The effects of transection of the glossopharyngeal nerve on the taste buds of the circumvallate papilla of the rat.
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Animals↗
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Results for “Taste modeling”
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Evaluation of sensory irritation from acrolein-formaldehyde mixtures.
Groups of mice were exposed to eleven combinations of acrolein-formaldehyde atmospheres and their respiratory rate was monitored. A mathematical model, previously derived for analysis of taste receptor stimulation, was applied to the data obtained for each of the above chemicals alone and in combination. The results obtained suggest that such a model adequately described sensory irritation due to these chemicals and indicates that competitive agonism exists between acrolein and formaldehyde when present together.
Acrolein↗
Bitter substances suppress afferent responses to an appetitive mixture: evidence for peripheral integration of chemosensory stimuli.
The processes that lead from detection of chemicals, transduction, and coding with the appropriate message to initiate ingestion of a palatable meal or to reject a potentially noxious substance are poorly understood in vertebrates owing to the complex organization of the taste system. As a first step in elucidating the cellular basis of the behavioral differences elicited by appetitive stimuli and bitter compounds, we recorded from the afferent nerves conveying peripheral chemosensory information to the CNS in the head of the leech, Hirudo medicinalis. Superfusion of the chemosensory region of the lip of Hirudo with a mixture of NaCl (150 mM) and arginine (1 mM), an appetitive solution that elicits ingestion, increased the neuronal activity in the afferent cephalic nerves, for example (Zhang X, Wilson RJ, Li Y, Kleinhaus AL. 2000. Chemical and thermal stimuli have short-lived effects on the Retzius cell in the medicinal leech. J Neurobiol 43:304-311.). In the present paper we show that superfusing the lip with quinine or denatonium reduced the basal neural activity in the afferents. Furthermore, these bitter substances in the appetitive solution counteracted the increased activity the appetitive solution evoked in the cephalic nerves. Thus, the neural activity evoked by the application of appetitive and aversive stimuli to the chemosensory area of the lip paralleled the opposite behavioral responses to the same chemicals. The results suggest that individual leech taste cells possess receptors for both types of stimuli. Therefore, the leech may be a good model system in which to study peripheral taste events in cells that may possess multiple receptors and transduction mechanisms that interact to integrate information.
Action Potentials↗
Angioarchitectural structure of the fungiform papillae on rabbit tongue anterodorsal surface.
The relationships between the functional and morphological characteristics and the positional difference of the microvascular cast specimen (MVCS) of the fungiform papillae (FuP) on the antero-dorsal surface of the rabbit tongue were examined and compared using a scanning electron microscope (SEM). The sporadic FuPs scattered among the numerous small filiform papillae (SfP) were found to be distributed irregularly over the antero-dorsal surface. FuPs consisted of the ascending and descending capillary loops, forming margins of the central opening at the top of FuP. They resembled flower-like configurations (carnations), the petals of which ranged from eight to twelve, and they were larger in width and more complex in shape than SfPs with morphological differences. FuPs can be classified into three types: type I (consisting of eight petals), type II (ten petals), type III (twelve petals) according to the shape of FuP, and to the petal number of the flower-like aspect on the eight points of MVCS of FuPs observed by SEM. These results suggest that the petals of the ascending and descending capillary loops of FuP expanded the flower-like figure, increased in the surface areas and effectively play a role in receiving the sense of taste.
Animals↗
Roles of chemical mediators in the taste system.
