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PubMed1999

[Olfactory lateralization in humans: a review of the literature].

In the field of human perception, the chemical senses (taste and smell) have received little attention from neuroscience research when compared with auditory, visual and tactile senses. In the case of olfaction, it would appear that the publications over the last few years have been trying to overcome this lack of research. Many investigations have been carried out on lateralization, mainly in relation to specific pathologies (i.e., epilepsy, split-brain, lobotomy, etc.), while there have been few studies of healthy subjects. The results are often contradictory due particularly to special features of the olfactory system. However, consensus is emerging concerning, first, the fact that if both hemispheres are involved in the olfactory process, it is probable that one is more dominant than the other (many studies have revealed a greater impact on the right hemisphere in the treatment of olfactory information, but the dominance has not been clearly established). Second, the simple detection process would appear not to be lateralized whereas the higher-order olfactory tasks which involve memory processes and lexical aspects could be. The exact conditions governing lateralization still require more clarification by systematically taking into consideration the characteristics of the individual subjects, as well as those of the odorant stimuli and the test conditions. Finally, currently available techniques used in neurosciences and particularly cerebral imagery will contribute to a better understanding of the complexity of cerebral asymmetry in olfaction.

Functional Laterality↗
PubMed2002

Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating. The sensory perception of the flavor compounds was measured by the time-intensity method, while simultaneously the nosespace flavor concentration was monitored by the MS-Nose. The nosespace flavor concentration was found to be independent of the gel hardness or waterholding capacity. However, significant changes in flavor intensity between the gels were perceived by the majority of the panelists, despite the fact that the panelists were instructed to focus only on flavor perception and to not take texture into account. From these observations it is concluded that the texture of gels determines perception of flavor intensity rather than the in-nose flavor concentration.

Gels↗
PubMed2003

Stimulus control of predatory behavior by the Iberian wall lizard (Podarcis hispanica, Sauria, Lacertidae): effects of familiarity with prey.

The authors examine the relative roles of vision and chemoreception and the influence of previous experience with prey on the predatory behavior of Iberian wall lizards (Podarcis hispanica). Experiment 1 compared the responses to visual, chemical, and a combination of visual and chemical cues of a familiar prey by 2 groups of lizards that had been kept in captivity for either 3 months or 21 days. Experiment 2 assessed the responses of lizards kept in the laboratory for more than 3 months to a novel prey species. The results reveal that feeding on a prey species affects the lizards' responses to chemical stimuli from that prey. The response to chemical cues of a novel prey requires a 1st-feeding experience with that prey. Lizards that have been fed the same prey species for several months cease responding to the chemical stimuli of that particular prey.

Animals↗
PubMed2006

Smell images and the flavour system in the human brain.

Flavour perception is one of the most complex of human behaviours. It involves almost all of the senses, particularly the sense of smell, which is involved through odour images generated in the olfactory pathway. In the human brain, the perceptual systems are closely linked to systems for learning, memory, emotion and language, so distributed neural mechanisms contribute to food preference and food cravings. Greater recognition of the role of the brain's flavour system and its connection with eating behaviour is needed for a deeper understanding of why people eat what they do, and to generate better recommendations about diet and nutrition.

Brain↗
PubMed2006

Altering expectancy dampens neural response to aversive taste in primary taste cortex.

The primary taste cortex consists of the insula and operculum. Previous work has indicated that neurons in the primary taste cortex respond solely to sensory input from taste receptors and lingual somatosensory receptors. Using functional magnetic resonance imaging, we show here that expectancy modulates these neural responses in humans. When subjects were led to believe that a highly aversive bitter taste would be less distasteful than it actually was, they reported it to be less aversive than when they had accurate information about the taste and, moreover, the primary taste cortex was less strongly activated. In addition, the activation of the right insula and operculum tracked online ratings of the aversiveness for each taste. Such expectancy-driven modulation of primary sensory cortex may affect perceptions of external events.

Adolescent↗
PubMed2001

High efficacy of ranitidine bismuth citrate, amoxicillin, clarithromycin and metronidazole twice daily for only five days in Helicobacter pylori Eradication.

