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https://www.readbyqxmd.com/read/29331463/discriminating-aging-and-protein-to-fat-ratio-in-cheddar-cheese-using-sensory-analysis-and-a-potentiometric-electronic-tongue
#1
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
https://www.readbyqxmd.com/read/29305256/from-appetite-setpoint-to-appetition-50years-of-ingestive-behavior-research
#2
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
https://www.readbyqxmd.com/read/29302374/using-quality-of-life-scales-with-nutritional-relevance-after-gastrectomy-a-challenge-for-providing-personalized-treatment
#3
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
https://www.readbyqxmd.com/read/29273466/the-impact-of-replacing-sugar-by-artificially-sweetened-beverages-on-brain-and-behavioral-responses-to-food-viewing-an-exploratory-study
#4
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
https://www.readbyqxmd.com/read/29235594/salivary-endocannabinoids-and-n-acylethanolamines-upon-mastication-of-a-semisolid-food-implications-in-fat-taste-appetite-and-food-liking
#5
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
https://www.readbyqxmd.com/read/29234667/a-matter-of-taste-lineage-specific-loss-of-function-of-taste-receptor-genes-in-vertebrates
#6
REVIEW
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
https://www.readbyqxmd.com/read/29222887/relationship-between-umami-taste-acuity-with-sweet-or-bitter-taste-acuity-and-food-selection-in-japanese-women-university-students
#7
Masaru Kubota, Chikako Toda, Ayako Nagai-Moriyama
BACKGROUND AND OBJECTIVES: Although there are many studies on the umami receptor and its signaling pathway, literature on the effect of umami taste acuity on dietary choices in healthy subjects is limited. The current study aims to clarify the relationship between umami taste acuity with sweet or bitter taste acuity, food preference and intake. METHODS AND STUDY DESIGN: Forty-two healthy Japanese female university students were enrolled. The acuity for umami, sweet, and bitter tastes was evaluated using the filter-paper disc method...
2018: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/29208481/detection-thresholds-for-four-different-fatty-stimuli-are-associated-with-increased-dietary-intake-of-processed-high-caloric-food
#8
Jaana M Heinze, Andrew Costanzo, Inga Baselier, Andreas Fritsche, Sabine Frank-Podlech, Russell Keast
BMI-specific differences in food choice and energy intake have been suggested to modulate taste perception. However, associations between body composition and fat taste sensitivity are controversial. The objective of this study was to examine the association between body composition, dietary intake and detection thresholds of four fatty stimuli (oleic acid, paraffin oil, canola oil, and canola oil spiked with oleic acid) that could be perceived via gustatory and/or textural cues. In 30 participants, fat detection thresholds were determined in a repeated measurements design over twelve days...
December 2, 2017: Appetite
https://www.readbyqxmd.com/read/29147103/antibacterial-effects-against-various-foodborne-pathogens-and-sensory-properties-of-yogurt-supplemented-with-panax-ginseng-marc-extract
#9
Su Jin Eom, Ji Eun Hwang, Kee-Tae Kim, Hyun-Dong Paik
Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29146657/a-randomised-controlled-trial-of-a-duodenal-jejunal-bypass-sleeve-device-endobarrier-compared-with-standard-medical-therapy-for-the-management-of-obese-subjects-with-type-2-diabetes-mellitus
#10
Michael Alan Glaysher, Aruchuna Mohanaruban, Christina Gabriele Prechtl, Anthony P Goldstone, Alexander Dimitri Miras, Joanne Lord, Navpreet Chhina, Emanuela Falaschetti, Nicholas Andrew Johnson, Werd Al-Najim, Claire Smith, Jia V Li, Mayank Patel, Ahmed R Ahmed, Michael Moore, Neil Poulter, Stephen Bloom, Ara Darzi, Carel Le Roux, James P Byrne, Julian P Teare
INTRODUCTION: The prevalence of obesity and obesity-related diseases, including type 2 diabetes mellitus (T2DM), is increasing. Exclusion of the foregut, as occurs in Roux-en-Y gastric bypass, has a key role in the metabolic improvements that occur following bariatric surgery, which are independent of weight loss. Endoscopically placed duodenal-jejunal bypass sleeve devices, such as the EndoBarrier (GI Dynamics, Lexington, Massachusetts, USA), have been designed to create an impermeable barrier between chyme exiting the stomach and the mucosa of the duodenum and proximal jejunum...
