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Fat taste

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
Joanna Kowalkowska, Marta Lonnie, Lidia Wadolowska, Jolanta Czarnocinska, Marzena Jezewska-Zychowicz, Ewa Babicz-Zielinska
Attitudes can be predictors of certain health-related behaviours. The attitudes of young females towards health and taste have not been yet fully examined and their associations with dietary behaviours remain unclear. The aim of the study was to investigate if attitudes are associated with dietary patterns in a representative sample of Polish girls. The study population consisted of 1107 girls, aged 13-21 and living in Poland. Attitudes were assessed using the Health and Taste Attitudes Scale (HTAS) and categorised as negative, neutral or positive...
February 23, 2018: Nutrients
Wen Lv, Graham Findlayson, Robin Dando
OBJECTIVE: Taste is influenced by factors from our environment, psychology, and from our own physiological state. The objective of the study was to determine whether sleep influences our sense of taste or our cravings for food. METHOD: 57 healthy panelists, predominantly of college age, submitted to sleep tracking, and subsequently underwent a series of sensory tests, using basic prototypic tastants as well as real foods. Panelists were also evaluated to quantify food cravings, using both the Leeds Food Preference Questionnaire, and the Control of Eating Questionnaire...
February 12, 2018: Appetite
Jiří Plesník, Omar Šerý, Amira S Khan, Peter Bielik, Naim A Khan
Recent evidence has raised the possibility of the existence of a sixth taste modality - that is, taste for fat - which is mediated by lingual CD36 and plays a role in obesity. Consequently, the genetic polymorphism of CD36 has been shown to be associated with altered oro-sensory detection of dietary lipids. In the present study, we investigated the relationship between oro-sensory perception of linoleic acid (LA), two CD36 polymorphisms (rs1527483 and rs3212018), obesity parameters and craving habits for dietary lipids in young Czech adults...
February 15, 2018: British Journal of Nutrition
S Cirera, A Clop, M J Jacobsen, M Guerin, P Lesnik, C B Jørgensen, M Fredholm, P Karlskov-Mortensen
Taste receptors (TASRs) and appetite and reward (AR) mechanisms influence eating behaviour, which in turn affects food intake and risk of obesity. In a previous study, we used next generation sequencing to identify potentially functional mutations in TASR and AR genes and found indications for genetic associations between identified variants and growth and fat deposition in a subgroup of animals (n = 38) from the UNIK resource pig population. This population was created for studying obesity and obesity-related diseases...
February 14, 2018: Animal Genetics
Ana San Gabriel, Kumiko Ninomiya, Hisayuki Uneyama
As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of "empty calories" or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets...
February 3, 2018: Nutrients
Yada Treesukosol, Timothy H Moran
The orosensory characteristics of a diet play a role in its acceptance and rejection. The current study was designed to investigate the gustatory components that contribute to the intake of a palatable, high-energy diet (HE; 45% calories from fat, 17% calories from sucrose). Here, rats were conditioned to avoid HE diet by pairings with i.p. injections of LiCl to induce visceral malaise. Subsequently, the degree of generalization was tested to an array of taste compounds using a brief-access lick procedure (10-s trials, 30-min sessions)...
February 1, 2018: Chemical Senses
Satabdi Ganguly, Arabinda Mahanty, Tandrima Mitra, Sasmita Mohanty, Basanta Kumar Das, Bimal Prasanna Mohanty
The Indian shad hilsa (Tenualosa ilisha), a commercially important food fish rich in oils, enjoys high consumer preference in the South Asian countries owing to its unique flavour and culinary properties. The present study was undertaken with the primary objective of determining the flesh quality attributes of hilsa in terms of nutritive value (gross chemical composition, amino acid, fatty acid and mineral composition), pH, water holding capacity (WHC) and expression of genes associated with fatty acid metabolism and flesh quality...
January 2018: Food Research International
Elie Chamoun, Joy M Hutchinson, Owen Krystia, Julia A Mirotta, David M Mutch, Andrea C Buchholz, Alison M Duncan, Gerarda Darlington, Jess Haines, David W L Ma
Snacking is an integral component of eating habits in young children that is often overlooked in nutrition research. While snacking is a substantial source of calories in preschoolers' diets, there is limited knowledge about the factors that drive snacking patterns. The genetics of taste may help to better understand the snacking patterns of children. The rs1761667 single nucleotide polymorphism (SNP) in the CD36 gene has been linked to fat taste sensitivity, the rs35874116 SNP in the TAS1R2 gene has been related to sweet taste preference, and the rs713598 SNP in the TAS2R38 gene has been associated with aversion to bitter, green leafy vegetables...
January 30, 2018: Nutrients
Marina B Pioltine, Maria Edna de Melo, Aritânia S Santos, Alisson D Machado, Ariana E Fernandes, Clarissa T Fujiwara, Cintia Cercato, Marcio C Mancini
Childhood obesity is a major public health problem. It has a direct impact on the quality of life of children and adolescents, as well as on their future risk of developing chronic diseases. Dietary patterns rich in fats and sugars and lacking dietary fibers, vitamins, and minerals, as well as lack of physical exercise have been associated with the rise of obesity prevalence. However, factors that contribute to the preference for foods rich in these nutrients are not well established. Taste is recognized as an important predictor of food choices, and polymorphisms in taste-related genes may explain the variability of taste preference and food intake...