Recent advances in neural mechanisms of taste are reviewed with special reference to neuroactive substances. In the first section, taste transduction mechanisms of basic tastes are explained in two groups, whether taste stimuli directly activate ion channels in the taste cell membrane or they bind to cell surface receptors coupled to intracellular signaling pathways. In the second section, putative transmitters and modulators from taste cells to afferent nerves are summarized. The candidates include acetylcholine, catecholamines, serotonin, amino acids and peptides. Studies favor serotonin as a possible neuromodulator in the taste bud. In the third section, the role of neuroactive substances in the central gustatory pathways is introduced. Excitatory and inhibitory amino acids (e.g., glutamate and GABA) and peptides (substance P and calcitonin gene-related peptide) are proved to play roles in transmission of taste information in both the brainstem relay and cortical gustatory area. In the fourth section, conditioned taste aversion is introduced as a model to study gustatory learning and memory. Pharmacobehavioral studies to examine the effects of glutamate receptor antagonists and protein kinase C inhibitors on the formation of conditioned taste aversion show that both glutamate and protein kinase C in the amygdala and cortical gustatory area play essential roles in taste aversion learning. Recent molecular and genetic approaches to disclose biological mechanisms of gustatory learning are also introduced. In the last section, behavioral and pharmacological approaches to elucidate palatability, taste pleasure, are described. Dopamine, benzodiazepine derivatives and opioid substances may play some roles in evaluation of palatability and motivation to ingest palatable edibles.
Animals↗
Alcohol-induced conditioned aversion: genotypie specificity in mice (Mus musculus).
Acetaldehyde poisoning from ethanol ingestion may lead to aversion to ethanol among DBA mice but not among C57s, since the former are relatively deficient in aldehyde dehydrogenase activity. The present study paired ingestion of saccharin with a single intraperitoneal injection of one of four concentrations of ethanol for DBA/2J and C57BL/6J mice. Subjects were then given a two-bottle saccharin versus water preference test for 10 days. Substitution of saccharin for the taste of ethanol resulted in avoidance of saccharin with all concentrations of ethanol by DBAs but not by C57s, consistent with the conditioned taste aversion paradigm as a model for genetically mediated ethanol avoidance.
Acetaldehyde↗
Psychophysics of taste lateralization on anterior tongue.
There have been very few investigations of the spatial properties of taste stimuli localized to specific areas of the oral cavity. This is surprising, since the spatial localization of taste sensations may contribute to the overall taste percept, much as do quality, intensity, and the temporal characteristics of tastes. The difficulty in eliminating the confounding factor of a tactile sensation may partially account for the paucity of such studies, since a gustatory stimulus cannot be presented as a liquid without a tactile component. As a step toward understanding the localizability of gustatory sensations, we designed a yoked stimulator and an experimental procedure to control for tactile cues. Lateral discrimination was evaluated at the tip of the tongue with four taste stimuli (sodium saccharin, sodium chloride, citric acid, and quinine hydrochloride) by presenting a taste and a blank solution simultaneously at two locations on the tongue. We found that subjects could lateralize all four taste stimuli in the absence of any discriminative tactile cues. Subjects' ability to lateralize varied as a psychometric function of the stimulus concentration. Detection thresholds, measured in a forced-choice two-interval staircase procedure with the same yoked stimulator that was used in the lateralization task, were always lower than lateralization thresholds, and both lateralization and detection thresholds were correlated within subjects. Subjects were unable to lateralize taste cues on a nongustatory surface under the upper lip at the highest tested concentrations, at which performance was 100% on a gustatory surface (dorsal anterior tongue). These results show that (1) taste compounds can be lateralized in the absence of any discriminative mechanical cue (but only on the gustatory epithelium) and (2) although the localization of a compound does not logically require conscious detection of the taste (cf. blind sight), subjects always detected a taste when they were able to lateralize.
Adult↗
Some taste molecules and their solution properties.
