Search Results (28)

A lower salt intake is an effective management strategy for hypertension and ultimately stroke. However, this strategy compromises the taste of food. To overcome this, a taste manipulation strategey using electronic taste simulation (ETS) has been established, but this has only been studied in healthy individuals. Therefore, this study aimed to demonstrate and quantitatively evaluate the taste enhancement effect of ETS in patients admitted to a hospital due to stroke. Twenty patients (mean = 67.8 ± 13.6 years) underwent two psychophysical experiments to assess the effects of ETS on salt taste perception using salt-impregnated filter paper. The patients’ stroke types included twelve ischemic and eight hemorrhagic strokes. The median salt taste thresholds without ETS and with ETS were 0.7% and 0.6%, respectively (p = 0.083). The perceived concentration for the 0.8% concentration increased from 0.8% to 1.0% with the ETS (p = 0.041), and for the 1.0% concentration, from 1.0% to 1.2% (p < 0.001). The findings suggest that ETS significantly enhances salty taste perception in patients who have experienced a stroke without altering salt concentration, potentially aiding in reducing daily salt intake. Further research is necessary to explore its broad applicability in dietary management and blood pressure control. Full article

In ancient Egypt, as with many cultures, funerary objects often communicated aspects of access, power, and social status. Lebanese cedar, for instance, was selected as a particularly desirable material from which to craft the coffins of Egypt’s upper echelons. This imported timber was both structurally superior to local woods and had important social and religious significance. For the slightly lower-ranking elite of Egypt, for whom cedar was inaccessible, local wood skeuomorphs that imitated cedar coffins were created in their place. The skeuomorphs enabled these individuals to demonstrate their knowledge of elite styles and tastes, and, due to the power of the image in ancient Egypt, also allowed for them to borrow the religious power of cedar wood to protect and enhance their own coffins. In this paper, a selection of Old to Middle Kingdom coffins are discussed to demonstrate the ways that cedar was emphasized as a construction material by the upper elite and mimicked by the middle and lower elite. This helps to demonstrate both the value of cedar in ancient Egypt, as well as the means by which imagery could be manipulated to gain access to the power of this potent material. Full article

The calorie and taste choices of food have been shown to be related to the external environment, including music. Previous studies have mostly focused on manipulating basic auditory parameters, with few scholars exploring the impact of complex musical parameters on food selection. This study explored the effects of different kinds of music (classical, rock, jazz, and hip-hop) on food liking based on the calories (high and low) and taste (sweet and salty) using event-related potentials (ERPs). Twenty-four participants (8 males, 16 females) were recruited from Southwest University, China to participate in the food liking task using a Likert seven-point rating and simultaneously recording EEG signals (N2, P2, N3, and LPC). This study used repeated-measures analyses of covariances and found that the score of the high-calorie foods was greater than that of the low-calorie foods. Additionally, results revealed that the score in classical music was greatest for sweet foods, while there was no difference among music kinds in the salty foods. The ERP results showed that P2 amplitudes were greater for sweet foods than those for the salty foods. N2 amplitudes for the salty foods were greater than those for the sweet foods during rock music; in addition, N2 amplitudes during hip-hop music were greatest for sweet foods. However, N2 amplitudes during rock music were the greatest for salty foods. The results also revealed that N2 amplitudes during hip-hop music were greater than those during jazz music. This study provides unique operational insights for businesses. Full article

