Association between CD36 gene variants, PROP taster status and oral fatty taste intensity perception among Malaysian obese and non-obese subjects

Genetic variation in taste is one of the factors that influence taste perception. This study is carried out to ascertain whether CD36 gene variants and PROP taster status are associated with fatty taste sensitivity and perception among lean and obese individuals. A total of 103 obese and 77 lean subjects with mean age of 25.78 ± 5.65 years who took part in the study were classified into PROP nontasters, medium tasters, or supertasters by using the PROP filter paper screening procedure. The suprathreshold sensitivity for linoleic acid solutions and intensity towards two food products (‘Bubur Chacha’ and mango pudding) with different fat content was assessed using the general Labeled Magnitude Scales. The subjects were genotyped for CD36 gene variants (Single Nucleotide Polymorphism (SNPs): rs1761667, rs152748 and rs1049673). It was observed that obese subjects were less sensitive toward fatty taste and gave a lower creaminess rating for the studied food products. Only one CD36 gene polymorphism i.e. rs1761677 and PROP taster status were associated with fat suprathreshold rating. Subjects with AA homozygous for rs1761667 and the supertaster perceived higher oiliness in linoleic acid solution. PROP supertaster significantly perceived higher creaminess in both the food products, but no association was observed between the creaminess rating and CD36 gene variant (rs1761667). All the CD36 gene variants and PROP taster status were not associated with obesity status. These findings indicated that even though the CD36 gene variant influences individuals’ oral fat sensitivity, PROP taster status plays a more dominant role in fat taste perception among obese and non-obese individuals

Association between TAS1R2 gene polymorphism (rs12033832) and sweet taste perception amongst Malay obese and non-obese subjects

Introduction: A growing evidence supported that variation of sweet taste perception, mediated by TAS1Rs gene variants could lead to excess sweetened food and beverages intake and also obesity. However, obesity development may also alter individuals' taste sensitivity and perception. Thus, it is best to further investigate whether or not the individuals' sweet taste sensitivity and acceptance are associated with variation in TAS1R2 gene and Body Mass Index (BMI) status. Methods: This comparison cross sectional study comprised of 88 obese and 92 non-obese subjects aged 20-45. All the subjects were genotyped for TAS1R2 gene variant at rs12033832 using polymerase chain reaction - restriction fragment length polymorphism (PCR-RFLP). Suprathreshold sensitivity for sweet taste was assessed using general Labeled Magnitude Scales. Intensity rating and hedonic test were carried out on 2 food samples (tea drink and rose flavoured agar) to examine subject's intensity rating and liking at different sugar contents. Results: Our results showed that rs12033832 of TAS1R2 gene is associated with sweet taste perception among obese and non-obese subjects. No interaction effect between BMI status and TAS1R2 gene variant (rs12022832) was found on sweet taste measures. Overall, non-obese subjects with AA genotype on rs12033832 had the highest sweet taste sensitivity and dislike high sugar content products the most. The effect was reverse among the obese subjects with GG homozygous. Conclusion: These findings suggest that TAS1R2 gene variation plays an important role in sweet taste perception among individuals and may have nutritional implications and obesity. © 2020 UPM Press. All rights reserved

Association between TAS1R2 gene polymorphism (rs12033832) and sweet taste perception amongst Malay obese and non-obese subjects

Introduction: A growing evidence supported that variation of sweet taste perception, mediated by TAS1Rs gene variants could lead to excess sweetened food and beverages intake and also obesity. However, obesity development may also alter individuals' taste sensitivity and perception. Thus, it is best to further investigate whether or not the individuals' sweet taste sensitivity and acceptance are associated with variation in TAS1R2 gene and Body Mass Index (BMI) status. Methods: This comparison cross sectional study comprised of 88 obese and 92 non-obese subjects aged 20-45. All the subjects were genotyped for TAS1R2 gene variant at rs12033832 using polymerase chain reaction - restriction fragment length polymorphism (PCR-RFLP). Suprathreshold sensitivity for sweet taste was assessed using general Labeled Magnitude Scales. Intensity rating and hedonic test were carried out on 2 food samples (tea drink and rose flavoured agar) to examine subject's intensity rating and liking at different sugar contents. Results: Our results showed that rs12033832 of TAS1R2 gene is associated with sweet taste perception among obese and non-obese subjects. No interaction effect between BMI status and TAS1R2 gene variant (rs12022832) was found on sweet taste measures. Overall, non-obese subjects with AA genotype on rs12033832 had the highest sweet taste sensitivity and dislike high sugar content products the most. The effect was reverse among the obese subjects with GG homozygous. Conclusion: These findings suggest that TAS1R2 gene variation plays an important role in sweet taste perception among individuals and may have nutritional implications and obesity. © 2020 UPM Press. All rights reserved

The influence of PROP taster status on habitual sweet food consumption and dietary intake amongst obese and non-obese adults

