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At least 685 records · Page 38Linked to original sources
PubMed2003

Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.

Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-point hedonic scales (1 = like extremely and 9 = dislike extremely) and for overall steak acceptance (satisfied or not satisfied). Predicted acceptance of steaks by consumers was high (> 85%) when the mean consumer sensory rating for tenderness,juiciness, or flavor for a steak was 3 or lower on the hedonic scale. Conversely, predicted consumer acceptance of steaks was low (< or = 10%) when the mean consumer rating for tenderness, juiciness, or flavor for a steak was 5 or higher on the hedonic scale. As mean consumer sensory ratings for tenderness, juiciness, or flavor decreased from 3 to 5, the probability of acceptance of steaks by consumers diminished rapidly in a linear fashion. These results suggest that small changes in consumer sensory ratings for these sensory traits have dramatic effects on the probability of acceptance of steaks by consumers. Marbling score displayed a weak (adjusted R2 = 0.053), yet significant (P < 0.01), relationship to acceptance of steaks by consumers, and the shape of the predicted probability curve for steak acceptance was approximately linear over the entire range of marbling scores (Traces67 to Slightly Abundant97), suggesting that the likelihood of consumer acceptance of steaks increases approximately 10% for each full marbling score increase between Slight to Slightly Abundant. The predicted probability curve for consumer acceptance of steaks was sigmoidal for the WBSF model, with a steep decline in predicted probability of acceptance as WBSF values increased from 3.0 to 5.5 kg. Changes in WBSF within the high (> 5.5 kg) or low (< 3.0 kg) portions of the range of WBSF values had little effect on the probability of consumer acceptance of steaks.

Adult↗
PubMed2001

Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk.

Quantitative descriptive analysis was used to describe the key attributes of nine ultrapasteurized (UP) milk products of various fat levels, including two lactose-reduced products, from two dairy plants. Principal components analysis identified four significant principal components that accounted for 87.6% of the variance in the sensory attribute data. Principal component scores indicated that the location of each UP milk along each of four scales primarily corresponded to cooked, drying/lingering, sweet, and bitter attributes. Overall product quality was modeled as a function of the principal components using multiple least squares regression (R2 = 0.810). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring UP fluid milk product attributes that are important to consumers.

Animals↗
PubMed2004

[A community-based case-control study on risk factors of hyperuricemia among residents in the community].

OBJECTIVE: To investigate the risk factors of hyperuricemia among residents aged >/= 20 years. METHODS: A community based case-control study was conducted in 286 patients with 858 controls without hyperuricemia. Available data were analyzed by mono-factorial and multi-factorial logistic regression methods using SPSS 10.0 software. RESULTS: 17 factors related to exposure were identified for hyperuricemia the mono-factorial analysis when; five factors were selected through multiple factoral logistic regression model at P = 0.05 level. The risk factors on hyperuricemia were: hypertriglyceridemia (OR = 3.069), alcohol consumption (OR = 2.032), obesity (OR = 1.802), taste of spicy food (OR = 1.877) and hyperglycemia (OR = 1.622). CONCLUSION: Hyperuricemia is a disease associated with environment and style-life. Changing lifestyle, such as decreasing alcohol consumption and adopting proper structure of diet may prevent or decrease the chance of getting hyperuricemia and gout.

Adolescent↗
PubMed1986

Successive, simultaneous, and anticipatory contrast in the consumption of saccharin solutions.

Contrast effects were obtained in rats in the consumption of saccharin solutions in three different paradigms. Degree of negative contrast varied as a function of concentration disparity, but not equally in the three procedures. Successive negative contrast occurred following shifts from 0.15% to either 0.075% or 0.05% saccharin but did not occur following shifts to 0.10% or 0.125% saccharin. Some degree of simultaneous contrast was obtained with all four concentration disparities. Anticipatory contrast, where the intake of the first substance is suppressed by a more preferred second substance, occurred only in the case of the 0.05%-0.15% difference in concentrations. It was suggested that the several contrast paradigms engage somewhat different psychological processes differentially involving emotional, sensory, and associative mechanisms, but all lead to behavior based on relative value. A modification of Toates's (1981) incentive model of ingestive behavior was suggested to incorporate relativity effects based on both associative and nonassociative factors in the consumption of both nutritive and nonnutritive substances.

