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PubMed1992

Comparison of preference thresholds for NaCl solution in rats of the Sprague-Dawley and Long-Evans strains.

Rats of the Sprague-Dawley and Long-Evans strains were compared with respect to their preference threshold and preference maximum concentrations for NaCl solution in a two-bottle choice paradigm. The preference threshold for NaCl in rats of the Sprague-Dawley strain occurred when the concentration of NaCl presented was 0.030 M. The preference maximum concentration was 0.10 M. In the case of rats of the Long-Evans strain, a preference threshold concentration was not clearly manifested although the preference maximum concentration was also 0.10 M. Thus, the previously reported lack of an appetite for isotonic NaCl solution in rats of the Long-Evans strain compared to those of the Sprague-Dawley strain is most likely related to the failure of rats of the former strain to discriminate between water and NaCl solution until the concentration of NaCl exceeds 0.15 M. However, at this concentration, both strains rejected NaCl solution in favor of water. In contrast to the results with NaCl solution, rats of the Long-Evans strain appear to have a greater appetite for 5% glucose solution than do those of the Sprague-Dawley strain. Whether this is related to a reduced preference threshold concentration for glucose remains to be tested.

Animals↗
PubMed2002

How much food is too much? Threshold doses for allergenic foods.

This review summarizes recent findings and controversies in the area of threshold doses for allergenic foods. Over the years, there have been many clinical reports that ingestion of small amounts of food can elicit IgE-mediated allergic reactions. In exquisitely allergic individuals, the threshold dose for elicitation of such reactions is often considered to be zero. However, some food-allergic patients report that they can tolerate small quantities of allergenic food. Are very low quantities hazardous to food-allergic consumers? How much of the offending food is too much? Why is the concept of a threshold level important? There have been very few studies to date on threshold doses for allergenic foods, and more research is needed in this important area.

Dose-Response Relationship, Immunologic↗
PubMed1998

The effect of genotype on response thresholds to sucrose and foraging behavior of honey bees (Apis mellifera L.).

Honey bee foragers were tested for their proboscis extension response (PER) to water and varying solutions of sucrose. Returning pollen and nectar foragers were collected at the entrance of a colony and were assayed in the laboratory. Pollen foragers had a significantly higher probability of responding to water and to lower concentrations of sucrose. Bees derived from artificially selected high- and low-pollen-hoarding strains were also tested using the proboscis extension assay. Returning foragers were captured and tested for PERs0 to 30% sucrose. Results demonstrated a genotypic effect on PERs of returnining foragers. The PERs of departing high- and low-strain foragers were consistent with those of returning foragers. The PERs were related to nectar and water reward perception of foragers. High strain bees were more likely to return with loads of water and lower concentrations of sucrose than foragers from low pollen strain. Low-strain bees were more likely to return empty. We identified a previously mapped genomic region that contains a variable quantitative trait locus that appears to influence sucrose response thresholds. These studies demonstrate a gene-brain-behavior pathway that can be altered as a consequence of colony-level selection for quantities of stored food.

Animals↗
PubMed1995

[Influence of aging on electrogustometric threshold].

Electrogustometric testing was carried out, with one researcher examining the electrogustometric threshold at three sites, in 461 normal cases, by TR-06 (Rion Co.), over a wide range. A multiple comparison procedure (Tukey-Kramer) was applied to age groups, revealing a significant increase in the threshold with advancing age; high threshold values were observed in the "60s and older" group for the chorda tympani nerve area (tongue tip) and the glossopharyngeal nerve area (tongue base), and in the "70s and older" group for the superficial greater petrosal nerve area (soft palate). As to the gender difference in women, a significant drop was observed in the late teens whereas a low tendency in all sites tested was not statistically, significant in other age groups. Differences between the right and the left sides were seen in most cases but were within 6dB. As to site differences, the soft palate threshold was higher than those of the tongue tip and the tongue base in all age groups. A significant decrease in the threshold of the tongue tip, as compared to the tongue base, was observed for those in their late teens, whereas minimal differences were noted in the other age groups and at other sites. The soft palate threshold was significantly reduced in smokers in their 30s and 40s as compared with non-smokers.

Adolescent↗
PubMed2004

Dissociation between taste and tactile extinction on the tongue after right brain damage.

In patients with right brain damage (RBD) or left brain damage (LBD) and healthy subjects, tactile and three basic gustatory stimuli (sour, salty, bitter) were applied to the left or right hemitongues or to both hemitongues simultaneously. Tactile stimuli were detected and localized by verbal report, whereas gustatory stimuli were identified by pointing to the corresponding name on cards bearing the names of the three tastes. In the tactile test, 9 of 18 RBD patients showed extinction of left hemitongue stimuli, whereas the remaining RBD patients, 9 LBD patients and 14 healthy subjects detected virtually all stimuli in all conditions. In the gustatory test, healthy subjects outperformed the two brain damaged groups which nevertheless responded well above chance and did not differ from one another. Unexpectedly, the nine RBD patients with left hemitongue tactile extinction showed no gustatory extinction, since performance did not differ significantly between the two hemitongues on both unilateral and bilateral stimulations. To account for these findings, some evidence suggests that the tongue representation is bilateral in both modalities, but predominantly ipsilateral in the gustatory modality and predominantly contralateral in the tactile modality. The RBD patients with left hemitongue tactile extinction were those with more marked symptoms of left-sided extinction in the visual and auditory modalities, making it likely that their brain damage was also responsible for left lingual tactile extinction. The absence of left gustatory extinction in those patients can be attributed to the predominant channelling of left hemitongue taste inputs into the intact left hemisphere.

