Role Of Taste Research Articles

Editorial: Disciplinary aesthetics: the role of taste and affect for teaching and learning specific school subjects

Editorial: Disciplinary aesthetics: the role of taste and affect for teaching and learning specific school subjects

Effect of Soybean, Groundnut, Crayfish Inclusion and Vitamin C-fortified Formulated Food Blends on Biochemical, Hematological, Protein Quality and Performance Indices in Weanling Albino Rats

In this study, food staples comprising of Zea mays (maize), Sorghum bicolor (guinea corn), Glycine max (soybean), Arachis hypogea (groundnut) and Procambarus clarkii (crayfish) were traditionally processed and formulated into maize-guinea corn based weaning diets at 16% protein level. A replica of each diet was formulated with inclusion of vitamin C (50 mg/100 g diet). Fifty four 3-week old weanling albino rats (Rattus norvegicus) weighing between 36-39 g were placed into 13 groups of 4 rats per group and administered different diet groups ranging from maize- guinea corn base diet alone, through staples-inclusive diet (singly and in combination) and their vitamin c fortified replica diets, and standard commercial infant formula (Cerelac®) diet. Animals were sacrificed on the 28th day from onset of feeding and evaluated for biochemical, hematological and biological parameters; and sensory evaluation also conducted on the diets. Results showed significant increases in serum concentrations of protein, urea, creatinine; in the levels of red blood cell (RBC), hemoglobin (Hb) and packed cell volume (PCV); in total body weight gain and organ weights and insignificant changes in white blood cell (WBC) and platelet counts in the staples-inclusive diets compared to base diet and also in the vitamin C- fortified diets compared to non-fortified diets. Incorporation of food staples enhanced the protein quality of the diets while fortification with vitamin C increased only the biological value. On the acceptability rating, only the base gruel-crayfish mix showed significantly higher taste and overall acceptability. Therefore, the inclusion of the food blends comprising of soybean, groundnut and crayfish improved the nutritive content, hematopoietic potential, protein quality, taste and overall acceptability of the maize-guinea corn based weaning diet. These were further improved by fortification of the diets with vitamin C, while crayfish played a prominent role in taste and overall acceptance of the formulated diets. Fortification also significantly bridges the gap between the formulated weaning diets and Cerelac®, a standard commercial weaning formula in Nigeria.

Interoceptive abilities impairment correlates with emotional eating and taste abnormalities in children with overweight and obesity

Weight problems in children are associated with emotional eating, which has been linked to interoceptive abilities. Previous research also shows altered olfactory and gustatory perception in children with obesity and overweight. Therefore, we aimed to investigate the connection of alterations in olfactory and gustatory perception to interoceptive abilities and emotional eating among children with obesity and overweight. 23 children with overweight and obesity and age-matched controls with normal weight (12–16 years old) underwent olfactory and gustatory testing. Interoceptive abilities were assessed, focusing on interoceptive accuracy and interoceptive sensibility. Children with overweight and obesity showed significantly higher accuracy for detection of sweet taste, but descriptively lower accuracy for all other taste qualities compared to normal weight children. We found no changes in olfactory abilities in children with overweight and obesity. Emotional eating scores were elevated for children with overweight and obesity, and interoceptive accuracy scores were significantly lower. In both groups, interoceptive accuracy was inversely correlated with emotional eating. Our results support prior findings of altered gustatory abilities in children with overweight and obesity. The observed link between impaired interoceptive processes and heightened emotional eating in this group implies that interventions for overweight in children could benefit from targeting interoceptive abilities. This study provides meaningful grounds for further investigations into the roles of taste, emotional eating, and interoceptive abilities for overweight in children and adolescents.

Uma conversa sobre Antonio Candido

This brief essay addresses a relevant issue: the role of taste in the selection, description and interpretation of relevant literary events of the past. Consideration of the historicist training works signed by Antonio Candido – whether the fundamental work Formação da Literatura Brasileira, or the didactic Presença da Literatura Brasileira, carried out in partnership with José Aderaldo Castello – allows us to discern not only the operative literary taste, but its consequences for the valorization or devaluation of works and authors from the past. Another objective of this article is to provide elements to think about the permanence of this pattern of taste in later historical or critical works on Brazilian literature.

Taste adaptations associated with host specialization in the specialist Drosophila sechellia.

