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Results for “Taste Perception”

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PubMed1989

Taste evaluation and compliance of two paediatric formulations of phenoxymethylpenicillin in children.

The primary objective of the study was to evaluate the taste of two formulations of phenoxymethylpenicillin suspension in children. The two suspensions, designated Test and Standard, differed only in their flavouring and sweetening agents. The secondary objectives were to study age-related differences in taste perception, to evaluate the acceptability of the suspensions, and to determine patient compliance. In 319 children with acute otitis media a taste description was recorded after a single therapeutic dose. The patient's own spontaneous verbal judgements, directly after the dose intake and also 3-4 minutes later, were recorded. The parents were asked about the child's acceptance of the suspension after finalized treatment. For 214 patients compliance was calculated from the remaining amount of suspension in the returned medication bottles. The study indicated that children aged 6 years or older considered the test formulation to be better-tasting than the standard formulation. The judgements by the parents also indicated that the test suspension was more acceptable. In children below 6 years there was no significant difference between the two suspensions with regard to taste or acceptance. A high patient compliance (greater than or equal to 90%) was obtained in 88% of the patients.

Child↗

PubMed1981

Age and sex effects on taste of sucrose, NaCl, citric acid and caffeine.

A procedure combining forced choice discrimination with intensity scaling served to evaluate taste perception of sucrose, NaCl, citric acid and caffeine in 24 young and 24 geriatric subjects. Each group was divided equally by sex. No overall sex differences occurred for taste discrimination, and suprathreshold taste intensity scaling for sucrose and NaCl did not differ by sex or age. However, young adults generally discriminated lower concentrations of citric acid and caffeine from water blanks than did geriatric subjects. Younger subjects judged suprathreshold concentrations of caffeine significantly more intense, as did young females compared to young males; similarly, young females judged citric acid as stronger than did older males. The present suggest that age and gender are major factors in sour and bitter perception.

Adult↗

PubMed1986

Naloxone modulates gustatory perception, but not insulin and C-peptide release, in sham-fed human subjects.

In order to determine the role of the endogenous opiatergic system in modulation of human pancreatic B-cell function and taste perception, we measured the reactivity of gustatory receptors (electrogustometry), insulin and C-peptide serum concentration (radioimmunoassay) in six normal men (aged 24-26 years) during sham feeding and 0.8 mg of naloxone or placebo (saline) administration. We did not observe any differences in insulin and C-peptide concentrations during tease feeding independently of placebo or naloxone infusion. The verge of electric reactivity of gustatory perception significantly decreased in the period of food presentation and saline administration but did not change under naloxone. Our electrogustometry results support the hypothesis pointing out the role of endogenous opiates in modulation of human taste.

Adult↗

PubMed1986

Taste and salivary function.

Human taste perception was remarkably unimpaired in eight individuals with severe, chronic failure of all major and minor salivary gland function. Subjective reports of taste experience and objective measures of suprathreshold sensitivity were within normal limits for the overwhelming majority of these individuals. Impairments of threshold sensitivity for at least one quality was common, but normal thresholds for all four qualities were observed in one individual. These data demonstrated that the functional integrity of the taste system is not dependent upon the presence of normal saliva in the mouth. Thus, the suggestion that a salivary factor is responsible for the maintenance of taste receptor end organs can be rejected and attention directed toward other mechanisms, not dependent on saliva, that might account for the unusual resistance of these cells to environmental insult.

Adult↗

PubMed1998

The taste of polycose in hamsters.

Hamsters show a preference for Polycose, a mixture of starch-derived glucose polymers, that is as strong as their preference for sucrose. However, in the hamster, taste aversions to Polycose may be less easily acquired than taste aversions to sucrose and the qualitative aspects of Polycose are unknown in this species. In order to examine the taste of Polycose in the hamster, we utilized a taste-aversion protocol with two conditioning trials. Animals were trained to avoid one of three different conditioning stimuli: 50 mM sucrose, 100 mM Polycose and a mixture of 50 mM sucrose with 100 mM Polycose. Control animals were conditioned with deionized water. After the second conditioning trial, generalization testing began for the three conditioning stimuli plus 3 mM citric acid, 300 mM KCI and 30 mM NaCl. The results showed that aversions to Polycose, sucrose or the Polycose/sucrose mixture cross-generalized, demonstrating that Polycose and sucrose share a common taste percept in the hamster. None of the aversions generalized to NaCl, citric acid or KCI. In addition, comparisons among the patterns of taste generalizations indicated that the tastes of Polycose and sucrose also had distinct qualitative components. Finally, although the taste of 100 mM Polycose was more salient than the taste of 50 mM sucrose, the taste of sucrose could still be detected in a mixture with Polycose.

Analysis of Variance↗

PubMed1984

Isolation of taste buds from the foliate papillae of the rabbit.

