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PubMed1990

Chemotransduction in Necturus taste buds, a model for taste processing.

The taste bud in Necturus serves as a good model for taste mechanisms in vertebrates. The large size of taste cells and relative accessibility of the tissue for detailed electrophysiological and ultrastructural studies makes this species well-suited for studying taste transduction. Important features of taste transduction that have been learned from investigations in Necturus are that voltage-gated potassium channels are preferentially distributed on the apical membrane of taste cells; voltage-gated potassium channels allow K ions to enter the cell when taste buds are stimulated with K salts; some chemical stimuli act by closing K channels, thereby eliciting depolarizing receptor potentials in taste cells. Many of these findings have been confirmed and extended in other animals, including mammals. Furthermore, recent evidence from experiments in Necturus suggests that there is a considerable degree of synaptic coupling among taste cells. This synaptic coupling could form the basis for signal processing and integration in the peripheral sensory organs of taste, the taste buds.

Animals↗
PubMed2006

Human taste: peripheral anatomy, taste transduction, and coding.

The anatomy, physiology and psychology of taste provide a glimpse into a uniquely heterogeneous sensory world; a world that is robust in its importance to flavor, redundant in its transductive heterogeneity and complexity, requisite in that feeding and hence life usually depend upon taste input, regenerative in that taste cells constantly turn over and regrow after tissue damage, and resistant to disease, loss of neural innervation and epithelial destruction. This chapter considers our current state of knowledge in anatomy, taste bud physiology, molecular biology of bitter, sweet, sour, savory and salty tastes, afferent signaling and quality coding, human perception, and pathophysiology and senescence of taste. We highlight some of the advances made in molecular biology of taste and point out areas where further research is needed ranging from taste bud development and regeneration, to within-taste bud processing, to central/perceptual coding networks for taste. Our hope is that this chapter will provide a background for greater understanding of taste physiology, perception, disease, and future sensory research.

Brain↗
PubMed1992

Difference in taste quality coding between two cortical taste areas, granular and dysgranular insular areas, in rats.

The responses of 84 taste neurons to stimulation of the oral cavity in rats were examined; most taste neurons were found in either a granular insular area (area GI; n = 55) or dysgranular insular area (DI; n = 25), and the others (n = 4) were in an agranular insular area (area AI). The fraction of neurons responding to only one of the four basic stimuli was significantly larger in area GI than in area DI. When neurons were classified by the stimulus which most excited the neuron among the four basic stimuli, every "best-stimulus category" of neurons was found in both GI and DI areas. Quinine-best and "multistimulus-type" neurons, whose responses to some non-best stimulus exceeded 90% of the maximum, were more numerous in the cortex than in the thalamocortical relay neurons. When responses were plotted against taste stimuli arranged in the order of sucrose, NaCl, HCl, and quinine along the abscissa (taste coordinate), response profiles of taste neurons often showed two peaks. The double-peaked type of response profiles were found in every best-stimulus category of neurons in both areas; though, a significantly large fraction of quinine-best neurons in area GI were of the double-peaked type. Some taste neurons in area GI (n = 21) and in area DI (n = 7) were inhibited by one to two taste stimuli, particularly by the stimuli present next to the best one along the taste coordinate. In correlation profiles--correlation coefficients between sucrose and NaCl and between HCl and quinine--pairs of stimuli which were located next to each other on the taste coordinate were significantly smaller in area GI than in area DI. It is thus highly probable that area GI plays an important role in fine taste discrimination and area DI in integration of taste information.

Animals↗
PubMed2006

Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.).

