The Importance of Food Perception in Food Choices and Nutrition

Nowadays, there is a growing interest in understanding and modulating consumer choices, both for healthy and economic reasons. However, food preferences are influenced by a diversity of factors, which interact among them to a final behaviour. The understanding of food choices is linked with the comprehension of how consumers perceive food and how the different levels of perception (sensorial, psychological, socio-economic) affect those choices. Traditionally, the effect of each discipline was studied independently. Nowadays, the complexity inherent to the decision process is recognized and multidisciplinary studies, where the different dimensions of choices are considered, are increasing. Motivation for consumption is greatly affected by the way individuals identify food. This recognition should be considered at different levels: sensorial, emotional, social and physiological. As such, variability in food characteristics, including food constituents and technological processing, as well as variations in individuals’ characteristics, such as believes, experiences and physiology, and variations in the context in which food is experienced, can greatly affect the final perception.FC

The Influence of oral environment on diet choices in goats: a focus on saliva protein composition

There is ample evidence that ruminants are capable of making choices between different foods that provide a more balanced diet that would be obtained by eating at random. In the particular case of goats, they occupy a diversity of habitats and different breeds present variability of feeding behaviors resultant from adaptations to the existent plant species. In their food search activity, individuals are faced with variable amounts of plant secondary metabolites (PSMs), which may present some toxic and anti-nutritional effects depending on the individual’s ability to deal with it. The oral cavity has a key role in the recognition and decision processes of ingestion or rejection. In this chapter we will first consider how goats identify foods and behave according to the food items available. Focus will be done on the importance of taste sense in this process and the information available on the main structures involved in taste detection and perception in goats will be reviewed. In a second section we will focus on the characteristics of goat’s saliva, particularly in terms of their protein composition, presenting results obtained by our research team

Editorial: Models for Oral Biology Research.

Oral biology is a scientific field that involves several disciplines, such as anatomy, cellular and molecular biology, genetics, microbiology, immunology, biochemistry, pharmacology, physiology and pathology. A deeper understanding of the various tissues, fluids, organs and functions of the oral cavity and craniofacial structures requires the development of new strategies, approaches and study models to prevent oral diseases, to better understand them or even propose new therapies. The advance in the knowledge of oral biology is largely due to the results of research carried out using different models in vitro, in vivo and in silico, among others, all of them of importance for future translational and clinical applicability. In this Special Issue of Biomedicines, we have compiled 15 articles covering important fields of Oral Biology, namely Cariology, Periodontics, Oral Pathology, Pharmacology and Dental Materials, as commented below in this order

MIMAC-He3 : MIcro-tpc MAtrix of Chambers of He3

The project of a micro-TPC matrix of chambers of He3 for direct detection of non-baryonic dark matter is outlined. The privileged properties of He3 are highlighted. The double detection (ionization - projection of tracks) will assure the electron-recoil discrimination. The complementarity of MIMAC-He3 for supersymmetric dark matter search with respect to other experiments is illustrated. The modular character of the detector allows to have different gases to get A-dependence. The pressure degreee of freedom gives the possibility to work at high and low pressure. The low pressure regime gives the possibility to get the directionality of the tracks. The first measurements of ionization at very few keVs for He3 in He4 gas are described

Determinantes Sensoriais na Escolha dos Alimentos

A escolha alimentar é um processo complexo que envolve fatores sócio- culturais, económicos, psicológicos, ambientais, e factores relacionados com as caracteristicas, os atributos dos vários alimentos. O conhecimento de tais determinantes do consumo alimentar é uma ferramenta importante para a prevenção e mudança de comportamentos de risco e a escolha de outros saudáveis. Vários autores discutem sobre a necessidade de reflexão de abordagens metodológicas pluridisciplinares na tentativa de melhorar a compreensão deste mecanismo. O principal motor para a alimentação é, obviamente, a fome, mas o que escolhemos comer não é determinado exclusivamente por necessidades fisiológicas ou nutricionais. Alguns dos outros principais fatores que influenciam a escolha dos alimentos incluem (1) l Determinantes biológicos ( tais como a fome, o apetite e, aspetos sensoriais) , (2) Determinantes económicos( tais como o custo, o rendimento e a disponibilidade) (3) Determinantes físicos ( tais como acesso, a educação, as competências , (4) Determinantes sociais( tais como a cultura, a família, os colegas e os padrões de refeições, (5) Determinantes psicológicos ( tais como o humor, o stress e a culpa) e (6) Atitudes, crenças e conhecimentos sobre alimentos. Neste trabalho é apresentado uma reflexão sobre as determinantes sensoriais na escolha dos alimentos, aspectos metodológicos e suas consequências para os diferentes grupos da polução

Cheese sensory evaluation

Sensory evaluation is a scientific discipline used to evoke, measure, analyse, and interpreted reactions to characteristics of food as they are perceived by senses of sight, smell, taste, touch, and hearing. Without the proper sensory evaluations techniques (sensorial methodology) it is difficult to assess sensory responses and make logical and sound decisions. Many different types of sensorial methods have been proposed and used to select, trained a sensorial panel and to evaluate and control the sensory quality of cheeses. However, not all of them are suitable for all purpose. According the objectives and the cheese sample, it will be proposed a sensory methods that can be used to define sensory specifications or to select a cheese quality standard. It is important to recognise the the glossary of the cheese terms sensory evaluation, to get a lawful cheese sensory evaluation. Based on the main cheese characteristics ( external appearance, texture, and flavour), that are different and specific of each kind a cheese, sensory cheese evaluation is described and validated in 3 cheese samples

Biomarkers for seasonal heat stress: A holistic approach

Environmental heat stress, present during the hot and dry summers in Mediterranean climate, severely impairs animal’s performance, particularly in animals of high genetic merit. Although heat stress has been considerable studied in dairy cattle, the mechanisms of seasonal acclimation are less well understood. Besides, in Mediterranean region, there are also great interests in small ruminant dairy species, which are even less well studied. Biomarkers may have great potential in identifying levels of thermal stress. Although often referred, blood cortisol does not allow a full understanding of heat stress, due to its circadian cycle and because the confounding with other types of stress. Consequently, new and better non-invasive methods, than allow to assess stress, are necessary. The hair, faeces or saliva fulfil these requirements. Salivary proteins have been extensively studied in humans, due to their potential as non-invasive biomarkers of pathology and physiology. Nonetheless, in the last years, some research emerged demonstrating the value of saliva for farm animal studies. Based on previous line of research, on ruminant salivary proteome and heat stress, we propose to search for salivary and faeces biomarkers of seasonal acclimation to heat stress and to compare them with other well-known physiological and endocrine indicators. Unlike what occurs at tropical climates where animals must combine a high heat tolerance with high performance; in Mediterranean climate due to high climate seasonality, the animals must give priority to the higher physiological versatility. We this purpose we intend: i) to identify reliable biomarkers (saliva, faeces) that measure levels of heat stress in dairy animals; ii) to search for short and long term biomarkers of thermal stress, based on seasonal acclimatization. Consequently, some experiments, that combine responses to acute and chronic heat stress, will be designed. The different known physiological parameters associated with heat stress will be evaluated together with potential biomarkers in saliva and faeces. The temporal inference will show the quality of biomarker for the short and long term

Changes in mouse whole saliva soluble proteome induced by tannin-enriched diet

<p>Abstract</p> <p>Background</p> <p>Previous studies suggested that dietary tannin ingestion may induce changes in mouse salivary proteins in addition to the primarily studied proline-rich proteins (PRPs). The aim of the present study was to determine the protein expression changes induced by condensed tannin intake on the fraction of mouse whole salivary proteins that are unable to form insoluble tannin-protein complexes. Two-dimensional polyacrylamide gel electrophoresis protein separation was used, followed by protein identification by mass spectrometry.</p> <p>Results</p> <p>Fifty-seven protein spots were excised from control group gels, and 21 different proteins were identified. With tannin consumption, the expression levels of one α-amylase isoform and one unidentified protein increased, whereas acidic mammalian chitinase and Muc10 decreased. Additionally, two basic spots that stained pink with Coomassie Brilliant Blue R-250 were newly observed, suggesting that some induced PRPs may remain uncomplexed or form soluble complexes with tannins.</p> <p>Conclusion</p> <p>This proteomic analysis provides evidence that other salivary proteins, in addition to tannin-precipitating proteins, are affected by tannin ingestion. Changes in the expression levels of the acidic mammalian chitinase precursor and in one of the 14 salivary α-amylase isoforms underscores the need to further investigate their role in tannin ingestion.</p

Morphological alterations in salivary glands of mice (Mus musculus) submitted to tannin enriched diets: comparison with sialotrophic effects of sympathetic agonists stimulation.

Estudaram-se as alterações morfológicas das glândulas salivares, induzidas por taninos, em camundongos. Os animais foram distribuídos em grupos e tratados com três diferentes tipos estruturais de taninos (ácido tânico, chestnut e quebracho – adicionados à ração) ou isoproterenol via intraperitoneal, durante 10 dias. Os ácinos das glândulas parótida e submandibulares aumentaram significativamente de tamanho, sendo o incremento maior para a parótida que para as submandibulares, e maior com o quebracho comparado com o provocado pelos outros taninos. Os ácinos das glândulas sublinguais também aumentaram após o consumo de taninos em relação aos ácinos dos animais tratados com isoproterenol. Os resultados apresentam evidências de que os efeitos produzidos pelos taninos dependem de sua estrutura

Differences in salivary α-amylase levels among women with different taste sensitivities

Saliva is the main component of taste receptor cells external environment, and consequently it may have a decisive role in taste perception. Taste sensitivity varies among different individuals. Sensitivity to the compound n-6-propylthiouracil (PROP) has been considerably studied and besides the known influence of genetic background, the contribution of perireceptor environment is not completely clear yet. Salivary α-amylase (one of the main proteins of saliva) is involved in carbohydrate digestion and its enzymatic activity may change the levels of sugars present in the mouth, influencing food perception. To evaluate differences in salivary total protein content and α-amylase activity and expression among individuals with different PROP taste sensitivities. Sixty seven female women (18-30 years old) were classified in one of the three groups of taste sensitivity (non-taster, medium-taster or super-taster), according to the perceived intensity for PROP, using Labeled Magnitude Scales. Saliva was collected without stimulation. Flow rate was calculated by dividing total volume for the 5 minutes collection. Bradford method was used for total protein assessment. Dinitrosalicylic acid assay was used for measuring the starch-hydrolyzing activity of salivary α-amylase, while the expression of this enzyme was evaluated by Wester blot. 20,9% of the subjects were classified as non-taters. The three groups presented similar saliva flow rates and total protein content was not significantly different although a tendency for lower protein concentration in medium-tasters individuals was observed. Salivary α-amylase activity (U/min) was higher in supertasters (P<0,05). Salivary α-amylase activity (U/min) was higher in super-tasters (P<0,05) without any significant differences in expression. In women individual differences in saliva composition can contribute to the different taste sensitivity. One of the differences appears to be α-amylase enzymatic activity. The reason for this deserves to be elucidated, as well as the potential involvement of others salivary proteins