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Generally, taste sensitivity is known to change with age. However, the molecular mechanisms underlying this phenomenon remain unclear. Mammalian taste buds are classified into type I, II, III, and IV cells; among them, type II and III cells have an important role in the taste detection process. We hypothesized that age-related changes in the proportion of taste cell types would be a factor in changes in taste sensitivity. To test this hypothesis, we compared the expression patterns of type II and III cell markers in taste buds obtained from the circumvallate papillae of young and old mice. Gustducin, SEMA3A, PLCβ2, and CAR4 were used as type II and III cell markers, respectively. When we performed double-fluorescence staining using antibodies for these molecules, Gustducin and SEMA3A immune-positive cells were 22.7 ± 1.2% and 27.6 ± 0.9% in young mice and 22.0 ± 0.7% and 25.9 ± 1.1% in old mice, respectively. PLCβ2 and CAR4 immune-positive cells were 30.3 ± 1.5% and 20.7 ± 1.3% in young mice and 29.1 ± 0.8% and 21.1 ± 1.2% in old mice, respectively. There were no significant differences in the percentage of immunopositive cells for all antibodies tested between young and old mice. These results suggest that the proportion of type II and III cells does not change with aging.

Abstract Healthy eating habits are essential to prevent childhood obesity. Children’s eating habits are influenced by many factors, such as taste sensitivity and taste preferences. This study aimed to analyze the correlation between taste sensitivity, taste preference, and obesity in children. This cross-sectional study enrolled 101 healthy children aged 9–14(34 boys and 67 girls). Nutritional status was assessed based on age- and sex-specific BMI z-scores, following CDC Growth Charts. Taste sensitivity was measured using graded sucralose (sweet)/ saline (salty) solution of 0.1709, 0.3418, and 0.6837 mol/L with distilled water (blanks). Taste preferences were assessed using a self-reported questionnaire, the gradation of sugar and salt, and four healthy snacks (two sweet snacks and two salty snacks). Statistical analysis was performed using correlation test. A quarter of the subjects were overweight and obese (25.8%). Most subjects had good taste sensitivity, and it was easier to recognize salty than sweet taste (89.1% vs. 58.4%). Moreover, the sweet taste and sweet food were preferred by almost all subjects. Correlation test showed a correlation between sweet taste sensitivity (r = 0.213; p = 0.032) and sweet preference (r = 0.374; p = 0.029) especially in boys to nutritional status, but not for salty taste. Obesity in children was associated with taste sensitivity and taste preferences especially for sweetness. Presenting healthy foods that consider the daily limit of sugar intake is very important to support optimal nutritional status for children. Graphical Abstract

Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated the differences in human taste sensitivity to two NEFA: oleic acid and linoleic acid. Twenty-four female subjects were divided into two equal sensitivity groups, and they performed discrimination tests for both fatty acids against bottled water using either the triangle or the DR A-Not A test. To achieve an accurate measurement of NEFA sensitivity, the stimulus was carefully prepared, avoiding additives that could interfere with the binding of fatty acids to receptors. Stimuli concentrations were selected to be within the lowest range (9.9 to 177.3 μM) evaluated in previous research. Through a systematic stimulus control process, this study confirmed that greater sensitivity was exhibited to linoleic acid than oleic acid, resulting in better discrimination than previous studies. [ABSTRACT FROM AUTHOR]

The aim of this pilot study was to determine the effect of individual complex carbohydrate taste sensitivity on cycling performance with complex carbohydrate oral rinsing. Ten male participants completed five cycling time trials in a fasted state with a seven-day washout period between each trial. Participants completed a fixed amount of work (738.45 ± 150.74 kJ) as fast as possible on a cycle ergometer while rinsing with an oral rinse for 10 s every 12.5% of the trial. An oral rinse (maltodextrin, oligofructose, glucose, sucralose or water control) was given per visit in a randomised, crossover, blinded design. Afterwards, participants had their taste assessed with three stimuli, complex carbohydrate (maltodextrin), sweet (glucose) and sour (citric acid), using taste assessment protocol to determine individual taste sensitivity status. Participants were subsequently grouped according to their complex carbohydrate taste sensitivity and complex carbohydrate taste intensity. There were no significant effects of the oral rinses on cycling performance time (p = 0.173). Participants who did not have improvements in exercise performance with the maltodextrin rinse experienced a stronger taste intensity with complex carbohydrate stimuli at baseline (p = 0.047) and overall (p = 0.047) than those who did have improvements in performance. Overall, a carbohydrate oral rinse was ineffective in significantly improving cycling performance in comparison with a water control. However, when participants were grouped according to complex carbohydrate taste intensity, differences in exercise performance suggest that individual sensitivity status to complex carbohydrates could impact the efficacy of a carbohydrate-based oral rinse. [ABSTRACT FROM AUTHOR]

Abstract Background The aim of this review is to evaluate the relationship between weight status and taste perception and preference of sweet, salt, fat, bitter, and sour through reviewing observational and interventional studies with objective methods. Methods A comprehensive literature search was performed in 6 online databases of PubMed, Scopus, Web of Science, Cochrane, Embase, and Google Scholar up to October 2021. The following keywords were used in the search strategy: (Taste OR "Taste Perception" OR "Taste Threshold" OR "Taste preference" OR "Taste sensitivity" OR "Taste changes") AND (weight OR "Weight gain" OR "weight loss" OR "weight change"). Results Most observational studies indicate that four taste sensitivities or perceptions (especially sweet and salt taste perception) are lower in subjects with overweight and obesity. The longitudinal studies reported that sweet and fat preference is increased along with weight gain in adults. It is concluded that taste perceptions are decreased in individuals with overweight and obesity, especially in men. Also, taste perception and preference change after weight loss but not significantly. Conclusion It is suggested that the results of the interventional studies are not conclusive and need further studies with the same and standard design adjusting cofounding variables including genetic, gender, age and food condition of subjects.

