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Fat taste

Satoshi Izumi, Guang Hong, Koh Iwasaki, Masayuki Izumi, Yusuke Matsuyama, Mirei Chiba, Takashi Toda, Tada-Aki Kudo
The taste detection system for oral fatty acid may be related to obesity. In addition, sleep is intrinsically and closely related to food intake and metabolism. However, the association of gustatory salivation with body mass index (BMI), daytime sleepiness, or sleep habits is largely unknown. Therefore, we evaluated the relationship between gustatory salivation and BMI, Epworth sleepiness scale (ESS, a daytime sleepiness scale) or sleep habits among 26 healthy young individuals (20 males and 6 females; mean age: 26...
2016: Tohoku Journal of Experimental Medicine
N R Lambe, K A McLean, J Gordon, D Evans, N Clelland, L Bunger
Novel, multi-object X-ray computed tomography (CT) methodologies can individually analyse vacuum-packed meat samples scanned in batches of three or more, saving money and time compared to scanning live animals. If intramuscular fat (IMF), as a proxy for meat quality, can be predicted with similar accuracies as in live lambs, this method could be used to grade on quality, or to inform breeding programmes. Lamb loin cuts from commercial carcasses (n=303), varying in fat and conformation grade, were vacuum-packed and CT scanned, then tested for meat quality traits and by a trained taste panel...
September 21, 2016: Meat Science
Maria Licursi, Christian O Alberto, Alex Dias, Kensuke Hirasawa, Michiru Hirasawa
OBJECTIVE: High-fat diet (HFD) is known to induce low-grade hypothalamic inflammation. Whether inflammation occurs in other brain areas remains unknown. This study tested the effect of short-term HFD on cytokine gene expression and identified leukemia inhibitory factor (LIF) as a responsive cytokine in the brain stem. Thus, functional and cellular effects of LIF in the brain stem were investigated. METHODS: Male rats were fed chow or HFD for 3 days, and then gene expression was analyzed in different brain regions for IL-1β, IL-6, TNF-α, and LIF...
September 24, 2016: Obesity
Aaron Ross Flakemore, Bunmi Sherifat Malau-Aduli, Peter David Nichols, Aduli Enoch Othniel Malau-Aduli
This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0...
September 13, 2016: Meat Science
Allison C Hoffman, Raydel Valdes Salgado, Carolyn Dresler, Rachel Williams Faller, Christopher Bartlett
OBJECTIVE: To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. DATA SOURCES: A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. STUDY SELECTION AND EXTRACTION: A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers...
September 15, 2016: Tobacco Control
Larissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, Bibiana Alves Dos Santos, Rosane Teresinha Heck, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties...
September 5, 2016: Meat Science
Xirui Zhou, Yuchi Shen, Jane K Parker, Orla B Kennedy, Lisa Methven
INTRODUCTION: Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effect of modalities on fat perception. METHODS: Two sub-studies were conducted...
2016: Chemosensory Perception
F Chiusolo, A Diamanti, R Bianchi, L Fusco, M Elia, T Capriati, F Vigevano, S Picardo
BACKGROUND: Ketogenic diet (KD) has been used to treat refractory status epilepticus (RSE). KD is a high-fat, restricted-carbohydrate regimen that may be administered with different fat to protein and carbohydrate ratios (3:1 and 4:1 fat to protein and carbohydrate ratios). Other ketogenic regimens have a lower fat and higher protein and carbohydrate ratio to improve taste and thus compliance to treatment. We describe a case of RSE treated with intravenous KD in the Pediatric Intensive Care Unit (PICU)...
November 2016: European Journal of Paediatric Neurology: EJPN
Helene Egebjerg Rischel, Louise Aas Nielsen, Michael Gamborg, Per Møller, Jens-Christian Holm
Sensory properties of some foods may be of importance to energy consumption and thus the development and maintenance of childhood obesity. This study compares selected food related qualities in overweight and normal weight children. Ninety-two participants were included; 55 were overweight with a mean age of 11.6 years (range 6-18 years) and a mean BMI z-score of 2.71 (range 1.29-4.60). The 37 normal weight children had a mean age of 13.0 years (range 6-19 years) and a mean BMI z-score of 0.16 (range -1.71 to 1...
September 1, 2016: Appetite
S T Smith, L Metzger, M A Drake
Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate...
August 31, 2016: Journal of Dairy Science
Aytunga Bağdatli, Akif Kundakci
In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food...
March 2016: Journal of Food Science and Technology
Alex Clop, Abdoallah Sharaf, Anna Castelló, Sebastián Ramos-Onsins, Susanna Cirera, Anna Mercadé, Sophia Derdak, Sergi Beltran, Abe Huisman, Merete Fredholm, Pieter van As, Armand Sánchez
BACKGROUND: Taste receptors (TASRs) are essential for the body's recognition of chemical compounds. In the tongue, TASRs sense the sweet and umami and the toxin-related bitter taste thus promoting a particular eating behaviour. Moreover, their relevance in other organs is now becoming evident. In the intestine, they regulate nutrient absorption and gut motility. Upon ligand binding, TASRs activate the appetite-reward circuitry to signal the nervous system and keep body homeostasis. With the aim to identify genetic variation in the swine TASRs and in the genes from the appetite and the reward pathways, we have sequenced the exons of 201 TASRs and appetite-reward genes from 304 pigs belonging to ten breeds, wild boars and to two phenotypically extreme groups from a F2 resource with data on growth and fat deposition...
