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PubMed1997

Neural interaction between cortical taste neurons in rats: a cross-correlation analysis.

In the rat cortical taste area (CTA), we recorded 31 pairs of taste neurons and seven pairs of taste and non-taste neurons, with single or double electrodes. By using a cross-correlogram (CCG) in a stationary state, we examined the functional interaction between neurons of the pairs while activating them by taste stimulation. Though only 14.3% of the taste and non-taste neuron pairs were correlated, 54.8% of the taste neuron pairs showed correlated activities, 41.9% of them showing common inputs, including one with an additional excitatory connection. The remainder (12.9%) showed excitatory connections with a time lag of 1-3 ms. When pairs were recorded using single or double electrodes with an intertip distance of < 50 microns in a dorsoventral direction, a larger fraction had correlated activities than when the intertip distance was > 50 microns. Whereas pairs of neurons showed correlated activities in area DI whatever the vertical intertip distance was, most of the pairs having correlated activities in area GI were found within 50 microns of the vertical intertip distance. The taste profiles of common inputs to the pair were estimated on the basis of peak at time 0 in CCGs for various taste stimuli. The efficacy contribution of the source to target neurons tended to be larger when both had the same best stimulus. This tendency held true for pairs showing excitatory connections. Interlayer excitatory connections were also evident. It is concluded that a functional column with a diameter of 50 microns may present in the CTA in rats, and that information flow is larger between pairs of neurons with the same best stimulus.

Animals↗
PubMed1997

Taste disks are induced in the lingual epithelium of salamanders during metamorphosis.

Morphological changes of oral cavity during metamorphosis with special reference to the taste organ were examined in Ezo salamanders (Hynobius retardatus) and axolotis (Ambystoma mexicanum), and compared with those in bullfrogs (Rana catesbeiana). The non-distensible tongue of salamanders changed the structure progressively during metamorphosis: a small area of the rostrum protruded and developed caudally with recession of the flat area of the tongue. The protrusion that developed on the tongue had numerous papillae, as seen in the frog tongue. The apical region of the papillae occasionally had a cell mass similar to the taste disk of frogs (termed a taste disk-like cell mass). On the flat area of the tongue, the barrel-shaped taste buds of larval salamanders were transformed into taste buds with a wider receptor area. The barrel-shaped taste buds decreased progressively during metamorphosis, while taste disk-like cell masses increased. Neuronal labeling with an antibody to neuron-specific enolase and fluorescent carbocyanine dye showed that the taste disk-like cell masses in metamorphosed salamanders were innervated by the glossopharyngeal nerve (nerve IX). Nerve IX responded to taste stimulation as well as mechanical stimulation applied to the rostral tongue. During metamorphosis the salamanders undergo transformation and rearrangement of taste organs on the tongue possibly as an adaptation to the terrestrial environment.

Animals↗
PubMed1998

The taste of polycose in hamsters.

Hamsters show a preference for Polycose, a mixture of starch-derived glucose polymers, that is as strong as their preference for sucrose. However, in the hamster, taste aversions to Polycose may be less easily acquired than taste aversions to sucrose and the qualitative aspects of Polycose are unknown in this species. In order to examine the taste of Polycose in the hamster, we utilized a taste-aversion protocol with two conditioning trials. Animals were trained to avoid one of three different conditioning stimuli: 50 mM sucrose, 100 mM Polycose and a mixture of 50 mM sucrose with 100 mM Polycose. Control animals were conditioned with deionized water. After the second conditioning trial, generalization testing began for the three conditioning stimuli plus 3 mM citric acid, 300 mM KCI and 30 mM NaCl. The results showed that aversions to Polycose, sucrose or the Polycose/sucrose mixture cross-generalized, demonstrating that Polycose and sucrose share a common taste percept in the hamster. None of the aversions generalized to NaCl, citric acid or KCI. In addition, comparisons among the patterns of taste generalizations indicated that the tastes of Polycose and sucrose also had distinct qualitative components. Finally, although the taste of 100 mM Polycose was more salient than the taste of 50 mM sucrose, the taste of sucrose could still be detected in a mixture with Polycose.

