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Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice

Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it is somewhat sour, causing some to dislike it, few studies have examined taste aspects of its ingredients. Wild-type mice and T1R3-GFP-KO mice lacking sweet/umami receptors were tested with various tas...

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Autores principales: Yamase, Yuko, Huang, Hai, Mitoh, Yoshihiro, Egusa, Masahiko, Miyawaki, Takuya, Yoshida, Ryusuke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048529/
https://www.ncbi.nlm.nih.gov/pubmed/36981077
http://dx.doi.org/10.3390/foods12061150
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author Yamase, Yuko
Huang, Hai
Mitoh, Yoshihiro
Egusa, Masahiko
Miyawaki, Takuya
Yoshida, Ryusuke
author_facet Yamase, Yuko
Huang, Hai
Mitoh, Yoshihiro
Egusa, Masahiko
Miyawaki, Takuya
Yoshida, Ryusuke
author_sort Yamase, Yuko
collection PubMed
description Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it is somewhat sour, causing some to dislike it, few studies have examined taste aspects of its ingredients. Wild-type mice and T1R3-GFP-KO mice lacking sweet/umami receptors were tested with various taste components (sucrose, galactose, lactose, galacto-oligosaccharides, fructo-oligosaccharides, l- and d-lactic acid) using 48 h two-bottle tests and short-term lick tests. d-lactic acid levels were measured after the ingestion of d- or; l-lactic acid or water to evaluate d-lactic acidosis. In wild-type mice, for the sweet ingredients the number of licks increased in a concentration-dependent manner, but avoidance was observed at higher concentrations in 48 h two-bottle tests; the sour ingredients d- and l-lactic acid showed concentration-dependent decreases in preference in both short- and long-term tests. In 48 h two-bottle tests comparing d- and l-lactic acid, wild-type but not T1R3-GFP-KO mice showed higher drinking rates for l-lactic acid. d-lactic acidosis did not occur and thus did not contribute to this preference. These results suggest that intake in short-term lick tests varied by preference for each ingredient, whereas intake variation in long-term lick tests reflects postingestive effects. l-lactic acid may have some palatable taste in addition to sour taste.
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spelling pubmed-100485292023-03-29 Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice Yamase, Yuko Huang, Hai Mitoh, Yoshihiro Egusa, Masahiko Miyawaki, Takuya Yoshida, Ryusuke Foods Article Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it is somewhat sour, causing some to dislike it, few studies have examined taste aspects of its ingredients. Wild-type mice and T1R3-GFP-KO mice lacking sweet/umami receptors were tested with various taste components (sucrose, galactose, lactose, galacto-oligosaccharides, fructo-oligosaccharides, l- and d-lactic acid) using 48 h two-bottle tests and short-term lick tests. d-lactic acid levels were measured after the ingestion of d- or; l-lactic acid or water to evaluate d-lactic acidosis. In wild-type mice, for the sweet ingredients the number of licks increased in a concentration-dependent manner, but avoidance was observed at higher concentrations in 48 h two-bottle tests; the sour ingredients d- and l-lactic acid showed concentration-dependent decreases in preference in both short- and long-term tests. In 48 h two-bottle tests comparing d- and l-lactic acid, wild-type but not T1R3-GFP-KO mice showed higher drinking rates for l-lactic acid. d-lactic acidosis did not occur and thus did not contribute to this preference. These results suggest that intake in short-term lick tests varied by preference for each ingredient, whereas intake variation in long-term lick tests reflects postingestive effects. l-lactic acid may have some palatable taste in addition to sour taste. MDPI 2023-03-08 /pmc/articles/PMC10048529/ /pubmed/36981077 http://dx.doi.org/10.3390/foods12061150 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yamase, Yuko
Huang, Hai
Mitoh, Yoshihiro
Egusa, Masahiko
Miyawaki, Takuya
Yoshida, Ryusuke
Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice
title Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice
title_full Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice
title_fullStr Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice
title_full_unstemmed Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice
title_short Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice
title_sort taste responses and ingestive behaviors to ingredients of fermented milk in mice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048529/
https://www.ncbi.nlm.nih.gov/pubmed/36981077
http://dx.doi.org/10.3390/foods12061150
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