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对糖,糖及其混合物的甜味适应:人类和动物的视角

Stephanie I Okoye¹, Minjae Kim^2,3, Sara Petty⁴

¹Division of Nutritional Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA.

|October 16, 2025

概括

甜味适应,即经过多次暴露后感知甜味的下降,是由甜味剂成分驱动的,而不是通常使用低热量甜味剂 (LCS). 将糖与糖混合会减少这种适应.

科学领域:

感官科学感官科学
神经科学是一个神经科学.
食品科学食品科学食品科学

背景情况:

甜味适应,重复暴露后感知甜味的减少,影响饮食选择.
像糖这样的低热量甜味剂 (LCS) 可以比糖类引起更大的适应,但混合物可能会减轻这一点.
个人在LCS消费习惯中的差异可能会影响味觉.

研究的目的:

为了确定习惯性LCS消费是否会改变甜味感知和适应.
调查是否与糖混合苏克拉洛斯减少了甜味适应.
为了比较人类和动物模型对糖,糖和它们的混合物的适应反应.

主要方法:

人体感官测试涉及习惯性 (HC) 和非习惯性 (NHC) LCS消费者在重复试验中评价甜味.
在小鼠体内成像,使用微流体舌头系统来评估神经对甜味剂的反应.
对糖,葡萄糖,果糖及其混合物的甜度评级和细胞反应进行定量分析.

主要成果:

习惯性LCS消费没有显著影响甜味感知或适应.
单独的糖在人类和小鼠中都比糖混合物诱导了明显更强的甜味适应.
虽然葡萄糖和果糖表现出适应性,但其表现不如苏克拉那么明显.

结论:

甜味剂成分,特别是糖类与糖一起存在,是甜味适应的主要驱动因素.
将糖与少量糖混合有效地减少了在感知和细胞层面上的适应.
结果为制定具有减少适应效应的LCS产品提供了机械洞察力.

关键词:

在LCS中,消费者是LCS消费者.的成像成像技术可以帮助我们.交叉适应交叉适应心理物理学的心理学.味蕾味蕾味蕾味蕾

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