Animals↗
PubMed2006

"Tasting and wasting" behavior in non-human primates: aberrant behavior or normal behavior in "times of plenty".

The purpose of this study was to develop a foraging model that engenders large meals. Eight free-feeding baboons were first given periodic access to a chocolate sugar-coated candy (M & Ms) and then a jelly sugar-coated candy (Skittles). Baboons had access to food 24 h each day, but they had to complete a two-phase operant procedure in order to eat. Responding on one lever during a 30-min appetitive phase was required before animals could start a consumption phase, where responding on another lever led to food delivery, i.e., a meal. 3 days a week for 8 or 9 weeks baboons received candy during the first meal and then food pellets were available: a 2 month interval when only pellets were available separated periods of candy access. All baboons ate as much candy in the single candy meal as they did pellets throughout the remainder of the day. Beginning week 5 of M & M access, five baboons began to waste a large number of M & Ms by spitting them out. Baboons wasted few Skittles or pellets. Pellet intake was less, but total caloric intake was greater on days that animals had access to either candy. Pellet, but not candy eating varied between males and females: males began eating pellets sooner in the day, ate more pellet meals and more pellets. Periodic access to a preferred candy food engendered large amounts of candy consumption in all baboons, and periodic access to M & Ms engendered food tasting and wasting behavior in 5 of 8 baboons.

Animals↗
PubMed1995

Methotrexate does not interfere with an appetitive Pavlovian conditioning task in Sprague-Dawley rats.

There has been considerable interest in developing an animal model of the neuropsychological toxicity of chemotherapeutic agents used in the treatment of patients with cancer, especially children, since these agents often cause significant, long-term neuropsychological deficits. Yanovski, Packer, Levine, Davidson, Micalizzi, D'Angio (13) recently proposed such a model based on their finding that methotrexate retarded the formation of aversive Pavlovian excitatory associations. The present experiment examined the generality of methotrexate induced cognitive impairments by testing rats in Appetitive Pavlovian Conditioning tasks and a Conditioned Taste Aversion paradigm. The results of our study revealed no impairment following methotrexate exposure on the Appetitive Pavlovian tasks or on the Taste Aversion task, relative to two control conditions. While there were a number of methodological differences between the present experiment and those conducted by Yanovski et al. (13), the present results question the robustness and generality of Yanovski's et al. (13) animal model.

Animals↗
PubMed1982

Coding of gustatory information in the pontine parabrachial nuclei of the rabbit: magnitude of neural response.

An electrophysiological analysis was carried out on 82 neurons in the parabrachial nuclei to study coding of gustatory stimuli. The magnitude of neural discharge evoked by two concentrations of each of 4 basic taste stimuli were subjected to two types of analyses to evaluate neuronal specificity and across-element spatial patterning in the coding of taste quality. Results were compared and contrasted to those in rodents. Profiles of taste response of individual neurons were analyzed mathematically by Q-technique principal components analysis and cluster analysis to identify basic neuronal patterns of response. Four distinct patterns emerged which, based on the average profiles of response, were characterized as: NaCl-dominant, NaCl-HCl, sucrose-dominant, and non-specific. Analysis of the NaCl- and sucrose-dominant types of neurons indicated that neurons with the most narrowly tuned patterns of response to the taste stimuli could not effectively code specific taste qualities. Comparison of interstimulus correlations in magnitude of response across neurons between qualitatively different tastants and intrastimulus correlations between intensities of given tastants also revealed difficulties with the spatial pattern model of coding. The discrepant findings raise questions about an assumption utilized in the analysis of the model, viz., that all elements contribute homogeneously to the patterning code.

Animals↗
PubMed2005

Structure-sweetness relationship in egg white lysozyme: role of lysine and arginine residues on the elicitation of lysozyme sweetness.

