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PubMed1994

Varieties of disgust faces and the structure of disgust.

In 3 facial expression identification studies, college students matched a variety of disgust faces to verbally described eliciting situations. The faces depicted specific muscle action movements in accordance with P. Ekman and W. V. Friesen's (1978) Facial Action Coding System. The nose wrinkle is associated with either irritating or offensive smells and, to some extent, bad tastes. Gape and tongue extrusion are associated primarily with what we call core or food-offense disgust and also oral irritation. The broader range of disgust elicitors, including stimuli that remind humans of their animal origins (e.g., body boundary violations, inappropriate sex, poor hygiene, and death), a variety of aversive interpersonal contacts, and certain moral offenses are associated primarily with the raised upper lip. The results support a theory of disgust that posits its origin as a response to bad tastes and maps its evolution onto a moral emotion.

Adult↗
PubMed2006

Maternal prompts to eat, child compliance, and mother and child weight status.

OBJECTIVE: To determine if there is a relationship between maternal prompting to eat, child compliance, and mother and child weight. STUDY DESIGN: Seventy-one 3- to 6-year-old children and their mothers were videotaped tasting four foods (two familiar, two novel). Maternal prompts to eat and the child's compliance with the prompts were coded. Multiple logistic regression evaluated demographic, anthropometric, and food characteristics that predicted prompting and compliance; and demographic, behavioral, and food characteristics that predicted child body mass index Z score (BMIz) in the children of obese and non-obese mothers. RESULTS: Obese mothers did not prompt more than non-obese mothers, but children of obese mothers were more compliant (70.2% +/- 19.4 v 59.6% +/- 21.2, P = .04). Low maternal education, a novel food, and younger child age predicted prompting. Maternal obesity, a familiar food, and older child age predicted compliance. In children of obese mothers, low maternal education, more prompts to eat novel foods, fewer prompts to eat familiar foods, and fewer child bites of familiar foods predicted child BMIz (R(2) = 64%). In children of non-obese mothers, none of the covariates predicted child BMIz. CONCLUSIONS: Children of obese mothers may be more responsive to environmental cues to eat.

Adult↗
PubMed1991

The effect of amiloride on taste-evoked activity in the nucleus tractus solitarius of the rat.

Amiloride is an inhibitor of passive sodium transport. Its application to taste receptors blocks inward sodium current, suppresses sodium-induced neural activity and reduces the perceived intensity of NaCl. We recorded taste-evoked responses of single neurons in the nucleus tractus solitarius (NTS) of the rat before and after the lingual application of amiloride to determine which neurons would be affected, the degree of the effect and the subsequent form of the neural code for sodium. Responses to all 7 stimuli that contained Na+ or Li+ were suppressed by amiloride. Activity evoked by the 8 other stimuli was unaltered. NTS neurons could be divided into 4 subsets according to their response profiles: Group 1 (salt-sugar), Group 2 (salt), Group 3 (salt-acid) and Group 4 (acid-salt-bitter). The entire effect of amiloride was discharged on cells in Groups 1 and 2; those in Groups 3 and 4 were unaffected. Following amiloride application, the neural code for sodium and lithium salts was highly similar to those for acids, bitter salts and quinine. Thus the activity of neurons in Groups 1 and 2 may be responsible for the distinction between 'saltiness' and sour-bitter tastes. The results imply that specific receptors are responsible for the recognition and transduction of sodium salts and that this specificity is maintained in the peripheral taste nerves to be manifested in the NTS.

Amiloride↗
PubMed2001

Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast.

Organoleptic compounds produced by yeast during the fermentation of wort have a great impact on beer smell and taste. Among them, fusel alcohols are the major abundant volatile compounds. The availability of Saccharomyces cerevisiae mutants in which the genes coding for the two branched-chain amino acid aminotransferases have been deleted offers the possibility of further defining the role of these enzymes in the formation of higher alcohols. Comparing the production profiles of different strains, it is clear that they are not all influenced in the same way by branched-chain amino acid aminotransferase mutations. First of all, as propanol is synthesised from alpha-ketobutyrate, the first metabolic intermediate in the anabolic pathway of isoleucine, neither the eca39 nor eca40 mutations have any effect on the production of this higher alcohol. On the other hand, it can be concluded that the eca40 mutation has a drastic effect on the production of isobutanol. To a certain extent, the same conclusion can be made for the production of active amyl alcohol and isoamyl alcohol, although the results suggest that another route could lead to the formation of these two higher alcohols.