Aiming at the current complex problem of the mechanized high-quality picking of tender tea buds, this paper designs a tender tea bud-picking manipulator. In the picking process, the quality of the petiole and leaf blade of the tender tea bud is crucial, as the traditional cutting picking method destroys the cell structure of the tender tea buds, resulting in rapid oxidation of the cuts, thus losing the bright green appearance and pure taste. For this reason, this paper draws on the quality requirements of tender tea buds and traditional manual picking technology, simulating the process of the manual picking action, putting forward a ‘rotary pull-up’ clamping and ripping picking method, and designing the corresponding actuating structure. Using PVDF material piezoelectric thin-film sensors to detect the clamping force of the tender tea bud picking, the corresponding sensor hardware circuit is designed. In addition, the finite element analysis method is also used to carry out stress analysis on the mechanical fingers to verify the rationality of the automatic mechanism to ensure the high-quality picking of tender tea buds. In terms of the control of the manipulator, an SMC-PID control method is designed by using MATLAB/Simulink 2021 and Adam 2020 software for joint simulation. The way to control the closed-loop system angle and angular velocity error feedback is by adjusting the PID parameters, which quickly converts the sliding mode control to the sliding mode surface. The simulation results show that the SMC-PID control method proposed in this paper can meet the demand in tender tea bud picking and simultaneously has high control accuracy, response speed, and stability. Full article

Self-controlled dietary decisions, i.e., choosing a healthier food over a tastier one, are a major challenge for many people. Despite the potential profound consequences of frequent poor choices, maintaining a healthy diet proves challenging. This raises the question of how to facilitate self-controlled food decisions to promote healthier choices. The present study compared the influence of implicit and explicit information on food choices and their underlying decision processes. Participants watched two video clips as an implicit manipulation to induce different mindsets. Instructions to focus on either the short-term or long-term consequences of choices served as an explicit manipulation. Participants performed a binary food choice task, including foods with different health and taste values. The choice was made using a computer mouse, whose trajectories we used to calculate the influence of the food properties. Instruction to focus on long-term consequences compared to short-term consequences increased the number of healthy choices, reduced response times for healthy decisions, and increased the influence of health aspects during the decision-making process. The effect of video manipulation showed greater variability. While focusing on long-term consequences facilitated healthy food choices and reduced the underlying decision conflict, the current mindset appeared to have a minor influence. Full article

Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet. Full article

Consumer concern for animal welfare is currently not fully reflected in the market share of welfare-enhanced meat. A possible solution is developing marketing strategies that emphasize personally relevant benefits such as taste and curiosity, instead of having a sole focus on sustainability-related benefits, since existing research indicates that the former are more appealing to most consumers. This study tests strategies positioning welfare-enhanced meat as personally relevant in a real-life experiment and how consumer attitudes towards eating meat influence reactions to the positioning strategies. The study conducts experimental auctions with 101 Dutch university students, manipulating the positioning strategy and a certified animal welfare label and measuring participants’ willingness to pay (WTP) for a lunch meal with chicken meat. Results indicate that all manipulations significantly increase consumer WTP, with higher WTP for certified labels than for the positioning strategy, and the highest WTP for the combination of both elements (without providing evidence for an interaction effect). This implies that companies should combine positioning strategies that emphasize personally relevant benefits with certified labels. Since the effectiveness of such strategies may be limited for consumers with conflicting feelings towards meat, some care should be taken when designing awareness campaigns about the effects of meat consumption. Full article

Biorefinery to produce value-added biochemicals offers a promising alternative to meet our sustainable energy and environmental goals. Acetoin is widely used in the food and cosmetic industries as taste and fragrance enhancer. The generally regarded as safe (GRAS) bacterium Zymomonas mobilis produces acetoin as an extracellular product under aerobic conditions. In this study, metabolic engineering strategies were applied including redistributing the carbon flux to acetoin and manipulating the NADH levels. To improve the acetoin level, a heterologous acetoin pathway was first introduced into Z. mobilis, which contained genes encoding acetolactate synthase (Als) and acetolactate decarboxylase (AldC) driven by a strong native promoter Pgap. Then a gene encoding water-forming NADH oxidase (NoxE) was introduced for NADH cofactor balance. The recombinant Z. mobilis strain containing both an artificial acetoin operon and the noxE greatly enhanced acetoin production with maximum titer reaching 8.8 g/L and the productivity of 0.34 g∙L⁻¹∙h⁻¹. In addition, the strategies to delete ndh gene for redox balance by native I-F CRISPR-Cas system and to redirect carbon from ethanol production to acetoin biosynthesis through a dcas12a-based CRISPRi system targeting pdc gene laid a foundation to help construct an acetoin producer in the future. This study thus provides an informative strategy and method to harness the NADH levels for biorefinery and synthetic biology studies in Z. mobilis. Full article