The solution properties of a variety of different sapid substances from all four basic taste modalities, namely, sweet (n = 24), salty (n = 7), sour (n = 11) and bitter (n = 2), have been investigated. Some multisapophoric molecules, i.e. molecules exhibiting more than one taste, have also been included in the study in an attempt to define their properties in relation to the tastes they exhibit; eight sweet-bitter and three salty-bitter molecules were used. The density and sound velocity of their solutions in water have been measured and their apparent volumes, apparent compressibilities and compressibility hydration numbers calculated and compared. Apparent molar volumes (phi(v)) and apparent specific volumes (ASV) reflect the state of hydration of the molecules, and thus their extent of interaction with water structure. The range of ASVs reported are 0.13-0.49 cm3/g for salty molecules, 0.55-0.68 cm3/g for sweet molecules, 0.53-0.88 cm3/g for sweet-bitter molecules and a much wider range (0.16-0.85 cm3/g) for sour molecules. Isentropic apparent specific compressibilities range from -2.33 x 10(-5) to -8.06 x 10(-5) cm3/g x bar for salty molecules, -3.38 x 10(-7) to -2.34 x 10(-5) cm3/g x bar for sweet molecules, +6.35 x 10(-6) to -2.22 x 10(-5) cm3/g x bar for sweet-bitter molecules and +6.131 x 10(-6) to -2.99 x 10(-5) cm3/g x bar for sour molecules. Compressibility hydration numbers are also determinable from the measurements of isentropic compressibilities and these reflect the number of water molecules that are disturbed by the presence of the solutes in solution. This study also shows that it is possible to group isentropic apparent molar compressibility values by the taste quality exhibited by the molecules in the same order as for ASV.
Kinetics↗
Taste as a factor in calculus inhibition by Victamine C analogue.
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Adult↗
Development of altered taste preferences in tumor-bearing rats.
Experimental tumors induce a decline in food intake that may derive from changes in taste or the development of taste aversions. The preferences of tumor-bearing (TB) and non-tumor-bearing (NTB) rats for five chemicals (three palatable and two aversive taste stimuli) were studied in an animal model of experimental cancer employing the methylcholanthrene (MCA) sarcoma. In protocol 1, five groups of Fischer 344 rats were given 23-h, two-bottle preference tests (taste solution vs. water) daily from day 3 after tumor implantation until spontaneous death occurred. Both NTB and TB rats avoided quinine hydrochloride and hydrochloric acid solutions throughout the experiment indicating that tumor growth produced no disruption in the animals' perception of these normally aversive tastes. In both groups, preference for sucrose (88% to 97%) and saccharin (75% to 93%) remained high until days 22 and 17 respectively, but tended to decline with advanced tumor growth. In both cases, a reduction in total calorie intake preceded the changes in sucrose or saccharin preference by several days. With or without a tumor, rats exhibited approximately 50% preference for NaCl at all times. In protocol 2, a four-bottle preference test (sucrose vs. saccharin vs. NaCl vs. water) was administered before tumor implantation and again 3 weeks later when a decline in food intake was evident. Both TB and NTB rats displayed a dominant preference for sucrose over saccharin, NaCl, and water at the pre- and posttests. However, a comparison of the difference scores (pre- minus postimplantation) of NTB and TB rats showed a small but significant suppression of TB animals' preference for sucrose. The altered preferences for sweet but not salt taste stimuli suggest that food-related taste cues may be more susceptible to the development of taste aversions during cancer. However the contribution of taste changes to the anorexia of cancer remains unclear and it is possible that the changes in taste preference may be secondary to the reduction in food intake.
Animals↗
Mealtime satisfaction in public nursing homes: Associations with sensory, foodservice, and dining-room environment factors.
Satisfaction with meals is commonly used to assess how meals are experienced in nursing homes (NH), although limited evidence compares breakfast, lunch, and dinner within a unified analytical framework. This study examined the sensory and contextual factors associated with satisfaction across meals in public NH. A cross-sectional observational study was conducted using structured interviews with 290 residents aged ≥60 years (median 85 years; Q1-Q3: 81-88; 63.1% women) from 19 facilities in Galicia, Spain. Overall satisfaction and 12 factors related to sensory attributes of the food, foodservice characteristics, and dining-room environment were assessed using a 5-point Likert scale. Descriptive analyses used medians and quartiles, and group comparisons were performed using nonparametric tests. Three multivariable linear regression models, one per meal, were estimated including all factors simultaneously. In adjusted models, the largest standardized coefficients were observed for taste (lunch: β = 0.366; P < 0.001), food temperature at serving (dinner: β = 0.319; P < 0.001), and menu variety (breakfast: β = 0.301; P < 0.001). Taste, food temperature at serving, menu variety, and meal schedule showed statistically significant coefficients in all models. Overall satisfaction was lower at dinner (29.0% ≥ 4) than at breakfast (34.8%) and lunch (34.5%) (P = 0.003). Selected dining-room environment factors showed significant coefficients in meal-specific models. Mealtime satisfaction was mainly associated with sensory and contextual factors related to how meals are perceived. Lower satisfaction at dinner suggests this mealtime as a relevant context for understanding variations in meal perception in NH residents.
