Biological-based variation in perception of food and beverage-relevant stimuli and implications for food/beverage behavior
对食品和饮料相关刺激的感知的基于生物学的变化以及对食品/饮料行为的影响
基本信息
- 批准号:238881-2009
- 负责人:
- 金额:$ 1.6万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Discovery Grants Program - Individual
- 财政年份:2013
- 资助国家:加拿大
- 起止时间:2013-01-01 至 2014-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Food & beverage flavor & liking strongly influences what we eat & drink & consequently a range of nutritional & health outcomes. Therefore, individual differences in how we perceive taste & smell ('chemosensory' perception) influence habitual dietary intake & risk of chronic diet-related disease. For example, individuals who sense dietary sugar & fat less intensely may require them in higher concentrations to reach optimal liking & thus habitually consume greater amounts, increasing their risk of energy over-consumption, obesity & related disease states. Genetic variation is a very important source of differences between people in perception of chemosensory stimuli. Two important measures of this are 6-n-propylthiouracil taster status (PTS) & thermal taste status (TTS). The latter is a recently described phenomenon where 20-50% of people experience a phantom taste when small areas of their tongue are rapidly cooled or heated. Interestingly, these individuals (thermal tasters - TT) experience a range of tastes much more intensely than thermal non-tasters, in part because they may possess different variants of TRPM5, a cation channel important in thermal taste & transduction of sweetness, bitterness & umami. Very little is known about the TT phenotype & its underlying genetic basis, thus our main objectives are to (i) fully describe the association between TTS & perception of oral stimuli & odors, including foods/beverages, (ii) determine how TTS associates with liking (a proxy for consumption) of foods/beverages, (iii) determine the relative importance of TTS & PTS in chemosensory perception & food/beverage behavior & (iv) initiate investigation of the genetic variations associated with TT through application of modern genotyping techniques. Through greater understanding of differences in chemosensation, we will gain fuller knowledge of food-related disease aetiology, with application to designing appropriate health care interventions/services. Canadian food/beverage producers will also benefit with respect to optimizing the flavor of their products & subsequent gain in market share & exploitation of market segmentation based on genetic differences in consumer chemosensation.
食物和饮料的味道和喜好强烈影响我们吃什么和喝什么,从而影响一系列营养和健康结果。因此,我们如何感知味觉和嗅觉(“化学感觉”感知)的个体差异会影响习惯性饮食摄入和慢性饮食相关疾病的风险。例如,那些对饮食中的糖和脂肪感觉不那么强烈的人可能需要更高浓度的糖和脂肪来达到最佳喜好,从而习惯性地消耗更多的糖和脂肪,增加了他们能量过度消耗、肥胖和相关疾病的风险。遗传变异是人类对化学感觉刺激的感知差异的一个非常重要的来源。这两个重要的措施是6-正丙基硫氧嘧啶味觉状态(PTS)和热味觉状态(TTS)。后者是最近描述的一种现象,其中20-50%的人在舌头的小区域快速冷却或加热时会体验到幻味。有趣的是,这些个体(热味觉者- TT)比热非味觉者更强烈地体验一系列味觉,部分原因是他们可能拥有TRPM 5的不同变体,TRPM 5是一种在甜味、苦味和鲜味的热味觉和转导中重要的阳离子通道。关于TT表型及其潜在的遗传基础知之甚少,因此我们的主要目标是(i)充分描述TTS与口腔刺激和气味(包括食物/饮料)的感知之间的关联,(ii)确定TTS如何与喜好相关联(消费的代表)食品/饮料,(iii)确定TTS和PTS在化学感觉感知和食物/饮料行为中的相对重要性&(iv)通过应用现代基因分型技术开始调查与TT相关的遗传变异。 通过更好地了解化学感觉的差异,我们将获得更全面的知识,食物相关疾病的病因,并应用于设计适当的医疗保健干预措施/服务。加拿大食品/饮料生产商也将受益于优化其产品的风味,随后获得市场份额,并根据消费者化学感受的遗传差异进行市场细分。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