January 29, 2018: Journal of Personalized Medicine
Giampiero Barbieri, Monica Bergamaschi, Marco Franceschini, Germana Barbieri
Pork loins were cooked with 5 different polyphenol-rich vegetable extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These extracts were added to brine, taking into account their solubility, for subsequent injection and cooking. Loins with added vegetable extracts exhibited higher antioxidant effect compared to controls, as shown by the oxidized/reduced ascorbate ratio, the potential of reduction and the fat oxidation rate. However, some effects were observed in terms of taste, colour changes and, in some cases (green tea and oregano), presence of blots on meat slices...
January 12, 2018: Meat Science
Pey Sze Teo, Astrid W B van Langeveld, Korrie Pol, Els Siebelink, Cees de Graaf, See Wan Yan, Monica Mars
Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country...
January 20, 2018: Appetite
Mo'ath F Bataineh, Ali M Al-Nawaiseh, Mohammad H Abu Altaieb, David M Bellar, Omar S Hindawi, Lawrence W Judge
Mouth rinsing using a carbohydrate (CHO) solution has been suggested to improve physical performance in fasting participants. This study examined the effects of CHO mouth rinsing during Ramadan fasting on running time to exhaustion and on peak treadmill speed (Vpeak). In a counterbalanced crossover design, 18 sub-elite male runners (Age: 21 ± 2 years, Weight: 68.1 ± 5.7 kg, VO2max: 55.4 ± 4.8 ml/kg/min) who observed Ramadan completed a familiarization trial and three experimental trials. The three trials included rinsing and expectorating a 25 mL bolus of either a 7...
January 24, 2018: European Journal of Sport Science
Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Wendin
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method...
January 17, 2018: Foods (Basel, Switzerland)
Jackie B Lipkowitz, Carolyn F Ross, Charles Diako, Denise M Smith
The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel, and to correlate these attributes with instrumental parameters obtained by the potentiometric electronic tongue. Three Cheddar cheese formulations (PFR of 0.74, 0.85, and 1.01) were produced in triplicate and composition was verified. Cheese was aged at 7.2°C and evaluated at 2, 5, 8, 10, 11, and 12 mo by a trained panel (n = 10) for 8 flavor and 5 taste attributes and using an electronic tongue for 7 nonvolatile taste attributes...
January 10, 2018: Journal of Dairy Science
Anthony Sclafani
I review the main themes of my 50-year research career in ingestive behavior as a graduate student at the University of Chicago and a professor at the City University of New York. A seminar course with my Ph.D. mentor, S. P. Grossman, sparked my interest in the hypothalamic obesity syndrome. I developed a wire knife to dissect the neuropathways and the functional disorder responsible for the syndrome. An elevated appetite setpoint that permitted the overconsumption of palatable foods appeared central to the hypothalamic syndrome...
January 2, 2018: Physiology & Behavior
Seung Soo Lee, Wansik Yu, Ho Young Chung, Oh Kyoung Kwon, Won Kee Lee
Purpose: This study evaluated the changes in nutritional status based on quality of life (QoL) item-level analysis to determine whether individual QoL responses might facilitate personal clinical impact. Materials and Methods: This study retrospectively evaluated QoL data obtained by the European Organisation for Research and Treatment of Cancer (EORTC) Quality of Life Questionnaire-Core 30 (QLQ-C30) and Quality of Life Questionnaire-Stomach (QLQ-STO22) as well as metabolic-nutritional data obtained by bioelectrical impedance analysis and blood tests...
December 2017: Journal of Gastric Cancer
Camille Crézé, Marie-Laure Notter-Bielser, Jean-François Knebel, Vanessa Campos, Luc Tappy, Micah Murray, Ulrike Toepel
Several studies indicate that the outcome of nutritional and lifestyle interventions can be linked to brain 'signatures' in terms of neural reactivity to food cues. However, 'dieting' is often considered in a rather broad sense, and no study so far investigated modulations in brain responses to food cues occurring over an intervention specifically aiming to reduce sugar intake. We studied neural activity and liking in response to visual food cues in 14 intensive consumers of sugar-sweetened beverages before and after a 3-month replacement period by artificially-sweetened equivalents...
December 19, 2017: Appetite
Ilario Mennella, Rossella Di Monaco, Adriana Balazy, Rosalia Ferracane, Nicoletta A Miele, Silvana Cavella, Paola Vitaglione
This study aimed to evaluate whether salivary endocannabinoid (EC) and N-acylethanolamine (NAE) concentrations upon mastication of a semisolid food were involved in the sensory perception of fat taste, food liking and appetite in humans. A fat-enriched (FEP) and a low-fat control (CP) pudding were developed and used in a randomized cross-over study with 19 healthy volunteers. The study protocol combined a Modified Sham-Feeding (MSF) with a multiple-spoon Temporal Dominance of Sensations method. Subjects masticated and expectorated 10 spoons of the pudding and selected the dominant sensations among a list of attributes...
December 13, 2017: Food & Function
Marco Antinucci, Davide Risso
Vertebrates can perceive at least five different taste qualities, each of which is thought to have a specific role in the evolution of different species. The avoidance of potentially poisonous foods, which are generally bitter or sour tasting, and the search for more nutritious ones, those with high-fat and high-sugar content, are two of the most well-known examples. The study of taste genes encoding receptors that recognize ligands triggering taste sensations has helped to reconstruct several evolutionary adaptations to dietary changes...
2017: Frontiers in Molecular Biosciences
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