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At least 433 records · Page 24Linked to original sources
PubMed2005

Mechanisms of oleoylethanolamide-induced changes in feeding behavior and motor activity.

Oleoylethanolamide (OEA), a lipid synthesized in the intestine, reduces food intake and stimulates lipolysis through peroxisome proliferator-activated receptor-alpha. OEA also activates transient receptor potential vanilloid type 1 (TRPV1) in vitro. Because the anorexigenic effect of OEA is associated with delayed feeding onset and reduced locomotion, we examined whether intraperitoneal administration of OEA results in nonspecific behavioral effects that contribute to the anorexia in rats. Moreover, we determined whether circulating levels of other gut hormones are modulated by OEA and whether CCK is involved in OEA-induced anorexia. Our results indicate that OEA reduces food intake without causing a conditioned taste aversion or reducing sodium appetite. It also failed to induce a conditioned place aversion. However, OEA induced changes in posture and reduced spontaneous activity in the open field. This likely underlies the reduced heat expenditure and sodium consumption observed after OEA injection, which disappeared within 1 h. The effects of OEA on motor activity were similar to those of the TRPV1 agonist capsaicin and were also observed with the peroxisome proliferator-activated receptor-alpha agonist Wy-14643. Plasma levels of ghrelin, peptide YY, glucagon-like peptide 1, and apolipoprotein A-IV were not changed by OEA. Finally, antagonism of CCK-1 receptors did not affect OEA-induced anorexia. These results suggest that OEA suppresses feeding without causing visceral illness and that neither ghrelin, peptide YY, glucagon-like peptide 1, apolipoprotein A-IV, nor CCK plays a critical role in this effect. Despite that OEA-induced anorexia is unlikely to be due to impaired motor activity, our data raise a cautionary note in how specific behavioral and metabolic effects of OEA should be interpreted.

Animals↗
PubMed2005

The liaison of sweet and savory.

The sense of taste provides humans with necessary information about the composition and quality of food. For humans, five basic tastes are readily distinguishable and include sweet, bitter, salty, sour, and savory (or umami). Although each of these qualities has individualized transduction pathways, sweet and umami tastes are believed to share a common receptor element, the T1R3 receptor subunit. The two G-protein-coupled heteromer receptors that comprise an umami stimulus receptor (T1R1-T1R3) and a sweetener receptor (T1R2-T1R3) constitute a potential link between these two qualities of perception. While the role of the individual monomers in each human heteromer has been examined in vitro, very little is known of the implication of this research for human perception, or specifically, how sweet and savory taste perceptions may be connected. Using a psychophysical approach, we demonstrate that lactisole, a potent sweetness inhibitor that binds in vitro to hT1R3, also inhibits a significant portion of the perception of umami taste from monosodium glutamate. Following the molecular logic put forward by Xu et al. (2004, Proc. Natl Acad. Sci. USA, 101, 14258-14263), our psychophysical data support the in vitro hypothesis that the shared T1R3 monomer moderates the activation of both T1R2 and T1R1 in humans and impairs suprathreshold perception, respectively, of sweetness and, to a lesser degree, umaminess in the presence of lactisole.

Adult↗
PubMed1995

Taste performance in Sjogren's syndrome.

Sjogren's Syndrome (SS) patients have impaired salivary gland function and an elevated frequency of oral complaints. The taste complaints are thought to be due to sensory deficits that arise in the absence of sufficient saliva to maintain taste receptors. We assessed the subjective complaints, salivary production and taste functioning of SS patients and unaffected individuals. We found the expected decreased salivary gland function and increased frequency of taste complaints. Our taste assessment with weak stimuli confirmed and expanded the previous report of decreased taste threshold sensitivity in SS. However, perception of stronger taste stimuli was not impaired. In contrast with previous reports, patient judgments of intensity were not significantly reduced for any of the four taste qualities. Although the salivary gland function of all patients was markedly impaired relative to that of controls, patients lacking measurable salivary flow were no more likely than patients with residual function to exhibit subjective complaints or taste impairments. Our observations are inconsistent with a simple causal chain running from salivary gland dysfunction to sensory loss to taste complaints.

Adult↗
PubMed1977

Factors influencing flavour aversions conditioned with amphetamine in rats.

Rats would not drink distinctively flavoured solutions after their previous ingestion had been followed by injection of amphetamine (1 mg/kg). In the same rats, intake of flavoured solutions followed by saline injections was not suppressed. Providing the rats with cues as to the location of flavoured solutions paired with amphetamine did not alter either the speed of development or the final severity of the aversion. Neither increasing the interval between presentation of the flavour and injection of amphetamine, nor decreasing baseline drinking levels, altered the final degree of aversion. The aversion became progressively weaker as the dose of amphetamine was reduced, but it was detectable at doses as low as 0.1 mg/kg. Further decreases in dose did not enhance intake of flavours paired with amphetamine, even when combined with reductions in baseline drinking brought about by reduced fluid deprivation and flavour palatability. The results are discussed in relation to the conditions in which amphetamine has been shown to exhibit either rewarding or aversive properties.

