Search results for "brain level"
showing 2 items of 2 documents
Taste perception and integration
2016
Revue; IntroductionThe sense of taste is essential for the evaluation of food quality. It allows, at the level of the oral cavity, to evaluate the caloric content of the consumed food, to detect the presence of salt, and protect us against the ingestion of toxic molecules. Our gustatory system allows the perception of different food constituents as alkali metallic salts (salty), acids (sour), sugars (sweet), and bitter compounds. Umami is a different taste, arising from the perception of amino acids, such as l-glutamate, and 5′-ribonucleotides. Other taste qualities are still a matter of debate, including fat taste, corresponding to the taste of fatty acids (Khan and Besnard, 2009), metalli…
Dysregulation of C-X-C motif ligand 10 during aging and association with cognitive performance
2017
International audience; Chronic low-grade inflammation during aging (inflammaging) is associated with cognitive decline and neurodegeneration; however, the mechanisms underlying inflammaging are unclear. We studied a population (n = 361) of healthy young and old adults from the MyoAge cohort. Peripheral levels of C-X-C motif chemokine ligand 10 (CXCL10) was found to be higher in older adults, compared with young, and negatively associated with working memory performance. This coincided with an age-related reduction in blood DNA methylation at specific CpGs within the CXCL10 gene promoter. In vitro analysis supported the role of DNA methylation in regulating CXCL10 transcription. A polymorph…