Bitter mouth-rinse affects emotions

Dubovski, Nitzan; Ert, Eyal; Niv, Masha Y.

doi:10.1016/j.foodqual.2017.04.007

Cited by 24 publications

(11 citation statements)

References 86 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We established here that the intensity of savory taste of MSG in D2O did not differ from that in H2O (Figure 2E), while the perceived bitterness of quinine was in fact slightly reduced in D2O compared to quinine in H2O ( Figure 2F). This is in agreement with the known effect of sweeteners as maskers of bitter taste, that may be due to both local interactions and sensory integration effects (42)(43)(44). Thus, we have ascertained that D2O is sweet and adds to sweetness of other sweet molecules, but not to intensity of other GPCR-mediated taste modalities.…”

Section: Experiments With a Human Sensory Panelsupporting

confidence: 90%

Sweet taste of heavy water

Abu

Mason

Klein

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

Hydrogen to deuterium isotopic substitution has only a minor effect on physical and chemical properties of water and, as such, is not supposed to influence its neutral taste. Here we conclusively demonstrate that humans are, nevertheless, able to distinguish D2O from H2O by taste. Indeed, highly purified heavy water has a distinctly sweeter taste than same-purity normal water and adds to perceived sweetness of sweeteners. In contrast, mice do not prefer D2O over H2O, indicating that they are not likely to perceive heavy water as sweet. HEK 293T cells transfected with the TAS1R2/TAS1R3 heterodimer and chimeric G-proteins are activated by D2O but not by H2O. Lactisole, which is a known sweetness inhibitor acting via the TAS1R3 monomer of the TAS1R2/TAS1R3, suppresses the sweetness of D2O in human sensory tests, as well as the calcium release elicited by D2O in sweet taste receptor-expressing cells. The present multifaceted experimental study, complemented by homology

show abstract

Section: Experiments With a Human Sensory Panelsupporting

confidence: 90%

Sweet taste of heavy water

Abu

Mason

Klein

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…All compounds were dissolved to a final concentration of 0.5 mM in double distilled water (Millipore-filtered). The solutions concentration was selected to be 0.5 mM, higher than reported detection thresholds of known bitter compounds, (such as PROP and quinine 64 ), and safe.…”

Section: Methodsmentioning

confidence: 99%

Bitter or not? BitterPredict, a tool for predicting taste from chemical structure

Dagan-Wiener

Nissim

Abu

et al. 2017

Sci Rep

Self Cite

130

136

View full text Add to dashboard Cite

Bitter taste is an innately aversive taste modality that is considered to protect animals from consuming toxic compounds. Yet, bitterness is not always noxious and some bitter compounds have beneficial effects on health. Hundreds of bitter compounds were reported (and are accessible via the BitterDB http://bitterdb.agri.huji.ac.il/dbbitter.php), but numerous additional bitter molecules are still unknown. The dramatic chemical diversity of bitterants makes bitterness prediction a difficult task. Here we present a machine learning classifier, BitterPredict, which predicts whether a compound is bitter or not, based on its chemical structure. BitterDB was used as the positive set, and non-bitter molecules were gathered from literature to create the negative set. Adaptive Boosting (AdaBoost), based on decision trees machine-learning algorithm was applied to molecules that were represented using physicochemical and ADME/Tox descriptors. BitterPredict correctly classifies over 80% of the compounds in the hold-out test set, and 70–90% of the compounds in three independent external sets and in sensory test validation, providing a quick and reliable tool for classifying large sets of compounds into bitter and non-bitter groups. BitterPredict suggests that about 40% of random molecules, and a large portion (66%) of clinical and experimental drugs, and of natural products (77%) are bitter.

show abstract

“…Physical warmth of holding a warm beverage has been shown to affect social information processing, leading to increased perceived warmness of another person [226] and perceived emotional connection [227], although the connection between physical and emotional warmth has been disputed [228]. Compounds with bitter taste were found to be negatively correlated with mood scores, and there may be potential asymmetry in the effects of bitter and sweet taste modalities on mood [229]. However, the effect size in the mentioned study above was dependent on participants’ perception of the compound as bitter, which is a sensitivity with great inter-individual variability based on variations in bitter taste receptor subtypes [230,231,232], which are differentially expressed throughout the population [233,234] based on multiple factors including age and genetics [235].…”

Section: Mechanistic Considerationsmentioning

confidence: 99%

Mechanisms Underlying the Anti-Depressive Effects of Regular Tea Consumption

2019

View full text Add to dashboard Cite

This article is a comprehensive review of the literature pertaining to the antidepressant effects and mechanisms of regular tea consumption. Meta-data supplemented with recent observational studies were first analyzed to assess the association between tea consumption and depression risk. The literature reported risk ratios (RR) were 0.69 with 95% confidence intervals of 0.62–0.77. Next, we thoroughly reviewed human trials, mouse models, and in vitro experiments to determine the predominant mechanisms underlying the observed linear relationship between tea consumption and reduced risk of depression. Current theories on the neurobiology of depression were utilized to map tea-mediated mechanisms of antidepressant activity onto an integrated framework of depression pathology. The major nodes within the network framework of depression included hypothalamic-pituitary-adrenal (HPA) axis hyperactivity, inflammation, weakened monoaminergic systems, reduced neurogenesis/neuroplasticity, and poor microbiome diversity affecting the gut–brain axis. We detailed how each node has subsystems within them, including signaling pathways, specific target proteins, or transporters that interface with compounds in tea, mediating their antidepressant effects. A major pathway was found to be the ERK/CREB/BDNF signaling pathway, up-regulated by a number of compounds in tea including teasaponin, L-theanine, EGCG and combinations of tea catechins and their metabolites. Black tea theaflavins and EGCG are potent anti-inflammatory agents via down-regulation of NF-κB signaling. Multiple compounds in tea are effective modulators of dopaminergic activity and the gut–brain axis. Taken together, our findings show that constituents found in all major tea types, predominantly L-theanine, polyphenols and polyphenol metabolites, are capable of functioning through multiple pathways simultaneously to collectively reduce the risk of depression.

show abstract

Bitter mouth-rinse affects emotions

Cited by 24 publications

References 86 publications

Sweet taste of heavy water

Sweet taste of heavy water

Bitter or not? BitterPredict, a tool for predicting taste from chemical structure

Mechanisms Underlying the Anti-Depressive Effects of Regular Tea Consumption

Contact Info

Product

Resources

About