Rutgers University Department of Nutritional Sciences, New Brunswick, NJ, USA.
Ann Nutr Metab. 2017;70 Suppl 3:27-36. doi: 10.1159/000478760. Epub 2017 Sep 14.
Our sense of taste allows us to evaluate the nutritive value of foods prior to ingesting them. Sweet taste signals the presence of sugars, and savory taste signals the presence of amino acids. The ability to identify these macronutrients in foods was likely crucial for the survival of our species when nourishing food sources were sparse. In modern, industrialized settings, taste perception continues to play an important role in human health as we attempt to prevent and treat conditions stemming from overnutrition. Recent research has revealed that type 1 taste receptors (T1Rs), which are largely responsible for sweet and umami taste, may also influence the absorption and metabolism of the foods we eat. Preliminary research shows that T1Rs contribute to intestinal glucose absorption, blood sugar and insulin regulation, and the body's responses to excessive energy intake. In light of these findings, T1Rs have come to be understood as nutrient sensors, among other roles, that facilitate the selection, digestion, and metabolism of foods.
我们的味觉使我们能够在摄入食物之前评估其营养价值。甜味表示存在糖分，咸味表示存在氨基酸。当营养丰富的食物稀缺时，识别这些宏量营养素的能力可能对我们物种的生存至关重要。在现代工业化环境中，味觉感知在人类健康中继续发挥重要作用，因为我们试图预防和治疗由营养过剩引起的各种疾病。最近的研究表明，负责甜味和鲜味的 1 型味觉受体（T1R）也可能影响我们所吃食物的吸收和代谢。初步研究表明，T1R 有助于肠道葡萄糖吸收、血糖和胰岛素调节，以及身体对过量能量摄入的反应。鉴于这些发现，T1R 已被理解为除其他作用之外的营养传感器，有助于食物的选择、消化和代谢。
