Search results for "GOÛT"

Human taste receptors : study of structure-function relationships

2019

Sweet, umami and bitter taste detectors are membrane receptors that belong to the family of G-protein coupled receptors (GPCRs). They are characterized by the existence of a hydrophobic transmembrane domain (TMD) and an activation mechanism that involves a heterotrimeric G protein.Human has 25 bitter taste receptors TAS2R. These receptors belong to class A GPCRs. Their architecture consists of a TMD structured in 7 -helix which form the orthosteric binding site of bitter molecules. The umami taste receptor is a heterodimer composed of the TAS1R1 and TAS1R3 subunits, while the TAS1R2 and TAS1R3 subunits form the sweet taste receptor. Each subunits belongs to the class C GPCRs and shares a c…

Chapitre 11: Goût des ingrédients et des produits cosmétiques

2020

International audience

Chapitre 15: le goût des ingrédients et des produits cosmétiques

2017

International 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

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency

2015

The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed. The results revealed that 43% of the sample presented well-preserved chemosensory abilities, whereas 21% of the participants presented a moderate impairment. Of the sample, 33% presented well-preserved olfactory abilities but strong impairment in gustatory abilities and 3% were nearly anosmic but remained abl…

Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults(The Nutrinet-Santé study)

2015

BACKGROUND/OBJECTIVES: As taste preferences may be associated with obesity, the present study investigated whether obese subjects presented heightened liking for the sensations of sweet, salt and fat.SUBJECTS/METHODS: Liking scores were determined by a questionnaire including 83 items on liking for sweet or fatty foods, and the preferred extent of seasoning with salt, sweet or fat. Data from 46 909 adults included in the French web-based observational cohort of the Nutrinet-Santé study were collected and weighted according to the national population census. Relationships between liking scores and body mass index (BMI) as categorical or linear explanatory variable were assessed separately by…

Vers un langage du goût : approche expérimentale d'une communication multimodale à destination des mangeurs

2014

The communication of taste is a critical point to the professional of sensory analysis and to the food industry, but also to the consumers themselves, who sometimes need a tool to help them to make their food choices. Still, the taste is complex to study, as it is the product of the three dimensions sensory/sensitive/symbolic, which is the reason why its communication is difficult to set up. The sensitive dimension is a semiotic concept based on the human dimension of perception (emotion, memory, social…), and which study its influence on the construction of meaning in a communication context. A multidisciplinary approach is needed to embrace the global nature of taste, as it refers to soci…

Les inhibiteurs du goût sucré : perspectives thérapeutiques

2015

This review summarizes and discusses the current knowledge concerning the physiological role of the sweet taste receptor (T1R2/T1R3) and the potential therapeutic perspectives concerning its inhibition. The functional expression of the sweet taste receptor has also been described in many extra-oral tissues where it has been proposed that the receptor participated in the regulation of metabolic processes. The receptor has been highlighted in various organs such as the intestine, pancreas, bladder, brain, and more recently in the bone and adipose tissue. In the intestine, T1R2/T1R3 receptor has been shown to be involved in the detection of luminal glucose, cytokine release of certain hormones…

Eléments de Réflexion sur l'Approche Cognitive et Expérientielle de l'Inférence du Goût

1996

Role of saliva in oral food perception

2014

Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being t…