Lysozyme is one of the sweet-tasting proteins. To clarify the structure-sweetness relationship and the basicity-sweetness relationship in lysozyme, we have generated lysozyme mutants with Pichia systems. Alanine substitution of lysine residues demonstrated that two out of six lysine residues, Lys13 and Lys96, are required for lysozyme sweetness, while the remaining four lysine residues do not play a significant role in the perception of sweetness. Arginine substitution of lysine residues revealed that the basicity, but not the shape, of the side chain plays a significant role in sweetness. Single alanine substitutions of arginine residues showed that three arginine residues, Arg14, Arg21, and Arg73, play significant roles in lysozyme sweetness, whereas Arg45, Arg68, Arg125 and chemical modification by 1,2-cyclohexanedione did not affect sweetness. From investigation of the charge-specific mutations, we found that the basicity of a broad surface region formed by five positively charged residues, Lys13, Lys96, Arg14, Arg21, and Arg73, is required for lysozyme sweetness. Differences in the threshold values among sweet-tasting proteins might be caused by the broadness and/or the density of charged residues on the protein surface.

Amino Acid Substitution↗
PubMed2003

Conformity and dietary disinhibition: a test of the ego-strength model of self-regulation.

OBJECTIVE: Ego-strength depletion was examined as an explanation for dietary disinhibition in restrained eaters. We predicted that the depletion of ego strength resulting from having to choose whether to conform would undermine dietary restraint. METHOD: Participants completed an Asch-type conformity task, after which they completed a taste-rating task in which food intake was measured. RESULTS: As predicted, restrained eaters who repeatedly exercised choice ate significantly more than did restrained eaters who did not exercise choice. DISCUSSION: An ego-strength model of dietary restraint is discussed.

Cognition↗
PubMed1997

Porcine lingual taste buds: a quantitative study.

BACKGROUND: Taste buds on the pig tongue have been neither studied in detail nor quantified. We have counted the numbers of fungiform and vallate papillae, estimated their taste bud densities, and computed numbers of taste buds per volume of papilla on porcine tongue. Pig was chosen for this work because it is an omnivorous animal, and is one of the better models for study of nutrition-related problems in omnivorous human beings. METHODS: Tongues from three adult pigs were obtained from the local abattoir, fixed in 10% neutral buffered formalin, and mapped for the fungiform and vallate papillae. Serial 15 microns sections were prepared from blocks containing the papillae, and were stained by H & E. Density and volume of the taste buds were estimated using a Bioquant system. RESULTS: Eight hundred fifty and 826 fungiform papillae were observed on tongue I and II, respectively; numerically vallate papillae were 1, 2, and 2 for tongue I, II and III, respectively. Number of taste buds per fungiform papilla was considerably less on the dorsal surface of the tongue (3.88/papilla) than on the lateral side (22.11/papilla). Vallate papillae contained significantly more taste buds, a mean of 732.67 per papilla (t = 14.27; df = 6; P = < 0.05), than in the fungiform papillae. Density of the buds per volume of fungiform papilla was notably less on the dorsum (13.69) than on the lateral border (30.08). The density of vallate papillae taste buds per volume of the papilla was significantly greater than the lateral and dorsal papillae taste bud density (t = 4.28; df = 6; P < or = 0.05). CONCLUSIONS: The present results are relevant to studies on variations of taste sensitivity among regions of the tongue.

Animals↗
PubMed1992

Receptor cell regeneration and connectivity in olfaction and taste.

The capacity of adult mammalian gustatory and olfactory receptor cells to regenerate and make synaptic reconnections provides examples that may be useful in initiating replacement of other kinds of sensory receptor cells. The sensory code for taste quality may not be degraded by taste receptor cell turnover because axons probably recouple to the appropriate type of new receptor cell by axon-receptor cell affinity. Experiments on the development and regeneration of taste receptor cells suggest that they regenerate and turn over by recapitulating the late but not the early steps in taste bud development. To evaluate the replacement of vertebrate olfactory receptors, we began by characterizing the spatial pattern of primary olfactory projections in rainbow trout. Contiguous clusters of HRP-labeled olfactory receptor neurons (ORN) make highly divergent projections to the olfactory bulb. Retrograde transport of fluorescent latex beads revealed that a given restricted site in the glomerular layer received axons from ORNs widely scattered in the epithelium. Hence, ORN axons do not form point-to-point or regional topographic maps. Rather, the olfactory epithelial sheet makes a plane-to-point or holographic-like projection, since any given point in the glomerular layer receives information from the entire olfactory epithelial plane. Receptor cells that reacted with the lectin pokeweed agglutinin were highly dispersed in the olfactory epithelium with axons widely scattered in the olfactory nerve. Yet, as a consequence of the extensive reaggregation of axons at the nerve-bulb interface, the lectin-positive axons fasciculated and converged into a subregion of the glomerular layer.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1989

Learning deficiencies in Borna disease virus-infected but clinically healthy rats.

