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A non-singularity in sweet taste. 甜味的非单一性。
IF 3.5 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae006
Christian H Lemon
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引用次数: 0
A status report on human odorant receptors and their allocated agonists. 人类气味受体及其分配激动剂的现状报告。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae037
Maxence Lalis, Matej Hladiš, Samar Abi Khalil, Christophe Deroo, Christophe Marin, Moustafa Bensafi, Nicolas Baldovini, Loïc Briand, Sébastien Fiorucci, Jérémie Topin

Olfactory perception begins when odorous substances interact with specialized receptors located on the surface of dedicated sensory neurons. The recognition of smells depends on a complex mechanism involving a combination of interactions between an odorant and a set of odorant receptors (ORs), where molecules are recognized according to a combinatorial activation code of ORs. Although these interactions have been studied for decades, the rules governing this ligand recognition remain poorly understood, and the complete combinatorial code is only known for a handful of odorants. We have carefully analyzed experimental results regarding the interactions between ORs and molecules to provide a status report on the deorphanization of ORs, i.e. the identification of the first agonist for a given sequence. This meticulous analysis highlights the influence of experimental methodology (cell line or readout) on molecule-receptor association results and shows that 83% of the results are conserved regardless of experimental conditions. The distribution of another key parameter, EC50, indicates that most OR ligand activities are in the micromolar range and that impurities could lead to erroneous conclusions. Focusing on the human ORs, our study shows that 88% of the documented sequences still need to be deorphanized. Finally, we also estimate the size of the ORs' recognition range, or broadness, as the number of odorants activating a given OR. By analogously estimating molecular broadness and combining the two estimates we propose a basic framework that can serve as a comparison point for future machine learning algorithms predicting OR-molecule activity.

嗅觉感知始于气味物质与位于专用感觉神经元表面的特化受体相互作用。对气味的识别取决于一种复杂的机制,其中涉及气味物质与一组气味受体(ORs)之间相互作用的组合。尽管这些相互作用已经被研究了几十年,但人们对配体识别的规则仍然知之甚少,而且只知道少数几种气味物质的完整组合代码。我们仔细分析了有关 OR 与分子间相互作用的实验结果,提供了一份有关 OR 非形态化(即识别出特定序列的第一个激动剂)的现状报告。这一细致的分析凸显了实验方法(细胞系或读数)对分子-受体关联结果的影响,并表明无论实验条件如何,83%的结果是一致的。另一个关键参数 EC50 的分布表明,大多数 OR 配体的活性在微摩尔范围内,杂质可能导致错误结论。以人类 OR 为重点,我们的研究表明,88% 的记录序列仍需进行非形态化处理。最后,我们还估算了ORs识别范围的大小或广度,即激活特定ORs的气味物质的数量。通过类比估算分子广度并将两种估算结果结合起来,我们提出了一个基本框架,可作为未来预测 OR 分子活性的机器学习算法的比较点。
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引用次数: 0
Emotional self-body odors do not influence the access to visual awareness by emotional faces. 情绪化的自我身体气味不会影响情绪化面孔进入视觉意识。
IF 3.5 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad034
Marta Rocha, Joana Grave, Sebastian Korb, Valentina Parma, Gün R Semin, Sandra C Soares

A growing body of research suggests that emotional chemosignals in others' body odor (BO), particularly those sampled during fearful states, enhance emotional face perception in conscious and preconscious stages. For instance, emotional faces access visual awareness faster when presented with others' fear BOs. However, the effect of these emotional signals in self-BO, that is, one's own BO, is still neglected in the literature. In the present work, we sought to determine whether emotional self-BOs modify the access to visual awareness of emotional faces. Thirty-eight women underwent a breaking-Continuous Flash Suppression task in which they were asked to detect fearful, happy, and neutral faces, as quickly and accurately as possible, while being exposed to their fear, happiness, and neutral self-BOs. Self-BOs were previously collected and later delivered via an olfactometer, using an event-related design. Results showed a main effect of emotional faces, with happy faces being detected significantly faster than fearful and neutral faces. However, our hypothesis that fear self-BOs would lead to faster emotional face detection was not confirmed, as no effect of emotional self-BOs was found-this was confirmed with Bayesian analysis. Although caution is warranted when interpreting these results, our findings suggest that emotional face perception is not modulated by emotional self-BOs, contrasting with the literature on others' BOs. Further research is needed to understand the role of self-BOs in visual processing and emotion perception.

