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Effects of Acute Tryptophan Depletion on Human Taste Perception
Chemical Senses ( IF 3.5 ) Pub Date : 2020-12-05 , DOI: 10.1093/chemse/bjaa078
Sharon A Smith 1 , Paula D Trotter 1 , Francis P McGlone 1, 2 , Susannah C Walker 1
Affiliation  

Taste perception has been reported to vary with changes in affective state. Distortions of taste perception, including blunted recognition thresholds, intensity, and hedonic ratings have been identified in those suffering from depressive disorders. Serotonin is a key neurotransmitter implicated in the etiology of anxiety and depression; systemic and peripheral manipulations of serotonin signaling have previously been shown to modulate taste detection. However, the specific effects of central serotonin function on taste processing have not been widely investigated. Here, in a double-blind placebo-controlled study, acute tryptophan depletion was used to investigate the effect of reduced central serotonin function on taste perception. Twenty-five female participants aged 18–28 attended the laboratory on two occasions at least 1 week apart. On one visit, they received a tryptophan depleting drink and on the other, a control drink was administered. Approximately, 6 h after drink consumption, they completed a taste perception task which measured detection thresholds and supra-threshold perceptions of the intensity and pleasantness of four basic tastes (sweet, sour, bitter, and salt). While acutely reducing central levels of serotonin had no effect on the detection thresholds of sweet, bitter, or sour tastes, it significantly enhanced detection of salt. For supra-threshold stimuli, acutely reduced serotonin levels significantly enhanced the perceived intensity of both bitter and sour tastes and blunted pleasantness ratings of bitter quinine. These findings show manipulation of central serotonin levels can modulate taste perception and are consistent with previous reports that depletion of central serotonin levels enhances neural and behavioral responsiveness to aversive signals.

中文翻译:

急性色氨酸消耗对人类味觉的影响

据报道,味觉会随着情感状态的变化而变化。已经在患有抑郁症的人中发现了味觉的扭曲,包括迟钝的识别阈值、强度和享乐等级。血清素是一种关键的神经递质,与焦虑和抑郁的病因有关;血清素信号的全身和外周操作先前已被证明可以调节味觉检测。然而,中枢血清素功能对味觉加工的具体影响尚未得到广泛研究。在这里,在一项双盲安慰剂对照研究中,使用急性色氨酸消耗来研究中枢 5-羟色胺功能降低对味觉的影响。25 名年龄在 18-28 岁之间的女性参与者至少间隔 1 周两次参加了实验室。在一次访问中,他们接受了消耗色氨酸的饮料,而在另一次访问中,他们接受了对照饮料。大约在饮用饮料后 6 小时,他们完成了一项味觉任务,该任务测量了四种基本口味(甜、酸、苦和盐)的强度和愉悦度的检测阈值和超阈值感知。虽然急剧降低血清素的中心水平对甜味、苦味或酸味的检测阈值没有影响,但它显着增强了对盐的检测。对于超阈值刺激,急剧降低的血清素水平显着增强了苦味和酸味的感知强度以及苦奎宁的愉悦度降低。
更新日期:2020-12-05
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