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É consenso entre enólogos que o glicerol contribui para o corpo e sabor adocicado dos vinhos, por analogia, propôs-se investigar a presença e o papel do glicerol em aguardentes de cana. O método adaptado para a quantificação de glicerol, que envolveu a derivatização das amostras com cloreto de benzoíla, uma posterior etapa de extração em fase sólida (SPE) para clean-up das amostras e análise via HPLC-DAD, apresentou boa sensibilidade (limites de detecção e quantificação iguais a 0,25 e 0,74 mg L-1, respectivamente), exatidão de 97,5 % e precisão de 93,5 %. A reação de derivatização entre glicerol e o cloreto de benzoíla, estudada por cromatografia líquida hifenada a espectrometria de massas, foi quantitativa com esterificação das três hidroxilas da molécula. Antes de se avaliar a influência do glicerol no sabor doce da cachaça, as concentrações de açúcares totais foram medidas empregando-se o método DNS (limites de detecção e quantificação iguais a 37 e 125 mg L-1, respectivamente). Verificou-se que não houve uma relação entre os teores de glicerol e açúcares totais com a nota doce, determinada a partir de análise sensorial das amostras, para o conjunto de amostras não adoçado. Com base em um teste triangular não houve diferença sensorial significativa entre uma cachaça sem glicerol e outra com glicerol numa concentração de até 35 g L-1. A mediana do teor de glicerol detectado em 51 amostras de cachaça foi de 4,3 mg L-1. A mediana dos teores de açúcares totais para 59 amostras de cachaça não adoçada foi abaixo do limite de quantificação. A mediana dos teores de açúcares totais para 8 amostras de cachaça adoçada foi de 17 g L-1, expressos em glicose. / There is a consensus among enologists that glycerol contributes to the body and sweet taste of wine, by analogy; it was proposed to investigate the presence and role of glycerol in sugar cane spirits. The adapted method for glycerol quantification, which involved the samples derivatization with benzoyl chloride, a further solid phase extraction (SPE) step for samples clean-up and analysis by HPLC-DAD showed good sensitivity (limits of detection and quantification of 0.25 and 0.74 mg L-1, respectively), 97.5 % of accuracy and 93.5 % of precision. The derivatization reaction between glycerol and benzoyl chloride, studied through liquid chromatography hyphenated to mass spectrometry, was quantitative with esterification of the three hydroxyls of the molecule. Before evaluating the influence of glycerol in cachaça\'s sweet taste, total sugar concentrations were measured by DNS method (limits of detection and quantification were 37 and 125 mg L-1, respectively). It was verified that there was no correlation between the contents of glycerol and total sugars with the sweet score, determined by the samples sensory analysis, to the samples which no sugar was added. Based on a triangular test, there was no significant sensory difference between a cachaça without glycerol and another with glycerol concentration up to 35 g L-1. The median glycerol concentration detected in 51 samples of cachaça was 4.3 mg L-1. The median level of total sugars for 59 samples of cachaça without sugar addition was below the limit of quantification. The median level of total sugar for 8 samples of cachaça with sugar addition was 17 g L-1, expressed as glucose.