Background: The aim of this review is to evaluate the relationship between weight status and taste perception and preference of sweet, salt, fat, bitter, and sour through reviewing observational and interventional studies with objective methods. Methods: A comprehensive literature search was performed in 6 online databases of PubMed, Scopus, Web of Science, Cochrane, Embase, and Google Scholar up to October 2021. The following keywords were used in the search strategy: (Taste OR "Taste Perception" OR "Taste Threshold" OR "Taste preference" OR "Taste sensitivity" OR "Taste changes") AND (weight OR "Weight gain" OR "weight loss" OR "weight change"). Results: Most observational studies indicate that four taste sensitivities or perceptions (especially sweet and salt taste perception) are lower in subjects with overweight and obesity. The longitudinal studies reported that sweet and fat preference is increased along with weight gain in adults. It is concluded that taste perceptions are decreased in individuals with overweight and obesity, especially in men. Also, taste perception and preference change after weight loss but not significantly. Conclusion: It is suggested that the results of the interventional studies are not conclusive and need further studies with the same and standard design adjusting cofounding variables including genetic, gender, age and food condition of subjects. [ABSTRACT FROM AUTHOR]

The aim of this pilot study was to determine the effect of individual complex carbohydrate taste sensitivity on cycling performance with complex carbohydrate oral rinsing. Ten male participants completed five cycling time trials in a fasted state with a seven-day washout period between each trial. Participants completed a fixed amount of work (738.45 ± 150.74 kJ) as fast as possible on a cycle ergometer while rinsing with an oral rinse for 10 s every 12.5% of the trial. An oral rinse (maltodextrin, oligofructose, glucose, sucralose or water control) was given per visit in a randomised, crossover, blinded design. Afterwards, participants had their taste assessed with three stimuli, complex carbohydrate (maltodextrin), sweet (glucose) and sour (citric acid), using taste assessment protocol to determine individual taste sensitivity status. Participants were subsequently grouped according to their complex carbohydrate taste sensitivity and complex carbohydrate taste intensity. There were no significant effects of the oral rinses on cycling performance time (p = 0.173). Participants who did not have improvements in exercise performance with the maltodextrin rinse experienced a stronger taste intensity with complex carbohydrate stimuli at baseline (p = 0.047) and overall (p = 0.047) than those who did have improvements in performance. Overall, a carbohydrate oral rinse was ineffective in significantly improving cycling performance in comparison with a water control. However, when participants were grouped according to complex carbohydrate taste intensity, differences in exercise performance suggest that individual sensitivity status to complex carbohydrates could impact the efficacy of a carbohydrate-based oral rinse.

Taste perception is an important factor in determining people's food intake. Understanding the relationship between taste sensitivity and food consumption behavior is one of the most innovative strategies for solving health problems caused by diet, and measuring the taste sensitivity of human subjects is the key to establish this relationship. In this paper, from the aspects of working principle, operation process and application of taste sensitivity determination, the methods of measuring human taste sensitivity at home and abroad are summarized, including psychophysical method, biopotential method, bacterial papilla counting method and genotyping method. Psychophysical measurement method is simple to operate and easy to implement, but subjective and error are large; biopotential measurement method reduces subjective errors, but the subjects need to remain relatively static during the measurement process, otherwise it will affect the stability of the electrode; fungal papilla counting method and genotyping method need to be carried out in conjunction with other methods. In addition, the genotyping method requires high technical content and cost. Through the analysis and evaluation of the above methods, it provides a theoretical basis and guidance for selecting different taste sensitivity determination methods.

Objective : Dysgeusia is a serious problem in patients with diabetes because it often leads to overeating, which is associated with disease progression. This study aimed to investigate the association between taste sensitivity, eating habits, and the oral environment. Subjects and methods : In this cross-sectional study of 75 subjects with diabetes, gustatory function was assessed using the whole-mouth method, and lingual taste receptor gene expression was measured by real-time PCR. Food intake was evaluated using a food frequency questionnaire based on food groups. The oral environment was assessed using xerostomia and periodontal comprehensive examination. Results : In total, 45.3%, 28.0%, and 18.7% of subjects showed lower umami taste sensitivity, low sweet taste sensitivity, and low salt taste sensitivity, respectively. Lower umami sensitivity correlated with lower estimated glomerular filtration rate and higher energy-source food intake. Subjects with diabetes with higher plaque control record showed significantly higher T1R3 gene expression than those with lower plaque control record. Conclusion : Reduced umami taste sensitivity is associated with decreased renal function and high energy food intake in diabetes. Subjects with diabetes with higher plaque control record showed significantly higher T1R3 gene expression, suggesting that the oral environment affects taste gene expression. [ABSTRACT FROM AUTHOR]

Unhealthy alcohol consumption is recognized as a leading contributory factor to mortality and disability. In addition to other factors, taste sensation also mediates alcohol intake. The orosensation provoked by alcoholic drinks may vary across individuals and may be responsible for differences in preference for alcoholic beverages. Thus, individual genetic variability of taste preference may have an impact on alcohol consumption practices. The present review aimed to explore the associations between different taste preference polymorphisms and alcohol consumption behavior. Based on the PRISMA statement, the three databases PubMed, Web of Science and ProQuest Central were searched to identify articles and the Q-Genie tool was used to assess the quality of the included studies. Among the 17 studies included in this review, 5 and 12 were of good and moderate quality, respectively. Most of the studies analyzed TAS2R38 (taste 2 receptor member 38) rs713598, rs1726866, rs10246939 polymorphisms. Due to the inconclusive findings on these variants and the very limited number of studies on other polymorphisms, additional extensive research is recommended to replicate the existing findings, to generate new knowledge to enhance our understanding of the complexity of alcohol consumption behavior and to aid the development of personalized recommendations on unhealthy alcohol use. [ABSTRACT FROM AUTHOR]

• White-faced sakis include a high proportion of unripe fruits into their diet. • They are as sensitive to food-associated acids as ripe-fruit specialists. • They display a higher sour-taste tolerance compared to ripe-fruit specialists. • This may reflect an evolutionary adaptation to their dietary specialization. White-faced sakis (Pithecia pithecia) are commonly considered as frugivores but are unusual among primates as they do not specialize on ripe fruits but rather include a high proportion of unripe fruits into their diet, even during seasons when ripe fruits are available. Using a two-bottle preference test of short duration we therefore assessed whether this dietary specialization affects the taste responsiveness and sour-taste tolerance of four adult white-faced sakis for five food-associated acids. We found taste preference thresholds of the sakis to be 1-10 mM for citric acid, 0.5-20 mM for ascorbic acid, 2-10 mM for malic acid, 0.1-1 mM for tannic acid, and 2-20 mM for acetic acid, respectively. When given the choice between a reference solution of 50 mM sucrose and mixtures containing varying concentrations of sucrose plus citric acid, the sakis displayed a high sour-taste tolerance and required only 100 mM of sucrose (when mixed with 10 mM citric acid) or 200 mM of sucrose (when mixed with 30 or 50 mM citric acid), respectively, to prefer the sweet-sour mixture over the purely sweet 50 mM sucrose reference solution. These results demonstrate that white-faced sakis have a well-developed taste sensitivity for food-associated acids which is not inferior to that of primates specializing on ripe fruits. Compared to other platyrrhine primates, the sakis displayed a markedly higher sour-taste tolerance. These results may therefore reflect an evolutionary adaptation to the dietary specialization of the white-faced sakis to sour-tasting unripe fruits. [ABSTRACT FROM AUTHOR]

