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At least 415 records · Page 23Linked to original sources
PubMed2006

Transient hemiageusia in cerebrovascular lateral pontine lesions.

Knowledge of human central taste pathways is largely based on textbook (anatomical dissections) and animal (electrophysiology in vivo) data. It is only recently that further functional insight into human central gustatory pathways has been achieved. Magnetic resonance imaging studies, especially selective imaging of vascular, tumoral, or inflammatory lesions in humans has made this possible. However, some questions remain, particularly regarding the exact crossing site of human gustatory afferences. We present a patient with a pontine stroke after a vertebral artery thrombosis. The patient had infarctions in areas supplied by the anterior inferior cerebellar artery and showed vertical diplopia, right sided deafness, right facial palsy, and transient hemiageusia. A review of the sparse literature of central taste disorders and food preference changes after strokes with a focus on hemiageusia cases is provided. This case offers new evidence suggesting that the central gustatory pathway in humans runs ipsilaterally within the pons and crosses at a higher, probably midbrain level. In patients with central lesions, little attention has been given to taste disorders. They may often go unnoticed by the physician and/or the patient. Central lesions involving taste pathways seem to generate perceptions of quantitative taste disorders (hemiageusia or hypogeusia), in contrast to peripheral gustatory lesions that are hardly recognised as quantitative but sometimes as qualitative (dysgeusia) taste disorders by patients.

Adult↗
PubMed2004

Cortical spatial aspects of optical intrinsic signals in response to sucrose and NaCl stimuli.

To examine whether cortical taste neurons use spatial codes for discriminating taste information, we investigated the spatial aspects of optical intrinsic signal (OIS) responses in the gustatory insular cortex (GC) elicited by the administration of two essential tastants, sucrose and NaCl, on the tongue. OIS responses to sucrose appeared in the rostral part of the GC, whereas those to NaCl appeared in the central part of the GC. Local anesthetization of the tongue abolished OIS responses, and the administration of distilled water elicited no OIS response. Thus, taste information elicited by sucrose and NaCl from the peripheral sensory organs is segregated in the GC, suggesting that the information from two essential tastants is assembled as spatial codes in the primary cortical taste area through the process of taste quality perception.

Animals↗
PubMed2004

Sex differences in behavioral taste responses to and ingestion of sucrose and NaCl solutions by rats.

Sex differences in the ingestion of food and concentrated NaCl solutions by rats have been investigated for more than a quarter of a century, though the underlying mechanism(s) and the role of reproductive hormones remain the subject of debate. We hypothesized that sex differences in the ingestion of sucrose and NaCl solutions are attributable, in part, to sex differences in taste responses/taste perception. We employed short-access, 10-s tests along with 18-h, two-bottle preference tests to examine sex differences in sensitivity to and ingestion of sucrose and NaCl solutions. To evaluate the role of estrogen, we ovariectomized (OVX) female rats and then used an estrogen-replacement schedule that mimics the pattern of fluctuation of estrogen levels in intact female rats. We observed striking sex differences in the rate of licking NaCl mixed in a dilute sucrose solution. Compared to males, OVX rats with or without estrogen licked at higher rates to more concentrated NaCl solutions, suggesting that female rats are less sensitive to concentrated NaCl solutions. Although less pronounced, we also observed sex differences in the rate of licking to sucrose, particularly at lower concentrations. Compared to males, OVX rats with or without estrogen licked less, suggesting that female rats are less sensitive to lower concentrations of sucrose. Estrogen appeared to play, at most, a small role in mediating taste responses to specific concentrations of sucrose in these testing procedures. Nonetheless, sex differences in taste responses were clear, and it seems likely that such differences underlie, in part, observed differences in ingestion.

Animals↗
PubMed1991

Gustatory neural coding in the monkey cortex: stimulus intensity.

