Application of oral metabolism marker in preparation of product for judging taste sensitivity

Abstract

The invention provides application of an oral metabolism marker in preparation of a product for judging taste sensitivity. The oral metabolism marker is prepared from one or more of tetrapeptide Ala-Phe-Gln-Lys, dipeptide Leu-Phe, Melophlin P, L-threo-sphingosine, 11-methylpentacosanoic acid, conjugated linoleic acid, 2-amino-3-methyl-1-butanol, 8-methylnonadecanoic acid and acyl glycol ester, and the oral metabolism marker is prepared from one or more of tetrapeptide Ala-Phe-Gln-Lys, dipeptide Leu-Phe, Melophlin P, L-threo-sphingosine, 11-methylpentacosanoic acid, conjugated linoleic acid, 2-amino-3-methyl-1-butanol, 8-methylnonadecanoic acid and Through collaborative analysis of multiple markers, metabolic pathways related to taste sensitivity can be comprehensively covered, the distinguishing accuracy of high, medium and low taste sensitivity is remarkably improved, the problem that the specificity of a single marker is insufficient is solved, and rapid and accurate screening of taste sensitivity of different types of people can be achieved.

Description

Technical Field

[0001] This invention belongs to the field of biological detection technology, and specifically relates to the application of oral metabolic markers in the preparation of products for judging taste sensitivity. Background Technology

[0002] Taste, as an important physiological sensory function of the human body, is closely related to nutrient intake, dietary preferences, and quality of life. Significant differences exist in taste sensitivity among individuals, influenced by various factors such as age, genetics, and environment. Accurate taste assessment is of great importance to fields such as food science, nutritional intervention, and clinical medicine.

[0003] Currently, the methods for judging taste sensitivity mainly rely on sensory evaluation analysis (such as the three-point forced choice method, threshold measurement, etc.). These methods require professional personnel to operate, the experimental procedures are cumbersome, the cooperation of the subjects is highly required, and it is difficult to achieve rapid screening of large-scale populations.

[0004] In the application of biomarkers, existing technologies mostly focus on disease diagnosis: for example, identifying diseases such as oral cancer and chronic obstructive pulmonary disease through oral metabolites (such as specific metabolites in saliva). The core logic is to screen for differentially expressed metabolites between disease and healthy states through metabolomics analysis. However, these technologies are all aimed at pathological states and almost never involve the identification of physiological functions (such as taste sensitivity), lacking research on the correlation between metabolic markers and physiological indicators such as taste thresholds.

[0005] A few other patents relate to the assessment of taste function, such as diagnosing taste loss by detecting the level of sonic hedgehog protein in nasal mucus or saliva. However, these rely on protein markers and antibody-based ELISA methods, which are prone to false positives due to cross-reactivity and protein dimers, resulting in insufficient accuracy in assessing taste sensitivity in large populations. Furthermore, proteins are relatively unstable (easily degraded) in oral samples such as saliva, further limiting their practical application value.

[0006] Therefore, there is an urgent need to develop a taste sensitivity assessment technology based on more stable and direct biomarkers that reflect physiological state and is suitable for rapid screening of large-scale populations. Summary of the Invention

[0007] In view of the problems existing in the prior art, the purpose of this invention is to provide the application of oral metabolic markers in the preparation of products for judging taste sensitivity, which can realize rapid and accurate screening of taste sensitivity in different types of people.

[0008] The objective of this invention is achieved through the following technical solution:

[0009] The first aspect of the present invention provides a set of oral metabolic markers for judging taste sensitivity, including one or more of the following: tetrapeptide Ala-Phe-Gln-Lys, dipeptide Leu-Phe, Melophlin P, L-threo-sphingosine, 11-methylpecosanolic acid, conjugated linoleic acid, 2-amino-3-methyl-1-butanol, 8-methylnonadecanoic acid, and acyl glycol ester.

[0010] Furthermore, the tastes include sweet, salty, sour, bitter, and umami.

[0011] The second aspect of the present invention provides the use of the oral metabolic markers and / or their detection reagents described in the first aspect in the preparation of products for determining taste sensitivity.

[0012] Furthermore, the types of samples that the test reagent can detect include oral saliva samples, tongue dorsum samples, and supragingival plaque samples.

[0013] Furthermore, the detection reagent is used to detect the oral metabolic markers by liquid chromatography-mass spectrometry.