Animals↗
PubMed2026

"Clinical efficacy and expression of antimicrobial resistance genes after using a novel herbal mouthwash compared to chlorhexidine: A Randomised controlled trial in generalised gingivitis patients".

OBJECTIVES: Chlorhexidine, the gold-standard mouthwash, has several disadvantages, like promotion of antimicrobial resistance. Herbal mouthwashes are emerging as alternatives to chlorhexidine. However, its impact on antimicrobial resistance remains unclear. The aim of the study was to compare the clinical efficacy and the expression of antimicrobial resistance genes of chlorhexidine with a novel herbal mouthwash. DESIGN: Sixty patients with generalised gingivitis were randomly assigned to two groups using block randomisation. After professional mechanical plaque removal patients were instructed to use either chlorhexidine or a novel herbal mouthwash (patented composition) for two weeks. Tetracycline resistance (tetM) and macrolide efflux (mefI) gene expression in subgingival plaque were analysed using real-time polymerase chain reaction. Intragroup comparisons were performed with a paired t-test and Wilcoxon signed-rank test for parametric and nonparametric data. Intergroup comparisons employed unpaired t-test, chi-square test, and Mann-Whitney test. RESULTS: A significant reduction in bleeding, plaque, pocket depth and and patient reported outcomes were noticed in both groups. But reduction in plaque was more significant in chlorhexidine group. tetM and mefI genes significantly upregulated in the chlorhexidine group, while it was downregulated with herbal mouthwash (fold change 1.79 ± 0.74 and 0.60 ± 0.43 for tetM, and 1.83 ± 0.87 and 0.51 ± 0.44 for mefI). However, patients' perception of taste, freshness, and overall satisfaction was better in the chlorhexidine group. CONCLUSIONS: The increased expression of antimicrobial resistance genes following chlorhexidine use warrants careful consideration. Herbal mouthwash is an effective, safer alternative with comparable clinical benefits and less impact on antimicrobial resistance.

Humans↗
PubMed2005

Rapid quantitative assessment of fungiform papillae density in the human tongue.

Fungiform papillae density, which can be used in a variety of circumstances as an indicator of taste function [L.M. Bartoshuk, V.B. Duffy, I.J. Miller, PTC/PROP tasting: anatomy, psychophysics and sex effects, Physiol. Behav. 56 (1994) 1165-1171; I.J. Miller, F.E. Reedy, Variation in human taste bud density and taste intensity perception, Physiol. Behav. 47 (1990) 1213-1219; J.R. Zuniga, N. Chen, C.L. Phillips, Chemosensory and somatosensory regeneration after lingual nerve repair in humans, J. Oral Maxillofac. Surg. 55 (1997) 2-13], was measured on the dorsal surface of the anterior tongue of living humans using a digital camera and a videomicroscope. Both procedures provided similar results, with the camera providing a more rapid, portable and flexible imaging procedure. Subsequently, the camera was successfully used to identify small regions of the anterior tongue which provide reliable measures of fungiform papillae density that correlate highly with the total number of fungiform papillae on the anterior tongue.

Adult↗
PubMed1997

The behavior of the Japanese or domestic quail Coturnix japonica.

This paper reviews the literature pertaining to the behavior of the Japanese or domestic quail Coturnix japonica. Details are given of the classification, characteristics, domestication and the economic and research potential of the species. Further sections deal with sensation and perception (including taste and smell, vision and hearing), maintenance behavior (including feeding and drinking, dust bathing and thermoregulation), development and aging (including vocalization, filial imprinting, sexual imprinting, fear and avoidance responses, sexual maturation and aging), adult learning (including habituation, instrumental conditioning, Pavlovian conditioning and observational learning), photoperiodism, reproductive behavior (including courtship and mating, hormonal control and ontogeny of sexual differentiation, and male and female sexual behavior), parental behavior (including nest-site selection and nest building, incubation behavior and its hormonal control, and hen-chick relationships), and aggressive behavior and dominance (including agonistic behavior and the hormonal control of aggressive behavior).

Animals↗
PubMed1979

Self-directed attention, awareness of bodily states, and suggestibility.

Two studies tested the hypothesis that self-directed attention would cause increased awareness of internal states and would thus reduce suggestibility effects. Experiment 1 applied this reasoning to the experience of an emotion. Males viewed moderately arousing slides of female nudes after being led to expect the slides to be either highly arousing or nonarousing. As predicted, ratings of the slides corresponded less with these experimentally-manipulated anticipations when self-focus was heightened by the presence of a mirror than when it was not. Experiment 2 examined a different internal experience: the perception of taste. Some subjects were led to expect a strong flavor as part of a test series, and other subjects were led to expect a weak flavor. Subjects high in private self-consciousness were less affected by this expectancy manipulation and more accurate in reporting their actual internal state than were subjects low in private self-consciousness. Discussion centers on the theoretical implications of the findings.