É consenso entre enólogos que o glicerol contribui para o corpo e sabor adocicado dos vinhos, por analogia, propôs-se investigar a presença e o papel do glicerol em aguardentes de cana. O método adaptado para a quantificação de glicerol, que envolveu a derivatização das amostras com cloreto de benzoíla, uma posterior etapa de extração em fase sólida (SPE) para clean-up das amostras e análise via HPLC-DAD, apresentou boa sensibilidade (limites de detecção e quantificação iguais a 0,25 e 0,74 mg L-1, respectivamente), exatidão de 97,5 % e precisão de 93,5 %. A reação de derivatização entre glicerol e o cloreto de benzoíla, estudada por cromatografia líquida hifenada a espectrometria de massas, foi quantitativa com esterificação das três hidroxilas da molécula. Antes de se avaliar a influência do glicerol no sabor doce da cachaça, as concentrações de açúcares totais foram medidas empregando-se o método DNS (limites de detecção e quantificação iguais a 37 e 125 mg L-1, respectivamente). Verificou-se que não houve uma relação entre os teores de glicerol e açúcares totais com a nota doce, determinada a partir de análise sensorial das amostras, para o conjunto de amostras não adoçado. Com base em um teste triangular não houve diferença sensorial significativa entre uma cachaça sem glicerol e outra com glicerol numa concentração de até 35 g L-1. A mediana do teor de glicerol detectado em 51 amostras de cachaça foi de 4,3 mg L-1. A mediana dos teores de açúcares totais para 59 amostras de cachaça não adoçada foi abaixo do limite de quantificação. A mediana dos teores de açúcares totais para 8 amostras de cachaça adoçada foi de 17 g L-1, expressos em glicose. / There is a consensus among enologists that glycerol contributes to the body and sweet taste of wine, by analogy; it was proposed to investigate the presence and role of glycerol in sugar cane spirits. The adapted method for glycerol quantification, which involved the samples derivatization with benzoyl chloride, a further solid phase extraction (SPE) step for samples clean-up and analysis by HPLC-DAD showed good sensitivity (limits of detection and quantification of 0.25 and 0.74 mg L-1, respectively), 97.5 % of accuracy and 93.5 % of precision. The derivatization reaction between glycerol and benzoyl chloride, studied through liquid chromatography hyphenated to mass spectrometry, was quantitative with esterification of the three hydroxyls of the molecule. Before evaluating the influence of glycerol in cachaça\'s sweet taste, total sugar concentrations were measured by DNS method (limits of detection and quantification were 37 and 125 mg L-1, respectively). It was verified that there was no correlation between the contents of glycerol and total sugars with the sweet score, determined by the samples sensory analysis, to the samples which no sugar was added. Based on a triangular test, there was no significant sensory difference between a cachaça without glycerol and another with glycerol concentration up to 35 g L-1. The median glycerol concentration detected in 51 samples of cachaça was 4.3 mg L-1. The median level of total sugars for 59 samples of cachaça without sugar addition was below the limit of quantification. The median level of total sugar for 8 samples of cachaça with sugar addition was 17 g L-1, expressed as glucose.

Sweet taste receptors are primarily found in the oral cavity of the mammalian species. However, recent studies have shown that sweet taste receptors can be found in extraoral tissues such as the pancreas, intestines, and adipose tissue. Our lab has previously found that sweet taste receptors are down-regulated on the pancreas in the presence of high plasma glucose levels. In order to assess the possibility that sweet taste receptors respond to high levels of glucose by suppressing its expression, we wanted to see if they reacted similarly on the intestines. We found that intestinal sweet taste receptors are down regulated in the presence of a 24 hour high sucrose diet (60% sucrose), and a 7 day high sucrose diet in both wild type (WT) mice on the high sucrose diet, and T1R2-KO (lacking sweet taste receptors) mice. We also examined their glucose excursion levels, and found that these mice are lacking a normal response to dietary glucose via an oral glucose tolerance test (OGTT). This led us to conclude that the mice lacking sweet taste receptor expression exhibit abnormal glucose absorption, possibly indicating that sweet taste receptors regulate glucose absorption in the intestines.

