<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112025000500885</article-id>
<article-id pub-id-type="doi">10.20960/nh.05815</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of genetic bitter taste perception on taste assessment in peptide-based oral nutritional supplements (ONS-PBD)]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia de la capacidad genética de percepción del sabor amargo en la valoración del sabor de los suplementos nutricionales orales a base de péptidos (ONS-PBD)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baena]]></surname>
<given-names><![CDATA[Juan Manuel Guardia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Hospital Universitario Virgen de las Nieves Department of Endocrinology and Nutrition ]]></institution>
<addr-line><![CDATA[Granada ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>10</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>10</month>
<year>2025</year>
</pub-date>
<volume>42</volume>
<numero>5</numero>
<fpage>885</fpage>
<lpage>893</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112025000500885&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112025000500885&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112025000500885&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: in inflammatory bowel disease, peptide-based oral nutritional supplements can be used to improve absorption and digestion and adherence to treatment. Certain amino acids are bitter, which may cause them to have a worse taste perception than others. We posited whether the genetic ability to detect bitter taste will influence personal taste and brand preferences between subjects and controls.  Material and methods: 27 patients with IBD and 31 healthy (control) subjects blindly rated 9 ONS-PBD on a 7-point Likert scale with regard to smell, taste, density, overall rating, bitter, sour, sweet and salty. A genetic predisposition to perceive the bitter taste was assessed by saliva sample with the TellmeGen® DNA test and confirmed using a N-propylthiouracil test strip.  Results: no differences were found between patients and controls in the perception of bitter taste or in the assessment of the ONS-PBDs. Overall, coffee flavours were preferred to vanilla flavours. The taste ratings of the products tested were low, except for 3 of the 9 products that were liked by more than 50 % of the subjects tested; the 2 preferred ones being Vital Peptido 1.5 Coffee and Vanilla. In all 51.3 % showed medium/intense to detect bitter taste. A genetic predisposition to perceive bitter taste did not alter the overall scores for bitter products.  Conclusions: no differences were found in the assessments between patients and controls. The assessment of the different ONS-PBDs was not altered by the subjects&#8217; perception of bitter taste. Product acceptability may be a factor in achieving greater adherence to treatment with this type of supplement.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: en la enfermedad inflamatoria intestinal, los suplementos nutricionales orales a base de péptidos pueden utilizarse para mejorar la absorción, la digestión y la adherencia al tratamiento. Ciertos aminoácidos tienen sabor amargo, lo que puede hacer que su percepción gustativa sea peor en comparación con otros. Nos planteamos si la capacidad genética para detectar el sabor amargo influye en la percepción personal del sabor y en las preferencias de marca entre los sujetos y los controles.  Material y métodos: un total de 27 pacientes con enfermedad inflamatoria intestinal y 31 sujetos sanos (controles) evaluaron a ciegas 9 ONS-PBD en una escala Likert de 7 puntos en relación con el olor, sabor, densidad, valoración general y las notas de amargor, acidez, dulzura y salinidad. La predisposición genética a percibir el sabor amargo se evaluó mediante una muestra de saliva con la prueba de ADN TellmeGen® y se confirmó utilizando una tira reactiva de N-propiltiouracilo (PROP).  Resultados: no se encontraron diferencias entre los pacientes y los controles en la percepción del sabor amargo ni en la valoración de los ONS-PBD. En general, los sabores de café fueron preferidos sobre los sabores de vainilla. Las puntuaciones de sabor de los productos analizados fueron bajas, excepto en 3 de los 9 productos, que fueron bien valorados por más del 50 % de los sujetos. Los dos productos más preferidos fueron Vital Péptido 1.5 Café y Vital Péptido 1.5 Vainilla. Un 51,3 % de los participantes presentó una detección media/intensa del sabor amargo. Sin embargo, la predisposición genética a percibir el sabor amargo no alteró las valoraciones generales de los productos amargos.  Conclusiones: no se encontraron diferencias en las valoraciones entre pacientes y controles. La evaluación de los distintos ONS-PBD no se vio afectada por la percepción del sabor amargo de los sujetos. La aceptabilidad del producto podría ser un factor clave para lograr una mayor adherencia al tratamiento con este tipo de suplementos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Bitter taste]]></kwd>
<kwd lng="en"><![CDATA[Genetic predisposition to taste]]></kwd>
<kwd lng="en"><![CDATA[Palatability]]></kwd>
<kwd lng="en"><![CDATA[Oral nutritional supplements]]></kwd>
<kwd lng="en"><![CDATA[Inflammatory bowel diseases]]></kwd>
<kwd lng="en"><![CDATA[Peptides]]></kwd>
<kwd lng="es"><![CDATA[Sabor amargo]]></kwd>
<kwd lng="es"><![CDATA[Predisposición genética al gusto]]></kwd>
<kwd lng="es"><![CDATA[Palatabilidad]]></kwd>
<kwd lng="es"><![CDATA[Suplementos nutricionales orales]]></kwd>
<kwd lng="es"><![CDATA[Enfermedades inflamatorias intestinales]]></kwd>
<kwd lng="es"><![CDATA[Péptidos]]></kwd>
</kwd-group>
</article-meta>
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