Chemosensory-driven host plant specialization is a major force mediating insect ecological adaptation and speciation. Drosophila sechellia, a species endemic to the Seychelles islands, feeds and oviposits on Morinda citrifolia almost exclusively. This fruit is harmless to D. sechellia but toxic to other Drosophilidae, including the closely related generalists D. simulans and D. melanogaster, because of its high content of fatty acids. While several olfactory adaptations mediating D. sechellia's preference for its host have been uncovered, the role of taste has been much less examined. We found that D. sechellia has reduced taste and feeding aversion to bitter compounds and host fatty acids that are aversive to D. melanogaster and D. simulans. The loss of aversion to canavanine, coumarin and fatty acids arose in the D. sechellia lineage, as its sister species D. simulans showed responses akin to those of D. melanogaster. Drosophila sechellia has increased taste and feeding responses towards M. citrifolia. These results are in line with D. sechellia's loss of genes that encode bitter gustatory receptors (GRs) in D. melanogaster. We found that two GR genes which are lost in D. sechellia, GR39a.a and GR28b.a, influence the reduction of aversive responses to some bitter compounds. Also, D. sechellia has increased appetite for a prominent host fatty acid compound that is toxic to its relatives. Our results support the hypothesis that changes in the taste system, specifically a reduction of sensitivity to bitter compounds that deter generalist ancestors, contribute to the specialization of D. sechellia for its host.

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle.

This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

The effect of gastrointestinal bitter sensing on appetite regulation and energy intake: A systematic review

Taste receptors are located on the epithelial surface throughout the alimentary canal to identify nutrients and potential toxins. In the oral cavity, the role of taste is to encourage or discourage ingestion, while in the gastrointestinal (GI) tract, the taste receptors help the body prepare for an appropriate response to the ingested foods. The GI sensing of bitter compounds may alter the secretion of appetite-related hormones thereby reducing food intake, which may have potential use for managing health outcomes. This systematic literature review investigated the acute effects of administering different bitter tasting compounds on circulating levels of selected GI hormones, subjective appetite, and energy intake in humans. A literature search was conducted using Medline, CINAHL and Web of Science databases. Of 290 articles identified, 16 met the inclusion criteria. Twelve studies assessed food intake; four of these found bitter administration decreased food intake and eight did not. Fourteen studies assessed subjective appetite; seven found bitter administration affected at least one measure of appetite and seven detected no significant changes. Nine studies included measures of GI hormones; no significant effects were found for changes in GLP-1, CCK or PYY. Four studies measured motilin and ghrelin and found mostly consistent changes in either food intake or subjective appetite. Overall, the data on food intake and subjective appetite were inconsistent, with only motilin and ghrelin responsive to post-oral bitter administration. There is limited consistent conclusive evidence that bitter compounds influence food intake, appetite or hormones with the reasons for this discussed within. Systematic review registrationCRD42021226102.

The association between salivary zinc levels and dysgeusia in COVID-19 patients.

Zinc insufficiency has been proposed to play a role in taste and smell impairment in Coronavirus disease 2019 (COVID-19) patients. Therefore, this study aimed at comparing salivary zinc levels in COVID-19 patients with and without dysgeusia. A total of 127 participants were recruited for this study. The patients were divided into three groups based on their COVID-19 test results and taste impairment. Groups I and II were COVID-19 positive with and without taste loss, respectively. Group III included the negative control participants. Salivary zinc levels were measured at baseline in all groups and three months after baseline in groups I and II. Wilcoxon signed-rank test was used to compare the zinc levels between baseline and three months after baseline within each group. Mann-Whitney U test was used to compare zinc levels between groups with different degrees of taste loss. Salivary zinc levels were significantly lower in the COVID-19 positive group with taste loss compared to levels in the group without taste loss or the negative controls (p<0.005). Three months after baseline, salivary zinc levels were significantly elevated in both COVID-19 positive groups (p<0.001). COVID-19 patients with dysgeusia had significantly lower levels of salivary zinc than positive and negative controls. Zinc levels were elevated after recovery, which may indicate that salivary zinc is directly associated with taste abnormalities and COVID-19 outcomes. This study showed that taste impairment is associated with lower salivary zinc levels in COVID-19 patients.

