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PubMed1986

Kinetic analysis of zinc metabolism and its regulation in normal humans.

Zinc metabolism was studied in 32 normal volunteers after oral (n = 25) or intravenous (n = 7) administration of 65Zn. Data were collected from the blood, urine, feces, whole body, and over the liver and thigh regions for 9 mo while the subjects consumed their regular diets (containing 10 mg Zn ion/day) and for an additional 9 mo while the subjects received an exogenous oral supplement of 100 mg Zn ion/day. Data from each subject were fitted by a compartmental model for zinc metabolism that was developed previously for patients with taste and smell dysfunction. These data from normal subjects were used to determine the absorption, distribution, and excretion of zinc and the mass of zinc in erythrocytes, liver, thigh, and whole body. By use of additional data obtained from the present study, the model was refined further such that a large compartment, which was previously determined to contain 90% of the body zinc, was subdivided into two compartments to represent zinc in muscle and bone. When oral zinc intake was increased 11-fold three new sites of regulation of zinc metabolism were identified in addition to the two sites previously defined in patients with taste and smell dysfunction (absorption of zinc from gut and excretion of zinc in urine). The three new sites are exchange of zinc with erythrocytes, release of zinc by muscle, and secretion of zinc into gut. Regulation at these five sites appears to maintain some tissue concentrations of zinc when dietary zinc increases.

Adult↗
PubMed1998

Potential mechanisms for functional changes in taste receptor cells following sodium deficiency in mammals.

Sodium is an essential nutrient for life, and its level in the body is tightly regulated. When sodium deficient, some mammals alter their behavior towards salt by avidly consuming it, even at concentrations animals typically choose to avoid. This change in acceptance is accompanied by a reduction in the response of the gustatory chorda tympani nerve to sodium solutions. More specifically, the response rate of the sodium-specialist units to NaCl stimulation is reduced following sodium deficiency or adrenalectomy. The initial transduction of the chemical signal is mediated, in part, by Na+ influx through epithelial Na+ channels in the apical membrane of taste cells that synapse with the specialist neurons. Circulating hormones like angiotensin II and adrenocorticotropin hormone, which are released in response to sodium deficiency and adrenalectomy, could regulate the activity of Na+ channels through G-protein linked second-messenger systems. These putative pathways are of interest because they have been described in mammalian taste receptor cells. The present review will summarize evidence linking some hormones of fluid homeostasis with the apparent attenuation of input from sodium-specialist neurons.

Animals↗
PubMed2006

Iron fortification technology development: new approaches.

The objective of our fortification technology development has been to deliver meaningful levels of bioavailable iron via commonly consumed foods and beverages without compromising taste, appearance, and stability. However, fortification of foods is accompanied with unsolved problems such as unacceptable taste, color, stability, and bioavailability. To solve these problems, we developed a fortification technology that prevents the iron-mediated undesirable taste and appearance of the final product while preserving stability and bioavailability. Iron was stabilized by applying principles of colloid chemistry (encapsulation), chelation, and electrochemical chemistry (redox modulation). Results from color and sensory evaluations showed that formulation of products using the new fortification technology known as "GrowthPlus" eliminated detrimental effects on taste, appearance, and product stability. Bioavailability evaluation using animal models and human subjects showed the GrowthPlus technology does not interfere with the bioavailability of iron from either ferrous bis-glycinate or ferrous fumarate. Multiple intervention trials showed that repeated consumption of the redox stabilized iron in the form of a powdered fruit beverage increased iron status indicators (hemoglobin and ferritin) and reduced iron deficiency anemia significantly in school children, adolescent girls, and pregnant women.

Adolescent↗
PubMed1992

The effect of spiny lobster shell powder on bone metabolism in ovariectomized osteoporotic model rats.