Submitted by Rosana Amâncio (rosana.amancio@ufcg.edu.br) on 2018-07-12T22:11:47Z No. of bitstreams: 1 ERICA RENATA NOGUEIRA SÁ CAETANO - DISSERTAÇÃO PPGCNBio 2016..pdf: 2506925 bytes, checksum: 2aee1b855d59914fe68902bb6ec5b3fe (MD5) / Made available in DSpace on 2018-07-12T22:11:47Z (GMT). No. of bitstreams: 1 ERICA RENATA NOGUEIRA SÁ CAETANO - DISSERTAÇÃO PPGCNBio 2016..pdf: 2506925 bytes, checksum: 2aee1b855d59914fe68902bb6ec5b3fe (MD5) Previous issue date: 2016-07-14 / CNPq / Miraculina é uma glicoproteína que possui uma incrível propriedade de converter o sabor amargo em doce. Como a miraculina não apresenta sabor algum e tem um baixo teor calórico, esta proteína pode ser usada como adoçantes direcionados para pacientes com doenças relacionadas ao consumo excessivo de açúcar. Estudos comprovaram que membros da família de proteínas miraculinas também possuem atividade de inibidor de tripsina do tipo Kunitz, atuando como agentes naturais de defesa da planta contra pragas e predadores. Diante disso, proteínas do tipo miraculina são de grande relevância para aplicações biotecnológicas. Esse estudo teve como objetivo geral realizar a caracterização estrutural e funcional comparativa de duas miraculinas de Citrus sinensis, por meio de modelagem e docking molecular. Modelos 3D foram gerados e validados para as miraculinas CsMir1 e CsMir4, tripsina de Acryrthosiphon pisum e para os receptores de sabor doce mT1R2 e T1R3 de Mus musculus. Modelos homodiméricos foram gerados para CsMir1 e CsMir4 e modelo heterodimérico foi gerado para mT1R2-T1R3. Estudos da atividade de inibidor de tripsina foram feitos para CsMir1 e CsMir4 por interação com tripsina. Para analisar a atividade de modificação de sabor doce, foi realizada a interação das miraculinas com o receptor mT1R2-T1R3. Como resultados, os modelos dos monômeros e dímeros criados foram considerados bons modelos, válidos e confiáveis, com representações muito próximas das estruturas nativas dessas proteínas. A miraculina CsMir1, na forma monomérica ligou-se a tripsina de A. pisum e na sua forma dimérica ligou-se ao receptor heterodimérico mT1R2-T1R3 através do domínio ATD da subunidade T1R2, entretanto o potencial para as atividades de inibição de proteases e de indução ou inibição a modificação de sabor amargo/azedo em doce é menor do que para a CsMir4. A miraculina CsMir4, na sua forma monomérica ligou-se a tripsina de A. pisum, possivelmente apresentando atividade de inibição de proteases. CsMir4, na sua forma dimérica, ligou-se ao receptor heterodimérico mT1R2-T1R3, através do domínio ATD da subunidade T1R2, potencialmente apresentando atividade de indução ou inibição a modificação de sabor amargo/azedo em doce em M. musculus. / Miraculins are glycoproteins that displays a remarkable property in bitter to sweet taste conversion. As miraculin does not have any taste and has a low calorie, this protein can be used as sweeteners targeted to patients with diseases related to excessive sugar consumption. Studies have shown that members of miraculins protein family also display inhibitor activity against the Kunitz trypsin, acting as natural agents of plant defense against pests and predators. In this context, miraculin proteins are of great relevance for biotechnological applications. The aim of this research was to characterize structurally and functionally two miraculins of Citrus sinensis using in silico tools. Tridimensional models were built and validated for CsMir1 and CsMir4 miraculins, Acryrthosiphon pisum trypsin and for Mus musculus mT1R2-T1R3 receptor. Homodimeric and hetrodimeric models were generated for miraculins (CsMir1, CsMir4) and mT1R2-T1R3, respectively. Molecular docking simulations were performed to investigate the trypsin inhibitory activity and taste conversion activity of CsMir1 and CsMir4. The results showed that the predicted models were reliable and presented good quality parameters. The monomeric CsMir1 miraculin bound to A. pisum trypsin, while its dimeric form bound to ATD domain of the mT1R2-T1R3, although its potential as trypsin inhibitor and bitter/sweet taste modifier were minor than that presented by its homologous CsMir4. The dimeric form of CsMir4 bound to mT1R2-T1R3 receptor in the ATD domain, which strongly suggests bitter/sweet taste modifier activity in M. musculus.