Sensory-directed fractionation of an aqueous extract prepared from morel mushrooms led to the identification of gamma-aminobutyric acid as the chemical inducer of the mouth-drying and mouth-coating oral sensation imparted by morels. Additionally, L-glutamic acid, L-aspartic acid, succinic acid, and the previously unknown (S)-malic acid 1-O-beta-D-glucopyranoside, coined (S)-morelid, were detected as additional important umami-like taste compounds. To further bridge the gap between pure structural chemistry and human taste perception, 33 putative taste compounds were quantified in an aqueous morel extract and then rated for their taste contribution on the basis of dose-over-threshold factors. To confirm these quantitative results, an aqueous taste reconstitute was prepared by blending aqueous solutions of 16 amino acids, 6 organic acids, 3 purines, 4 carbohydrates, 3 minerals, and (S)-morelid in their "natural" concentrations. Triangle tests revealed that the taste profile of this biomimetic organoleptic cocktail did not differ significantly from the taste profile of authentic morel extract. To finally narrow down the number of key taste compounds, taste omission experiments were performed demonstrating that (S)-morelid together with L-glutamic acid, L-aspartic acid, malic acid, citric acid, acetic acid, and gamma-aminobutyric acid are the key organoleptics of morel extract. Moreover, sensory experiments with model solutions showed that (S)-morelid not only imparts a sour and umami-like taste but is able to amplify the taste activity of monosodium glutamate, as well as sodium chloride, solutions.

Adult↗
PubMed2000

Fingerprinting taste buds: intermediate filaments and their implication for taste bud formation.

Intermediate filaments in taste organs of terrestrial (human and chick) as well as aquatic (Xenopus laevis) species were detected using immunohistochemistry and electron microscopy. During development, the potential importance of the interface between the taste bud primordium and non-gustatory adjacent tissues is evidenced by the distinct immunoreactivity of a subpopulation of taste bud cells for cytokeratins and vimentin. In human foetuses, the selective molecular marker for taste bud primordia, cytokeratin 20, is not detectable prior to the ingrowth of nerve fibres into the epithelium, which supports the hypothesis that nerve fibres are necessary for initiating taste bud development. Another intermediate filament protein, vimentin, occurs in derivatives of mesoderm, but usually not in epithelium. In humans, vimentin immunoreactivity is expressed mainly in border (marginal) epithelial cells of taste bud primordia, while in chick, vimentin expression occurs in most taste bud cells, whereas non-gustatory epithelium is vimentin immunonegative. Our chick data suggest a relationship between the degree of vimentin expression and taste bud cell proliferation especially during the perihatching period. It is suggested that surrounding epithelial cells (human) and mesenchymal cells (chick) may be contributing sources of developing taste buds. The dense perinuclear network of intermediate filaments especially in dark (i.e. non-sensory) taste disc cells of Xenopus indicates that vimentin filaments also might be associated with cells of non-gustatory function. These results indicate that the mechanisms of taste bud differentiation from source tissues may differ among vertebrates of different taxa.

Animals↗
PubMed1999

Alterations in size, number, and morphology of gustatory papillae and taste buds in BDNF null mutant mice demonstrate neural dependence of developing taste organs.

Sensory ganglia that innervate taste buds and gustatory papillae (geniculate and petrosal) are reduced in volume by about 40% in mice with a targeted deletion of the gene for brain-derived neurotrophic factor (BDNF). In contrast, the trigeminal ganglion, which innervates papillae but not taste buds on the anterior tongue, is reduced by only about 18%. These specific alterations in ganglia that innervate taste organs make possible a test for roles of lingual innervation in the development of appropriate number, morphology, and spatial pattern of fungiform and circumvallate papillae and associated taste buds. We studied tongues of BDNF null mutant and wild-type littermates and made quantitative analyses of all fungiform papillae on the anterior tongue, the single circumvallate papilla on the posterior tongue, and all taste buds in both papilla types. Fungiform papillae and taste buds were reduced in number by about 60% and were substantially smaller in diameter in mutant mice 15-25 days postnatal. Remaining fungiform papillae were selectively concentrated in the tongue tip region. The circumvallate papilla was reduced in diameter and length by about 40%, and papilla morphology was disrupted. Taste bud number in the circumvallate was reduced by about 70% in mutant tongues, and the remaining taste buds were smaller than those on wild-type tongues. Our results demonstrate a selective dependence of taste organs on a full complement of appropriate innervation for normal growth and morphogenesis. Effects on papillae are not random but are more pronounced in specific lingual regions. Although the geniculate and petrosal ganglia sustain at least half of their normal complement of cell number in BDNF -/- mice, remaining ganglion cells do not substitute for lost neurons to rescue taste organs at control numbers. Whereas gustatory ganglia and the taste papillae initially form independently, our results suggest interdependence in later development because ganglia derive BDNF support from target organs and papillae require sensory innervation for morphogenesis.