1-Propanol↗
PubMed1993

Gustatory neural coding in the monkey cortex: the quality of sweetness.

1. We analyzed the activity of single neurons in gustatory cortex of alert cynomolgus monkeys in response to the four basic taste stimuli and to a range of chemicals, all of which are predominantly sweet to humans. 2. We recorded taste-evoked responses from a cortical area that measured 4.0 mm in its anteroposterior extent, 5.6 mm dorsoventrally and 2.2 mm mediolaterally. Taste-responsive neurons constituted 4.7% of the 3,066 neurons tested in the course of 66 recording tracks. Nongustatory cells included those responsive to mouth movement (34.1%), tongue touch (1.9%), stimulus approach (0.7%), and tongue extension (0.5%). The functions of 58.2% of the cells we isolated could not be determined. 3. The mean breadth of tuning of these cortical taste neurons was a moderate 0.59 (range 0.00-0.93). 4. There was no evidence that taste cells with similar functional attributes were clustered in the cortex, i.e., there was no apparent topographic organization of taste qualities. 5. A taste space was generated from the correlations among patterns of neural activity evoked by the stimulus array. Within the space, NaCl was most isolated from other stimuli; the profiles elicited by HCl, quinine HCl, and water were all moderately intercorrelated and were clearly distinct from the cluster of sweet stimuli. 6. The 19 sweet chemicals formed a coherent cluster centered on the simple carbohydrates (glucose, fructose, sucrose, maltose) and sorbitol. Nearest this core were calcium cyclamate, aspartame, and cran-raspberry juice. In the next concentric ring were acesulfame potassium, xylose, xylitol, sorbose, polycose, and myoinositol. Increasingly distant from the sugars were sodium saccharin, stevioside, neohesperidin DHC, L-tryptophan and monellin. 7. We compared these results with those of a human psychophysical study of sweet stimuli. Using the position of glucose as a reference, we measured the distances to all other stimuli that were common to the two studies (n = 15). The correlation between the human psychophysical data and those derived from evoked activity in the macaque cortex was +0.82. 8. The high correlation between human psychophysical and macaque electrophysiological data implies that the subtle distinctions among stimuli that are predominantly sweet are quite similar for these two species and reinforces the value of this neural model for human taste perception.

Action Potentials↗
PubMed2004

Basic anatomy and physiology of olfaction and taste.

The chemical senses of taste and smell are important to survival and quality of life. Both senses rely on the binding of odorant molecules to receptors located on the receptor cells. Olfaction and gustation have complex systems of coding, but they display differing methods for coding the receptor stimulus. Both have numerous central projections that allow for the perception and interpretation of these important sensory inputs.

Chemoreceptor Cells↗
PubMed1981

Clinical studies with low-lactose milk.

A low-lactose milk was evaluated for taste acceptance and clinical symptomatology by means of a double-blind control study in two groups of individuals. One group consisted of nine milk intolerant individuals, while the other consisted of five milk tolerant individuals. Each week for 9 wk the participants were given a coded sample of skim milk, lactose hydrolyzed milk, skim milk plus glucose, or sweet acidophilus milk. Each participant was asked to consume four liters of milk during a week and keep a daily log of symptoms (pain, bloating, nausea, flatus, emesis, bowel frequency) along with taste acceptability. After assigning a numerical value to the intensity of symptomatology a X2 analysis was performed on the data. In the milk intolerant population lactose hydrolyzed milk produced significantly milder (p < 0.05) pain and gas symptoms than the nonhydrolyzed milks. Bowel frequency was not altered between the types of milk in both groups. The lactose hydrolyzed milk did not reduce the symptoms of lactose intolerance in the milk intolerance population to the response of the control group. Although both study populations found decreased taste acceptability to the lactose hydrolyzed milk, a taste panel assessment did not show any significant differences in the milks.

