甜味抑制:柠檬酸抑制蔗糖甜味的中心机制的证据。

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Chemical Senses Pub Date : 2023-01-01 DOI:10.1093/chemse/bjad036
Jonas Yde Junge, Glenn Hjorth Andersen, Ulla Kidmose
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引用次数: 0

摘要

人类味觉相互作用的潜在机制尚不清楚,已经提出了三种机制,即化学相互作用、外围生理机制和中心机制。在本研究中,研究了这些机制中的哪一种导致柠檬酸抑制甜味。这是使用一种可同时用不同刺激物刺激舌头两侧的分裂式味觉计进行的研究,从而能够比较同时单独出现在舌头两侧或混合出现在一侧的蔗糖和柠檬酸。使用低浓度(研究1;n=50)和高浓度(研究2:n=59)的蔗糖(分别为2.5%(w/w)和10%(w/w))以及柠檬酸(分别为0.14%(w/w)或0.18%(w/w))进行了两项研究。在这两项研究中,蔗糖和柠檬酸分别存在或以混合物形式存在的两种条件之间的甜味强度评级都没有显著差异。然而,两者的甜味评级都明显低于没有柠檬酸的情况,这表明柠檬酸抑制了蔗糖的甜味。这为柠檬酸抑制蔗糖甜味的中心机制提供了有力的证据。在高浓度和低浓度的蔗糖和柠檬酸中,这种机制似乎是相同的。
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Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid.

The underlying mechanisms of taste interactions in humans are not well understood, and three mechanisms have been proposed, namely a chemical interaction, a peripheral physiological, and a central mechanism. In the present study, it was investigated which of these mechanisms causes the suppression of sweetness by citric acid. This was investigated using a split-tongue gustometer that can stimulate the two sides of the tongue with different stimuli simultaneously, enabling a comparison of sucrose and citric acid presented either separately on each side of the tongue simultaneously or in a mixture on one side. Two studies were conducted using low (Study 1; n = 50) and high (Study 2: n = 59) concentrations of sucrose (2.5% (w/w) and 10% (w/w), respectively), and citric acid (0.14% (w/w) and 0.18% (w/w), respectively). In neither of the studies was there a significant difference in sweetness intensity ratings between the two conditions where sucrose and citric acid were presented either separately or in a mixture form. However, both showed significantly lower sweetness ratings than without citric acid indicating suppression of the sweetness of sucrose from citric acid. This provides strong evidence for a central mechanism for the suppression of the sweetness of sucrose by citric acid. This mechanism seems to be equal in high and low concentrations of both sucrose and citric acid.

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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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