HEDONICS AND FAT INTAKE

这个子项目是许多利用 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 最近的科学数据表明，脂肪的味道本身就可以导致肠道将脂肪释放到血液中-即使没有实际吞咽和吸收的脂肪也会发生这种情况。那么问题来了，血液中的脂肪从何而来？拟议的项目将使用一种技术，将脂肪的标记物（稳定的非放射性同位素）喂给人类受试者。这些脂肪标记物被给予两次：第一次是在品尝测试前一天晚上与晚餐混合。 第二次，第二天早上，就在味觉测试之前，要求受试者把一点奶油奶酪放进嘴里，咀嚼10秒钟，然后把样本吐出来。在品尝测试期间抽血以寻找两种脂肪标记物。 该项目的目标是使用这些标记物，并使用脂肪进行口腔味觉测试，以验证这一假设，即在品尝脂肪后立即（约15分钟）出现早期峰值，实际上代表了测试前一天晚上从肠道中释放的脂肪。本计画将研究基本的肠道生理学，以了解血脂浓度的控制。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Recent scientific data suggest that the taste of fat alone can cause the intestine to release fats into the blood stream--this occurs even if none of the fats that were tasted were actually swallowed and absorbed. The question then arises, where does the fat found in the blood come from? The proposed project will use a technique of feeding labeled markers of fats (stable, non-radioactive isotopes) to human subjects. These markers of fat are given twice: The first time they are mixed in with an evening meal consumed the night before the taste test. The second time, the markers of fat are given the next morning, right before a taste test which requires subjects to put a bit of cream cheese in their mouth, chew it for 10 seconds and then spit the sample out. Blood is drawn during the taste test to look for the two fat markers. The project's goal is to use these markers, and an oral taste test with fat to test that hypothesis that the early peak occurs immediately (~15 minutes) after tasting fat actually represents fat released from the intestine that had been eaten the night before the test. This project will study basic intestinal physiology to understand the control of blood fat concentrations.