越来越多的研究表明,他人体味(BO)中的情感化学信号,尤其是在恐惧状态下采样的情感化学信号,会增强意识和前意识阶段的情感面孔感知。例如,当他人的恐惧体味出现时,情绪化人脸会更快地进入视觉意识。然而,这些情绪信号在自我BO(即自己的BO)中的影响在文献中仍被忽视。在本研究中,我们试图确定情绪化的自我BO是否会改变对情绪化面孔的视觉认知。38 名女性接受了一项断裂-连续闪光抑制任务,要求她们尽可能快速、准确地检测出恐惧、快乐和中性面孔,同时暴露出恐惧、快乐和中性自我-BOs。自我BOO是事先收集的,随后通过嗅觉仪传递,采用的是事件相关设计。结果显示,情绪面孔具有主效应,快乐面孔的检测速度明显快于恐惧和中性面孔。然而,我们关于恐惧自我诱导会导致情绪面孔检测更快的假设并没有得到证实,因为没有发现情绪自我诱导的影响--贝叶斯分析证实了这一点。尽管在解释这些结果时需要谨慎,但我们的研究结果表明,情绪面孔感知不受情绪自我BOs的调节,这与有关他人BOs的文献形成了鲜明对比。要了解自我BOs在视觉处理和情绪感知中的作用,还需要进一步的研究。
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引用次数: 0
Oral stimulation with glucose and fructose, but not sucrose, accelerates gastric emptying in humans. 口服葡萄糖和果糖(而非蔗糖)会加速人体胃排空。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae028
Masako Kanda, Hideaki Kashima, Akira Miura, Yoshiyuki Fukuba, Makoto Takahashi, Masako Yamaoka Endo

Postprandial regulation of the gastric emptying (GE) rate plays an important role in food intake. Although oral sweetening with glucose may accelerate GE, the effects of different sweetness intensities of glucose (10% and 20%, w/v) and other energy sweeteners (e.g. fructose and sucrose) remain uncertain. The purpose of this study was to determine the effects of different glucose concentrations (Experiment 1) and different sugars with the same sweet taste intensity (Experiment 2) on postprandial GE. In both experiments, after ingesting a 200 kcal carbohydrate solution containing 50 g of maltodextrin, participants repeatedly sipped, but did not swallow, one of three (water, 10% and 20%, w/v glucose) or four (water and equally sweet 20%, w/v glucose, 12%, w/v fructose, and 14%, w/v sucrose) solutions for 1 min every 5 min over a 30 min period. GE was evaluated by measuring the temporal change in the cross-sectional area of the gastric antrum using ultrasound. In Experiment 1, oral stimulation with 20% (w/v) glucose resulted in greater GE than the control stimulus (i.e. water), but the effect of stimulation with 10% (w/v) glucose on GE was not different from that of the control stimulus. In Experiment 2, stimulation with 20% (w/v) glucose or 12% (w/v) fructose resulted in greater GE than the control stimulus. However, the effect of stimulation with 14% (w/v) sucrose on GE did not differ from that of the control stimulus. Consequently, oral stimulation with glucose or fructose solutions of moderate to high sweetness following a meal facilitates postprandial GE.

