Search results for "TASTE"

Chemosensory signalling pathways involved in sensing of amino acids by the ghrelin cell

2015

AbstractTaste receptors on enteroendocrine cells sense nutrients and transmit signals that control gut hormone release. This study aimed to investigate the amino acid (AA) sensing mechanisms of the ghrelin cell in a gastric ghrelinoma cell line, tissue segments and mice. Peptone and specific classes of amino acids stimulate ghrelin secretion in the ghrelinoma cell line. Sensing of L-Phe occurs via the CaSR, monosodium glutamate via the TAS1R1-TAS1R3 while L-Ala and peptone act via 2 different amino acid taste receptors: CaSR & TAS1R1-TAS1R3 and CaSR & GPRC6A, respectively. The stimulatory effect of peptone on ghrelin release was mimicked ex vivo in gastric but not in jejunal tissue …

Récepteur du goût sucré et diabète

2017

Récepteur du goût sucré et diabète. 6. journée de l'innovation en diabétologie

What makes us like music?

2009

Why do we like the music we like and why do different people like different kinds of music? Existing models try to explain music preference as an interplay of musical features, the characteristics of the listener, and the listening context. Hereby, they refer to short-term preference decisions for a given piece of music rather than to the question why we listen to music at all and why we select a particular musical style. In this paper, it is hypothesized that the motivation for music listening and the liking for a particular kind of music depend on the functions that this music can fulfill for the listener. Thus, the relative contribution of these functions to the development of music pref…

Musical identities in action:Embodied, situated, and dynamic

2022

This article provides a critical overview of musical identities as a research topic. A broad distinction between identities in music (IIM) and music in identities (MII) highlights how musical engagement is central to identity construction. These concepts are integrated with recent advances in psychological theory derived from enactive cognition (4E cognition) to propose a new framework for understanding musical identities, Musical Identities in Action (MIIA). This framework foregrounds musical identities as dynamic (constantly evolving, dialogical, and actively performed), embodied (shaped by how music is physically expressed and experienced), and situated (emergent from interaction with s…

Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?

2019

Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…

Les saveurs peuvent-elles nous renseigner sur le contenu en nutriments des aliments ?

2019

Development of taste preferences in early life

2017

International audience

Taste of Fat and Obesity: Different Hypotheses and Our Point of View

2022

Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of th…

Perception oro-sensorielle des lipides alimentaires et obésité

2016

International audience; The gustation is a dynamic system able to rapid physiological adaptations in response to on-going environmental changes that characterize our feed (rhythm, quality, quantity). Based on the modulation of taste sensitivity thresholds, this homeostatic system contributes to build the feeding behavior by driving the food choices. Therefore, a dysfunction of this regulatory system might impact on dietary habits and thus, ultimately, on health. Consistent with this assumption, recent data report that a diet-induced obesity is associated both with a dysfunction of the oral fat detection system and a preferential consumption of fat-rich diets in rats and mice. In humans, a s…

Plaisir et alimentation chez la personne âgée

2018

National audience