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Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
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Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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2
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Martinez-Levy AC, Moneta E, Rossi D, Trettel A, Peparaio M, Saggia Civitelli E, Di Flumeri G, Cherubino P, Babiloni F, Sinesio F. Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods 2021; 10:foods10071527. [PMID: 34359397 PMCID: PMC8303925 DOI: 10.3390/foods10071527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/08/2021] [Accepted: 06/25/2021] [Indexed: 11/16/2022] Open
Abstract
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.
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Affiliation(s)
- Ana C. Martinez-Levy
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Communication and Social Research, Sapienza University of Rome, Via Salaria 113, 00198 Rome, Italy
| | - Elisabetta Moneta
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Dario Rossi
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Business and Management, LUISS Guido Carli, Viale Romania 32, 00197 Rome, Italy
| | - Arianna Trettel
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
| | - Marina Peparaio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Eleonora Saggia Civitelli
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Gianluca Di Flumeri
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Patrizia Cherubino
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Fabio Babiloni
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
- College of Computer Science and Technology, Hangzhou Dianzi University, Hangzhou 310005, China
| | - Fiorella Sinesio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
- Correspondence:
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Perceptual and Physiological Responses to Carbohydrate and Menthol Mouth-Swilling Solutions: A Repeated Measures Cross-Over Preliminary Trial. BEVERAGES 2021. [DOI: 10.3390/beverages7010009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Carbohydrate and menthol mouth-swilling have been used to enhance exercise performance in the heat. However, these strategies differ in mechanism and subjective experience. Participants (n = 12) sat for 60 min in hot conditions (35 °C; 15 ± 2%) following a 15 min control period, during which the participants undertook three 15 min testing blocks. A randomised swill (carbohydrate; menthol; water) was administered per testing block (one swill every three minutes within each block). Heart rate, tympanic temperature, thermal comfort, thermal sensation and thirst were recorded every three minutes. Data were analysed by ANOVA, with carbohydrate intake controlled for via ANCOVA. Small elevations in heart rate were observed after carbohydrate (ES: 0.22 ± 90% CI: −0.09–0.52) and water swilling (0.26; −0.04–0.54). Menthol showed small improvements in thermal comfort relative to carbohydrate (−0.33; −0.63–0.03) and water (−0.40; from −0.70 to −0.10), and induced moderate reductions in thermal sensation (−0.71; from −1.01 to −0.40 and −0.66; from −0.97 to −0.35, respectively). Menthol reduced thirst by a small to moderate extent. These effects persisted when controlling for dietary carbohydrate intake. Carbohydrate and water may elevate heart rate, whereas menthol elicits small improvements in thermal comfort, moderately improves thermal sensation and may mitigate thirst; these effects persist when dietary carbohydrate intake is controlled for.
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Lagast S, De Steur H, Gadeyne S, Hödl S, Staljanssens W, Vonck K, Boon P, Gellynck X, De Herdt V. Heart rate, electrodermal responses and frontal alpha asymmetry to accepted and non-accepted solutions and drinks. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103893] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Abstract
Taste is a homeostatic function that conveys valuable information, such as energy density, readiness to eat, or toxicity of foodstuffs. Taste is not limited to the oral cavity but affects multiple physiological systems. In this review, we outline the ergogenic potential of substances that impart bitter, sweet, hot and cold tastes administered prior to and during exercise performance and whether the ergogenic benefits of taste are attributable to the placebo effect. Carbohydrate mouth rinsing seemingly improves endurance performance, along with a potentially ergogenic effect of oral exposure to both bitter tastants and caffeine although subsequent ingestion of bitter mouth rinses is likely required to enhance performance. Hot and cold tastes may prove beneficial in circumstances where athletes' thermal state may be challenged. Efficacy is not limited to taste, but extends to the stimulation of targeted receptors in the oral cavity and throughout the digestive tract, relaying signals pertaining to energy availability and temperature to appropriate neural centres. Dose, frequency and timing of tastant application likely require personalisation to be most effective, and can be enhanced or confounded by factors that relate to the placebo effect, highlighting taste as a critical factor in designing and administering applied sports science interventions.
