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Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.

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We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time-intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. PRACTICAL APPLICATION: This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.

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Pigs show an innate preference for umami (monosodium glutamate, MSG) taste. Nevertheless, the influence of a pre and postnatal umami exposure remains unclear. An experiment was conducted to test the hypothesis that MSG inclusion into maternal diets would modify the feeding behavior of post-weaning pigs. A total of 22 sows were selected on day 85 of gestation and randomly assigned to one of two gestating and lactating programs (standard commercial diets without or with 50 g/kg of MSG). Later, 208 pigs born from these sows were selected to evaluate their preference thresholds, sensory-motivated intake, total consumption, and consumption patterns for MSG and sucrose solutions. Pigs born from MSG-fed sows showed lower (p < 0.045) preference thresholds for MSG and sucrose than did animals born from control sows, and displayed an increased (p < 0.050) sensory-motivated intake for sucrose and decreased for MSG. Conversely, no differences (p > 0.05) were observed in the total consumption or consumption patterns of MSG or sucrose solutions among pigs born from control and MSG-fed sows. It is concluded that the feeding behavior of nursery pigs can be influenced by pre and postnatal inclusion of a taste active compound into maternal diets. It would appear that a compensatory mechanism to balance dietary nutrients might be in place.

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Inspired by the simple and attractive structure of zanthoxylamide protoalkaloids: armatamide, rubecenamide, lemairamin, rubemamine and zanthosine; isolated from plants of the genus Zanthoxylum. We report the synthesis of a series of 29 substituted N-phenylethyl cinnamamides through the direct amidation of a variety of cinnamic acids with a broad range of phenylethylamines promoted by tris-(2,2,2-trifluoroethyl) borate (B(OCH2CF3)3) in excellent yields and under mild reaction conditions. Then, the toxicological profile of the prepared compounds was studied through in silico computational methods, analyzing eight toxicity risks (hepatotoxicity, mutagenic, carcinogenicity, tumorigenic, immunotoxicity, cytotoxicity, irritant and reproductive effects) and two toxicity targets (AOFA and PGH1), while the acute toxicity toward zebrafish embryos (96 hpf-LC50, 50% lethal concentration) was also determined in the present study. From the results of the toxicity tests, we concluded that zanthoxylamide protoalkaloids can be classified as slightly toxic compounds, with a LC50 values around 217 µM that gave an understanding of their toxicity on living organisms and their possible environmental impact.

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Most sweeteners are plagued with unwanted unpleasant aftertastes. Here we examined the possibility that one of the main reasons for this is the similarity of sweet and umami receptors. We performed docking calculations on models of sweet and umami receptors using as template the recently determined solid state structure of the first taste receptor, the medaka fish T1R2-T1R3 receptor. Our results show convincingly that sweeteners can be recognized also by the T1R1-T1R3 umami receptor, owing to the similarity of its architecture to that of the sweet receptor. We hypothesize that the T1R1-T1R3 receptor plays a key role in modulating the quality of sweet tastants, hinting at a simple explanation of their aftertaste. The prevailing ideas on taste coding favor strict labeling of taste cells, which would exclude that umami receptors can recognize other taste sensations. If some cross-talk based on the combinatorial model of taste is accepted, some sweet ligands can exert a bitter sensation. However, even if cross-talk is not admitted, direct stimulation of the umami receptor is bound to cause an aftertaste incompatible with good sweet quality.

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In taste buds, glutamate plays a double role as a gustatory stimulus and neuromodulator. The detection of glutamate as a tastant involves several G protein-coupled receptors, including the heterodimer taste receptor type 1, member 1 and 3 as well as metabotropic glutamate receptors (mGluR1 and mGluR4). Both receptor types participate in the detection of glutamate as shown with knockout animals and selective antagonists. At the basal part of taste buds, ionotropic glutamate receptors [N-methyl-d-aspartate (NMDA) and non-NMDA] are expressed and participate in the modulation of the taste signal before its transmission to the brain. Evidence suggests that glutamate has an efferent function on taste cells and modulates the release of other neurotransmitters such as serotonin and ATP. This short article reviews the recent developments in the field with regard to glutamate receptors involved in both functions as well as the influence of glutamate on the taste signal.

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El ácido glutámico como tal o en su forma ionizada L-glutamato (GLU) es uno de los aminoácidos más abundantes en la naturaleza debido a que cumple funciones importantes a nivel celular y sistémico. En el intestino y el hígado, por ejemplo, el GLU constituye fuente de energía y es precursor de moléculas de relevancia biológica. Mientras que en el sistema nervioso central de los mamíferos actúa como neurotransmisor excitatorio, debido a la interacción con receptores específicos distribuidos en el cerebro. Además al GLU se le ha relacionado con la potenciación a corto y largo plazo de la memoria y el aprendizaje. Por otro lado, el consumo de GLU o de su sal monosódica (GMS) como aditivo alimentario genera el gusto umami, palabra japonesa que significa sabroso. El consumo de GMS ha sido considerado seguro por diferentes organizaciones que evalúan la inocuidad de uso de los aditivos alimentarios, razón por la cual han establecido una ingesta diaria admisible (IDA) "no especificada" y lo clasifican como un ingrediente reconocido como seguro o sustancia GRAS (por sus siglas en inglés, Generally Recognized Safe Substance). En esta revisión se presentan los aspectos del metabolismo del GLU, su papel en la degustación de los alimentos y la inocuidad del uso del GMS(AU)

