keyword
MENU ▼
Read by QxMD icon Read
search

Fat taste

keyword
https://www.readbyqxmd.com/read/29768036/greater-reductions-in-fat-preferences-in-calhm1-than-cd36-knockout-mice
#1
Anthony Sclafani, Karen Ackroff
Several studies indicate an important role of gustation in intake and preference for dietary fat. The present study compared fat preference deficits produced by deletion of CD36, a putative fatty acid taste receptor, and CALHM1, an ion channel responsible for release of the ATP neurotransmitter used by taste cells. Naïve CD36 knockout (KO) mice displayed reduced preferences for soybean oil emulsions (Intralipid) at low concentrations (0.1-1%) compared to wildtype (WT) mice in 24 h/day two-bottle tests. CALHM1 KO mice displayed even greater Intralipid preference deficits compared to WT and CD36 KO mice...
May 16, 2018: American Journal of Physiology. Regulatory, Integrative and Comparative Physiology
https://www.readbyqxmd.com/read/29759103/dietary-taste-patterns-by-sex-and-weight-status-in-the-netherlands
#2
Astrid W B van Langeveld, Pey Sze Teo, Jeanne H M de Vries, Edith J M Feskens, Cees de Graaf, Monica Mars
Taste is a key driver of food choice and intake. Taste preferences are widely studied, unlike the diet's taste profile. This study assessed dietary taste patterns in the Netherlands by sex, BMI, age and education. A taste database, containing 476 foods' taste values, was combined with 2-d 24-h recalls in two study populations. The percentage of energy intake from six taste clusters was assessed in the Dutch National Food Consumption Survey (DNFCS 2007-2010; n 1351) and in an independent observational study: the Nutrition Questionnaires plus (NQplus) study (2011-2013; n 944)...
May 2018: British Journal of Nutrition
https://www.readbyqxmd.com/read/29746892/taste-phenotype-associates-with-cardiovascular-disease-risk-factors-via-diet-quality-in-multivariate-modeling
#3
Mastaneh Sharafi, Shristi Rawal, Maria Luz Fernandez, Tania B Huedo-Medina, Valerie B Duffy
Sensations from foods and beverages drive dietary choices, which in turn, affect risk of diet-related diseases. Perception of these sensation varies with environmental and genetic influences. This observational study aimed to examine associations between chemosensory phenotype, diet and cardiovascular disease (CVD) risk. Reportedly healthy women (n = 110, average age 45 ± 9 years) participated in laboratory-based measures of chemosensory phenotype (taste and smell function, propylthiouracil (PROP) bitterness) and CVD risk factors (waist circumference, blood pressure, serum lipids)...
May 7, 2018: Physiology & Behavior
https://www.readbyqxmd.com/read/29729915/effect-of-microencapsulated-ferrous-sulfate-particle-size-on-cheddar-cheese-composition-and-quality
#4
A Arce, Z Ustunol
Iron-fortified Cheddar cheese was manufactured with large microencapsulated ferrous sulfate (LMFS; 700-1,000 µm in diameter) or small microencapsulated ferrous sulfate (SMFS; 220-422 µm in diameter). Cheeses were aged 90 d. Compositional, chemical, and sensory characteristics were compared with control cheeses, which had no ferrous sulfate added. Compositional analysis included fat, protein, ash, moisture, as well as divalent cations iron, calcium, magnesium, and zinc. Thiobarbituric acid reactive species assay was conducted to determine lipid oxidation...
May 2, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29680646/from-cow-to-cheese-novel-phenotypes-related-to-the-sensory-profile-of-model-cheeses-from-individual-cows
#5
C Cipolat-Gotet, A Cecchinato, M A Drake, A Marangon, B Martin, G Bittante
Milk samples were taken once from a total of 1,224 Brown Swiss cows from 83 herds, and 1,500 mL of raw full-fat milk from each cow was processed according to a laboratory-scale model-cheese-making procedure. A sensory panel was assembled and the members trained to evaluate the sensory profile of individual model cheeses. The protocol scorecard was composed of 7 main sensory descriptors related to smell intensity, flavor intensity, taste (salt and sour), and texture (elasticity, firmness, and moisture), and 40 sensory attributes describing smell and flavor profiles...
