Salivary interactions with chemosensation

唾液与化学感觉的相互作用

基本信息

批准号：
9790959
负责人：
Cordelia Ann Running
金额：
$ 14.79万
依托单位：
PURDUE UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2018
资助国家：
美国
起止时间：
2018-09-21 至 2021-08-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/9790959
关键词：
Acute Animal Experimentation Astringents Binding Capsaicin Capsicum Cardiac health Cardiovascular Diseases Caseins Cell Proliferation Characteristics Chemical Stimulation Chemicals Chocolate Chronic Disease Clinical Coffee Data Defect Development Diet Dietary Fiber Eating Esthesia Exposure to Fatty acid glycerol esters Food Food Preferences Foundations Future Goals Green tea Health Health Benefit Health Food Health Promotion Human Individual Lead Link Maintenance Malignant Neoplasms Manufacturer Name Mechanical Stimulation Methods Milk Modification Nature Nerve Degeneration Non-Insulin-Dependent Diabetes Mellitus Palate Pattern Perception Phenols Physiological Proteins Proteomics Reaction Reporting Research Risk Saliva Salivary Salivary Proteins Spices Structure Targeted Research Taste Perception Tea Technology Testing Texture Time Wine Work allyl isothiocyanate analog beta Lactoglobulin cancer cell disorder risk experience food consumption food flavor fruits and vegetables good diet high risk improved interest lipocalin 1 polyphenol preference prevent proline-rich proteins recruit therapy design tool

项目摘要

Project Summary Many purportedly healthy foods taste bad. Frustratingly, certain molecules that cause unpleasant flavor sensations are often the exact same molecules thought to improve health (e.g., polyphenols in tea or chocolate may be good for heart health, but also taste bitter). Yet, despite the unpalatable nature of these molecules in isolation, some individuals develop preferences for foods rich in purportedly “unpalatable” flavors. For example, there are groups of likers and dislikers for spiciness, certain bitter foods, and healthier fats. If we could target a physiological means to shift flavor of the health-promoting molecules, we might be able to help the dislikers for these healthy foods switch to a healthier diet. Proteins present in human saliva have the potential to modify many of the unpalatable flavors in healthy foods. However, the flavor interactions of saliva have not been extensively tested and verified, and very little is known regarding how the amount of an individual's salivary proteins might change over time. Thus, we will 1) determine how proteins in saliva modify flavor, and 2) determine if frequent exposure to a flavor changes salivary expression. Establishing these baseline characteristics of how saliva influences flavor will allow us to better explain variability in flavor perception and liking. This could aid in future work to enhance the flavor of healthy foods. By reducing the intensity or unpleasant quality of these sensations, we may be able to help people maintain better diets. This would be particularly impactful for people who currently avoid foods such as fruits and vegetables due to poor palatability, as these individuals also carry higher risk for diet-related chronic disease

项目摘要许多据称健康食品的味道不好。感觉通常是完全相同的分子以改善健康（例如，茶或巧克力中的多酚可能对心脏健康有好处，但也有苦味）。例如，一些人会形成富含据称“不可能”口味的食物的偏好。有一群具有辣味，某些苦味和更健康的脂肪的好生和不喜欢的人。生理手段转移健康促进分子的风味，我们也许能够帮助不喜欢的人提供这些健康食品转向更健康的饮食。人类唾液中存在的蛋白质有可能修饰健康食品中不可食用的口味。霍弗（Howver），尚未对唾液的风味相互作用进行扩展测试和验证，鲜为人知关于一个人的唾液蛋白的数量可能会随着时间而变化。确定唾液中的蛋白质如何改变风味，2）确定频繁暴露于风味唾液表达。建立唾液如何影响风味的基线特征更好地解释风味感知和喜好的变化。降低这些感觉的强度或不愉快饮食。这种疾病对避免食物（例如水果和蔬菜）的人尤其有影响力由于适口性差，因为这些人也会出现与饮食有关的慢性疾病风险的高风险