Borna disease (BD) virus, a still unclassified neurotropic agent, causes either fatal encephalomyelitis or persistent asymptomatic infection in a variety of animal species. We monitored the neuronal functions of intracerebrally infected but healthy rats with three types of learning experiments. Spatial discrimination learning, using the y maze and the hole board, was significantly less successful in BD virus-infected (I) compared with mock-infected (M) rats. Similarly, I rats tended to show a certain emotional disturbance (reduced resting behavior and less anxiety) as evaluated by open-field and neophobia tests. Furthermore, in two aversive learning experiments (taste aversion and reaction suppression via Skinner box), it appeared that the I rats expressed a significantly diminished ability to learn pain avoidance compared with M rats. In conclusion, we found specific learning deficiencies together with subtle behavioral alterations suggesting that BD virus causes certain modulations of high integrative brain functions which are only detectable under experimental conditions.

Animals↗
PubMed1993

Two crystal structures of a potently sweet protein. Natural monellin at 2.75 A resolution and single-chain monellin at 1.7 A resolution.

Two refined structures of the sweet-tasting protein monellin are presented. The structure of natural monellin has been refined at 2.75 A resolution. The final model consists of four monellin molecules in the asymmetric unit, encompassing 3136 non-hydrogen atoms. The crystallographic R-factor is 0.193 for the 8853 reflections between 6.0 A and 2.75 A resolution, and the root-mean-square deviations from ideality are 0.017 A for bond lengths and 3.6 degrees for bond angles. The refined structure generally confirms, with some difference in detail, the initial backbone model of monellin that was based on 3.0 A resolution data. Single-chain monellin (scm) was genetically engineered by fusing the two chains of monellin into a single 94-residue polypeptide. Using the refined monellin coordinates as a search model, the crystal structure of scm has been solved with the techniques of molecular replacement, and has been refined against data to 1.7 A resolution. The final model consists of two scm molecules per asymmetric unit, and includes 137 bound water molecules. The crystallographic R-factor for this model is 0.174 for the 15,053 reflections (magnitude of FO magnitude of > 2 sigma (FO)) between 6.0 A and 1.7 A resolution. The root-mean-square deviations from ideal bond lengths and angles are 0.015 A and 2.86 degrees, respectively, and the average coordinate error is approximately 0.2 A, as estimated from a Luzzati plot. The error in the model was also estimated by comparing the two molecules in the asymmetric unit. The most significant differences between the two molecules occur in loop regions and at the C terminus of the protein, and are generally correlated to differences in crystal packing contacts. Linking the two chains of monellin has not substantially altered the structure beyond the region immediately surrounding the new peptide bond. Like natural monellin, the conformation of scm is dominated by a 17-residue alpha-helix folded into the concave side of a twisted, five-strand anti-parallel beta-sheet. We expect that the availability of a high-resolution structure of scm, along with the convenience of producing site-specific mutants of this protein, will make scm a good model with which to probe the structural basis of sweetness.

Amino Acid Sequence↗
PubMed1984

Biochemical and anatomical effects of antibodies against nerve growth factor on developing rat sensory ganglia.

The importance of nerve growth factor (NGF) for the development of sensory ganglia was investigated by injecting rat fetuses (16.50 days of gestation) with a single dose of anti-NGF antiserum. Four months later the treated animals showed a very large decrease in substance P- and somatostatin-like immunoreactivities in dorsal root ganglia and skin with a lesser decrease in trigeminal ganglia. Fluoride-resistant acid phosphatase, substance P-, and somatostatin-like immunoreactivities were greatly decreased in the dorsal horn of the spinal cord. No change in neurotensin- and [Met]enkephalin-like immunoreactivities was observed. The anti-NGF antiserum treatment produced a greater than 90% decrease in the number of unmyelinated dorsal root fibers and a 35% decrease in the total number of myelinated fibers. The loss in myelinated fibers was restricted to small-diameter fibers with no change in large-diameter fibers. No change in taste bud morphology was noted, thereby refuting the proposal that anti-NGF antiserum treatment may represent an animal model for familial dysautonomia. The present results indicate that NGF is a necessary requirement for the normal development of a significant population of prenatal rat dorsal root ganglion cells.

