• International Journal of Oral Biology
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• 제34권2호
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• pp.49-52
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• 2009

Perception of sweet compounds is important for animals to detect external carbohydrate source of calories and plays a crucial role in feeding behavior of animals. Recent progress in molecular genetic studies provides evidence for a candidate receptor (heterodimers with taste receptor type 1 member 2 and 3: T1R2/T1R3), and major downstream transduction molecules required for sweet taste signaling. Several studies demonstrated that the sweet taste signal can be modulated by a satiety hormone, leptin, through its receptors expressed in a subset of sweet-sensitive taste cells. Increase of internal energy storage in the adipose tissue leads to increase in the plasma leptin level which can reduce activities of sweet-sensitive cells. In human, thus, diurnal variation of plasma leptin level parallels variation of taste recognition thresholds for sweet compounds. This leptin modulation of sweet taste sensitivity may influence individuals' preference, ingestive behavior, and absorption of nutrients, thereby plays important roles in regulation of energy homeostasis.

• 한국식품영양학회지
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• 제29권2호
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• pp.267-274
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• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

• Journal of Community Nutrition
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• 제8권2호
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• pp.107-113
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• 2006

Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)

• 사상체질의학회지
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• 제27권2호
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• pp.288-296
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• 2015

Objectives Purpose of this study was to examine difference of taste score in herbal medicine among Sasang Constitution groups. Methods Seventy-three healthy students tasted salt solution, sucrose solution, four herbal medications (Hyangsayangwi-tang, Yanggyeoksanhwa-tang, Yeoldahanso-tang, and Mihudeungsikjang-tang), and then immediately scored intension of stimuli for each taste which they felt. Data of sixty-four final participant were analyzed by SPSS version 18, as follows: frequency analysis for characteristic data of participants, Kruskal-wallis test for difference in taste score among Sasang Constitution groups, and Pearson correlation analysis for the correlation between taste score of single taste stimuli and taste scores of herbal medications. Results Significant difference was shown in sweet taste score of Hyangsayangwi-tang among Sasang Constitution groups, that Soyangin showed higher sweet taste score of Hyangsayangwi-tang than Soeumin's. No significant difference was shown in other tastes or other herbal medications. Positive correlation between taste score of sucrose solution and sweet taste score of herbal medication was shown in Soemin. Conclusions There is difference in sweet taste score of Hyangsayangwi-tang among Sasang Constitution groups. There is positive correlation between sweet taste score of sucrose solution and herbal medication. This research has limitation, so well-designed research is needed.

• 대한가정학회지
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• 제32권1호
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

• 대한지역사회영양학회지
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• 제28권2호
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• pp.104-113
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• 2023

Objectives: The purpose of this study was to analyze high-sugar food consumption habits frequency among elementary school students, and their correlations with eating habits and sweet taste assessment. Methods: The participants of the study were 164 elementary school students in Daegu, in the fifth or sixth grade, along with their parents. A questionnaire investigated eating habits, high-sugar food consumption habits and frequency, and sweet taste assessment. Results: The average eating habits score for elementary school students was determined to be 71.7 out of 100. Students with higher eating habits scores had lower high-sugar food consumption habits and frequency compared to those with lower eating habits scores. Sweet taste assessment revealed that students who preferred less sweetness chose a 5% sugar concentration, those with a preference for normal sweetness chose a 10% sugar concentration, and those who preferred sweeter tastes chose a 20% sugar concentration. Sweet taste assessment showed that students who tended to prefer less sweetness had the highest eating habits scores and the lowest scores for high-sugar food consumption habits and frequency. In addition, eating habits scores were found to be negatively correlated with high-sugar food consumption habits, high-sugar food consumption frequency, and sweet taste assessment. The sweet taste assessment was positively correlated with high-sugar food consumption habits and frequency. Conclusions: Our results indicate that students with good eating habits had more desirable overall sugar intake habits, and when the preference for sweetness was high, the frequency of high-sugar food consumption was also high. Our study highlights the importance of educating elementary school students and their parents about the harmful effects of excessive sugar consumption, as well as the benefits of adopting healthy eating habits and creating supportive environments.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.130-138
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• 2001

This study investigated the effect of taste preference(sweet, sour, salty, hot) on anthropometric measurements and nutrient intakes of 256 primary school children in Kwangju. There was no significant difference in the anthropometric measurements according to the sweet taste preference. Height, weight, triceps, abdomen, and chest circumferences of the group preferring a sour taste, however, were significantly lower than those of the other groups. The height of the group preferring a salty taste was significantly shorter than that of the other groups and there was a tendency toward high systolic blood pressure and diastolic blood pressure. The waist circumference of the group not preferring the hot taste was larger than those of the other groups. There was no significant difference in the energy intake according to the sweet taste preference. The protein intake of the group preferring a sweet taste as significantly lower than that of the other groups. The fiber intake of the group preferring a sour taste was significantly higher than that of the other groups. There were no significant differences in the nutrient intakes according to the salty taste preference. The energy intake of the group preferring a hot taste was lower than that of the other groups. The results show that children's taste preferences influence anthropometric measurements and nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

• 대한가정학회지
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• 제32권5호
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• pp.143-152
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• 1994

To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

• Journal of Plant Biotechnology
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• 제43권4호
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• pp.397-404
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• 2016

Sweet and taste modifying proteins are natural alternatives to synthetic sweeteners and flavor enhancers, and have been used for centuries in different countries. Use of these proteins is limited due to less stability and availability. However, recent advances in biotechnology have enhanced their availability. These include production of sweet and taste modifying proteins in transgenic organisms, and protein engineering to improve their stability. Their increased availability in the food, beverage or medicinal industries as sweeteners and flavor enhancers will reduce the dependence on artificial alternatives. Production of transgenic plants using sweet and taste modifying genes, is an interesting alternative to the extraction of these products from natural source. In this review paper, we briefly describe various sweet and taste modifying proteins (such as thaumatin, monellin, brazzein, curculin and miraculin), their properties, and their application for plant development using biotechnological approaches.

• 식품과학과 산업
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• 제50권4호
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.