餐后胃排空(GE)率的调节在食物摄入中起着重要作用。虽然口服葡萄糖甜味剂可加快胃排空速度,但不同甜度的葡萄糖(10% 和 20% w/v)和其他能量甜味剂(如果糖和蔗糖)的影响仍不确定。本研究的目的是确定不同浓度的葡萄糖(实验 1)和具有相同甜味强度的不同糖(实验 2)对餐后 GE 的影响。在这两项实验中,参与者在摄入含有 50 克麦芽糊精的 200 千卡碳水化合物溶液后,在 30 分钟内每隔 5 分钟重复啜饮 1 分钟三种(水、10% 和 20% w/v 葡萄糖)或四种(水和同样甜的 20% w/v 葡萄糖、12% w/v 果糖和 14% w/v 蔗糖)溶液中的一种,但不吞咽。通过使用超声波测量胃窦横截面积的时间变化来评估 GE。在实验 1 中,与对照组刺激物(即水)相比,口服 20% w/v 葡萄糖刺激物的 GE 更大,但口服 10% w/v 葡萄糖刺激物对 GE 的影响与对照组刺激物没有区别。在实验 2 中,与对照刺激相比,20% w/v 葡萄糖或 12% w/v 果糖刺激的 GE 更大。然而,14% w/v 蔗糖刺激对 GE 的影响与对照组刺激没有差异。因此,餐后口服甜度适中或较高的葡萄糖或果糖溶液可促进餐后胃食欲增强。
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引用次数: 0
Mice learn to identify and discriminate sugar solutions based on odor cues. 小鼠学会根据气味线索识别和区分糖溶液。
IF 3.5 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae024
John I Glendinning, Alix Archambeau, Catherine Conlin, Zoee Drimmer, Gabriel Griffith, Rayna Isber, Kayla Koffler, Gabriella Ortiz, Anisha Prakash, Catherine Sollitto, Harini Srinivasan

This study examined how olfaction impacts ingestive responses of mice to sugar solutions. Experiment 1 asked whether naïve C57BL/6 (B6) mice could identify 1 M glucose, fructose, or sucrose solutions based on odor cues, during a 30-min 2-bottle acceptability test. We tested mice both before and after they were rendered anosmic with ZnSO4 treatment. We used 2 indirect measures of odor-mediated response: number of trials initiated and latency to initiate licking. Before ZnSO4 treatment, the mice learned how to identify 1 M glucose and fructose (but not sucrose) solutions based on odor cues. ZnSO4 treatment eliminated their ability to identify the glucose and fructose solutions. Experiment 2 asked whether 2 d of exposure to a 1 M glucose, fructose, or sucrose solution improved the identification of the same sugar solution. Following exposure, the B6 mice identified all 3 sugar solutions based on odor cues. Experiment 3 asked whether T1R3 knockout mice (i.e. mice lacking the T1R3 subunit of the T1R2 + R3 sweet taste receptor) could learn to discriminate 0.44 M glucose and fructose solutions based on odor cues. All mice were subjected to a 1-h preference test, both before and after exposure to the 0.44 M glucose and fructose solutions. During exposure, the experimental mice received ZnSO4 treatment, whereas the control mice received saline treatment. Before exposure, neither type of mouse preferred the glucose solution. After exposure, the control mice preferred the glucose solution, whereas the experimental mice did not. Our results reveal that mice can learn to use odor cues to identify and discriminate between sugar solutions.