November 15, 2017: BMJ Open
https://www.readbyqxmd.com/read/29127476/co-supplementation-of-isomalto-oligosaccharides-potentiates-metabolic-health-benefits-of-polyphenol-rich-cranberry-extract-in-high-fat-diet-fed-mice-via-enhanced-gut-butyrate-production
#11
Dhirendra Pratap Singh, Shashank Singh, Vandana Bijalwan, Vijay Kumar, Pragyanshu Khare, Ritesh Kumar Baboota, Paramdeep Singh, Ravneet Kaur Boparai, Jagdeep Singh, Kanthi Kiran Kondepudi, Kanwaljit Chopra, Mahendra Bishnoi
PURPOSE: Cranberries are a rich source of polyphenolic antioxidants. Purified sugars or artificial sweeteners are being added to cranberry-based food products to mask tartness. Refined sugar and artificial sweeteners intake modulate gut microbiota and result in metabolic complications. We evaluated effects of isomalto-oligosaccharides (IMOs; sweet tasting non-digestible oligosaccharides) with cranberry extract (CRX) on high fat diet (HFD)-induced metabolic alterations in mice. METHODS: Male Swiss albino mice were fed normal chow or HFD (58% fat kcal), and were administered either CRX (200 mg/kg) alone or in combination with IMOs (1 g/kg)...
November 10, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/29124885/oleoylethanolamide-the-role-of-a-bioactive-lipid-amide-in-modulating-eating-behaviour
#12
REVIEW
J Sihag, P J H Jones
Fatty acid ethanolamides are lipid mediators that regulate a plethora of physiological functions. One such bioactive lipid mediator, oleoylethanolamide (OEA), is a potent agonist of the peroxisome proliferator-activated receptor-alpha (PPAR-α), which modulates increased expression of the fatty acid translocase CD36 that enables the regulation of feeding behaviour. Consumption of dietary fat rich in oleic acid activates taste receptors in the gut activating specific enzymes that lead to the formation of OEA...
November 10, 2017: Obesity Reviews: An Official Journal of the International Association for the Study of Obesity
https://www.readbyqxmd.com/read/29121639/a-subset-of-sweet-sensing-neurons-identified-by-ir56d-are-necessary-and-sufficient-for-fatty-acid-taste
#13
John M Tauber, Elizabeth B Brown, Yuanyuan Li, Maria E Yurgel, Pavel Masek, Alex C Keene
Fat represents a calorically potent food source that yields approximately twice the amount of energy as carbohydrates or proteins per unit of mass. The highly palatable taste of free fatty acids (FAs), one of the building blocks of fat, promotes food consumption, activates reward circuitry, and is thought to contribute to hedonic feeding underlying many metabolism-related disorders. Despite a role in the etiology of metabolic diseases, little is known about how dietary fats are detected by the gustatory system to promote feeding...
November 2017: PLoS Genetics
https://www.readbyqxmd.com/read/29120924/potential-mechanisms-underlying-the-effect-of-bariatric-surgery-on-eating-behaviour
#14
Roxanna Zakeri, Rachel L Batterham
PURPOSE OF REVIEW: Reduced energy intake, resulting from favourable changes in eating behaviour, is the predominant driver of weight loss following bariatric surgery. Here we review the most recent studies examining the impact of Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy, the two most common bariatric procedures, upon eating behaviour and the suggested underlying biological mechanisms. RECENT FINDINGS: Following RYGB or sleeve gastrectomy, most people report subjective changes in appetite, taste and food preference, with decreased high-fat preference most commonly reported...
November 7, 2017: Current Opinion in Endocrinology, Diabetes, and Obesity
https://www.readbyqxmd.com/read/29110749/salivary-leptin-and-tas1r2-tas1r3-polymorphisms-are-related-to-sweet-taste-sensitivity-and-carbohydrate-intake-from-a-buffet-meal-in-healthy-young-adults
#15
Pengfei Han, Russell S J Keast, Eugeni Roura
The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes (TAS1R2/TAS1R3) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 mm sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control)...