This paper attempts to situate the notion of shumi as a rhetorical device used by modern Japanese department stores as part of their marketing strategies. Although often equated with the concept of ‘taste’, I demonstrate how shumi both overlaps with and differs from the concept of taste, as it is often discussed in critical theory in the context of consumerism. I do this by examining how shumi was used in the PR-magazines of various department stores and other related forms of print media. Special attention is paid to the PR-magazine of Mitsukoshi, which is perhaps the most innovative department store in modern Japanese history. Subsequently, I analyze three short stories by Mori Ōgai (1862–1922) published in Mitsukoshi’s PR-magazine between 1911 and 1912. Mitsukoshi printed short stories by acclaimed authors in their magazines, mostly as a form of lighthearted entertainment and branding. Yet, when read closely, Ōgai’s three stories also form a profound observation of the skewed moral reality of a market-driven economy. Each of the narratives under scrutiny in this paper shows the human cost of a system in which social relations are dictated by consumer objects. The cultivation of the urge to consume was carefully framed around the rhetoric of shumi and was thus not merely a marketing tool to increase profit margins but also a mechanism to manipulate the desires and anxieties of consumers. A reading of Ōgai’s three short narratives reveals the ambivalent morality produced by the rhetoric of shumi, which in turn engendered and validated the identities of an emerging middle class through the consumable object-as-sign. Full article

Sulfamethoxazole trimethoprim (ST) combinations are used to prevent infection in immunocompromised patients. In pediatric patients, conventional ST combination tablets (cTab) are large and granules are not preferred due to their rough and bitter taste in the mouth. Since a new formulation of smaller tablets (sTab, 1 cTab = 1-gram granules = 4 sTab) was approved, a study regarding the usability of sTab in pediatric patients was conducted. Children who started taking sTab of the ST combination at our hospital between August 2021 and August 2022 were included. Using an anonymous questionnaire, the dosage of ST combinations, the child’s response (3-point visual scale: positive, neutral, or negative), preparation and administration time, and method of taking the drug were asked. Twenty-two patients (median age: 11.0 years) receiving cTab. Median (range) number of tablets per dose was 1 (0.5–1.5) tablet, and was 4 tablets (1.0–4.0) after switching to sTab. Twenty patients (median age: 5.0 years) receiving granules. Median (range) single dose was 0.75 (0.2–2.0) gram, and was 2.0 (1.0–4.0) tablets after switching to sTab. Post-dose reactions were positive in 5, neutral in 7, and negative in 10 cases for cTab, and positive in 1, neutral in 7, and negative in 12 cases for granules. After switching to sTab, 9, 13 and 0 cases, and 10, 9 and 1 cases were positive, neutral, and negative, respectively. Median preparation and administration times were decreased after switching to sTab in both cTab and granules groups. The frequency of dosage manipulations was also decreased. The switch to sTab improved acceptability, and decreased burden of administration, suggesting that sTab is a user-friendly formulation in pediatric medications. Full article

The development of suitable formulations for the pediatric population remains a challenging field with great advances reported every year in terms of excipients and technology. When developing pediatric formulations, the acceptability of medicines represents a key element to consider. For this reason, milk can be a widely accepted excipient with taste-masking properties and supplementary advantages for drug solubility. In recent years, the orodispersible dosage forms have come onto the market as child-friendly formulations. The current study aimed to develop freeze-dried orodispersible dosage forms containing bovine milk or infant formulae as the main component. In the first stage, an exploratory study evaluated the mechanical properties of placebo milk formulations and the suitability of milk as a matrix-forming agent. As the appropriate mechanical strength to withstand manipulation was demonstrated, milk oral lyophilizates were loaded with a poorly soluble model API, loratadine. Hence, a D-optimal design was conducted to prepare milk lyophilizates with loratadine and to evaluate the effects of three factors (dose of loratadine, the lyophilizate size, and the type of milk) and their interactions. Finally, three formulations were prepared to confront the predictions of the DoE and further studied to thoroughly understand the observed effects. The experimental results showed the potential of milk in the development of oral lyophilizates loaded with different doses of suspended API. Full article