1. We analyzed the activity of single neurons in gustatory cortex of alert cynomolgus monkeys in response to a range of stimulus intensities. Chemicals were deionized water, fruit juice, and several concentrations of the four prototypical taste stimuli: 10(-3)-1.0 M glucose, 10(-3)-1.0 M NaCl, 10(-4)-3 x 10(-2) M HCl, and 10(-5)-3 x 10(-3) M quinine HCl. 2. Taste-evoked responses could be recorded from a cortical gustatory area that measured 2.5 mm in its anteroposterior extent, 6.0 mm dorsoventrally, and 3.0 mm mediolaterally. Taste-responsive cells constituted 62 (3.7%) of the 1,661 neurons tested. Nongustatory cells gave responses associated with mouth movement (10.1%), somatosensory stimulation (2.2%), and approach or anticipation (0.9%). 3. Intensity-response functions were determined across 62 gustatory neurons. Neural thresholds for each stimulus quality conformed well to human psychophysical thresholds. Mean discharge rate was a direct function of stimulus concentration for glucose, NaCl, and quinine HCl. The most effective of the basic stimuli was glucose. 4. Power function exponents were calculated from the responses of neural subgroups most responsive to each basic stimulus. Those for glucose, NaCl, and quinine were within the range of psychophysically derived values. Thus the perceived intensity of each basic quality is presumably based on the activity of the appropriate neural subgroup rather than on the mean activity of all taste cells. 5. The mean breadth-of-tuning (entropy) coefficient for 62 gustatory neurons was 0.65 (range, 0.00-0.98). 6. There was no clear evidence of chemotopic organization in the gustatory cortex. 7. An analysis of taste quality indicated that sweet stimuli evoked patterns of activity that were clearly distinct from those of the nonsweet chemicals. Among the latter group, NaCl was differentiable from HCl and quinine HCl, whose patterns were closely related. 8. The response characteristics of cortical taste cells imply gustatory thresholds and intensity-response functions for the nonhuman primate that conform well to those reported in psychophysical studies of humans, reinforcing the value of this neural model for human taste intensity perception.

Action Potentials↗
PubMed2026

Genetics of sensory nutrition.

Sensory nutrition is an emerging research area that examines how chemosensory perception, particularly taste and smell, shapes dietary behaviours, nutritional status, and disease risk. Variation in how individuals perceive the same foods may help explain differences in diet quality and responsiveness to behavioural dietary interventions, yet chemosensory phenotypes are rarely measured at the population level. Genetic variation contributes to this perceptual diversity and provides a framework for investigating sensory determinants of diet using genomic approaches. This review summarises evidence linking chemosensory genetics to perception and dietary behaviours, and discusses applications for causal inference and for precision and personalised nutrition. Twin studies reveal moderate to high heritability for bitter taste traits, with more modest and phenotype-dependent estimates for sweetness, sourness, saltiness, fat-related traits, and olfactory measures. Genome-wide association studies have identified loci in taste and olfactory receptor genes associated with specific chemosensory traits as well as liking and intake of various foods, although the evidence remains concentrated on bitter taste and populations of European ancestry. These genetic variants have been used in Mendelian randomisation, a genetics-based approach that strengthens causal inference, to test whether sensory traits influence dietary behaviour. For precision nutrition, evidence for taste genotype-stratified interventions remains limited and mixed. Realising the promise of sensory nutrition will require scalable and standardised chemosensory phenotyping, Findable, Accessible, Interoperable, and Reusable (FAIR) data infrastructure, expanded research in diverse populations, and integration with broader biological and sociocultural determinants of dietary intake.

Genetics↗
PubMed1998

A randomized, controlled clinical trial to evaluate the effects of zinc sulfate on cancer patients with taste alterations caused by head and neck irradiation.

BACKGROUND: In uncontrolled clinical trials, the administration of oral zinc sulfate has been reported both to prevent and correct taste abnormalities in cancer patients receiving external radiotherapy (ERT) to the head and neck region. METHODS: Eighteen patients were randomized to receive either zinc sulfate tablets (a dose of 45 mg) or placebo tablets three times a day at the onset of subjective perception of taste alterations during the course of ERT and up to 1 month after ERT termination. Taste acuity was determined by measuring detection and recognition thresholds for four taste qualities. Intolerance of zinc sulfate or placebo administration was investigated, and the oral cavity was examined. All the evaluations were studied prior to, at weekly intervals during, and 1 month after ERT administration. RESULTS: Taste acuity for one or more taste qualities was already impaired before ERT. During ERT treatment, taste alterations were experienced at least once for a minimum of 3 of the 8 measured thresholds by 100% of the patients, and 33.3% of the patients became aware of some alteration within the first week of treatment. The patients treated with placebo experienced a greater worsening of taste acuity during ERT treatment compared with those treated with zinc sulfate. One month after ERT was terminated, the patients receiving zinc sulfate had a quicker recovery of taste acuity than those receiving placebo. Statistically significant differences between the two groups emerged for urea detection and sodium chloride recognition thresholds during ERT treatment and for sodium chloride, saccharose, and hydrogen chloride recognition thresholds after the termination of ERT treatment. CONCLUSIONS: This pharmacologic therapy is effective and well tolerated; it could become a routine in clinical practice to improve the supportive care of patients with taste alterations resulting from head and neck cancer.

Administration, Oral↗
PubMed1989

[Taste].