Contexte : Les expositions alimentaires durant la première année de vie pourraient jouer un rôle dans le développement des préférences alimentaires chez l’enfant. Objectif : Caractériser les expositions alimentaires au sucre et au gras durant la première année et étudier leurs liens avec l’appréciation de la saveur sucrée et de la sensation de gras chez les enfants d’âge scolaire. Méthodes : Durant la première année, l’exposition alimentaire au sucre et au gras a été analysée selon une approche nutritionnelle dans l’étude EDEN et sensorielle dans l’étude OPALINE. Les facteurs précoces associés à ces expositions ont été analysés. Puis, les liens entre l’exposition nutritionnelle au sucre et au gras et les scores d’appréciation entre neuf et 12 ans de la saveur sucrée et de la sensation de gras ont été étudiés, à l’aide de régressions linéaires ou logistiques multiples. Résultats : L’exposition sensorielle au sucre et au gras augmentait durant la première année alors que l’apport en lipides était inférieur aux recommandations nutritionnelles.Les expositions alimentaires au sucre et au gras étaient marginalement associées aux caractéristiques du nourrisson et de la mère mais principalement aux pratiques d’alimentation du nourrisson. Cependant, selon l’approche, des différences dans les facteurs associés aux expositions alimentaires au sucre et au gras ont été constatées. Enfin, l’exposition nutritionnelle au sucre et au gras du nourrisson n’était pas associée à l’appréciation de la saveur sucrée et de la sensation de gras chez les enfants d’âge scolaire. Conclusion : L’absence d’association entre l’exposition alimentaire au sucre et au gras du nourrisson et l’appréciation de la saveur sucrée et de la sensation de gras chez les enfants nécessite d’être confirmée, notamment en considérant l’exposition sensorielle. / Context : Dietary exposures in the first year of life could play a role in the development of food preferences in children. Aims : To characterize dietary sweet and fat exposures in infancy and to study their links with sweet taste and fat sensation liking in school-aged children. Methods : During the first year, dietary sweet and fat exposures were assessed with a nutritional approach in the EDEN study and with a sensory approach in the OPALINE study. Next, early factors related to these dietary sweet and fat exposures were analyzed. Associations between the nutritional sweet and fat exposure and sweet taste and fat sensation liking scores in 9-to-12 y old children in the EDEN study were studied using multiple linear and logistic regressions. Results : Sweet taste and fat sensation exposure increased during the first year while fat intake was lower than the nutritional recommendations. Whatever the approach, dietary sweet and fat exposures were marginally associated with infant and maternal characteristics but mainly with infant feeding practices. However, some factors were associated differently with dietary sweet and fat exposures depending on the approach. Finally, infant nutritional exposure to sweet and fat were not associated with sweet taste and fat sensation liking in children. Conclusion : The lack of association between infant dietary exposure to sweet and fat and sweet taste and fat sensation liking in preschool children need to be confirmed with the sensory approach.