Analysis of Variance↗
PubMed2001

Maintenance of rat taste buds in primary culture.

The differentiated taste bud is a complex end organ consisting of multiple cell types with various morphological, immunocytochemical and electrophysiological characteristics. Individual taste cells have a limited lifespan and are regularly replaced by a proliferative basal cell population. The specific factors contributing to the maintenance of a differentiated taste bud are largely unknown. Supporting isolated taste buds in culture would allow controlled investigation of factors relevant to taste bud survival. Here we describe the culture and maintenance of isolated rat taste buds at room temperature and at 37 degrees C. Differentiated taste buds can be sustained for up to 14 days at room temperature and for 3-4 days at 37 degrees C. Over these periods individual cells within the cultured buds maintain an elongated morphology. Further, the taste cells remain electrically excitable and retain various proteins indicative of a differentiated phenotype. Despite the apparent health of differentiated taste cells, cell division occurs for only a short period following plating, suggesting that proliferating cells in the taste bud are quickly affected by isolation and culture.

Animals↗
PubMed2001

Binary taste mixture interactions in prop non-tasters, medium-tasters and super-tasters.

It is generally assumed that the mutual, but asymmetric, suppression of the components in binary taste mixtures is an invariant property of the human psychophysical response to such mixtures. However, taste intensities have been shown to vary as a function of individual differences in sensitivity, indexed by the perceived bitterness of 6-n-propylthiouracil (PROP). To determine if these variations in taste perception influence taste mixture interactions, groups of PROP super-, medium- and non-tasters assessed four binary taste mixtures: sweet-bitter [sucrose/quinine hydrochloride (QHCl)], sweet-sour (sucrose/citric acid), salty-bitter (NaCl/QHCl) and salty-sour (NaCl/citric acid). In each experiment, subjects received factorial combinations of four levels of each of two tastants and rated individual taste intensities and overall mixture intensity. For each taste quality, super-tasters typically gave higher ratings than either medium- or non-tasters, who tended not to differ. There were also group differences in the interactions of the mixtures' components. Super-tasters rated the overall intensity of the mixtures, most likely reflecting integration of the taste components, as greater than medium- and non-tasters, who again showed few differences. In sweet-bitter mixtures, non-tasters failed to show the suppression of sweetness intensity by the highest QHCl concentration that was evident in super- and medium-tasters. These data show that the perception of both tastes and binary taste mixture interactions varies as a function of PROP taster status, but that this may only be evident when three taster groups are clearly distinguished from one another.

Adolescent↗
PubMed2002

Taste suppression following lingual capsaicin pre-treatment in humans.

The effect of oral capsaicin on taste sensations in humans was reinvestigated with attention to methodological issues raised in previous studies, including the mode of presentation and temperature of the tastant stimulus, as well as the sensitizing and desensitizing properties of capsaicin. One-half of the dorsal anterior tongue was pre-treated with capsaicin, followed by bilateral tastant application (sucrose, NaCl, quinine, monosodium glutamate and citric acid). Subjects indicated on which side the taste intensity was greater in a two-alternative, forced-choice procedure and also rated taste intensity independently on each side of the tongue. Each of the five tastants was tested sequentially, with reapplication of capsaicin between trials in order to maintain a constant level of burn. Four experiments were conducted: (i) a high concentration (33 p.p.m.) (109 microM) capsaicin effect on taste intensity elicited by high tastant concentrations; (ii) a high concentration capsaicin effect on taste intensity elicited by low tastant concentrations; (iii) a low concentration (1.5 p.p.m.) (4.9 microM) capsaicin effect on taste intensity elicited by low tastant concentrations; and (iv) validation of the method for localizing taste by pre-treating one side of the tongue with Gymnema sylvestre, followed by bilateral application of sucrose. In the first experiment, a significant proportion of the subjects chose the non-treated side in the two-alternative, forced-choice procedure and assigned significantly higher ratings to that side for sucrose-induced sweetness, quinine-induced bitterness and glutamate-induced umami sensations. Salty and sour sensations were not different between sides. A 15 min break was imposed in order to allow the capsaicin burn to disappear and desensitization to set in, followed by reapplication of the tastant test solutions. There were no bilateral differences in the intensity of the sensations elicited by any of the five tastants. Similar results were obtained in experiments 2 and 3. In the fourth experiment, all 15 subjects tested chose the side not treated with Gymnema sylvestre as having a stronger sweet taste and assigned significantly higher ratings to that side, thereby validating the method for taste localization. These results indicate that oral capsaicin reduces certain but not all taste sensations and are discussed in terms of possible physiological and cognitive interactions.