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Samant SS, Seo HS. Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition. Food Res Int 2020; 132:109095. [PMID: 32331675 DOI: 10.1016/j.foodres.2020.109095] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
Product-related sensory and non-sensory cues have been studied in the past to understand purchase behavior among consumers. However, there has been little research related to integrating emotional responses with such cues to achieve better prediction of consumer purchase behavior. This study aimed to determine the impacts of sensory attribute intensities (SAI), non-sensory factors (NSF), and emotions on purchase intent and consumer choice. Emotional responses were measured using a self-reported emotion questionnaire (EQ), facial expression analysis (FE), and autonomic nervous system responses (ANS). Sixty-nine adults were asked to view product labels, and look at, smell, and drink five commercially-available vegetable juice samples. For each sample, SAI, NSF, EQ, FE, ANS, and purchase intent ratings were measured. Participants were also asked to select the one they would be most likely to buy. Results showed that the five samples differed significantly with respect to SAI, NSF, and emotional responses measured by EQ and FEs. SAI (bitterness intensity) and NSF (brand liking) played an extremely important role in purchase-related behavior of vegetable juice products. Correlation analysis and a PLSR prediction model further revealed that products with higher ratings of purchase intent elicited lower levels of negative emotions and higher levels of positive emotions, as measured by EQ as well as FE. In conclusion, this study shows that NSF in combination with SAI and emotions measured using EQ and FE can modulate consumer purchase intent toward vegetable juice products under informed tasting conditions.
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Affiliation(s)
- Shilpa S Samant
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques. Foods 2019; 8:foods8070243. [PMID: 31284449 PMCID: PMC6679144 DOI: 10.3390/foods8070243] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 01/18/2023] Open
Abstract
Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, and heart rate (HR) as physiological responses. Sensory responses and emotions elicited during the chocolate tasting were evaluated using the application. Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). There were significant differences for overall liking (p < 0.05) but none for HR (p = 0.75) and ST (p = 0.27). Sweet chocolate was inversely associated with angry, and salty chocolate positively associated with sad. Positive emotion-terms were associated with sweet samples and liking in self-reported responses. Findings of this study may be used to assess novel tastes of chocolate in the industry based on conscious and emotional responses more objectively.
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8
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Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hori T. Comprehensive and innovative techniques for laparoscopic choledocholithotomy: A surgical guide to successfully accomplish this advanced manipulation. World J Gastroenterol 2019; 25:1531-1549. [PMID: 30983814 PMCID: PMC6452235 DOI: 10.3748/wjg.v25.i13.1531] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 03/05/2019] [Accepted: 03/11/2019] [Indexed: 02/06/2023] Open
Abstract
Surgeries for benign diseases of the extrahepatic bile duct (EHBD) are classified as lithotomy (i.e., choledocholithotomy) or diversion (i.e., choledochojejunostomy). Because of technical challenges, laparoscopic approaches for these surgeries have not gained worldwide popularity. The right upper quadrant of the abdomen is advantageous for laparoscopic procedures, and laparoscopic choledochojejunostomy is safe and feasible. Herein, we summarize tips and pitfalls in the actual procedures of choledocholithotomy. Laparoscopic choledocholithotomy with primary closure of the transductal incision and transcystic C-tube drainage has excellent clinical outcomes; however, emergent biliary drainage without endoscopic sphincterotomy and preoperative removal of anesthetic risk factors are required. Elastic suture should never be ligated directly on the cystic duct. Interrupted suture placement is the first choice for hemostasis near the EHBD. To prevent progressive laceration of the EHBD, full-layer interrupted sutures are placed at the upper and lower edges of the transductal incision. Cholangioscopy has only two-way operation; using dedicated forceps to atraumatically grasp the cholangioscope is important for smart maneuvering. The duration of intraoperative stone clearance accounts for most of the operative time. Moreover, dedicated forceps are an important instrument for atraumatic grasping of the cholangioscope. Damage to the cholangioscope requires expensive repair. Laparoscopic approach for choledocholithotomy involves technical difficulties. I hope this document with the visual explanation and literature review will be informative for skillful surgeons.