AIM: The combination of a proton pump inhibitor (PPI) or ranitidine-bismuth-citrate (Rbc) and two antibiotics for 7-10 days are, at present, the preferred treatments in Helicobacter pylori eradication. However, therapies for fewer than 7 days have been scarcely evaluated and it is unknown whether the length of treatment can be shortened, without a lost of efficacy, if three instead of two antibiotics are used. The aim of our study was to evaluate the efficacy of Rbc plus three antibiotics for only 5 days in H. pylori eradication. METHODS: We prospectively studied 80 patients (34% duodenal ulcer, 66% functional dyspepsia) infected by H. pylori. At endoscopy, biopsies were obtained for histological study and rapid urease test, and a 13C-urea breath test was carried out. Urea breath test was repeated 4 weeks after completing eradication treatment with Rbc [400 mg twice a day (bid)], amoxicillin (1 g bid), clarithromycin (500 mg bid) and metronidazole (500 mg bid). All drugs were administered together after breakfast and dinner for 5 days only, and no treatment was administered thereafter. Compliance with therapy was determined from the interrogatory and the recovery of empty envelopes of medications. RESULTS: In 79 out of the 80 patients, H. pylori eradication success or failure was assessed after therapy (one patient was lost from follow-up). All but one of these 79 patients took all the medications (one patient stopped treatment on the day 3 due to nausea/vomiting). Per protocol eradication was achieved in 72/78 (92%; 95% CI, 84-96%) and in 72/80 (90%; 81-95%) by intention-to-treat. Therapy was more effective in patients with duodenal ulcer than in those with functional dyspepsia [100% (87-100%) vs. 85% (73-92%) by intention-to-treat; p <.05]. Adverse effects were described in ten patients (12%), and included the perception of a metallic taste (eight patients), nausea/vomiting (two patients, one of them abandoned the treatment due to this), and diarrhea (two patients). CONCLUSION: The combination of Rbc, amoxicillin, clarithromycin and metronidazole for only 5 days represents a promising therapy for H. pylori infection, due to its high efficacy, simple posology, low cost and excellent tolerance.

Adult↗
PubMed2003

The conformation of neurotensin bound to its G protein-coupled receptor.

G protein-coupled receptors (GPCRs) mediate the perception of smell, light, taste, and pain. They are involved in signal recognition and cell communication and are some of the most important targets for drug development. Because currently no direct structural information on high-affinity ligands bound to GPCRs is available, rational drug design is limited to computational prediction combined with mutagenesis experiments. Here, we present the conformation of a high-affinity peptide agonist (neurotensin, NT) bound to its GPCR NTS-1, determined by direct structural methods. Functional receptors were expressed in Escherichia coli, purified in milligram amounts by using optimized procedures, and subsequently reconstituted into lipid vesicles. Solid-state NMR experiments were tailored to allow for the unequivocal detection of microgram quantities of 13C,15N-labeled NT(8-13) in complex with functional NTS-1. The NMR data are consistent with a disordered state of the ligand in the absence of receptor. Upon receptor binding, the peptide undergoes a linear rearrangement, adopting a beta-strand conformation. Our results provide a viable structural template for further pharmacological investigations.

GTP-Binding Proteins↗
PubMed2005

Does the mind reflect the mouth? Sensory profiling and the future.

Descriptive Sensory Profiling methods have been used for over half-a-century. As the application of these methods obviously does not occur in a vacuum, we sketch the contextual basis of these methods. A unifying model, illustrating the tasks required from a sensory panellist, is presented with the aim of illuminating some major differences between methods. The history and main developments in the field of descriptive sensory profiling are outlined in a basic pedigree of methods. The authors suggest an approach to sensory profiling where taylor-made, problem oriented, methods are devised and used.

Brain↗
PubMed1998

Odor identification: perceptual and semantic dimensions.