Adolescent↗
PubMed2006

Taste memory formation: role of nucleus accumbens.

When a novel taste has been associated with postingestive malaise, animals recognize this taste as aversive. This associative learning is known as conditioned taste aversion. However, when an animal consumes a novel taste and no aversive consequences follow, it becomes recognized as a safe signal, leading to an increase in its consumption in subsequent presentations. In this review, we will discuss the results related to the taste memory formation focusing particularly on the nucleus accumbens (NAcc). The NAcc keeps projections with amygdala, insular cortex, parabrachial nucleus, and nucleus of the solitary tract areas important for taste memory formation. We will review the evidence relating to how the NAcc could be involved in taste memory formation, due to its role in the taste memory trace formation and its role in the association of the conditioned stimulus-unconditioned stimulus, and finally the retrieval of taste memory. In this context, we will review the participation of the cholinergic, dopaminergic, and glutamatergic systems in the NAcc during taste memory formation.

Animals↗
PubMed2003

Taste response variability and temporal coding in the nucleus of the solitary tract of the rat.

Theories of taste coding in the brain stem have been based on the idea that taste responses are integrated over time without regard to the temporal structure of the taste-evoked spike train. In the present experiment, the reliability of response rate across stimulus repetitions and the potential contribution of temporal coding to the discrimination of taste stimuli was examined. Taste stimuli representing the four basic taste qualities were presented repeatedly, and electrophysiological responses were recorded from single cells in the nucleus of the solitary tract (NTS) of anesthetized rats. Blocks of the four tastants were repeated for as long as the cell remained isolated. Nineteen cells were recorded with between 8 and 27 repetitions of each stimulus. Response magnitude to a given tastant varied widely within some NTS cells. This impacted the determination of both the breadth of tuning and best stimulus for a given cell. The contribution of spike timing and the pattern of interspike intervals to discrimination of taste stimuli was evaluated by an information-theoretic approach based on two families of metrics. Spike timing significantly contributed to the discrimination of taste qualities in 10 of 19 (53%) cells. This contribution was especially notable during the initial 2 s of the response. Those cells that showed the most variable firing rates in response to repetition of taste stimuli tended to show the largest contribution of temporal coding. These results suggest that, in addition to response rate, the temporal parameters of responses may convey information about taste stimuli in the NTS.

Action Potentials↗
PubMed2002

Taste responses of neurons in the hamster solitary nucleus are modulated by the central nucleus of the amygdala.