Calcium has been found to be indispensable in the prevention of osteoporosis. Recently, there has been a great deal of research into the best way to consume calcium. In this study, the effect of "powdered lobster shell" on bone metabolism was examined in ovariectomized osteoporotic model rats. This powder has a good flavor and taste, and contains high quantities of calcium. Six-week-old SD-strain female rats were ovariectomized and were fed a low Ca diet (0.01% Ca and 0.3% P) for 32 days. Thereafter, the rats were divided into two groups; the control group was fed a control diet (0.3% Ca and 0.3% P) and an experimental group, the lobster group, was fed a lobster shell powder diet (0.3% Ca and 0.3% P) ad libitum for 30 days. The results were as follows: in comparison with the control group, the lobster group had significant increases in (1) bone mineral density [BMD (DEXA Hologic's QDR-1000] of lumbar spines and tibial proximal metaphyses, which are mainly trabecular bones, and BMD of tibial diaphyses, which is a mainly cortical bone, (2) the breaking force and energy of femur. These results suggests the lobster shell powder could be a valuable source of dietary calcium in increasing BMD, breaking force and energy in osteoporotic model rats.

Animals↗
PubMed2005

Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: assessment of taste and odor development.

Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation of 2-bromophenol and 2,6-dibromophenol which have low odor threshold concentrations (OTCs, 30 and 0.5 ng/L, respectively) a kinetic data base for the chlorination and bromination of phenols was established by combination of kinetic measurements and data from literature. Second-order rate constants for the reactions of chloro- and bromophenols with chlorine and bromine were determined over a wide pH range. The second-order rate constants for bromination of phenols are about three orders of magnitude higher than for chlorination. A quantitative structure activity relationship (QSAR) showed a good comparability of second-order rate constants from this study with those published previously for different phenol derivatives. The quantification of product distribution of the formed halophenols demonstrated that chlorine or bromine attack in ortho position is favored with respect to the para position. A kinetic model was formulated allowing us to investigate the influence of chlorine dose and some water quality parameters such as the concentration of phenol, ammonia, bromide and the pH on the product distribution of halophenols. The kinetic model can be applied to optimize drinking water chlorination with respect to phenol-born taste and odor problems. In general, high chlorine doses lead to low concentrations of intermediate odorous chlorophenols and bromophenols. An increase in the ammonia or phenol concentration leads to a higher consumption of HOCl and therefore greater final concentration of intermediate bromophenols. The presence of higher bromide than phenol concentration also facilitates the rapid bromination pathway which leads to further bromination of 2,6-dibromophenol to higher brominated phenols. Laboratory-scale experiments on taste and odor formation due to the chlorination of phenol- and bromide-containing waters have confirmed the trend of the model calculations.

Bromine↗
PubMedDate not supplied

[Objective evaluation of the aroma and taste of Bulgarian sour milk].

The purpose of the study was to discover the correlation between a subjective organoleptic evaluation of the samples of Bulgarian sour milk and the results of microbiological assays of the amount of and correlations among lactic bacteria, of yeast, and other foreign microflora. A total of 135 samples of milk supplied by different milk factories for tasting were examined. The mean arithmetic value of the percentage of S. thermophilus was found to be different for the samples of sour milk classified with different groups according to the aroma and taste. The data obtained were treated by the passive experimental-statistical method with the use of the REGR program for multiple regression analysis. Based on the theoretical conceptions several experimental models were suggested. The mathematical-statistical treatment allowed the most significant model to be selected for practical use. Control of the adequacy of the suggested models has shown that the model selected may be used for the characteristics of the aroma and taste of Bulgarian sour milk, enabling the tasters to objectively confirm the results of their assessment.

Animals↗
PubMed1997

Effects of training procedure on memory formation using a weak passive avoidance learning paradigm.

One-day-old chicks will learn, in one trial, to avoid pecking a bead that tastes aversive. This procedure is used widely as a model for learning and memory, although a variety of training procedures and bead types are used in different laboratories. Here we report that the decay of memory following training on a weak (10% methylanthranilate) avoidance task is dependent on the training procedure rather than the characteristics of the beads or the strain of chick used. Chicks that have been presented with a bead in pretraining and a similar bead coated in MeA during training fail to avoid the bead when tested 2 h posttraining, whereas chicks presented with a bead of particular color and size for the first time at training demonstrate high levels of avoidance at 2 h posttraining. These results resolve the differences in the time course of memory formation for a weak passive avoidance task described by the groups at Monash University (Crowe, Ng, & Gibbs, 1989) and the Open University (Sandi & Rose, 1994).

