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Full-Text Articles in Nutrition
Human Oral Sensory Systems And Swallowing, Cordelia Running
Human Oral Sensory Systems And Swallowing, Cordelia Running
Department of Nutrition Science Faculty Publications
Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to give an overall experience of flavor. In individuals with …
Expectation, Expectoration And Disgust: Information Manipulation Alters Spitting Efficiency, A Proxy For Salivary Flow, Cordelia Running, John E. Hayes
Expectation, Expectoration And Disgust: Information Manipulation Alters Spitting Efficiency, A Proxy For Salivary Flow, Cordelia Running, John E. Hayes
Department of Nutrition Science Faculty Publications
Saliva is becoming an increasingly useful research material across multiple fields of inquiry, including biomedical, dental, psychological, nutritional, and food choice research. However, both the flow rate and protein composition of stimulated saliva differ as a function of the collection method. We hypothesized that the context in which a salivary stimulus is presented to participants may alter salivation via behavioral (i.e., spitting efficiency) or top down cognitive effects. We presented participants with a constant stimulus (commercially available green tea) in two distinct contexts, once where the tea was described as a food item (“tea”) and once where it was described …
Regulation Of Brown And White Adipocyte Transcriptome By The Transcriptional Coactivator Nt-Pgc-1Α, Jihyun Kim, Vivian E. Fernand, Tara M. Henagan, Jeho Shin, Peter Huypens, Susan Newman, Thomas W. Gettys, Ji Suk Chang
Regulation Of Brown And White Adipocyte Transcriptome By The Transcriptional Coactivator Nt-Pgc-1Α, Jihyun Kim, Vivian E. Fernand, Tara M. Henagan, Jeho Shin, Peter Huypens, Susan Newman, Thomas W. Gettys, Ji Suk Chang
Department of Nutrition Science Faculty Publications
The β3-adrenergic receptor (AR) signaling pathway is a major component of adaptive thermogenesis in brown and white adipose tissue during cold acclimation. The β3-AR signaling highly induces the expression of transcriptional coactivator PGC-1α and its splice variant N-terminal (NT)-PGC-1α, which in turn activate the transcription program of adaptive thermogenesis by co-activating a number of transcription factors. We previously reported that NT-PGC-1α is able to increase mitochondrial number and activity in cultured brown adipocytes by promoting the expression of mitochondrial and thermogenic genes. In the present study, we performed genome-wide profiling of NT-PGC-1α-responsive genes in brown adipocytes to identify genes potentially …