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Papakostas P, Tzikos G, Pyankova G, Menni AE, Pourtoulidou DF, Shrewsbury AD, Lidoriki I, Stelmach V, Fyntanidou B, Grosomanidis V, Stavrou G, Kotzampassi K. Changes in Food Preferences Before and After Intragastric Balloon Placement. Obes Surg 2024; 34:2091-2100. [PMID: 38703243 DOI: 10.1007/s11695-024-07233-1] [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: 08/18/2023] [Revised: 04/08/2024] [Accepted: 04/16/2024] [Indexed: 05/06/2024]
Abstract
BACKGROUNDS In recent years, numerous studies have tried to decode the way bariatric surgery works toward weight reduction by the use of food preference questionnaires. The intragastric balloon has gained popularity, mainly due to its limited invasiveness, in patients with obesity not fulfilling criteria for bariatric surgery. However, there is no study assessing the changes in food preferences [FP]. We decided to analyze the FP of individuals prior to intragastric balloon insertion and following its removal, on the strict condition that participants must complete the 6-month treatment period and attend at least 4 of the 7 follow-up interviews. METHODS Patients were asked to rate the frequency of consumption of 63 food items before balloon insertion, at monthly intervals and after balloon removal. The food categories were protein, carbohydrates, fruit and vegetables, and sweets and fats. RESULTS The questionnaires of 320 participants were analyzed. A reduced frequency in consumption of meat and meat products, high-fat, and high-carbohydrate/sugary products and an increase in raw vegetables and fruit was found in all individuals. CONCLUSION The intragastric balloon seems to exert analogically similar mechanisms to bariatric surgery for weight loss, both functioning through alterations in FP. These are dictated by the anatomical re-configuration of the stomach, but mainly by counseling of dieticians and the self-education of the patient after experiencing unpleasant postprandial discomfort.
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Affiliation(s)
- Pyrros Papakostas
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - Georgios Tzikos
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - Gerry Pyankova
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | | | | | - Anne D Shrewsbury
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - Irene Lidoriki
- First Department of Surgery, National & Kapodistrian University of Athens, Athens, Greece
| | - Veroniki Stelmach
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - Barbara Fyntanidou
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - Vasilis Grosomanidis
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - George Stavrou
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece
| | - Katerina Kotzampassi
- Department of Surgery, Aristotle Univesity of Thessaloniki, 54636, Thessaloniki, Greece.
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Rurgo S, Cantone E, Pesce M, Efficie E, Musella M, Polese B, De Conno B, Pagliaro M, Seguella L, Guida B, Esposito G, Sarnelli G. Sleeve Gastrectomy-Induced Body Mass Index Reduction Increases the Intensity of Taste Perception's and Reduces Bitter-Induced Pleasantness in Severe Obesity. J Clin Med 2022; 11:3957. [PMID: 35887721 PMCID: PMC9321134 DOI: 10.3390/jcm11143957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 01/27/2023] Open
Abstract
Background: The sense of taste is involved in food behavior and may drive food choices, likely contributing to obesity. Differences in taste preferences have been reported in normal-weight as compared to obese subjects. Changes in taste perception with an increased sweet-induced sensitivity have been reported in surgically treated obese patients, but data regarding the perception of basic tastes yielded conflicting results. We aimed to evaluate basic taste identification, induced perception, and pleasantness in normal-weight controls and obese subjects before and after bariatric surgery. Methods: Severe obese and matched normal weight subjects underwent a standardized spit test to evaluate sweet, bitter, salty, umami, and sour taste identification, induced perception, and pleasantness. A subset of obese subjects were also studied before and 12 months after sleeve gastrectomy. Results: No significant differences in basic taste-induced perceptions were observed, although a higher number of controls correctly identified umami than did obese subjects. Sleeve-gastrectomy-induced weight loss did not affect the overall ability to correctly identify basic tastes but was associated with a significant increase in taste intensities, with higher scores for sour and bitter, and a significantly reduced bitter-induced pleasantness. Conclusions: The perception of basic tastes is similar in normal-weight and severely obese subjects. Sleeve-gastrectomy-induced weight loss significantly increases basic taste-induced intensity, and selectively reduces bitter-related pleasantness without affecting the ability to identify the tastes. Our findings reveal that taste perception is influenced by body mass index changes, likely supporting the hypothesis that centrally mediated mechanisms modulate taste perception in severe obesity.