Background: The link between sweet taste perception and carbohydrate intake in diabetics who perform regular combined exercises has not been explored. Aims and Objectives: This study aimed at determining the impact of combined exercises on taste perception for sucrose and carbohydrate intake in patients with type 2 diabetes mellitus. Materials and Methods: A clinical trial was conducted with 225 patients with T2DM, aged 35–60 years assigned randomly into three groups; aerobic, combined, and a control group. Outcomes of the aerobic group were not reported. Combined group performed brisk walking 4–5 days/week and resistance exercises 2–3 days/week for 6 months. Supra-threshold intensity ratings, preference for sucrose, and carbohydrate intake assessed at baseline, at 3 and 6 months were measured using “general Labeled Magnitude Scale,” “Monell 2-series-forced choice method,” and a 3-day diet diary, respectively. Results: Ratings for the highest (combined vs. control: +3.15±0.57 vs. −7.96±0.40 mol/L, P=0.022) and the second-highest sucrose concentrations (combined vs. control: +7.79±4.49 vs. −8.98±0.99 mol/L, P=0.003) in the combined group were significantly higher with significant time × group interaction (2.02M: P=0.002, 0.64M: P=0.003). Preference for sucrose was lower in the combined group (combined vs. control: −0.08±0.14 vs. +0.01±0.03 mol/L, P=0.002), and the time × group interaction was not significant. Carbohydrate intake (combined vs. control: −46.97±21.60 vs. −6.30±9.36 g, P=0.001) and HbA1c level (combined vs. control: −0.66±1.81 vs. +0.33±1.84%, P=0.008) were reduced in the combined group, and taste sensitivity significantly predicted the carbohydrate intake with combined exercises (R2=0.64, P=0.01). Conclusion: Regular combined exercises increase sweet taste sensitivity for higher concentrations of sucrose. Taste sensitivity, not the preference determines the carbohydrate intake in exercising diabetics.

Aim: The aim of the study was to evaluate the impact of sweet taste perception on dietary habits among students. Furthermore, the relationship between dietary habits and caries was studied. Methodology: A cross-sectional study was conducted among 200 college-going students aged 18-23 years from the Asan Memorial Institutions. The frequency of consumption of certain food items was analyzed from a Beverage and Snack Questionnaire, and the dietary record was obtained for 3 days. The sweet taste perception level was determined as sweet taste threshold and sweet taste preference. According to the sweet taste perception level, children were grouped into low, medium, and high. Decayed, missing, and filled teeth index was used for recording the incidence of caries. Results: High sweet threshold and preference groups showed an increased incidence of dental caries compared to the low and medium threshold and preference groups. Conclusion: Sweet taste perception level influenced the dietary habits and intake of sweets. The relationship between the dietary habits and the caries was found to be significant. [ABSTRACT FROM AUTHOR]

Background: PROP test (6‐n‐propylthiouracil) for the identification of genetic sensitivity to caries in young individuals has emerged as a useful tool for caries risk assessment. Aim: To systematically appraise available evidence on the association between genetic taste sensitivity, as detected by (PROP), and caries. Design: Seven databases, as of March 2020, were searched. Search terms included 'caries', 'taste predisposition', 'PROP'. Risk of bias assessment was performed using ROBINS‐I tool, and the quality of evidence was assessed with GRADE. Random‐effects meta‐analyses were conducted to synthesize data, and pooled effects were estimated through standardized mean differences (SMDs) and associated confidence Intervals (95% CIs). Results: Of 92 articles initially retrieved, 12 were eligible for inclusion. Seven contributed to the meta‐analyses. All were cross‐sectional studies, with moderate‐to‐serious risk of bias. The non‐tasters of PROP exhibited a significantly higher value for the DMFT compared with tasters (SMD: 1.23; 95% CI: 0.90, 1.56; P <.001), whereas the association for the DMFS was SMD: 1.34; 95% CI: 0.66, 2.01; P <.001 (non‐tasters versus super‐tasters). The quality of evidence was very low overall. Conclusions: Within the limitations of this study, non‐tasters to PROP exhibited higher caries experience, with subsequent clinical implications for follow‐up and management of the 'high‐susceptibility' individuals. [ABSTRACT FROM AUTHOR]

Background: The link between sweet taste perception and carbohydrate intake in diabetics who perform regular combined exercises has not been explored. Aims and Objectives: This study aimed at determining the impact of combined exercises on taste perception for sucrose and carbohydrate intake in patients with type 2 diabetes mellitus. Materials and Methods: A clinical trial was conducted with 225 patients with T2DM, aged 35-60 years assigned randomly into three groups; aerobic, combined, and a control group. Outcomes of the aerobic group were not reported. Combined group performed brisk walking 4-5 days/week and resistance exercises 2-3 days/week for 6 months. Supra-threshold intensity ratings, preference for sucrose, and carbohydrate intake assessed at baseline, at 3 and 6 months were measured using "general Labeled Magnitude Scale," "Monell 2-series-forced choice method," and a 3-day diet diary, respectively. Results: Ratings for the highest (combined vs. control: +3.15±0.57 vs. -7.96±0.40 mol/L, P=0.022) and the second-highest sucrose concentrations (combined vs. control: +7.79±4.49 vs. -8.98±0.99 mol/L, P=0.003) in the combined group were significantly higher with significant time × group interaction (2.02M: P=0.002, 0.64M: P=0.003). Preference for sucrose was lower in the combined group (combined vs. control: -0.08±0.14 vs. +0.01±0.03 mol/L, P=0.002), and the time × group interaction was not significant. Carbohydrate intake (combined vs. control: -46.97±21.60 vs. -6.30±9.36 g, P=0.001) and HbA1c level (combined vs. control: -0.66±1.81 vs. +0.33±1.84%, P=0.008) were reduced in the combined group, and taste sensitivity significantly predicted the carbohydrate intake with combined exercises (R2=0.64, P=0.01). Conclusion: Regular combined exercises increase sweet taste sensitivity for higher concentrations of sucrose. Taste sensitivity, not the preference determines the carbohydrate intake in exercising diabetics. [ABSTRACT FROM AUTHOR]