Previous studies have shown a modulatory influence of forebrain gustatory areas, such as the gustatory cortex and lateral hypothalamus, on the activity of taste-responsive cells in the nucleus of the solitary tract (NST). The central nucleus of the amygdala (CeA), which receives gustatory afferent information, also exerts descending control over taste neurons in the parabrachial nuclei (PbN) of the pons. The present studies were designed to investigate the role of descending amgydaloid projections to the NST in the modulation of gustatory activity. Extracellular action potentials were recorded from 109 taste-responsive cells in the NST of urethan-anesthetized hamsters and analyzed for a change in excitability following electrical and chemical stimulation of the CeA. Electrical stimulation of the CeA orthodromically modulated 36 of 109 (33.0%) taste-responsive NST cells. An excitatory response was observed in 33 (30.28%) cells. An initial decrease in excitability to electrical stimulation of the CeA, suggestive of postsynaptic inhibition, was observed in three (2.75%) NST taste cells. NST cells modulated by the CeA were significantly less responsive to taste stimuli than cells that were not. Many of these cells were under the modulatory influence of the contralateral CeA (28/36 = 77.8%) as well as the ipsilateral (22/36 = 61.1%); 14 (38.9%) were excited bilaterally. Latencies for excitation were longer after ipsilateral than after contralateral CeA stimulation. Microinjection of DL-homocysteic acid (DLH) into the CeA mimicked the effect of electrical stimulation on each of the nine cells tested: DLH excited eight and inhibited one of these electrically activated NST cells. Application of subthreshold electrical stimulation to the CeA during taste trials increased the taste responses of every CeA-responsive NST cell (n = 7) tested with this protocol. These effects would enhance taste discriminability by increasing the signal-to-noise ratio of taste-evoked activity.

Amygdala↗
PubMed2003

Impaired taste acuity in patients with diabetes mellitus on maintenance hemodialysis.

AIMS: It has been reported that taste acuity for the four primary tastes, sour, sweet, salty and bitter, is impaired in hemodialysis (HD) patients. However, there have been no studies reported on taste acuity of diabetic HD patients. The present study aimed to quantify and compare the taste acuity of diabetic and non-diabetic HD patients, and further to determine if there were correlations between diminished taste acuity and certain blood serum parameters typically askew in hemodialysis patients. METHODS: In a test group of 24 diabetic and 24 non-diabetic HD patients matched for age, body mass index and duration of HD, taste acuity for the four tastes was determined by asking patients to identify them at varying concentrations. RESULTS: Statistical analyses indicate that bitter and total taste acuity were significantly impaired in diabetic HD patients. In diabetic HD patients, correlation was found between sweet, salty or total taste acuity and blood urea nitrogen or normalized protein catabolic rate. CONCLUSIONS: We conclude that taste acuity is partially impaired in diabetic HD patients, and suggest this contributes to reduced appetite, leading to malnutrition and poor prognoses.

Adult↗
PubMed1996

Tastes produced by peptides containing ionic groups and by related compounds.

The typical tastes imparted by ionic groups are salty-like of sodium chloride and umami-like of monosodium glutamate, but the relationship between the taste and chemical structure has not previously been elucidated. One of the reason for the difficulty in understanding the taste-structure relationship is the presence of the ambiguous and unfavorable tastes of neutral salts. We define the strange tastes of neutral salts (TNS) collectively in a specific category, and then the tastes due to ionic groups. Sour, salty, and umami tastes and TNS were studied for different acidic and basic groups and various combinations of both groups to elucidate the taste characteristics of the ionic groups. The results reveal that the tastes due to ionic groups have common characteristics, being different from bitter and sweet tastes.

Alkalies↗
PubMed2006

Chronic hypoxia alters calbindin D-28k immunoreactivity in lingual and laryngeal taste buds in the rat.

The distribution and abundance of the calcium binding protein, calbindin D-28k (CB) immunoreactivity in the taste buds of the circumvallate papillae and larynx were compared between normoxic and chronically hypoxic rats (10% O2 for 8 weeks). In the normoxic rats, CB immunoreactivity was observed in some cells and fibers of the intragemmal region of the taste buds in the circumvallate papillae. In contrast, in the subgemmal region of the laryngeal taste buds, fibers but not cells were immunoreactive for CB. In chronically hypoxic rats, CB immunoreactive cells and fibers in the taste buds were decreased in the circumvallate papillae. In the laryngeal taste buds, the density of the subgemmal CB immunoreactive fibers in chronically hypoxic rats was greater than in normoxic rats. It is considered that function of the laryngeal taste buds is different from that of the lingual taste buds, so that laryngeal taste buds may be involved in chemosensation other than taste. The altered density of CB immunoreactive cells and fibers in the lingual and laryngeal taste buds is a predominant feature of hypoxic adaptation, and chronic hypoxic exposure might change the chemical sensitivity of the circumvallate papillae and larynx through the regulation of intracellular Ca2+.