Adult↗
PubMed2005

The gene repertoire and the common evolutionary history of glutamate, pheromone (V2R), taste(1) and other related G protein-coupled receptors.

Glutamate receptors (also known as clan C) are one of the main groups of GPCRs with many subgroup linked through complex evolutionary relationships. We performed thorough searches for genes coding for proteins belonging to this family in the human, mouse, Fugu, and zebrafish genomes, as well as in four invertebrate species. We assembled over 70 new full-length sequences from protein predictions excluding pseudogenes. This resulted in a total of 22 full-length sequences from the human genome, 79 from the mouse genome, 30 from the Fugu genome, and 32 from the zebrafish genome (pseudogenes are not included in these numbers). We show that the vertebrate Glutamate GPCRs form four main phylogenetic groups with a total of eight subgroups (Group I: V2R, TAS1R, GPRC6A, and CASR, Group II: GRM, Group III: GABA together with previously unpublished GPR158 and GPR158L and Group IV: GPRC5). All eight receptor subgroups are present both in mammals and fish, except for GPRC5 and GPR158. The pheromone (V2R), GPRC6, and sweet taste (TAS1) receptors were not found in invertebrates while GRM, GABA, and CASR were found in both C. elegans and C. intestinalis. The pheromone receptors are found in high numbers in mouse, zebrafish and Fugu but are only found as pseudogenes in the human genome. This report provides a comprehensive overview of the expansion/deletions of the groups within the Glutamate receptor family.

Amino Acid Motifs↗
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↗
PubMed2005

Insect chemoreception.

Insect chemoreception is mediated by a large and diverse superfamily of seven-transmembrane domain receptors. These receptors were first identified in Drosophila, but have since been found in other insects, including mosquitoes and moths. Expression and functional analysis of these receptors have been used to identify receptor ligands and to map receptors to functional classes of neurons. Many receptors detect general odorants or tastants, whereas some detect pheromones. The non-canonical receptor Or83b, which is highly conserved across insect orders, dimerizes with odorant and pheromone receptors and is required for efficient localization of these proteins to dendrites of sensory neurons. These studies provide a foundation for understanding the molecular and cellular basis of olfactory and gustatory coding.

Animals↗
PubMed1994

Gustatory neural coding in the monkey cortex: the quality of saltiness.

1. We analyzed the activity of single neurons in the insularopercular cortex of four alert cynomolgus monkeys in response to the oral application of four basic taste stimuli (glucose, NaCl, HCl, and quinine HCl) and fruit juice and to a range of 17 sodium and lithium salts with a variety of anions. 2. Neurons responsive to gustatory stimulation were encountered in an area of 34.5 mm3 (2.0 mm A-P x 2.5 mm M-L x 6.9 mm D-V). Taste cells composed 46 (4.5%) of the 1,028 neurons whose sensitivities were tested. Nongustatory cells included those responsive to mouth movements (20.4%), tactile stimulation in the mouth (3.4%), and visual approach of the stimulus (0.7%). The functions of the remaining 71.0% could not be determined. 3. The mean spontaneous discharge rate of these cortical taste cells was 4.4 spikes/s (range, 0.1-23.8 spikes/s). The mean breadth-of-tuning coefficient was a moderate 0.72 (range, 0.15-1.00). Inhibitory responses were nearly nonexistent. 4. There was no evidence that taste cells with similar functional characteristics were clustered within the cortex, i.e., there was no apparent topographic organization of taste qualities. 5. The 46 taste cells were divisible into three functional types, based on their response profiles to the four basic stimuli used here. The types could be characterized as sweet-, salt-, and quinine-oriented. 6. A taste space was generated from correlations among the response profiles evoked by the stimulus array. The 17 salts formed a coherent group from which the other basic stimuli were separated. Glucose was closest to the salt group, followed by quinine and HCl. 7. Within the salt group, the four halides (NaCl, LiCl, NaBr, LiBr) formed a tight cluster; the 11 stimuli with acetate, citrate, phosphate, sulfate, and tartrate anions joined with monosodium glutamate and Na bicarbonate to form two closely related clusters; Na succinate was somewhat distinct from the others, and Na carbonate was most separate. 8. The relative qualities of the salts did not relate systematically to anionic size, promotion of sodium transport, or molar conductivity. 9. The configuration of stimuli in this taste space was compared with that in a space derived from human descriptions of the relative similarities of many of these same stimuli. Using the position of NaCl as a reference, the distances to all other stimuli common to the two studies was measured.(ABSTRACT TRUNCATED AT 400 WORDS)