Aging↗
PubMedDate not supplied

Associations between night sweats and other sleep disturbances: An OKPRN study.

PURPOSE: Surprisingly little is known about the causes and implications of night sweats. This study was designed to clarify further the associations between night sweats and sleep-related symptoms. METHODS: We undertook a cross-sectional study of consecutive adult patients seen in 10 primary care physicians' offices. Data were collected and transmitted by a personal digital assistant. Information included demographic variables; height, weight, and blood pressure; occurrence of a variety of sleep-related symptoms; and occurrence and severity of night sweats, day sweats, and hot flashes in the past month. For women, information about menstrual status was also obtained. RESULTS: Thirty-four percent of the 363 patients interviewed reported night sweats, one half of whom reported saturating their bedclothes. In the multivariate model, night sweats were associated with daytime tiredness (OR = 1.99; 95% CI, 1.12-3.53), waking up with a bitter taste in the mouth (OR = 1.94; 95% CI, 1.19-3.18), legs jerking during sleep (OR = 1.78; 95% CI, 1.05-3.00), and awakening with pain in the night (OR = 1.87; 95% CI, 1.16-2.99). CONCLUSIONS: Night sweats are associated with several sleep symptoms. Both night sweats and sleep disturbances are commonly experienced by adult primary care patients. When their patients report night sweats, clinicians should consider asking about sleep quality and sleep-related symptoms.

Adolescent↗
PubMed2004

Neuron/target plasticity in the peripheral gustatory system.

Taste bud volume on the anterior tongue in adult rats is matched by an appropriate number of innervating geniculate ganglion cells. The larger the taste bud, the more geniculate ganglion cells that innervate it. To determine if such a match is perturbed in the regenerated gustatory system under different dietary conditions, taste bud volumes and numbers of innervating neurons were quantified in adult rats after unilateral axotomy of the chorda tympani nerve and/or maintenance on a sodium-restricted diet. The relationship between taste bud size and innervation was eliminated in rats merely fed a sodium-restricted diet; individual taste bud volumes were smaller than predicted by the corresponding number of innervating neurons. Surprisingly, the relationship was disrupted in a similar way on the intact side of the tongue in unilaterally sectioned rats, with no diet-related differences. The mismatch in these groups was due to a decrease in average taste bud volumes and not to a change in numbers of innervating ganglion cells. In contrast, individual taste bud volumes were larger than predicted by the corresponding number of innervating neurons on the regenerated side of the tongue; again, with no diet-related differences. However, the primary variable responsible for disrupting the function on the regenerated side was an approximate 20% decrease in geniculate ganglion cells available to innervate taste buds. Therefore, the neuron/target match in the peripheral gustatory system is susceptible to surgical and/or dietary manipulations that act through multiple mechanisms. This system is ideally suited to model sensory plasticity in adults.

Animals↗
PubMed2005

Dietary strategies and uptake of reduced fat foods.

AIM: This research has sought to identify factors determining consumer uptake and rejection of reduced fat foods. Initial qualitative research implied that use of reduced fat products could be dependent upon which dietary health strategies people adopt. This analysis therefore explores the degree to which various dietary strategies predict uptake of reduced fat products. METHOD: Items were derived from prior qualitative findings and responses to relevant issues surveyed by interview (n = 1004) within selected retail outlets throughout Northern Ireland and England. RESULTS: Logistic regression analysis indicated that concern over health, drive to reduce calorie consumption, to increase intake of fish and poultry and fruit and vegetables consistently predicted consumption across a range of reduced fat products. These dietary strategies appeared to predict uptake of reduced fat foods to a greater degree than perceived taste or price. CONCLUSION: The findings imply that for reduced fat foods to achieve universal acceptance promotional messages need to be translated into commonly adopted dietary health strategies.

Adult↗