Molecular mechanism of sweet taste: Relationship of hydrogen bonding to taste sensitivity for both young and elderly

The present work outlines the fair relationship of the computational model with the experiments on anion photoelectron spectroscopy for the gold-water complexes [Au(H2O)1≤n≤2]- that is established between the auride anion Au- and water monomer and dimer thanks to the nonconventional hydrogen bond where Au- casts as the nonconventional proton acceptor. This work also extends the computational model to the larger complexes [Au(H2O)3≤n≤5]- where gold considerably thwarts the shape of water clusters and even particularly breaks their conventional hydrogen bonding patterns. The fascinating phenomenon of the lavish proton acceptor character of Au- to form at least six hydrogen bonds with molecules of water is computationally unveiled in the present work for the first time.

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Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity

Foods ◽

10.3390/foods10051139 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1139

Author(s):

Christophe MARTIN ◽

Eric NEYRAUD

Keyword(s):

Sweet Taste ◽

Taste Sensitivity ◽

P Values ◽

High Consumption ◽

Low Concentrations ◽

Temperature Levels ◽

Herbal Infusions ◽

Hot Chocolate ◽

Age And Sex ◽

Consumption Habits

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.

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Orosensory Perception of Fat/Sweet Stimuli and Appetite-Regulating Peptides before and after Sleeve Gastrectomy or Gastric Bypass in Adult Women with Obesity

Nutrients ◽

10.3390/nu13030878 ◽

2021 ◽

Vol 13 (3) ◽

pp. 878

Author(s):

Arnaud Bernard ◽

Johanne Le Beyec-Le Bihan ◽

Loredana Radoi ◽

Muriel Coupaye ◽

Ouidad Sami ◽

...

Keyword(s):

Bariatric Surgery ◽

Gastric Bypass ◽

Sleeve Gastrectomy ◽

Gut Hormones ◽

Sweet Taste ◽

Taste Perception ◽

Taste Sensitivity ◽

Adult Women ◽

Before And After ◽

The Impact

The aim of this study was to explore the impact of bariatric surgery on fat and sweet taste perceptions and to determine the possible correlations with gut appetite-regulating peptides and subjective food sensations. Women suffering from severe obesity (BMI > 35 kg/m2) were studied 2 weeks before and 6 months after a vertical sleeve gastrectomy (VSG, n = 32) or a Roux-en-Y gastric bypass (RYGB, n = 12). Linoleic acid (LA) and sucrose perception thresholds were determined using the three-alternative forced-choice procedure, gut hormones were assayed before and after a test meal and subjective changes in oral food sensations were self-reported using a standardized questionnaire. Despite a global positive effect of both surgeries on the reported gustatory sensations, a change in the taste sensitivity was only found after RYGB for LA. However, the fat and sweet taste perceptions were not homogenous between patients who underwent the same surgery procedure, suggesting the existence of two subgroups: patients with and without taste improvement. These gustatory changes were not correlated to the surgery-mediated modifications of the main gut appetite-regulating hormones. Collectively these data highlight the complexity of relationships between bariatric surgery and taste sensitivity and suggest that VSG and RYGB might impact the fatty taste perception differently.

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