Animals↗
PubMed2006

Taste receptors in the gastrointestinal tract III. Salty and sour taste: sensing of sodium and protons by the tongue.

Taste plays an essential role in food selection and consequently overall nutrition. Because salt taste is appetitive, humans ingest more salt than they need. Acids are the source of intrinsically aversive sour taste, but in mixtures with sweeteners they are consumed in large quantities. Recent results have provided fresh insights into transduction and sensory adaptation for the salty and sour taste modalities. The sodium-specific salt taste receptor is the epithelial sodium channel whereas a nonspecific salt taste receptor is a taste variant of the vanilloid receptor-1 nonselective cation channel, TRPV1. The proximate stimulus for sour taste is a decrease in the intracellular pH of a subset of acid-sensing taste cells, which serves as the input to separate transduction pathways for the phasic and tonic parts of the sour neural response. Adaptation to sour arises from the activation of the basolateral sodium-hydrogen exchanger isoform-1 by an increase in intracellular calcium that sustains the tonic phase of the sour taste response.

Animals↗
PubMed1979

Taste acuity of the human palate. III. Studies with taste solutions on subjects in different age groups.

The taste acuity at the midline of the hard and soft palate near their junction and, for comparison, on representative areas of the tongue was determined in 80 subjects aged 11-79 years by applying test solutions of the four basic tastes. Twenty-one subjects (26%) could identify at least one taste on the hard palate but none could recognize all four tastes. Seventy subjects (87%) could identify at least one taste on the soft palate and 37 subjects (46%) could recognize all four tastes. Taste thresholds were much higher on the hard palate than on the tongue and were in most cases higher on the soft palate than on the tongue. The ability to recognize all four tastes was less frequent in older than in younger subjects and the difference was greatest on the soft palate and least at the foliate papillae. The differences were greatest for citric acid and least for sucrose. There was a tendency to lower thresholds for women compared to men for all four tastes on all areas examined which was most pronounced on the soft palate. No differences in taste thresholds were found between denture wearers and subjects with natural dentition. Smokers had higher thresholds than non-smokers only for salt on the soft palate and the base of the tongue.

Adolescent↗
PubMed2004

Functional magnetic resonance tomography correlates of taste perception in the human primary taste cortex.

The present study investigated the functional magnetic resonance tomography correlates of taste perception in the human primary taste cortex. There is conflicting evidence in the literature about chemotopical organization in this brain region. The topography of hemodynamic activity elicited by five taste stimuli (sweet, sour, salty, bitter and umami) was analyzed on the flattened cortical surfaces of six single subjects. A high inter-individual topographical variability had to be noted. The results showed different patterns of hemodynamic activity for the investigated tastes with some considerable overlap. However, the taste specific patterns were stable over time in each subject. Such an individual taste specific pattern was also found for the umami taste within the primary taste cortex of each subject. These results suggest that input from glutamate receptors on the tongue might be processed in an exclusive way in the primary taste cortex rather than as a combination of inputs from the classical taste receptors.

Adult↗
PubMed2000

Erb and c-Kit receptors have distinctive patterns of expression in adult and developing taste papillae and taste buds.

