Seminar: Taste diversity and the control of appetite
Event Details
- Date:
- Tuesday, 25 February 2014
- Time:
- 12:30 pm - 1:30 pm
- Room:
- Room 3.142
- UQ Location:
- Queensland Bioscience Precinct (St Lucia)
- URL:
- http://www.qaafi.uq.edu.au/qaafi-seminars-2014
- Event category(s):
Event Contact
- Name:
- Mr Ron Hohenhaus
- Phone:
- 60553
- Email:
- r.hohen@uq.edu.au
- Org. Unit:
- Queensland Alliance for Agriculture and Food Innovation
Event Description
- Full Description:
- Seminar -- Dr Eugeni Roura (Senior Research Fellow)
Recent findings have shown that a lower sensitivity to taste might be related to a lower control of appetite and higher obesity rates in humans. For example, people with a low sensitivity to oleic acid are prone to consume diets with higher caloric content.
Another example, the phenotype of high sensitivity to the bitter compound 6 n-propylthyouracil (PROP) seems to be related to the capacity to maintain low BMI. According to PROP sensitivity humans may be categorized into hyper, normal or hypo-tasters.
However, the rule of thumb that the PROP status for an individual is representative of the individual’s taste sensitivity across different taste types has been proved invalid by some of our group recent findings.
Currently chemosensory research on taste has focused on the evidence that taste receptors are found outside the oral cavity, such as in the stomach and intestinal epithelia. As a consequence, our understanding of the role of taste is undergoing a profound change with important nutritional implications that will be discussed in the framework of our group research interests.
About Dr Roura
Dr Roura is a Senior Research Fellow at the Centre for Nutrition and Food Sciences within QAAFI. Eugeni's main research interests are related to smell and taste sensing mechanisms and their role in physiological processes related to food consumption and digestion across animal species (humans, pigs and chickens).
In smell sensing, the emphasis is directed to the identification of key volatile compounds in food items (e.g. pork meat and tropical fruits) that may have a relevant impact on food digestion and appetite.
The taste research addresses taste sensing in the gastrointestinal tract of farm animal models relevant to both human and animals, with emphasis in mechanisms related to food/feed intake (hunger-satiety cycle) and the relationship between nutritional status and the expression of taste genes in taste and non-taste tissues.
Directions to UQ
- Google Map:
-
- Directions:
- St Lucia Campus | Gatton campus.
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