Bitter taste of saccharin and acesulfame-K.
TLDR
Saccharin and acesulfame-K may share a common mechanism for bitter taste reception and transduction, one that varies across individuals and is different from mechanisms mediating bitter responses to PROP.Abstract:
The relationships among suprathreshold taste responses to acesulfame-K, Na-saccharin and 6-n-propylthiouracil (PROP) were examined in two studies. In the first study, the labeled magnitude scale was used with the high anchor labeled as 'strongest imaginable oral sensation' and in the second study, it was labeled as 'strongest imaginable sensation of any kind'. Results from the two procedures were similar. Individual differences among 65 subjects were seen in bitter responses to acesulfame-K and saccharin. Bitter responses to acesulfame-K ands accharin were positively correlated, but showed no significant relationship with responses to PROP bitterness or with PROP taster groups. Saccharin and acesulfame-K may share a common mechanism for bitter taste reception and transduction, one that varies across individuals and is different from mechanisms mediating bitter responses to PROP. Changing the instructions of the labeled magnitude scale induced a context effect. Ratings of sweetness referenced to the 'strongest imaginable sensationof any kind' were lower than ratings referenced to just oral sensations.read more
Citations
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Artificial sweeteners – a review
TL;DR: Now a days sugar free food are very much popular because of their less calorie content, so food industry uses various artificial sweeteners which are low in calorie content instead of high calorie sugar.
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Low-calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues
TL;DR: In the United States, only five low-calorie sweeteners (acesulfame K, aspartame, neotame, saccharin, and sucralose) are FDA-approved for use in foods in United States.
Journal ArticleDOI
Bitter Taste Receptors for Saccharin and Acesulfame K
Christian Kuhn,Bernd Bufe,Marcel Winnig,Thomas Hofmann,Oliver Frank,Maik Behrens,Tatjana Lewtschenko,Jay Patrick Slack,Cynthia D. Ward,Wolfgang Meyerhof +9 more
TL;DR: In this paper, functional expression experiments in human embryonic kidney cells were conducted to show that saccharin and acesulfame K activate two members of the human TAS2R family at concentrations known to stimulate bitter taste.
Journal ArticleDOI
Nutritional Implications of Genetic Taste Variation: The Role of PROP Sensitivity and Other Taste Phenotypes
TL;DR: The primary goal of this review is to assess the current understanding of the role of the PROP bitter taste phenotype in food selection and body weight in both children and adults.
Journal ArticleDOI
A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil.
TL;DR: The results demonstrate that the paper disk method is a reliable screening tool for assessing sensitivity to PROP that has numerous applications in basic and applied research.
References
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Journal ArticleDOI
T2Rs function as bitter taste receptors.
Jayaram Chandrashekar,Ken Mueller,Mark A. Hoon,Elliot Adler,Luxin Feng,Wei Guo,Charles S. Zuker,Nicholas J. P. Ryba +7 more
TL;DR: A heterologous expression system is used to show that specific T2Rs function as bitter taste receptors, and these findings provide a plausible explanation for the uniform bitter taste that is evoked by many structurally unrelated toxic compounds.
Journal ArticleDOI
A novel family of mammalian taste receptors.
Elliot Adler,Mark A. Hoon,Ken Mueller,Jayaram Chandrashekar,Nicholas J. P. Ryba,Charles S. Zuker +5 more
TL;DR: It is demonstrated that T2Rs couple to gustducin in vitro, and respond to bitter tastants in a functional expression assay, implying that they function as gust Ducin-linked receptors.
Journal ArticleDOI
PTC/PROP tasting: Anatomy, psychophysics, and sex effects
TL;DR: In the laboratory, scaling of PROP bitterness led to the identification of a subset of tasters (supertasters) who rate PROP as intensely bitter, and anatomical data support the sex difference; women have more fungiform papillae and more taste buds.
Journal ArticleDOI
Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell
Barry G. Green,Pamela Dalton,Beverly J. Cowart,Greg Shaffer,Krystyna M. Rankin,Jennifer Higgins +5 more
TL;DR: The Labeled Magnitude Scale can be used to scale sensations of taste and smell when they are broadly defined, but that it should be modified for use in scaling specific taste qualities.