Twenty four different protein tyrosine kinases (PTKs) were amplified from a taste-enriched cDNA library using PCR. The expression of four protein tyrosine kinase receptors (EGFR, ErbB2, ErbB3, and c-kit) was examined in adult and developing rat taste papillae. All four of these receptors were expressed in overlapping populations of differentiated taste cells within adult taste buds. Taste bud basal cells were ErbB2(+) but did not express the other Erb receptors. During prenatal development, the Erb receptors were expressed extensively in the basal cells around developing papillae, and ErbB2 and c-kit immunoreactive neuronal fibers were seen in close association with taste papillae. In early postnatal stages, ErbB2(+) and c-kit(+) neuronal fibers were often seen entering the taste papillae epithelium, where new taste buds form, and by postnatal day 2 (P2), individual ErbB2(+) and c-kit(+) cells were seen in this region as well. Between P3 and P8, c-kit was highly expressed at the bottom of foliate papillae trenches. The extensive expression of the Erb and c-kit receptors in adult taste buds and in and around developing papillae suggests that these receptors may play a role in the prenatal and postnatal development of gustatory papillae and taste buds.

Age Factors↗
PubMedDate not supplied

Late taste disorders in bone marrow transplantation: clinical evaluation with taste solutions in autologous and allogeneic bone marrow recipients.

The aim of this work was to determine the type and the significance of taste disorders in allogeneic bone marrow transplanted patients. In a retrospective study the taste threshold of a cohort of 15 allogeneic bone marrow transplanted patients, 4-51 months after transplantation (mean: 30.6 +/- 15.8), was compared to the taste threshold of 8 autologous bone marrow recipients, 4-48 months after transplantation (mean: 24.12 +/- 12.18), and to the taste threshold of a group of 20 consecutive normal subjects. Allogeneic bone marrow transplanted patients showed a significant hypogeusia for salt (Pearson's chi square p = 0.0002; Yates' correction p = 0.0007) and sour (Pearson's chi square p = 0.001; Yates' correction p = 0.008). No significant variations were observed for sweet and bitter. Autologous bone marrow recipients did not show any significant variation of taste acuity for sweet, salt or sour; a constant reduction of the taste threshold for bitter was observed, but the values were not significantly different from normal (Pearson's chi square p = 0.47; Yates' correction p = 0.83). So, late and selective taste disorders are observed in allogeneic bone marrow transplanted patients. Since the severity of the disorders is not strictly related to the severity of chronic oral G.V.H.D., taste analysis could discover the slightest, clinically undetectable cases of chronic oral G.V.H.D. The mechanism of immune aggression on the sensorial taste cells is poorly understood. Further trials are needed to define variations of taste acuity not only after allogeneic bone marrow transplantation, but also in systemic immune diseases.

Adolescent↗
PubMed1996

Single taste stimuli elicit either increases or decreases in intracellular calcium in isolated catfish taste cells.

Taste cells are specialized epithelial cells that respond to stimulation with release of neurotransmitters onto afferent nerves that innervate taste buds. In analogy to neurotransmitter release in other cells, it is expected that neurotransmitter release in taste cells is dependent on an increase in intracellular Ca2+ ([Ca2+]i). We have studied changes in [Ca2+]i elicited by the taste stimuli L- and D-arginine in isolated taste cells from the channel catfish (Ictalurus punctatus). In a sample of 119 cells, we found 15 cells responding to L-arginine, and 12 cells responding to D-arginine with an increase in [Ca2+]i. The response to L-arginine was inhibited by equimolar D-arginine in cells where D-arginine alone did not cause a change in [Ca2+]i, which is consistent with mediation of this response by a previously characterized L-arginine-gated nonspecific cation channel antagonized by D-arginine [31]. However, we also found that these taste stimuli elicited decreases in [Ca2+]i in substantial number of cells (6 for L-Arg, and 2 for D-Arg, n = 119). These observations suggest that stimulation of taste cells with sapid stimuli may result in simultaneous excitation and inhibition of different taste cells within the taste bud, which could be involved in local processing of the taste signal.

Animals↗
PubMed1994

Effect of salivation on neural taste responses in freely moving rats: analyses of salivary secretion and taste responses of the chorda tympani nerve.

