MODEL FOR SENSITIVE PERIODS IN EARLY FLAVOR LEARNING

早期风味学习敏感期模型

• 批准号: 8066261
• 负责人: JULIA ANNE MENNELLA
• 金额: $ 15.46万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2010
• 资助国家: 美国
• 起止时间: 2010-09-01 至 2011-08-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8066261
• 关键词: Accounting; Adolescence; Adult; Age; Age-Months; Amniotic Fluid; Area; Behavior; Biological; Biological Models; Biology; Breast Feeding; Child; Childhood; Clinical; DNA; Data; Development; Diabetes Mellitus; Diet; Disease; Exposure to; Familiarity; Flavoring; Food; Food Preferences; Funding; Generations; Genes; Genetic; Genetic Variation; Genotype; Goals; Health; Human; Human Milk; Hydrolysis; Individual Differences; Infant; Infant formula; Interdisciplinary Study; Investigation; Knowledge; Learning; Life; Long-Term Effects; Longitudinal Studies; Methods; Milk; Modeling; Molecular; Mothers; Obesity; Odors; Pattern; Principal Investigator; Protein Hydrolysates; Proteins; Psychophysiology; Randomized; Readiness; Receptor Gene; Research; Role; Sensory; Shapes; Staging; Stimulus; Taste Perception; Testing; Time; Variant; Vegetables; Weaning; aged; base; cohort; early experience; evidence base; experience; feeding; follow-up; food flavor; fruits and vegetables; hedonic; imprint; in utero; infancy; insight; meetings; novel; preference; programs; receptor; research study; response; sweet taste perception; tool

Human flavor and food preferences established early in life track into childhood and adolescence, a finding with important implications for long-term health. How such preferences develop remains a mystery, however. The primary goal of our research program is to understand how flavor and food preferences develop and are modified with experience. To this end, we investigated the very earliest flavor experiences, those which occur in utero and during breastfeeding, and demonstrated that these experiences influence the infant's acceptance of a variety of flavors and foods including vegetables. More recently, we have taken advantage of the marked flavor differences among commercial infant formulas as a model to study the effects of early experiences in infants who are formula fed. The drastic developmental changes in acceptance of formulas which are protein hydrolysate based and the finding that early exposure results in a complete shift in hedonic tone to the flavor of this formula from one of absolute distaste to eager acceptance, make it a powerful experimental tool. The effects of early exposure were particularly persistent, leading to altered preferences several years after the child's last exposure. The findings from these studies set the stage for the proposed investigation on sensitive periods in determining flavor and food preferences ("flavor imprinting"). To maximize the value of this research, most of the proposed studies are conducted with the same cohort of infants. These infants will be studied across their first three years of life, a period we believe is crucial to the establishment of long-term patterns of flavor and food acceptance. The results of this novel, multidisciplinary research program will have both theoretical and practical implications for understanding the sensory-guided responses of human infants and the biology of food choice. They will also provide information on strategies to overcome the difficulties in introducing hydrolysate formulas to infants who need them clinically. Children participating in each of the proposed studies will be genotyped for recently discovered taste receptor genes to determine how genetic differences contribute to the development of food preferences. New knowledge about the mechanisms underlying the formation of food preferencesand the molecular basis of food likes and dislikes in children, a generation who will struggle with obesity and diabetes, may suggest strategies to overcome diet-induced diseases.

人类在生命早期建立的风味和食物偏好会一直延续到童年和青春期，这一发现 对长期健康具有重要影响。然而，这种偏好是如何形成的仍然是个谜。 我们研究计划的主要目标是了解风味和食物偏好是如何发展和变化的 根据经验修改。为此，我们研究了最早的风味体验， 发生在子宫内和母乳喂养期间，并证明这些经历会影响婴儿的 接受各种口味和食物，包括蔬菜。最近，我们利用了 商业婴儿配方奶粉之间明显的风味差异作为研究早期婴儿配方奶粉影响的模型 配方奶喂养婴儿的经历。配方接受度的巨大发展变化 这是基于蛋白质水解产物的，并且发现早期暴露会导致享乐的完全转变 这种配方的味道从绝对厌恶到热切接受的基调，使其成为一种强大的 实验工具。早期接触的影响特别持久，导致偏好改变 孩子最后一次接触的几年后。这些研究的结果为拟议的 对确定风味和食物偏好的敏感期进行调查（“风味印记”）。到 为了最大化这项研究的价值，大多数拟议的研究都是在同一队列中进行的 婴儿。这些婴儿将在生命的前三年进行研究，我们认为这一时期对于 建立长期的风味和食品接受模式。这项新颖的、多学科的研究结果 研究计划将对理解感官引导具有理论和实践意义 人类婴儿的反应和食物选择的生物学。他们还将提供有关策略的信息 克服向临床需要的婴儿引入水解产物配方奶粉的困难。孩子们 参与每项拟议研究的人都将针对最近发现的味觉受体基因进行基因分型 确定遗传差异如何影响食物偏好的发展。新知识 关于食物偏好形成的机制以及食物偏好的分子基础 和不喜欢儿童，这一代人将与肥胖和糖尿病作斗争，可能会提出一些策略 克服饮食引起的疾病。