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      Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6- n-propylthiouracil

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          Abstract

          Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein ( OBPIIa) polymorphisms, and 6- n-propylthiouracil (PROP) sensitivity, which is mediated by TAS2R38 receptor. L-Arginine (L-Arg) supplementation was shown to modify the perception of the five taste qualities. Here we analyzed the effect of three concentrations (5, 10, 15 mmol/L) of L-Arg on oral perception of oleic acid in forty-six subjects classified for PROP taster status and genotyped for TAS2R38, CD36 and OBPIIa polymorphisms. L-Arg supplementation was effective in increasing the perceived intensity of oleic acid in most subjects. The lowest concentration was the most effective, especially in PROP non-tasters or medium tasters, and in subjects with at least an allele A in CD36 and OBPIIa loci. Density Functional Theory (DFT) calculations were exploited to characterize the chemical interaction between L-Arg and oleic acid, showing that a stable 1:1 oleate·ArgH + adduct can be formed, stabilized by a pair of hydrogen bonds. Results indicate that L-Arg, acting as a ‘carrier’ of fatty acids in saliva, can selectively modify taste response, and suggest that it may to be used in personalized dietetic strategies to optimize eating behaviors and health.

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          Fully optimized contracted Gaussian basis sets for atoms Li to Kr

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            The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger.

             A STUNKARD,  S Messick (1984)
            This report describes the construction of a questionnaire to measure three dimensions of human eating behavior. The first step was a collation of items from two existing questionnaires that measure the related concepts of 'restrained eating' and 'latent obesity', to which were added items newly written to elucidate these concepts. This version was administered to several populations selected to include persons who exhibited the spectrum from extreme dietary restraint to extreme lack of restraint. The resulting responses were factor analyzed and the resulting factor structure was used to revise the questionnaire. This process was then repeated: administration of the revised questionnaire to groups representing extremes of dietary restraint, factor analysis of the results and questionnaire revision. Three stable factors emerged: (1) 'cognitive restraint of eating', (2) 'disinhibition' and (3) 'hunger'. The new 51-item questionnaire measuring these factors is presented.
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              Exchange functionals with improved long-range behavior and adiabatic connection methods without adjustable parameters: The mPW and mPW1PW models

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                Author and article information

                Contributors
                Role: ConceptualizationRole: Data curationRole: Formal analysisRole: InvestigationRole: MethodologyRole: Writing – original draft
                Role: Data curationRole: InvestigationRole: MethodologyRole: Software
                Role: ConceptualizationRole: Data curationRole: Formal analysisRole: SoftwareRole: Writing – original draft
                Role: Data curationRole: Funding acquisitionRole: SupervisionRole: Writing – review & editing
                Role: ConceptualizationRole: Data curationRole: Formal analysisRole: Funding acquisitionRole: Project administrationRole: SupervisionRole: Writing – original draft
                Role: Editor
                Journal
                PLoS One
                PLoS ONE
                plos
                plosone
                PLoS ONE
                Public Library of Science (San Francisco, CA USA )
                1932-6203
                22 March 2018
                2018
                : 13
                : 3
                Affiliations
                [1 ] Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, CA, Italy
                [2 ] Department of Chemical and Geological Sciences, University of Cagliari, Monserrato, CA, Italy
                Universitat Potsdam, GERMANY
                Author notes

                Competing Interests: The authors have declared that no competing interests exist.

                Article
                PONE-D-17-44683
                10.1371/journal.pone.0194953
                5864069
                29566052
                © 2018 Melis et al

                This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

                Page count
                Figures: 4, Tables: 0, Pages: 19
                Product
                Funding
                This work was supported by a grant from the University of Cagliari (Progetti di Ricerca di Interesse Dipartimentale, PRID 2015).
                Categories
                Research Article
                Biology and Life Sciences
                Biochemistry
                Lipids
                Fatty Acids
                Oleic Acid
                Biology and Life Sciences
                Neuroscience
                Sensory Perception
                Biology and Life Sciences
                Psychology
                Sensory Perception
                Social Sciences
                Psychology
                Sensory Perception
                Biology and Life Sciences
                Neuroscience
                Sensory Perception
                Taste
                Biology and Life Sciences
                Psychology
                Sensory Perception
                Taste
                Social Sciences
                Psychology
                Sensory Perception
                Taste
                Biology and Life Sciences
                Genetics
                Heredity
                Genetic Mapping
                Variant Genotypes
                Biology and Life Sciences
                Biochemistry
                Lipids
                Fats
                Biology and Life Sciences
                Biochemistry
                Lipids
                Fatty Acids
                Biology and Life Sciences
                Anatomy
                Body Fluids
                Saliva
                Medicine and Health Sciences
                Anatomy
                Body Fluids
                Saliva
                Biology and Life Sciences
                Physiology
                Body Fluids
                Saliva
                Medicine and Health Sciences
                Physiology
                Body Fluids
                Saliva
                Biology and Life Sciences
                Biochemistry
                Lipids
                Oils
                Custom metadata
                All relevant data are within the paper and its Supporting Information files.

                Uncategorized

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