Arousal↗
PubMed2002

Idiopathic dysgeusia; an open trial of alpha lipoic acid (ALA) therapy.

We selected two homogenous groups, each of 22 patients with idiopathic dysgeusia, an altered perception of taste, matched for age and sex, for an open trial of alpha lipoic acid compared with placebo. The 22 patients in the study group were treated with alpha lipoic acid for 2 months. The 22 patients in the control group were treated for 2 months with carboxymethylcellulose. The latter group was then treated with alpha lipoic acid for 2 months. The results showed significant symptomatic improvements compared with placebo, in both groups of patients with dysgeusia treated with alpha lipoic acid, suggesting that idiopathic dysgeusia may be a neuropathy comparable to the burning mouth syndrome.

Adolescent↗
PubMed2002

A randomized clinical trial comparing the efficacy of mandibular implant-supported overdentures and conventional dentures in diabetic patients. Part V: food preference comparisons.

STATEMENT OF PROBLEM: The functional benefits of replacing old dentures with new conventional mandibular dentures or implant-supported overdentures has not been fully determined. PURPOSE: This study assessed the impact of these 2 types of replacement dentures on the food choices of diabetic patients. MATERIAL AND METHODS: A total of 68 diabetic patients with original complete dentures participated in this study. Diabetes was controlled with insulin in 38 patients (IT) and without insulin in 30 patients (NIT). All subjects received conventional maxillary dentures; 25 received mandibular conventional dentures (CD), and 43 received overdentures with plastic clips and a Hader bar attached to 2 osseointegrated implants (IOD). Subjects rated their perceptions of taste acceptability, texture acceptability, and chewing ease on a 4-point nominal scale and eating frequency on a 5-point scale for 13 specific foods at baseline (with original dentures) and at 6 months post-treatment completion (PTC). Fisher exact tests were used to compare the change in percentage distributions of responses with treatment. A 2 x 2 x 2 repeated-measures analysis of variance (ANOVA) was performed to compare mean scores between the 2 denture groups, 2 diabetic groups, and 2 time intervals for each of the 13 foods and 4 questions related to food acceptability. RESULTS: At baseline, no significant differences were found between the frequency distributions of responses in the CD and IOD groups or the IT and NIT groups for all 52 comparisons. With both types of study dentures, a higher percentage of patients perceived deterioration rather than improvement in function. When percentage distributions based on actual positive or negative change (treatment effect) in patient responses were compared, significant differences were found for 3 of the 52 responses, in favor of the IOD group. ANOVA demonstrated significant mean differences for 4 of the 52 comparisons. CONCLUSION: Both types of study dentures resulted in declines in the perceived taste and texture acceptability of almost all test foods. Declines in perceived chewing ease and eating frequency were more common and greater in the CD than in the IOD group. Both types of study dentures failed to affect food choices, as evidenced by declines or limited improvement in the perceived frequency with which most foods were eaten.

Aged↗
PubMed2000

Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction.

It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were presented not as single stimuli but as a taste mixture (sucrose and tartaric acid) and an odor mixture (beta-phenylethyl alcohol and gamma-undecalactone). The results showed that quality discrimination abilities of the elderly subjects for both taste and odor were significantly lower than those of the young subjects, indicating a decline in quality discrimination abilities related to age. Also, a moderate but significant correlation was observed between the taste discrimination ability and the odor discrimination ability. We measured thresholds for single-taste and odor components in mixtures and compared them between the elderly and the young to investigate the cause for these findings.

Adult↗
PubMed1997

The food-service industry, dietary guidelines and change.

The influence of the food-service industry on compliance with the Australian dietary guidelines was investigated through three separate methods of data collection and analysis: a telephone survey of 1683 randomly selected Brisbane residents; telephone interviews with 69 food-service-industry operators and 10 face-to-face interviews with key stakeholders in industry and government. Nearly 40 per cent of respondents had consumed foods prepared by the food-service industry at least once on the day before the interview, mainly from restaurants, cafes and takeaway shops, in the form of fast-food or snacks. Consumption of these foods declined with age. Those consuming foods prepared by the food-service industry ate significantly less fruit, vegetables and dairy food and were therefore less likely to comply with the dietary guidelines. Outcomes from interviews with operators in the food-service industry show that food choices offered to consumers were the result of a dynamic interaction between consumer demand and operators' own tastes and perceptions of food quality. Key informant interviews show that public health nutrition programs will have limited effect without supportive environmental changes in the food-service industry supply. An effective means of increasing the likelihood of compliance with the Australian dietary guidelines will be to encourage food suppliers in ways that address their core business concerns simultaneously with the goals of health professionals.

Adult↗