Five studies explored identification of odors as an aspect of semantic memory. All dealt in one way or another with the accessibility of acquired olfactory information. The first study examined stability and showed that, consistent with personal reports, people can fail to identify an odor one day yet succeed another. Failure turned more commonly to success than vice versa, and once success occurred it tended to recur. Confidence ratings implied that subjects generally knew the quality of their answers. Even incorrect names, though, often carried considerable information which sometimes reflected a semantic and sometimes a perceptual source of errors. The second study showed that profiling odors via the American Society of Testing and Materials list of attributes, an exercise in depth of processing, effected no increment in the identifiability/accessibility beyond an unelaborated second attempt at retrieval. The third study showed that subjects had only a weak ability to predict the relative recognizability of odors they had failed to identify. Whereas the strength of the feeling that they would 'know' an answer if offered choices did not associate significantly with performance for odors, it did for trivia questions. The fourth study demonstrated an association between ability to discriminate among one set of odors and to identify another, but this emerged only after subjects had received feedback about identity, which essentially changed the task to one of recognition and effectively stabilized access. The fifth study illustrated that feedback improves performance dramatically only for odors involved with it, but that mere retrieval leads to some improvement. The studies suggest a research agenda that could include supplemental use of confidence judgments both retrospectively and prospectively in the same subjects to indicate the amount of accessible semantic information; use of second and third guesses to examine subjects' simultaneously held hypotheses about identity; use of category cuing or similar techniques to discover the minimum semantic information needed to precipitate identification; some use of subjects trained in quantitative descriptive analysis to explore whether such training enhances semantic memory; and judicious use of mixtures to explore perceptual versus semantic errors of identification.

Adult↗
PubMed2000

Contrast and range effects for category, magnitude and labeled magnitude scales in judgements of sweetness intensity.

The labeled magnitude scale (LMS) is a verbally anchored quasi-logarithmically spaced response scale with properties similar to magnitude estimation. Three experiments examined whether the LMS showed context effects similar to those found with magnitude estimation and category scales. Two versions of the LMS were used, one anchored at the high end to the strongest imaginable sweetness and the other to the strongest imaginable oral sensation. In a simple contrast experiment, subjects judged the sweetness of a 10% sucrose fruit beverage in the context of a less sweet (5%) beverage or a more sweet (20%) beverage. Consistent with previous literature, the sweetness was judged more intense in the low context and less intense in the high context, for all scaling methods. In a second experiment, this effect persisted (although was smaller) when the contextual item preceded the to-be-rated item, a so-called 'reversed-pair' design. Once again, the effect was highly significant for all scaling methods. In a third experiment, a range effect was examined using wide and narrow ranges of concentration. Psychophysical functions were flatter in a wide context and steeper in a narrow context, consistent with previous observations on range-mapping bias. This result was obtained for all scales. In three common contextual effects, the labeled magnitude scale behaved similarly to other scaling procedures. Its application to comparisons across individuals may be limited if those individuals have different experiential contexts within which they make their judgements.

Female↗
PubMed1981

Age and diabetes effects on threshold and hedonic perception of sucrose solutions.

This study explored the relationship of age and diabetes to the threshold and perception of the hedonic qualities of sucrose solutions. A significant increase in threshold beginning in the eighth decade was observed. Diabetic persons did not differ significantly in the threshold for sucrose from nondiabetic subjects. Younger individuals tended to judge suprathreshold solutions as sweeter than older persons. Results from pleasantness ratings were less clear but could be taken to imply that the younger, more recently diagnosed diabetic would find it more difficult to stay on a restricted diet necessary for the control of diabetes than would the older diabetic.

Adult↗
PubMedDate not supplied

Activity of cGMP-dependent protein kinase (PKG) affects sucrose responsiveness and habituation in Drosophila melanogaster.

The cGMP-dependent protein kinase (PKG) has many cellular functions in vertebrates and insects that affect complex behaviors such as locomotion and foraging. The foraging (for) gene encodes a PKG in Drosophila melanogaster. Here, we demonstrate a function for the for gene in sensory responsiveness and nonassociative learning. Larvae of the natural variant sitter (for(s)) show less locomotor activity during feeding and have a lower PKG activity than rover (for(R)) larvae. We used rover and sitter adult flies to test whether PKG activity affects (1) responsiveness to sucrose stimuli applied to the front tarsi, and (2) habituation of proboscis extension after repeated sucrose stimulation. To determine whether the differences observed resulted from variation in the for gene, we also tested for(s2), a sitter mutant produced on a rover genetic background. We found that rovers (for(R)) were more responsive to sucrose than sitters (for(s) and for(s2)) at 1-, 2-, and 3-wk old. This was true for both sexes. Differences in sucrose responsiveness between rovers and sitters were greater after 2 h of food deprivation than after 24 h. Of flies with similar sucrose responsiveness, for(R) rovers showed less habituation and generalization of habituation than for(s) and for(s2) sitters. These results show that the PKG encoded by for independently affects sensory responsiveness and habituation in Drosophila melanogaster.

Animals↗