Fat taste signal transduction and its possible negative modulator components

Shanmugamprema, Deepankumar; Muthuswamy, Karthi; Subramanian, Gowtham; Ponnusamy, Vinithra; Vasanth, Krishnan; Selvakumar, S.

doi:10.1016/j.plipres.2020.101035

Cited by 14 publications

(12 citation statements)

References 126 publications

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“…However, research on the detection of nutrients has mainly been conducted on rodent models as well as on human taste bud cells [23] but remains poorly studied in fishes [24]. Specifically, as for other senses of taste, the initial stage of FA sensing in the taste bud cells arises by the effective expression and distribution of fat taste receptors allowing the binding and detection of fatty acids [46].…”

Section: Discussionmentioning

confidence: 99%

Involvement of Taste Receptors in the Oro-Sensory Perception of Nutrients in Rainbow Trout (Oncorhynchus mykiss) Fed Diets with Different Fatty Acid Profiles

Roy

Baranek

Mercier

et al. 2022

Aquaculture Nutrition

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Taste perception plays an important role in an animal’s detection of nutrients, conveying key dietary information, fundamental for its growth and survival. Because alternative terrestrial ingredients are known to affect the feeding of rainbow trout (RT, Oncorhynchus mikyss), we aimed to assess the importance of taste receptors in detection. Using self-feeders, we examined the feeding behavior (30 days of a feeding trial followed by 10 days of a preference trial) of RT fed with a commercial diet (C), vegetable diets supplemented with linseed oil (V1) or algal oil (V2). During the feeding trial those fed V2 decreased their food intake. The preference trial revealed that fish preferred V2 v. C and V1 v. V2 for fish which had consumed V1 and C during their feeding trial. Mechanistically, taste receptors were mainly expressed in taste organs and regulated by diet, which indicated the function of the taste receptors. Some taste receptors for fatty acids (such as the ffar receptor) and amino acids (such as the tasr receptor) were highly expressed in the RT tongue. While ffar2a transcripts were upregulated by vegetal diets in the tongue, ffar1 and ffar4, known for important roles in mammals, were very low expressed and not found in the RT genome, respectively. Overall findings show that RT displayed the fundamental mechanisms for oro-gustatory perception of nutrients related to different diet composition.

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Section: Discussionmentioning

confidence: 99%

Involvement of Taste Receptors in the Oro-Sensory Perception of Nutrients in Rainbow Trout (Oncorhynchus mykiss) Fed Diets with Different Fatty Acid Profiles

Roy

Baranek

Mercier

et al. 2022

Aquaculture Nutrition

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“…Concerning the discriminative components, the mechanisms at both oral and intestinal levels (receptors, pathways and nerve centres) have been the subject of numerous publications [12,[25][26][27][28]. However, there is still one question that remains unanswered: whether "fat taste" is a "primary taste" or a "mouthfeel" of fat (alimentary taste) [25,[29][30][31]?…”

Section: Teleonomy Of the Taste For Fatmentioning

confidence: 99%

“…Other mechanisms could explain the decrease in fat taste perception. Several mechanisms of sensitisation, dishabituation and adaptation involving changes in transduction, neurotransmission and central information processing, have been described [26,66,67,[70][71][72][73]. This negative feedback has been linked to salivary lipase [74], salivary composition [75,76], obesity-related inflammation [77], hormonal impregnation [78], lingual or intestinal microbiota [79][80][81] and intestinal lipid metabolites [82].…”

Section: High-fat Diet and Fat Tastementioning

confidence: 99%

Taste of Fat and Obesity: Different Hypotheses and Our Point of View

et al. 2022

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Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of this disease.

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“…It is a salient feature to consider in the context of obesity. Taste detection occurs via taste receptor cells, specialized epithelial cells on the taste buds 3,4 . Activation of these receptor cells in the oral cavity initiates a cascade of neural and physiological events, which helps in identifying the characteristic of tastants and their hedonic value 5–7 …”

Section: Introductionmentioning

confidence: 99%

“…Taste detection occurs via taste receptor cells, specialized epithelial cells on the taste buds. 3,4 Activation of these receptor cells in the oral cavity initiates a cascade of neural and physiological events, which helps in identifying the characteristic of tastants and their hedonic value. [5][6][7] Obesity is generally referred to as an elevated positive energy balance that is caused due to an alteration in its homeostatic mechanism.…”

mentioning

confidence: 99%

Genetic variation in sweet taste receptors and a mechanistic perspective on sweet and fat taste sensation in the context of obesity

et al. 2022

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Taste sensation enables humans to make nutritionally important decisions such as food preference and consumption. It functions as deterministic factors for unpropitious eating behavior, leading to overweight and obesity. The hedonistic feeling on consumption of fat and sugar-rich meals, in particular, has a negative influence on health. In addition, impairment in the taste receptors alters the downstream signaling of taste transduction pathway. Hence, genetic polymorphism in typical taste receptors is a predictor of taste sensitivity variance across individuals. The present review summarizes the effect of a single nucleotide polymorphism (SNP) in sweet taste receptors (T1R2/T1R3) on taste perception among individuals of various body mass index (BMI). Furthermore, in the context of obesity, we discussed the possibility of crosstalk between fat and sweet receptors as well as taste dysfunction in diseased individuals. In overall, a greater understanding of the physiological relationship between taste receptors, altered taste sensitivity, and genetic polymorphisms should lead to more effective obesity prevention approaches.

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Fat taste signal transduction and its possible negative modulator components

Cited by 14 publications

References 126 publications

Involvement of Taste Receptors in the Oro-Sensory Perception of Nutrients in Rainbow Trout (Oncorhynchus mykiss) Fed Diets with Different Fatty Acid Profiles

Involvement of Taste Receptors in the Oro-Sensory Perception of Nutrients in Rainbow Trout (Oncorhynchus mykiss) Fed Diets with Different Fatty Acid Profiles

Taste of Fat and Obesity: Different Hypotheses and Our Point of View

Genetic variation in sweet taste receptors and a mechanistic perspective on sweet and fat taste sensation in the context of obesity

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