 10-6; AVI/AAV, P = 0.029). CD36 rs1761667 was associated with fat taste sensitivity (P = 0.008). A negative correlation between bitter taste sensitivity and saturated fat intake was observed (rs = -0.256, P = 0.016). When combining the CD36 genotypes and TAS2R38 diplotypes into one variable, participants carrying both TAS2R38 AVI haplotype and CD36 A allele had a higher intake of saturated fat compared to carriers of CD36 GG genotype or TAS2R38 PAV/PAV and PAV/AAV diplotypes (13.8 ± 0.3 vs. 12.6 ± 0.5%TEI, P = 0.047) warranting further exploration in a larger cohort.
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Affiliation(s)
- Catherine Anna-Marie Graham
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Leta Pilic
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Ella Mcgrigor
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Megan Brown
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Isabelle Jane Easton
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Jonathan Nyuma Kean
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Verity Sarel
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Yasmin Wehliye
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Natalie Davis
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Nisrin Hares
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Deanna Barac
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Alexandra King
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Yiannis Mavrommatis
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
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16
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Dutt M, Ng YK, Molendijk J, Karimkhanloo H, Liao L, Blazev R, Montgomery MK, Watt MJ, Parker BL. Western Diet Induced Remodelling of the Tongue Proteome. Proteomes 2021; 9:proteomes9020022. [PMID: 34066295 PMCID: PMC8163156 DOI: 10.3390/proteomes9020022] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/03/2021] [Accepted: 05/08/2021] [Indexed: 12/14/2022] Open
Abstract
The tongue is a heavily innervated and vascularized striated muscle that plays an important role in vocalization, swallowing and digestion. The surface of the tongue is lined with papillae which contain gustatory cells expressing various taste receptors. There is growing evidence to suggest that our perceptions of taste and food preference are remodelled following chronic consumption of Western diets rich in carbohydrate and fats. Our sensitivity to taste and also to metabolising Western diets may be a key factor in the rising prevalence of obesity; however, a systems-wide analysis of the tongue is lacking. Here, we defined the proteomic landscape of the mouse tongue and quantified changes following chronic consumption of a chow or Western diet enriched in lipid, fructose and cholesterol for 7 months. We observed a dramatic remodelling of the tongue proteome including proteins that regulate fatty acid and mitochondrial metabolism. Furthermore, the expressions of several receptors, metabolic enzymes and hormones were differentially regulated, and are likely to provide novel therapeutic targets to alter taste perception and food preference to combat obesity.
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17
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Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes. Nutrients 2021; 13:nu13020667. [PMID: 33669584 PMCID: PMC7922037 DOI: 10.3390/nu13020667] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/09/2021] [Accepted: 02/16/2021] [Indexed: 02/07/2023] Open
Abstract
There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
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18
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf 2020; 19:3439-3475. [PMID: 33337044 DOI: 10.1111/1541-4337.12633] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
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Affiliation(s)
| | - Jonathan D Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martina Heer
- International University of Applied Sciences, Bad Honnef, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | | | - Scott McGrane
- Waltham Petcare Science Institute, Waltham on the Wolds, UK
| | - Serge Pieters
- Haute Ecole Léonard de Vinci, Institut Paul Lambin, Brussels, Belgium
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
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19
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Preference for dietary fat: From detection to disease. Prog Lipid Res 2020; 78:101032. [PMID: 32343988 DOI: 10.1016/j.plipres.2020.101032] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/22/2020] [Accepted: 03/25/2020] [Indexed: 12/11/2022]
Abstract
Recent advances in the field of taste physiology have clarified the role of different basic taste modalities and their implications in health and disease and proposed emphatically that there might be a distinct cue for oro-sensory detection of dietary long-chain fatty acids (LCFAs). Hence, fat taste can be categorized as a taste modality. During mastication, LCFAs activate tongue lipid sensors like CD36 and GPR120 triggering identical signaling pathways as the basic taste qualities do; however, the physico-chemical perception of fat is not as distinct as sweet or bitter or other taste sensations. The question arises whether "fat taste" is a basic or "alimentary" taste. There is compelling evidence that fat-rich dietary intervention modulates fat taste perception where an increase or a decrease in lipid contents in the diet results, respectively, in downregulation or upregulation of fat taste sensitivity. Evidently, a decrease in oro-sensory detection of LCFAs leads to high fat intake and, consequently, to obesity. In this article, we discuss recent relevant advances made in the field of fat taste physiology with regard to dietary fat preference and lipid sensors that can be the target of anti-obesity strategies.
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20
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Costanzo A, Russell CG, Lewin S, Keast R. A Fatty Acid Mouth Rinse Decreases Self-Reported Hunger and Increases Self-Reported Fullness in Healthy Australian Adults: A Randomized Cross-Over Trial. Nutrients 2020; 12:nu12030678. [PMID: 32131518 PMCID: PMC7146224 DOI: 10.3390/nu12030678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/27/2020] [Accepted: 02/28/2020] [Indexed: 12/21/2022] Open
Abstract
Fatty acid (FA) chemoreception in the oral cavity, known as fat taste, may trigger a satiety response that is homologous to FA chemoreception in the gastrointestinal tract. In addition, individuals with an impaired fat taste sensitivity are more likely to have an impaired satiety response. This study aimed to assess the effect of an FA mouth rinse on self-reported appetite, and to determine if the effect is modified by fat taste sensitivity. Thirty-one participants (age, 32.0 ± 8.4 y; body mass index (BMI), 26.1 ± 8.1 kg/m2) were studied on four separate days to evaluate the effect of a 20 mM oleic acid (OA) mouth rinse (in duplicate) compared to a control (in duplicate) on self-reported appetite by using a visual analogue scale (VAS) every 30 min for three hours following a standardized low-fat breakfast. The area under the curve ratings for fullness were greater (p = 0.003), and those for hunger were lower (p = 0.002) following the OA rinse compared to the control. The effect of the OA rinse was greater in individuals who were hypersensitive to fat taste compared to moderately sensitive and hyposensitive individuals for fullness (p < 0.010) and hunger (p < 0.010) ratings. In summary, an OA mouth rinse decreases self-reported hunger and increases self-reported fullness, particularly in those who are more sensitive to fat taste. FA receptors in the oral cavity may be potential targets to regulate appetite.
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