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Affiliation(s)
- Sara Rurgo
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Elena Cantone
- Department of Neuroscience, Reproductive and Odontostomatologic Science, ENT Section, ‘Federico II’ University of Naples, 80131 Naples, Italy;
| | - Marcella Pesce
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Eleonora Efficie
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Mario Musella
- Advanced Biomedical Sciences Department, Naples “Federico II” University, AOU “Federico II”—Via S. Pansini 5, 80131 Naples, Italy;
| | - Barbara Polese
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Barbara De Conno
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Marta Pagliaro
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Luisa Seguella
- Department of Physiology and Pharmacology, Faculty of Pharmacy and Medicine, Sapienza University of Rome, 00161 Rome, Italy; (L.S.); (G.E.)
| | - Bruna Guida
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
| | - Giuseppe Esposito
- Department of Physiology and Pharmacology, Faculty of Pharmacy and Medicine, Sapienza University of Rome, 00161 Rome, Italy; (L.S.); (G.E.)
| | - Giovanni Sarnelli
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (S.R.); (M.P.); (E.E.); (B.P.); (B.D.C.); (M.P.); (B.G.)
- UNESCO Chair on Health Education and Sustainable Development, “Federico II” University, 80131 Naples, Italy
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Yao Z, Scott K. Serotonergic neurons translate taste detection into internal nutrient regulation. Neuron 2022; 110:1036-1050.e7. [PMID: 35051377 DOI: 10.1016/j.neuron.2021.12.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 09/26/2021] [Accepted: 12/16/2021] [Indexed: 12/20/2022]
Abstract
The nervous and endocrine systems coordinately monitor and regulate nutrient availability to maintain energy homeostasis. Sensory detection of food regulates internal nutrient availability in a manner that anticipates food intake, but sensory pathways that promote anticipatory physiological changes remain unclear. Here, we identify serotonergic (5-HT) neurons as critical mediators that transform gustatory detection by sensory neurons into the activation of insulin-producing cells and enteric neurons in Drosophila. One class of 5-HT neurons responds to gustatory detection of sugars, excites insulin-producing cells, and limits consumption, suggesting that they anticipate increased nutrient levels and prevent overconsumption. A second class of 5-HT neurons responds to gustatory detection of bitter compounds and activates enteric neurons to promote gastric motility, likely to stimulate digestion and increase circulating nutrients upon food rejection. These studies demonstrate that 5-HT neurons relay acute gustatory detection to divergent pathways for longer-term stabilization of circulating nutrients.
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Affiliation(s)
- Zepeng Yao
- Department of Molecular and Cell Biology, University of California, Berkeley, Berkeley, CA 94720, USA.
| | - Kristin Scott
- Department of Molecular and Cell Biology, University of California, Berkeley, Berkeley, CA 94720, USA; Helen Wills Neuroscience Institute, University of California, Berkeley, Berkeley, CA 94720, USA.
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Huang X, Guo Y, Wei Y. Gustatory Function and Salivary Flow Rate in Healthy Adults. Laryngoscope 2021; 132:844-848. [PMID: 34936101 DOI: 10.1002/lary.29998] [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: 07/11/2021] [Revised: 11/24/2021] [Accepted: 12/10/2021] [Indexed: 11/07/2022]
Abstract
OBJECTIVES/HYPOTHESIS In this study, we assessed gustatory function and whole-mouth saliva in healthy adults and investigated the association between gustatory function, salivary flow rate (SFR), and dry mouth. STUDY DESIGN Descriptive clinical study. METHODS We recruited 413 participants who reported a normal sense of smell-taste, comprising 206 females and 207 males with an age range of 19 to 80 years. Taste scores were obtained using whole-mouth tests to evaluate the gustatory function, SFR was assessed using the spitting method, and dry mouth was measured with the visual analog scale. RESULTS The total taste score (TTS) and SFR were significantly negatively correlated with age (rtaste = -0.522, P < .001; rSFR = -0.200, P < .001): TTS was significantly lower after the age of 50 and SFR decreased significantly after age 65. Women exhibited a significantly higher TTS than men (P < .001). However, there was no effect of sex on SFR. Dry mouth was negatively correlated with TTS (r = -0.223, P < .01) and SFR (r = -0.218, P < .01). Multiple regression analysis showed the independent variables of age, sex, and dry mouth predicted 34% of the variation in taste, while the independent variables of age and dry mouth predicted 6.1% of the variation in whole-mouth saliva. TTS was not significantly correlated with the SFR in healthy adults (r = 0.094, P = .056). CONCLUSIONS Age and dry mouth are important factors affecting gustatory function and whole-mouth saliva, with women exhibiting better taste sensitivity than men. Furthermore, there is no direct correlation between SFR and gustatory function in healthy adults. LEVEL OF EVIDENCE 3 Laryngoscope, 2021.