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Affiliation(s)
- Tomohide Hori
- Department of Hepato-Biliary-Pancreatic Surgery, Kyoto University Graduate School of Medicine, Kyoto 606-8507, Japan
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10
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Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Ariza AC, Sánchez-Pimienta TG, Rivera JA. Percepción del gusto como factor de riesgo para obesidad infantil. ACTA ACUST UNITED AC 2018; 60:472-478. [DOI: 10.21149/8720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Accepted: 02/16/2018] [Indexed: 01/04/2023]
Abstract
Objetivo. Describir el papel de la percepción del gusto como factor de riesgo para el desarrollo de obesidad en niños. Material y métodos. Se realizó una búsqueda inicial de artículos científicos publicados en PubMed entre el 1 de enero de 2011 y el 20 de marzo de 2016 para el tema sobrepeso y obesidad en niños de entre 0 y 12 años. Los algoritmos utilizados fueron (Obesity OR Overweight) AND Taste perception, Satiation, Satiety response, Appetite, Appetite regulation, Habituation, Taste receptors [MeSH] y PROP phenotype. En búsquedas subsecuentes se incluyeron artículos previos y posteriores a la fecha de la búsqueda general (hasta mayo 2018). Resultados. Las preferencias por los sabores inician desde la gestación, por lo que los niños que son expuestos a sabores dulces en etapas tempranas de la infancia aumentan su riesgo de habituación a éstos. Asimismo, las experiencias hedónicas dadas por la ingestión de alimentos y bebidas dulces refuerzan el consumo de estos alimentos, lo que propicia la selección de productos o bebidas de sabor dulce en etapas posteriores. Estas preferencias se han asociado con el desarrollo de obesidad en los niños. Las variantes genéticas relacionadas con la percepción del gusto también pueden contribuir a la selección de cierto tipo de alimentos. Sin embargo, su relación con una mayor ingestión de energía, así como con un mayor peso corporal, ha sido poco explorada y ha mostrado resultados inconsistentes. Conclusiones. Se requiere más evidencia para entender las interacciones ambientales y genéticas de la percepción del gusto, a fin de considerarlo un factor más en las intervenciones de política pública.
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Verastegui-Tena L, Schulte-Holierhoek A, van Trijp H, Piqueras-Fiszman B. Beyond expectations: The responses of the autonomic nervous system to visual food cues. Physiol Behav 2017; 179:478-486. [DOI: 10.1016/j.physbeh.2017.07.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Revised: 07/09/2017] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
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Samant SS, Chapko MJ, Seo HS. Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions. Food Res Int 2017; 100:325-334. [PMID: 28873694 DOI: 10.1016/j.foodres.2017.07.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/26/2017] [Accepted: 07/07/2017] [Indexed: 11/19/2022]
Abstract
Traditional methods of sensory testing focus on capturing information about multisensory perceptions, but do not necessarily measure emotions elicited by these food and beverages. The objective of this study was to develop an optimum model of predicting overall liking (rating) and preference (choice) based on taste intensity and evoked emotions. One hundred and two participants (51 females) were asked to taste water, sucrose, citric acid, salt, and caffeine solutions. Their emotional responses toward each sample were measured by a combination of a self-reported emotion questionnaire (EsSense25), facial expressions, and autonomic nervous system (ANS) responses. In addition, their perceived intensity and overall liking were measured. After a break, participants re-tasted the samples and ranked them according to their preference. The results showed that emotional responses measured using self-reported emotion questionnaire and facial expression analysis along with perceived taste intensity performed best to predict overall liking as well as preference, while ANS measures showed limited contribution. Contrary to some previous research, this study demonstrated that not only negative emotions, but also positive ones could help predict consumer liking and preference. In addition, since there were subtle differences in the prediction models of overall liking and preference, both aspects should be taken into account to understand consumer behavior. In conclusion, combination of evoked emotions along with sensory perception could help better understand consumer acceptance as well as preference toward basic taste solutions.
