Salivary interactions with chemosensation

唾液与化学感觉的相互作用

• 批准号: 10437451
• 负责人: Cordelia Ann Running
• 金额: $ 3.05万
• 依托单位: PURDUE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2018
• 资助国家: 美国
• 起止时间: 2018-09-21 至 2022-08-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10437451
• 关键词: Capsicum; Cardiac health; Characteristics; Chocolate; Chronic Disease; Coffee; Diet; Esthesia; Exposure to; Fatty acid glycerol esters; Food; Food Preferences; Future; Health; Health Food; Health Promotion; Human; Individual; Lead; Nature; Palate; Perception; Physiological; Proteins; Saliva; Salivary; Salivary Proteins; Taste Perception; Tea; Testing; Time; Work; fruits and vegetables; good diet; high risk; improved; polyphenol

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

项目总结

项目成果

Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.

• DOI: 10.1016/j.physbeh.2021.113624
• 发表时间: 2021-12-01
• 期刊: Physiology & behavior
• 影响因子: 2.9
• 作者: Davis LA;Running CA
• 通讯作者: Running CA

Associations among fatty food sensations and saliva's emulsifying properties.

脂肪食物的感觉与唾液的乳化特性之间的关联。

• DOI: 10.1093/chemse/bjac013
• 发表时间: 2022
• 期刊: Chemical senses
• 影响因子: 3.5
• 作者: Huang,Li-Chu;Running,CordeliaA
• 通讯作者: Running,CordeliaA

Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices.

唾液流动和浑浊度的发展与蔬菜和果汁的较低味道强度的相关性不一致。

• DOI: 10.1016/j.foodqual.2023.104807
• 发表时间: 2023
• 期刊: Food quality and preference
• 影响因子: 5.3
• 作者: Davis,Lissa;Lee,Keona;Wierenga,Madison;Running,Cordelia
• 通讯作者: Running,Cordelia