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      Association between Salivary Leptin Levels and Taste Perception in Children

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          Abstract

          The satiety inducing hormone leptin acts not only at central nervous system but also at peripheral level. Leptin receptors are found in several sense related organs, including the mouth. A role of leptin in sweet taste response has been suggested but, until now, studies have been based on in vitro experiments, or in assessing the levels of the hormone in circulation. The present study investigated whether the levels of leptin in saliva are related to taste perception in children and whether Body Mass Index (BMI) affects such relationship. Sweet and bitter taste sensitivity was assessed for 121 children aged 9-10 years and unstimulated whole saliva was collected for leptin quantification, using ELISA technique. Children females with lower sweet taste sensitivity presented higher salivary leptin levels, but this is only in the normal weight ones. For bitter taste, association between salivary leptin and caffeine threshold detection was observed only in preobese boys, with higher levels of salivary hormone in low sensitive individuals. This study is the first presenting evidences of a relationship between salivary leptin levels and taste perception, which is sex and BMI dependent. The mode of action of salivary leptin at taste receptor level should be elucidated in future studies.

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          Leptin resistance and diet-induced obesity: central and peripheral actions of leptin.

          Obesity is a chronic disease that represents one of the most serious global health burdens associated to an excess of body fat resulting from an imbalance between energy intake and expenditure, which is regulated by environmental and genetic interactions. The adipose-derived hormone leptin acts via a specific receptor in the brain to regulate energy balance and body weight, although this protein can also elicit a myriad of actions in peripheral tissues. Obese individuals, rather than be leptin deficient, have in most cases, high levels of circulating leptin. The failure of these high levels to control body weight suggests the presence of a resistance process to the hormone that could be partly responsible of disturbances on body weight regulation. Furthermore, leptin resistance can impair physiological peripheral functions of leptin such as lipid and carbohydrate metabolism and nutrient intestinal utilization. The present document summarizes those findings regarding leptin resistance development and the role of this hormone in the development and maintenance of an obese state. Thus, we focused on the effect of the impaired leptin action on adipose tissue, liver, skeletal muscle and intestinal function and the accompanying relationships with diet-induced obesity. The involvement of some inflammatory mediators implicated in the development of obesity and their roles in leptin resistance development are also discussed.
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            From lesions to leptin: hypothalamic control of food intake and body weight.

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              Is the bitter rejection response always adaptive?

              The bitter rejection response consists of a suite of withdrawal reflexes and negative affective responses. It is generally assumed to have evolved as a way to facilitate avoidance of foods that are poisonous because they usually taste bitter to humans. Using previously published studies, the present paper examines the relationship between bitterness and toxicity in mammals, and then assesses the ecological costs and benefits of the bitter rejection response in carnivorous, omnivorous, and herbivorous (grazing and browsing) mammals. If the bitter rejection response accurately predicts the potential toxicity of foods, then one would expect the threshold for the response to be lower for highly toxic compounds than for nontoxic compounds. The data revealed no such relationship. Bitter taste thresholds varied independently of toxicity thresholds, indicating that the bitter rejection response is just as likely to be elicited by a harmless bitter food as it is by a harmful one. Thus, it is not necessarily in an animal's best interest to have an extremely high or low bitter threshold. Based on this observation, it was hypothesized that the adaptiveness of the bitter rejection response depends upon the relative occurrence of bitter and potentially toxic compounds in an animal's diet. Animals with a relatively high occurrence of bitter and potentially toxic compounds in their diet (e.g., browsing herbivores) were predicted to have evolved a high bitter taste threshold and tolerance to dietary poisons. Such an adaptation would be necessary because a browser cannot "afford" to reject all foods that are bitter and potentially toxic without unduly restricting its dietary options. At the other extreme, animals that rarely encounter bitter and potentially toxic compounds in their diet (e.g., carnivores) were predicted to have evolved a low bitter threshold. Carnivores could "afford" to utilize such a stringent rejection mechanism because foods containing bitter and potentially toxic compounds constitute a small portion of their diet. Since the low bitter threshold would reduce substantially the risk of ingesting anything poisonous, carnivores were also expected to have a relatively low tolerance to dietary poisons. This hypothesis was supported by a comparison involving 30 mammal species, in which a suggestive relationship was found between quinine hydrochloride sensitivity and trophic group, with carnivores > omnivores > grazers > browsers. Further support for the hypothesis was provided by a comparison across browsers and grazers in terms of the production of tannin-binding salivary proteins, which probably represent an adaptation for reducing the bitterness and astringency of tannins.(ABSTRACT TRUNCATED AT 400 WORDS)
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                Author and article information

                Journal
                J Nutr Metab
                J Nutr Metab
                JNME
                Journal of Nutrition and Metabolism
                Hindawi
                2090-0724
                2090-0732
                2017
                24 July 2017
                : 2017
                : 7260169
                Affiliations
                1Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM), IIFA, University of Évora, Évora, Portugal
                2Grouping of Health Centers of Alentejo (ACES-Central), Évora, Portugal
                3Institute of Earth Sciences (ICT), Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM) and Department of Chemistry, University of Évora, Évora, Portugal
                4Centre of Research in Education and Psychology (CIEP) and Department of Pedagogy, University of Évora, Évora, Portugal
                5Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM) and Department of Biology, University of Évora, Évora, Portugal
                6Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM) and Department of Zootechnics, University of Évora, Évora, Portugal
                7Organic Chemistry, Natural and Agrofood Products (QOPNA) and Department of Chemistry, University of Aveiro, Aveiro, Portugal
                8Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM), Núcleo da Mitra, Universidade de Évora, 7006-554 Évora, Portugal
                Author notes

                Academic Editor: Pedro Moreira

                Author information
                http://orcid.org/0000-0002-9370-1337
                Article
                10.1155/2017/7260169
                5546129
                6ca88533-fe3d-49a9-a8e7-2c44d1b697f5
                Copyright © 2017 Lénia Rodrigues et al.

                This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 11 March 2017
                : 22 June 2017
                Funding
                Funded by: Fundação para a Ciência e a Tecnologia
                Award ID: UID/AGR/00115/2013
                Award ID: UID/CED/04312/2016
                Award ID: IF/01778/2013
                Categories
                Research Article

                Nutrition & Dietetics
                Nutrition & Dietetics

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