ArticlePloS one2017
Human taste detection of glucose oligomers with low degree of polymerization.
Article in PloS one, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 38 citations in OpenAlex.
- Taste Perception of Branched Maltooligosaccharides.Journal of agricultural and food chemistry · 2026Article
- Taste Perception of Sugar-Free Isomaltooligosaccharides.ACS food science & technology · 2025Article
- Gustatory and olfactory-guided responsiveness to maltodextrin solutions in mice.American journal of physiology. Regulatory, integrative and comparative physiology · 2025Article
- Article
- Neural and metabolic factors in carbohydrate reward: Rationale, design, and methods for a flavor-nutrient learning paradigm in humans.Contemporary clinical trials · 2024Article
- Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose.Foods (Basel, Switzerland) · 2024Article
- TRPM4 and PLCβ3 contribute to normal behavioral responses to an array of sweeteners and carbohydrates but PLCβ3 is not needed for taste-driven licking for glucose.Chemical senses · 2024Article
- Taste of common prebiotic oligosaccharides: impact of molecular structure.Chemical senses · 2024Article
- Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.Journal of agricultural and food chemistry · 2023Article
- Dietary experience with glucose and fructose fosters heightened avidity for glucose-containing sugars independent of TRPM5 taste transduction in mice.Nutritional neuroscience · 2023Article
- Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities.Food chemistry · 2023Article
- Taste perception of oligosaccharides derived from pullulan.Chemical senses · 2023Article
- Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization.Food chemistry · 2022Article
- Taste perception of cyclic oligosaccharides: α, β, and γ cyclodextrins.Chemical senses · 2022Article
- Cephalic phase insulin release: A review of its mechanistic basis and variability in humans.Physiology & behavior · 2021Review
- An alternative pathway for sweet sensation: possible mechanisms and physiological relevance.Pflugers Archiv : European journal of physiology · 2020Review
- G Protein-Coupled Receptors in Taste Physiology and Pharmacology.Frontiers in pharmacology · 2020Review
- Presence of carbohydrate binding modules in extracellular region of class C G-protein coupled receptors (C GPCR): AnJournal of biosciences · 2019Article
- Acceptability of flavoured pharmaceutically non-active mini-tablets in pet cats tested with a rapid 3-portal acceptance test with and without food.Veterinary and animal science · 2019Article
- From appetite setpoint to appetition: 50years of ingestive behavior research.Physiology & behavior · 2018Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Studies have reported that some animals, including humans, can taste mixtures of glucose oligomers (i.e., maltooligosaccharides, MOS) and that their detection is independent of the known T1R2/T1R3 sweet taste receptor. In an effort to understand potential mechanisms underlying the taste perception of glucose oligomers in humans, this study was designed to investigate: 1) the variability of taste sensitivity to MOS with low degree-of-polymerization (DP), and 2) the potential role of hT1R2/T1R3 in the MOS taste detection. To address these objectives, a series of food grade, narrow-DP-range MOS were first prepared (DP 3, 3-4, 5-6, and 6-7) by fractionating disperse saccharide mixtures. Subjects were then asked to discriminate these MOS stimuli as well as glucose (DP 1) and maltose (DP 2) from blanks after the stimuli were swabbed on the tongue. All stimuli were presented at 75 mM with and without a sweet taste inhibitor (lactisole). An α-glucosidase inhibitor (acarbose) was added to all test stimuli to prevent oral digestion of glucose oligomers. Results showed that all six stimuli were detected with similar discriminability in normal tasting conditions. When the sweet receptor was inhibited, DP 1, 2, and 3 were not discriminated from blanks. In contrast, three higher-DP paired MOS stimuli (DP 3-4, 5-6, and 6-7) were discriminated from blanks at a similar degree. Overall, these results support the presence of a sweet-independent taste perception mechanism that is stimulated by MOS greater than three units.
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