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Hartley I, Riis N, Liem DG, Keast R. Oral Exposure to Sodium Chloride without Subsequent Consumption Does Not Alter Salt Taste Function in Adults: A Cross-Over Intervention Study. J Nutr 2023; 153:543-551. [PMID: 36894246 DOI: 10.1016/j.tjnut.2022.12.010] [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: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND Reduction in dietary sodium increases salt taste sensitivity; however, non-oral sodium supplementation does not, suggesting that oral exposure is more important for modulating taste perception than consumption without tasting. OBJECTIVE Using psychophysical methods, we assessed the effect of a two-week intervention involving oral exposure to a tastant without consumption on modulating taste function. METHODS In a cross-over intervention study, n = 42 adults (age, mean ± SD: 29.7 ± 8.0 years) completed 4 intervention treatments requiring participants to rinse their mouths with 30 mL of a tastant, 3 times daily for 2 weeks. Treatments included oral exposure to 400 mM sodium chloride (NaCl), monosodium glutamate (MSG), monopotassium glutamate, and sucrose. Participants' taste function for salty, umami, and sweet [detection threshold (DT), recognition threshold (RT), and suprathreshold (ST)], and the glutamate-sodium discrimination status was evaluated before and after the tastant treatments. Effects of the interventions on taste function were assessed by using linear mixed models including treatment, time, and treatment x time interactions as fixed effects; significance was set at P > 0.05. RESULTS There was no treatment × time interaction on DT and RT for all tastes assessed (P > 0.05). The only change in ST was following the NaCl intervention, participants' salt ST decreased at the highest concentration (400 mM) compared with the pre-NaCl treatment taste assessment (mean difference (MD): -0.052 [95% CI: -0.093, -0.010] labeled magnitude scale, P = 0.016). Compared with the pre-MSG treatment taste assessment, participants improved their ability to perform the glutamate-sodium discrimination task after the MSG intervention (MD:1.64 [95% CI: 0.395, 2.878] correct discrimination tasks, P = 0.010). CONCLUSION Saltiness of an adult's free-living diet is unlikely to influence salt taste function, as oral exposure without consumption to a salt concentration greater than normally found in food, only attenuated taste responses to highly salty stimuli. This provides preliminary evidence that regulating salt taste function may require a coordinated response between oral activation and consumption of sodium.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia
| | - Nanna Riis
- National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia.
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Hartley I, Costanzo A, Liem DG, Keast R. Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11101. [PMID: 36078816 PMCID: PMC9518332 DOI: 10.3390/ijerph191711101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: -1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Andrew Costanzo
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
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3
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Abstract
The prototypical stimuli for umami taste is monosodium glutamate (MSG), which is the sodium salt form of glutamic acid. A proportion of the population has a reduced or complete inability to taste l-glutamate independent to the sodium ion. To determine individuals’ umami discrimination status, many studies use a series of triangle tests containing isomolar (29 mM) sodium chloride (NaCl) and MSG, requiring participants to correctly identify the odd sample. Across studies, inconsistent categorization criteria have been applied. The aim of this study was to determine the optimal classification criterion based on the number of tests assessed to ascertain an individual’s ability to discriminate between MSG and NaCl. Thirty-eight participants attended 3 taste assessment sessions, each involving 24 triangle tests (2 blocks of 12 tests) containing 29 mM NaCl and 29 mM MSG, detection and recognition threshold were measured for MSG, monopotassium glutamate (MPG), and sweet (sucrose) tastes. There was no learning, or fatigue trend over n = 24 (P = 0.228), and n = 12 (P = 0.940) triangle tests across each testing session. Twenty-four triangle tests produced the most consistent categorization of tasters across sessions (68.4%). The test–retest correlation across each testing session was highest for n = 24 triangle tests (ICC = 0.50), in comparison to 12 (ICC = 0.37). Overall, conducting n = 24 compared with n = 12 triangle tests provided the optimal classification to determine an individual’s ability to discriminate l-glutamate from NaCl and thus their umami discrimination status, based on the number of tests assessed in this study.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | | | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
- Corresponding author: Russell Keast, CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia. e-mail:
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4
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Jeong S, Lee J. Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.07.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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5
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Gotow N, Skrandies W, Kobayashi T, Kobayakawa T. Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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Abstract
Taste disorders, impacting well-being and physical health, can be caused by many etiologies including the use of medication. Recently, taste disturbance is also considered as one of the predominant symptoms of COVID-19 although its pathogenesis requires further research. Localized taste disorders may be overlooked considering that whole-mouth taste perception is insured through several mechanisms. Individuals often fail to discern taste from flavor, and interviews/surveys are insufficient to properly assess taste function. Hence, various taste assessment methods have been developed. Among them, psychophysical methods are most widely applied in a clinical context. Less-biased electrophysiological, imaging, or morphological methods are used to a much lesser degree. Overall, more research is needed in the field of taste.