Taste has a dual role. Like other senses it informs the individual about the external world, but unlike other senses it connects that perception with information about the internal environment. The principal function of taste is similar in all higher species. Molecules act on specialized sensory cells (= taste cells) in various regions of the oral cavity thus triggering signals, which are relayed to the cortex via afferent nerves, the caudal hindbrain and the thalamus. Taste afferents also reach the hypothalamus and the limbic system. The taste of food triggers physiological and behavioral reactions in man and animals. Stimulation of taste cells immediately elicits salivation, secretion of gastric acid and pancreatic juice as well as secretion of gastrointestinal and pancreatic hormones. Innate and learned taste preferences or aversions play an important role in food selection and taste aversions are considered to be reliable indicators of malaise. Neural signals from the periphery or humoral factors which are sensed by receptors in the central nervous system both can change the acceptance of a certain taste. Endogenous opiates in the brain seem to play a special role in the modulation of taste perception. The amygdala is apparently a brain area which is particularly important for taste perception.

Animals↗
PubMed1989

Caffeine ingested under natural conditions does not alter taste intensity.

It has been reported that prolonged application of 10 micromolar (microM) caffeine (CAF) to the dorsal surface of the tongue may markedly enhance the perceived intensity of many taste stimuli, including NaCl and several noncarbohydrate sweeteners. The present study investigated the effect of oral CAF vs. placebo ingestion on perceived taste intensity. Ingestion of CAF (5.5 mg/kg) raised median salivary CAF levels to 19.8 microM at 50 minutes post-dose, when subjects evaluated the intensity of solutions of 5 noncarbohydrate sweeteners, 2 carbohydrate sweeteners, 2 bitter tastants, NaCl, citric acid, 2 odors, and a tone. Taste solutions were prepared using either 1) deionized water or 2) 10 microM CAF as the medium, and all stimuli were rated for intensity on a 9-point category scale. There was no effect of condition (CAF or placebo) or tastant medium on any response measure. The results suggest that perceptions of taste intensity are not appreciably altered under natural conditions of CAF ingestion and subsequent lingual adaptation to microM levels of CAF in saliva.

Administration, Oral↗
PubMed2001

Effects of a flavor-placement reversal test after different modalities of taste aversion learning.

Taste aversion learning is induced through two different behavioral procedures: a short-term or concurrent (two-daily flavors) and a long-term or sequential (one-daily flavor) procedure. For the concurrent group of animals, two gustatory/olfactory stimuli are presented separately but at the same time on a daily basis. One is paired with simultaneous intragastric administration of hypertonic NaCl and the other with physiological saline. For the sequential group, the two stimuli are presented on alternate days, one of them followed by intragastric injection of the aversive stimulus and the other by saline, both after a delay of 15 min. The two groups learned the task, but when they were subjected to a flavor-placement reversal test only the sequential group was successful in achieving it. In a second experiment, three groups of animals had to learn concurrent or sequential discrimination tasks (with either simultaneous or delayed administration of the visceral stimulus) using only spatial/proprioceptive cues. The data show that none of the groups learned them under these conditions. The results are discussed in terms of the different modalities of learning. Short-term and long-term taste aversion learning are different in the anatomical structures involved, the number of trials required for acquisition and, as shown in this paper, flexibility.

Animals↗
PubMed2004

Decreased taste sensitivity in cancer patients under chemotherapy.

GOALS OF WORK: The aim of the study was to measure taste thresholds among cancer patients under chemotherapy compared to controls. PATIENTS AND METHODS: The study was performed with 110 cancer patients and 170 healthy subjects of similar age distribution were included in the study. The electrogustometric detection threshold was evaluated as the lowest current intensity perceived by the subject in three tongue sites independently with a constant current generator. MAIN RESULTS: Taste thresholds for all cancer patients demonstrated significantly higher values compared to controls. CONCLUSIONS: Cancer patients treated by chemotherapy demonstrated a temporary taste sensitivity deficit. Associated with the illness due to the treatment, this deficit explains the patients complaining of "abnormal or bad tastes", which results in food aversion and has a negative impact on nutritional status and quality of life. In order to prevent the risk of anorexia and the enhanced morbidity related to this deficit, treatment should include relevant information to the subject for anticipating objective taste modifications and a psychological follow-up during the actual change of taste quality perceptions in everyday life.

Adult↗
PubMed1999

The effect of naltrexone on taste detection and recognition threshold.

Eighteen healthy female volunteers were administered 50 mg naltrexone in a double-blind, placebo control study. Relative taste detection and recognition thresholds for sweet, salty, sour and bitter taste and liking for and perception of sucrose solutions were determined at baseline and 1 hour after administration of naltrexone. Naltrexone did not alter relative taste detection and recognition thresholds for any of the four tastes or perception of sweetness. However, a significant, but slight, decrease in liking for sucrose solutions occurred after naltrexone administration. These findings suggest that opioid-dependent intake is independent of changes in taste perception in humans.

Adult↗
PubMed1993

Effects of idebenone on information processing in aged Long-Evans rats.

