Studies on the integration of cross-modal information with taste perception has been mostly limited to uni-modal level.The cross-modal sensory interaction and the neural network of information processing and its contr...Studies on the integration of cross-modal information with taste perception has been mostly limited to uni-modal level.The cross-modal sensory interaction and the neural network of information processing and its control were not fully explored and the mechanisms remain poorly understood.This mini review investigated the impact of uni-modal and multi-modal information on the taste perception,from the perspective of cognitive status,such as emotion,expectation and attention,and discussed the hypothesis that the cognitive status is the key step for visual sense to exert influence on taste.This work may help researchers better understand the mechanism of cross-modal information processing and further develop neutrally-based artificial intelligent(AI)system.展开更多
This study elucidates the modes of interaction and molecular mechanisms between three acidic substances(citric acid,malic acid,lactic acid)and sweet compounds(sucrose,glucose)through a multi-scale approach integrating...This study elucidates the modes of interaction and molecular mechanisms between three acidic substances(citric acid,malic acid,lactic acid)and sweet compounds(sucrose,glucose)through a multi-scale approach integrating sensory evaluation,electronic tongue analysis,and molecular simulations(docking and dynamics).The results revealed a concentration-dependent effect of acids on sweetness perception:at low concentrations(0.005-0.015%),a slight enhancement of sweetness was observed sensorially,while at higher concentrations(up to 0.025%),all three acids significantly could reduce perceived sweetness.The strength of suppression followed the order:citric acid>malic acid>lactic acid.Electronic tongue measurements demonstrated high consistency with sensory data,quantitatively confirming the antagonistic effect of acids on sweet taste perception by showing a significant decrease in sweetness response with increasing acid concentrations.Molecular docking and dynamics simulations indicated that acidic molecules competitively bind to the Venus flytrap domain(VFD)of the T1R^(2)/T1R3 sweet receptor,disrupting sugar-receptor interactions.Citric acid,with three carboxyl groups,showed the strongest competitive binding,while lactic acid had the mildest effect due to its smaller size and reduced po-larity.This work provides a theoretical basis for the precise regulation of sweet-acid balance in beverage for-mulations,supporting the development of reduced-sugar products.展开更多
Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a...Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry perspective.Upon acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation.The change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/L.CSI was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy participants.Concentrations of citric acid used in the binary taste mixtore were 0.05.0.09.0.14.0.24 and 0.40 mmolL,respectively.and results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression analysis.Carbonic anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose significant effect on CSI.From these results,this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures.but also showed how salivary biochemical properties(cystatin SN and carbonic snhydrase VI)might have been assciated with salty taste perception during food oral processing.展开更多
基金This study was supported by the National Natural Science Foundation of China(Nos.61703058,81873701).
文摘Studies on the integration of cross-modal information with taste perception has been mostly limited to uni-modal level.The cross-modal sensory interaction and the neural network of information processing and its control were not fully explored and the mechanisms remain poorly understood.This mini review investigated the impact of uni-modal and multi-modal information on the taste perception,from the perspective of cognitive status,such as emotion,expectation and attention,and discussed the hypothesis that the cognitive status is the key step for visual sense to exert influence on taste.This work may help researchers better understand the mechanism of cross-modal information processing and further develop neutrally-based artificial intelligent(AI)system.
基金funded by the Key Projects of the National Natural Science Foundation of China(32330080)Collaborative Innovation Fund of Shanghai Institute of Technology(XTCX2023-15).
文摘This study elucidates the modes of interaction and molecular mechanisms between three acidic substances(citric acid,malic acid,lactic acid)and sweet compounds(sucrose,glucose)through a multi-scale approach integrating sensory evaluation,electronic tongue analysis,and molecular simulations(docking and dynamics).The results revealed a concentration-dependent effect of acids on sweetness perception:at low concentrations(0.005-0.015%),a slight enhancement of sweetness was observed sensorially,while at higher concentrations(up to 0.025%),all three acids significantly could reduce perceived sweetness.The strength of suppression followed the order:citric acid>malic acid>lactic acid.Electronic tongue measurements demonstrated high consistency with sensory data,quantitatively confirming the antagonistic effect of acids on sweet taste perception by showing a significant decrease in sweetness response with increasing acid concentrations.Molecular docking and dynamics simulations indicated that acidic molecules competitively bind to the Venus flytrap domain(VFD)of the T1R^(2)/T1R3 sweet receptor,disrupting sugar-receptor interactions.Citric acid,with three carboxyl groups,showed the strongest competitive binding,while lactic acid had the mildest effect due to its smaller size and reduced po-larity.This work provides a theoretical basis for the precise regulation of sweet-acid balance in beverage for-mulations,supporting the development of reduced-sugar products.
基金supported by Project Xinrui of Zhejiang Gongshang University (XRK22004)Zhejiang Provincial Natural Science Foundation of China (Y23C200020)。
文摘Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry perspective.Upon acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation.The change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/L.CSI was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy participants.Concentrations of citric acid used in the binary taste mixtore were 0.05.0.09.0.14.0.24 and 0.40 mmolL,respectively.and results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression analysis.Carbonic anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose significant effect on CSI.From these results,this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures.but also showed how salivary biochemical properties(cystatin SN and carbonic snhydrase VI)might have been assciated with salty taste perception during food oral processing.