Here, we investigated whether or not the characteristics of the oxaliplatin-induced sweet taste sensitivity were altered by PEGylated liposomalization of oxaliplatin (liposomal oxaliplatin), which enhances its anticancer efficacy. Liposomal oxaliplatin and oxaliplatin were intravenously and intraperitoneally , respectively, administered to male Sprague-Dawley rats at the total dose of 8 mg/kg. A brief-access test for evaluation of sweet taste sensitivity on day 7 revealed that both liposomal oxaliplatin and oxaliplatin decreased the sensitivity of rats, the degree with the former being greater than in the case of the latter. Liposomalization of oxaliplatin increased the accumulation of platinum in lingual non-epithelial tissues, through which taste nerves passed. The lingual platinum accumulation induced by not only liposomal oxaliplatin but also oxaliplatin was decreased on cooling of the tongue during the administration. In the current study, we revealed that liposomalization of oxaliplatin exacerbated the oxaliplatin-induced decrease of sweet taste sensitivity by increasing the accumulation of platinum/oxaliplatin in lingual non-epithelial tissues. These findings may suggest that reduction of liposomal oxaliplatin distribution to the tongue on cooling during the administration prevents exacerbation of the decrease of sweet taste sensitivity, maintaining the quality of life and chemotherapeutic outcome in patients. [ABSTRACT FROM AUTHOR]

Unhealthy alcohol consumption is recognized as a leading contributory factor to mortality and disability. In addition to other factors, taste sensation also mediates alcohol intake. The orosensation provoked by alcoholic drinks may vary across individuals and may be responsible for differences in preference for alcoholic beverages. Thus, individual genetic variability of taste preference may have an impact on alcohol consumption practices. The present review aimed to explore the associations between different taste preference polymorphisms and alcohol consumption behavior. Based on the PRISMA statement, the three databases PubMed, Web of Science and ProQuest Central were searched to identify articles and the Q-Genie tool was used to assess the quality of the included studies. Among the 17 studies included in this review, 5 and 12 were of good and moderate quality, respectively. Most of the studies analyzed TAS2R38 (taste 2 receptor member 38) rs713598, rs1726866, rs10246939 polymorphisms. Due to the inconclusive findings on these variants and the very limited number of studies on other polymorphisms, additional extensive research is recommended to replicate the existing findings, to generate new knowledge to enhance our understanding of the complexity of alcohol consumption behavior and to aid the development of personalized recommendations on unhealthy alcohol use.

ABSTRACT: Chickens have been reported to have a low taste bud count and thus low taste acuity. However, more recent studies indicate that the earlier reported count of chicken taste buds may have been significantly underestimated. To answer the question of whether the taste sensing system in broiler chickens evolved during the breeding selection over the past decades, we compared the taste sensitivity to bitter and taste buds between a meat-type control strain – the 1955 Athens Canadian Random Bred (ACRB), and a modern high-yielding broiler strain – the 2012 Cobb 500. The behavioral tests showed that the ACRB did not avoid bitter taste solutions of quinine hydrochloride (QHCl) at the examined concentrations (0.5, 1, 2, and 4 mM) (P > 0.05), while the Cobb 500 significantly avoided both the 2 mM and 4 mM QHCl solutions (P < 0.01). The labeling of chicken taste buds using the molecular marker Vimentin revealed that Cobb 500 chickens had a slightly higher number (P < 0.1), but lower density of taste bud clusters in the palate (P < 0.01) and the base of the oral cavity (P < 0.05) compared to the ACRB. We also found that a single amino acid change occurred in the bitter taste receptor T2R7. However, the functional analyses using HEK293T cells transiently expressing T2R7 revealed that the functions of T2R7 were comparable between the two strains. Taken together, our results demonstrated that taste sensitivities could be affected by the selection of the broiler chickens. The modern high-yielding broilers, which have massive feed intake and appetite, had a higher sensitivity to bitter taste stimuli than the meat-type chicken strain which was established decades ago. This evolvement of taste sensitivities may be associated with the alterations of an upper level of taste system, rather than the peripheral taste system, including distribution of taste buds and functions of taste receptors.

[Display omitted] • Mezcal consumers were classified according to their PROP taster status. • The relationship between perceived alcohol intensity and the level of liking mezcal was studied. • There are clues that the sensory perception of mezcal differs between groups. • There is a modest relationship between the ratings of PROP intensity and the liking of mezcals. The perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors and it would appear that they can predict food liking and consumption. The most studied source of variation is related to bitter taste perception associated with 6-n-propylthiouracil (PROP) responsiveness. In this context, humans can be classified as non-tasters (NT), medium tasters (MT) and supertasters (ST). Evidence suggests that genetic variation in bitter taste perception contributes to differences in the level of irritation caused by alcohol perception in solutions. The aim of this investigation was to study the bitter taste sensitivity among a group of mezcal consumers and its relationship with sensory perception and preference through PROP taster status. The tests were carried out in the state of Oaxaca in Mexico. A total of 83 mezcal consumers were classified by their PROP taster status and were asked to provide sensory descriptors for five mezcal samples and rate them according to the level of liking. The three-solution test was used to classify the subjects as NT, MT, and ST, while a Multiple Factor Analysis (MFA) was used to visualize the sensory descriptors provided by these three groups. The proportion of MT subjects was 16%, while the proportion of NT and ST was 34 and 51%, respectively. The MT provided higher liking ratings for at least three mezcal samples. According to MFA, the mezcal samples were organized in a similar configuration along the two dimensions. However, NT mentioned a limited number of simple terms (strong flavor, tasteless, burning in the mouth) to describe the samples, whereas ST used a more complex vocabulary (astringent, smoky, scratchy aftertaste). These data suggest that the preference for mezcal samples was similar for non-taster and supertasters, but there are indications that the sensory perception of mezcal differs between groups. [ABSTRACT FROM AUTHOR]

Aim and Background: Nowadays, clinical assessment of caries susceptibility is evaluated by the individuals taste perception. As food habits of the child are mostly influenced by the parents (mothers), it would be beneficial to assess the relation between mother and child's taste status and their caries experience to predict the caries susceptibility of the child. Methodology: A convenience sample of 310 mother–child dyads of both the sexes were selected. After obtaining the data on the taste preferences, dietary habits, and oral hygiene practices, caries experience of both the mother and child were recorded using the DMFT and defs indices, followed by the taste assessment using 6-n propylthiouracil (PROP) tester strips. Results: Irrespective of the taste status, the majority of the mother and child dyads showed preference to sweet foods. A statistically significant relationship between taste status and caries experience was noticed among mothers and children individually. However, there was no significant association between mother and child taste status. Whereas, a weak-positive correlation is observed between the mother and child's caries experience. The children of supertaster mothers have relatively less caries experience compared to children of moderate and nontaster mothers, which was not statistically significant. Conclusion: Mother's taste perception or caries experience may not always be a risk predictor for their child's caries experience, but the PROP tester strips were very effective in predicting the caries risk of an individual.

