There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Sensory stimulation from food-related cues elicits a number of rapid physiologic responses that prepare the gastrointestinal tract for efficient nutrient utilization and help minimize perturbations to metabolic homeostasis. Cephalic phase insulin release (CPIR) is one such response that specifically promotes glucose homeostasis by limiting the rise in blood sugar after...
When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...