Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
Physiol Behav. 2019 Apr 1;202:14-25. doi: 10.1016/j.physbeh.2019.01.021. Epub 2019 Jan 24.
Carbohydrates encompass a wide range of molecules, which can be classified into three groups: mono-/disaccharides (sugars), oligosaccharides, and polysaccharides. Despite all three classes of saccharides being naturally present in foods, research on the human gustatory responses to carbohydrates has focused almost exclusively on sugars, which elicit sweet taste. This review is intended to share recent knowledge regarding possible additional gustatory pathways, other than the known T1R2/T1R3 sweet receptor, involved in carbohydrate sensing. The review begins by providing a brief overview of the chemistry and classification of carbohydrates, along with examples of carbohydrates in the diet, particularly those that can be digested by the human body (i.e., glycemic carbohydrates). Discussions on the oral digestion of glycemic carbohydrates and the enzymes relevant to the digestive process follow. Finally, we discuss sensory perception and possible transduction mechanisms underlying starch hydrolysis products.
碳水化合物包含了广泛的分子，可以分为三类：单糖/二糖（糖）、低聚糖和多糖。尽管所有这三类糖类天然存在于食物中，但对人类味觉对碳水化合物反应的研究几乎完全集中在能产生甜味的糖上。这篇综述旨在分享有关碳水化合物感知中除了已知的 T1R2/T1R3 甜味受体之外可能涉及的其他味觉途径的最新知识。综述首先简要概述了碳水化合物的化学和分类，以及饮食中的碳水化合物示例，特别是那些可以被人体消化的碳水化合物（即血糖碳水化合物）。接下来讨论了血糖碳水化合物的口腔消化以及与消化过程相关的酶。最后，我们讨论了淀粉水解产物的感官感知和可能的转导机制。