Animals↗
PubMed2018

TAS2R38 Predisposition to Bitter Taste Associated with Differential Changes in Vegetable Intake in Response to a Community-Based Dietary Intervention.

Although vegetable consumption associates with decreased risk for a variety of diseases, few Americans meet dietary recommendations for vegetable intake. TAS2R38 encodes a taste receptor that confers bitter taste sensing from chemicals found in some vegetables. Common polymorphisms in TAS2R38 lead to coding substitutions that alter receptor function and result in the loss of bitter taste perception. Our study examined whether bitter taste perception TAS2R38 diplotypes associated with vegetable consumption in participants enrolled in either an enhanced or a minimal nutrition counseling intervention. DNA was isolated from the peripheral blood cells of study participants (N = 497) and analyzed for polymorphisms. Vegetable consumption was determined using the Block Fruit and Vegetable screener. We tested for differences in the frequency of vegetable consumption between intervention and genotype groups over time using mixed effects models. Baseline vegetable consumption frequency did not associate with bitter taste diplotypes (P = 0.937), however after six months of the intervention, we observed an interaction between bitter taste diplotypes and time (P = 0.046). Participants in the enhanced intervention increased their vegetable consumption frequency (P = 0.020) and within this intervention group, the bitter non-tasters and intermediate-bitter tasters had the largest increase in vegetable consumption. In contrast, in the minimal intervention group, the bitter tasting participants reported a decrease in vegetable consumption. Bitter-non tasters and intermediate-bitter tasters increased vegetable consumption in either intervention more than those who perceive bitterness. Future precision medicine applications could consider genetic variation in bitter taste perception genes when designing dietary interventions.

Adolescent↗
PubMedDate not supplied

Conformational analysis of the dipeptide taste ligand L-aspartyl-D-2-aminobutyric acid-(S)-alpha-ethylbenzylamide and its analogues by NMR spectroscopy, computer simulations and X-ray diffraction studies.

A dipeptide taste ligand L-aspartyl-D-2-aminobutyric acid-(S)-alpha-ethylbenzylamide was found to be about 2000 times more potent than sucrose. To investigate the molecular basis of its potent sweet taste, we carried out conformational analysis of this molecular and several related analogues by NMR spectroscopy, computer simulations and X-ray crystallographic studies. The results of the studies support our earlier model that an L-shape molecular array is essential for eliciting sweet taste. In addition, we have identified an aromatic group located between the stem and the base of the L-shape, which is responsible for enhancement of sweetness potency. In this study, we also assessed the optimal size of the essential hydrophobic group (X) and the effects of the chirality of the second residue toward taste.

Aminobutyrates↗
PubMed1991

Behavioral conditioning prolongs heart allograft survival in rats.

Conditioned immunosuppression using a taste aversion paradigm has been demonstrated in a number of laboratory models but few reports have demonstrated changes in immunity sufficient to be of clinical relevance. The experiments reported here demonstrate that the survival of heart allografts in rats can be prolonged by behaviorally conditioned immunosuppression using cyclosporin A (CsA) as an unconditioned stimulus in taste aversion conditioning. Conditioned animals received saccharin as the conditioned stimulus paired with an injection of CsA at 10 and 6 days prior to transplantation. They were reexposed to saccharin alone 1 day prior to and 3 days after transplantation. On these occasions the conditioned group displayed taste aversion behavior when offered saccharin and a significant prolongation of heart graft survival was observed compared to the conditioned and nonconditioned control groups. These experiments suggest that behaviorally conditioned immunosuppression may have important clinical implications as an adjunct to drug treatments in transplantation medicine.

Abdomen↗
PubMed2006

Taste masking analysis in pharmaceutical formulation development using an electronic tongue.

