Taste psychophysics of bitter phytochemicals

苦味植物化学物质的味道心理物理学

• 批准号: 6886096
• 负责人: MIRIAM R LINSCHOTEN
• 金额: $ 11.55万
• 依托单位: UNIVERSITY OF COLORADO DENVER
• 依托单位国家: 美国
• 财政年份: 2004
• 资助国家: 美国
• 起止时间: 2004-04-15 至 2006-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6886096
• 关键词: antimetabolites; behavior test; behavioral /social science research tag; behavioral genetics; cancer risk; choice; clinical research; flavonoids; food flavor; genetic susceptibility; genistein; health behavior; human subject; nutrition aspect of cancer; nutrition related tag; plant extracts; psychophysics; quercetin; sensory discrimination; sodium chloride; sulfur compounds; taste threshold; triterpenes; vegetables

DESCRIPTION (provided by applicant): Diets rich in vegetables and fruit lower the risk of cancer and other systemic diseases. Phytochemicals such as phenols, flavonoids, isoflavones, terpenes and glucosinolates have anti-oxidant and anti-carcinogenic properties and demonstrate a wide spectrum of tumor-blocking activities. Many of these phytochemicals have a bitter taste, which could lead to avoidance of the foods containing them. Taste also is the most important factor in food choice; it is more important than nutritional value, cost, convenience and weight control. The ability, however, to perceive some bitter substances is genetically mediated; about 25% of the population is unable to perceive the bitterness of 6-n-propylthiouracil (PROP), 50% can taste it, and 25% are considered supertasters. It has been shown that PROP tasters have a lower acceptance of bitter vegetables and salad greens. PROP tasters might therefore be less likely to adopt a diet for cancer prevention that emphasizes consumption of bitter vegetables. Very little is known about threshold and suprathreshold bitter perception of the phytochemicals naringin, limonin, quercetin, sinigrin and genistein. The purpose of this study is to determine how these bitter phytochemicals are perceived by (super) tasters and non-tasters of PROP. The knowledge gained through the proposed experiments will provide insight into the role genetic taste sensitivity plays in food preference and food choice. Detection thresholds for the five phytochemicals and sodium chloride and PROP will be determined with a maximum likelihood adaptive staircase method. Psychophysical functions for all seven substances will be measured with the Labeled Magnitude Scale. Subjects will also rate how much they like each of five concentrations of the seven substances. Furthermore, food preference data will be gathered. It is anticipated that this study will result in safe and usable ranges of stimulation for each of the phytochemicals, so that in the future data from children can be obtained.

描述（由申请人提供）：富含蔬菜和水果的饮食可降低患癌症和其他全身性疾病的风险。酚类、类黄酮、异黄酮、萜烯和芥子油苷等植物化学物质具有抗氧化和抗癌特性，并表现出广泛的肿瘤阻断活性。许多这些植物化学物质有苦味，这可能会导致避免含有它们的食物。口味也是选择食物时最重要的因素；它比营养价值、成本、方便性和体重控制更重要。然而，感知某些苦味物质的能力是由基因介导的。大约 25% 的人无法感知 6-正丙基硫氧嘧啶 (PROP) 的苦味，50% 的人可以尝到它的味道，25% 的人被认为是味觉超强者。研究表明，PROP 品尝者对苦味蔬菜和沙拉蔬菜的接受度较低。因此，PROP 品尝者可能不太可能采用强调食用苦味蔬菜的预防癌症饮食。关于植物化学物质柚皮苷、柠檬苦素、槲皮素、黑芥子苷和染料木黄酮的阈值和阈上苦味知之甚少。本研究的目的是确定 PROP 的（超级）品尝者和非品尝者如何感知这些苦味植物化学物质。通过所提出的实验获得的知识将有助于深入了解遗传味觉敏感性在食物偏好和食物选择中所起的作用。五种植物化学物质以及氯化钠和 PROP 的检测阈值将通过最大似然自适应阶梯法确定。所有七种物质的心理物理功能都将使用标记量表进行测量。受试者还将评价他们对七种物质的五种浓度中每一种的喜欢程度。此外，还将收集食物偏好数据。预计这项研究将得出每种植物化学物质的安全和可用的刺激范围，以便将来可以获得儿童的数据。