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Affiliation(s)
- Y Zhu
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden University Hospital, Dresden, Germany
| | - T Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden University Hospital, Dresden, Germany.
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7
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Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Mechanisms of umami taste perception: From molecular level to brain imaging. Crit Rev Food Sci Nutr 2021; 62:7015-7024. [PMID: 33998842 DOI: 10.1080/10408398.2021.1909532] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to increase satiety, and hence could be used to control food intake. Therefore, it is important to understand the mechanism(s) involved in umami taste perception. This review discusses current knowledge of the mechanism(s) of umami perception from receptor level to human brain imaging. New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting umami taste and associations with genotype are discussed. The presence of umami taste receptors in the gastrointestinal tract, and the interactions between the brain and gut are highlighted. The review concludes that more research is required into umami taste perception to include not only oral umami taste perception, but also the wider "whole body" signaling mechanisms, to explore the interaction between the brain and gut in response to umami perception and ingestion.
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Affiliation(s)
- Ben Wu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Sally Eldeghaidy
- Division of Food, Nutrition and Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University Park Campus, University of Nottingham, UK
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Yuan Liu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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8
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Factors affecting detection of bimodal sour-savory mixture and inter-individual umami taste perception. Food Qual Prefer 2020; 89. [PMID: 33311858 DOI: 10.1016/j.foodqual.2020.104147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
While basic taste interactions have been the subject of many research studies, there is one combination where data is limited in the literature: sour and umami. This combination is universal in culinary preparations and of key interest to the food industry. Therefore, the primary goal of the present study is to assess how increasing concentrations of acidity (citric acid) affect, if at all, the intensity of a constant concentration of umami (monosodium glutamate, MSG). The secondary goal is to investigate other possible factors in umami taste perception. Here, a crowdsourced cohort of 734 individuals (age range 8-81) tasted and rated the intensity of 50 mM MSG alone, and in combination with citric acid at varying concentrations (1.25 mM, 6.25 mM, 31.25 mM). Participants were also genotyped for the single nucleotide polymorphism rs34160967 in the T1R1 gene. The results show a significant decrease in the intensity perception of umami as sour concentration increases (low: p = 0.005, medium: p < 0.001, high: p < 0.001). Situational factors such as participant hunger level and time since last eating also have a significant effect on umami intensity perception. Neither the biological factors of sex, age, and ancestry appear to play a role in umami perception, nor does variation in gene TAS1R1 at rs34160967. These new data contribute to the growing field of taste and sensory interaction by giving evidence that sour suppresses umami taste perception in bi-model samples.
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9
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Hartley IE, Liem DG, Keast RS. Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths. J Food Sci 2020; 85:3934-3942. [PMID: 33037609 DOI: 10.1111/1750-3841.15478] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 07/15/2020] [Accepted: 09/10/2020] [Indexed: 11/28/2022]
Abstract
This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.