April 18, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29673153/pectin-from-citrus-canning-wastewater-as-potential-fat-replacer-in-ice-cream
#6
Hua Zhang, Jianle Chen, Junhui Li, Chaoyang Wei, Xingqian Ye, John Shi, Shiguo Chen
Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined...
April 17, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29668321/the-role-of-lipolysis-in-postoral-and-oral-fat-preferences-in-mice
#7
Anthony Sclafani, Karen Ackroff
Fatty acid receptors in the mouth and gut are implicated in the appetite for fat-rich foods. The role of lipolysis in oral- and postoral-based fat preferences of C57BL/6J mice was investigated by inhibiting lipase enzymes with orlistat. Experiment 1 showed that postoral lipolysis is required: mice learned to prefer (by 70%) a flavored solution paired with intragastric infusions of 5% soybean oil but not a flavor paired with soybean oil + orlistat (4 mg/g fat) infusions. Experiments 2-4 tested the oral attraction to oil in mice given brief choice tests that minimize postoral effects...
April 18, 2018: American Journal of Physiology. Regulatory, Integrative and Comparative Physiology
https://www.readbyqxmd.com/read/29666542/development-of-gluten-free-fish-pseudoplatystoma-corruscans-patties-by-response-surface-methodology
#8
Mara C Romero, Ricardo A Fogar, Fabiana Rolhaiser, Verónica V Clavero, Ana M Romero, María A Judis
The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively...
May 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29660814/effects-of-cd36-genotype-on-oral-perception-of-oleic-acid-supplemented-safflower-oil-emulsions-in-two-ethnic-groups-a-preliminary-study
#9
Brenda Burgess, Melania Melis, Katelyn Scoular, Michael Driver, Karen M Schaich, Kathleen L Keller, Iole Tomassini Barbarossa, Beverly J Tepper
Previous studies demonstrate humans can detect fatty acids via specialized sensors on the tongue, such as the CD36 receptor. Genetic variation at the common single nucleotide polymorphism rs1761667 of CD36 has been shown to differentially impact the perception of fatty acids, but comparative data among different ethnic groups are lacking. In a small cohort of Caucasian and East Asian young adults, we investigated if: (1) participants could detect oleic acid (C18:1) added to safflower oil emulsions at a constant ratio of 3% (w/v); (2) supplementation of oleic acid to safflower oil emulsions enhanced perception of fattiness and creaminess; and (3) variation at rs1761667 influenced oleic acid detection and fat taste perception...
April 16, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29659658/effect-of-dietary-fat-intake-and-genetics-on-fat-taste-sensitivity-a-co-twin-randomized-controlled-trial
#10
Andrew Costanzo, Caryl Nowson, Liliana Orellana, Dieuwerke Bolhuis, Konsta Duesing, Russell Keast
Background: Individuals with impaired fat taste (FT) sensitivity have reduced satiety responses after consuming fatty foods, leading to increased dietary fat intake. Habitual consumption of dietary fat may modulate sensitivity to FT, with high consumption decreasing sensitivity [increasing fatty acid taste threshold (FATT)] and low consumption increasing sensitivity (decreasing FATT). However, some individuals may be less susceptible to diet-mediated changes in FATT due to variations in gene expression...
April 6, 2018: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/29618672/sweet-preference-associated-with-the-risk-of-hypercholesterolemia-among-middle-aged-women-in-korea
#11
Yoonjin Shin, Soojin Lee, Yangha Kim
AIMS: Sweet preference has been reported to be associated with various health problems. This study examined the influence of sweet taste preference on the risk of dyslipidemia in Korean middle-aged women. METHODS: The study selected 3,609 middle-aged women from the Korean Genome and Epidemiology Study (KoGES) and classified them into two groups on the basis of whether or not they preferred sweet taste. Dietary intake was analyzed using a semiquantitative food frequency questionnaire...