本研究探讨了嗅觉如何影响小鼠对糖溶液的摄食反应。实验 1 询问天真的 C57BL/6 (B6) 小鼠能否在 30 分钟的双瓶可接受性测试中根据气味线索识别 1M 葡萄糖、果糖或蔗糖溶液。我们在用 ZnSO4 处理小鼠使其丧失嗅觉之前和之后对其进行了测试。我们使用了两种间接测量气味介导反应的方法:开始试验的次数和开始舔食的潜伏期。在硫酸锌处理之前,小鼠学会了如何根据气味线索识别 1M 葡萄糖和果糖溶液(而不是蔗糖溶液)。硫酸锌处理消除了它们识别葡萄糖和果糖溶液的能力。实验 2 的问题是,接触 1M 葡萄糖、果糖或蔗糖溶液两天是否会提高对相同糖溶液的识别能力。接触后,B6 小鼠根据气味线索识别出了所有三种糖溶液。实验 3 询问 T1R3 基因敲除小鼠(即缺乏 T1R2+R3 甜味受体的 T1R3 亚基的小鼠)能否学会根据气味线索辨别 0.44M 葡萄糖和果糖溶液。所有小鼠在接触 0.44M 葡萄糖和果糖溶液之前和之后都接受了 1 小时的偏好测试。在接触过程中,实验组小鼠接受 ZnSO4 处理,而对照组小鼠接受生理盐水处理。接触前,两种小鼠都不喜欢葡萄糖溶液。接触后,对照组小鼠更喜欢葡萄糖溶液,而实验组小鼠则不喜欢。我们的研究结果表明,小鼠可以学会利用气味线索来识别和区分糖溶液。
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引用次数: 0
Can humans smell tastants? 人类能闻到味道吗?
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad054
Shuo Mu, Markus Stieger, Sanne Boesveldt

Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans. This study aims to (i) explore whether humans can perceive solutions of basic prototypical tastants through orthonasal and retronasal olfaction and (ii) to examine what volatile odor compounds (VOCs) underlie this ability. Solutions of 5 basic tastants (sucrose, sodium chloride, citric acid, monosodium glutamate [MSG], quinine) dissolved in water, and 2 fatty acids (oleic and linoleic acid) dissolved in mineral oil were prepared. Triangle discrimination tests were performed (n = 41 in duplicate) to assess whether the tastant solutions can be distinguished from blanks (solvents) through ortho- and retronasal olfaction. Participants were able to distinguish all tastant solutions from blank through orthonasal olfaction. Only sucrose, sodium chloride, oleic acid, and linoleic acid were distinguished from blank by retronasal olfaction. Ethyl dichloroacetate, methylene chloride, and/or acetone were identified in the headspace of sucrose, MSG, and quinine solutions but not in the headspace of water, sodium chloride, and citric acid solutions. Fat oxidation compounds such as alcohols and aldehydes were detected in the headspace of the oleic and linoleic acid solutions but not the mineral oil. We conclude that prototypical tastant solutions can be discriminated from water and fatty acid solutions from mineral oil through orthonasal olfaction. Differences in the volatile headspace composition between blanks and tastant solutions may have facilitated the olfactory discrimination. These findings can have methodological implications for future studies assessing gustatory perception using these prototypical taste compounds.

尽管有研究表明嗅觉可能有助于味觉感知,但相关文献很少或只是间接的,尤其是在人类身上。本研究旨在(a)探讨人类是否能通过正鼻腔和反鼻腔嗅觉感知基本原型味素的溶液,(b)并研究哪些挥发性气味化合物(VOC)是这种能力的基础。我们制备了五种基本味觉刺激物(溶于水的蔗糖、氯化钠、柠檬酸、谷氨酸钠(味精)、奎宁)和两种脂肪酸(溶于矿物油的油酸和亚油酸)的溶液。进行三角辨别测试(41 人,一式两份),以评估能否通过正鼻和反鼻嗅觉将味觉溶液与空白溶液(溶剂)区分开来。参与者能够通过正鼻嗅觉将所有味觉溶液与空白区分开来。只有蔗糖、氯化钠、油酸和亚油酸能通过反鼻嗅觉从空白溶液中区分出来。在蔗糖、味精和奎宁溶液的顶空气体中发现了二氯乙酸乙酯、二氯甲烷和/或丙酮,而在水、氯化钠和柠檬酸溶液的顶空气体中则没有发现。在油酸和亚油酸溶液的顶空气体中检测到了脂肪氧化化合物(如醇和醛),但在矿物油中没有检测到。我们的结论是,通过正鼻腔嗅觉可以从水和矿物油中分辨出原型味道溶液和脂肪酸溶液。空白和品尝剂溶液之间顶空挥发性成分的差异可能有助于嗅觉分辨。这些发现对今后使用这些原型味觉化合物评估味觉感知的研究具有方法学意义。
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引用次数: 0
Integrating the patient's voice into the research agenda for treatment of chemosensory disorders. 将患者的声音纳入化感障碍治疗研究议程。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae020
Claire Murphy, Pamela Dalton, Katie Boateng, Stephanie Hunter, Pamela Silberman, Jenifer Trachtman, Suz Schrandt, Bita Naimi, Emily Garvey, Paule V Joseph, Conner Frank, Abigail Albertazzi, Gurston Nyquist, Nancy E Rawson