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Affiliation(s)
- Isabella E Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
| | - Dijn G Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
| | - Russell Sj Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
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10
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Variants in taste genes on caries risk and caries activity status. Med Mol Morphol 2020; 53:244-251. [DOI: 10.1007/s00795-020-00263-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Accepted: 06/24/2020] [Indexed: 10/25/2022]
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11
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Cecchini MP, Knaapila A, Hoffmann E, Boschi F, Hummel T, Iannilli E. A cross-cultural survey of umami familiarity in European countries. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.01.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification. Nutrients 2019; 11:nu11010182. [PMID: 30654496 PMCID: PMC6356469 DOI: 10.3390/nu11010182] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 01/07/2019] [Accepted: 01/10/2019] [Indexed: 01/29/2023] Open
Abstract
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
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13
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Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
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14
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15
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Risso DS, Giuliani C, Antinucci M, Morini G, Garagnani P, Tofanelli S, Luiselli D. A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and culture. Appetite 2017; 114:240-247. [DOI: 10.1016/j.appet.2017.03.046] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 03/23/2017] [Accepted: 03/30/2017] [Indexed: 12/14/2022]
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16
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Setsu R, Hirano Y, Tokunaga M, Takahashi T, Numata N, Matsumoto K, Masuda Y, Matsuzawa D, Iyo M, Shimizu E, Nakazato M. Increased Subjective Distaste and Altered Insula Activity to Umami Tastant in Patients with Bulimia Nervosa. Front Psychiatry 2017; 8:172. [PMID: 28993739 PMCID: PMC5622337 DOI: 10.3389/fpsyt.2017.00172] [Citation(s) in RCA: 5] [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: 06/08/2017] [Accepted: 08/31/2017] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to examine differences in brain neural activation in response to monosodium glutamate (MSG), the representative component of umami, between patients with bulimia nervosa (BN) and healthy women (HW) controls. We analyzed brain activity after ingestion of an MSG solution using functional magnetic resonance imaging (fMRI) in a group of women with BN (n = 18) and a group of HW participants (n = 18). Both groups also provided a subjective assessment of the MSG solution via a numerical rating scale. The BN group subjectively rated the MSG solution lower in pleasantness and liking than the control group, although no difference in subjective intensity was noted. The fMRI results demonstrated greater activation of the right insula in the BN group versus the control group. Compared with the HW controls, the BN patients demonstrated both altered taste perception-related brain activity and more negative hedonic scores in response to MSG stimuli. Different hedonic evaluation, expressed as the relative low pleasing taste of umami tastant and associated with altered insula function, may explain disturbed eating behaviors, including the imbalance in food choices, in BN patients.
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Affiliation(s)
- Rikukage Setsu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Yoshiyuki Hirano
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Miki Tokunaga
- School of Nutrition and Dietetics, Kanagawa University of Human Services, Yokosuka, Japan
| | - Toru Takahashi
- Department of Nutrition and Health Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Noriko Numata
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Koji Matsumoto
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Yoshitada Masuda
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Daisuke Matsuzawa
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Masaomi Iyo
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Eiji Shimizu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Michiko Nakazato
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
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Cornelis MC, Tordoff MG, El-Sohemy A, van Dam RM. Recalled taste intensity, liking and habitual intake of commonly consumed foods. Appetite 2016; 109:182-189. [PMID: 27915079 DOI: 10.1016/j.appet.2016.11.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 10/06/2016] [Accepted: 11/28/2016] [Indexed: 12/19/2022]
Abstract
Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20-25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting. In Stage 2, 287 U.S. adults validated these selections, and let us reduce them to sets of 11-13 foods. Ratings of recalled taste intensity were consistent across age, sex and overweight status, with the exceptions that sweet, bitter and fatty-tasting foods were rated as more intense by women than by men. The recalled intensity ratings of the most bitter, salty and fatty foods (but not sour or sweet foods) were inversely correlated with liking and intake. The negative correlation between fatty taste intensity and fatty food liking was stronger among normal weight than among overweight participants. Our results suggest that the recalled taste intensity of foods is associated with food liking and habitual consumption, but the strength of these relationships varies by taste. The food lists based on taste intensity ratings provide a resource to efficiently calculate indices of exposure to the different tastes in future studies.