Changes in the expression of TRPV4 and TRPM8 channels in the colon of rats with 6-OHDA-induced Parkinson’s disease

Parkinson’s disease (PD) is neurodegenerative disease, which is accompanied by degeneration of dopaminergic neurons in subtantia nigra. Non-motor symptoms, in particular, disorders of the gastrointestinal (GI) tract are observed in 20-80% of patients some 15-20 years before clinically diagnosed PD and are not a least important feature of PD pathogenesis. The transient receptor potential (TRP) channels are expressed throughout the GI tract, where they play an important role in taste, thermoregulation, pain, mucosal function and homeostasis, control of interstitial motility etc. The aim of this study was to investigate the contribution of TRPV4 and TRPM8 channels in the GI motor function in the colon of rats with PD, incduced by injection of the 12 μg 6-hydroxydopamine (6-OHDA). The studies were performed on the 4th week and the 7th month after PD induction The rats were randomly divided into: I group – the sham-lesioned rats, 4 μl 0.9% NaCl, autopsy 4 weeks after injection (n = 5); II group – the 6-OHDA-PD rats, 4 μl 12 μg of 6-OHDA, autopsy 4 weeks after injection (n = 5); III group – the sham-lesioned rats, 4 μl 0.9% NaCl, autopsy 7 months after injection (n = 4); IV group – the 6-OHDA-PD rats, 4 μl 12 μg of 6-OHDA, autopsy 7 months after injection (n = 5). We evaluated the body weight of rats, GI transit time, the cecum weight index and immunohistochemical identification of tyrosine hydroxylase (TH) -positive cells, and TRPV4, TRPM8 expression in rat’s colon. We showed that on the 7th month of the experiment, the GI transit time doubles over time; the cecum weight index of 6-OHDA rats increased by 57%; the number of TH-positive cells in colon rats decreased 2-fold, while TRPM8 ion channels were downregulated in PD rats and TRPV4 ion channels were upregulated in the colon of rats with 6-OHDA-PD. It was concluded that TRPV4 and TRPM8 ion channels may be considered pharmacological targets in the progression of PD pathology.

TMEM16A channels and their role in taste.

TMEM16A channels and their role in taste.

Taste receptors in aquatic mammals: Potential role of solitary chemosensory cells in immune responses.

The sense of taste is associated with the evaluation of food and other environmental parameters such as salinity. In aquatic mammals, anatomic and behavioral evidence of the use of taste varies by species and genomic analysis of taste receptors indicates an overall reduction and, in some cases, complete loss of intact bitter and sweet taste receptors. However, the receptors used by taste buds in the oral cavity are found on cells in other areas of the body and play an important role in immune responses. In the respiratory tract, an example of such cells is solitary chemosensory cells (SCCs) which have bitter and sweet taste receptors. The bitter receptors detect chemicals given off by pathogens and initiate an innate immune response. Although many aquatic mammals may not have a role for taste in the assessment of food, they likely would benefit from the added protection that SCCs provide, especially considering respiratory diseases are a problem for many aquatic mammals. While evidence indicates that some species do not possess functional bitter receptors for taste, many do have intact bitter receptor genes and it is important for researchers to be aware of all roles for these receptors in homeostasis. Through a better understanding of the anatomy and physiology of aquatic mammal's respiratory systems, better treatment and management is possible.

Decreased self-reported appetite following insular cortex resection in patients with epilepsy

Entrenched deep within the Sylvian fissure, the insula has long been considered one of the least understood regions of the human brain, in part due to its restricted accessibility. However, recent evidence suggests that the insula plays a key role in gustation, interoception, cognitive and emotional processes, and likely integrates these different functions to contribute to the homeostatic control of food intake. In the past decade, our team has identified the insula as a potential site of epileptogenicity, which can be successfully treated by microsurgical resection. While most surgeries are successful in controlling insular epileptic seizures and lead to few postoperative deficits, the subtle changes that may occur in food-related experiences are still unknown. Using a self-report questionnaire, the present study sought to fill this gap by assessing changes in appetite in patients who underwent unilateral partial or complete insular resections (n = 17) as part of their epilepsy surgery. We compared them to a group of patients who underwent temporal lobe epilepsy surgery (n = 22) as a lesion-control group. A majority (59%) of the insular patients reported an alteration in appetite, with most of these changes being characterized by a persistent reduction. Such changes were rarely reported following temporal lobectomy (14%). While they significantly differed in terms of appetite changes, both groups were similar when examining post-surgical changes in weight, diet, exercise and eating habits. Insular patients with altered appetite also showed behavioral signs of dysfunctional interoceptive and gustatory functions, corroborating the idea that these systems play a role in the regulation of feeding behaviours. This research pushes our understanding of the mechanisms underlying food intake and could lead to avenues for the treatment of eating disorders.