Glutamic acid or its ionic form L-glutamate (GLU) is one of the most abundant amino acids in nature and it plays important functions at the cellular and systemic levels. For instance, in the intestine and liver, GLU is a source of energy and is the precursor of key biological molecules. At the central nervous system of mammals, GLU acts as an excitatory neurotransmitter due to the interaction with specific receptors. In addition, GLU has been related with short- and long-term potentiation, memory and the learning. Furthermore, consumption of GLU or its monosodium salt (monosodium glutamate, MSG) as a food additive is responsible for the umami taste. The consumption of MSG has been considered safe for different agencies responsible for the evaluation of the safe use of food additives, which have establish an Acceptable Daily Intake (ADI) “not specified”, or classified as Generally Recognized Safe Substance (GRAS). This review focuses on important metabolic aspects of GLU and its role in food tasting and MSG safety(AU)

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RESUMEN Antecedentes existe interés en conocer la posible influencia de la percepción del gusto, y su efecto sobre la elección de la dieta y la conducta alimentaria. Objetivo conocer los factores que modulan la percepción de los gustos básicos y su relación con el consumo de alimentos Materiales y métodos se hizo una búsqueda bibliográfica en bases de datos: Science Direct, Medline y Pubmed, sobre la sensación del gusto, sin considerar lo que se denomina el flavor. Resultados se ha avanzado en las bases fisiológicas de los gustos básicos: dulce, salado, ácido, amargo y umami, recientemente se ha propuesto el gusto graso, pero aún no hay consenso al respecto. El gusto y la selección de alimentos dependen de factores genéticos, las primeras experiencias con estímulos sápidos, incluso antes de nacer, factores culturales, sociales, individuales y otros relacionados con el alimento. No se ha podido demostrar asociación entre consumo excesivo de alimentos hipercalóricos con la sensibilidad gustativa, ni sobre esta última con la obesidad. Conclusión el efecto de la percepción del gusto sobre el consumo de alimentos y su relación con la obesidad, aun es motivo de controversia. Se recomienda educar en la infancia sobre las percepciones gustativas, con el fin de adquirir buenos hábitos alimentarios.

ABSTRACT Background There is interest in discovering more about the possible influence in taste perception and its effect in dietary selection and food behaviors. Objective Explore the factors that alter perceptions of taste and their relationship with food consumption. Materials and methods A literature review was performed using scientific databases: Science Direct, Medline y Pubmed on the subject of taste, regardless of dominant flavors. Results Progress has been made on the physiological basis of the basic tastes: sweet, salty, sour, bitter and umami. It has recently been proposed to add a ''fatty'' taste but as of now no consensus exists. Taste and food selection depend on genetic factors, first experiences with sapid stimuli, even before birth, as well as cultural, social, individual and other factors related to food. An association between consumption of high-calorie foods and taste sensitivity has not been demonstrated, nor taste sensitivity with obesity. Conclusion The effect of taste perception on food consumption and any relation with obesity continues to be controversial. It is recommended to educate from a young age on taste perception, with the goal of acquiring healthy food habits.

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Gastrointestinal helminths challenge ruminants in ways that reduce their fitness. In turn, ruminants have evolved physiological and behavioral adaptations that counteract this challenge. For instance, emerging behavioral evidence suggests that ruminants self-select medicinal compounds and foods that reduce parasitic burdens. However, the mechanism/s leading to self-medicative behaviors in sick animals is still unknown. We hypothesized that when homeostasis is disturbed by a parasitic infection, consumers should respond by increasing the acceptability of novel foods relative to healthy individuals. Three groups of lambs (N=10) were dosed with 0 (Control-C), 5000 (Medium-M) and 15000 (High-H) L3 stage larvae of Haemonchus contortus. When parasites had reached the adult stage, all animals were offered novel foods and flavors in pens and then novel forages at pasture. Ingestive responses by parasitized lambs were different from non-parasitized Control animals and they varied with the type of food and flavor on offer. Parasitized lambs consumed initially more novel beet pulp and less novel beet pulp mixed with tannins than Control lambs, but the pattern reversed after 9d of exposure to these foods. Parasitized lambs ingested more novel umami-flavored food and less novel bitter-flavored food than Control lambs. When offered choices of novel unflavored and bitter-flavored foods or different forage species to graze, parasitized lambs selected a more diverse array of foods than Control lambs. Reductions in food neophobia or selection of a more diverse diet may enhance the likelihood of sick herbivores encountering novel medicinal plants and nutritious forages that contribute to restore health.

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