[0014] Furthermore, the step of detecting the oral metabolic markers using liquid chromatography-mass spectrometry includes:

[0015] (1) Sample pretreatment: Add pre-cooled acetonitrile to the sample to be tested, vortex and let stand, centrifuge to collect the supernatant, and store at -80℃.

[0016] (2) The pretreated sample was subjected to liquid chromatography-mass spectrometry analysis. In the liquid chromatography system, mobile phase A was water containing 0.1% formic acid, mobile phase B was acetonitrile containing 0.1% formic acid, column temperature was 40℃, and chromatographic column was Kinetex F5. ​​In the mass spectrometry system, positive and negative ions were collected separately. The MS primary mass number range was 60-1300 m / z, and the MS / MS secondary fragmentation collection mode was 20 MS / MS, 40-1300 m / z.

[0017] Furthermore, the taste sensitivity is divided into low taste sensitivity, medium taste sensitivity, and high taste sensitivity;

[0018] If the content of 11-methylpenosaccharide is less than 0.1%, 8-methylnonadecanoic acid is less than 0.3%, L-threo-sphingosine and Melophlin P is less than 0.4%, dipeptide Leu-Phe, 2-amino-3-methyl-1-butanol and acyl ethylene glycol ester are less than 1%, tetrapeptide Ala-Phe-Gln-Lys is greater than 0.1%, and conjugated linoleic acid is greater than 0.3% in the sample, it is judged to have low taste sensitivity.

[0019] If the content of 11-methylpenosaccharide is higher than 0.1%, 8-methylnonadecanoic acid is higher than 0.3%, L-threo-sphingosine and Melophlin P is higher than 0.4%, dipeptide Leu-Phe, 2-amino-3-methyl-1-butanol and acyl ethylene glycol ester are higher than 1%, tetrapeptide Ala-Phe-Gln-Lys is lower than 0.1%, and conjugated linoleic acid is lower than 0.3%, then it is judged as having high taste sensitivity.

[0020] The remaining cases are judged as moderate taste sensitivity.

[0021] A third aspect of the present invention provides a kit for detecting taste sensitivity, the kit comprising the oral metabolic markers and / or detection reagents described in the first aspect.

[0022] Compared with the prior art, the present invention has the following significant advantages:

[0023] 1. Biomarkers more accurately reflect physiological state and are more stable: Metabolites are the end products of the interaction between genes, proteins, and the environment. Changes in their levels can directly reflect an individual's physiological state, and small changes in genes / proteins can be amplified at the metabolite level, making the judgment of taste sensitivity more sensitive. Meanwhile, the oral metabolic biomarkers (such as tetrapeptides, fatty acids, sphingolipids, etc.) screened in this invention are significantly more stable in oral samples such as saliva than proteins (which are less prone to degradation), reducing errors in sample processing and detection, and improving the reliability of results.

[0024] 2. Enhanced accuracy of judgment through combination of multiple biomarkers: The nine metabolic biomarkers screened in this invention cover a wide range of substances, including tetrapeptides (Ala-Phe-Gln-Lys), dipeptides (Leu-Phe), sphingolipids (L-threo-sphingosine), fatty acids (conjugated linoleic acid, methyl alkyl acid, etc.), and acyl esters (acyl glycol esters). Through synergistic analysis of multiple biomarkers, the metabolic pathways related to taste sensitivity can be comprehensively covered, significantly improving the accuracy of distinguishing between high, medium, and low taste sensitivity and overcoming the problem of insufficient specificity of single biomarkers.

[0025] 3. Suitable for large-scale population screening with higher efficiency: The kit of this invention uses liquid chromatography-mass spectrometry (LC-MS) technology, which can simultaneously analyze hundreds of metabolites. Combined with standardized sample pretreatment procedures (such as acetonitrile precipitation of proteins and specific mobile phase elution), it achieves high-throughput detection of taste sensitivity. Compared with traditional sensory evaluation or ELISA methods, it is faster and easier to operate, and can meet the rapid screening needs of large-scale populations (such as different age and gender groups).

[0026] 4. Broad coverage of population characteristics, with greater universality: This invention uses age differences (young people and the elderly) as the basis for population grouping. The combination of metabolic markers screened fully considers the differences in taste sensitivity at different ages, making it not only applicable to specific populations, but also widely covering individuals of different ages and taste threshold distributions, thus enhancing the universality and practical application value of the technical solution.