Taste preferences in fishes are known mainly for carnivorous species, whereas herbivorous consumers were rarely used in such studies. The main goal of the present study was to evaluate the taste preferences in the herbivorous African cichlid fish, Nile tilapia Oreochromis niloticus. In laboratory settings, the palatability of widely used taste substances (four taste substances that are considered to be sweet, sour, bitter and salty for humans – sucrose, citric acid, calcium chloride and sodium chloride; 21 free L‐amino acids; 12 sugars and artificial sweetener Na‐saccharin; 0.1–0.0001 M) was evaluated. In each trial, a standard agar pellet flavoured with a substance was offered for fish individually. The consumption of pellet, the number of grasps and the retention time before the pellet was finally ingested or rejected were registered. Overall, 21 of 38 substances were palatable, whereas other substances did not shift consumption of pellets in relation to blank pellets. Pellets containing citric acid, L‐cysteine, L‐norvaline, L‐isoleucine, L‐valine, Na‐saccharin and D‐sorbitol were consumed in >85% of trials. Taste attractiveness of amino acids was highly species‐specific and was not associated with the trophic category of the 19 species compared. Moreover, it did not correlate with dietary quantitative requirements of Nile tilapia (rs = 0.27; P > 0.05). Palatability of sugars for O. niloticus and their sweetness for humans did not correlate as well (rs = 0.21; P > 0.05); nonetheless, Na‐saccharin has the most attractive taste for both O. niloticus and humans. The most palatable amino acids lost their effect if the concentration was lowered to 0.01 M for L‐cysteine and 0.001 M for L‐norvaline (lower than 242.3 μg and 23.4 μg per a pellet, respectively). Single pellet grasp was characteristic of O. niloticus feeding behaviour (>95% of trials), and this pattern may be related to the social lifestyle of this species. Fish spent 4–8 s on average for orosensory evaluation of pellet edibility. The retention time correlated with the palatability of substances and was significantly longer in trials that ended up with pellet swallowing. It is suggested that prolonged orosensory evaluation of food before swallowing provides a reliable and accurate sensory evaluation, which, in turn, can reduce the probability that inadequate food will be consumed. [ABSTRACT FROM AUTHOR]

Aims: Type 2 diabetes leads to multiple sensory dysfunctions affecting notably the gustatory sensitivity. Although this sensory defect, by impacting food choices, might lead to unhealthy eating behavior, underlying mechanisms remains poorly studied. We have recently reported that the composition of microbiota in contact with circumvallate gustatory papillae might affect the orosensory perception of lipids in lean and normoglycemic obese subjects. This finding has prompted us to explore whether such a phenomenon also occurs in diabetic obese patients. Methods: The composition of microbiota surrounding the circumvallate papillae was analyzed in combination with the linoleic acid perception thresholds in male insulin-resistant patients and weight-matched healthy controls. Two complementary comparisons were performed: (1) controls vs diabetic and (2) diabetic low-lipid tasters versus diabetic high-lipid tasters. Results: Despite subtle modifications in the oral microbiota composition, comparison of orosensory lipid perception in controls and diabetic subjects did not lead to discriminating data due to the large inter-individual variability of linoleic acid perception thresholds. In contrast, specific bacterial signatures were found by comparing diabetic low- and high-lipid tasters leading to differential molecular pathways. Surprisingly, a lower fatty taste perception was mainly found in patients treated with metformin and/or statins, suggesting a possible side effect of these antidiabetic and/or hypolipidemic drugs on taste acuity. Conclusions: Collectively, these data show that the diabetic patients with defective fatty taste detection are characterized by a specific microbiota metabolism at the circumvallate papillae levels, this occurrence seeming amplified by drugs commonly used to counteract the damaging metabolic effects of T2D. Trial registration for original previous studies: ClinicalTrials.gov #NCT02028975 [ABSTRACT FROM AUTHOR]

It is reported by many studies that supertasters are highly sensitive towards strong taste such as bitter, and therefore had a lower preference for those foods. However, whether the findings apply to all cultures is still debated. The study on the Malaysian population regarding their PROP status is scarce. Thus, we carried out a study to determine whether 6-npropylthiouracil (PROP) sensitivity status affects the food preference among university students in Kelantan, Malaysia. PROP taster status was determined using PROP test paper and food preference was determined using a questionnaire. The results indicated that there was no significant difference (p>0.05) in the food preference between supertasters, medium tasters, and non-tasters except for jelly, dark chocolate, and plain tea. Contrary to popular belief that PROP taster status was negatively associated with a bitter taste, the present study found a positive correlation between PROP scores and few foods from the bitter food group (bitter gourd, dark chocolate, and plain tea) and also sweet food group (chocolate cake and chocolate spread). This indicates that the genetic factor that is associated with PROP sensitivity does not play important role in determining the food preference among Malaysians. Instead, other factors such as culture and environment could be more influential in defining the way Malaysians select their foods. [ABSTRACT FROM AUTHOR]

Diet-induced obesity (DIO) is associated with a defect of the orosensory detection of dietary lipids in rodents. This dysfunction is not anecdotic since it might worsen the negative effects of obesity by promoting the overconsumption of energy-dense foods. Previous studies have highlighted a progressive devaluation of reward value of lipid stimuli due to a desensitization of dopaminergic brain areas in DIO mice. Paradoxically, the putative deleterious impact of obesity on peripheral fat detection by the gustatory papillae remains poorly documented. Using a whole transcriptomic investigation of the circumvallate papillae (CVP), an analysis of CVP genes involved in fat taste transduction and signaling along the day, and two bottle choice tests, we have found that (i) CVP, known to house the most taste buds in the oral cavity, displays a genic circadian rhythm, (ii) DIO reduces the oscillation of key genes involved both in the circadian clock and lipid detection/signaling, and (iii) the gene invalidation of the clock gene Rev-Erbα does not significantly affect fat preference despite an oily solution intake slightly lower than littermate controls. Taken together these data bring the first demonstration that the gustatory function is under control of a peripheral clock in mammals, as already reported in fly and suggest that a disturbance of this rhythmicity might contribute to the lower fatty taste acuity found in obese mice.

Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.

Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences.Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool.Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited.Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding of the development of individual taste and related food preferences and food choices that will aid the development of tailored public health strategy to reduce nutrition-related disease and morbidity.

Objective: To evaluate the association of salivary pH and taste sensitivity among geriatric and non-geriatric patients in an otorhinolaryngology - head and neck surgery out-patient clinic. Methods: Design: Cross-Sectional Study Setting: Tertiary Government Training Hospital Participants: 40 otorhinolaryngology out-patients Results: Of the 40 patients aged 24 to 92-years-old (mean age 59.8 years), 21 were geriatric and 19 were non-geriatric. The mean salivary pH was 6.66 (range 5 to 8) and 6.63 (range 5 to 7) for geriatric and non-geriatric groups; the difference in mean salivary pH was not statistically significant (p = .87). The salivary pH in the geriatric group showed a negative correlation with age (r=0.06), while the salivary pH in the non-geriatric group had a positive correlation with age (r=0.14). Overall, increases in age among the non-geriatric group were correlated with increase in salivary pH which were not observed in the geriatric patients. In the geriatric group, among the 4 tastants, the strongest correlation between taste sensitivity and salivary pH was observed for quinine followed by sucrose and NaCl, but no correlation for citric acid. In the non-geriatric group, the strongest correlation between taste sensitivity and salivary pH was observed for NaCl, followed by quinine, citric acid and sucrose. Conclusion: There was no significant difference between the mean salivary pH of geriatric and non-geriatric patients, and both means were within normal. There was a negative correlation between age and salivary pH in the geriatric group, and a positive correlation in the non-geriatric group. Salivary pH had the strongest correlation with taste sensitivity for quinine and NaCl among geriatric and non-geriatric participants, respectively, but the reasons for, and significance of this cannot be inferred from the present study. Keywords: salivary pH; taste sensitivity; gustatory function; geriatric

Oral food perception together with lifestyle may affect food preferences and choices, influencing weight gain and obesity development. The present study was designed to evaluate the association of biological (taste sensitivity) and lifestyle variables with children food preferences, assessing whether all these variables contribute to explain BMI percentile. After anthropometric evaluation, 387 children were classified for bitter and sweet taste sensitivities. Socioeconomic/lifestyle aspects and hedonics for 36 foods were collected. Watching TV during meals associate with lower preference for several vegetables, as well as being sweet taste low sensitive, in the case of girls. Moreover, regression analysis showed that bitter taste sensitivity is one of the variables contributing to explain high BMI percentiles. These results present evidences that both biological and socioeconomic and the attention that is given to food (eating in the presence or absence of distractors) are aspects that should be considered in children nutrition to prevent obesity. [ABSTRACT FROM AUTHOR]

Background: Some studies have reported a decline in taste sensitivities in patients with Alzheimer's disease. However, the detail remains unknown.Objective: We investigated the effect of cognitive impairment on taste sensitivity using an App knock-in mouse model of Alzheimer's disease.Methods: Behavioral assays, a brief access test, and a 48 h two-bottle preference test, to assess taste sensitivities were started from 12 months of age in mice that were confirmed to have impaired cognition.Results: In the assays, there was no significant difference in taste sensitivities between wild type and App knock-in mice. Additionally, no apparent difference was observed in the expression of taste markers in their taste bud cells.Conclusion: We concluded that cognitive impairment might not greatly affect taste sensitivity. [ABSTRACT FROM AUTHOR]

Diet-induced obesity (DIO) is associated with a defect of the orosensory detection of dietary lipids in rodents. This dysfunction is not anecdotic since it might worsen the negative effects of obesity by promoting the overconsumption of energy-dense foods. Previous studies have highlighted a progressive devaluation of reward value of lipid stimuli due to a desensitization of dopaminergic brain areas in DIO mice. Paradoxically, the putative deleterious impact of obesity on peripheral fat detection by the gustatory papillae remains poorly documented. Using a whole transcriptomic investigation of the circumvallate papillae (CVP), an analysis of CVP genes involved in fat taste transduction and signaling along the day, and two bottle choice tests, we have found that (i) CVP, known to house the most taste buds in the oral cavity, displays a genic circadian rhythm, (ii) DIO reduces the oscillation of key genes involved both in the circadian clock and lipid detection/signaling, and (iii) the gene invalidation of the clock gene Rev-Erbα does not significantly affect fat preference despite an oily solution intake slightly lower than littermate controls. Taken together these data bring the first demonstration that the gustatory function is under control of a peripheral clock in mammals, as already reported in fly and suggest that a disturbance of this rhythmicity might contribute to the lower fatty taste acuity found in obese mice. [ABSTRACT FROM AUTHOR]

α-Glycerophosphocholine (GPC) is a natural source of choline. It reportedly prevents aging-related decline in cognitive function, but the underlying mechanism remains unclear. Although it is understood that aging influences taste sensitivity and energy regulation, whether GPC exerts antiaging effects on such phenomena requires further elucidation. Here, we used old C57BL/6J mice that were fed a GPC-containing diet, to investigate the molecular mechanisms underlying the prevention of a decline in cognitive function associated with aging and examine the beneficial effects of GPC intake on aging-related phenomena, such as taste sensitivity and energy regulation. We confirmed that GPC intake reduces the aging-related decline in the expression levels of genes related to long-term potentiation. Although we did not observe an improvement in aging-related decline in taste sensitivity, there was a notable improvement in the expression levels of β-oxidation-associated genes in old mice. Our results suggest that the prevention of aging-related decline in cognitive function by GPC intake may be associated with the improvement of gene expression levels of long-term potentiation. Furthermore, GPC intake may positively influence lipid metabolism. [ABSTRACT FROM AUTHOR]