Humans↗
Molecular theory of sweet taste.
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Carbohydrates↗
Formation of taste aversion and preference in protein synthesis inhibition in rats.
The investigation was devoted to the role of the synthesis of protein and peptide factors during the formation of chemosensory memory in rats. Two models of gustatory memorization were used: conditioned taste aversion (CTA), induced by the association of the taste of saccharine with a toxic injection of lithium chloride, and enhanced taste preference (ETP), induced by the influence of preliminary drinking of a saccharine solution on its repeat consumption. It was found that, under conditions of the inhibition of protein synthesis in the brain of 43% by cycloheximide and of 59% by 8-azaguanine, CTA does not form. ETP does not form under the influence of cycloheximide, but not [sic] of 8-azaguanine. A hypothesis was advanced regarding the participation of a varied spectrum of protein and peptide substances in the formation of taste aversion and preference. An influence of protein synthesis blockers on the process of retrieval of gustatory memory was not found.
Animals↗
Characteristic response to taste stimuli of the intensities of higher harmonics in an electrochemical oscillatory system.
In general, the electrochemical characteristics of solid/liquid or liquid/liquid interfaces are highly nonlinear, i.e., the capacitance changes markedly according to the applied voltage. In this paper, we propose a novel method for evaluating these nonlinear characteristics quantitatively. That is, a sinusoidal voltage source is applied to a test solution and the waveform of the output current is analyzed by Fourier transformation. It is shown theoretically that higher harmonic components in the Fourier transformation afford us useful information on nonlinear behavior. It is stressed that our technique is entirely different from the classical impedance method, i.e., nonlinear components of the impedance can be evaluated in our method, having been ignored previously in the classical impedance measurement. As an application of this method, we have studied the effect of taste compounds on the intensities of the higher harmonics, using an electrochemical cell containing an aqueous solution of sodium oleate. It has been found that the intensities of the higher harmonics exhibit characteristic changes upon the addition of taste compounds, the change being dependent upon the taste category. The characteristic response to taste compounds in the electrochemical nonlinearity is discussed in relation to the experimental trend of the dynamic isotherm for oleic acid at an air/water interface.
Animals↗
Transganglionic degeneration in the gustatory system consequent to chorda tympani damage.
The chorda tympani taste nerve is prone to damage in humans. Chorda tympani damage results in taste loss accompanied by altered taste sensations, e.g., phantom tastes. To understand taste alterations this study explores the central and peripheral anatomical consequences of taste nerve injury in an animal model. The chorda tympani was severed in the middle ear of hamsters and the animals were allowed to survive for 2-161 days when sections of the brain were stained for degenerating axons with the Fink-Heimer method. Degenerating axons were present in the chorda tympani termination zone in the nucleus of the solitary tract of every case. Thus, peripheral nerve damage in the taste system results in degeneration of central axonal endings as in other sensory systems (e.g., trigeminal, vestibular). To evaluate whether the central degeneration results from ganglion cell death, geniculate ganglion cells were labeled with Fast blue by tongue injections before neurotomy, and the cells were counted 13-48 days after neurotomy. Numbers of labeled cells from experimental ganglia did not differ significantly from those in control ganglia. Moreover, the experimental cells could be double-labeled by tongue injections with a second marker, diamidino yellow or nuclear yellow, after 40 days postneurotomy. We conclude that degeneration of central axons after taste nerve section represents a long-lasting transganglionic process that likely disrupts the synaptology of the central taste system. The altered synaptology could relate to taste phenomena of central origin reported for nerve-injured patients. Geniculate ganglion cells generally survive neurotomy and can regenerate axons to the tongue.