Adaptation, Physiological↗
PubMed1997

Taste and olfactory processing in the brain and its relation to the control of eating.

Taste processing in primates through the nucleus of the solitary tract and the primary taste cortex is shown to represent the identity and intensity of taste inputs. In contrast, in the secondary taste cortex in the orbitofrontal area, single neurons respond to the taste of a food only if hunger is present. The neurons here reflect the reward value of taste. They show sensory-specific satiety. In addition to neurons with best responses to sweet, salt, bitter, and sour, there are separate representations of the taste of protein ("umami") and of astringency (e.g., tannic acid). In the orbitofrontal cortex, olfactory inputs converge onto neurons with taste inputs, forming representations of flavor. Neurons in this region may also respond to the sight of food and to its texture. The olfactory representation for some neurons reflects the taste association of odors; and olfactory sensory-specific satiety is represented in this part of the brain. Rapid learning of visual-to-taste associations is also a feature of the neural processing that occurs in the orbitofrontal cortex.

Animals↗
PubMed1984

Ultrastructural and histochemical changes in the frog taste organ following denervation.

The fine structure of the taste organ in the Rana catesbeiana was observed by light and electron microscopy. The taste organ consists of three distinct cell types, the taste, supporting and basal cells as well as nerve elements. The present findings suggest that the taste cell might function not only as a chemoreceptor cell, but also as a paracrine cell. The basal cell also may have a dual function as both mechanoreceptor and paracrine cell. Furthermore, taste organs have been examined at intervals from 3 hrs to 120 days after sectioning of the glossopharyngeal nerves. The taste organs were almost intact throughout the experimental period after denervation and even after ceasing to produce impulses from chemical or mechanical stimuli. The dense-cored vesicles of the taste or basal cells, which may possess a paracrine action, still remain in the taste organ even 120 days after denervation. It can be concluded that the morphological integrity of the frog taste organ does not absolutely need the presence of the gustatory fibers in contrast to the nerve-dependent nature of the mammalian taste bud.

Adenosine Triphosphatases↗
PubMed1988

Intermediate filaments in mouse taste bud cells.

The intermediate filaments in mouse taste bud cells were studied by immunocytochemistry using antikeratin antibodies, and by conventional electron microscopy. Taste bud cells (types I, II, and III) possessed less densely aggregated bundles of intermediate filaments than the surrounding epithelial cells. Type III cells, however, contained more densely aggregated bundles than type I or II cells. Basal cells in the taste buds showed aggregations of filaments as dense as those seen in the epithelial cells, although their bundles were more slender than those of the epithelial cells. The antibodies to keratins from the bovine muzzle and human stratum corneum stained all types of the taste bud cells as well as the surrounding epithelial cells. PKK2 antibody reacted with the surrounding epithelial cells, but did not react with the taste bud cells. These results show that keratins are present in both taste bud and surrounding epithelial cells, although the keratin subtype differs between those cells. This finding has led us to the supposition that all cell types comprising the taste buds--including type III (receptor) cells--originate from the epithelial cells surrounding the taste buds. It is also suggested that both keratin subtypes and aggregation patterns of intermediate filament bundles change during differentiation from surrounding epithelial cells to taste bud cells, and from basal cells in the taste buds to types I, II, or III cells.

Animals↗
PubMed2000

The role of identified neurotransmitter systems in the response of insular cortex to unfamiliar taste: activation of ERK1-2 and formation of a memory trace.