Origin of the great inter-individual variability of the fatty taste perception found in obese subjects is challenging. The fact that recent studies suggest interrelations between taste perception and oral microbiota composition, prompt us to explore the putative impact of such a connection in the context of obesity. To check this hypothesis, the oro-sensory perception thresholds of linoleic acid and the composition of oral microbiota surrounding the gustatory circumvallate papillae (CVPs) were analyzed in obese adult men (BMI≥30 kg/m2, n = 42). A specificmicrobial signature (higher diversity, pro-inflammatory bacterial profile, lower methanogenesis activity) discriminated subjects with a degraded fatty taste sensitivity (perception threshold≥0.05% LA= Low-LA tasters, n = 22) from high-LA tasters (n = 20). Collectively, these data substantiate the association between the microbial microenvironment surrounding CVPs and the fatty taste sensitivity and provide a plausible explanation about the variability of the fatty taste sensitivity in obesity. [ABSTRACT FROM AUTHOR]

Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences. Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool. Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited. Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding of the development of individual taste and related food preferences and food choices that will aid the development of tailored public health strategy to reduce nutrition-related disease and morbidity. [ABSTRACT FROM AUTHOR]

Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., sweet—sucrose, salty—sodium chloride, sour—citric acid, umami—monosodium glutamate, MSG, bitter—caffeine, and metallic—iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18–45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant’s detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to metallic and lowered sensitivity to sweetness. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (p < 0.001). While future study is required to investigate the cause–effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.

Generally, taste sensitivity is known to change with age. However, the molecular mechanisms underlying this phenomenon remain unclear. Mammalian taste buds are classified into type I, II, III, and IV cells; among them, type II and III cells have an important role in the taste detection process. We hypothesized that age-related changes in the proportion of taste cell types would be a factor in changes in taste sensitivity. To test this hypothesis, we compared the expression patterns of type II and III cell markers in taste buds obtained from the circumvallate papillae of young and old mice. Gustducin, SEMA3A, PLCβ2, and CAR4 were used as type II and III cell markers, respectively. When we performed double-fluorescence staining using antibodies for these molecules, Gustducin and SEMA3A immune-positive cells were 22.7 ± 1.2% and 27.6 ± 0.9% in young mice and 22.0 ± 0.7% and 25.9 ± 1.1% in old mice, respectively. PLCβ2 and CAR4 immune-positive cells were 30.3 ± 1.5% and 20.7 ± 1.3% in young mice and 29.1 ± 0.8% and 21.1 ± 1.2% in old mice, respectively. There were no significant differences in the percentage of immunopositive cells for all antibodies tested between young and old mice. These results suggest that the proportion of type II and III cells does not change with aging., Competing Interests: The authors declare no conflict of interest., (© 2024 The Authors.)

Patients with diabetes exhibit altered taste sensitivity, but its details have not been clarified yet. Here, we examined alteration of sweet taste sensitivity with development of glucose intolerance in Otsuka Long-Evans Tokushima Fatty (OLETF) rats as a model of non-insulin-dependent diabetes mellitus. Compared to the cases of Long Evans Tokushima Otsuka (LETO) rats as a control, glucose tolerance of OLETF rats decreased with aging, resulting in development of diabetes at 36-weeks-old. In brief-access tests with a mixture of sucrose and quinine hydrochloride, OLETF rats at 25 or more-weeks-old seemed to exhibit lower sweet taste sensitivity than age-matched LETO ones, but the lick ratios of LETO, but not OLETF, rats for the mixture and quinine hydrochloride solutions decreased and increased, respectively, aging-dependently. Expression of sweet taste receptors, T1R2 and T1R3, in circumvallate papillae (CP) was almost the same in LETO and OLETF rats at 10- and 40-weeks-old, while expression levels of a bitter taste receptor, T2R16, were greater in 40-weeks-old rats than in 10-weeks-old ones in both strains. There was no apparent morphological alteration in taste buds in CP between 10- and 40-weeks-old LETO and OLETF rats. Metagenomic analysis of gut microbiota revealed strain- and aging-dependent alteration of mucus layer-regulatory microbiota. Collectively, we concluded that the apparent higher sweet taste sensitivity in 25 or more-weeks-old OLETF rats than in age-matched LETO rats was due to the aging-dependent increase of bitter taste sensitivity in LETO rats with alteration of the gut microbiota.

Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated the differences in human taste sensitivity to two NEFA: oleic acid and linoleic acid. Twenty-four female subjects were divided into two equal sensitivity groups, and they performed discrimination tests for both fatty acids against bottled water using either the triangle or the DR A-Not A test. To achieve an accurate measurement of NEFA sensitivity, the stimulus was carefully prepared, avoiding additives that could interfere with the binding of fatty acids to receptors. Stimuli concentrations were selected to be within the lowest range (9.9 to 177.3 μM) evaluated in previous research. Through a systematic stimulus control process, this study confirmed that greater sensitivity was exhibited to linoleic acid than oleic acid, resulting in better discrimination than previous studies., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.

Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.

To assess the biological value of environmental stimuli, animals' sensory systems must accurately decode both the identities and the intensities of these stimuli. While much is known about the mechanism by which sensory neurons detect the identities of stimuli, less is known about the mechanism that controls how sensory neurons respond appropriately to different intensities of stimuli. The ionotropic receptor IR76b has been shown to be expressed in different Drosophila chemosensory neurons for sensing a variety of chemicals. Here, we show that IR76b plays an unexpected role in lowering the sensitivity of Drosophila sweet taste neurons. First, IR76b mutants exhibited clear behavioral responses to sucrose and acetic acid (AA) at concentrations that were too low to trigger observable behavioral responses from WT animals. Second, IR76b is expressed in many sweet neurons on the labellum, and these neurons responded to both sucrose and AA. Removing IR76b from the sweet neurons increased their neuronal responses as well as animals' behavioral responses to sucrose and AA. Conversely, overexpressing IR76b in the sweet neurons decreased their neuronal as well as animals' behavioral responses to sucrose and AA. Last, IR76b's response-lowering ability has specificity: IR76b mutants and WT showed comparable responses to capsaicin when the mammalian capsaicin receptor VR1 was ectopically expressed in their sweet neurons. Our findings suggest that sensitivity of Drosophila sweet neurons to their endogenous ligands is actively limited by IR76b and uncover a potential molecular target by which contexts can modulate sensitivity of sweet neurons. [ABSTRACT FROM AUTHOR]