World-wide some 658 million people were infected with coronavirus disease 2019 (COVID-19) and millions suffer from chemosensory impairment associated with long COVID. Current treatments for taste and smell disorders are limited. Involving patients has the potential to catalyze the dynamic exchange and development of new ideas and approaches to facilitate biomedical research and therapeutics. We assessed patients' perceptions of the efficacy of treatments for chemosensory impairment using an online questionnaire completed by 5,815 people in the US Logistic regression determined variables predictive of reported treatment efficacy for patients aged 18 to 24, 25 to 39, 40 to 60, and 60+ yrs. who were treated with nasal steroids, oral steroids, zinc, nasal rinse, smell training, theophylline, platelet-rich plasma, and Omega 3. The most consistent predictor was age, with the majority of those 40 to 60 and 60+ reporting that nasal steroids, oral steroids, zinc, nasal rinse, and smell training were only slightly effective or not effective at all. Many of these treatment strategies target regeneration and immune response, processes compromised by age. Only those under 40 reported more than slight efficacy of steroids or smell training. Findings emphasize the need to include patients of all ages in clinical trials. Older adults with olfactory impairment are at increased risk for Alzheimer's disease (AD). We speculate that olfactory impairment associated with long COVID introduces the potential for a significant rise in AD. Long COVID-associated chemosensory impairment increases the urgency for translational and clinical research on novel treatment strategies. Suggestions for high-priority areas for epidemiological, basic, and clinical research on chemosensory impairment follow.

全世界约有 6.58 亿人感染了 COVID-19,数百万人因长期感染 COVID 而出现化学感觉障碍。目前针对味觉和嗅觉障碍的治疗方法非常有限。患者的参与有可能促进新想法和新方法的动态交流和发展,从而推动生物医学研究和治疗。我们使用一份由美国 5815 人填写的在线问卷,评估了患者对化学感觉障碍治疗效果的看法。逻辑回归确定了 18-24 岁、25-39 岁、40-60 岁和 60 岁以上接受鼻腔类固醇、口服类固醇、锌、鼻腔冲洗剂、嗅觉训练、茶碱、富血小板血浆和欧米茄 3 治疗的患者所报告的治疗效果的预测变量。最一致的预测因素是年龄,在 40-60 岁和 60 岁以上的人群中,大多数人表示鼻腔类固醇、口服类固醇、锌、鼻腔冲洗和嗅觉训练仅有轻微效果或根本无效。其中许多治疗策略针对的是再生和免疫反应,而这些过程会因年龄增长而受到影响。只有 40 岁以下的患者表示类固醇或嗅觉训练有轻微疗效。研究结果强调,有必要将所有年龄段的患者都纳入临床试验中。患有嗅觉障碍的老年人罹患阿尔茨海默病(AD)的风险增加。我们推测,与长期 COVID 相关的嗅觉损伤有可能导致阿尔茨海默病的发病率显著上升。与长 COVID 相关的化感损伤增加了新型治疗策略转化和临床研究的紧迫性。以下是有关化感损伤的流行病学、基础和临床研究的优先领域建议。
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引用次数: 0
Ribonucleotides differentially modulate oral glutamate detection thresholds. 核糖核苷酸以不同方式调节口腔谷氨酸检测阈值
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad049
Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Breslin

The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.