Foi demonstrado que o gosto doce é transduzido por receptores acoplados a proteína G classe III (GPCRs), T1R2 e T1R3. Essas proteínas exibem longas extremidades amino-terminais que formam um domínio de ligação globular extracelular. Elas são expressas em células associadas ao gosto (células epiteliais que constituem os botões gustativos nas papilas gustativas), que respondem a moléculas associadas ao gosto doce. Quando T1R2 e T1R3 são co-expressas em células heterólogas, elas respondem, como heterômeros, a uma série de açúcares, alguns D-aminoácidos, edulcorantes artificiais e proteínas doces. Foi também demonstrado que o receptor humano T1R2/T1R3 para o gosto doce apresenta múltiplos sítios de ligação. Para melhor compreender a estrutura desse receptor e responder à pergunta de como um único quimiorreceptor pode ser responsivo a uma variedade de ligantes, foi utilizada a abordagem denominada evolução sistemática de ligantes por enriquecimento exponencial (SELEX) para isolar, a partir de uma biblioteca combinatória de oligonucleotídeos, aptâmeros de RNA resistentes a nuclease que se ligam ao receptor humano para o gosto doce com alta afinidade. Após um enriquecimento de doze ciclos do pool original de RNA contendo em torno de 1013 sequências diferentes (contra preparações de membrana de células HEK293T que expressam hT1R2/hT1R3) e outros ciclos de contrasseleção negativa (para eliminar moléculas de RNA que se ligam de forma inespecífica à membrana de nitrocelulose e a outras proteínas diferentes do alvo, ou seja, proteínas de membrana de células HEK293T selvagem), realizou-se a transcrição reversa do RNA seguida de amplificação por PCR e sequenciamento. Aptâmeros do ciclo 12 com sequências consenso foram selecionados, e a ligação de alguns deles com hT1R2/hT1R3 foi então avaliada. Cinco desses aptâmeros mostram claramente uma maior afinidade por células HEK293T que expressam hT1R2/hT1R3. Como segunda parte desta tese, estudamos outro receptor, denominado CD36, que, como o receptor T1R2/T1R3, é expresso na língua. Estudos indicam que ele age como receptor gustativo de gordura. Neste trabalho, verificamos que essa proteína é expressa em uma subpopulação de neurônios olfatórios presentes no epitélio olfatório, indicando que ela pode ter também uma função olfatória, ainda não caracterizada. / It has been shown that sweet taste is transduced by the Class III G Protein-Coupled Receptors (GPCRs) T1R2 and T1R3, which show long N-termini that form a globular extracellular ligand-binding domain. These receptors are expressed in the taste cells (epithelial cells that constitute the taste buds in taste papillae) that respond to sweet tastants, and when T1R2 and T1R3 are coexpressed in heterologous cells, they respond, as heteromers, to a series of sugars, some D-amino acids, artificial sweeteners and sweet proteins. It has also been demonstrated that the sweet taste receptor has multiple binding sites. In order to better understand the structure of this receptor and answer the question of how a single chemoreceptor can respond to a variety of ligands, we used the combinatorial oligonucleotide library screening approach, denominated Systematic Evolution of Ligands by Exponential Enrichment (SELEX), to isolate nuclease-resistant RNA aptamers that bind to the human sweet taste receptor with high affinity. Following a twelve round enrichment of the previous random RNA pool containing around 1013 different sequences (against membrane preparations of hT1R2/hT1R3-expressing HEK293T cells) and negative counterselection cycles (to eliminate RNA molecules that bind nonspecifically to the nitrocellulose membrane and to proteins other than the target, that is, HEK293T cells membrane proteins), the RNA was reverse-transcribed for DNA sequencing. Aptamers from cycle 12 with consensus sequences were selected, and the binding of some of them to the human sweet taste receptor was then evaluated. Five out of the aptamers clearly show greater affinity for hT1R2/hT1R3-expressing HEK293T cells than for hT1R2/hT1R3-non-expressing HEK293T cells. In this thesis we have also analyzed another receptor, denominated CD36, which is also expressed in the tongue. Studies indicate that it acts as a receptor for fat. In this work, we found that CD36 is expressed in a subset of the olfactory neurons localized in the olfactory epithelium, indicating that it may also have an as yet uncharacterized olfactory function.