April 5, 2018: Journal of Atherosclerosis and Thrombosis
https://www.readbyqxmd.com/read/29606159/review-the-variability-of-the-eating-quality-of-beef-can-be-reduced-by-predicting-consumer-satisfaction
#12
S P F Bonny, J-F Hocquette, D W Pethick, I Legrand, J Wierzbicki, P Allen, L J Farmer, R J Polkinghorne, G E Gardner
The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each 'cut×cooking method combination' from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium...
April 2, 2018: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/29599485/neurocognitive-effects-of-umami-association-with-eating-behavior-and-food-choice
#13
Greta Magerowski, Gabrielle Giacona, Laura Patriarca, Konstantinos Papadopoulos, Paola Garza-Naveda, Joanna Radziejowska, Miguel Alonso-Alonso
Free glutamate, a key substance underlying the umami taste of foods, fulfills a number of physiological functions related to energy balance. Previous experimental studies have shown that intake of a broth or soup supplemented with monosodium glutamate (MSG) prior to a meal can decrease appetite and food intake, particularly in women with propensity to overeat and gain weight. In this study, we examined potential neurocognitive mechanisms underlying this effect. We evaluated changes after intake of a chicken broth with or without MSG added (MSG+/MSG-) in a sample of healthy young women...
March 30, 2018: Neuropsychopharmacology: Official Publication of the American College of Neuropsychopharmacology
https://www.readbyqxmd.com/read/29593595/how-does-food-taste-in-anorexia-and-bulimia-nervosa-a-protocol-for-a-quasi-experimental-cross-sectional-design-to-investigate-taste-aversion-or-increased-hedonic-valence-of-food-in-eating-disorders
#14
David Garcia-Burgos, Sabine Maglieri, Claus Vögele, Simone Munsch
Background: Despite on-going efforts to better understand dysregulated eating, the olfactory-gustatory deficits and food preferences in eating disorders (ED), and the mechanisms underlying the perception of and responses to food properties in anorexia nervosa (AN) and bulimia nervosa (BN) remain largely unknown; both during the course of the illness and compared to healthy populations. It is, therefore, necessary to systematically investigate the gustatory perception and hedonics of taste in patients with AN and BN...
2018: Frontiers in Psychology
https://www.readbyqxmd.com/read/29576702/the-standardized-extract-of-limonium-tetragonum-alleviates-chronic-alcoholic-liver-injury-in-c57bl-6j-mice
#15
Na-Hyun Kim, Jeong-Doo Heo, Jung-Rae Rho, Min Hye Yang, Eun Ju Jeong
Background: In traditional folk medicine, Limonium tetragonum is used in the treatment of uterine hemorrhage, tinnitus, and oligomenorrhea. Objective: This study aimed to identify the therapeutic effect of L. tetragonum EtOAc extract (EALT) on liver of mice with chronic alcohol poisoning. Materials and Methods: C57BL/6J mice were administered 100 mg/kg of EALT with a single binge ethanol/Lieber-DeCarli liquid diet for 8 weeks. Results: The chronic-binge ethanol diet induced a significant increase in liver marker enzyme activities...
January 2018: Pharmacognosy Magazine
https://www.readbyqxmd.com/read/29576584/oral-fat-sensitivity-is-associated-with-social-support-for-stress-coping-in-young-adult-men
#16
Takakuni Tanaka, Guang Hong, Kanako Tominami, Tada-Aki Kudo
Oral fat sensitivity (OFS), the ability to taste fat, is associated with eating habits in humans, including daily fatty food consumption; namely, proper OFS is important for health. In addition, lifestyle factors, such as stress and sleep, may affect fat intake. However, correlations between OFS, stress management, and sleep are largely unknown. Thus, we investigated the associations of OFS with lifestyle factors regarding stress management and daytime sleepiness in healthy young adult men. We measured OFS, sensitivities for three prototypical tastes (sweet, salty, and sour), and BMI in 22 subjects (27...