In the behaving rat, the consumption of an unfamiliar taste activates the extracellular signal-regulated kinase 1-2 (ERK1-2) in the insular cortex, which contains the taste cortex. In contrast, consumption of a familiar taste has no effect. Furthermore, activation of ERK1-2, culminating in modulation of gene expression, is obligatory for the encoding of long-term, but not short-term, memory of the new taste (Berman et al., 1998). Which neurotransmitter and neuromodulatory systems are involved in the activation of ERK1-2 by the unfamiliar taste and in the long-term encoding of the new taste information? Here we show, by the use of local microinjections of pharmacological agents to the insular cortex in the behaving rat, that multiple neurotransmitters and neuromodulators are required for encoding of taste memory in cortex. However, these systems vary in the specificity of their role in memory acquisition and in their contribution to the activation of ERK1-2. NMDA receptors, metabotropic glutamate receptors, muscarinic, and beta-adrenergic and dopaminergic receptors, all contribute to the acquisition of the new taste memory but not to its retrieval. Among these, only NMDA and muscarinic receptors specifically mediate taste-dependent activation of ERK1-2, whereas the beta-adrenergic function is independent of ERK1-2, and dopaminergic receptors regulate also the basal level of ERK1-2 activation. The data are discussed in the context of postulated novelty detection circuits in the central taste system.

Adrenergic beta-Antagonists↗
PubMed2002

Taste perception of cigarette smokers.

In this work we have ventured to establish the dependencies between taste sensitivity for four basic tastes: sweet, salty, sour and bitter and endogenous factors such as sex and age and one exogenous factor, namely cigarette smoking. 471 randomly selected people, including 194 men and 277 women of different age were examined. Individual taste sensitivity was determined in the examined group, by means of saccharose, sodium chloride, acetic acid and quinine solutions. This examination showed that individual sensitivity limits range greatly to encompass varying concentrations of given taste substances. Values of individual sensitivity thresholds for stimulus substances and sensory minimum values obtained in this work showed that a substantial part of the examined people identified individual tastes at concentrations to a great extent exceeding mean threshold values. It can be supposed that those were cases of hypogeusia. There were also some instances of ageusia--a complete lack of sensitivity for sweet and bitter tastes. It was showed that cigarette smoking influences taste sensitivity of the examined people to a small extent. The changes observed were diversified and, in the majority of cases, statistically irrelevant. It can be assumed that taste receptor deficits caused by toxic compounds present in cigarette smoke are compensated by other senses. The conducted research pointed to no particular connection between identification thresholds of four basic senses and the age of the examined people. It can be caused by great diversification of individual threshold values. The research shows that, to a certain extent, taste sensitivity depends on gender. Generally speaking, women exhibit greater taste sensitivity in comparison to men. It seems that these differences are of hormonal nature.

Adolescent↗
PubMed1980

Further observations on the occurrence of taste buds in the papilla palatina of primates.

1. Taste buds occur in the epithelium of the papilla of Galago crassicaudatus and demidovi, Perodicticus potto and Microcebus murinus. The taste buds are found single or in groups of 2 or 3. A taste area ocurs in Galago crassicaudatus and Perodicticus potto. 2. The pattern of the distribution of the taste buds in the species studied is basically the same as found previously in Nycticebus and Tupaia. The taste buds are found in the oral part of the papilla palatina exclusively, far oral to the orifices of the ductus nasopalatinus and vomeronasalis. 3. From the orientation of the taste buds it can be concluded that they taste substances entering the sulcus papillae palatinae, because the buds point at the entrances and at the lumen of that sulcus. Since substances may approach the anterior part of the papilla from the oral direction the taste buds in this area point rostrally. In Galago the anteriormost taste buds are situated in the median plane pointing at the slit between the epithelial laminae of the labial folds. 4. Many taste buds were found in the process of disintegration.

Animals↗