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Affiliation(s)
- Shilpa S Samant
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Matthew J Chapko
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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Melo SV, Agnes G, Vitolo MR, Mattevi VS, Campagnolo PDB, Almeida S. Evaluation of the association between the TAS1R2 and TAS1R3 variants and food intake and nutritional status in children. Genet Mol Biol 2017; 40:415-420. [PMID: 28497839 PMCID: PMC5488460 DOI: 10.1590/1678-4685-gmb-2016-0205] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Accepted: 11/23/2016] [Indexed: 11/26/2022] Open
Abstract
Taste perception plays a key role in determining individual food preferences and
dietary habits and may influence nutritional status. This study aimed to investigate
the association of TAS1R2 (Ile191Val - rs35874116)
and TAS1R3 (-1266 C/T - rs35744813) variants with
food intake and nutritional status in children followed from birth until 7.7 years
old. The nutritional status and food intake data of 312 children were collected at
three developmental stages (1, 3.9 and 7.7 years old). DNA was extracted from blood
samples and the polymorphisms were analyzed by real-time polymerase chain reactions
(qPCR) using hydrolysis probes as the detection method. Food intake and nutritional
status were compared among individuals with different single nucleotide polymorphism
(SNP) genotypes. At 3.9 years old, children homozygous (Val/Val) for
the TAS1R2 Ile191Val polymorphism ingested less sugar and
sugar-dense foods than children who were *Ile carriers. This finding
demonstrated that a genetic variant of the T1R2 taste receptor is associated with the
intake of different amounts of high sugar-content foods in childhood. This
association may provide new perspectives for studying dietary patterns and
nutritional status in childhood.
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Affiliation(s)
- Silvia V Melo
- Laboratório de Biologia Molecular, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências da Saúde, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil
| | - Grasiela Agnes
- Laboratório de Biologia Molecular, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil
| | - Márcia R Vitolo
- Programa de Pós-Graduação em Ciências da Saúde, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil
| | - Vanessa S Mattevi
- Laboratório de Biologia Molecular, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências da Saúde, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil
| | - Paula D B Campagnolo
- Centro de Ciências da Saúde, Universidade do Vale dos Sinos (UNISINOS), Porto Alegre, RS, Brazil
| | - Silvana Almeida
- Laboratório de Biologia Molecular, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências da Saúde, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre, RS, Brazil
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15
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Angeles DM, Asmerom Y, Boskovic DS, Slater L, Bacot-Carter S, Bahjri K, Mukasa J, Holden M, Fayard E. Oral sucrose for heel lance enhances adenosine triphosphate use in preterm neonates with respiratory distress. SAGE Open Med 2015; 3:2050312115611431. [PMID: 26770807 PMCID: PMC4679328 DOI: 10.1177/2050312115611431] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Accepted: 09/03/2015] [Indexed: 01/25/2023] Open
Abstract
Objective: To examine the effects of oral sucrose on procedural pain, and on biochemical markers of adenosine triphosphate utilization and oxidative stress in preterm neonates with mild to moderate respiratory distress. Study design: Preterm neonates with a clinically required heel lance that met study criteria (n = 49) were randomized into three groups: (1) control (n = 24), (2) heel lance treated with placebo and non-nutritive sucking (n = 15) and (3) heel lance treated with sucrose and non-nutritive sucking (n = 10). Plasma markers of adenosine triphosphate degradation (hypoxanthine, xanthine and uric acid) and oxidative stress (allantoin) were measured before and after the heel lance. Pain was measured using the Premature Infant Pain Profile. Data were analyzed using repeated measures analysis of variance, chi-square and one-way analysis of variance. Results: We found that in preterm neonates who were intubated and/or were receiving ⩾30% FiO2, a single dose of oral sucrose given before a heel lance significantly increased markers of adenosine triphosphate use. Conclusion: We found that oral sucrose enhanced adenosine triphosphate use in neonates who were intubated and/or were receiving ⩾30% FiO2. Although oral sucrose decreased pain scores, our data suggest that it also increased energy use as evidenced by increased plasma markers of adenosine triphosphate utilization. These effects of sucrose, specifically the fructose component, on adenosine triphosphate metabolism warrant further investigation.
