کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7310318 | 1475405 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Identifying flavor preference subgroups. Genetic basis and related eating behavior traits
ترجمه فارسی عنوان
شناسایی زیر گروه های ترجیحی عطر و طعم. اساس ژنتیک و ویژگی های مربوط به خوردن غذا
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کلمات کلیدی
PROPpkd1l3FNSTFEQ6-n-PropylthiouracilRSEGWALMSHWEMAFCitric acid - اسید سیتریکgenome wide association - انجمن گسترده ژنومDizygotic - بیضویSourness - ترشPungency - تندرستیEmotional eating - خوردن احساسیUncontrolled eating - خوردن کنترل نشدهGHI - ضبطLiking - عجیب و غریبminor allele frequency - فراوانی آللی جزئیCSF - مایع مغزی نخاعیCognitive restraint - محدودیت شناختیLabeled Magnitude Scale - مقیاس درجه بندی برچسبFood neophobia scale - مقیاس نئوفوبیای غذاییMonozygotic - مونوزیگوتFood neophobia - نئوفوبیا غذاHardy Weinberg Equilibrium - هاردی وینبرگ تعادلHeritability - وراثت پذیریThree-Factor Eating Questionnaire - پرسشنامه غذا خوردن سه عاملSingle nucleotide polymorphism - پلیمورفیسم تک نوکلئوتیدیLinkage - پیوندSNP - چندریختی تک-نوکلئوتیدCapsaicin - کپسایسین یا کاپسیسین
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Subgroups based on flavor preferences were identified and their genetic and behavior related characteristics investigated using extensive data from 331 Finnish twins (21-25 years, 146 men) including 47 monozygotic (MZ) and 93 dizygotic (DZ) pairs, and 51 twin individuals. The subgroup identification (hierarchical and K-means clustering) was based on liking responses to food names representing sour, umami, and spicy flavor qualities. Furthermore, sensory tests were conducted, a questionnaire on food likes completed, and various eating behavior related traits measured with validated scales. Sensory data included intensity ratings of PROP (6-n-propylthiouracil-impregnated filter paper), hedonic and intensity responses to sourness (orange juice with and without added citric acid, 0.42%), pungency (strawberry jelly with and without added capsaicin 0.00013%) and umami ('mouthfeel flavor' taste solution). Ratings of liking of 41 general food names were categorized into salty-and-fatty, sweet-and-fatty, fruits and vegetables and fish foods. Subgroup differences (complex samples procedure) and the genetics underlying the subgroups (structural equation modeling) were investigated. Of the resulting two groups (basic, n = 140, adventurous n = 152; non-grouped n = 39), the adventurous expressed higher liking for sour and spicy foods, and had more tolerance for capsaicin burn in the sensory-hedonic test. The adventurous were also less food neophobic (25.9 ± 9.1 vs. 32.5 ± 10.6, respectively) and expressed higher liking for fruits and vegetables compared to the basic group. Genetic effects were shown to underlie the subgroups (heritability 72%, CI: 36-92%). Linkage analysis for 27 candidate gene regions revealed suggestively that being adventurous is linked to TAS1R1 and PKD1L3 genes. These results indicate that food neophobia and genetic differences may form a barrier through which individual flavor preferences are generated.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Appetite - Volume 75, 1 April 2014, Pages 1-10
Journal: Appetite - Volume 75, 1 April 2014, Pages 1-10
نویسندگان
Outi Törnwall, Karri Silventoinen, Tero Hiekkalinna, Markus Perola, Hely Tuorila, Jaakko Kaprio,