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Affiliation(s)
- Xiaobing Huang
- Department of Otolaryngology-Head and Neck Surgery, Beijing Anzhen Hospital, Capital Medical University, Beijing, China
| | - Yichen Guo
- Department of Otolaryngology-Head and Neck Surgery, Beijing Anzhen Hospital, Capital Medical University, Beijing, China
| | - Yongxiang Wei
- Department of Otolaryngology-Head and Neck Surgery, Beijing Anzhen Hospital, Capital Medical University, Beijing, China
- Department of Otolaryngology-Head and Neck Surgery, Capital Institute of Pediatrics, Beijing, China
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Gómez de Cedrón M, Wagner S, Reguero M, Menéndez-Rey A, Ramírez de Molina A. Miracle Berry as a Potential Supplement in the Control of Metabolic Risk Factors in Cancer. Antioxidants (Basel) 2020; 9:antiox9121282. [PMID: 33333960 PMCID: PMC7765360 DOI: 10.3390/antiox9121282] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 12/18/2022] Open
Abstract
The increased incidence of chronic diseases related to altered metabolism has become a social and medical concern worldwide. Cancer is a chronic and multifactorial disease for which, together with genetic factors, environmental factors are crucial. According to the World Health Organization (WHO), up to one third of cancer-related deaths could be prevented by modifying risk factors associated with lifestyle, including diet and exercise. Obesity increases the risk of cancer due to the promotion of low-grade chronic inflammation and systemic metabolic oxidative stress. The effective control of metabolic parameters, for example, controlling glucose, lipid levels, and blood pressure, and maintaining a low grade of chronic inflammation and oxidative stress might represent a specific and mechanistic approach against cancer initiation and progression. Miracle berry (MB) (Synsepalum dulcificum) is an indigenous fruit whose small, ellipsoid, and bright red berries have been described to transform a sour taste into a sweet one. MB is rich in terpenoids, phenolic compounds, and flavonoids, which are responsible for their described antioxidant activities. Moreover, MB has been reported to ameliorate insulin resistance and inhibit cancer cell proliferation and malignant transformation in vitro. Herein, we briefly summarize the current knowledge of MB to provide a scientific basis for its potential use as a supplement in the management of chronic diseases related to altered metabolism, including obesity and insulin resistance, which are well-known risk factors in cancer. First, we introduce cancer as a metabolic disease, highlighting the impact of systemic metabolic alterations, such as obesity and insulin resistance, in cancer initiation and progression. Next, as oxidative stress is closely associated with metabolic stress, we also evaluate the effect of phytochemicals in managing oxidative stress and its relationship with cancer. Finally, we summarize the main biological activities described for MB-derived extracts with a special focus on the ability of miraculin to transform a sour taste into a sweet one through its interaction with the sweet taste receptors. The identification of sweet taste receptors at the gastrointestinal level, with effects on the secretion of enterohormones, may provide an additional tool for managing chronic diseases, including cancer.
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Affiliation(s)
- Marta Gómez de Cedrón
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- Correspondence: (M.G.d.C.); (A.R.d.M.); Tel.: +34-91-727-81-00 (ext. 210) (M.G.d.C.); Fax: +34-91-188-07-56 (M.G.d.C.)
| | - Sonia Wagner
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- Medicinal Gardens SL, Marqués de Urquijo 47, 28008 Madrid, Spain;
| | - Marina Reguero
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- NATAC BIOTECH, Electronica 7, Alcorcón, 28923 Madrid, Spain
| | - Adrián Menéndez-Rey
- Medicinal Gardens SL, Marqués de Urquijo 47, 28008 Madrid, Spain;
- Biomedical Technology Center, Polytechnic University of Madrid, 28223 Pozuelo de Alarcón, Spain
| | - Ana Ramírez de Molina
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- Correspondence: (M.G.d.C.); (A.R.d.M.); Tel.: +34-91-727-81-00 (ext. 210) (M.G.d.C.); Fax: +34-91-188-07-56 (M.G.d.C.)
