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Results for “Taste modeling”

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At least 397 records · Page 22Linked to original sources
PubMed2005

[Behavioral changes of rats under rotation stimulation].

OBJECTIVE: To assess the specification and efficiency of rotation sickness indices by monitoring changes of behaviors in rats under rotation stimulation. METHOD: SD rats were stimulated by Crampton model with different time courses. Pica or kaolin consumption (KC), conditioned taste aversion (CTA) or saccharine water ingestion (SWI), 2 h food ingestion (2hFI), and open-field test (OFT) scores were observed. RESULT: Apparent changes of the four indices were observed after rotation stimulation. SWI, OFT scores and 2hFI decreased exponentially with increase of duration of the motion stimulation. KC increased linearly with the increase of time within 12 h stimulation. After 18 h stimulation, KC decreased to a level even lower than that after 6 or 12 h stimulation. The adjusted correlation between changes of the indices and duration of stimulation within 12 h are: 0.94 for KC, 0.54 for SWI, 0.44 for 2hFI and 0.34 for OFT. The maximum efficiency of the four indices appeared at 6-hour stimulation: 70% for KC, 90% for SWI, 80% for 2hFI and 95% for OFT. CONCLUSION: It is found that pica and CTA were more specific than the other indices. They may serve as primary indices and can be combined with the secondary indices such as 2hFI or OFT. Six hours is the optimal duration of stimulation by Crampton model for rotation sickness studies.

Animals↗
PubMed2001

Selective adaptation to noxious foods by a herbivorous insect.

When animals repeatedly sample a noxious food over a period of 1-4 days, they can markedly reduce their aversive behavioral response to the diet's unpleasant taste (e.g. 'bitterness') or toxic effects. This long-term adaptation process is selective, however, permitting insects to adapt physiologically to some but not all noxious foods. We hypothesized (i) that the selective nature of this adaptation process stems from the fact that some unpalatable foods are toxic while others are harmless and (ii) that insects have more difficulty adapting to foods that are both unpalatable and toxic. Our model system consisted of Manduca sexta caterpillars and two compounds that taste bitter to humans and elicit an aversive behavioral response in this insect (salicin and aristolochic acid). We found that 2 days of exposure to a salicin diet completely adapted the aversive response of the caterpillars to salicin, but that exposure to an aristolochic acid diet failed to adapt the aversive response to aristolochic acid. We determined that M. sexta could not adapt to the aristolochic acid diet because it lacked mechanisms for reducing the compound's toxicity. In contrast, the salicin diet did not produce any apparent toxic effects, and the caterpillars adapted to its aversive taste within 12 h of exposure. We also found that the salicin adaptation phenomenon (i) was mediated by the central gustatory system, (ii) generalized to salicin concentrations that were twice those in the adapting diet and (iii) offset spontaneously when the caterpillar was transferred to a salicin-free diet. We propose that toxicity is a more significant barrier to dietary adaptation than 'bitterness' in this insect.

Adaptation, Physiological↗
PubMed1997

Taste sensitivity to PTC and thyroid function (FT4 and TSH) in high- and low-altitude Kirghiz populations in the Pamir.

PTC taste sensitivity distribution, determined using the Harris and Kalmus method, and analysis of thyroid activity using FT4 and TSH hormone assays were studied in a sample of 108 high-altitude subjects (3200 m) and in 90 lowlanders (900 m) from two different regions of Kirghizstan (Central Asia). All subjects were healthy Kirghiz males. In agreement with other available data on Kirghiz populations, a higher nontaster frequency was found in the high-altitude subjects. Furthermore, the results of our study indicate no association between thyroid function, PTC sensitivity, and age in both samples. No difference in thyroid function indicators was noted between highlanders and lowlanders.

Adult↗
PubMed2004

Exposure to binge food in bulimia nervosa: finger pulse amplitude as a potential measure of urge to eat and predictor of food intake.

The conditioning model of binge eating states that cues such as the sight, smell and taste of binge food prepare the binger's body for the intake of large amounts of food. The bodily preparations are supposed to be felt as an almost irresistible urge to binge. In the present study, the validity of the model was tested. Clinical binge eaters (bulimia nervosa patients) and healthy control participants were exposed to their most favourite food and physiological responding was measured. As predicted, the exposure increased physiological responding and led to more intense urge to eat, but no significant differences between the bulimics and the normal controls were found. For both groups, increased urge to eat appeared to be related to finger pulse amplitude (FPA), and both the FPA and the self-reported urge to eat predicted increased caloric intake during a subsequent taste test. It is concluded that changes in FPA might reflect classically conditioned bodily responses that prepare for eating.

Analysis of Variance↗
PubMed1996

Intake of ethanol, sodium chloride, sucrose, citric acid, and quinine hydrochloride solutions by mice: a genetic analysis.

Mice of the 129/J (129) and C57BL/6ByJ (B6) strains and their reciprocal F1 and F2 hybrids were offered solutions of ethanol, sucrose, citric acid, quinine hydrochloride, and NaCl in two-bottle choice tests. Consistent with earlier work, the B6 mice drank more ethanol, sucrose, citric acid, and quinine hydrochloride solution and less NaCl solution than did 129 mice. Analyses of each generation's means and distributions showed that intakes of ethanol, quinine, sucrose, and NaCl were influenced by a few genes. The mode of inheritance was additive in the case of ethanol and quinine, for sucrose the genotype of the 129 strain was recessive, and for NaCl it was dominant. Citric acid intake appeared to be influenced by many genes with small effects, with the 129 genotype dominant. Correlations of sucrose consumption with ethanol and citric acid consumption were found among mice of the F2 generation, and the genetically determined component of these correlations was stronger than the component related to environmental factors. The genetically determined correlation between sucrose and ethanol intakes is consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component.

