Sugars, Sweet Taste Receptors, and Brain Responses

Lee, Allen; Owyang, Chung

doi:10.3390/nu9070653

Cited by 117 publications

(101 citation statements)

References 79 publications

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“…The receptor cells differ among themselves in their sensitivities to various odorous substances. [64][65][66][67][68][69][70][71][72][73][74]…”

Section: Nervous Pathways Of Smellmentioning

confidence: 99%

Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection

Machado¹,

Gutierrez²

2020

Preprint

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SARS-CoV-2 (CoV-2) is a coronavirus which is causing the actual COVID-19 pandemic. The disease caused by 2019 new coronavirus (2019-nCoV) was named coronavirus disease-19 (COVID-19) by the World Health Organization in February 2020. Primary non-specific reported symptoms of 2019-nCoV infection at the prodromal phase are malaise, fever, and dry cough. The most commonly reported signs and symptoms are fever (98%), cough (76%), dyspnea (55%), and myalgia or fatigue (44%). Nonetheless, recent reports suggest an association between COVID-19 and altered olfactory and taste functions, although smell seems to be more affected than taste. These associations of smell and taste dysfunctions and CoV-2 are consistent with case reports describing a patient with SARS with long term anosmia after recovery from respiratory distress, with the observation that olfactory function is commonly altered after infection with endemic coronaviruses, and with data demonstrating that intentional experimental infection of humans with CoV-299 raises the thresholds at which odors can be detected. Post-viral anosmia and is one of the leading causes of loss of sense of smell in adults, accounting for up to 40% cases of anosmia. Viruses that give rise to the common cold are well known to cause post-infectious loss, and over 200 different viruses are known to cause upper respiratory tract infections. I reviewed the possible mechanisms of smell and taste loss in COVID-19. I concluded that since the existence of such a relationship is likely, it is highly recommended that those patients who experience complications such as smell and/or taste loss, even as unique symptoms, should be considered as potential SARS-CoV-2 virus carriers.

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“…The receptor cells differ among themselves in their sensitivities to various odorous substances. [64][65][66][67][68][69][70][71][72][73][74]…”

Section: Nervous Pathways Of Smellmentioning

confidence: 99%

Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection

Machado¹,

Gutierrez²

2020

Preprint

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“…Initially, the taste receptors were identified not only in the oral cavity but also in many metabolically active tissues in the body including the small intestine (Kochem, 2017). In the small intestine, the taste receptors are primarily concentrated in the enteroendocrine cells (Herzig et al, 1994;Lee and Owyang, 2017). The gastrointestinal hormones that are secreted from the neuroendocrine cells containing taste receptors in response to stimulation of the taste receptors include secretin (S-cells), CCK (I-cells), ghrelin (X/A-like cells), GIP (K-cells), and peptide YY, glucagon peptide 1 and glucagon peptide 2 (GLP-2; L-cells) (Calvo and Egan, 2015).…”

Section: Mechanisms Regulating the Nutritional Modulation Of Digestivmentioning

confidence: 99%

Review: Nutritional regulation of intestinal starch and protein assimilation in ruminants

Harmon

Swanson

2020

Animal

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Pregastric fermentation along with production practices that are dependent on high-energy diets means ruminants rely heavily on starch and protein assimilation for a substantial portion of their nutrient needs. While the majority of dietary starch may be fermented in the rumen, significant portions can flow to the small intestine. The initial phase of small intestinal digestion requires pancreatic α-amylase. Numerous nutritional factors have been shown to influence pancreatic α-amylase secretion with starch producing negative effects and casein, certain amino acids and dietary energy having positive effects. To date, manipulation of α-amylase secretion has not resulted in substantial changes in digestibility. The second phase of digestion involves the actions of the brush border enzymes sucrase-isomaltase and maltase-glucoamylase. Genetically, ruminants appear to possess these enzymes; however, the absence of measurable sucrase activity and limited adaptation with changes in diet suggests a reduced capacity for this phase of digestion. The final phase of carbohydrate assimilation is glucose transport. Ruminants possess Na+-dependent glucose transport that has been shown to be inducible. Because of the nature of pregastric fermentation, ruminants see a near constant flow of microbial protein to the small intestine. This results in a nutrient supply, which places a high priority on protein digestion and utilization. Comparatively, little research has been conducted describing protein assimilation. Enzymes and processes appear consistent with non-ruminants and are likely not limiting for efficient digestion of most feedstuffs. The mechanisms regulating the nutritional modulation of digestive function in the small intestine are complex and coordinated via the substrate, neural and hormonal effects in the small intestine, pancreas, peripheral tissues and the pituitary—hypothalamic axis. More research is needed in ruminants to help unravel the complexities by which small intestinal digestion is regulated with the aim of developing approaches to enhance and improve the efficiency of small intestinal digestion.

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“…Taste receptors are proteins that recognize one of the five taste modalities-salty, sweet, bitter, sour, and umami (a savory sensation)-and facilitate the sensation of taste [4]. The detection of "sweetness" [23,24] were considered "kin studies" (i.e., the studies were conducted using the same population of individuals, and outcomes were assessed at the same time point, but different outcomes were published in different manuscripts).…”

Section: Introductionmentioning

confidence: 99%

Determinants of Sweetness Preference: A Scoping Review of Human Studies

et al. 2020

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Factors associated with sweetness preference are multi-faceted and incredibly complex. A scoping review was undertaken to identify determinants of sweetness preference in humans. Using an online search tool, ProQuest ™, a total of 99 publications were identified and subsequently grouped into the following categories of determinants: Age, dietary factors, reproductive hormonal factors, body weight status, heritable, weight loss, sound, personality, ethnicity and lifestyle, previous exposure, disease, and 'other' determinants. Methodologies amongst studies were heterogenous in nature (e.g., there was variability across studies in the sweetness concentrations tested, the number of different sweetness concentrations used to assess sweetness preference, and the methods utilized to measure sweetness preference), rendering interpretation of overall findings challenging; however, for certain determinants, the evidence appeared to support predictive capacity of greater sweetness preference, such as age during certain life-stages (i.e., young and old), being in a hungry versus satiated state, and heritable factors (e.g., similar sweetness preferences amongst family members). Recommendations for the design of future studies on sweetness preference determinants are provided herein, including an "investigator checklist" of criteria to consider.

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Sugars, Sweet Taste Receptors, and Brain Responses

Cited by 117 publications

References 79 publications

<strong></strong><strong>Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection</strong>

<strong></strong><strong>Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection</strong>

Review: Nutritional regulation of intestinal starch and protein assimilation in ruminants

Determinants of Sweetness Preference: A Scoping Review of Human Studies

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