Introduction: Ability to taste 6-n-propylthiouracil (PROP) predicts both taste sensitivity and food preferences, with PROP tasters being more sensitive to sweet taste in foods, which may lead to less intake of sugary foods. However, when obesity progresses, the individual’s sense of taste and eating patterns may change. The aim of this study was to evaluate if PROP taster status affected habitual sweet food consumption and nutritional intake in obese and non-obese people. Methods: A total of 88 obese and 92 non-obese Malay male and female participants aged 20-45 years were classified into PROP non-tasters, medium tasters, or supertasters by using PROP filter paper screening procedure. Sweet food consumption was assessed using food frequency questionnaire (FFQ), while dietary intake was measured by using 3-day food diary. Data were analysed using General Linear Model (GLM) Analysis of Covariance (ANCOVA) to compare for differences and associations among variables. Results: Overall, there was no significant association between body mass index groups and PROP taster status (p>0.05). No significant differences were found on any habitual sweet food intake and dietary intake according to PROP taster status in both obese and non-obese participants (p>0.05). However, there was a significant difference (p<0.05) in fruit intake according to PROP taster status among obese participants. Conclusion: The findings suggest that PROP taster status does not play a role in nutrient intakes among obese and non-obese individuals

Application of green technology in gelatin extraction: A review

Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way

Application of green technology in gelatin extraction: A review

Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way

Role of taste genetic variations in sweet, fatty and sweet- fatty taste perception and food intake amongst obese and non-obese Malay adults in Malaysia

The genetic variation of taste could explain the variations observed in human perceptions and predict individuals’ food choices and intake. However, the current understanding of how taste genetic could affect individual’s taste function and perception in various food systems and their relationship towards dietary intke is limited. Thus, the study was conducted to examine the effects of genetic variation on taste (in terms of taste of receptor polymorphism and Propylthiouracil (PROP) status on sweet and / or fat perceptions of different food models and also food intake between obese and obese subjects. A total of 88 obese subjects (means age of 27.6 ± 6.24 years and BMI of 33.46 ± 3.60 kgm2) and 92 non-obese subjects (means age of 25.86 ± 5.28years and BMI of 21.79 ± 2.35 kgm2) were genotyped for TAS1R2 gene at rs35874116, rs9701796, and rs12033832, TAS1R3 gene at rs307355, rs35744813), CD36 gene at rs1761667, rs1527483, and rs1049673 and TAS2R38 gene at rs613798. PROP taster status (e.g. supertaster, medium taster and non-taster) were determined using paper disk rating. Three type of samples namely blank taste solution (sweet taste - sucrose solution; fatty taste (oiliness) - linoleic acid solution), singular taste food (sweet – rose flavored pudding; fatty (creaminess) – ‘bubur chacha’) and binary taste food (sweet-fatty taste – ‘bubur chacha’) were evaluated for taste intensity and hedonic responses using general Labelled Magnitude scale (gLMS) and general Labeled Hedonic Scale (gLHS). Subjects completed 3 days food record (2 weekdays, 1 weekend) and 2 set of food frequency questionnaires (sweet food and fatty food) to assess their habitual food consumption and dietary intake. Overall, there are significant differences in term of weight and BMI between obese and non-obese subjects. In contrast, no significant differences was found on socio demographic characteristic variables between both groups. Obese and non-obese subjects did not differ on the sweetness, oiliness and creaminess rating of tasting samples except for binary taste food, the ‘bubur chacha’. rs12033832 of TAS1R2 gene and rs1761667 of CD36 gene was associated with taste intensity and liking rating of blank solution and single taste food but not in sweet-fatty mixtures in both obese and non-obese subjects. Individuals with AA genotype for both genes perceived greater taste intensity rating and give lower liking rating of tasting samples. In contrast, PROP taster status was associated with taste intensity and liking rating of all type of samples. Regardlesss of BMI status, supertaster rated higher taste intensity and had lower mean liking ratings in most of samples. BMI status and PROP taster status seem to play a role in sweet-fatty taste optimal preference. Non-taster - obese subjects preferred higher fat content (8.75%) in stimuli compared to only 6.6% of fat in supertaster – non-obese subjects. Assessment of dietary intake revealed that obese subjects differed significantly on energy and protein intake compared to nonobese subjects. No significant difference was observed among PROP taster status on the subject’s habitual sweet or fatty food consumption for both BMI groups. In conclusion, taste receptor gene variant was shown to be responsible for the variation of individuals’ taste sensitivity but are not related to taste liking and food intake. Furthermore, the influence of taste receptor gene variances on perception was demolished as the stimuli become more complex (e.g binary taste system). Thus, it can be concluded that taste receptor gene variances and PROP taster status did not seem to play a major role in human taste perception and food intake among obese and non-obese subjects

Food Sensory Factors and Restaurant Images on Customer Satisfaction: A Comparison of Franchise and Local Fast-Food Restaurant

This study was conducted to investigate the effect of food sensory and restaurant image on customer satisfaction between the international and local franchise fast-food restaurants. Also, to identify the relationship of food sensory and restaurant image towards customer satisfaction. 420 completed survey was obtained from respondent respondents from one international food franchise chain restaurant and two local food that producing and sell the similar main dish (fried chicken). The results showed that the score for food sensory and restaurant image was higher in local restaurant as compared to the franchise restaurant. There is significant difference between franchise and local restaurants restaurant image and customer satisfaction (p<0.05). Food sensory and restaurant image factors were found to have a significant relationship (positive) with customer satisfaction (p<0.05). This shows that these two factors can influence customer satisfaction in fast food restaurant. Service quality is the most influential factor towards customer satisfaction for international franchise restaurant while food sensory has strong positive correlation towards customer satisfaction of local restaurant. food sensory and restaurant image highly contributes to customer satisfaction. The results obtained from the consumer survey provided a useful insight into consumers' satisfaction. These results will be beneficial to restaurant and business owner in sustaining their businesses in the foodservice industry