Abstract：
OBJECTIVE: Taste modifies eating behaviour, impacting body weight and potentially obesity development. The Obese Taste Bud (OTB) Study is a prospective cohort study launched in 2020 at the University of Leipzig Obesity Centre in cooperation with the HI-MAG Institute. OTB will test the hypothesis that taste cell homeostasis and taste perception are linked to obesity. Here, we provide the study design, data collection process and baseline characteristics.
METHODS: Participants presenting overweight, obesity or normal weight undergo taste and smell tests, anthropometric, and taste bud density (TBD) assessment on Day 1. Information on physical and mental health, eating behaviour, physical activity, and dental hygiene are obtained, while biomaterial (saliva, tongue swap, blood) is collected in the fasted state. Further blood samples are taken during a glucose tolerance test. A stool sample is collected at home prior to Day 2, on which a taste bud biopsy follows dental examination. A subsample undergoes functional magnetic resonance imaging while exposed to eating-related cognitive tasks. Follow-up investigations after conventional weight loss interventions and bariatric surgery will be included.
RESULTS: Initial results show that glycated haemoglobin levels and age are negatively associated with TBD, while an unfavourable metabolic profile, current dieting, and vegan diet are related to taste perception. Olfactory function negatively correlates with age and high-density lipoprotein cholesterol.
CONCLUSIONS: Initial findings suggest that metabolic alterations are relevant for taste and smell function and TBD. By combining omics data from collected biomaterial with physiological, metabolic and psychological data related to taste perception and eating behaviour, the OTB study aims to strengthen our understanding of taste perception in obesity.
METHODS: Participants presenting overweight, obesity or normal weight undergo taste and smell tests, anthropometric, and taste bud density (TBD) assessment on Day 1. Information on physical and mental health, eating behaviour, physical activity, and dental hygiene are obtained, while biomaterial (saliva, tongue swap, blood) is collected in the fasted state. Further blood samples are taken during a glucose tolerance test. A stool sample is collected at home prior to Day 2, on which a taste bud biopsy follows dental examination. A subsample undergoes functional magnetic resonance imaging while exposed to eating-related cognitive tasks. Follow-up investigations after conventional weight loss interventions and bariatric surgery will be included.
RESULTS: Initial results show that glycated haemoglobin levels and age are negatively associated with TBD, while an unfavourable metabolic profile, current dieting, and vegan diet are related to taste perception. Olfactory function negatively correlates with age and high-density lipoprotein cholesterol.
CONCLUSIONS: Initial findings suggest that metabolic alterations are relevant for taste and smell function and TBD. By combining omics data from collected biomaterial with physiological, metabolic and psychological data related to taste perception and eating behaviour, the OTB study aims to strengthen our understanding of taste perception in obesity.
摘要：
目标：味觉改变饮食行为，影响体重和潜在的肥胖发展。肥胖味蕾（OTB）研究是一项前瞻性队列研究，于2020年在莱比锡大学肥胖中心与HI-MAG研究所合作启动。OTB将检验味觉细胞稳态和味觉感知与肥胖有关的假设。这里,我们提供研究设计，数据收集过程和基线特征。
方法：出现超重的参与者，肥胖或正常体重接受味觉和嗅觉测试，人体测量学,和第1天的味蕾密度(TBD)评估。关于身心健康的信息，饮食行为,身体活动,并获得牙齿卫生，而生物材料(唾液，舌头交换，血液）在禁食状态下收集。在葡萄糖耐量试验期间采集进一步的血液样品。在第2天之前在家中收集粪便样品,在牙齿检查之后对其进行味蕾活检。子样本在暴露于与饮食相关的认知任务时经历了功能磁共振成像。将包括常规减肥干预措施和减肥手术后的后续调查。
结果：初步结果表明，糖化血红蛋白水平和年龄与TBD呈负相关，虽然不利的代谢特征，当前节食，纯素饮食与味觉有关。嗅觉功能与年龄和高密度脂蛋白胆固醇呈负相关。
结论：初步研究结果表明，代谢改变与味觉和嗅觉功能以及TBD有关。通过将来自收集的生物材料的组学数据与生理学数据相结合，与味觉感知和饮食行为相关的代谢和心理数据，OTB研究旨在加强我们对肥胖患者味觉感知的理解.
方法：出现超重的参与者，肥胖或正常体重接受味觉和嗅觉测试，人体测量学,和第1天的味蕾密度(TBD)评估。关于身心健康的信息，饮食行为,身体活动,并获得牙齿卫生，而生物材料(唾液，舌头交换，血液）在禁食状态下收集。在葡萄糖耐量试验期间采集进一步的血液样品。在第2天之前在家中收集粪便样品,在牙齿检查之后对其进行味蕾活检。子样本在暴露于与饮食相关的认知任务时经历了功能磁共振成像。将包括常规减肥干预措施和减肥手术后的后续调查。
结果：初步结果表明，糖化血红蛋白水平和年龄与TBD呈负相关，虽然不利的代谢特征，当前节食，纯素饮食与味觉有关。嗅觉功能与年龄和高密度脂蛋白胆固醇呈负相关。
结论：初步研究结果表明，代谢改变与味觉和嗅觉功能以及TBD有关。通过将来自收集的生物材料的组学数据与生理学数据相结合，与味觉感知和饮食行为相关的代谢和心理数据，OTB研究旨在加强我们对肥胖患者味觉感知的理解.