Aged↗
PubMed2006

Altered food intake and taste perception in children with cancer after start of chemotherapy: perspectives of children, parents and nurses.

GOALS OF WORK: The purpose of this study was to better understand various variables related to food intake and eating problems in children with cancer during their chemotherapy. PATIENTS AND METHODS: Twenty-two consecutively admitted children, diagnosed with cancer and undergoing chemotherapy, participated in this study. Twenty-one of them, their parents and attending nurses participated in semi-structured interviews. Ten of the children underwent a taste acuity test, and recognition thresholds for the four basic tastes were determined. MAIN RESULTS: The shared view of both children and parents was that altered taste was the predominant cause of the eating problems. In contrast, the nurses perceived that nausea was the most important cause of the children's eating problems. In addition, psychological aspects such as learned food aversions and negative attitudes towards hospital food were regarded as important by children, parents and nurses. The taste test showed that the patients had higher thresholds for bitter taste and made more taste recognition errors compared to controls. CONCLUSIONS: Changes seem to exist both in the primary gustatory sense as well as in food perception in paediatric cancer patients undergoing chemotherapy. Single solutions, such as efforts to serve "tasty food", do not suffice alone. A more effective solution may be to combine different strategies and combinations of oral, enteral and parenteral nutrition should be considered to prevent malnutrition.

Adolescent↗
PubMed2000

Threshold-based structure-activity relationships of pyrazines with bell-pepper flavor.

Quantitative structure activity relationships (QSAR) and comparative molecular field analysis (CoMFA) are applied in order to explain the aroma of 46 bell-pepper aroma compounds. Biological activities log(1/c) values are used, where c stands for the detection threshold value of the aroma compound in water. Results of conventional QSAR and CoMFA are both satisfactory in statistical significance and predictive ability. We construct a qualitative model using the graphic features of CoMFA together with the results of "classical" QSAR analysis, which is performed by multiple linear regression. Finally, the human olfactory detection threshold values of excluded pyrazines are successfully predicted. This makes CoMFA and QSAR two important tools for designing new aroma compounds and in elucidating the mechanism of odor-receptor interaction.

Humans↗
PubMed1976

[Occurrence of bitter taste after roasting of proteins (author's transl)].

Proteins of animal and plant origin (e.g. casein, zein, soyprotein, gliadin), heated to 260 degrees C for 10 min, yield aqueous extracts of strong bitter taste. The thresholds (0.0005-0.008%) are in the range of the value for chininhydrochloride (0.001%) and are much lower than thresholds for enzymatic protein hydrolyzates. Polysaccharides, heated under identical conditions (e.g. cellulose, starch, agar, carrageene), don't yield bitter products. It is assumed, that proteins are important precursors for bitter compounds on roasting.

Caseins↗
PubMed1991

A taste illusion: taste sensation localized by touch.

Taste sensations appear to come from all over the inner surface of the mouth, yet the taste receptors are restricted to relatively small particular areas of the oral surface. In addition, even if a relatively large (e.g., one half) proportion of the taste field is damaged, subjective taste experience may be unaffected. The touch system contributes to this constancy because taste sensations appear to be localized by touch. If a taste solution is painted from the side of the tongue (an area of low receptor density) past the tip (an area of high receptor density) and on to the second side, the taste sensation begins weak, gets stronger at the tip, and retains much of its intensity. The strong taste from the tip follows the tactile path of the stimulus sweep. This illusion occurs for all four stimuli tested: sucrose, sodium chloride, citric acid, and quinine hydrochloride.

Adolescent↗
PubMed1994

Effect of race on perception of fat alone and in combination with sugar.

Two studies were performed to assess the perception of sugar-fat combinations and fat emulsions in African-American and white subjects. In the first study, African-American children aged 9-15 years were found to prefer higher concentrations of sweetness in liquid dairy products varying in fat content than white children. No significant differences in preference for the four fat levels were found. These data are consistent with a previous study by Desor et al. (2) that suggested African-American youngsters aged 9-15 preferred greater sweetness in water solutions. In a second study, thresholds and preferences for corn oil and butterfat in emulsions were determined for young adults. No significant differences between African-American and white young adults were found.

Adolescent↗
PubMed1985

Anthropological studies in Assam, India. 2. Observations on Muslims.

Six Muslim groups from various parts of Assam (Goalpara, Kamrup, Darrang, Nowgong, Sibsagar and Dibrugarh) have been analysed for the distribution of anthropometric and dermatoglyphic traits as well as for that of AB0 blood groups and PTC taste sensitivity. The intergroup variability in the distribution of all these anthropological characters is considerable. The possible reasons therefore are discussed.