[0027] 5. Applicable to multiple taste types with better scalability: Experimental verification shows that this combination of metabolic markers can not only be used to determine the sensitivity to sweetness, but also effectively distinguish the sensitivity to other taste types such as saltiness and sourness (confirmed by correlation analysis with saltiness threshold and sourness threshold), which provides the possibility for comprehensive evaluation of multiple taste types and expands its application scenarios (such as food formulation design, personalized nutrition guidance, etc.). Attached Figure Description

[0028] The present invention will be further described below with reference to the accompanying drawings and embodiments:

[0029] Figure 1 This is a schematic flowchart of the oral metabolic biomarker screening method in Example 1;

[0030] Figure 2 The results show the perception threshold (left) and recognition threshold (right) of sweetness for different age groups;

[0031] Figure 3 The total ion chromatogram overlay results of the QC sample are shown;

[0032] Figure 4 Volcano diagram of differentially metabolized substances;

[0033] Figure 5 The correlation analysis results between the combination of oral metabolic markers and the sweetness threshold are shown (**p<0.01, *p<0.05);

[0034] Figure 6 The correlation analysis results of the combination of oral metabolic markers with the salty and sour taste thresholds are shown (**p<0.01, *p<0.05);

[0035] Figure 7 The results show the linear fit between the combination of oral metabolic markers and the sweetness threshold. Detailed Implementation

[0036] The implementation of this invention is not limited to the embodiments described below. Any modifications and / or alterations made to this invention will fall within the scope of protection of this invention. In this invention, unless otherwise specified, all equipment and raw materials are commercially available or commonly used in the industry. Unless otherwise specified, the methods used in the embodiments are techniques generally applicable in the field.

[0037] For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0038] Example 1: Oral metabolic markers for determining sweetness sensitivity

[0039] like Figure 1 As shown, this embodiment provides a method for screening oral metabolic markers for determining taste sensitivity (sweetness), specifically including the following steps:

[0040] Step 1, Data Collection:

[0041] S11, Recruiting Subjects

[0042] Forty healthy participants were recruited based on age differences, including 30 young adults (20-30 years old) and 10 older adults (60-70 years old). All participants met the following criteria: good physical health, no smoking or heavy drinking habits, no specific periodontal treatment or antibiotic use within the past three months, and no symptoms of oral diseases such as gingival bleeding, oral ulcers, or toothache on the day of participation. All participants signed informed consent forms before proceeding with the study.

[0043] Information on all subjects is shown in Table 1.

[0044] Table 1. Statistics on basic information of the subjects

[0045]

[0046] S12, Sensory evaluation of taste sensitivity

[0047] The three-point forced choice (3-AFC) method was used to explore differences in individual taste sensitivity among different groups. A 15 mL solution of food-grade sucrose at a specific concentration was prepared using purified water as a taste stimulus sample, and simultaneously provided to the subjects along with two 15 mL reference cups of purified water. Subjects were asked to identify the different cup from three identical cups labeled with three random numbers, and to rate the taste attribute of that sample using one of seven options: sour, sweet, bitter, salty, umami, watery, or indescribable. Samples were presented in ascending order of concentration. All tests were conducted at room temperature. Subjects were required to fast for one hour before sampling (water was permitted) and rinse their mouths with purified water before the test. Purified water was provided during the tasting process for oral hygiene.

[0048] The detection threshold and recognition threshold of sweetness are calculated using the following formulas:

[0049]

[0050] In the formula, C is the threshold, C n For the last concentration that was not correctly identified, C n+1 This is the last concentration that was not correctly identified.

[0051] The results are as follows Figure 2 As shown, the detection threshold and recognition threshold of the young adult group were significantly higher than those of the adult group (p < 0.001). Furthermore, the threshold results of the two groups showed a wide distribution, effectively covering the broad characteristics of differences in taste sensitivity among different population groups.

[0052] Step 2, Oral sample collection and analysis:

[0053] S21, Oral saliva sample collection

[0054] Taking saliva samples as an example, to avoid the influence of circadian rhythms on saliva secretion, saliva collection time is fixed between 9:00 AM and 11:00 AM every day. During sampling, subjects remain seated with their heads tilted forward at a 45-degree angle and their tongues lightly touching their front teeth, allowing saliva to accumulate naturally before being spit into a sterile sampler through an oval funnel. This method collects naturally secreted saliva during rest. All participants meeting the inclusion criteria must fast for at least 1 hour before sampling (drinking water is permitted) and rinse their mouths with purified water to remove food debris and ensure sample quality.

