Plasticity of sweet taste: importance of diet and receptor expression in taste buds

甜味的可塑性：饮食和味蕾受体表达的重要性

基本信息

批准号：
10600839
负责人：
Alissa Allen Nolden
金额：
$ 15.47万
依托单位：
UNIVERSITY OF MASSACHUSETTS AMHERST
依托单位国家：
美国
项目类别：
财政年份：
2021
资助国家：
美国
起止时间：
2021-04-15 至 2025-03-31
项目状态：
未结题

来源：
https://reporter.nih.gov/project-details/10600839
关键词：
Adverse effects Age Altered Taste Animals Behavior Behavioral Beverages Biological Biological Factors Biology Biopsy Broccoli - dietary Caffeine Characteristics Complex Consumption Cross-Sectional Studies Data Detection Diabetes Mellitus Diet Diet Habits Diet Modification Dietary intake Enrollment Esthesia Exposure to Food Food Preferences Fungiform Papilla Gene Expression Genetic Goals Health Hormones Human Individual Individual Differences Intake Intervention Studies Investigation Knowledge Link Measures Mediating Modification Molecular Obese Mice Obesity Oral Participant Pathway interactions Patient Self-Report Perception Physiology Play Procedures Process Propylthiouracil Psychophysics Qualifying Receptor Gene Recording of previous events Reporting Research Role Saccharin Sensory Sodium Chloride Stimulus Study Subject Sucrose Sweetening Agents Taste Buds Taste Perception Thinness Time Tissue Harvesting Tissues Weight Weight Gain Work clinically significant density detection of nutrient dietary experience human subject improved interdisciplinary approach mouse model novel strategies nutrition preference receptor expression response sex sugar sweet taste perception taste system

项目摘要

PROJECT SUMMARY Consumers report taste as the number one driver of food choice. Yet, taste perception can vary greatly across individuals and is associated with dietary preferences and food choice, with potential to impact nutrition and health. Conversely, dietary habits are known to impact taste response. For example, diets high in sugary foods and beverages are associated with reduced sweet taste function. However, the pathway in which humans experience plasticity of the sweet taste perception has yet to be elucidated. A recent study in a mouse model suggests that dietary exposure to saccharin modulates gene expression of a sweet taste receptor. The overall research goal of the present proposal is to establish fundamental knowledge of sweet taste receptor biology in humans, in terms of dietary intake, taste perception, and individual characteristics. Our hypothesis is that greater exposure to sweet foods and beverages will be associated with lower sweet taste function and reduced expression of the sweet taste receptor gene. Thus, our Aims are to investigate the expression of the sweet taste receptor in human taste buds in regards to 1) intake of sweet foods and beverages, 2) modulation due to exposure to sweet stimulus, and 3) individual characteristics (e.g., taste genetics). We will achieve these aims by combining interdisciplinary approaches between biology and sensory psychophysics. Using a non-invasive biopsy procedure, we can collect taste buds from human lingual tissue by harvesting fungiform papillae. Using these tissues, we can quantify expression levels of taste receptor genes, allowing for qualifying the relationship with taste function and explore how exposure modulates expression levels over time. This proposal includes two human subject studies, a cross-sectional study looking between high and low consumers of sweet foods and beverages and a 5-week longitudinal exposure study. Both studies include measures of taste intensity and sensitivity, intake and preferences for sweet foods and beverages, fungiform papillae density, taste receptor genetics, and taste receptor expression. The proposed study will provide new information regarding the molecular and cellular mechanisms regulating sweet taste receptor expression and further establish a link between dietary intake, taste psychophysics, and food behavior. A greater understanding of the plasticity of sweet taste and its underlying mechanism may contribute to clinical significance in understanding of the health implications linked with consumption of sweet foods and beverages, such as obesity and diabetes. Long-term objectives include identifying strategies to improve taste perception through dietary modification. This would be impactful for individuals with reduced or altered taste function in order to improve dietary quality and nutrition.

项目概要消费者表示，口味是选择食物的首要驱动因素。然而，不同地区的味觉感知可能存在很大差异个人，与饮食偏好和食物选择有关，有可能影响营养和健康。相反，饮食习惯会影响味觉反应。例如，饮食中含糖量高的食物饮料与甜味功能降低有关。然而，人类的路径甜味感知的体验可塑性尚未阐明。最近的一项小鼠模型研究表明饮食中糖精的摄入会调节甜味受体的基因表达。整体本提案的研究目标是建立甜味受体生物学的基础知识人类，在饮食摄入、味觉和个体特征方面。我们的假设是更多地接触甜食和饮料将导致甜味功能降低并降低甜味受体基因的表达。因此，我们的目标是研究甜蜜的表达人类味蕾中的味觉受体涉及 1) 甜食和饮料的摄入，2) 由于接触甜味刺激，以及 3) 个体特征（例如味觉遗传）。我们将实现这些目标通过结合生物学和感觉心理物理学之间的跨学科方法。使用非侵入性活检过程中，我们可以通过收获菌状乳头从人类舌组织中收集味蕾。使用在这些组织中，我们可以量化味觉受体基因的表达水平，从而确定这种关系与味觉功能并探索暴露如何随着时间的推移调节表达水平。该提案包括两项人类受试者研究，一项针对甜食高消费者和低消费者之间的横断面研究和饮料以及为期 5 周的纵向暴露研究。这两项研究都包括味觉强度和对甜食和饮料的敏感性、摄入量和偏好、菌状乳头密度、味觉感受器遗传学和味觉受体表达。拟议的研究将提供有关调节甜味受体表达的分子和细胞机制并进一步建立联系饮食摄入、味觉心理物理学和食物行为之间的关系。对可塑性有了更深入的了解甜味及其潜在机制可能有助于理解健康的临床意义与食用甜食和饮料有关的影响，例如肥胖和糖尿病。长期目标包括确定通过饮食调整来改善味觉的策略。这对于味觉功能减弱或改变的个体具有影响，以改善饮食质量和营养。