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...
Previous studies have shown that there are differences in taste responses between various regions of the tongue. Most of those studies used a controlled "passive" tasting mode due to the nature of investigation. However, food is rarely tasted in a passive manner. In addition, recent studies have suggested that humans...
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...