November 7, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/29093332/anti-obesity-effect-of-halophyte-crop-limonium-tetragonum-in-high-fat-diet-induced-obese-mice-and-3t3-l1-adipocytes
#16
Na-Hyun Kim, Jeong-Doo Heo, Jung-Rae Rho, Min Hye Yang, Eun Ju Jeong
Halophyte Limonium tetragonum has recently been of interest in Korea for its nutritional value and salty taste which made it an ideal vegetable. In this study, the potential of L. tetragonum preventing excess weight gain, obesity and the related health problem has been evaluated in vitro and in vivo. The treatment with 100 mg/kg of L. tetragonum EtOAc soluble fraction (EALT) apparently prevented the body weight gain, adipose tissue weight gain, and the increase of triglyceride and total cholesterol level in mice fed a high-fat diet for 8 weeks...
2017: Biological & Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/29080746/oral-lipase-activities-and-fat-taste-receptors-for-fat-taste-sensing-in-chickens
#17
Yuko Kawabata, Fuminori Kawabata, Shotaro Nishimura, Shoji Tabata
It has been reported that a functional fat-taste receptor, GPR120, is present in chicken oral tissues, and that chickens can detect fat taste in a behavioral test. However, although triglycerides need to be digested to free fatty acids to be recognized by fat-taste receptors such as GPR120, it remains unknown whether lipase activities exist in chicken oral tissues. To examine this question, we first cloned another fat-taste receptor candidate gene, CD36, from the chicken palate. Then, using RT-PCR, we determined that GPR120 and CD36 were broadly expressed in chicken oral and gastrointestinal tissues...
October 25, 2017: Biochemical and Biophysical Research Communications
https://www.readbyqxmd.com/read/29055979/investigating-the-effect-of-aqueous-extracts-of-basil-and-savory-on-antioxidant-activity-microbial-and-sensory-properties-of-probiotic-yogurt
#18
Zohreh Ghaleh Mosiyani, Rezvan Pourahmad, Mohammad Reza Eshaghi
BACKGROUND: The low viability of probiotics causes the short shelf life of fermented products. Therefore compounds which prolong the viability of probiotic bacteria can increase or at least maintain the health- benefiting properties of these products. On the other hand, the addition of antioxidants is one of the methods to increase the shelf life of food products which has recently become more prevalent. In this respect, herbal extracts which are a good source of antioxidants can be appropriate alternative...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29053995/effects-of-a-whey-protein-supplementation-on-oxidative-stress-body-composition-and-glucose-metabolism-among-overweight-people-affected-by-diabetes-mellitus-or-impaired-fasting-glucose-a-pilot-study
#19
Chiara Flaim, Michael Kob, Angela M Di Pierro, Markus Herrmann, Lucio Lucchin
Obesity and diabetes mellitus type 2 (DM2) are characterized by chronic inflammation and oxidative stress [Donath et al. 2013] and this leads to cardiovascular diseases [Hulsmans & Holvoet 2010]. Whey proteins (WP) have antioxidant [Chitapanarux et al. 2009], anti-inflammatory [Sugawara et al. 2012] and hypoglycemic activities [Mignone et al. 2015], while data on weight, body composition [Frestedt et al. 2008; Aldrich et al. 2011] and blood pressure are conflicting [Kawase et al. 2000; Lee et al. 2007]. WP have unpleasant taste and smell [Patel 2015], but a new WP isolate (ProLYOtin®) seems to be more palatable...
December 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/29034148/does-a-grill-menu-redesign-influence-sales-nutrients-purchased-and-consumer-acceptance-in-a-worksite-cafeteria
#20
Maya K Vadiveloo, Vasanti S Malik, Donna Spiegelman, Walter C Willett, Josiemer Mattei
Worksite cafeterias are compelling venues to improve diet quality through environmental changes. We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012-2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software...
December 2017: Preventive Medicine Reports
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