Search results for "Palatability"

Can multiple-model mimicry explain warning signal polymorphism in the wood tiger moth, Arctia plantaginis (Lepidoptera: Erebidae)?

2018

Deficit irrigation and maturation stage influence quality and flavonoid composition of ‘Valencia’ orange fruit

2016

Background: Effects of continuous deficit irrigation (DI) and partial rootzone drying (PRD) treatments (50% ETc) in comparison with full irrigation (CI, 100% ETc) were investigated during 'Valencia' orange fruit maturation. Ultra-high-performance liquid chromatography/high-resolution mass spectrometry was used to quantify hesperidin, narirutin, tangeritin, nobiletin, didymin and neoeriocitrin in the fruit juice and peel.; Results: No significant effect of irrigation was found on yield, juice soluble solids or acidity. Juice color was not influenced by irrigation or harvest date, whereas peel color increased during maturation and was more pronounced in CI and PRD fruits. Juice acidity reache…

Watching happy faces potentiates incentive salience but not hedonic reactions to palatable food cues in overweight/obese adults

2019

International audience; ‘Wanting’ and ‘liking’ are mediated by distinct brain reward systems but their dissociation in human appetite and overeating remains debated. Further, the influence of socioemotional cues on food reward is little explored. We examined these issues in overweight/obese (OW/OB) and normal-weight (NW) participants who watched food images varying in palatability in the same time as videoclips of avatars looking at the food images while displaying facial expressions (happy, disgust or neutral) with their gaze directed only toward the food or consecutively toward the food and participants. We measured heart rate (HR) deceleration as an index of attentional/incentive salienc…

Providing choice and/or variety during a meal: Impact on vegetable liking and intake

2016

Food choice is defined as providing the opportunity for an individual to select the food he or she wants to consume while food variety is defined as providing an individual with foods that differ on at least one sensory characteristic. Literature shows that providing food choice or providing food variety may increase meal enjoyment and food intake. However, these two factors have been mainly investigated separately, while they may actually co-occur in real-life settings. In fact, in many out-of-home catering situations, individuals have the possibility to choose as many dishes as they desire from among different proposals for their meal. The aim of the present study was to assess the impact…

Lack of plasmic beta-endorphin response to a gastronomic meal in healthy humans.

1991

Abstract In order to study the relationship between the endogenous opiate system and food intake in man, plasma concentrations of beta-endorphin were measured in ten healthy subjects. Time course of beta-endorphinemia was compared under the following conditions: basal (fasting), after an injection of pentagastrin (6 μg/kg), or after a gastronomic meal. No changes in plasma beta-endorphin or ACTH concentrations were observed with pentagastrin nor after the meal, despite the combination of very high sensory pleasure with intake of a very large amount of food. It is concluded that blood beta-endorphin concentration is not a sensitive index of the effects of food intake on the endogenous opioid…

Consensus meeting: monosodium glutamate – an update

2006

Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate.Experts from a range of relevant disciplines received and considered a series of questions related to aspects of the topic.University of Hohenheim, Stuttgart, Germany.The experts met and discussed the questions and arrived at a consensus.Total intake of glutamate from food in European countries is generally stable and ranged from 5 to 12 g/day (free: ca. 1 g, protein-bound: ca. 10 g, added as flavor: ca. 0.4 g). L-Glutamate (GLU) from all sources is mainly used as energy fuel in enterocytes. A maximum intake of 6.000 [c…

Influence of substrate oxidation on the reward system, no role of dietary fibre.

2011

International audience; It has been suggested that a high intake of dietary fibre helps regulate energy intake and satiety. The present study aimed to examine whether dietary fibre influenced the liking and wanting components of the food reward system, the metabolic state or subsequent intake. Five sessions involving 32 normal-weight subjects (16 men and 16 women, 30.6 ± 7.6 year) were held. The sessions differed in the composition of the bread eaten during breakfasts (dietary fibre content varied from 2.4 to 12.8 g/100 g). Several factors such as the palatability, weight, volume, energy content and macronutrient composition of the breakfasts were adjusted. Energy expenditure, the respirato…

Technical Note: Comparison of Techniques for Evaluating the Relative Preference by Sheep Among Saltbush Clones

2004

This research compared 4 field methods of evaluating the relative preference by sheep of 28 clones of saltbush (Atriplex halimus L.). The methods were as follows. 1) Leaf dots (LD): 8 leaves per shrub were marked on the lower surface with a small dot using a water-resistant, nontoxic ink. 2) Twig marks (TM): 2 current-year twigs per shrub were marked with 3 lines using the same ink approximately in the middle of the basal, median, and apical thirds. 3) Branch length (BL): 2 branches per shrub were marked with ink at the base of the current year's growth. The twigs were measured from the marked point to the top, before and after sheep browsing. 4) Ocular estimation (OE): the percentage of th…

Weak warning signals can persist in the absence of gene flow.

2019

Significance With our comprehensive set of field (model survival), laboratory (controlled learning, palatability, toxin analysis), and molecular data, we provide evidence that polymorphism can persist in an aposematic population, despite expectations of positive frequency-dependent selection. We show that this can happen if prey species carrying a strong signal can exploit predator learning to elicit broad avoidance of many signals, even if predators only have experience with a single signal. This could allow novel signals to be protected within a population of aposematic prey. Thus, under the expectations of broad generalization coupled with limited gene flow, weak aposematic signals can p…

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…