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A flavor for fat? - The Scientist - Magazine of the Life Sciences

A flavor for fat? - The Scientist - Magazine of the Life Sciences Stimulation of the fatty acid transporter molecule CD36 with long-chain fatty acids in mouse taste buds induces changes in feeding behavior and gastric physiology, suggesting CD36 could serve as a taste receptor for fat in rodents. The finding, reported in the November 1 issue of the Journal of ClinicalInvestigation, may have implications for the development of obesity and its prevention in humans, experts suggest. The sense of taste is conventionally depicted as five canonical modalities – sweet, salt, sour, bitter, and "umami" (L-amino acid, described as meaty or savory). Researchers have also recognized receptors for other gustatory stimuli, such as menthol and capsaicin, or chilli. Still, animals clearly are also drawn to fat, and evidence suggests that this attraction may stem from fat's taste, not just its texture. Philippe Besnard, who led the study at the University of Bourgogne in Dijon, France, told The Scientist that rats and mice exhibit a spontaneous preference for fatty foods, which persists in olfactory-blocked animals, raising "the possibility of an additional taste modality directed to lipid." "Historically, it's always been thought that the most salient cue for fat is its texture," said taste researcher Tim Gilbertson of Utah State University in Logan, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png The Scientist The Scientist

A flavor for fat? - The Scientist - Magazine of the Life Sciences

The ScientistNov 2, 2005

A flavor for fat? - The Scientist - Magazine of the Life Sciences

The ScientistNov 2, 2005

Abstract

Stimulation of the fatty acid transporter molecule CD36 with long-chain fatty acids in mouse taste buds induces changes in feeding behavior and gastric physiology, suggesting CD36 could serve as a taste receptor for fat in rodents. The finding, reported in the November 1 issue of the Journal of ClinicalInvestigation, may have implications for the development of obesity and its prevention in humans, experts suggest. The sense of taste is conventionally depicted as five canonical modalities – sweet, salt, sour, bitter, and "umami" (L-amino acid, described as meaty or savory). Researchers have also recognized receptors for other gustatory stimuli, such as menthol and capsaicin, or chilli. Still, animals clearly are also drawn to fat, and evidence suggests that this attraction may stem from fat's taste, not just its texture. Philippe Besnard, who led the study at the University of Bourgogne in Dijon, France, told The Scientist that rats and mice exhibit a spontaneous preference for fatty foods, which persists in olfactory-blocked animals, raising "the possibility of an additional taste modality directed to lipid." "Historically, it's always been thought that the most salient cue for fat is its texture," said taste researcher Tim Gilbertson of Utah State University in Logan,

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Publisher
The Scientist
Copyright
© 1986-2010 The Scientist
ISSN
1759-796X
Publisher site
See Article on Publisher Site

Abstract

Stimulation of the fatty acid transporter molecule CD36 with long-chain fatty acids in mouse taste buds induces changes in feeding behavior and gastric physiology, suggesting CD36 could serve as a taste receptor for fat in rodents. The finding, reported in the November 1 issue of the Journal of ClinicalInvestigation, may have implications for the development of obesity and its prevention in humans, experts suggest. The sense of taste is conventionally depicted as five canonical modalities – sweet, salt, sour, bitter, and "umami" (L-amino acid, described as meaty or savory). Researchers have also recognized receptors for other gustatory stimuli, such as menthol and capsaicin, or chilli. Still, animals clearly are also drawn to fat, and evidence suggests that this attraction may stem from fat's taste, not just its texture. Philippe Besnard, who led the study at the University of Bourgogne in Dijon, France, told The Scientist that rats and mice exhibit a spontaneous preference for fatty foods, which persists in olfactory-blocked animals, raising "the possibility of an additional taste modality directed to lipid." "Historically, it's always been thought that the most salient cue for fat is its texture," said taste researcher Tim Gilbertson of Utah State University in Logan,

Journal

The ScientistThe Scientist

Published: Nov 2, 2005

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