Trial reportJournal of lipid research2014
The role of lipolysis in human orosensory fat perception.
Trial report in Journal of lipid research, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 1 synthesis or guideline pooled it, 61 citations in OpenAlex.
- A systematic review of the biological mediators of fat taste and smell.Physiological reviews · 2023Pooled it
- Article
- Cellular and Molecular Mechanisms of Fat Taste Perception.Handbook of experimental pharmacology · 2022Article
- Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.Foods (Basel, Switzerland) · 2021Review
- Gender-associated differences in oral microbiota and salivary biochemical parameters in response to feeding.Journal of physiology and biochemistry · 2021Article
- Studies of human twins reveal genetic variation that affects dietary fat perception.Chemical senses · 2020Article
- Beyond the Flavour: The Potential Druggability of Chemosensory G Protein-Coupled Receptors.International journal of molecular sciences · 2019Review
- Analysis of the Lipolytic Activity of Whole-Saliva and Site-Specific Secretions from the Oral Cavity of Healthy Adults.Nutrients · 2019Article
- Insulin Is Transcribed and Translated in Mammalian Taste Bud Cells.Endocrinology · 2018Article
- Role of lipolysis in postoral and oral fat preferences in mice.American journal of physiology. Regulatory, integrative and comparative physiology · 2018Article
- Taste buds: cells, signals and synapses.Nature reviews. Neuroscience · 2017Review
- The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity.Scientific reports · 2017Article
- Host-related factors explaining interindividual variability of carotenoid bioavailability and tissue concentrations in humans.Molecular nutrition & food research · 2017Review
- Consumer Acceptability of Intramuscular Fat.Korean journal for food science of animal resources · 2016Article
- No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals.Chemical senses · 2015Article
- Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition.Oncotarget · 2015Review
- Recent advances in fatty acid perception and genetics.Advances in nutrition (Bethesda, Md.) · 2015Review
- The endocrinology of taste receptors.Nature reviews. Endocrinology · 2015Review
- Intestinal lipid-derived signals that sense dietary fat.The Journal of clinical investigation · 2015Review
- The oral lipid sensor GPR120 is not indispensable for the orosensory detection of dietary lipids in mice.Journal of lipid research · 2015Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Taste perception elicited by food constituents and facilitated by sensory cells in the oral cavity is important for the survival of organisms. In addition to the five basic taste modalities, sweet, umami, bitter, sour, and salty, orosensory perception of stimuli such as fat constituents is intensely investigated. Experiments in rodents and humans suggest that free fatty acids represent a major stimulus for the perception of fat-containing food. However, the lipid fraction of foods mainly consists of triglycerides in which fatty acids are esterified with glycerol. Whereas effective lipolysis by secreted lipases (LIPs) liberating fatty acids from triglycerides in the rodent oral cavity is well established, a similar mechanism in humans is disputed. By psychophysical analyses of humans, we demonstrate responses upon stimulation with triglycerides which are attenuated by concomitant LIP inhibitor administration. Moreover, lipolytic activities detected in minor salivary gland secretions directly supplying gustatory papillae were correlated to individual sensitivities for triglycerides, suggesting that differential LIP levels may contribute to variant fat perception. Intriguingly, we found that the LIPF gene coding for lingual/gastric LIP is not expressed in human lingual tissue. Instead, we identified the expression of other LIPs, which may compensate for the absence of LIPF.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.