The rewarding taste of food is critical for motivating animals to eat, but whether taste has a parallel function in promoting meal termination is not well understood. Here, we show that hunger-promoting agouti-related peptide (AgRP) neurons are rapidly inhibited during each bout of ingestion by a signal linked to the taste of food. Blocking these transient dips in activity via closed-loop optogenetic stimulation increases food intake by selectively delaying the onset of satiety. We show that upstream leptin-receptor-expressing neurons in the dorsomedial hypothalamus (DMH) are tuned to respond to sweet or fatty tastes and exhibit time-locked activation during feeding that is the mirror image of downstream AgRP cells. These findings reveal an unexpected role for taste in the negative feedback control of ingestion. They also reveal a mechanism by which AgRP neurons, which are the primary cells that drive hunger, are able to influence the moment-by-moment dynamics of food consumption.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11591316 | PMC |
http://dx.doi.org/10.1016/j.neuron.2024.07.017 | DOI Listing |
Food Sci Nutr
January 2025
Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology Bahir Dar University Bahir Dar Ethiopia.
This study investigates the optimization of four gluten free flours namely sorghum, rice, teff flours, and 3% flaxseed flour blends to enhance the quality , which was traditionally baked with only pure teff. Utilizing a D-optimal mixture design, ratios were varied (sorghum 43%-50%, rice 20%-27%, teff 23%-30%). Methods followed AOAC and AACC standards, analyzed using Minitab 19.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Consumers are increasingly aware of the environmental and health impacts of their food choices, leading to changes in consumption behavior. This study examines the consumption patterns and behaviors of European consumers regarding meat substitutes and identifies factors influencing their acceptance as alternative protein sources. The study involved 5000 participants from four European countries-France, Germany, Italy, and Spain with data extracted from the Mintel consumer database in 2024.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center AREEO Mashhad Islamic Republic of Iran.
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat, , and at 64.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Caspian Sea Ecology Research Center Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization Mazandaran Iran.
Rainbow trout () is a freshwater fish susceptible to chemical and microbial spoilage, limiting its shelf life. This study aimed to enhance and extend the rainbow trout fillets' shelf life stored at 4°C ± 1°C through an immersion treatment using ultrasound-assisted, defatted pine nut ( Wallich) extracts at concentrations of 1% and 2% (w/v), compared to the control group (0% pine nut). Evaluations were conducted at storage intervals of 0, 4, 8, 12, 16, and 20 days.
View Article and Find Full Text PDFFood Chem X
January 2025
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Unlabelled: This study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of black carrot juice, which is rich in anthocyanins, phenolic compounds, and antioxidants. The study examined the effects of temperature, processing time, and ultrasonic amplitude on total carotenoid content (TCC), total anthocyanin content (TAC), ferric reducing antioxidant power (FRAP), and total phenolic content.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!