title: Evidence that humans can taste glucose polymers.
abstract: The sense of taste is essential for identifying potential nutrients and poisons. Accordingly, specialized taste receptor cells are activated by food-derived chemicals. Because of its importance in the human diet, oral detection of starch, or its degradation products, would presumably be highly beneficial. Yet, it has long been assumed that simple sugars are the only class of carbohydrates that humans can taste. There is, however, considerable evidence that rodents can taste starch degradation products (i.e., glucose polymers composed of maltooligosaccharides with 3-10 glucose units and maltopolysaccharides with >10 glucose units) and that their detection is independent of the sweet taste receptor, T1R2/T1R3. The present study was designed 1) to measure individual differences in human taste perception of glucose polymers, 2) to understand individual differences in the activity of salivary α-amylase, and 3) to investigate the role that salivary α-amylase may play in the taste perception of glucose polymers. In the first experiment, subjects rated taste intensity of glucose, sucrose, NaCl, and glucose polymers of various chain lengths, while their noses were clamped. Saliva samples from the subjects were also collected and their salivary α-amylase activity was assayed. Results showed that the perceived intensities of glucose, sucrose, and NaCl were significantly correlated (r = 0.75-0.85, P < 0.001), but not with the longer chain glucose polymers, whereas intensity ratings of all glucose polymers were highly correlated with one another (r = 0.69-0.82, P < 0.001). Importantly, despite large individual differences in α-amylase activity among subjects, responsiveness to glucose polymers did not significantly differ between individuals with high and low α-amylase activity. A follow up experiment was conducted to quantify the concentrations of glucose and maltose that were inherently present in the glucose polymer stimuli and to determine whether the amounts were within a perceptually detectable range. Results revealed that the amounts of simple sugars present in the test stimuli were trivial and were mostly at an undetectable level. These data together provide strong evidence that humans can taste glucose polymers and that the responsiveness to glucose polymers is independent of that to simple sugars.
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
authors.forename: Trina J
authors.initials: TJ
authors.lastname: Lapis
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
authors.forename: Michael H
authors.initials: MH
authors.lastname: Penner
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA juyun.lim@oregonstate.edu.
authors.forename: Juyun
authors.initials: J
authors.lastname: Lim
mesh_terms: D000293:Adolescent; D000328:Adult; D005260:Female; D005936:Glucans / Q000378:metabolism*; D006801:Humans; D008297:Male; D012463:Saliva / Q000201:enzymology / Q000378:metabolism; D013649:Taste; D055697:Taste Perception; D055815:Young Adult; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D005936:Glucans; D000516:alpha-Amylases
keywords: carbohydrate; glucose polymers; maltodextrins; receptor; taste