Bitter Taste Perception in Chickens.

Many behavioral studies and histological analyses of the sense of taste have been conducted in chickens, as it plays an important role in the ingestion of feed. In recent years, various taste receptors have been analyzed, and the functions of fatty acids, umami, and bitter taste receptors in chickens have become clear. In this review, the bitter taste sense in chickens, which is the taste quality by which animals reject poisons, is discussed among a variety of taste qualities. Chickens have taste buds in the palate, the base of the oral cavity, and the root of the tongue. Bitter taste receptors, taste receptor type 2 members 1, 2, and 7 (T2R1, T2R2, and T2R7) are expressed in these tissues. According to functional analyses of bitter taste receptors and behavioral studies, T2R1 and T2R7 are thought to be especially involved in the rejection of bitter compounds in chickens. Furthermore, the antagonists of these two functional bitter taste receptors were also identified, and it is expected that such antagonists will be useful in improving the taste quality of feed materials and poultry drugs that have a bitter taste. Bitter taste receptors are also expressed in extra-oral tissues, and it has been suggested that gastrointestinal bitter taste receptors may be involved in the secretion of gastrointestinal hormones and pathogen defense mechanisms. Thus, bitter taste receptors in chickens are suspected to play major roles in taste sensing and other physiological systems.

Analysis of the Biochemical and Volatile Components of Qianlincha and Qiandingcha Prepared from Eurya alata Kobuski and Camellia cuspidate

Due to the accumulation of experiences on treating disease, tea began to develop to pluralism, and not limited to Camellia sinensis. The leaf buds of Eurya alata Kobuski and Camellia cuspidate were used to make Qianlincha (QLC) and Qiandingcha (QDC), which have special taste, aromas, and health benefits. In our study, the biochemical and volatile components of QLC and QDC were systematically analyzed and compared with a normal green tea (GT, C. sinensis). The biochemical and volatile components in the three tea samples were remarkably different. Compared with those in GT, QLC and QDC exhibited higher content of flavonoids and remarkably lower content of amino acids, catechins, and caffeine. High levels of flavonoids may play a crucial role in taste, liquor color, and health function of QLC and QDC. Low levels of amino acids, catechins, and caffeine may impart mouth-drying or velvety-like astringent taste; umami and refreshing taste of QLC and QDC was not as good as that of GT. High levels of linalool, geraniol, nonanal, dimethyl sulfide, and cis-jasmone may impart a clean and strongly floral or fruity aroma characteristic of QLC. High levels of linalool, 3,7-dimethyl-6-octen-3-ol, (-)-terpinen-4-ol, and terpenes may impart a strongly floral aroma characteristic of QDC.

Structure Basis and Gating Mechanism of Calcium Homeostasis Modulator 2 Channel

By mediating the purinergic signaling pathway, ATP release channels play a fundamental role in many neurological functions, including the modulation of excitatory synaptic strength, long-term synaptic potentiation, and neuronal excitability. The calcium homeostasis modulators are key ATP release channels consisting of three members, CALHM1, 2 and 3. CALHM channels plays essential roles in taste and neuron transmission, and their dysregulation has been associated with various neurological disorders including Alzheimer disease and ischemic brain damage. In the absence of Ca2+, the CALHMs are activated in a voltage-dependent manner, and the current can be inhibited by small molecules such as ruthenium red (RUR). The topology of CALHMs consists of four transmembrane domains (S1-S4) and a long cytosolic domain. Despite the importance of CALHM channels, their structures and functional properties are largely unexplored.We determined cryo-EM structures of full-length human CALHM2 in the Ca2+-free open state as both hemichannel and gap junction, and RUR-bound inhibited state at resolutions up to 2.7 Å. CALHM2 forms an unpreceded undecamer. We identified a RUR binding site located underneath the S1, where a mutation of a key residue (E37R) abolished RUR inhibition by patch-clamp electrophysiology. The primary determinants for the channel gate of CALHM2 are S1 and N-terminal helix (NTH), where remarkable conformational changes are observed when comparing the two functional states. The Ca2+-free hemichannel favors S1 in a vertical conformation, resulting in a large open pore. In the RUR-bound state, the RUR supports S1 in a lifted conformation, thus occluding the ion conducting pore. We propose a two-stage mechanism, whereby S1 adjusts the pore size coarsely and the NTH makes fine adjustments, eventually physically occluding the pore. Our work elucidates the molecular principles, overall architectures, stoichiometry of CALHM2 channel and its gating mechanism.