Aim and Background: Nowadays, clinical assessment of caries susceptibility is evaluated by the individuals taste perception. As food habits of the child are mostly influenced by the parents (mothers), it would be beneficial to assess the relation between mother and child's taste status and their caries experience to predict the caries susceptibility of the child. Methodology: A convenience sample of 310 mother–child dyads of both the sexes were selected. After obtaining the data on the taste preferences, dietary habits, and oral hygiene practices, caries experience of both the mother and child were recorded using the DMFT and defs indices, followed by the taste assessment using 6-n propylthiouracil (PROP) tester strips. Results: Irrespective of the taste status, the majority of the mother and child dyads showed preference to sweet foods. A statistically significant relationship between taste status and caries experience was noticed among mothers and children individually. However, there was no significant association between mother and child taste status. Whereas, a weak-positive correlation is observed between the mother and child's caries experience. The children of supertaster mothers have relatively less caries experience compared to children of moderate and nontaster mothers, which was not statistically significant. Conclusion: Mother's taste perception or caries experience may not always be a risk predictor for their child's caries experience, but the PROP tester strips were very effective in predicting the caries risk of an individual. [ABSTRACT FROM AUTHOR]

The role of taste perception, its relationship with oral microbiota composition, and their putative link with eating habits and food intake were the focus of the present study. A sample of 59 reportedly healthy adults (27 male, 32 female; age: 23.3 ± 2.6 years) were recruited for the study and taste thresholds for basic tastes, food intake, and oral microbiota composition were evaluated. Differences in taste perception were associated with different habitual food consumption (i.e., frequency) and actual intake. Subjects who were orally hyposensitive to salty taste reported consuming more bakery and salty baked products, saturated-fat-rich products, and soft drinks than hypersensitive subjects. Subjects hyposensitive to sweet taste reported consuming more frequently sweets and desserts than the hypersensitive group. Moreover, subjects hypersensitive to bitter taste showed higher total energy and carbohydrate intakes compared to those who perceived the solution as less bitter. Some bacterial taxa on tongue dorsum were associated with gustatory functions and with vegetable-rich (e.g., Prevotella) or protein/fat-rich diets (e.g., Clostridia). Future studies will be pivotal to confirm the hypothesis and the potential exploitation of oral microbiome as biomarker of long-term consumption of healthy or unhealthy diets. [ABSTRACT FROM AUTHOR]

Background Fucoidan is derived from seaweed widely used in Japanese cuisine, but little is known about its influence on glucose metabolism. To obtain information about the physiological effects of fucoidan on glucose metabolism, the digestive system, and the gustatory system controlling taste sensation in patients with type 2 diabetes, we conducted a randomized, double-blind, placebo-controlled study. Methods Thirty patients with type 2 diabetes on diet therapy were recruited from an outpatient clinic (22 men and 8 women aged 59.10 ± 13.24 years, body mass index: 25.18 ± 3.88, hemoglobin A1c: 7.04 ± 1.24%). They were divided into 2 groups and underwent 2 interventions with a 4-week interval. One group received fucoidan for 12 weeks (a daily 60 mL test beverage containing 1,620 mg of fucoidan) and then placebo (60 mL) for the subsequent 12-week period, while the order was reversed in the other group. Evaluation was performed just before and after each intervention. Taste sensitivity was measured for 5 basic tastes by the filter paper disk method and food intake was evaluated with a validated diet questionnaire. Results No adverse events occurred during the study period. Despite no change of the diet, stool frequency increased during fucoidan intake (from 7.78 ± 4.64/week in Week 1 to 9.15 ± 5.03/week in Week 5, P < 0.001), and it increased more in lean subjects. In 11 subjects whose stool frequency exceeded the mean value, the thresholds for sweet, salty, bitter and umami tastes were significantly reduced (enhancement of sensitivity) after fucoidan intake. In 14 subjects with normal HOMA-IR (homeostatic model assessment of insulin resistance, < 2.5), hemoglobin A1c decreased after fucoidan intake (from 6.73 ± 1.00 to 6.59 ± 1.00%, P < 0.05), as did the fasting plasma level of GLP-1 (glucagon-like peptide-1, from 6.42 ± 3.52 to 4.93 ± 1.88 pmol/L, P < 0.05). Conclusion Sustained fucoidan intake led to alterations of gastrointestinal function, including increased stool frequency and enhanced taste sensitivity, which could contribute to better control of diabetes. [ABSTRACT FROM AUTHOR]

[Display omitted] • The influence of music on taste sensitivity was examined. • A "high sweetness" soundtrack led to higher sweet taste recognition at near-threshold. • No overall differences were observed in detection and recognition thresholds. • The crossmodal influence of music depends on the parameter of taste function. Previous research has shown that music can influence taste perception. While most studies to date have focused on taste intensity ratings, less is known about the influence of musical stimuli on other parameters of taste function. In this within-subjects experiment (N = 73), we tested the effects of three sound conditions (High Sweetness soundtrack – HS; Low Sweetness soundtrack – LS; and Silence – S) on sweet taste sensitivity, namely, detection and recognition. Each participant tasted nine samples of sucrose solutions (from 0 g/L to 20 g/L) under each of the three sound conditions in counterbalanced order. We assessed the lower concentrations at which participants were able to detect (detection threshold) and correctly identify (recognition threshold) a taste sensation. Additionally, the intensity and hedonic ratings of samples above the recognition threshold (7.20 g/L) were analyzed. Affective variations (valence and arousal) in response to the sound conditions were also assessed. Although music did not lead to significant differences in mean detection and recognition thresholds, a larger proportion of sweet taste recognitions was observed at a near-threshold level (2.59 g/L) in the HS condition. The intensity and hedonic ratings of supra-threshold conditions were unaffected by the music condition. Significant differences in self-reported mood in response to the sound conditions were also observed. The present study suggests that the influence of music on the sweet taste perception of basic solutions may depend on the parameter under consideration. [ABSTRACT FROM AUTHOR]

Children are often categorized as picky eaters by parents and caregivers for their rejection of foods, such as vegetables, and for exhibiting other difficult mealtime behaviors. However, there are several factors that contribute to these mealtime behaviors, including early feeding practices (i.e., breastfeeding, introduction to solid food), repeated exposure to novel foods, and genetic taste sensitivity to certain compounds. Using the online database of PubMed, a review of the literature on the development of picky eating in children, its outcomes, and intervention strategies was conducted. This review groups the developmental contributors to picky eating into the categories of nature and nurture and explores the interaction between the two. This paper will also summarize the potential outcomes of picky eating and the various strategies that are currently recommended to mitigate picky eating in young children. However, there is a lack of longitudinal work targeting consistent picky eating behaviors that have the potential to impact long-term food preferences and dietary variety. Future intervention strategies should address the factors that influence the development of picky eating on an individual level.

This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test was completed in a gamified “taste detective” approach. The results show that DT correlates with RT for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.