HEDONICS AND FAT INTAKE

享乐与脂肪摄入

• 批准号: 7606359
• 负责人: ELIZABETH PARKS
• 金额: $ 0.88万
• 依托单位: UT SOUTHWESTERN MEDICAL CENTER
• 依托单位国家: 美国
• 财政年份: 2007
• 资助国家: 美国
• 起止时间: 2007-04-01 至 2007-09-16
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7606359
• 关键词: Bite; Blood; Cheese; Computer Retrieval of Information on Scientific Projects Database; Cream; Data; Deglutition; Eating; Fatty acid glycerol esters; Funding; Goals; Grant; Institution; Intake; Intestines; Label; Oral; Oral cavity; Physiology; Radioisotopes; Research; Research Personnel; Resources; Sampling; Source; Stream; Taste Perception; Techniques; Testing; Time; United States National Institutes of Health; feeding; hedonic; human subject

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Recent scientific data suggest that the taste of fat alone can cause the intestine to release fats into the blood stream--this occurs even if none of the fats that were tasted were actually swallowed and absorbed. The question then arises, where does the fat found in the blood come from? The proposed project will use a technique of feeding labeled markers of fats (stable, non-radioactive isotopes) to human subjects. These markers of fat are given twice: The first time they are mixed in with an evening meal consumed the night before the taste test. The second time, the markers of fat are given the next morning, right before a taste test which requires subjects to put a bit of cream cheese in their mouth, chew it for 10 seconds and then spit the sample out. Blood is drawn during the taste test to look for the two fat markers. The project's goal is to use these markers, and an oral taste test with fat to test that hypothesis that the early peak occurs immediately (~15 minutes) after tasting fat actually represents fat released from the intestine that had been eaten the night before the test. This project will study basic intestinal physiology to understand the control of blood fat concentrations.

该副本是利用众多研究子项目之一 由NIH/NCRR资助的中心赠款提供的资源。子弹和 调查员（PI）可能已经从其他NIH来源获得了主要资金， 因此，可以在其他清晰的条目中表示。列出的机构是 对于中心，这不一定是调查员的机构。 最近的科学数据表明，仅脂肪的味道可能会导致肠子释放出脂肪进入血液 - 即使实际上没有吞噬和吸收的脂肪，也会发生这种脂肪。然后出现了这个问题，血液中发现的脂肪来自哪里？拟议的项目将使用一种将标记为脂肪（稳定，非放射性同位素）标记的标记标记的技术。这些脂肪标记是两次：第一次将它们与味觉测试前一天晚上的晚餐混合在一起。 第二次，第二天早上给出脂肪的标记，就在味觉测试之前，这需要受试者在嘴里放一点奶油奶酪，将其咀嚼10秒钟，然后将样品吐出。在味觉测试期间抽血以寻找两个脂肪标记。 该项目的目的是使用这些标记，并进行脂肪的口服味觉测试来测试该假设，即在品尝脂肪后立即发生早期峰值（〜15分钟），实际上代表了测试前一天晚上食用的肠子中释放出的脂肪。该项目将研究基本的肠道生理学，以了解血脂浓度的控制。