Oleogustus: The Unique Taste of Fat

Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D.

doi:10.1093/chemse/bjv036

Cited by 215 publications

(125 citation statements)

References 27 publications

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“…Oleogustus is the most recently identified taste modality (Running, Craig, & Mattes, 2015). The taste perception of long-chain fatty acids (LCFA) was previously thought to only be dependent on the texture of the lipid, and the olfactory stimulus to a lesser extent (Greenberg & Smith, 1996;Ramirez, 1993;Tepper & Nurse, 1997).…”

Section: Fat Tastementioning

confidence: 99%

“…The taste perception of long-chain fatty acids (LCFA) was previously thought to only be dependent on the texture of the lipid, and the olfactory stimulus to a lesser extent (Greenberg & Smith, 1996;Ramirez, 1993;Tepper & Nurse, 1997). There is now an abundance of evidence supporting taste as a method of oral detection of dietary fat, including saturated fat (Table 2) (Fukuwatari et al, 2003;Mattes, 2009;Running et al, 2015). LCFA provide this stimulus in both rodents (Takeda, Imaizumi, & Fushiki, 2000;Tsuruta, Kawada, Fukuwatari, & Fushiki, 1999) and in humans (Chale-Rush, Burgess, & Mattes, 2007).…”

Section: Fat Tastementioning

confidence: 99%

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A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health

Chamoun

Mutch

Allen‐Vercoe

et al. 2017

Critical Reviews in Food Science and Nutrition

120

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Food preferences and dietary habits are heavily influenced by taste perception. There is growing interest in characterizing taste preferences based on genetic variation. Genetic differences in the ability to perceive key tastes may impact eating behavior and nutritional intake. Therefore, increased understanding of taste biology and genetics may lead to new personalized strategies, which may prevent or influence the trajectory of chronic disease risk. Recent advances show that single nucleotide polymorphisms (SNPs) in the CD36 fat taste receptor are linked to differences in fat perception, fat preference, and chronic-disease biomarkers. Genetic variation in the sweet taste receptor T1R2 has been shown to alter sweet taste preferences, eating behaviors, and risk of dental caries. Polymorphisms in the bitter taste receptor T2R38 have been shown to influence taste for brassica vegetables. Individuals that intensely taste the bitterness of brassica vegetables ("supertasters") may avoid vegetable consumption and compensate by increasing their consumption of sweet and fatty foods, which may increase risk for chronic disease. Emerging evidence also suggests that the role of genetics in taste perception may be more impactful in children due to the lack of cultural influence compared to adults. This review examines the current knowledge of SNPs in taste receptors associated with fat, sweet, bitter, umami, and salt taste modalities and their contributions to food preferences, and chronic disease. Overall, these SNPs demonstrate the potential to influence food preferences and consequently health.

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Section: Fat Tastementioning

confidence: 99%

Section: Fat Tastementioning

confidence: 99%

A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health

Chamoun

Mutch

Allen‐Vercoe

et al. 2017

Critical Reviews in Food Science and Nutrition

120

View full text Add to dashboard Cite

show abstract

“…Table 1 -Six basic tastes, taste stimulus and detection levels (%). *Keast and Costanzo (2015); Running et al (2015) The fifth taste, referred to by the Japanese word umami, evokes savory, full-bodied, and meaty flavor sensations (Baylis and Rolls, 1991). Until the 20 th century, umami was not thoroughly understood in Western societies; however, it has been unknowingly appreciated for years in stocks, broths, aged cheeses, protein-rich foods, tomato products, dried mushrooms, and kelp, among others.…”

Section: Introductionmentioning

confidence: 99%

Is wine savory? Umami taste in wine

Vilela¹,

Inês²,

Cosme

et al. 2017

SDRP-JFST

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Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stimuli are primarily received by type II receptor cells which contain the T1R and T2R families of G protein-coupled taste receptors. The taste sensation of umami requires protein hydrolysis which renders free glutamic acid. The main components of the nitrogen fraction of musts and wines are amino acids, peptides, proteins and ammonium ion. Their presence in wine is from amino acids of grapes, enzymatic degradation of grape proteins, excretion by living yeasts at the end of fermentation and to proteolysis during yeast autolysis. Thus, amino acids are important contributors of the wine savory taste and flavor.

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“…From an evolutionary perspective, the perception of fat is related to the detection of high-energy foods which contain fat-soluble vitamins and essential fatty acids important for survival, but fatty and processed foods have become increasingly consumed and easily accessible in the same way as the overall prevalence of obesity has increased [5]. Recently, the oral fatty acid exposure sensation was coined oleogustus as the sixth basic taste [6]. …”

Section: Introductionmentioning

confidence: 99%

Genetic Variation in <b><i>CD36 </i></b>Is Associated with Decreased Fat and Sugar Intake in Obese Children and Adolescents

et al. 2016

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Background/Aims: Taste is recognized as an important predictor of food choices. Thus, polymorphisms in genes encoding taste receptors may explain the variability in food preference and intake. Here, we aimed to determine whether genetic variation in the CD36 gene affects food intake and risk of obesity. Methods: A cross-sectional study was conducted with obese Brazilian children and adolescents (n = 466; BMI-for-age z-score [zBMI] 3.29 ± 0.61) and normal-weight children (n = 114; zBMI -0.11 ± 0.7). To assess the obesity risk according to genotypes, a logistic regression adjusted for age and gender was performed. Two 24-h food recalls assessed total energy (kcal/day) and macronutrient (% kcal and g/day) intake, consumption of sweet and fatty tasting foods (portion and g/day), as well as the most commonly consumed foods (mL or g/day). The food portion sizes were measured according to Brazilian guidelines. The genetic variant rs1761667 (A/G) in CD36 was genotyped by real-time PCR. Results: We found no relationship between rs1761667 genotypes and obesity risk. A significant genetic association between CD36 genotype and fat intake was observed for the A allele of rs1761667, which was associated with a decreased intake of total fat (g/day) (p = 0.01), polyunsaturated and monounsaturated fatty acids (% kcal and g/day), total sugars (g/day) (p = 0.01), fatty foods (portion and g/day) (p < 0.001 for both), and vegetable oils (mL/day) (p = 0.02) only in obese subjects. No differences were found between normal-weight children. Conclusion: The A allele of the rs1761667 single nucleotide polymorphism in CD36 is associated with decreased fat and sugar intake in obese children and adolescents.

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Oleogustus: The Unique Taste of Fat

Cited by 215 publications

References 27 publications

A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health

A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health

Is wine savory? Umami taste in wine

Genetic Variation in <b><i>CD36 </i></b>Is Associated with Decreased Fat and Sugar Intake in Obese Children and Adolescents

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