A method to isolate taste buds from the foliate papillae of the rabbit tongue is described. The method comprises (a) separation of the epidermis from the dermal layer after treatment with dilute acetic acid, and (b) mechanical removal of the taste buds from the epithelium with the use of a surgical needle. The procedure yields taste buds that are morphologically well preserved, and in quantities sufficient to enable a detailed biochemical characterization. Preliminary tests have shown the taste buds to have biochemical properties clearly distinct from those of the adjacent epithelium. The method may provide a basis for studying the molecular mechanism of taste perception in greater detail.

Acetates↗

PubMed1995

Distribution of vasoactive intestinal peptide-like immunoreactivity in the taste organs of teleost fish and frog.

Using immunohistochemistry, vasoactive intestinal peptide (VIP) was visualized in taste bud cells of the carp, Cyprinus carpio, and the European catfish, Silurus glanis, by means of light and electron microscopy. Intracellular membrane systems, presumably smooth endoplasmic reticulum, of light (sensory) cells, but not of dark (supporting) cells and basal cells, were densely labelled with antibody. In the frog (four species: Rana temporaria, R. ridibunda, R. arvalis, R. pipiens), taste bud cells did not label. However, the dense basal nerve fibre plexus, some subepithelial ganglionic cells, but no ascending intragemmal fibres, were immunoreactive. In fish, the results support evidence that VIP is involved in the modulation of taste transduction at the level of receptor cells. In the frog, an indirect, possibly vasodilatatory effect on taste perception may be considered.

Animals↗

PubMed1997

Ultrastructure and immunocytochemistry of gustatory cells in man.

Ultrastructural and immunocytochemical features of the taste buds of the vallate, foliate and fungiform papillae in young, adult and elderly men, revealed three types of sensorial cells: dark type I cells rich in free ribosomes and large dense granules, light type II cells with large amorphous areas of cytoplasmic matrix and light type III cells with a dense core immunoreactive for 5-HT. All sensorial cells send microvillous protrusions of the apical cytoplasm into the gustative canal and make contact with nerve endings. After comparative studies, we made several hypothetical propositions on the functional value of microvillous protrusions, as well as on the apical and basal dense core vesicles of the foliate and vallate papillae. Moreover, we think that sensorial cells are implicated in taste transduction and that subject age does not seem to play any role in taste perception.

Adult↗

PubMed2002

Altered food preference after cortical infarction: Korean style.

BACKGROUND: Altered food preference or preoccupation with certain food after stroke has been rarely described in the literature. METHODS: We report four Korean patients who developed altered food preference secondary to unilateral cortical infarction. RESULTS: Two patients showed preoccupation with meat such as Pulgogi or Kalbi (roast beef flavored with ingredients), which had not been their preference prior to the occurrence of stroke. All the patients became intolerant to the smell and taste of mackerel, and two disfavored hot Kimchi (cabbage salted with hot pepper). Quantitative taste assessment done in the patients revealed decreased taste perception in a variable pattern along with dysgeusia. Imaging studies showed that the region commonly involved was the frontal opercular area corresponding to the taste cortex. CONCLUSION: It is suggested that strokes involving the taste cortex may produce altered food preference associated with decreased taste sensation.

Aged↗

PubMed2000

T2Rs function as bitter taste receptors.

Bitter taste perception provides animals with critical protection against ingestion of poisonous compounds. In the accompanying paper, we report the characterization of a large family of putative mammalian taste receptors (T2Rs). Here we use a heterologous expression system to show that specific T2Rs function as bitter taste receptors. A mouse T2R (mT2R-5) responds to the bitter tastant cycloheximide, and a human and a mouse receptor (hT2R-4 and mT2R-8) responded to denatonium and 6-n-propyl-2-thiouracil. Mice strains deficient in their ability to detect cycloheximide have amino acid substitutions in the mT2R-5 gene; these changes render the receptor significantly less responsive to cycloheximide. We also expressed mT2R-5 in insect cells and demonstrate specific tastant-dependent activation of gustducin, a G protein implicated in bitter signaling. Since a single taste receptor cell expresses a large repertoire of T2Rs, these findings provide a plausible explanation for the uniform bitter taste that is evoked by many structurally unrelated toxic compounds.

Afferent Pathways↗

PubMed2003

Preexposure to the stimulus elements, but not training to detect them, retards human odour-taste learning.

Odours are judged to smell sweeter following simultaneous oral pairings with the tastant sucrose and sourer after parings with the tastant citric acid. This effect may result from human participants perceiving and encoding a unitary odour-taste percept. This study examined two factors thought likely to disrupt such encoding; (a) preexposure to the mixture elements and (b) training to spot the elements of taste-odour mixtures. Half of the participants were trained to identify tastes and smells and half received no training. All participants were preexposed to two odours (A, B) and two tastes (X, Y), followed by pairings of these stimuli (AX, BY) and then by pairings between two non-preexposed odours and the same tastes (CX, DY). This process was then repeated on a second session. Odour-taste learning was retarded following preexposure, but was unaffected by training. These findings suggest; (1) that odour-taste mixtures may be cognitively impenetrable and (2) that preexposure leads to encoding of A and B, which are then resistant to interference when further pairings are presented (i.e. AX, BY).