2016: BMC Genomics
Sridevi Krishnan, Rebecca R Tryon, William F Horn, Lucas Welch, Nancy L Keim
OBJECTIVE: To understand the association between ovarian hormones, non-acute satiety hormones and craving calorie dense foods in the luteal phase. METHODS: 17 premenopausal women, mean age 23.2 y, mean BMI 22.4kg/m(2) with regular menstrual cycles were studied during late follicular (FP) and luteal phases (LP). Estradiol, progesterone, DHEAS, SHBG, insulin and leptin, were measured in fasting samples. The validated Food Craving Inventory was used to record the types of foods volunteers habitually ate - rich in fat, carbohydrate or sweet taste, as well as craved during the LP of their menstrual cycle...
October 15, 2016: Physiology & Behavior
Omid Sadeghpoor, Manijeh Dayeni, Samane Razi
BACKGROUND: Maollahm or meat juice, a by-product of meat, is a traditional remedy in Persian medicine. This product was used as a nourishment or treatment substance for sick people. According to the ancient Persian medicine, animal meat has more affinity with the human body and the body easily absorbs its nutrition. Therefore, one could resort to maollahm for patients requiring urgent nourishment to boost and strengthen their body. METHODS: In this work, different ways of preparing maollahm from poultry, goat, cow, and sheep meat are studied...
May 2016: Iranian Journal of Medical Sciences
Derek J Snyder, Linda M Bartoshuk
Oral sensations (i.e., taste, oral somatosensation, retronasal olfaction) are integrated into a composite sense of flavor, which guides dietary choices with long-term health impact. The nerves carrying this input are vulnerable to peripheral damage from multiple sources (e.g., otitis media, tonsillectomy, head injury), and this regional damage can boost sensations elsewhere in the mouth because of central interactions among nerve targets. Mutual inhibition governs this compensatory process, but individual differences lead to variation in whole-mouth outcomes: some individuals are unaffected, others experience severe loss, and some encounter sensory increases that may (if experienced early in life) elevate sweet-fat palatability and body mass...
June 2016: Reviews in Endocrine & Metabolic Disorders
Habteab M Ghebrehiwot, Hussein A Shimelis, Kevin P Kirkman, Mark D Laing, Tafadzwanashe Mabhaudhi
Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of a closely related but underutilized grass, Eragrostis curvula (Schrad.) Nees. The nutritive value of the grains was compared and the sensory attributes of injera made from flours of tef (control) and E. curvula, each combined with 0, 5, and 10% of sorghum flour, were assessed using a tasting panel...
2016: Frontiers in Plant Science
Bozena Muszyńska, Katarzyna Kała, Anna Firlej, Katarzyna Sułkowska-Ziaja
One of the most frequently harvested mushrooms in Polish forests is Yellow chanterelle (chanterelle) - Cantharellus cibarius Fr. from the Cantharellaceae family. Chanterelle is an ectomycorrhizal mushroom occurring in Poland. Chanterelle lives in symbiosis with pine, spruce, oak and hombeam. In cookery, chanterelle is appreciated because of the aroma, taste, firmness and crunchiness of its fruiting bodies. Wild edible mushrooms are widely consumed in Asia, Western Europe and Central America. Chanterelle contains a great number of carbohydrates and proteins and a low amount of fat...
May 2016: Acta Poloniae Pharmaceutica
Lauren Sophie McGale, Jason Christian Grovenor Halford, Joanne Alison Harrold, Emma Jane Boyland
OBJECTIVES: To assess the influence of brand equity characters displayed on food packaging on children's food preferences and choices, 2 studies were conducted. Brand equity characters are developed specifically to represent a particular brand or product. Despite existing literature suggesting that promotional characters influence children's food choices, to date, no research has assessed the influence of brand equity characters specifically. STUDY DESIGN: We recruited 209 children 4-8 years of age from schools and childcare centers in the UK...
October 2016: Journal of Pediatrics
A Ribani, F Bertolini, G Schiavo, E Scotti, V J Utzeri, S Dall'Olio, P Trevisi, P Bosi, L Fontanesi
Taste perception in animals affects feed intake and may influence production traits. In particular, bitter is sensed by receptors encoded by the family of TAS2R genes. In this research, using a DNA pool-seq approach coupled with next generation semiconductor based target resequencing, we analysed nine porcine TAS2R genes (TAS2R1, TAS2R3, TAS2R4, TAS2R7, TAS2R9, TAS2R10, TAS2R16, TAS2R38 and TAS2R39) to identify variability and, at the same time, estimate single nucleotide polymorphism (SNP) allele frequencies in several populations and testing differences in an association analysis...
July 20, 2016: Animal Genetics
P Nongdam, Leimapokpam Tikendra
Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional speciality dishes...
2014: International Scholarly Research Notices
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