(1) Background: Chorda tympani (CT) manipulation during stapes surgery affects its functions. We hypothesized that this alters tongue morphology and sensory functions. (2) Methods: Patients undergoing stapes surgery were tested 1 day preoperatively, 1 and 6 months postoperatively. Narrow band imaging contact endoscopy (NBI) was used to determine the number of fungiform papillae (N_papillae) and the total score of blood vessel morphology (NBI_total). The taste was tested with taste strips. General sensation was tested with a static two-point discrimination. Tests were performed on ipsilateral and contralateral side of the tongue. (3) Results: 52 otosclerosis patients were included in the study. There was a statistically significant decrease of NBI_total (p = 0.005), N_papillae (p = 0.009), sensation of sweet (p = 0.003), salty (p = 0.035), sour (p = 0.036), and bitter taste (p = 0.013) within the test side during the follow-up. A statistically significant impact on presence of dysgeusia for sweet was found 1 month postoperatively (p < 0.005). Postoperative decrease in two-point discrimination score did not reach a statistical significance (p = 0.056). (4) Conclusions: CT manipulation affects fungiform papillae density, vascular patterns and taste sensation. The general sensation of the tongue is not influenced by CT manipulation. Full article

Nanoscience applications in the food and cosmetic industry offer many potential benefits for consumers and society. Nanotechnologies permit the manipulation of matter at the nanoscale level, resulting in new properties and characteristics useful in food and cosmetic production, processing, packaging, and storage. Nanotechnology protects sensitive bioactive compounds, improves their bioavailability and water solubility, guarantees their release at a site of action, avoids contact with other constituents, and masks unpleasant taste. Biopolymeric nanoparticles, nanofibers, nanoemulsions, nanocapsules, and colloids are delivery systems used to produce food supplements and cosmetics. There are no barriers to nanoscience applications in food supplements and cosmetic industries, although the toxicity of nano-sized delivery systems is not clear. The physicochemical and toxicological characterization of nanoscale delivery systems used by the nutricosmeceutic industry is reviewed in this work. Full article

Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity. Full article

Heterotrimeric G protein signaling is an evolutionarily conserved mechanism in diverse organisms that mediates intracellular responses to external stimuli. In rice, the G proteins are involved in the regulation of multiple important agronomic traits. In this paper, we present our finding that two type C G protein gamma subunits, DEP1 and GS3, antagonistically regulated grain yield and grain quality. The DEP1 gene editing we conducted, significantly increased the grain number per panicle but had a negative impact on taste value, texture properties, and chalkiness-related traits. The GS3 gene editing decreased grain number per panicle but significantly increased grain length. In addition, the GS3 gene-edited plants showed improved taste value, appearance, texture properties, and Rapid Visco Analyser (RVA) profiles. To combine the advantages of both gs3 and dep1, we conducted a molecular design breeding at the GS3 locus of a “super rice” variety, SN265, which has a truncated dep1 allele with erect panicle architecture, high-yield performance, and which is of mediocre eating quality. The elongated grain size of the sn265/gs3 gene-edited plants further increased the grain yield. More importantly, the texture properties and RVA profiles were significantly improved, and the taste quality was enhanced. Beyond showcasing the combined function of dep1 and gs3, this paper presents a strategy for the simultaneous improvement of rice grain yield and quality through manipulating two type C G protein gamma subunits in rice. Full article