Journal Article↗

PubMed1996

Vallate, foliate and fungiform human papillae gustatory cells. An immunocytochemical and ultrastructural study.

We studied the classifications, topographic distribution and cellular lines of taste bud components in vallate, foliate and fungiform papillae of young, mature and old men with light microscopy, SEM, and TEM. By identifying ultrastructural and immunocytochemical characteristics, three distinct sensorial cells were identified, along with a few basal cells: dark type I cells, light type II cells and light type III cells. These cells extend from the epithelial basal lamina to the gustatory canal, where their apical cytoplasm sends long microvillous expansions. Excluding those of the fungiform papillae-which never go beyond the lower third of the gustatory canal, and are always void of dense substance-the microvillous expansions continue to the external border of the taste pore. Dark type I cells are rich in free ribosomes, tubular RER and large dense granules. Light type II cells with scarce ribosomes and RER, do not have enough peculiar ultrastructural characteristics to be considered effector or phagocyte elements. Light type III cells are characterizes by dense core vesicles whose peculiar ultrastructural characteristics in the foliate and vallate papillae, should be considered a consequence of different functional phases. After comparative evaluation the authors hypothesized on the functional value of some ultrastructural aspects and on the dense core vesicles which are immunoreactive to 5-HT. They observed that all gustatory cells are involved in taste transduction based on behaviours caused by microvilli in the gustatory canal and gustatory cell relationships with nerve endings. Moreover the authors noted that age does not seem to influence taste perception.

Adult↗

PubMed1999

Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes.

This study investigated the relationship between perception of an odour when smelled and the taste of a solution to which the odour is added as a flavorant. In Experiment 1 (E1) sweetness, sourness, liking and intensity ratings were obtained for 20 odours. Taste ratings were then obtained for sucrose solutions to which the odours had been added as flavorants. Certain odours were found to enhance tasted sweetness while others suppressed it. The degree to which an odour smelled sweet was the best predictor of the taste ratings. These findings were extended in Experiment 2 (E2), which included a second tastant, citric acid, and employed four odours from E1. The most sweet smelling odour, caramel, was found to suppress the sourness of citric acid and, as in E1, to enhance the sweetness of sucrose. Again, odours with low sweetness suppressed the sweetness of tasted sucrose. The study demonstrated that the effects of odours on taste perception are not limited to sweetness enhancement and apply to sour as well as sweet tastes. The overall pattern of results is consistent with an explanation of the taste properties of odours in terms of prior flavour-taste associations.

Adult↗

PubMed1997

Analysis and comparison of partial sequences of clones from a taste-bud-enriched cDNA library.

Differential patterns of cellular development and function are determined, at least in part, by the specific gene expression of particular cells. Thus, determination of differential patterns of gene expression between tissues is likely to help elucidate molecular details of tissue-specific processes. Our hypothesis was that cells of the circumvallate papilla involved in taste perception would express genes that are not expressed in the surrounding epithelium and that determination of the nature of these genes could be helpful in our understanding of the molecular details of taste. Using partial sequencing of clones derived from rat circumvallate papillae, we have begun to characterize genes that could be important in taste. We prepared a cDNA library of whole circumvallate papillae and, by means of a novel subtraction procedure, enriched taste-specific clones. Characterization of the libraries showed that subtraction resulted in good enrichment of taste-specific clones. Here we report the partial sequencing and analysis of 410 cDNA clones from the taste-bud-enriched cDNA library. Approximately 25% of the genes were identified on the basis of their high homology to known transcripts. These included the developmentally important molecules Pax-1, esp1, Notch 1, and Notch 3 that may play roles in the continuous turnover of taste receptor cells. A further 20% of the genes had no significant homology to known DNA sequences and were identified as taste-specific by Southern blot analysis.

Animals↗

PubMed1992

Early developmental change in bitter taste responses in human infants.

Human newborns (birth-6 days) and older infants (14-180 days) were allowed to ingest both urea (0.12-0.24 M) in a mildly sweet diluent and the diluent alone, and multiple measures of responsivity were obtained (relative intake, sucking behavior, and hedonic ratings based on facial expressions and body movements). For newborns, there was no indication of rejection of urea relative to the diluent in measures of intake or sucking behavior; rather, their responses were predominantly controlled by the order of presentation of the two tastes. In contrast, older infants tended to reject all concentrations of urea according to these measures. Hedonic ratings provided an indication of limited rejection of the bitter taste by newborns, but older infants were still found to respond more consistently. These data suggest there is an early developmental change in bitter taste perception.