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Chen SI, Chiang CL, Chao CT, Chiang CK, Huang JW. Gustatory Function and the Uremic Toxin, Phosphate, Are Modulators of the Risk of Vascular Calcification among Patients with Chronic Kidney Disease: A Pilot Study. Toxins (Basel) 2020; 12:toxins12060420. [PMID: 32630499 PMCID: PMC7354456 DOI: 10.3390/toxins12060420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/18/2020] [Accepted: 06/23/2020] [Indexed: 12/25/2022] Open
Abstract
Patients with chronic kidney disease (CKD) have an increased risk of vascular calcification (VC), including aortic arch calcification (AAC). Few investigated the influence of gustatory function on the probability of having VC. We examined whether gustatory function results modulated the probability of having VC in patients with CKD. We prospectively enrolled adults with CKD (estimated glomerular filtration rate <60 mL/min/1.73 m2), with their AAC rated semi-quantitatively and gustatory function assessed by objective and subjective approaches. Multiple logistic regression was used to analyze the relationship between gustatory function results and AAC. Those with AAC had significantly better objective gustatory function in aggregate scores (p = 0.039) and categories (p = 0.022) and less defective bitter taste (p = 0.045) and scores (p = 0.037) than those without. Multiple regression analyses showed that higher aggregate scores (odds ratio (OR) 1.288, p = 0.032), or better gustatory function, and higher bitter taste scores (OR 2.558, p = 0.019) were each associated with a higher probability of having AAC among CKD patients; such an association was modulated by serum phosphate levels. In conclusion, better gustatory function was independently correlated with having AAC among CKD patients. A follow-up of VC severity may be an underrecognized component of care for CKD patients with a preserved gustatory function.
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Affiliation(s)
- Shih-I Chen
- Nephrology Division, Department of Internal Medicine, National Taiwan University Hospital Beihu Branch, Taipei 108, Taiwan;
- Geriatric and Community Medicine Research Center, National Taiwan University Hospital BeiHu Branch, Taipei 108, Taiwan
| | - Chin-Ling Chiang
- Department of Nursing, National Taiwan University Hospital Beihu Branch, Taipei 108, Taiwan;
| | - Chia-Ter Chao
- Nephrology Division, Department of Internal Medicine, National Taiwan University Hospital Beihu Branch, Taipei 108, Taiwan;
- Geriatric and Community Medicine Research Center, National Taiwan University Hospital BeiHu Branch, Taipei 108, Taiwan
- Graduate Institute of Toxicology, National Taiwan University, Taipei 10617, Taiwan;
- Correspondence: Chia-Ter Chao, ; Tel.: +886-2-23717101-5307; Fax: +886-2-23123456
| | - Chih-Kang Chiang
- Graduate Institute of Toxicology, National Taiwan University, Taipei 10617, Taiwan;
- Department of Integrative Diagnostics and Therapeutics, National Taiwan University Hospital, Taipei 100, Taiwan
| | - Jenq-Wen Huang
- Nephrology Division, Department of Internal Medicine, National Taiwan University Hospital Yunlin Branch, Yunlin County 260, Taiwan;
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Ao H, Li J, Li O, Su M, Gao X. Fructose vs glucose decreased liking/wanting and subsequent intake of high-energy foods in young women. Nutr Res 2020; 78:60-71. [PMID: 32516689 DOI: 10.1016/j.nutres.2020.05.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 03/11/2020] [Accepted: 05/06/2020] [Indexed: 12/25/2022]
Abstract
Recent research on the health impacts of added sugar has prompted the comparison of the effects of its 2 major components: glucose and fructose. Fructose was identified as a risk factor for obesity and metabolic syndrome. However, because of the differences in metabolic responses and responsivity of reward circuitry to palatable food, it is unknown if glucose and fructose induce similar appetite-related responses in humans with varying weights. This study compared the behavioral responses to food in young women of a healthy weight (n = 31) and with excess weight (n = 28). We hypothesized that (1) the inhibitory effect of glucose (vs fructose) on food-related responses would be greater in subjects of a healthy weight than in those with overweight/obesity and (2) subjects with overweight/obesity would exhibit a stronger preference for food than subjects with a healthy weight. After an overnight fast, the subjects ingested a glucose or equienergetic fructose beverage on 2 separate days, respectively. Then, they completed liking and wanting ratings and 2 decision-making tasks followed by ad libitum food intake. The results revealed that fructose reduced both liking and wanting for food in subjects with overweight/obesity and also decreased energy intake in all subjects. Relative to the healthy-weight group, subjects with overweight/obesity preferred the immediate reward. Moreover, only in the healthy-weight group were liking and wanting scores for food positively associated with actual food consumption. Overall, fructose (vs glucose) showed an acute inhibitory effect on appetite-related responses in subjects with excess weight.
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Affiliation(s)
- Hua Ao
- Faculty of Psychology, Southwest University, Chongqing, China; Key Laboratory of Cognition and Personality, Southwest University, Chongqing, China.
| | - Jiachun Li
- Faculty of Psychology, Southwest University, Chongqing, China.
| | - Ouwen Li
- Faculty of Psychology, Southwest University, Chongqing, China.
| | - Manyi Su
- Faculty of Psychology, Southwest University, Chongqing, China.
| | - Xiao Gao
- Faculty of Psychology, Southwest University, Chongqing, China; Key Laboratory of Cognition and Personality, Southwest University, Chongqing, China.
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Spaggiari G, Di Pizio A, Cozzini P. Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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