Afferent Pathways↗
PubMed2000

Cortical activation induced by intraoral stimulation with water in humans.

Studies of gustatory processing frequently utilize water as a control stimulus. However, the neural representations of intraoral stimulation with water have received little attention. We report a series of positron emission tomography studies involving intraoral stimulation with deionized distilled water. Attempting to taste water produced large, bilateral activations in insular, opercular, Rolandic and cerebellar cortices relative to resting with eyes closed or 'smelling' odorless air. The magnitude and volume of activation was substantially reduced when tasting water was contrasted with voluntary swallowing. This indicates that much of the activity induced by water reflects intraoral somatosensory or motor processing. Nevertheless, portions of the insula, operculum, post-central gyrus and cerebellum remained significantly activated in the contrast between 'tasting' water and swallowing. This activity appears to represent a specific neural correlate of fluid stimulation, and may reflect aspects of trigeminal, gustatory or thermal coding. These findings emphasize the large volume of cortex dedicated to intraoral processing, and highlight the importance of controlling for nongustatory factors in studies of gustation.

Administration, Oral↗
PubMed1993

Gustatory neural coding in the amygdala of the alert macaque monkey.

1. Neurons in the amygdala are implicated in mediating hedonic appreciation, emotional expression, and conditioning, particularly as these relate to feeding. The amygdala receives projections from the primary taste cortex in monkeys, offering a route by which it could gain access to the gustatory information required to guide feeding behavior. We recorded the activity of 35 neurons in the amygdala of alert rhesus macaques in response to a range of gustatory intensities and qualities to characterize taste-evoked activity in this area. 2. The stimulus array comprised 26 chemicals, including four concentrations of each of the four basic taste stimuli, a series of other sugars, salts, and acids, monosodium glutamate, and orange juice. 3. Neurons responsive to taste stimulation could be found in a 76-mm3 region of the amygdala, centered 9.1 mm lateral to the midline, 14.9 mm anterior to the interaural line, and 25.7 mm below the surface of the dura. They composed 7.2% (35/484) of the cells tested for gustatory sensitivity in the amygdala. 4. The mean spontaneous activity of taste cells was 8.2 +/- 2.3 (SE) spikes per second. This rather high level provided an opportunity for reductions from spontaneous rate that was used regularly in the amygdala. When these negative response rates were included, the mean breadth-of-tuning coefficient of this sample of taste cells was 0.82. There was no strong evidence for gustatory neuron types, nor were functionally similar cells located together in a chemotopic arrangement. 5. Responses across 1.5 log units of stimulus concentration were nearly flat, with increasing excitation in some neurons largely offset by increasing inhibition in others. Taking the absolute value of the evoked activity, concentration-response functions rose monotonically to all basic stimuli except HCl, but were not sufficiently steep to account for human psychophysical data. The neural response to HCl did not rise with stimulus concentration within the range used. 6. Neural patterns representing the taste qualities of the basic stimuli were less sharply separated in the amygdala than at lower-order gustatory relays. Glucose elicited activity patterns that were most distinct from those of the nonsweet chemicals; those associated with NaCl were next most distinct. There was no clear separation between the patterns generated by chemicals that humans describe as sour and bitter. Monosodium glutamate evoked responses that did not correlate well with those of any basic stimulus, implying that its quality cannot be subsumed under the four basic tastes.(ABSTRACT TRUNCATED AT 400 WORDS)

Amygdala↗
PubMed2005

Cloning and characterization of a family C orphan G-protein coupled receptor.