Facial Expression↗

PubMed1999

Neural coding of gustatory information.

The nervous system encodes information relating chemical stimuli to taste perception, beginning with transduction mechanisms at the receptor and ending in the representation of stimulus attributes by the activity of neurons in the brain. Recent studies have rekindled the long-standing debate about whether taste information is coded by the pattern of activity across afferent neurons or by specifically tuned 'labeled lines'. Taste neurons are broadly tuned to stimuli representing different qualities and are also responsive to stimulus intensity and often to touch and temperature. Their responsiveness is also modulated by a number of physiological factors. In addition to representing stimulus quality and intensity, activity in taste neurons must code information about the hedonic value of gustatory stimuli. These considerations suggest that individual gustatory neurons contribute to the coding of more than one stimulus parameter, making the response of any one cell meaningful only in the context of the activity of its neighbors.

Acids↗

PubMed1986

Clinical applications and mechanism of intravenous taste tests.

It is well known that there are two ways to measure human blood circulation time: the arm-to-lung and the arm-to-tongue method. The decholin (20% dehydrocholic acid) test is usually used to measure the arm-to-tongue circulation time. In this study, this procedure was used to examine taste function. Findings on the clinical application of this intravenous taste test using decholin and a study on the mechanism of venous taste perception are reported here. The following method was used: Five ml of 20% decholin were injected into the right cubital vein over a 10-sec period and the latent time, the duration, the quality of the taste sensation and the region of the tongue where the taste appeared were noted. The results were as follows: 1) In dysgeusic subjects, the latent period was longer, and the duration of the taste sensation was shorter than in normal subjects (p is less than 0.01, p is less than 0.05). 2) Some of the dysgeusic subjects perceived the taste as other than bitter; their prognosis of taste dysfunction tended to be worse than that of other subjects. 3) Some of the dysgeusic subjects perceived the taste in regions of the tongue other than the bilateral edges or over the entire tongue; their prognosis of taste dysfunction tended to be worse than that of other subjects. 3) Some of the dysgeusic subjects perceived the taste in regions of the tongue other than bilateral edges or over the entire tongue; their prognosis tended to be worse than that of other subjects. In addition, photofluorograms of the tongue were taken to clarify the mechanism of intravenous taste; the time needed for fluorescence to appear in the fungiform papillae and their diffusion form in the papillae were observed and investigated.

Adolescent↗

PubMed1992

Gustatory neural coding in the monkey cortex: L-amino acids.

1. Single-neuron activity in the primary gustatory cortex of the alert cynomolgus monkey (Macaca fascicularis) was analyzed in response to a range of taste stimuli. Tastants included the four prototypical stimuli (glucose, NaCl, HCl, and quinine), fruit juice, and 12 amino acids selected for their chemical characteristics, nutritional significance, and biological importance, as well as for the availability of human psychophysical data on their perceived qualities. 2. Taste-evoked responses could be recorded from a cortical area that measured 3.5 mm in its anteroposterior extent, 2.0 mm mediolaterally, and 6.0 mm dorsoventrally. Gustatory cells constituted 4.8% of the 1,129 neurons tested. Nongustatory cells gave responses associated with mouth movements (11.1%), somatosensory stimulation (3.8%), approach or anticipation of the taste stimulus (2.2%), and tongue extension (0.4%). 3. The most effective taste stimuli were those with qualities that humans describe as salty or sweet: NaCl, monosodium glutamate, glucose, proline, glycine, and fruit juice. The least effective tastants were those rated bitter or insipid: tyrosine, tryptophan, phenylalanine, and leucine. Accordingly, 79% of the gustatory neurons responded best to glucose (46%) or NaCl (33%) among the basic stimuli; only 19% responded best to quinine (13%) or HCl (6%). One cell (2%) responded exclusively to fruit juice. 4. Cortical gustatory neurons showed a moderate breadth of sensitivity, with a mean breadth of tuning coefficient of 0.71 across 54 cells. There was no evidence of chemotopic organization in the taste cortex. 5. The taste quality of each stimulus was inferred from the relative similarity of the profiles they evoked. The clearest distinction among stimuli was between those that humans characterize as sweet versus those with other qualities. Several amino acids that have dominant sweet (glycine and proline), salty (arginine and monosodium glutamate), sour (tryptophan), or bitter (phenylalanine) components to humans evoked activity profiles that were associated with those of the appropriate prototypical stimuli. Others (cysteine and lysine) were not closely related to any single prototype. 6. Conclusions based on the responses of cortical cells in the monkey are in close agreement with those that derive from human psychophysical studies of L-amino acids, reinforcing the value of this neural model for human taste perception.

Amino Acids↗