添加嘌呤核苷酸肌苷-5'-单磷酸(IMP)和鸟苷-5'-单磷酸(GMP)二钠盐可协同增强谷氨酸氨基酸的咸味或鲜味。我们假设,嘌呤核糖核苷酸和嘧啶核糖核苷酸的加入会降低 L-谷氨酸钾盐(MPG)的绝对检测阈值(提高对其的敏感性)。为了验证这一点,我们测量了 MPG 的绝对检测阈值,以及 5 种不同 5'- 核糖核苷酸的背景水平(3 mM)。加入 IMP、GMP 和 5'-单磷酸腺苷(AMP)这三种嘌呤会降低所有参与者的 MPG 阈值(p GMP> AMP >> UMP // CMP)。这些数据证实,核糖核苷酸是谷氨酸味觉的调节剂,嘌呤能提高敏感性,而嘧啶则表现出不同的甚至是负面的调节作用。我们检测谷氨酸和嘌呤共存的能力是有意义的,因为这两种物质在进化过程中都是比较重要的营养来源,如昆虫和发酵食品。
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引用次数: 0
Taste of common prebiotic oligosaccharides: impact of molecular structure. 常见益生元低聚糖的味道:分子结构的影响
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae023
Laura E Martin, Michael H Penner, Juyun Lim

Prebiotic oligosaccharides are naturally occurring nondigestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structure on oligosaccharide taste perception. Accordingly, a relevant question is whether these compounds are detected by the human gustatory system, and if so, whether they elicit sweet or "starchy" taste. Here, in 3 psychophysical experiments, we investigated the taste perception of 3 commercially popular prebiotics [fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS)] in highly pure form. Each of these classes of prebiotics differs in the type of glycosyl residue, and position and type of bond between those residues. In experiments I and II, participants were asked to discriminate a total of 9 stimuli [FOS, GOS, XOS; degree of polymerization (DP) of 2, 3, 4] prepared at 75 mM in the presence and absence of lactisole, a sweet receptor antagonist. We found that all 9 compounds were detectable (P < 0.05). We also found that GOS and XOS DP 4 were discriminable even with lactisole, suggesting that their detection was not via the canonical sweet receptor. Accordingly, in experiment III, the taste of GOS and XOS DP 4 were directly compared with that of MOS (maltooligosaccharides) DP 4-6, which has been reported to elicit "starchy" taste. We found that GOS and MOS were perceived similarly although narrowly discriminable, while XOS was easily discriminable from both GOS and MOS. The current findings suggest that the molecular structure of oligosaccharides impacts their taste perception in humans.

益生元低聚糖是天然存在的非消化性碳水化合物,具有明显的健康益处。它们也是一类化学性质多样的营养物质,为研究分子结构对寡糖味觉的影响提供了机会。因此,一个相关的问题是这些化合物是否能被人类味觉系统检测到,如果能,它们会引起甜味还是 "淀粉味"。在这里,我们通过三项心理物理实验研究了高纯度的三种商业上流行的益生元(果寡糖(FOS)、半乳寡糖(GOS)和木寡糖(XOS))的味觉感知。每一类益生元的糖基残基类型以及这些残基之间的结合位置和类型都各不相同。在实验 I 和 II 中,参与者被要求在甜味受体拮抗剂乳脂糖醇存在和不存在的情况下,分辨总共 9 种浓度为 75 毫摩尔的刺激物[FOS、GOS、XOS;聚合度(DP)为 2、3、4]。我们发现所有九种化合物都能被检测到(p
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引用次数: 0
Correction to: Novel gurmarin-like peptides from Gymnema sylvestre and their interactions with the sweet taste receptor T1R2/T1R3. 更正:刺五加中的新型香豆素样肽及其与甜味受体 T1R2/T1R3 的相互作用。
IF 2.8 4区 心理学 Q1 Neuroscience Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae026
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引用次数: 0
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