Normal aging is a complex process that affects every organ system in the body, including the taste system. Thus, we investigated the effects of the normal aging process on taste bud morphology, function, and taste responsivity in male mice at 2, 10, and 18 months of age. The 18-month-old animals demonstrated a significant reduction in taste bud size and number of taste cells per bud compared with the 2- and 10-month-old animals. The 18-month-old animals exhibited a significant reduction of protein gene product 9.5 and sonic hedgehog immunoreactivity (taste cell markers). The number of taste cells expressing the sweet taste receptor subunit, T1R3, and the sweet taste modulating hormone, glucagon-like peptide-1, were reduced in the 18-month-old mice. Concordant with taste cell alterations, the 18-month-old animals demonstrated reduced sweet taste responsivity compared with the younger animals and the other major taste modalities (salty, sour, and bitter) remained intact.
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http://dx.doi.org/10.1093/gerona/glr192 | DOI Listing |
Nat Rev Nephrol
January 2025
Department of Physiology, Johns Hopkins School of Medicine, Baltimore, MD, USA.
Olfactory receptors (ORs), taste receptors and opsins are well-known for their pivotal roles in mediating the senses of smell, taste and sight, respectively. However, in the past two decades, research has shown that these sensory receptors also regulate physiological processes in a variety of non-sensory tissues. Although ORs, taste receptors and opsins have all been shown to have physiological roles beyond their traditional locations, most work in the kidney has focused on ORs.
View Article and Find Full Text PDFWater Res
December 2024
The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China.
Drinking water flavor, a critical water quality metric, exhibits substantial regional variations across China, influenced by local geology and chemistry. Despite growing consumer concerns about water flavor, a spatial assessment of the determinants of water flavor in China has been notably lacking. This study bridges this gap by conducting a spatially comprehensive analysis of 78 tap water samples throughout China.
View Article and Find Full Text PDFFood Chem
December 2024
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China. Electronic address:
Natural apple essence (AE) has been widely used as a flavor enhancer due to its distinct aroma and taste, but its high volatility restricts its broader applications in food products. This study addresses the need for an effective microencapsulation technique to overcome the volatility of AE. The objective was to optimize and characterize the AE microencapsulation using β-cyclodextrin (β-CD), gum arabic (GA), and montmorillonite (MMT) as wall materials.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi 214122, China.
d-Tagatose, a rare sugar endowed with a low-calorie property, superior taste quality, and probiotic functionality, has garnered significant research attention. However, the prevailing biological production methods relying on β-galactosidase and l-arabinose isomerase face challenges including high cost and suboptimal conversion efficiency. Consequently, it is of great research significance to find efficient alternative routes for d-tagatose synthesis.
View Article and Find Full Text PDFPLoS One
January 2025
Institute of Molecular Life Sciences, HUN-REN Research Centre for Natural Sciences, Budapest, Hungary.
In this study, we analyzed the potential associations of selected laboratory and anamnestic parameters, as well as 12 genetic polymorphisms (SNPs), with clinical COVID-19 occurrence and severity in 869 hospitalized patients. The SNPs analyzed by qPCR were selected based on population-wide genetic (GWAS) data previously indicating association with the severity of COVID-19, and additional SNPs that have been shown to be important in cellular processes were also examined. We confirmed the associations of COVID-19 with pre-existing diabetes and found an unexpected association between less severe disease and the loss of smell and taste.
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