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Affiliation(s)
- Marilyn C Cornelis
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA.
| | | | - Ahmed El-Sohemy
- Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Rob M van Dam
- Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore, Singapore
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18
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Cerebral processing of umami: A pilot study on the effects of familiarity. Brain Res 2015; 1614:67-74. [DOI: 10.1016/j.brainres.2015.04.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 03/11/2015] [Accepted: 04/11/2015] [Indexed: 01/26/2023]
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19
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Rawal S, Hayes JE, Wallace MR, Bartoshuk LM, Duffy VB. Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity? Chem Senses 2013; 38:719-28. [PMID: 24000232 DOI: 10.1093/chemse/bjt040] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The TAS1R genes encode heterodimeric receptors that mediate umami (hTAS1R1 + hTAS1R3) and sweet (hTAS1R2 + hTAS1R3) sensations. The question of interest for this study is if TAS1R1 variation associates with differences in overall taste intensity. We leveraged an existing database of adults (n = 92, primarily European American) to test associations between 2 TAS1R1 single nucleotide polymorphisms (SNPs) (intronic rs17492553, C/T and exonic rs34160967, G/A) and intensity of 4 prototypical tastants (NaCl, sucrose, citric acid, and quinine), applied regionally to fungiform and circumvallate loci, and sampled with the whole mouth. Both SNPs were associated with modest shifts in perceived intensities across all taste qualities. Three genotype groups were represented for the intronic SNP-minor allele homozygotes (TT) averaged 40% lower intensities than did CC homozygotes for all regionally applied tastants, as well as whole-mouth NaCl and citric acid. Similar, but less pronounced, intensity differences were seen for the exonic SNP (GG homozygotes reported greater intensities than did the AA/AG group). Our predominantly European American cohort had a low frequency of AA homozygotes, which may have attenuated the SNP-related differences in perceived intensity. These preliminary findings, if replicated, could add TAS1R1 polymorphisms to the repertoire of genotypic and phenotypic markers of heightened taste sensation.
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Affiliation(s)
- Shristi Rawal
- Department of Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, 358 Mansfield Road, Unit 2101, Storrs, CT 06269-2101, USA.
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20
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Newcomb RD, Xia MB, Reed DR. Heritable differences in chemosensory ability among humans. ACTA ACUST UNITED AC 2012. [DOI: 10.1186/2044-7248-1-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
The combined senses of taste, smell and the common chemical sense merge to form what we call ‘flavor.’ People show marked differences in their ability to detect many flavors, and in this paper, we review the role of genetics underlying these differences in perception. Most of the genes identified to date encode receptors responsible for detecting tastes or odorants. We list these genes and describe their characteristics, beginning with the best-studied case, that of differences in phenylthiocarbamide (PTC) detection, encoded by variants of the bitter taste receptor gene TAS2R38. We then outline examples of genes involved in differences in sweet and umami taste, and discuss what is known about other taste qualities, including sour and salty, fat (termed pinguis), calcium, and the ‘burn’ of peppers. Although the repertoire of receptors involved in taste perception is relatively small, with 25 bitter and only a few sweet and umami receptors, the number of odorant receptors is much larger, with about 400 functional receptors and another 600 potential odorant receptors predicted to be non-functional. Despite this, to date, there are only a few cases of odorant receptor variants that encode differences in the perception of odors: receptors for androstenone (musky), isovaleric acid (cheesy), cis-3-hexen-1-ol (grassy), and the urinary metabolites of asparagus. A genome-wide study also implicates genes other than olfactory receptors for some individual differences in perception. Although there are only a small number of examples reported to date, there may be many more genetic variants in odor and taste genes yet to be discovered.
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Taste laterality studied by means of umami and salt stimuli: An fMRI study. Neuroimage 2012; 60:426-35. [DOI: 10.1016/j.neuroimage.2011.12.088] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Revised: 12/21/2011] [Accepted: 12/27/2011] [Indexed: 11/21/2022] Open
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