ABO Blood-Group System↗
PubMed2001

An animal model to assess aversion to intra-oral capsaicin: increased threshold in mice lacking substance p.

Despite the widespread consumption of products containing chemicals that irritate the oral mucosa, little is known about the underlying neural mechanisms nor is there a corresponding animal model of oral irritation. We have developed a rodent model to assess aversion to capsaicin in drinking water, using a paired preference paradigm. This method was used to test the hypothesis that the neuromodulator substance P (SP) plays a role in the detection of intra-oral capsaicin. 'Knockout' (KO) mice completely lacking SP and neurokinin A due to a disruption of the preprotachykinin A gene and a matched population of wild-type (WT) mice had free access to two drinking bottles, one containing water and the other capsaicin at various concentrations. Both KO and WT mice showed a concentration-dependent aversion to capsaicin. KO mice consumed significantly more capsaicin than WT at a single near threshold (1.65 microM) concentration, indicating that SP plays a limited role in the detection and rejection of oral irritants.

Administration, Oral↗
PubMed1978

Nerve conduction time in Bell's palsy.

This paper deals with the problem of idiopathic Bell's palsy. One hundred thirty seven cases of Bell's palsy were analyzed. It is shown that the use of E.M.G., facial nerve conduction time, and stimulating thresholds necessary to achieve supramaximal stimulation reduced the number of patients with complete paralysis in the poor prognosis group to 20.6% as compared to 37.5% when the nerve excitability test alone was utilized.

Audiometry↗
PubMed1994

Consummatory feeding behavior to amino acids in intact and anosmic channel catfish Ictalurus punctatus.

The entire sequence of feeding behavior patterns exhibited by intact and anosmic channel catfish to food extracts was also released by single amino acids. L-arginine (> 10(-6) M), L-alanine (> 10(-6) M), and L-proline (> 10(-4) M) were each highly effective at releasing consummatory behavior patterns, such as turning, increasing pumping of water across the gill arches, and biting-snapping. Swallowing required solid objects, whereas rhythmic movement of the hyoid was released by > 10(-2) M L-arginine alone. For the biting-snapping behavior, the number of bites depended upon both the number of eddies containing the amino acid above the behavioral threshold concentration and the amino acid applied. Multiple eddies of > 10(-3) M L-proline and L-alanine provoked up to 25 bites per test; however, the most effective stimulus for releasing biting-snapping behavior at low concentrations was L-arginine (behavioral threshold 3 x 10(-7) M). In comparison to 10(-4) M L-alanine and L-arginine, other amino acids were less effective stimuli.

Amino Acids↗
PubMedDate not supplied

[Dominant, motivation and behavior].

It was shown in experiments on cats with elaborated conditioned running to the left (with fresh food) and right (with salted food) feeding troughs that conditioned signals may change the current behaviour in spite of real unconditioned stimuli. The fresh food signal produces a conditioned "freshening" of the salt meat, which may be regarded as a successful physiological model of gustatory illusions. With a free choice of different salinity of food from different cups of each feeding though, behaviour is corrected by unconditioned factors, i.e. real salinity of food. As a result the thresholds of eating salt food from both feeding troughs are equalized. The facts are discussed in the light of the dominant principle, i.e. that central program which is built on the basis of the dominant motivation, of previous experience and current analysis of surroundings.

Animals↗
PubMed2001

Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor.

The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber poly(ethylene terephthalate) (PETE), clear PETE, and clear PETE-UV] were evaluated after exposure to fluorescent light (1100 to 1300 lx) for 18 d at 4 degrees C. Control samples packaged and stored under identical conditions were wrapped in foil to prevent light exposure. Selected flavor compounds in milk were measured analytically on d 0, 7, 14, and 18 of storage, while intensities of "oxidation," "acetaldehyde," and "lacks freshness" off-flavors were determined by sensory analysis at the same intervals. In light-exposed samples, oxidation off-flavor was significantly lower when packaged in amber PETE versus other containers. Milk packaged in HDPE containers showed a significantly higher level of oxidation off-flavor than milk packaged in PETE-UV containers but not higher than clear PETE or glass containers. No significant difference in acetaldehyde off-flavor was found between package material treatments (exposed or protected). Acetaldehyde concentration never exceeded flavor threshold levels, regardless of packaging material. Amber and PETE-UV materials proved to be a competitive packaging choice for milk in preserving fresh milk flavor.

Animals↗
PubMed1994

Sucrose threshold variation during the menstrual cycle.

Sucrose thresholds were measured at three points during the menstrual cycle for 14 women who were not taking oral contraceptives. Thirteen men also were tested at similar intervals. Sucrose thresholds of the men remained constant throughout the experiment. During menstruation and postovulation, the thresholds of the women were similar to the thresholds of the men, whereas during preovulation the thresholds of the women are significantly lower. The stable sucrose thresholds of the men suggest that ovarian hormones may be involved in the variation in sucrose sucrose thresholds of the women. The increase in sensitivity of the women during preovulation may have been related to the high level of estrogen, whereas the decrease in sensitivity during postovulation may be due to some type of interaction between estrogen and progesterone.

Adolescent↗