自然食欲控制:消费者对基于食物的食欲感知 调节香味
Jacek Łyczko1, Michaela Godyla-Jabłoński2, Natalia Pachura1
1Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Nutrients
|July 14, 2023
概括
这项研究探讨了天然食物香味对超重和老年人的食欲调节. 研究结果表明,香味成分,而不仅仅是性质,显著影响食欲控制,为新的基于嗅觉的食欲剂铺平了道路.
科学领域:
- 食品科学 食品科学 食品科学
- 嗅觉研究 嗅觉研究
- 老年学是一门学科.
背景情况:
- 全球超重 (BMI ≥25) 和肥胖 (BMI ≥30) 率的上升带来了重大的公共卫生挑战.
- 老年人口 (≥60岁) 正在迅速扩大,到2020年达到14亿,有明显的食欲调节需求.
- 现有的食欲调节药物和补充剂具有潜在的副作用和可疑的疗效,需要自然替代品.
研究的目的:
- 为了识别有潜力调节食欲的天然食品香味.
- 研究香味成分与香味特征在食欲调节中的作用.
- 在超重和老年人群中探索以嗅觉为基础的食欲控制机制.
主要方法:
- 消费者调查是对体重过重 (BMI ≥25) 和年龄≥60岁的人进行的.
- 对已识别的食品和餐点进行了挥发性分析,使用Headspace固相微提取箭头 (HS-SPME箭头).
- 气色谱-质谱法 (GC-MS) 用于分析挥发性化合物及其气味特征.
主要成果:
- 一组不同的挥发性化合物及其相关的气味特征被确定用于食欲刺激和减少.
- 有证据表明,食品香味的特定成分对食欲调节的作用比香味的一般性质更为关键.
- 该研究确定了关键的嗅觉线索,与目标人群的食欲调节有关.
结论:
- 自然食品的香味为开发新的食欲调节剂提供了一个有希望的途径.
- 这些发现支持开发利用嗅觉控制食欲的药物,绕过全身药物相互作用.
- 未来的研究可以专注于设计针对体重管理和老年人营养的基于香味的针对性干预措施.
相关概念视频
01:30Regulation of Food Intake
288
Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
288
01:43Gustation
48.2K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
48.2K
01:20Taste Buds and Receptors
2.3K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.3K
01:24The Physiology of Taste
4.0K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.0K
01:37Neural Regulation
39.6K
Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.
39.6K
01:27Tactile and Chemical Senses
326
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
326