Members of the family C receptors within the G-protein coupled receptor superfamily include the metabotropic glutamate receptors, GABA(B) receptors, the calcium-sensing receptor (CaSR), the V2R pheromone receptors, the T1R taste receptors, and a small group of uncharacterized orphan receptors. We have cloned and studied the mouse GPRC6A family C orphan receptor. The open reading frame codes for a protein with highest sequence identity to the fish 5.24 odorant receptor and the mammalian CaSR. The gene structure shows a striking resemblance to that of the CaSR. Results from RT-PCR analyses showed that mouse GPRC6A mRNA is expressed in mouse brain, skeletal muscle, heart, lung, spleen, kidney, liver, and in the early stage mouse embryo. Immunocytochemical analysis of the cloned mouse GPRC6A cDNA expressed in human embryonic kidney 293 cells demonstrated that GPRC6A was present on the plasma membrane, as well as in the endoplasmic reticulum and nuclear envelope membranes of transfected cells. A chimeric cDNA construct in which the extracellular ligand binding domain of the fish 5.24 amino acid-activated odorant receptor was ligated to the complementary downstream sequence of the mouse GPRC6A receptor indicated that GPRC6A is coupled to phosphoinositol turnover and release of intracellular calcium. Further studies with mouse GPRC6A expressed in Xenopus laevis oocytes demonstrated that this receptor possesses a pharmacological profile resembling that of the fish 5.24 odorant receptor. These findings suggest that GPRC6A may function as the receptor component of a novel cellular transmitter system in mammals.

Amino Acid Sequence↗
PubMed1978

Intensity coding in the transient portion of the rat chorda tympani response.

For assessment of the relative importance of the transient and steady state components of the chorda tympani response to intensity coding of gustatory stimuli, the rat's ability to discriminate aversive solutions following adaptation was compared with changes in the neural response also resulting from adaptation. A taste aversion was conditioned to .9% NaCl, and subsequent acceptance of several NaCl concentrations (range: .1%-1.5%) was tested following infusion of 1 ml of adapting solution (H2O or .1%, .9%, or 1.5% NaCl) through an intra-oral cannula. Adaptation significantly decreased gustatory intensity discrimination and decreased the magnitude of the transient portion of the chorda tympani response. The degree of reduction in transient magnitude correlated significantly with reduced discrimination in all adapting conditions. However, the magnitude of the steady state response negatively correlated with discrimination. These data suggest that gustatory intensity discrimination depends upon information contained in the transient portion of the neural response and that the transient is necessary as well as sufficient for taste intensity discrimination.

Animals↗
PubMed2000

Involvement of NRAMP1 from Arabidopsis thaliana in iron transport.

Nramp genes code for a widely distributed class of proteins involved in a variety of processes, ranging from the control of susceptibility to bacterial infection in mammalian cells and taste behaviour in Drosophila to manganese uptake in yeast. Some of the NRAMP proteins in mammals and in yeast are capable of transporting metal ions, including iron. In plants, iron transport was shown to require a reduction/Fe(II) transport system. In Arabidopsis thaliana this process involves the IRT1 and Fro2 genes. Here we report the sequence of five NRAMP proteins from A. thaliana. Sequence comparison suggests that there are two classes of NRAMP proteins in plants: A. thaliana (At) NRAMP1 and Oriza sativa (Os) NRAMP1 and 3 (two rice isologues) represent one class, and AtNRAMP2-5 and OsNRAMP2 the other. AtNramp1 and OsNramp1 are able to complement the fet3fet4 yeast mutant defective both in low- and high-affinity iron transports, whereas AtNramp2 and OsNramp2 fail to do so. In addition, AtNramp1 transcript, but not AtNramp2 transcript, accumulates in response to iron deficiency in roots but not in leaves. Finally, overexpression of AtNramp1 in transgenic A. thaliana plants leads to an increase in plant resistance to toxic iron concentration. Taken together, these results demonstrate that AtNramp1 participates in the control of iron homoeostasis in plants.

Amino Acid Sequence↗