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Affiliation(s)
- Danilyn M Angeles
- Division of Physiology, Department of Basic Sciences, School of Medicine, Loma Linda University, Loma Linda, CA, USA; Department of Pediatrics, School of Medicine, Loma Linda University, Loma Linda, CA, USA
| | - Yayesh Asmerom
- Division of Physiology, Department of Basic Sciences, School of Medicine, Loma Linda University, Loma Linda, CA, USA
| | - Danilo S Boskovic
- Division of Biochemistry, Department of Basic Sciences, School of Medicine, Loma Linda University, Loma Linda, CA, USA
| | - Laurel Slater
- Division of Physiology, Department of Basic Sciences, School of Medicine, Loma Linda University, Loma Linda, CA, USA
| | - Sharon Bacot-Carter
- Department of Pediatrics, School of Medicine, Loma Linda University, Loma Linda, CA, USA; Riverside University Health Care Systems, Moreno Valley, CA, USA
| | - Khaled Bahjri
- Riverside University Health Care Systems, Moreno Valley, CA, USA; Department of Biostatistics, School of Medicine, Loma Linda University, Loma Linda, CA, USA
| | - Joseph Mukasa
- Riverside University Health Care Systems, Moreno Valley, CA, USA
| | - Megan Holden
- Division of Physiology, Department of Basic Sciences, School of Medicine, Loma Linda University, Loma Linda, CA, USA
| | - Elba Fayard
- Department of Pediatrics, School of Medicine, Loma Linda University, Loma Linda, CA, USA
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16
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Leitch K, Duncan S, O'Keefe S, Rudd R, Gallagher D. Characterizing consumer emotional response to sweeteners using an emotion terminology questionnaire and facial expression analysis. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.039] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Beckett EL, Martin C, Yates Z, Veysey M, Duesing K, Lucock M. Bitter taste genetics--the relationship to tasting, liking, consumption and health. Food Funct 2015; 5:3040-54. [PMID: 25286017 DOI: 10.1039/c4fo00539b] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Bitter is the most complex of human tastes, and is arguably the most important. Aversion to bitter taste is important for detecting toxic compounds in food; however, many beneficial nutrients also taste bitter and these may therefore also be avoided as a consequence of bitter taste. While many polymorphisms in TAS2R genes may result in phenotypic differences that influence the range and sensitivity of bitter compounds detected, the full extent to which individuals differ in their abilities to detect bitter compounds remains unknown. Simple logic suggests that taste phenotypes influence food preferences, intake and consequently health status. However, it is becoming clear that genetics only plays a partial role in predicting preference, intake and health outcomes, and the complex, pleiotropic relationships involved are yet to be fully elucidated.
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Affiliation(s)
- Emma L Beckett
- School of Environmental and Life Sciences, University of Newcastle, Brush Rd, Ourimbah, NSW 2258, Australia.
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Basic taste stimuli elicit unique responses in facial skin blood flow. PLoS One 2011; 6:e28236. [PMID: 22145032 PMCID: PMC3228751 DOI: 10.1371/journal.pone.0028236] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2011] [Accepted: 11/04/2011] [Indexed: 11/19/2022] Open
Abstract
Facial expression changes characteristically with the emotions induced by basic tastes in humans. We tested the hypothesis that the five basic tastes also elicit unique responses in facial skin blood flow. Facial skin blood flow was measured using laser speckle flowgraphy in 16 healthy subjects before and during the application of basic taste stimuli in the oral cavity for 20 s. The skin blood flow in the eyelid increased in response to sweet and umami taste stimuli, while that in the nose decreased in response to a bitter stimulus. There was a significant correlation between the subjective hedonic scores accompanying these taste stimuli and the above changes in skin blood flow. These results demonstrate that sweet, umami, and bitter tastes induce unique changes in facial skin blood flow that reflect subjective hedonic scores.
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Wendin K, Allesen-Holm BH, Bredie WL. Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.01.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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