[0055] S22, Sample Preprocessing

[0056] Add 200 μL of pre-cooled acetonitrile to 100 μL of saliva sample, vortex for 30 s, incubate at -20℃ for 30 min, then centrifuge at 15000 rpm and 4℃ for 10 min. Collect the supernatant and centrifuge again at 15000 rpm and 4℃ for 10 min. Transfer the final supernatant to an LC vial and store at -80℃ until LC-MS analysis. Quality control (QC) samples are prepared by mixing equal volumes of extracts from all saliva samples and are interspersed between samples during mass spectrometry to evaluate the stability of the system's mass spectrometry platform throughout the experiment.

[0057] S23, Mass Spectrometry Analysis

[0058] Non-target metabolomics analysis of saliva samples was performed using a high-resolution X500R. In the liquid chromatography system, mobile phase A was water containing 0.1% formic acid, and mobile phase B was acetonitrile containing 0.1% formic acid. The column temperature was 40℃, and the column was a Kinetex F5 (2.1×150mm, 2.6μm). In the mass spectrometry system, positive and negative ions were acquired separately. The MS primary mass number range was 60–1300 m / z, and the MS / MS secondary fragmentation acquisition mode was 20 MS / MS, 40–1300 m / z. An IDA information-dependent acquisition mode was used with real-time dynamic background subtraction to obtain highly efficient secondary fragment ions (Dynamic Background Subtraction). The CID secondary collision energy was 35 ± 15 eV (collecting three different collision energy spectra to obtain comprehensive and rich fragment ion information). Data were acquired using SCIEX OS software, and metabolite identification was performed using MExplorer Ultimate software. Peak area normalization was used for semi-quantitative analysis of the relative content of different compounds in each saliva sample.

[0059] Add 5 QC control samples to ensure the accuracy and precision of the experiment. For example... Figure 3 As shown, the total ion chromatograms of the QC samples show good overlap, indicating good data stability. RSD% analysis of peak areas for all metabolites in the QC samples revealed that over 95% of the metabolites had RSD% < 30%, indicating good instrument stability and strong resistance to contamination during sample operation. The sample data are reliable and can be used for subsequent statistical analysis.

[0060] Step 3, initial screening of differential metabolites:

[0061] A total of 1690 metabolic compounds were detected in oral saliva samples. Differential abundance analysis was used, and based on statistical significance p < 0.05, biological effect size |log2(Fold Change)| > 1, and variable projection importance VIP > 1, 103 metabolites were initially screened that showed significant differences compared to the younger group (high taste sensitivity) and the older group (low taste sensitivity). Figure 4 ).

[0062] Step 4, Identification of the combination of metabolic markers:

[0063] Further correlation analysis revealed that among the 105 differentially expressed metabolites, 9 metabolites were significantly correlated with both the perception and recognition thresholds of sweetness, and were defined as a combination of oral metabolic markers for determining an individual's sweetness sensitivity.

[0064] like Figure 5The results showed that the contents of L-threo-Sphingosine C-18, 2-amino-3-methyl-1-butanol, acyl glycol ester AEG (o-15:2 / 15:0), 8-methylnonadecanoic acid, Melophlin P, dipeptide Leu-Phe, and 11-methylpentadecanoic acid were significantly negatively correlated with the sweetness threshold, while the contents of tetrapeptide Ala-Phe-Gln-Lys and conjugated linoleic acid (10E,12Z) were significantly positively correlated with the sweetness threshold. Specifically, the contents of L-threo-sphingosine C-18, 2-amino-3-methyl-1-butanol, acyl glycol ester AEG (o-15:2 / 15:0), 8-methylnonadecanoic acid, Melophlin P, dipeptide Leu-Phe, and 11-methylpentacosanoic acid were significantly positively correlated with sweetness sensitivity, while the contents of tetrapeptide Ala-Phe-Gln-Lys and conjugated linoleic acid (10E,12Z) were significantly negatively correlated with sweetness sensitivity. This indicates that the combination of metabolic markers identified based on the aforementioned method can be used to determine an individual's sweetness sensitivity.

[0065] Example 2: Oral metabolic markers for determining salty taste sensitivity

[0066] The only difference from Example 1 is that food-grade sodium chloride was used as the taste stimulus sample in the taste sensitivity analysis and the saltiness threshold was calculated.

