Search results for "Taste"
showing 10 items of 472 documents
Sensory evaluation: How to measure olfactory and taste sensations?
2015
National audience
Saliva in Food … How does it drive sensory perception?
2014
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by major and minor salivary glands to protect the mouth and to participate to the digestion. Generally distinction is made between resting saliva that is a result of autonomic stimulation, and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can be thus regarded through two main angles: the role of resting saliva as a background taste and the mechanistic role of saliva during eating. Indeed resting saliva (and its components) is continuously bathing our oral cavity and as such stimu…
Expression hétérologue, repliement in vitro et caractérisation biophysique du domaine N-terminal de la sous-unité T1R3 du récepteur humain au goût su…
2010
The sweet taste receptor is a heterodimer composed of two subunits called T1R2 and T1R3. Each subunit belongs to the class C of G protein-coupled receptors and is constituted by a large extracellular N-terminal domain (NTD) linked to the transmembrane domain by a cysteine-rich region. It has been shown that T1R2 and T1R3 NTDs are both able to bind natural sugars and sucralose with distinct affinities and undergo ligand-dependent conformational change (Nie et al., Curr Biol, 2005). However, the binding properties of T1R3 NTD and the relative contribution of the two subunits to the heterodimeric receptor function remained largely unknown. To characterize the binding properties of each subunit…
BaGaTel : une base de données sur les produits laitiers, guidée par une ontologie
2019
National audience
Ražošanas robežas un kārtība: Amatnieciskās mājas vīna darīšanas Latvijā gadījumu izpēte
2015
Pētījums „Ražošanas robežas un kārtība: Amatnieciskās mājas vīna ražošanas Latvijā gadījumu izpēte” fokusējas uz „formālajā tirgus daļā” ieejošo vīndaru pieredzi. Kvalitatīvās metodes ir pielietotas, lai analizētu, kā viņi pieņem, pielāgo vai apstrīd normatīvo regulējumu un pieņēmumus par to, kas ir Latvijas vīns un kā tam vajadzētu tikt ražotam un izplatītam konkrēta tirgus sektora ietvarā post-industriālajā ekonomikā. Analīze rāda, ka vīndari neuztver normatīvo regulējumu kā apgrūtinājumu, bet gan gūst baudu un lepnumu no spējas radīt savu vīnu tā kontekstā un caur to, radot augstas kvalitātes amatniecības produktu, ko iekāro patērētāji. Analīze rāda arī, ka, lai gan ražošanas investīcija…
Role of odorant-binding proteins in Drosophila melanogaster chemosensory perception
2019
Chemoperception is used by animals to detect nutritive food and avoid toxic compounds. It also allows animals to identify suitable ecological niche and mating partners. Like many other insects, Drosophila melanogaster possesses a very sensitive chemosensory ability and can detect and discriminate a wide panel of semiochemicals. Chemosensory detection is mostly mediated by olfactory and gustatory systems involving several multigene chemoreceptor families. Volatile and non-volatile chemical compounds entering the sensory organ (sensillum) must be solubilized before being transported through the hydrophilic sensillum lymph bathing the dendrites of chemosensory neurons. These perireceptor event…
T@sty: a test for assessing taste sensitivity. Description, application example
2019
The aim of the poster is to present the T@styTM device and to give an example application through results obtained in an ongoing study. The advantages and limits of this device will be discussed. T@styTM device, usable for home testing, was designed to assess human ability to detect several tastants at low concentrations in order to provide individual profiles based on sensitivity to the five tastes (sweet, salty, sour, bitter, and umami). Three test-sheets made of edible paper are used for each taste (three replicate measurements). Each test-sheet consists of six series of three precut discs (one “tasty disc” and two neutral discs) on which taste stimuli of different intensities were depos…
Chemicals and chemoreceptors: ecologically relevant signals driving behavior in Drosophila
2015
Insects encounter a vast repertoire of chemicals in their natural environment, which can signal positive stimuli like the presence of a food source, a potential mate, or a suitable oviposition site as well as negative stimuli such as competitors, predators, or toxic substances reflecting danger. The presence of specialized chemoreceptors like taste and olfactory receptors allows animals to detect chemicals at short and long distances and accordingly, trigger proper behaviors toward these stimuli. Since the first description of olfactory and taste receptors in Drosophila melanogaster 15 years ago, our knowledge on the identity, properties, and function of specific chemoreceptors has increase…
Flavour & saliva interaction – a brief overview
2015
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is secreted at rest and during eating by major and minor salivary glands. Resting saliva is continuously bathing our oral cavity and as such stimulates our taste receptors playing thus a role in taste sensitivity against some active taste substances. Beside, during eating, foods are chewed and a significant level of stimulated saliva is rapidly incorporated in the bolus. This in-mouth phenomena impact on flavor release and thus perception through saliva-food physical interactions but also through the action of biological compounds (enzymes mainly) against the food matrix. Sali…
Taste perception: from molecule to eating behaviour
2020
The sense of taste has a role in human nutrition, it help to orient our food choices and avoid the ingestion of toxi compounds. Advances in molecular biology, cell biology an, biochemistry were used to identify and characterize the main taste receptors. The identification of these receptors allow a better understanding of the physiological processes tha govern taste perception. The presence of genetic polymorphisr in these receptors explains interindividual differences in tast perception.