Decrease in sweet taste response and T1R3 sweet taste receptor expression in pregnant mice highlights a potential mechanism for increased caloric consumption in pregnancy

While much is known on how the maternal diet affects offspring fitness, less is known on the role of taste in guiding and promoting food intake during this crucial period. Women have intense food cravings and exhibit altered taste preferences during pregnancy, however the mechanistic details underlying these changes are presently unclear. We performed longitudinal brief-access taste testing in female mice before, during, and after pregnancy, along with quantitative PCR on taste buds and morphological analysis of taste tissues from pregnant and non-pregnant mice. Sucrose licking response decreased progressively during pregnancy compared to that prior to mating, with partial recovery in the post-partum period. No change in taste morphology was evident between pregnant and non-pregnant mice, however a notable decrease in T1R3 sweet taste receptor mRNA expression was recorded in pregnant dams. We conclude that altered taste preferences during pregnancy likely result from changes in the expression profile of taste buds in the mother, which may promote a less healthy diet while expecting.

Association between exclusively breast fed infant and picky eating behavior in children below five years old: a cross-sectional study

Background: Picky eating behaviors are prevalent during childhood and often linked to nutritional problems. Environmental factors play a role in taste and eating preferences, such as genetics, learning experiences, and culture including exclusive breast fed for six months. Nutritional problems deserve special attention for its long term consequences such as malnutrition, stunting, infection, social and cognitive impairment. In Indonesia, 50-60% parents have problems with picky eating behavior with their children.1 Objective: To investigate association between exclusively breast fed infant and picky eating behavior. Method: A cross-sectional study with purposive sampling was performed in 208 children at age below 5th years old in Serang. To assess picky eating behavior, the writer use Children Eating Behavior Questionnaire especially for food fussiness section (CEBQ-FF). Based on WHO recommendation, breast fed infant is infants that receive only breast milk for 6 months as an optimal way of feeding infants. Statistical analysis using chi square with p value &lt; 0.05 considered being significant and odds ratio &gt; 1 considered have causal effect. Result: Among 208 children, there are 123 children (59%) that have picky eating behavior and 43 children of them are exclusively breast fed. There is a relationship between exclusively breast fed infant and picky eating behavior (p=0.037). Exclusively breast fed is protective to picky eating behavior in children below 5th years old (OR= 0.43; CI 95%=0.51-0.6).Exclusive breast fed Picky eatersp valueOR (95% CI)Yes NoYes43470.037 0.43 (0.51-0.6)No8038 Conclusion: From this study, there are 59% children that have picky eating behavior. Exclusively breast fed for six months is protective to picky eating behavior in children below 5th years old, which corresponds well with WHO recommendations.

Sensory nutrition: The role of taste in the reviews of commercial food products

Many factors play a role in choosing what to eat or drink. We explored the role of sensation to explain these differences, drawing on consumer reviews for commercially available food products sold through an online retailer. We analyzed 393,568 unique food product reviews from Amazon customers with a total of 256,043 reviewers rating 67,553 products. Taste-associated words were mentioned more than words associated with price, food texture, customer service, nutrition, smell, or those referring to the trigeminal senses, e.g., “spicy”. We computed the overall number of reviews that mentioned taste qualities: the word taste was mentioned in over 30% of the reviews (N = 142,768), followed by sweet (10.7%, N = 42,315), bitter (2.9%, N = 11,424), sour (2.1%, N = 8252) and salty (1.4%, N = 5688). We identified 38 phrases used to describe the evaluation of sweetness, finding that ‘too sweet’ was used in nearly 0.8% of the reviews and oversweetness was mentioned over 25 times more often than under-sweetness. We then focused on ‘polarizing’ products, those that elicited a wide difference of opinion (as measured by the ranges of the product ratings). Using the products that had more than 50 reviews, we identified the top 10 most polarizing foods and provide representative comments about the polarized taste experience of consumers. Overall, these results support the primacy of taste in real-world food ratings and individualized taste experience, such as whether a product is ‘too sweet’. Analysis of consumer review data sets can provide information about purchasing decisions and customer sensory responses to particular commercially available products and represents a promising methodology for the emerging field of sensory nutrition.

