Search results for " Taste"
showing 10 items of 104 documents
Genetic polymorphisms and gustatory perception of dietary lipids in the obese subjects
2017
Obesity has become one of most important public health issue in this century. A number of genetic and environmental factors contribute to development of this pathology. Daily dietary intake is also one of the crucial factors. Excessive dietary fat intake has been shown to be critical in the development of obesity. In the last two decades, several studies have shown that oral fat sensing plays an important role in the development of obesity. To prove a relationship between obesity, oral fat sensing and genetic polymorphisms, we recruited children, adolescents and adult subjects from three different populations. To date, CD36 gene encodes the most promising fat taste receptor. Furthermore, we…
How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?
2020
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS&ndash
Flavor receptors
2011
National audience
Matières de table. Fantaisies gourmandes de Jacques Fontanille.
2021
Following the figurative trajectory of gustatory sensitivity in the work of Jacques Fontanille, three key moments stand out: (1) the entry through the sensory and the flavors, marked by the autonomy of the figurative dimension in the sensitive deployment of the flavor; (2) the putting to the test of the semiotic exploration in different fields of expression: at the table, through "the setting in plate", around the wine; (3) the figurative consistency of the food form as manifestation of a form of life, with its modalities and its modulations
Production de styrene par Penicillium camemberti Thom
1989
National audience; The Celluloïd taste observed in some mould-ripened cheeses is bound to the presence of styrene in these cheeses. The accumulation of this molecule was only detected on cultures of some strains of Penicillium camemberti. It seems to be bound to a deregulation of oxidative metabolism of tneee strains.; L'apparition du goût de Celluloïd dans les fromages à pâte molle à croûte fleurie est liée à la présence de styrène dans ces fromages. L'accumulation de cette molécule n'est observée que sur des cultures de souches particulières de Penicillium camemberti. Elle semble liée à un dérèglement du métabolisme oxydatif de ces souches.
Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference …
2018
There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a &ldquo
Zizyphin modulates calcium signalling in human taste bud cells and fat taste perception in the mouse.
2017
Zizyphin, isolated from Zizyphus sps. leaf extracts, has been shown to modulate sugar taste perception, and the palatability of a sweet solution is increased by the addition of fatty acids. We, therefore, studied whether zizyphin also modulates fat taste perception. Zizyphin was purified from edible fruit of Zizyphus lotus L. Zizyphin induced increases in [Ca2+]i in human taste bud cells (hTBC). Zizyphin shared the endoplasmic reticulum Ca2+ pool and also recruited, in part, Ca2+ from extracellular environment via the opening of store-operated Ca2+ (SOC) channels. Zizyphin exerted additive actions on linoleic acid-induced increases in [Ca2+]i in these cells, indicating that zizyphin does no…
The oral lipid sensor GPR120 is not indispensable for the orosensory detectionof dietary lipids in the mouse
2014
International audience; Implication of the long-chain fatty acid (LCFA) receptor GPR120, also termed free fatty acid receptor 4 (FFAR4), in the taste-guided preference for lipids is a matter of debate. To further unravel the role of GPR120 in the "taste of fat", the present study was conducted on GPR120-null mice and their wild-type littermates. Using a combination of morphological (i.e. immunohistochemical staining of circumvallate papillae - CVP), behavioral (i.e. two-bottle preference tests, licking tests and conditioned taste aversion) and functional studies (i.e. calcium imaging in freshly isolated taste bud cells - TBC), we show that absence of GPR120 in oral cavity was not associated…
Taste loss in hospitalized multimorbid elderly subjects
2013
ED Toffanello,1 EM Inelmen,1 A Imoscopi,1 E Perissinotto,2 A Coin,1 F Miotto,1 LM Donini,3 D Cucinotta,4 M Barbagallo,5 E Manzato,1 G Sergi11Department of Medical and Surgical Sciences, Geriatrics Division and University of Padova, Padova, 2Department of Environmental Medicine and Public Health, University of Padua, Padua, Italy; 3Department of Medical Physiopathology (Food Science Section), University of Roma, La Sapienza, Roma, 4S Orsola Malpighi Hospital, Bologna, 5Geriatric Unit, Department of Internal Medicine and Emerging Diseases, University of Palermo, Palermo, ItalyBackground: Loss of the sense of taste is common among older people. Morbidities and polypharmacy may contribute to th…
Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment
2019
Mango (Mangifera indica L.) quality is strongly influenced by genotype but individuating the most appropriate harvesting time is essential to obtain high quality fruits. In this trial we studied the influences of the ripening stage at harvest (mature-ripe or green-ripe) on quality of ready to eat mango fruits from nine cultivars (Carrie, Keitt, Glenn, Manzanillo, Maya, Rosa, Osteen, Tommy Atkins and Kensington Pride) grown in the Mediterranean subtropical climate through physicochemical, nutraceutical, and sensory analysis. Our results show a large variability among the different observed genotypes and in dependence of the ripening stage at harvest. With the exception of Rosa, mature-ripe f…