Taste Psychophysics

品味心理物理学

基本信息

批准号：
7114402
负责人：
LINDA MAY BARTOSHUK
金额：
$ 41.79万
依托单位：
UNIVERSITY OF FLORIDA
依托单位国家：
美国
项目类别：
财政年份：
1989
资助国家：
美国
起止时间：
1989-12-01 至 2009-06-30
项目状态：
已结题

项目摘要

DESCRIPTION (provided by applicant): The long-term goal of this research is to understand the influence of genetic and pathological variation in oral sensations on health and quality of life. Taste, oral burn (e.g., alcohol) and oral tactile intensity (e.g., fats) show broad genetic variation, which is linked to intake behaviors for bitter and sweet-fat foods, alcohol, and tobacco. These behaviors influence health risks for cancer and cardiovascular disease, but different risks arise for different individuals. For example, supertasters, who experience intense bitter taste from 6-npropylthiouracil (PROP), avoid bitter vegetables containing protective phytochemicals, which increases risk for certain cancers (e.g., breast, colon). On the other hand, supertasters avoid alcohol and tobacco due to their bitterness and oral burn, thereby reducing risk for craniofacial tumors. Taste input inhibits oral pain and oral tactile inputs centrally, ensuring intake during localized oral injury. However, this feedback comes at a cost, as pathology can alter oral sensation via disinhibition. Taste loss causes oral burn and oral tactile sensations to rise, and it may alter food and other behaviors (e.g., smoking, alcohol use). Some supertasters also experience phantom sensations (e.g., burning mouth syndrome); women are at special risk because they are more likely to be supertasters than are men. Recent findings suggest that taste damage compromises retronasal olfaction, altering flavor perception and food choice in ways that may promote fat intake (e.g., chronic ear infections in supertasting men). Experiments using oral anesthesia will further our knowledge of these mechanisms. Our research focuses on psychophysical comparisons of oral sensation between individuals and groups. Conventional intensity scales often distort these relationships, but our new methodology enables accurate group comparisons of sensory intensity. Recent isolation of a putative PROP taste receptor gene further extends our ability to dissociate genes from pathology. In sum, we are now equipped to uncover the full range of oral sensory variation and its effects on diet and health.

描述（由申请人提供）：这项研究的长期目标是了解遗传和病理变异对口腔感觉对健康和生活质量的影响。口服燃烧（例如，酒精）和口服触觉强度（例如脂肪）显示出广泛的遗传变异，这与苦味和甜脂肪食物，酒精和烟草的摄入行为有关。这些行为会影响癌症和心血管疾病的健康风险，但对不同个体产生了不同的风险。例如，从6-氯吡基硫酸盐（Prop）经历着浓烈的苦味的超级植物，避免含有保护性植物化学物质的苦蔬菜，从而增加了某些癌症的风险（例如乳房，结肠）。另一方面，由于苦味和口腔灼伤，超级植物避免了酒精和烟草，从而降低了颅面肿瘤的风险。口味输入会抑制口腔疼痛和中央触觉输入，确保在局部口腔损伤期间摄入。但是，这种反馈是有代价的，因为病理可以通过抑制来改变口腔感觉。口味丧失会导致口服燃烧，并产生口服触觉，并可能改变食物和其他行为（例如吸烟，饮酒）。一些supertasters还会感到幻影感觉（例如，灼痛综合征）；妇女面临特殊的风险，因为她们比男性更有可能成为超级人员。最近的发现表明，口味损害损害了后鼻嗅觉，改变了风味感知和食物的选择，以促进脂肪摄入量（例如，超级肥胖男性的慢性耳朵感染）。使用口腔麻醉的实验将进一步我们对这些机制的了解。我们的研究重点是个人和群体之间口腔感觉的心理物理比较。常规强度量表通常会扭曲这些关系，但是我们的新方法可以使感觉强度的准确组比较。推定的Prop味道受体基因的最新分离进一步扩大了我们将基因与病理分离的能力。总而言之，我们现在有能力揭示口腔感觉变化的全部范围及其对饮食和健康的影响。