Article
Nutrition & Dietetics
Haruno Mizuta, Natsuko Kumamoto, Shinya Ugawa, Takashi Yamamoto
Summary: The study shows that ornithine enhances preferences for sweet, salty, umami, and fat taste solutions in mice, particularly increasing preference for monosodium glutamate (MSG). The newly identified kokumi receptor, GPRC6A, was found to be involved in the additive effects of ornithine on taste stimuli, suggesting a potential relationship between ornithine and taste modulation in the oral cavity.
Article
Multidisciplinary Sciences
Xiangyu Hao, Hengwu Jiao, Dahu Zou, Qiyang Li, Xiangqun Yuan, Wenbo Liao, Peihua Jiang, Huabin Zhao
Summary: Previous studies have found substantial variation in the number of Tas2r taste receptor genes in vertebrates, with some frog species carrying the largest number. A possible explanation for this is the dietary shift between tadpoles and adults during frog metamorphosis, which may require distinct sets of Tas2r genes. Our study found that amphibians in general possess more Tas2r genes and that around one fifth of the Tas2r genes in the American bullfrog are differentially expressed between tadpoles and adults, suggesting a role of these genes in the ontogenetic dietary shift of frogs.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2023)
Article
Chemistry, Applied
Paola Caceres, Luna Segovia, Constanza Rivera, Nevenka Juretic
Summary: The majority of people have a bitter taster phenotype and can perceive substances such as PTC. This study aimed to determine the preferences for different flavors and taste combinations in Chilean university students and relate it to their PTC taster phenotype and genotype. The results showed that the students had a high preference for sweet taste and a low preference for bitter taste, but there was no association between taste preferences and their phenotype or genotype.
FLAVOUR AND FRAGRANCE JOURNAL
(2023)
Review
Food Science & Technology
Wei He, Li Liang, Yuyu Zhang
Summary: The perception of pungency, which combines pain and heat, has significant effects on food flavor and consumption preferences. Studies have focused on evaluating pungent substances and understanding their mechanism of perception, as well as exploring the interaction between pungency and basic tastes. However, due to the complexity of perception and the uncertainty of many receptors or channels, current research in this area is still controversial.
Article
Endocrinology & Metabolism
Grzegorz Sobek, Mariusz Dabrowski
Summary: This study aimed to assess taste perception and preferences in children and their mothers in relation to their weight status. The results showed that overweight/obese children were more likely to choose a very fat and very sweet taste compared to normal weight children. Additionally, children preferred sweet taste more often than their mothers. Mothers' fat taste preferences were important as they were associated with a higher percentage of children with obesity.
FRONTIERS IN ENDOCRINOLOGY
(2022)
Article
Engineering, Marine
Alexander Kasumyan, Olga Isaeva, Le T. K. Oanh
Summary: This study examined the taste attractiveness of 21 amino acids and 4 taste substances for barramundi, and investigated their feeding behavior. The results showed that citric acid, cysteine, and alanine were palatable, while sucrose and 7 amino acids had an aversive taste. Barramundi often made repeated grasps and rejections of pellets, leading to the destruction of the pellets.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2022)
Article
Biology
Chloe Ramsay, Jason R. Rohr
Summary: Immunity changes through ontogeny and can mediate interactions between co-infecting parasites. Host immunity development alters the host responses to parasite exposures across different life stages. A study conducted on Cuban treefrogs exposed to fungus (Bd) and nematodes (A. hamatospicula) at different life stages found ontogenetic differences in immunity, but no evidence of increased immunosuppression in metamorphic frogs. There was also little evidence of facilitative interactions between the parasites, but Bd infection decreased immunity in metamorphic frogs, making them more susceptible to infection.