[0067] Correlation analysis showed that among the nine metabolic markers described in Example 1, the contents of L-threo-Sphingosine C-18, 2-amino-3-methyl-1-butanol, acyl glycol ester AEG (o-15:2 / 15:0), and 8-methylnonadecanoic acid were significantly negatively correlated with the saltiness threshold (results are shown in Figure 1). Figure 6(As shown). That is, the contents of L-threo-Sphingosine C-18, 2-amino-3-methyl-1-butanol, acyl glycol ester AEG (o-15:2 / 15:0), and 8-methylnonadecanoic acid were significantly positively correlated with saltiness sensitivity, indicating that the combination of oral metabolic markers identified by the method can be used to determine an individual's saltiness sensitivity.

[0068] Example 3: Oral metabolic markers for determining sour taste sensitivity

[0069] The only difference from Example 1 is that food-grade sodium citrate monohydrate was used as the taste stimulus sample in the taste sensitivity analysis and the sour taste threshold was calculated.

[0070] Correlation analysis showed that among the nine metabolic markers described in Example 1, the contents of L-threo-Sphingosine C-18, 2-amino-3-methyl-1-butanol, acyl glycol ester AEG (o-15:2 / 15:0), 8-methylnonadecanoic acid, and 11-methylpentadecanoic acid were significantly negatively correlated with the sour taste threshold, while the contents of the tetrapeptide Ala-Phe-Gln-Lys and conjugated linoleic acid (10E, 12Z) were significantly positively correlated with the sour taste threshold (results are shown in Figure 1). Figure 6 (As shown). Specifically, the contents of L-threo-Sphingosine C-18, 2-amino-3-methyl-1-butanol, acyl glycol ester AEG (o-15:2 / 15:0), 8-methylnonadecanoic acid, and 11-methylpentacosanoic acid were significantly positively correlated with sour taste sensitivity, while the contents of the tetrapeptide Ala-Phe-Gln-Lys and conjugated linoleic acid (10E,12Z) were significantly negatively correlated with sensitivity. This indicates that the combination of metabolic markers identified based on the above method can be used to determine an individual's sour taste sensitivity.

[0071] Example 4:

[0072] This embodiment provides a method for determining a subject's taste sensitivity, including the following steps:

[0073] (1) Oral saliva sample collection: Saliva samples were collected from the subjects according to the method described in Example 1.

[0074] (2) Sample pretreatment: Add 200 μL of acetonitrile (pre-cooled) to 100 μL of saliva sample, vortex for 30 s, let stand at -20℃ for 30 min, then centrifuge at 15000 r / min at 4℃ for 10 min; take the supernatant and centrifuge again at 15000 r / min at 4℃ for 10 min. Transfer the final supernatant to an LC vial and store at -80℃ until LC-MS analysis.

[0075] (2) The pretreated saliva samples were analyzed by liquid chromatography-mass spectrometry. In the liquid chromatography system, mobile phase A was water containing 0.1% formic acid, mobile phase B was acetonitrile containing 0.1% formic acid, column temperature was 40℃, and chromatographic column was Kinetex F5. ​​In the mass spectrometry system, positive and negative ions were collected separately. The MS primary mass number range was 60-1300 m / z, and the MS / MS secondary fragmentation collection mode was 20 MS / MS, 40-1300 m / z.

[0076] The levels of the nine oral metabolic markers described in Example 1 were detected in saliva samples to determine the level of taste sensitivity.

[0077] (1) Linear fitting was performed between the nine metabolic markers and the taste (sweetness) threshold (results are shown in the figure). Figure 7 As shown in the figure, calculate the content of each metabolite corresponding to the average value of the taste threshold (i.e., the reference value).

[0078] (2) The contents of the tetrapeptide Ala-Phe-Gln-Lys and conjugated linoleic acid were positively correlated with the threshold. Figure 5 Therefore, when the content of these two compounds is higher than the reference value, the taste threshold is high and the taste sensitivity is low; the content of the other seven metabolites is negatively correlated with the threshold, therefore, when the content of these seven compounds is lower than the reference value, the taste threshold is high and the taste sensitivity is low.

[0079] (3) If the content of all 9 metabolites meets the conditions described in (2), it is judged as low taste sensitivity; otherwise, if the content of all 9 metabolites does not meet the conditions described in (2), it is judged as high taste sensitivity; otherwise, it is judged as medium taste sensitivity.

