Search results for "Taste"
showing 10 items of 472 documents
Burning mouth syndrome (BMS) : evaluation of thyroid and taste
2006
Background Burning mouth syndrome (BMS) is a chronic, intraoral burning sensation seen mainly in middle-aged and post-menopausal females, without identifiable oral lesions or abnormal laboratory findings, but often associated with psychogenic disorders such as depression. The latter can have a range of causes, including hormonal. Objective Since there may be connections between BMS, psychogenic changes, hormonal changes and taste abnormalities , we have examined aspects of taste and thyroid function.. Patients and methods We selected 50 patients with BMS (study group) and 50 healthy subjects (control group) and analysed their ability to taste bitter, acid and spicy substances and analysed t…
Expression and characterization of the human sweet taste receptor expressed in a mammalian inducible cell line
2018
International audience; Sweet taste perception is mediated by a heterodimeric receptor composed of the two distinct protein subunits, TAS1R2 and TAS1R3. TAS1R2 and TAS1R3 subunits are members of the small family of class C GPCRs. Class C GPCRs share a large N-terminal domain (NTD) linked to the heptahelical transmembrane domain by a cysteine-rich region. TAS1R2/TAS1R3 is the primary receptor for a diverse range of sweet compounds including natural sugars, sweet amino acids, artificial sweeteners and plant sweet-tasting proteins. In order to understand the molecular mechanisms that govern receptor – ligand interactions and the relative contribution of the two subunits to the detection of swe…
Taste receptors signalling
2010
International audience
Creation of a food taste database using an in-home profile method
2013
Poster (1 page) ; http://www.pangborn2013.com/; International audience; The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the ta…