Neuroscience Graduate Program, The University of Michigan, Ann Arbor, MI, USA; Department of Molecular, Cellular and Developmental Biology, The University of Michigan, Ann Arbor, MI 48109, USA.
Neuroscience Graduate Program, The University of Michigan, Ann Arbor, MI, USA; Department of Molecular, Cellular and Developmental Biology, The University of Michigan, Ann Arbor, MI 48109, USA.
Trends Endocrinol Metab. 2021 Feb;32(2):95-105. doi: 10.1016/j.tem.2020.11.011. Epub 2020 Dec 28.
Although genetics shapes our sense of taste to prefer some foods over others, taste sensation is plastic and changes with age, disease state, and nutrition. We have known for decades that diet composition can influence the way we perceive foods, but many questions remain unanswered, particularly regarding the effects of chemosensory plasticity on feeding behavior. Here, we review recent evidence on the effects of high-nutrient diets, especially high dietary sugar, on sweet taste in vinegar flies, rodents, and humans, and discuss open questions about molecular and neural mechanisms and research priorities. We also consider ways in which diet-dependent chemosensory plasticity may influence food intake and play a role in the etiology of obesity and metabolic disease. Understanding the interplay between nutrition, taste sensation, and feeding will help us define the role of the food environment in mediating chronic disease and design better public health strategies to combat it.
尽管遗传学决定了我们的味觉偏好，但味觉是可塑的，会随着年龄、疾病状态和营养状况而变化。几十年来，我们已经知道饮食成分会影响我们对食物的感知，但仍有许多问题尚未得到解答，特别是关于化学感觉可塑性对进食行为的影响。在这里，我们回顾了最近关于高营养饮食，特别是高膳食糖，对醋蝇、啮齿动物和人类甜味感知的影响的证据，并讨论了关于分子和神经机制以及研究重点的未解决问题。我们还考虑了饮食依赖的化学感觉可塑性如何影响食物摄入，并在肥胖和代谢疾病的病因学中发挥作用。了解营养、味觉感知和进食之间的相互作用将有助于我们确定食物环境在介导慢性疾病中的作用，并设计更好的公共卫生策略来对抗慢性疾病。
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