title: Molecular mechanism of sweet taste: relationship of hydrogen bonding to taste sensitivity for both young and elderly.
abstract: Taste detection thresholds for 11 sweeteners varying widely in chemical structure were determined for young and elderly subjects. The rank orders of the thresholds for young and elderly were highly correlated (Spearman's rho=0.976) although the thresholds were 2.72 times higher on the average for the elderly when compared with the young. This decreased sensitivity was statistically highly significant, p=0.000266. Sweeteners with the lowest detection thresholds tended to have the greatest number of units (AH-B systems) capable of intermolecular hydrogen bonding. In addition, use of the method of magnitude estimation with 10 sweeteners revealed that the elderly perceived less growth in intensity with increasing concentration than young subjects. The slopes of the psychophysical functions relating concentration and perceived intensity were flatter in all cases for elderly subjects; the mean ratio, slope(young)/slope(elderly), was 2.06. The largest relative decline in slope was found for those stimuli with the greatest number of possible AH-B types, suggesting that the possibilities for concerted intermolecular hydrogen bonding may decline with age. If the elderly compensate for their diminished taste acuity with increased consumption, they may constitute a population with higher than average risk of any adverse dose-related biological effects of artificial sweeteners.
mesh_terms: D000328:Adult; D000368:Aged; D000375:Aging; D055598:Chemical Phenomena; D002621:Chemistry; D006801:Humans; D006860:Hydrogen Bonding; D013329:Structure-Activity Relationship; D013549:Sweetening Agents / Q000494:pharmacology*; D013649:Taste / Q000502:physiology*; D013652:Taste Threshold / Q000502:physiology*
chemical_list: D013549:Sweetening Agents