AimsTaste modifies eating behaviour, impacting body weight and potentially obesity development. The Obese Taste Bud (OTB) Study is a prospective cohort study launched in 2020 at the University of Leipzig Obesity Centre in cooperation with the HI‐MAG Institute. OTB will test the hypothesis that taste cell homeostasis and taste perception are linked to obesity. Here, we provide the study design, data collection process and baseline characteristics.Materials and MethodsParticipants presenting overweight, obesity or normal weight undergo taste and smell tests, anthropometric, and taste bud density (TBD) assessment on Day 1. Information on physical and mental health, eating behaviour, physical activity, and dental hygiene are obtained, while biomaterial (saliva, tongue swap, blood) is collected in the fasted state. Further blood samples are taken during a glucose tolerance test. A stool sample is collected at home prior to Day 2, on which a taste bud biopsy follows dental examination. A subsample undergoes functional magnetic resonance imaging while exposed to eating‐related cognitive tasks. Follow‐up investigations after conventional weight loss interventions and bariatric surgery will be included.ResultsInitial results show that glycated haemoglobin levels and age are negatively associated with TBD, while an unfavourable metabolic profile, current dieting, and vegan diet are related to taste perception. Olfactory function negatively correlates with age and high‐density lipoprotein cholesterol.ConclusionInitial findings suggest that metabolic alterations are relevant for taste and smell function and TBD. By combining omics data from collected biomaterial with physiological, metabolic and psychological data related to taste perception and eating behaviour, the OTB study aims to strengthen our understanding of taste perception in obesity.

中文翻译：

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肥胖味蕾研究：目标和研究设计

AimsTaste 改变饮食行为，影响体重和潜在的肥胖发展。肥胖味蕾 (OTB) 研究是莱比锡大学肥胖中心与 HI-MAG 研究所合作于 2020 年启动的一项前瞻性队列研究。 OTB 将检验味觉细胞稳态和味觉感知与肥胖相关的假设。在此，我们提供研究设计、数据收集过程和基线特征。 材料和方法 超重、肥胖或正常体重的参与者在第一天接受味觉和嗅觉测试、人体测量和味蕾密度 (TBD) 评估。有关身心的信息获得健康、饮食行为、体力活动和牙齿卫生，同时在禁食状态下收集生物材料（唾液、舌头交换物、血液）。在葡萄糖耐量测试期间进一步采集血液样本。第二天之前在家收集粪便样本，在牙科检查后进行味蕾活检。子样本在接受与饮食相关的认知任务的同时进行功能性磁共振成像。将包括传统减肥干预措施和减肥手术后的后续调查。结果初步结果表明，糖化血红蛋白水平和年龄与 TBD 呈负相关，而不利的代谢特征、当前节食和纯素饮食则与味觉相关。嗅觉功能与年龄和高密度脂蛋白胆固醇呈负相关。结论初步研究结果表明，代谢改变与味觉和嗅觉功能以及 TBD 相关。通过将收集到的生物材料的组学数据与与味觉和饮食行为相关的生理、代谢和心理数据相结合，OTB 研究旨在加强我们对肥胖味觉的理解。