[0080] (4) Taste sensitivity evaluation indicators:

[0081] If the content of 11-methylpenosaccharide is less than 0.1%, the content of 8-methylnonadecanoic acid is less than 0.3%, the content of L-threo-sphingosine and Melophlin P is less than 0.4%, the content of dipeptide Leu-Phe, 2-amino-3-methyl-1-butanol and acyl ethylene glycol ester is less than 1%, the content of tetrapeptide Ala-Phe-Gln-Lys is greater than 0.1%, and the content of conjugated linoleic acid is greater than 0.3%, then it is judged as having low taste sensitivity.

[0082] If the content of 11-methylpenosaccharide is higher than 0.1%, the content of 8-methylnonadecanoic acid is higher than 0.3%, the content of L-threo-sphingosine and Melophlin P is higher than 0.4%, the content of dipeptide Leu-Phe, 2-amino-3-methyl-1-butanol and acyl ethylene glycol ester is higher than 1%, the content of tetrapeptide Ala-Phe-Gln-Lys is lower than 0.1%, and the content of conjugated linoleic acid is lower than 0.3%, then it is judged as having high taste sensitivity.

[0083] In other cases, the sensitivity is judged to be moderate.

[0084] Table 2 below shows the test and evaluation results for some subjects.

[0085] Table 2 Results of taste sensitivity testing of subjects

[0086]

[0087] Finally, it should be noted that the above description is only used to illustrate the technical solutions of the present invention and is not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention.

Claims

1. A set of oral metabolic markers for assessing taste sensitivity, characterized in that, The oral metabolic markers include one or more of the following: tetrapeptide Ala-Phe-Gln-Lys, dipeptide Leu-Phe, Melophlin P, L-threo-sphingosine, 11-methylpecosanolic acid, conjugated linoleic acid, 2-amino-3-methyl-1-butanol, 8-methylnonadecanoic acid, and acyl glycol ester.

2. The oral metabolic marker according to claim 1, characterized in that, The tastes mentioned include sweet, salty, sour, bitter, and umami.

3. The use of the oral metabolic markers and / or their detection reagents as described in claim 1 in the preparation of products for determining taste sensitivity.

4. The application according to claim 3, characterized in that, The types of samples tested by the test reagent include oral saliva samples, tongue back samples, and supragingival plaque samples.

5. The application according to claim 3, characterized in that, The detection reagents were used to detect the oral metabolic markers by liquid chromatography-mass spectrometry.

6. The application according to claim 5, characterized in that, The steps for detecting the oral metabolic markers using liquid chromatography-mass spectrometry include: (1) Sample pretreatment: Add pre-cooled acetonitrile to the sample to be tested, vortex and let stand, centrifuge to collect the supernatant, and store at -80℃. (2) The pretreated sample was subjected to liquid chromatography-mass spectrometry analysis. In the liquid chromatography system, mobile phase A was water containing 0.1% formic acid, mobile phase B was acetonitrile containing 0.1% formic acid, column temperature was 40℃, and chromatographic column was Kinetex F5. ​​In the mass spectrometry system, positive and negative ions were collected separately. The MS primary mass number range was 60-1300 m / z, and the MS / MS secondary fragmentation collection mode was 20 MS / MS, 40-1300 m / z.

7. The application according to claims 3 to 6, characterized in that, The taste sensitivity is divided into low taste sensitivity, medium taste sensitivity and high taste sensitivity; If the content of 11-methylpenosaccharide is less than 0.1%, 8-methylnonadecanoic acid is less than 0.3%, L-threo-sphingosine and Melophlin P is less than 0.4%, dipeptide Leu-Phe, 2-amino-3-methyl-1-butanol and acyl ethylene glycol ester are less than 1%, tetrapeptide Ala-Phe-Gln-Lys is greater than 0.1%, and conjugated linoleic acid is greater than 0.3% in the sample, it is judged to have low taste sensitivity. If the content of 11-methylpenosaccharide is higher than 0.1%, 8-methylnonadecanoic acid is higher than 0.3%, L-threo-sphingosine and Melophlin P is higher than 0.4%, dipeptide Leu-Phe, 2-amino-3-methyl-1-butanol and acyl ethylene glycol ester are higher than 1%, tetrapeptide Ala-Phe-Gln-Lys is lower than 0.1%, and conjugated linoleic acid is lower than 0.3%, then it is judged as having high taste sensitivity. The remaining cases are judged as moderate taste sensitivity.

8. A reagent kit for detecting taste sensitivity, characterized in that, The kit contains the oral metabolic markers and / or their detection reagents as described in claim 1.

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