The outer surface of the mammalian taste receptor cell is usually covered with saliva, which may affect the initial process of gustation. To ascertain the interaction between salivation and gustation, salivary secretion from the submandibular and parotid glands and taste responses to the chorda tympani nerve were analyzed in the rat, during grooming, eating, and licking of the four standard taste stimuli (sucrose, NaCl, HCl, and quinine hydrochloride). Regions of the tongue surface bathed by saliva secreted from the each gland were examined, and it was found that: (1) Rats frequently groomed, and the anterior part of the tongue, innervated by the chorda tympani nerve, was usually covered with a mixture of submandibular saliva and substances on the body surface. (2) Licking of acceptable sucrose and NaCl solutions elicited initial phasic and long-lasting tonic taste responses, and did not evoked saliva enough to wash away the stimuli from the oral cavity. Licking of rejectable quinine evoked only a small phasic taste response and was followed by taste rejection behavior, accompanied by maximum salivation which could wash out the stimuli. (3) When taste responses were compared under awake and anesthetized (the tongue adapted to water) condition, sucrose response was larger, while responses to other taste stimuli were smaller under the awake condition. Rise time of the phasic NaCl response was longer under the awake condition. These taste response alterations may reflect the effects of prolonged adaptation of the tongue to the mixture of submandibular saliva and body surface substances, and flow rate of licked taste stimuli on the tongue surface.

Animals↗
PubMed1998

GABAergic inhibition and modifications of taste responses in the cortical taste area in rats.

Using multibarrel electrodes, recordings were made in the cortical taste area (CTA), specifically in the granular and dysgranular parts of the insular cortex (areas GI and DI), of urethane-anesthetized rats. The effects of an iontophoretic application of gamma-aminobutylic acid (GABA) and bicuculline methiodide (BMI), a specific antagonist to the GABA(A) receptor, were tested. GABA decreased background discharges in ca. 69% of 509 neurons in both areas, and in ca. 58% of 64 taste neurons. BMI antagonized the inhibitory action of GABA in CTA neurons and facilitated background discharges in ca. 51% of the 390 neurons tested, including ca. 69% of the 52 taste neurons, which indicates that CTA neurons have GABA(A) receptors to receive inhibitory inputs from interneurons. In both areas, the effects of BMI (6-20 nA) on taste responses of the 85 CTA neurons (49 and 36 in areas GI and DI, respectively) to the four basic taste stimuli were examined: 65 neurons were recognized in the absence of BMI, whereas 20 only in the presence of the drug. BMI increased taste responses in 25 of the former group and changed the type of their response profiles in 25 including 12 neurons whose responses were increased. It also changed the best stimulus in 34 neurons. The drug affected the receptive fields in almost all cases examined (n = 23) and increased the size in 78.2% when the value for all four basic taste stimuli were totaled. New receptive fields were uncovered by BMI in varying regions of the oral cavity depending on the taste stimulus. But the drug decreased taste responses in several neurons (n = 8). These findings indicate that the GABAergic inhibitory system apparently contributes to modifying or selecting taste information in both areas of the CTA.

Animals↗
PubMed2005

Smart chemical taste sensor for determination and prediction of taste qualities based on a two-phase optimized radial basis function network.

A novel, smart, chemical taste sensor that realistically mimics the behavior of the human gustatory system is described. The taste sensor consists of an array of electrochemical sensors that represent the gustatory receptors on the human tongue, and a two-phase optimized radial basis function network (RBFN) to represent the human brain, which comprehensively analyzes the gustatory stimulation and judges the overall taste. In the illustrated model, eight electrodes were fabricated to determine the eight major taste-causing substances, Na+, K+, Cl-, H+, sucrose, glucose, glutamate, and caffeine. The detected signals were fed to a two-phase RBFN optimized by the implementation of a basis optimization algorithm and weight decay term for appropriate data processing. The first phase of the two-phase RBFN quantifies the amount of taste-causing substances in food samples from the responses of the electrodes. These results are then fed to the second phase, which correlates the amount of substances with the overall taste. The final output is scored on a scale of 1-5 for each of the five basic tastes sensed by the human gustatory system, which are saltiness, sourness, sweetness, bitterness, and umami. The constructed network estimated the intensity of the basic tastes of 30 drink varieties with an average relative error of 7.0% compared to the human scores. The network could also estimate the variance in the human sensory perception. Moreover, the sensor successfully predicted the interactions of tastes such as suppression of bitterness by sweetness and enhancement of umami by saltiness, which are illusions sensed by the human gustatory system. With these abilities, the novel taste sensor can be considered as a quantitative yet humanlike sensor with a great potential for practical applications.

