机器学习揭示了口腔微生物群与在老化过程中甜味感知下降之间的关联
Haojie Ni1,2, Sizhe Qiu3, Lingxiang Wen1
1School of Food and Health, Beijing Technology and Business University, Beijing, PR China.
NPJ science of food
|January 7, 2026
概括
老龄化会影响甜味的味道感知,老年人表现出更高的味道值. 特定的口腔细菌和像异烯这样的呼吸化合物与这些变化相关,提供潜在的早期衰老生物标志物.
科学领域:
- 老年学是一门学科.
- 微生物学 微生物学
- 感官科学 感官科学
背景情况:
- 老龄化会损害味觉,导致老年人食欲下降和营养不良.
- 口腔微生物组在味觉感知中的作用尚未得到充分研究.
- 唾液促进了口腔微生物群,食物和味觉受体之间的相互作用.
研究的目的:
- 调查口腔微生物群与与年龄相关的甜味感知变化之间的关联.
- 确定与老年人甜味敏度改变相关的特定细菌属.
- 探索口腔细菌,呼吸挥发性化合物和味道敏感性之间的相关性.
主要方法:
- 年轻人和老年人之间的甜味检测和识别值的比较分析.
- 机器学习识别与甜味感知相关的细菌属.
- 对口腔细菌,呼出气中的挥发性化合物 (例如,异烯) 和味道敏感性的相关性分析.
主要成果:
- 与年轻人相比,老年人表现出明显更高的甜味检测和识别值.
- 关键的口腔细菌系 (Haemophilus,Lachnoanaerobaculum,Fusobacterium,Aggregatibacter,Oribacterium) 被确定与甜味感知有显著的关联.
- 呼出气中的异烯和其他挥发性化合物与特定的口腔细菌和甜味敏感性有显著的相关性.
结论:
- 口腔微生物组合与与年龄相关的甜味感知下降有显著的关联.
- 特定的口腔细菌和呼吸代谢物可以作为潜在的生物标志物,用于早期检测与衰老相关的味道变化.
- 研究结果提供了通过了解味道变化来保持老龄化人口的营养福祉的见解.
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