Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
Ablation of AQP5 gene in mice leads to olfactory dysfunction caused by hyposecretion of Bowman's gland
Chem Senses. 2023 Aug 16:bjad030. doi: 10.1093/chemse/bjad030. Online ahead of print.ABSTRACTSmell detection depends on nasal airflow, which can make absorption of odors to the olfactory epithelium by diffusion through the mucus layer. The odors then act on the chemo-sensitive epithelium of olfactory sensory neurons (OSNs). Therefore, any pathological changes in olfactory area, for instance dry nose caused by Sjögren's Syndrome (SS) may interfere with olfactory function. SS is the autoimmune disease in which aquaporin (AQP) 5 autoantibodies have been detected in the serum. However, the expression of AQP5 in olfactory muco...
Source: Chemical Senses - August 16, 2023 Category: Biochemistry Authors: Xinnan Zhao Gang Liu Xin Yu Xiaohan Yang Wenting Gao Zinan Zhao Jianmei Ma Tonghui Ma Source Type: research
A Quick Test to Objectify Smell and Taste Dysfunction at Home: a Proof-of-Concept for the Validation of the Chemosensory Perception Test
This study aims at providing proof-of-concept for the validation of the new Chemosensory Perception Test (CPT) developed to remotely assess orthonasal olfactory, retronasal olfactory and gustatory functions in various populations using common North American household items. In the two experiments, a total of 121 participants irrespective of having olfactory and/or gustatory complaints from various causes (COVID-19, sinunasal, post-viral, idiopathic) were tested first, with one/ many of the following tests: 1) a brief chemosensory questionnaire, 2) an olfactory test - Sniffin'Sticks Test (SST) or University of Pennsylvania ...
Source: Chemical Senses - August 16, 2023 Category: Biochemistry Authors: Cindy Levesque-Boissonneault Nicholas Bussi ère Fr édérique Roy-Côté Frank Cloutier Marie- Ève Caty Johannes Frasnelli Source Type: research
Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore
Chem Senses. 2023 Aug 8:bjad026. doi: 10.1093/chemse/bjad026. Online ahead of print.ABSTRACTThe domestic cat (Felis catus) is an obligate carnivore, and as such has a meat-based diet. Several studies on the taste perception of cats have been reported, indicating that their sense of taste has evolved based on their carnivorous diet. Here we propose that umami (mediated by Tas1r1-Tas1r3) is the main appetitive taste modality for the domestic cat by characterising the umami taste of a range of nucleotides, amino acids and their mixtures for cats obtained using complementary methods. We show for the first time that cats expres...
Source: Chemical Senses - August 8, 2023 Category: Biochemistry Authors: Scott J McGrane Matthew Gibbs Carlos Hernangomez de Alvaro Nicola Dunlop Marcel Winnig Boris Klebansky Daniel Waller Source Type: research
Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore
Chem Senses. 2023 Aug 8:bjad026. doi: 10.1093/chemse/bjad026. Online ahead of print.ABSTRACTThe domestic cat (Felis catus) is an obligate carnivore, and as such has a meat-based diet. Several studies on the taste perception of cats have been reported, indicating that their sense of taste has evolved based on their carnivorous diet. Here we propose that umami (mediated by Tas1r1-Tas1r3) is the main appetitive taste modality for the domestic cat by characterising the umami taste of a range of nucleotides, amino acids and their mixtures for cats obtained using complementary methods. We show for the first time that cats expres...
Source: Chemical Senses - August 8, 2023 Category: Biochemistry Authors: Scott J McGrane Matthew Gibbs Carlos Hernangomez de Alvaro Nicola Dunlop Marcel Winnig Boris Klebansky Daniel Waller Source Type: research
Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore
Chem Senses. 2023 Aug 8:bjad026. doi: 10.1093/chemse/bjad026. Online ahead of print.ABSTRACTThe domestic cat (Felis catus) is an obligate carnivore, and as such has a meat-based diet. Several studies on the taste perception of cats have been reported, indicating that their sense of taste has evolved based on their carnivorous diet. Here we propose that umami (mediated by Tas1r1-Tas1r3) is the main appetitive taste modality for the domestic cat by characterising the umami taste of a range of nucleotides, amino acids and their mixtures for cats obtained using complementary methods. We show for the first time that cats expres...
Source: Chemical Senses - August 8, 2023 Category: Biochemistry Authors: Scott J McGrane Matthew Gibbs Carlos Hernangomez de Alvaro Nicola Dunlop Marcel Winnig Boris Klebansky Daniel Waller Source Type: research
Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore
Chem Senses. 2023 Aug 8:bjad026. doi: 10.1093/chemse/bjad026. Online ahead of print.ABSTRACTThe domestic cat (Felis catus) is an obligate carnivore, and as such has a meat-based diet. Several studies on the taste perception of cats have been reported, indicating that their sense of taste has evolved based on their carnivorous diet. Here we propose that umami (mediated by Tas1r1-Tas1r3) is the main appetitive taste modality for the domestic cat by characterising the umami taste of a range of nucleotides, amino acids and their mixtures for cats obtained using complementary methods. We show for the first time that cats expres...
Source: Chemical Senses - August 8, 2023 Category: Biochemistry Authors: Scott J McGrane Matthew Gibbs Carlos Hernangomez de Alvaro Nicola Dunlop Marcel Winnig Boris Klebansky Daniel Waller Source Type: research