2018: Tohoku Journal of Experimental Medicine
https://www.readbyqxmd.com/read/29575437/meal-composition-influences-postprandial-sensations-independently-of-valence-and-gustation
#17
T Pribic, H Vilaseca, A Nieto, L Hernandez, H Monrroy, C Malagelada, A Accarino, J Roca, F Azpiroz
BACKGROUND: Palatability of meals with identical composition has been shown to influence postprandial sensations. Our aim was to determine to what extent meal composition influences postprandial sensations independently of palatability. METHODS: Randomized, crossover, double-blind trial comparing the postprandial responses to a low-fat vs a high-fat test meal, with the same physical and organoleptic characteristics (taste, smell, texture, color, and temperature)...
March 25, 2018: Neurogastroenterology and Motility: the Official Journal of the European Gastrointestinal Motility Society
https://www.readbyqxmd.com/read/29566052/effect-of-chemical-interaction-between-oleic-acid-and-l-arginine-on-oral-perception-as-a-function-of-polymorphisms-of-cd36-and-obpiia-and-genetic-ability-to-taste-6-n-propylthiouracil
#18
Melania Melis, Mariano Mastinu, Massimiliano Arca, Roberto Crnjar, Iole Tomassini Barbarossa
Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein (OBPIIa) polymorphisms, and 6-n-propylthiouracil (PROP) sensitivity, which is mediated by TAS2R38 receptor. L-Arginine (L-Arg) supplementation was shown to modify the perception of the five taste qualities. Here we analyzed the effect of three concentrations (5, 10, 15 mmol/L) of L-Arg on oral perception of oleic acid in forty-six subjects classified for PROP taster status and genotyped for TAS2R38, CD36 and OBPIIa polymorphisms...
2018: PloS One
https://www.readbyqxmd.com/read/29550814/effects-of-kudingcha-nanoparticles-in-hyperlipidaemic-rats-induced-by-a-high-fat-diet
#19
Hongliang Zhang, Xiaoqin Zou, Qiuyan Huang, Xiaobin Zhong, Zhenguang Huang
BACKGROUND/AIMS: The herbal medicine Kudingcha has a bitter taste and low bioavailability for lipid reduction. To improve the bioavailability and ameliorate the compliance, we prepared Kudingcha nanoparticles and investigated their effect in hyperlipidaemic rats. In addition, the safety and lipid-lowering mechanism of the Kudingcha nanoparticles were examined. METHODS: Kudingcha nanoparticles were prepared by ionotropic gelation and spray-drying. Seventy rats were randomly assigned into eight groups: a normal fat diet group (NF), a high-fat group (HF), a spontaneous recovery group (SR), a Kudingcha group (KDC), a blank nanoparticle group (B-N), and a Kudingcha nanoparticle groups (low, medium and high doses)...
2018: Cellular Physiology and Biochemistry
https://www.readbyqxmd.com/read/29514881/fructose-containing-caloric-sweeteners-as-a-cause-of-obesity-and-metabolic-disorders
#20
REVIEW
Luc Tappy
Compared with other carbohydrates, fructose-containing caloric sweeteners (sucrose, high-fructose corn syrup, pure fructose and fructose-glucose mixtures) are characterized by: a sweet taste generally associated with a positive hedonic tone; specific intestinal fructose transporters, i.e. GLUT5; a two-step fructose metabolism, consisting of the conversion of fructose carbones into ubiquitous energy substrates in splanchnic organs where fructolytic enzymes are expressed, and secondary delivery of these substrates to extrasplanchnic tissues...
March 7, 2018: Journal of Experimental Biology
keyword
keyword
111617
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"