Work

Gustatory and olfactory-guided responsiveness to maltodextrin solutions in mice

Year: 2025

Type: article

Abstract: Maltodextrins have long been believed to be tasteless and odorless and are commonly used in food production. Previous research suggests that maltodextrins elicit a distinct taste, separate from other carbohydrate stimuli like sugars, in both rodents and humans. Our findings provide compelling evidence that ingestive responsiveness to maltodextrins in mice relies on signaling in gustatory nerves. Furthermore, rodents can detect this stimulus via olfaction. Olfactory cues may contribute to flavor-nutrient conditioning when taste is removed.

Source: American Journal of Physiology-Regulatory, Integrative and Comparative Physiology

DOI: 10.1152/ajpregu.00275.2024

Authors: Elizabeth A. Hamel, Ginger D. Blonde, Ellie Williams, Adam Dewan, Alan C. Spector

Institution: Florida State University

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: hybrid

Funders: Whitehall Foundation, National Institutes of Health, National Institute on Deafness and Other Communication Disorders