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
(2023)
Article
Food Science & Technology
Michal Pieniak, Katarzyna Pisanski, Piotr Kupczyk, Piotr Sorokowski, Agnieszka Sorokowska, Tomasz Frackowiak, Anna Oleszkiewicz
Summary: Food perception is influenced by factors such as genes, geographical location, social and cultural influences, and food availability. Understanding the impact of individual factors on cross-cultural taste preferences is difficult when comparing geographically and culturally distinct societies. This study compares taste identification and preferences between two populations living in the same geographical region and culture but differing in food availability. The results indicate that food availability does not significantly affect basic taste identification, and taste preference differences are limited to sourness.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Nutrition & Dietetics
Marla T. H. Hahnraths, Maartje Willeboordse, Patricia van Assema, Bjorn Winkens, Constant P. van Schayck
Summary: This study investigated the effects of repeated fruit and vegetable exposure through the Healthy Primary School of the Future on children's familiarity, preferences, and intake. Results showed that full HPSF had a lower number of unfamiliar vegetable items and a higher number of disliked vegetable items compared to partial HPSF. Unfavorable intervention effects were observed for fruit intake. Repeated FV exposure had limited effects on children's FV familiarity, preferences, and intake.
Article
Nursing
Dominique Bulgin, Holly R. Biola, Colette A. Whitney, Melanie Bakovic, Yunah Kang, Rohith Sai Raman, Cameron Eck, Awanya Caesar, Joan Chaplin, Howard Eisenson, Bradi B. Granger
Summary: This study investigated patient preferences and expectations for community-based hypertension classes by conducting evidence-based hypertension classes at a Federally Qualified Health Center. The findings suggest that creating a cultural context for open and transparent discussion of blood pressure is achievable, and the classes fulfilled and often exceeded the attendees' expectations and needs. These findings contribute to the development of similar community-based group classes for the management of severe hypertension.
WORLDVIEWS ON EVIDENCE-BASED NURSING
(2022)
Article
Agriculture, Multidisciplinary
Zixing Chen, Hau Yin Chung
Summary: This study compared cultured cells derived from taste and non-taste tissues and found that these cultured cells expressed some taste-related molecules but had different calcium signaling pathways from genuine taste cells. The current method for taste cell culture also failed to prevent the proliferation of non-gustatory epithelial cells.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Juan Yang, Jing Guo, Ruijie Mai, Hao Dong, Chun Cui, Xiaofang Zeng, Weidong Bai
Summary: Gamma-glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess. Among them, gamma-glutamyl alanine (gamma-EA) exhibits the highest enhancement for umaminess and sweetness.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Kosuke Motoki, Abhishek Pathak, Charles Spence
Summary: There are specific associations between voice quality and taste, where people connect voice qualities with basic tastes. The strength of the associations varies depending on the voice quality and taste.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Multidisciplinary Sciences
Hillary C. Schiff, Joshua F. Kogan, Maria Isaac, Lindsey A. Czarnecki, Alfredo Fontanini, Arianna Maffei
Summary: Early experience with food influences taste preference in adulthood, but the mechanisms underlying this process are not well understood. In this study, we exposed weanling mice to a variety of taste solutions and found that the preference for sweet in adulthood was influenced by this early gustatory experience. We observed changes in sucrose palatability, neural responsiveness to sucrose, and inhibitory synaptic plasticity in the gustatory portion of the insular cortex. These findings highlight the importance of early life nutrition in shaping taste preferences and provide insights into the neural mechanisms underlying this process.