Alcohol Drinking↗
PubMed2006

Fos and Egr1 expression in the rat brain in response to olfactory cue after taste-potentiated odor aversion retrieval.

When an odor is paired with a delayed illness, rats acquire a relatively weak odor aversion. In contrast, rats develop a strong aversion to an olfactory cue paired with delayed illness if it is presented simultaneously with a gustatory cue. Such a conditioning effect has been referred to as taste-potentiated odor aversion learning (TPOA). TPOA is an interesting model for studying neural mechanisms of plasticity because of its robustness and rapid acquisition. However, the neural substrate involved in TPOA retrieval has not been well characterized. To address this question, we used immunocytochemical detection of inducible transcription factors encoded by the immediate-early genes Fos and Egr1. Thirsty male rats were conditioned to TPOA learning, and they were submitted to retrieval in the presence of the learned odor 3 d later. Significant increases in both Fos and Egr1 expressions were observed in basolateral amygdala, insular cortex, and hippocampus in aversive rats in comparison with the all the control groups. The pattern of neuronal activity seemed unlikely to be related to the sole LiCl injection. Lastly, opposite patterns of Fos and Egr1 were noted in the entorhinal cortex and the central nucleus of amygdala, suggesting a differential involvement of these markers in retrieval of TPOA.

Animals↗
PubMed1992

Adaptation-promoting effect of IP3, Ca2+, and phorbol ester on the sugar taste receptor cell of the blowfly, Phormia regina.

The fly has a receptor cell highly specialized for the taste of sugars. We introduced inositol 1,4,5-trisphosphate (IP3), Ca2+, or a phorbol ester, 12-deoxyphorbol 13-isobutylate 20-acetate (DPBA), into the cell and investigated their effects on the response to sucrose. The sugar receptor cell generates impulses during constant stimulation with sucrose, but the impulse frequency gradually declines as the cell adapts to the stimulus. Thus, this gradual reduction of the impulse frequency is a direct manifestation of adaptation of the cell. These reagents accelerated the gradual reduction of the impulse frequency, although the initial impulse frequency was little affected. In contrast to these reagents, glycoletherdiamine-tetraacetate (EGTA) retarded the gradual reduction of the impulse frequency. Moreover, when IP3 and DPBA were applied together, the gradual reduction of the impulse frequency was more accelerated than when either IP3 or DPBA was applied. When IP3 and EGTA were applied together, however, the accelerating effect of IP3 tended to be canceled. Based on these results, we hypothesized that an intracellular cascade involving inositol phospholipid hydrolysis, intracellular Ca2+ mobilization, and protein kinase C-mediated phosphorylation promotes adaptation of the sugar receptor cell.

Adaptation, Physiological↗
PubMed1975

An analysis of the time course of gustatory neural adaptation in the rat.

Neural responses were recorded from the rat chorda tympani nerve following stimulation of the tongue with several concentrations of NaCl. These responses were integrated using a fast time constant (47 ms), and the time course of the decline in neural discharge from the peak of the transient response was computer analyzed. The time course of the adaptation process was described by a constant term and two exponentially decaying components, which most likely reflect the existence of two separate mechanisms contributing to the adaptation process in taste. The constant term and the amplitude of the second gradual exponential decay were correlated with NaCl concentration, whereas the amplitude of the initial rapidly declining exponential component was independent of stimulus intensity. The initial transient response of the chorda tympani nerve may be a function of the rate of stimulus adsorption, whereas the gradual second decline in the neural response may reflect an adaptive mechanism of the taste receptor cell.

Adaptation, Physiological↗
PubMed2006

Sox2 is required for development of taste bud sensory cells.

Sox2 is expressed in basal epithelial cells of the tongue, with high levels in taste bud placodes, fungiform papillae, and mature taste cells, and low levels in filiform papillae. High Sox2 expression appears to lie downstream from canonical Wnt signaling. In hypomorphic Sox2(EGFP/LP) embryos, placodes form but no mature taste buds develop. In contrast, transgenic overexpression of Sox2 in the basal cells inhibits differentiation of filiform keratinocytes. Together, our loss-of-function and gain-of-function studies suggest that Sox2 functions in a dose-dependent manner to regulate the differentiation of endodermal progenitor cells of the tongue into taste bud sensory cells versus keratinocytes.

Animals↗
PubMed1993

The biochemistry and molecular biology of taste transduction.

The recent application of molecular biological techniques to taste cells has led to the identification and cloning of a number of proteins that are involved in signal transduction. Some of these are expressed only in taste cells, whereas others are expressed at higher levels in taste cells than in other, non-sensory lingual cells. Among these proteins are several G protein alpha subunits, of which alpha gustducin is particularly interesting because of its similarity to the alpha transducins expressed in the visual system, suggesting that there are similarities in taste and visual transduction mechanisms.

Animals↗