Foi demonstrado que o gosto doce é transduzido por receptores acoplados a proteína G classe III (GPCRs), T1R2 e T1R3. Essas proteínas exibem longas extremidades amino-terminais que formam um domínio de ligação globular extracelular. Elas são expressas em células associadas ao gosto (células epiteliais que constituem os botões gustativos nas papilas gustativas), que respondem a moléculas associadas ao gosto doce. Quando T1R2 e T1R3 são co-expressas em células heterólogas, elas respondem, como heterômeros, a uma série de açúcares, alguns D-aminoácidos, edulcorantes artificiais e proteínas doces. Foi também demonstrado que o receptor humano T1R2/T1R3 para o gosto doce apresenta múltiplos sítios de ligação. Para melhor compreender a estrutura desse receptor e responder à pergunta de como um único quimiorreceptor pode ser responsivo a uma variedade de ligantes, foi utilizada a abordagem denominada evolução sistemática de ligantes por enriquecimento exponencial (SELEX) para isolar, a partir de uma biblioteca combinatória de oligonucleotídeos, aptâmeros de RNA resistentes a nuclease que se ligam ao receptor humano para o gosto doce com alta afinidade. Após um enriquecimento de doze ciclos do pool original de RNA contendo em torno de 1013 sequências diferentes (contra preparações de membrana de células HEK293T que expressam hT1R2/hT1R3) e outros ciclos de contrasseleção negativa (para eliminar moléculas de RNA que se ligam de forma inespecífica à membrana de nitrocelulose e a outras proteínas diferentes do alvo, ou seja, proteínas de membrana de células HEK293T selvagem), realizou-se a transcrição reversa do RNA seguida de amplificação por PCR e sequenciamento. Aptâmeros do ciclo 12 com sequências consenso foram selecionados, e a ligação de alguns deles com hT1R2/hT1R3 foi então avaliada. Cinco desses aptâmeros mostram claramente uma maior afinidade por células HEK293T que expressam hT1R2/hT1R3. Como segunda parte desta tese, estudamos outro receptor, denominado CD36, que, como o receptor T1R2/T1R3, é expresso na língua. Estudos indicam que ele age como receptor gustativo de gordura. Neste trabalho, verificamos que essa proteína é expressa em uma subpopulação de neurônios olfatórios presentes no epitélio olfatório, indicando que ela pode ter também uma função olfatória, ainda não caracterizada. / It has been shown that sweet taste is transduced by the Class III G Protein-Coupled Receptors (GPCRs) T1R2 and T1R3, which show long N-termini that form a globular extracellular ligand-binding domain. These receptors are expressed in the taste cells (epithelial cells that constitute the taste buds in taste papillae) that respond to sweet tastants, and when T1R2 and T1R3 are coexpressed in heterologous cells, they respond, as heteromers, to a series of sugars, some D-amino acids, artificial sweeteners and sweet proteins. It has also been demonstrated that the sweet taste receptor has multiple binding sites. In order to better understand the structure of this receptor and answer the question of how a single chemoreceptor can respond to a variety of ligands, we used the combinatorial oligonucleotide library screening approach, denominated Systematic Evolution of Ligands by Exponential Enrichment (SELEX), to isolate nuclease-resistant RNA aptamers that bind to the human sweet taste receptor with high affinity. Following a twelve round enrichment of the previous random RNA pool containing around 1013 different sequences (against membrane preparations of hT1R2/hT1R3-expressing HEK293T cells) and negative counterselection cycles (to eliminate RNA molecules that bind nonspecifically to the nitrocellulose membrane and to proteins other than the target, that is, HEK293T cells membrane proteins), the RNA was reverse-transcribed for DNA sequencing. Aptamers from cycle 12 with consensus sequences were selected, and the binding of some of them to the human sweet taste receptor was then evaluated. Five out of the aptamers clearly show greater affinity for hT1R2/hT1R3-expressing HEK293T cells than for hT1R2/hT1R3-non-expressing HEK293T cells. In this thesis we have also analyzed another receptor, denominated CD36, which is also expressed in the tongue. Studies indicate that it acts as a receptor for fat. In this work, we found that CD36 is expressed in a subset of the olfactory neurons localized in the olfactory epithelium, indicating that it may also have an as yet uncharacterized olfactory function.