Animals↗
Genome-Wide Association Analyses of Bitter Food Preferences Link Genetic Loci to Sensory and Metabolic Pathways.
BACKGROUND: Genetic variation is implicated in individual preferences for bitter-tasting foods. However, previous studies have focused on candidate genes and limited varieties of bitter-tasting foods and have treated food preference scale responses as continuous data. OBJECTIVES: The present investigation aimed to identify genetic variants associated with preferences for bitter-tasting foods using ordinal multinomial regression models in genome-wide association studies (GWAS). In addition, post-GWAS functional annotation and mapping, genetic correlations, and associations with dietary intake were examined. METHODS: Food preference and genome-wide genotyping data were used from the UK Biobank (n = 125,578). Preference data from Likert scale rankings (from 1 to 9) for 12 individual foods were analyzed using ordinal multinomial regression GWAS. In addition, 1 composite continuous variable was created for preference for cruciferous vegetables as a group and analyzed using a linear mixed-model GWAS to enable the calculation of a polygenic score (PGS) for cruciferous vegetable preference. Convergent validity of GWAS results was assessed with dietary intake data for the same food items in the CARTaGENE cohort (n = 8176). Post-GWAS gene-level and pathway-level association analyses were conducted in MAGMA (Multimarker Analysis of GenoMic Annotation). RESULTS: Forty-six single-nucleotide polymorphisms (SNPs) were identified for preferences for 11 bitter-tasting foods at a genome-wide significance level (P < 7.14 × 10-9). Gene-set analysis for enrichment identified pathways related to caffeine metabolism and bitter taste perception for preference of coffee without sugar and grapefruit, respectively. Genes with higher expression in brain tissues showed stronger genetic associations with cruciferous vegetable preference. The PGS for cruciferous vegetable preference was weakly correlated with intake (r = 0.05, P < 0.0001), but individual SNPs were not associated with intake in a consistent manner. CONCLUSIONS: Genetic variation contributes to preferences for bitter-tasting foods among adults, and some links with food intake are detectable. Nevertheless, effect sizes are small and inconsistent, reflecting the multifactorial complexity of food intake.
bitter taste↗
Cyclodextrin encapsulation to prevent the loss of l-menthol and its retention during drying.
The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was applied to prevent the loss of a hydrophobic flavor compound (l-menthol) during the drying of a droplet. beta-Cyclodextrin appeared to be a better encapsulant for menthol than alpha- and gamma-cyclodextrin. The retention of menthol increased with increasing concentration of both cyclodextrin and maltodextrin. A simple mathematical model is proposed for estimating the flavor retention. The theoretical results by this model estimated well the final retention of menthol encapsulated in a blend of beta-cyclodextrin and maltodextrin.
Cyclodextrins↗
Examination of specific nutrition/health behaviors using a social cognitive model.
Nutrition intervention programs are not always successful. In some cases, an insufficient understanding of the interrelationships among factors influencing health behaviors may be responsible for the failures. This study used social cognitive theory, a framework for studying behaviors, to structure the relationships between measurable factors important to the frequency of health-oriented food consumption. We developed a model that incorporated factors for social environment, reinforcement, commitment, behavior modeling, knowledge, and attitude relative to the frequency of consumption of four beverages (whole milk, low-fat/skin milk, regular soda, and diet soda). Four-hundred fifty-seven middle-aged adults (mean age, 47 years; 58% female) and 709 college students (mean age, 21 years; 50% female) responded to a written questionnaire designed as a self-report on frequency of consumption and measures for 10 social cognitive variables. For all four beverages, the model explained 35% or more of the variance in frequency of consumption, thus confirming its predictive power. We used the statistical approach known as path analysis to examine the relationships within the model. The analysis demonstrated that factors influencing the consumption varied between the two age groups (e.g., nutrition knowledge was related to attitude in adult soda-drinking models but not in student soda-drinking models) and between forms of the beverages (e.g., for student models, nutrition knowledge was related to taste enjoyment for low-fat/skim milk but not for whole milk).(ABSTRACT TRUNCATED AT 250 WORDS)
Adult↗