HEDONICS AND FAT INTAKE

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 最近的科学数据表明，脂肪的味道本身就会导致肠道将脂肪释放到血液中--即使尝到的脂肪实际上没有被吞噬和吸收，这种情况也会发生。于是问题出现了，血液中发现的脂肪是从哪里来的？拟议的项目将使用一种将脂肪(稳定的、非放射性的同位素)的标记标记喂给人体的技术。这些脂肪标记物被给予两次：第一次是与品尝测试前一晚吃的晚餐混合在一起。第二次是在第二天早上，就在味觉测试之前，受试者在嘴里放入一点奶油奶酪，咀嚼10秒钟，然后把样品吐出来。在品尝过程中抽取血液来寻找这两个脂肪标记。该项目的目标是使用这些标记，以及一项关于脂肪的口头品尝测试，以验证这一假设，即在品尝脂肪后，早期峰值立即出现(约15分钟)，这实际上代表测试前一晚从肠道释放的脂肪。本项目将学习基本的肠道生理学，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.