The purpose of this study is to assess the feasibility for taste masking and comparison of taste intensity during formulation development using a multichannel taste sensor system (e-Tongue). Seven taste sensors used in the e-Tongue were cross-selective for five basic tastes while having different sensitivity or responsibility for different tastes. Each of the individual sensors concurrently contributes to the detection of most substances in a complicated sample through the different electronic output. Taste-masking efficiency was evaluated using quinine as a bitter model compound and a sweetener, acesulfame K, as a bitterness inhibitor. In a 0.2 mM quinine solution, the group distance obtained from e-Tongue analysis was reduced with increasing concentration of acesulfame K. This result suggests that the sensors could detect the inhibition of bitterness by a sweetener and could be used for optimization of the sweetener level in a liquid formulation. In addition, the bitterness inhibition of quinine by using other known taste-masking excipients including sodium acetate, NaCl, Prosweet flavor, and Debittering powder or soft drinks could be detected by the e-Tongue. These results further suggest that the e-Tongue should be useful in a taste-masking evaluation study on selecting appropriate taste-masking excipients for a solution formulation or a reconstitution vehicle for a drug-in-bottle formulation. In another study, the intensity of the taste for several drug substances known to be bitter was compared using the e-Tongue. It was found that the group distance was 695 for prednisolone and 686 for quinine, which is much higher than that of caffeine (102). These results indicate that the taste of prednisolone and quinine is stronger or more bitter than that of caffeine as expected. Based on the group distance, the relative intensity of bitterness for these compounds could be ranked in the following order: ranitidine HCl>prednisolone Na>quinine HCl approximately phenylthiourea>paracetamol>>sucrose octaacetate>caffeine. In conclusion, the multichannel taste sensor or e-Tongue may be a useful tool to evaluate taste-masking efficiency for solution formulations and to compare bitterness intensity of formulations and drug substances during pharmaceutical product development.

Biosensing Techniques↗
PubMed2005

Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.

Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most research addresses bitterness as a sensory deterrent to consuming vegetables. We examined bitter and sweet sensations from vegetables as mediators of vegetable preference and intake as well as how these tastes vary with markers of genetic variation in taste (3.2 mM 6-n-propylthiouracil bitterness) and taste pathology (1.0 mM quinine bitterness, chorda tympani nerve relative to whole mouth). Seventy-one females and 39 males (18-60 years) reported prototypical tastes from and preference for Brussels sprouts, kale and asparagus as well as servings of vegetables consumed, excluding salad and potatoes. Intensity and hedonic ratings were made with the general Labeled Magnitude Scale. Data were analyzed with multiple linear regression and structural equation modeling. Vegetable sweetness and bitterness were independent predictors of more or less preference for sampled vegetables and vegetable intake, respectively. Those who taste PROP as most bitter also tasted the vegetables as most bitter and least sweet. The spatial pattern of quinine bitterness, suggestive of insult to chorda tympani taste fibers, was associated with less bitterness and sweetness from vegetables. Via structural equation modeling, PROP best explained variability in vegetable preference and intake via vegetable bitterness whereas the quinine marker explained variability in vegetable preference and intake via vegetable bitterness and sweetness. In summary, bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.

Adolescent↗
PubMed1994

Triadic discrimination testing: refinement of Thurstonian and sequential sensitivity analysis approaches.

The effect of cognitive search strategies and variations in the oral environment on discrimination test performance were investigated. Subjects were required to discriminate between low concentration NaCl solutions and water using the 3-AFC and triangle test protocols. As predicted by Thurstonian modeling, subjects obtained a higher proportion of correct tests for the 3-AFC protocol than for the triangle protocol. The d' values obtained from both protocols corresponded. As predicted by the Sequential Sensitivity Analysis Model, which is largely based on changes in the oral environment, subjects obtained a higher proportion of correct tests for triads containing one NaCl stimulus than for triads containing one water stimulus. Measurement of physical signal strengths of the stimuli, by analysing the Na cation concentration change in the oral environment on tasting, indicated that the classical Thurstone-Ura two-distribution model was insufficient. The strong carry-over effects in the chemical senses require a model based on more than two distributions. It was also noted that subjects did not always use the search strategy required for a given test protocol. The artifactual effects of strategy change during an experiment are discussed.

Adaptation, Physiological↗