Mouse Parabrachial Neurons Signal a Relationship between Bitter Taste and Nociceptive Stimuli.

Taste and somatosensation both mediate protective behaviors. Bitter taste guides avoidance of ingestion of toxins while pain sensations, such as noxious heat, signal adverse conditions to ward off harm. Although brain pathways for taste and somatosensation are typically studied independently, prior data suggest that they intersect, potentially reflecting their common protective role. To investigate this, we applied electrophysiologic and optogenetic techniques in anesthetized mice of both sexes to evaluate relationships between oral somatosensory and taste activity in the parabrachial nucleus (PbN), implicated for roles in gustation and pain. Spikes were recorded from taste-active PbN neurons tested with oral delivery of thermal and chemesthetic stimuli, including agonists of nocisensitive transient receptor potential (TRP) ion channels on somatosensory fibers. Gustatory neurons were also tested to follow electrical pulse stimulation of an oral somatosensory region of the spinal trigeminal subnucleus caudalis (Vc), which projects to the PbN. Neurons composed classic taste groups, including sodium, electrolyte, appetitive, or bitter cells. Across groups, most neurons spiked to Vc pulse stimulation, implying that trigeminal projections reach PbN gustatory neurons. Among such cells, a subpopulation responsive to the bitter taste stimuli quinine and cycloheximide, and aversive concentrations of sodium, cofired to agonists of nocisensitive TRP channels, including capsaicin, mustard oil, and noxious heat. Such neurons populated the lateral PbN. Further, nociceptive activity in PbN bitter taste neurons was suppressed during optogenetic-assisted inhibition of the Vc, implying convergent trigeminal input contributed to such activity. Our results reveal a novel role for PbN gustatory cells in cross-system signaling related to protection.SIGNIFICANCE STATEMENT Prior data suggest that gustatory and trigeminal neural pathways intersect and overlap in the parabrachial area. However, no study has directly examined such overlap and why it may exist. Here we found that parabrachial gustatory neurons can receive afferent projections from trigeminal nuclei and fire to oral nociceptive stimuli that excite somatosensory receptors and fibers. Activation to aversive nociceptive stimuli in gustatory cells was associated with responding to behaviorally avoided bitter tastants. We were further able to show that silencing trigeminal projections inhibited nociceptive activity in parabrachial bitter taste neurons. Our results imply that in the parabrachial area, there is predictable overlap between taste and somatosensory processing related to protective coding and that classically defined taste neurons contribute to this process.

Longissimus dorsi muscle transcriptomic analysis of Yunling and Chinese simmental cattle differing in intramuscular fat content and fatty acid composition.

Intramuscular fat (IMF) content and fatty acid (FA) composition vary significantly across beef cattle breeds, which play an important role in taste and nutritional value. However, the molecular mechanisms underlying these phenotypic differences remain unknown. The present study compared meat quality traits between Yunling cattle and Chinese Simmental cattle. Yunling cattle showed a lower IMF content and proportion of monounsaturated fatty acids (MUFA), as well as higher proportions of saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), and short-chain fatty acids (sc-FA) in the longissimus dorsi (LD) muscle than Chinese Simmental cattle. To further identify the candidate genes and pathways responsible for these phenotypic differences, the transcriptome of LD muscle from the two breeds were measured using RNA-seq. A total of 1347 differentially expressed genes were identified. The major metabolic pathways that were differentially modulated were lipolysis and glycometabolism. Yunling cattle showed a higher expression of lipolysis genes (ALDH9A1, ACSL5, ACADM, ACAT2, ACOT2) and a lower expression of genes related to glycometabolism (PGM1, GALM, PGM1, GPI, LDHA). This research identified candidate genes and pathways for IMF content and FA composition in the LD muscle of beef cattle, which may facilitate the design of new selection strategies to improve meat quality.