Algorithms↗
PubMed1982

Flavor-illness aversions: gustatory neocortex ablations disrupt taste but not taste-potentiated odor cues.

Two experiments evaluated the contribution of the gustatory neocortex (GN) to the potentiation of odor by taste during illness-induced aversions in rats. In Experiment 1, rats lacking GN and control rats were given an odor, a taste, or an odor-taste compound cue followed by intragastric gavage of lithium chloride. Prior to conditioning, neophobia for flavored solutions was absent in rats with GN lesions. After pairing with LiCl, GN rats developed normal conditioned odor aversions (Experiment 1B), whereas conditioned taste aversions were attenuated (Experiment 1A) or totally blocked (Experiment 1B). Potentiation of odor by taste after compound conditioning was evident in both control and GN rats, although GN lesions attenuated the effect slightly in Experiment 1B. In Experiment 2, normal rats were given compound conditioning to induce potentiated odor aversions and then given GN lesions prior to tests with the odor and taste components. Taste aversion retention was disrupted totally by GN ablation; potentiated odor aversions were retained by both groups, although the GN group extinguished faster. Gustatory neocortex ablations produced differential effects on odor and taste, disrupting taste memorial and associative processes but leaving odor conditioning and the potentiation of odor by taste processes relatively unaffected. Integrity of the GN apparently is not necessary for the acquisition or retention of potentiation odor aversions.

Animals↗
PubMed2002

The limited capacity of humans to identify the components of taste mixtures and taste-odour mixtures.

The capacity of humans to identify the components of taste mixtures and odour-taste mixtures was investigated in two experiments. Subjects were trained to identify the components presented alone and to use a 'yes/no' procedure to identify them in mixtures. All stimuli were presented with a retronasal (by mouth) technique. A maximum of three tastants were identified in both types of mixtures, only one tastant was identified in five-component taste mixtures, and no component was identified in four-component odour-taste mixtures. Importantly, in no instance was the olfactory stimulus identified in any mixture with tastes, including binary mixtures. Loss of identity of the odorant in binary and ternary mixtures may have been due to suppression as a consequence of temporal processing, or to the absence of an association between the odorant and tastants that had established an identifiable percept. In contrast, poor identification of the components of the quaternary odour-taste mixture and quinternary taste mixture is attributed to the limited capacity of working memory. Overall, the poorer ability to identify components in odour-taste mixtures than in taste mixtures indicates that interactions occurred between the two senses, challenging the proposal that odours and tastes are processed independently when present in complex chemosensory stimuli.

Adult↗
PubMed2004

'Thermal taste' predicts higher responsiveness to chemical taste and flavor.

Individual differences in taste perception have been explained in part by variations in peripheral innervation associated with the genetic ability to taste the bitter substances PTC and PROP. In the present study we report evidence of another source of individual differences that is independent of taste stimulus, taste quality, or gustatory nerve. Individuals who perceived taste from thermal stimulation alone (thermal taste) gave significantly higher taste ratings to chemical stimuli--often by a factor of >2:1--than did individuals who perceived no taste from thermal stimulation. This was true for all taste stimuli tested (sucrose, saccharin, sodium chloride, citric acid, quinine sulfate, MSG and PROP), for all three gustatory areas of the mouth (anterior tongue, posterior tongue and soft palate) and for whole-mouth stimulation. Moreover, the same individuals reported stronger sensations from the olfactory stimulus vanillin, particularly when it was sensed retronasally. The generality of the thermal-taster advantage and its extension to an olfactory stimulus suggests that it arises from individual differences in CNS processes that are involved in perception of both taste and flavor.

Adolescent↗