Article
Agriculture, Multidisciplinary
Richard Hammerl, Oliver Frank, Thomas Hofmann
Summary: A novel quantitative approach using 1H NMR for reconstituting basic taste recombinants of different foods was presented, allowing for fast and direct reconstruction of basic taste recombinants. The taste profile analysis generated via qHNMR showed identical results to literature data acquired by LC-MS/MS and/or HPLC-UV/Vis.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Julie A. Mennella, Jillian C. Trabulsi, Mia A. Papas
Article
Nursing
Paule Valery Joseph, Danielle R. Reed, Julie A. Mennella
Article
Food Science & Technology
Julie A. Mennella, Thomas A. Colquhoun, Nuala K. Bobowski, James W. Olmstead, Linda Bartoshuk, Dave Clark
JOURNAL OF FOOD SCIENCE
(2017)
Review
Nutrition & Dietetics
Joanne M. Spahn, Emily H. Callahan, Maureen K. Spill, Yat Ping Wong, Sara E. Benjamin-Neelon, Leann Birch, Maureen M. Black, John T. Cook, Myles S. Faith, Julie A. Mennella, Kellie O. Casavale
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Article
Nutrition & Dietetics
Nuala Bobowski, Julie A. Mennella
JOURNAL OF NUTRITION
(2019)
Article
Pediatrics
Julie A. Mennella, Ashley Reiter, Benjamin Brewer, Ryan T. Pohlig, Virginia A. Stallings, Jillian C. Trabulsi
JOURNAL OF PEDIATRICS
(2020)
Article
Nutrition & Dietetics
Sara Petty, Clara Salame, Julie A. Mennella, Marta Yanina Pepino
Article
Pediatrics
Jillian C. Trabulsi, Alissa D. Smethers, Jessica R. Eosso, Mia A. Papas, Virginia A. Stallings, Julie A. Mennella
Article
Nutrition & Dietetics
Julie A. Mennella, Alissa D. Smethers, Jessica E. Decker, Michelle T. Delahanty, Virginia A. Stallings, Jillian C. Trabulsi
Summary: This study found that the type of randomized infant formula fed, early weight gain velocity, nutrient content of the post-formula diet, and maternal snack food practices have independent and interactive effects on toddlers' weight status. Increased intake of added sugars may lead to higher energy needs and overweight in toddlers.
Article
Nutrition & Dietetics
Julie A. Mennella, Yun Li, Kyle Bittinger, Elliot S. Friedman, Chunyu Zhao, Hongzhe Li, Gary D. Wu, Jillian C. Trabulsi
Summary: This study investigated the associations among infant formula composition, gut microbial composition and maturation, and children's weight status. The results suggest that differences in macronutrient composition of the formulas may lead to differences in gut microbiota composition, which are associated with rapid weight gain and the risk of childhood obesity.
Article
Nutrition & Dietetics
Alissa D. Smethers, Jillian C. Trabulsi, Virginia A. Stallings, Mia A. Papas, Julie A. Mennella
Summary: Using linear mixed-effects models, we found that lactation and prepregnancy BMI status have independent effects on postpartum BMI changes. Lactation can help overweight mothers lose weight better, while non-lactating overweight mothers are more likely to experience weight gain.
Article
Biochemistry & Molecular Biology
Julie A. Mennella, Mengyuan Kan, Elizabeth D. Lowenthal, Luis R. Saraiva, Joel D. Mainland, Blanca E. Himes, M. Yanina Pepino
Summary: There is wide individual variation in perceiving the taste and sensation of liquid ibuprofen formulations, including both adults and children. Our study focused on trained adult panelists to understand this personal variation and its genetic associations. We found that perceptions varied with genetic ancestry and discovered a novel association between a genetic variant and tingling sensations. Studying diverse populations of different ages will help further understand the factors influencing individual perceptions and adherence to medication.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Pediatrics
Julie A. Mennella, Alissa D. Smethers, Michelle T. Delahanty, Virginia A. Stallings, Jillian C. Trabulsi
Summary: This study investigated the intake of glutamic acid from infant formula and other food sources in healthy infants during the first year, and found that it exceeded the recommended daily intake. These findings may have implications for future guidelines and communications with parents, clinical care providers, and policy makers.
EUROPEAN JOURNAL OF PEDIATRICS
(2023)
Article
Pediatrics
J. A. Mennella, M. A. Papas, A. R. Reiter, V. A. Stallings, J. C. Trabulsi
Article
Nutrition & Dietetics
Julie A. Mennella, Loran M. Daniels, Ashley R. Reiter
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2017)