Physiological Mechanisms Underlying Food Taste Preference and Craving Based on the Gut Microbiome

The present study explored the physiological mechanisms underlying changes in food taste and craving under ambient temperature, and their feedback regulatory effects on the gut environment and host health. Mice were fed diets modified to present sweet, sour, salty or bitter tastes. Changes in health indexes and gut microbial composition were assessed. The decreasing order of mouse taste preference was sweet > salty > sour > bitter. The average mass gain of mice consuming the bitter diet was significantly higher than that of mice consuming the salty diet. The sour diet significantly affected the composition and structure of the gut microbial community by altering the intestinal pH. The relative abundances of some functional intestinal microorganisms such as Akkermansia, Dubosiella, Lachnospiraceae and Bacteroides were significantly influenced by the different taste-modified diets. Functional analysis indicated that the effects of the sweet, sour, bitter and salty diets on the structure of the intestinal flora involved signaling pathways associated with carbohydrate and lipid metabolism. In conclusion, alterations in dietary taste affect the intestinal flora structure, which in turn leads to changes in metabolic function and impacts host health.