Idebenone (6-(10-hydroxydecyl)-2,3-dimethoxy-5-methyl-1,4-benzoquinone) is a benzoquinone that has been shown to improve cognitive function in animals subjected to cerebral ischemia and in rats with lesions of the basal forebrain cholinergic system. Because the cognitive deficits observed in aged rats have been associated with decreased cerebral blood flow and basal forebrain cholinergic dysfunction, it was hypothesized that IDE might improve cognition in aged animals. In the present study, the effects of idebenone on cognitive function in aged Long-Evans rats were assessed using a battery of tests that evaluated attention, habituation, and spatial learning. Selective attention was assessed using an overshadowing paradigm, where IDE (30 mg/kg, IP) was injected 30 min prior to compound cue exposure. IDE enhanced the overshadowing effect in aged rats. The Morris water maze was used to assess spatial learning, where IDE (3 mg/kg, IP) was injected daily throughout the course of training. IDE did not improve the impaired performance of aged rats in the Morris task. Habituation was tested by measuring recovery from gustatory neophobia. IDE (30 mg/kg, IP) was injected 30 min prior to the first exposure to the novel taste. IDE normalized habituation rate in aged rats. It was concluded that IDE improves some forms of acquisition in aged rats, and may do so by decreasing general reactivity to novel stimuli.

Aging↗
PubMed2002

Sensory preconditioning in rats with lesions of the anterior thalamic nuclei: evidence for intact nonspatial 'relational' processing.

Rats with neurotoxic lesions centered in the anterior thalamic nuclei were trained in two versions of a nonspatial, sensory preconditioning procedure. In both versions, two stimulus compounds (AX and BY) were first presented and then X, but not Y, was paired with an aversive unconditioned stimulus. This procedure resulted in greater conditioned responding to A than B. Anterior thalamic lesions had no apparent effect on these two examples of sensory preconditioning, nor did they affect fear conditioning or conditioned taste aversion. In contrast, the same lesions led to a severe deficit on a test of spatial memory. These results help to refine our understanding of the contribution of the anterior thalamic nuclei to spatial memory.

Acoustic Stimulation↗
PubMed2000

Helping consumers achieve recommended intakes of whole grain foods.

According to research data from both the USDA and private companies, Americans consume approximately one serving of whole grain foods per day. Current guidelines recommend three or more servings a day. The health benefits of whole grains are well documented. However, convincing Americans to eat them, especially in the amount recommended, has been unsuccessful. Adults and children give a variety of reasons for not choosing whole grain foods, including these: a lack of understanding of the health benefits of whole grain foods, an inability to identify whole grain foods at the point of purchase, their taste, their cost, the time it takes to prepare them and the availability of whole grain foods in stores. This paper addresses some of the misconceptions surrounding whole grain foods and offers strategies for helping consumers choose more whole grain products. In addition, we present historical information on the consumption trends of whole grains as well as educational and promotional opportunities that industry and health professionals can use to encourage the public to eat more whole grains.

Diet↗
PubMed2005

Effects on hunger and satiety, perceived portion size and pleasantness of taste of varying the portion size of foods: a brief review of selected studies.

The portion size of foods has been identified as an important environmental factor known to affect short-term energy intake. Experiments that were conducted both in the free-living environment and in laboratory-based settings to investigate the effects of portion size on energy intake unanimously showed that as the portion size of food increased, so did subjects' energy intake. Despite the fact that the profound effects of portion size on energy intake are well documented, the mechanisms by which portion size affects energy intake are poorly understood. There is some evidence that sensory influences (e.g. visual and olfactory cues), cognitive factors (e.g. learning, social norms, monetary considerations), and post-ingestive consequences (e.g. sensations of hunger and fullness) related to the portion size of foods may interact to affect the amount of food that is consumed during a meal.

Energy Intake↗
PubMed1997

Early reasoning about desires: evidence from 14- and 18-month-olds.

Although there is substantial evidence that 30-month-old children can reason about other people's desires, little is known about the developmental antecedents of this ability. A food-request procedure was devised to explore this understanding in 14- and 18-month-olds. Children observed an experimenter expressing disgust as she tasted 1 type of food and happiness as she lasted another type of food. They were then required to predict which food the experimenter would subsequently desire. The 14-month-olds responded egocentrically, offering whichever food they themselves preferred. However, 18-month-olds correctly inferred that the experimenter wanted the food associated with her prior positive affect. They were able to make this inference even when the experimenter's desires differed from their own. These data constitute the first empirical evidence that 18-month-olds are able to engage in some form of desire reasoning. Children not only inferred that another person held a desire, but also recognized how desires are related to emotions and understood something about the subjectivity of these desires.

Choice Behavior↗
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↗