Il a été largement démontré que la saveur sucrée était la saveur la plus appréciée chez les nouveau-nés et que cette attirance demeurait élevée tout au long de l’enfance et de l’adolescence. Il semble primordial de mieux caractériser le comportement alimentaire des enfants pour cette saveur en s’intéressant au rôle joué par les expériences alimentaires et aux apprentissages qui en découlent dans la mise en place de l’attirance pour les aliments et boissons sucrés. Pour répondre à cette problématique nous avons allié une approche comportementale et une approche en imagerie cérébrale (IRMf) chez les enfants de 7-12 ans afin de caractériser leur comportement alimentaire envers la saveur sucrée. Les résultats montrent peu de liens entre expositions à la saveur sucrée et attirance pour la saveur sucrée. Cependant, l’attirance pour la saveur sucrée est fortement associée à la quantité de glucides simples consommés en situation de libre choix. De plus, les sucres caloriques jouent un rôle renforçateur dans l’apprentissage de l’appréciation d’une flaveur nouvelle et l’exposition répétée à des boissons sucrées et édulcorées permet aux enfants d’apprendre à compenser l’énergie consommée aux repas suivants l’ingestion des boissons. La compensation n’est cependant que partielle. Enfin, les analyses en IRMf suggèrent que plus les enfants sont exposés aux boissons sucrées moins il y a d’activation en réponse aux sucres au niveau de régions du circuit de la récompense. Par une approche originale, ces travaux ont permis de mieux caractériser l’attirance des enfants pour la saveur sucrée et soulignent le rôle des apprentissages dans la mise en place des préférences alimentaires. / It has been widely demonstrated that infants have a higher preference for sweetness than for any other tastes and that sweetness attraction remain high throughout childhood and adolescence. Therefore, better characterizing children’s eating behavior toward sweetness by evaluating the role of food experiences and learning in the development of children’s attraction toward sweet foods and drinks seems essential. To better address this issue behavioral and brain imaging (fMRI) protocols were combined in 7 to 12 year-old children in order to characterize in different ways their eating behavior toward sweetness. Results showed few links between early and current sweetness exposure and attraction toward sweet taste. However, attraction toward sweet taste is strongly associated with simple carbohydrate intake in a free choice buffet. Moreover, nutritive carbohydrates play a reinforcing role in food learning in terms of children’s food liking. Children’s capacities to compensate the calories consumed in a preload drink are learned after repeated exposures to caloric and non-caloric drinks. However, caloric compensation remains uncomplete. Furthermore, fMRI data suggest that sweet drink exposure could lead to decreased activations in regions involved in food reward. Using an original methodological approach, the present work resulted in a better characterization of children’s attraction toward sweetness. Moreover, these results give an interesting insight regarding the role of experiences with sweet foods and drinks during childhood in the development of children’s food preferences.

<p>  </p> <p>The prevalence of obesity and type 2 diabetes has increased worldwide over the last decades. Sugar-sweetened beverages are especially problematic in the development of obesity and type 2 diabetes. Although the proportion of Americans consuming SSB regularly has been steadily declining, added sugar intake still remains above recommendations by the Dietary Guidelines for Americans and World Health Organization. However, alternatives to SSB exist on the market. For many years, the primary alternatives to SSB were low-calorie sweetened beverages, with sweetness replacers such as aspartame or sucralose. In recent years, options that are less sweet or unsweetened (instead of alternatively sweetened) have become increasingly available. These less-sweet beverages are available in similar packaging and at similar cost as SSB. Thus, these less-sweet beverages may be ideal options to reduce added sugar in the diet. However, few studies have tested switching consumers from SSB to less-sweet beverages (rather than low-calorie sweetened beverages or plain water), and thus the acceptability and implications of this dietary change are minimally documented. In this work, we tested less sweet soda-like beverages and unsweetened sparkling waters for potential to replace SSB. First, we showed that small reductions in sweetness in cola-flavored sodas are noticeable to individuals, meaning that any switch from SSB to less-sweet options will likely need to be overt to the consumer. Next, we conducted a 12-week intervention with adolescents, which showed that replacing SSBs with unsweetened sparkling waters leads to increased liking of less-sweet sodas and shifts in the ideal level of sweetness towards lower sugar concentrations. Building on these results, our final study shows that even just 2 weeks is enough time to induce these changes in acceptance of less sweetness in sodas, if a consumer prefers the higher concentrations of sugar at the beginning of the intervention (a “sweet liker”). Future studies are needed to evaluate how replacing SSB with less sweet options, leading to shifts in sweetness preference, might influence overall diet and risks for diet-related chronic diseases.</p>