数据更新时间:{{ journalArticles.updateTime }}
{{
item.title }}
{{ item.translation_title }}
- DOI:
{{ item.doi }} - 发表时间:
{{ item.publish_year }} - 期刊:
- 影响因子:{{ item.factor }}
- 作者:
{{ item.authors }} - 通讯作者:
{{ item.author }}
数据更新时间:{{ journalArticles.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ monograph.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ sciAawards.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ conferencePapers.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ patent.updateTime }}
Pickering, Gary其他文献
TAS2R38 Single Nucleotide Polymorphisms Are Associated with PROP-but Not Thermal-Tasting: a Pilot Study
- DOI:
10.1007/s12078-013-9160-1 - 发表时间:
2014-03-01 - 期刊:
- 影响因子:1
- 作者:
Bering, Amanda Breanne;Pickering, Gary;Liang, Ping - 通讯作者:
Liang, Ping
Website communications for campus sustainability: an analysis of Canadian universities
- DOI:
10.1108/ijshe-04-2019-0137 - 发表时间:
2020-02-12 - 期刊:
- 影响因子:3.1
- 作者:
Amey, Leaya;Plummer, Ryan;Pickering, Gary - 通讯作者:
Pickering, Gary
Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany
- DOI:
10.1002/jsfa.6760 - 发表时间:
2015-02-01 - 期刊:
- 影响因子:4.1
- 作者:
Koegel, Susanne;Botezatu, Andreea;Pickering, Gary - 通讯作者:
Pickering, Gary
Knowledge and self-efficacy of youth to take action on climate change
- DOI:
10.1080/13504622.2022.2121381 - 发表时间:
2022-09-06 - 期刊:
- 影响因子:3.2
- 作者:
Baldwin, Claudia;Pickering, Gary;Dale, Gillian - 通讯作者:
Dale, Gillian
Examination and Validation of Classification Schema for Determining Thermal Taste Status
- DOI:
10.1007/s12078-019-09264-w - 发表时间:
2019-10-01 - 期刊:
- 影响因子:1
- 作者:
Thibodeau, Margaret;Saliba, Anthony;Pickering, Gary - 通讯作者:
Pickering, Gary
Pickering, Gary的其他文献
{{
item.title }}
{{ item.translation_title }}
- DOI:
{{ item.doi }} - 发表时间:
{{ item.publish_year }} - 期刊:
- 影响因子:{{ item.factor }}
- 作者:
{{ item.authors }} - 通讯作者:
{{ item.author }}
{{ truncateString('Pickering, Gary', 18)}}的其他基金
Characterisation and implications of the thermal tasting phenotype
热品尝表型的特征和含义
- 批准号:
DDG-2020-00012 - 财政年份:2022
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Development Grant
Characterisation and implications of the thermal tasting phenotype
热品尝表型的特征和含义
- 批准号:
DDG-2020-00012 - 财政年份:2021
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Development Grant
Characterisation and implications of the thermal tasting phenotype
热品尝表型的特征和含义
- 批准号:
DDG-2020-00012 - 财政年份:2020
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Development Grant
Taste phenotypes and implications for food and beverage behaviour
味觉表型及其对食品和饮料行为的影响
- 批准号:
RGPIN-2015-05086 - 财政年份:2019
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
Taste phenotypes and implications for food and beverage behaviour
味觉表型及其对食品和饮料行为的影响
- 批准号:
RGPIN-2015-05086 - 财政年份:2018
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
Taste phenotypes and implications for food and beverage behaviour
味觉表型及其对食品和饮料行为的影响
- 批准号:
RGPIN-2015-05086 - 财政年份:2017
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
Taste phenotypes and implications for food and beverage behaviour
味觉表型及其对食品和饮料行为的影响
- 批准号:
RGPIN-2015-05086 - 财政年份:2016
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
Taste phenotypes and implications for food and beverage behaviour
味觉表型及其对食品和饮料行为的影响
- 批准号:
RGPIN-2015-05086 - 财政年份:2015
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
Taste phenotypes and implications for food and beverage behaviour
味觉表型及其对食品和饮料行为的影响
- 批准号:
RGPIN-2014-04356 - 财政年份:2014
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
Biological-based variation in perception of food and beverage-relevant stimuli and implications for food/beverage behavior
对食品和饮料相关刺激的感知的基于生物学的变化以及对食品/饮料行为的影响
- 批准号:
238881-2009 - 财政年份:2012
- 资助金额:
$ 1.6万 - 项目类别:
Discovery Grants Program - Individual
相似国自然基金
Data-driven Recommendation System Construction of an Online Medical Platform Based on the Fusion of Information
- 批准号:
- 批准年份:2024
- 资助金额:万元
- 项目类别:外国青年学者研究基金项目
Incentive and governance schenism study of corporate green washing behavior in China: Based on an integiated view of econfiguration of environmental authority and decoupling logic
- 批准号:
- 批准年份:2024
- 资助金额:万元
- 项目类别:外国学者研究基金项目
Exploring the Intrinsic Mechanisms of CEO Turnover and Market Reaction: An Explanation Based on Information Asymmetry
- 批准号:W2433169
- 批准年份:2024
- 资助金额:万元
- 项目类别:外国学者研究基金项目
含Re、Ru先进镍基单晶高温合金中TCP相成核—生长机理的原位动态研究
- 批准号:52301178
- 批准年份:2023
- 资助金额:30.00 万元
- 项目类别:青年科学基金项目
NbZrTi基多主元合金中化学不均匀性对辐照行为的影响研究
- 批准号:12305290
- 批准年份:2023
- 资助金额:30.00 万元
- 项目类别:青年科学基金项目
眼表菌群影响糖尿病患者干眼发生的人群流行病学研究
- 批准号:82371110
- 批准年份:2023
- 资助金额:49.00 万元
- 项目类别:面上项目
镍基UNS N10003合金辐照位错环演化机制及其对力学性能的影响研究
- 批准号:12375280
- 批准年份:2023
- 资助金额:53.00 万元
- 项目类别:面上项目
CuAgSe基热电材料的结构特性与构效关系研究
- 批准号:22375214
- 批准年份:2023
- 资助金额:50.00 万元
- 项目类别:面上项目
A study on prototype flexible multifunctional graphene foam-based sensing grid (柔性多功能石墨烯泡沫传感网格原型研究)
- 批准号:
- 批准年份:2020
- 资助金额:20 万元
- 项目类别:
基于大数据定量研究城市化对中国季节性流感传播的影响及其机理
- 批准号:82003509
- 批准年份:2020
- 资助金额:24.0 万元
- 项目类别:青年科学基金项目
相似海外基金
Low-value care and variation in practice in the care of children hospitalized with bronchiolitis in Canada
加拿大因毛细支气管炎住院儿童的低价值护理和实践差异
- 批准号:
477870 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Operating Grants
Genetics of Extreme Phenotypes of OSA and Associated Upper Airway Anatomy
OSA 极端表型的遗传学及相关上呼吸道解剖学
- 批准号:
10555809 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Comprehensive and non-invasive prenatal screening of coding variation
全面、无创的编码变异产前筛查
- 批准号:
10678005 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Prognostic implications of mitochondrial inheritance in myelodysplastic syndromes after stem-cell transplantation
干细胞移植后骨髓增生异常综合征线粒体遗传的预后意义
- 批准号:
10662946 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Next-Generation Algorithms in Statistical Genetics Based on Modern Machine Learning
基于现代机器学习的下一代统计遗传学算法
- 批准号:
10714930 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Sensory Phenotyping to Enhance Neuropathic Pain Drug Development
感觉表型增强神经病理性疼痛药物的开发
- 批准号:
10724809 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Asian American Prevention Research: A Populomics Epidemiology Cohort (ARISE)
亚裔美国人预防研究:人口组学流行病学队列 (ARISE)
- 批准号:
10724884 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Novel Computational Methods for Microbiome Data Analysis in Longitudinal Study
纵向研究中微生物组数据分析的新计算方法
- 批准号:
10660234 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别:
Clinical Implementation Resources for Pharmacogenomics (CIRP)
药物基因组学临床实施资源 (CIRP)
- 批准号:
10708437 - 财政年份:2023
- 资助金额:
$ 1.6万 - 项目类别: