Clofibric acid differentially inhibits umami enhancement from 5’ ribonucleotides.

<p>(<b>A, B</b>) Effect of 5’ ribonucleotides on umami taste intensity from an MPG concentration series. MPG was prepared across a broad range of concentrations and presented neat, with 3 mM GMP added, and with 3 mM IMP added. GMP and IMP enhanced umami intensity from MPG. (<b>C, D</b>) Effect of clofibric acid on umami taste enhancement from 5’ ribonucleotides. MPG was prepared across a broad range of concentrations and presented with 3 mM GMP, 3 mM IMP, GMP+ 1.4 mM CF, and IMP+ 1.4 mM CF. The addition of 1.4 mM clofibric acid inhibited umami intensity from MPG when prepared in mixture with GMP, but not with IMP. Data are geometric means +/- standard error. Data are presented from 12 participants, each tested in triplicate. * indicates significant difference from MPG neat (A,B) and MPG + GMP (C) at α = 0.05.</p

Clofibric acid inhibits umami intensity in a dose dependent manner.

<p>8 mM and 16 mM clofibric acid significantly reduced umami intensity from MSG. Umami perception was not abolished on average by any concentration of clofibric acid. Data are geometric means +/- standard error. Data were collected from 10 participants, each tested in triplicate. * indicates significant difference from 0 mM clofibric acid at α = 0.05. (Inset) Data from 5 individuals showing full umami inhibition from clofibric acid.</p

Mean (± SD) positive and negative affect after mood induction in 80 subjects.

<p>Mean (± SD) positive and negative affect after mood induction in 80 subjects.</p

Mean intensity ratings (gLMS) of sucrose (left panel) and quinine sulfate (right panel) after positive, neutral, and negative mood induction by video clips in subjects with no depression (solid lines) and mild sub-clinical depression (dashed lines).

<p>Error bars are standard errors.</p

Mean intensity ratings of citric acid as a function of concentration after mood manipulation by positive, neutral, and negative video clips.

<p>Error bars are standard errors.</p

Mean intensity ratings (gLMS) of sucrose (left panel) and quinine sulfate (right panel) during baseline in subjects with no anxiety (filled circles) and mild sub-clinical anxiety (open circles).

<p>Error bars are standard errors.</p

Mean intensity ratings (gLMS) of dairy fat stimuli after positive, neutral, and negative mood induction by video clips in subjects with no depression (left panel) and mild sub-clinical depression (right panel).

<p>Error bars are standard errors.</p

Oral Cooling and Carbonation Increase the Perception of Drinking and Thirst Quenching in Thirsty Adults

<div><p>Fluid ingestion is necessary for life, and thirst sensations are a prime motivator to drink. There is evidence of the influence of oropharyngeal stimulation on thirst and water intake in both animals and humans, but how those oral sensory cues impact thirst and ultimately the amount of liquid ingested is not well understood. We investigated which sensory trait(s) of a beverage influence the thirst quenching efficacy of ingested liquids and the perceived amount ingested. We deprived healthy individuals of liquid and food overnight (> 12 hours) to make them thirsty. After asking them to drink a fixed volume (400 mL) of an experimental beverage presenting one or two specific sensory traits, we determined the volume ingested of additional plain, ‘still’, room temperature water to assess their residual thirst and, by extension, the thirst-quenching properties of the experimental beverage. In a second study, participants were asked to drink the experimental beverages from an opaque container through a straw and estimate the volume ingested. We found that among several oro-sensory traits, the perceptions of coldness, induced either by cold water (thermally) or by l-menthol (chemically), and the feeling of oral carbonation, strongly enhance the thirst quenching properties of a beverage in water-deprived humans (additional water intake after the 400 ml experimental beverage was reduced by up to 50%). When blinded to the volume of liquid consumed, individual’s estimation of ingested volume is increased (~22%) by perceived oral cold and carbonation, raising the idea that cold and perhaps CO₂ induced-irritation sensations are included in how we normally encode water in the mouth and how we estimate the quantity of volume swallowed. These findings have implications for addressing inadequate hydration state in populations such as the elderly.</p></div

Estimated volume of beverages ingested when blind to the volume.

<p>Participants were asked to estimate how much they just ingested after drinking an experimental beverage presented in a lidded and opaque cup, through a straw without touching the cup. Legends and dashed lines correspond to actual volumes of the samples. Each condition was tested in triplicate. (A), Three beverages were tested: room temperature water (RT), cold water (CD) and cold carbonated water (CC). Upper panel displays ingested volumes estimated by participants and lower panel shows the time of completion to drink the whole sample. Data are represented as mean +/- SEM * indicates statistical significance at p<0.05 vs RT. (B), Participants did the same task with RT and cold water but at a forced rate (slow (10 bpm) or fast (20 bpm)). Upper panel displays ingested volumes estimated by participants and lower panel shows the time recorded to finish drinking the whole sample. Data are represented as mean +/- SEM. (n = 10 participants).</p