唾液微生物概况与响应警告口腔感觉和饮食摄入的反应有关
Leonardo Menghi1, Danny Cliceri2, Francesca Fava3
1Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy.
Food research international (Ottawa, Ont.)
|June 18, 2023
概括
唾液微生物概况影响味觉和食物偏好. 确定了两个不同的群体,一个与对苦味和对甜食的渴望的反应加剧有关.
科学领域:
- 微生物学 微生物学
- 人类感官科学 人类感官科学
- 营养科学 营养科学
背景情况:
- 口腔微生物群与宿主相互作用越来越多地被认为是它们在味觉感知中的个体差异中的作用.
- 这些相互作用背后的细菌共同发生的特定网络在很大程度上仍未被探索.
研究的目的:
- 为了研究唾液微生物组成和健康成年人的味觉感知之间的关系.
- 识别与特定的味道反应和饮食习惯相关的潜在的唾液微生物特征.
主要方法:
- 使用16S rRNA基因测序,分析了100名健康个体的唾液微生物群.
- 参与者对各种食物提供了快乐和心理物理反应,这些食物引起了目标感觉 (甜,酸,苦,,).
- 无监督的基因层Aitchison距离的聚类确定了不同的唾液微生物概况.
主要成果:
- 确定了两个唾液微生物概况 (CL-1和CL-2).
- 具有潜在的菌菌体和较低的酸盐代谢途径的CL-2,对警告口腔感觉 (苦,酸,) 的反应性增强,对甜食渴望的倾向性更高.
- 在CL-2中,个体报告了较高的简单碳水化合物摄入量和较低的植物蛋白和单不和脂肪酸摄入量.
结论:
- 这项研究提供了微生物-微生物和微生物-味道相互作用影响饮食习惯的证据.
- 不同的唾液微生物特征可能导致个人间的味觉和食物偏好差异.
- 需要进一步的研究来发现潜在的"核心"与味道相关的唾液微生物群.
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