Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “taste perception”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 109 records · Page 6Linked to original sources
PubMed2001

Increased intensity perception of aversive taste following right anteromedial temporal lobe removal in humans.

We used a modified version of the Spatial Taste Test to assess taste intensity perception in patients with either left or right temporal resection from the anteromedial temporal lobe (AMTL), and a group of control subjects. Sweet, sour, salty and bitter solutions were applied onto discrete locations of the tongue to stimulate either left or right fungiform, or left or right foliate papillae. Intensity ratings were assessed with the Labeled Magnitude Scale. Subjects also sipped 5 ml of each solution for whole mouth stimulation. Genetically based determinants of taste sensitivity were assessed with ratings of 6-n-propylthiouracil, and covaried from all analyses. As in previous studies, analysis of covariance indicated that the subjects in the right temporal group rated an aversive bitter taste as more intense than did subjects in the control group. In contrast, there were no group differences for sucrose ratings, suggesting that the AMTL may be involved preferentially in processing aversive compared with hedonic tastes. No group x side, or group x location effects were present. These results confirm that removal of the right AMTL in humans results in increased taste intensity/aversiveness perception. This finding complements existing literature indicating that the AMTL is important for processing aversive taste, and suggests that inhibitory mechanisms may play an important role in such processing.

Adult↗
PubMed1977

Taste acuity of the human palate. I. Studies with electrogustometry and taste solutions on young adults.

The purposes of the study were to determine whether or not taste perception was present in the area which would have been covered by the base plate of a full upper denture and, if taste perception was present there, to compare its strength to that of the remainder of the soft palate and of the apex and base of the tongue. The taste acuity of 32 dental students was measured at the apex and base of the tongue and on the hard and soft palate using two methods, an electric current and sweet, salty, sour and bitter test solutions, the latter in order to determine whether or not there exist differences in the perception of the different taste modalities in these areas. No taste perception could be demonstrated on the hard palate except in the region close to the border between the hard and soft palate, where the threshold values were very high compared with those for the soft palate immediately behind this border and for the tongue. The inter-individual range of the threshold values for the soft palate was very large. Further studies on the taste acuity of the human palate and its role in the total perception of taste are indicated.

Adult↗
PubMed1995

The need for excessive dietary sodium chloride following tympanoplasty.

Loss of a single nerve function in the peripheral network responsible for taste perception is traditionally considered clinically insignificant. However, we report the case of a 27-year-old woman who experienced significant selective taste loss for salt after manipulation of the chorda tympani during tympanoplasty. This effect may be explained by disorder of the functional neuroanatomy of salty taste perception together with strong lateralization of mastication to the affected side in this patient. Recently described inhibition of cranial nerve IX by cranial nerve VII is hypothesized as contributing to the contradiction between this case and the commonly accepted role of the chorda tympani in taste perception.

Adult↗
PubMed1999

Taste confusions following gymnemic acid rinse.

The effect of a gymnemic acid (GA) rinse, which simulated a sweet-taste deficit, was measured on human taste perception and identification. Taste ratings showed that GA reduced the intensities of sucrose and aspartame to 14% of pre-rinse levels; over the recovery interval of 30 min, these values increased linearly to 63% of the pre-rinse levels. Repeated presentations of a set of 10 stimuli (five primarily or partly sweet--sucrose, aspartame, and NaCl-sucrose, acid-sucrose and quinine-sucrose mixtures; and five nonsweet--NaCl, KCl, Na glutamate (MSG), quinine HCl and citric acid) for identification following water and GA rinses produced 'taste confusion matrices' (TCMs). Correct identification of the sweet-tasting stimuli was reduced by 23% in presentations closely following the GA rinse, an effect that dissipated with time. Most misidentifications involved sucrose and mixtures containing sucrose. In a second TCM experiment, GA was presented frequently within each session to maintain the sweet taste deficit, which revealed itself as specific confusions. Rinsing with GA impaired discriminability of sweet-nonsweet pairs of stimuli but enhanced discriminability of the aspartame-(NaCl-sucrose) pair. GA had no effect on discriminability of nonsweet stimulus pairs. The results suggest that specific error patterns in the TCM could be used to identify quality-specific taste disorders.

Adult↗
PubMed1997

Neurobiology of the gustatory systems of Drosophila and some terrestrial insects.

Insects have been favorites for the study of taste perception in the last few decades. They have been used for anatomical, behavioral, developmental, genetic, and physiological studies related to gustation and feeding response. Several genes known to affect the formation of gustatory sensilla or alter the feeding behavior of insects such as Drosophila are known. Studies related to signal transduction, coding of gustatory information, and the nature and constitution of genes involved in taste perception have also been taken up with insects in recent years. The understanding of basic mechanisms of taste perception in insects is likely to lead to better management of useful as well as harmful insects.

Animals↗
PubMed1984

Physical model approach to taste studies of drugs and pharmaceutical formulations.

This paper explores the physical model approach in studying the taste of drugs and assessing physical formulation factors for improving the undesirable taste of drugs. Various aspects of physiology relevant to the taste phenomenon have been reviewed to provide the biophysical basis for mathematical modeling. The model involves non-steady-state mass transport across the aqueous boundary layer and buildup of solute concentration at the essentially impermeable tongue surface. The theoretical predictions are consistent with experimental studies on the lag time to taste perception by the electrophysiological method and also with "instantaneous" psychophysical taste perception when solute concentrations much greater than the taste threshold are applied on the tongue. Within the framework of the non-steady-state model, novel experimental studies involving the use of a porous half-diffusion cell placed on the surface of an extended human tongue and the recording of the times for psychophysical taste response are proposed to quantify and provide mechanistic understanding of the taste of drugs and also physical formulation factors in overcoming undesirable taste properties.

Animals↗
PubMed2001

Fat-specific satiety in humans for fat high in linoleic acid vs fat high in oleic acid.

OBJECTIVE: To investigate the effect of 2 week use of oils high in linoleic (LA), gamma-linolenic (GLA) and oleic acid (OA) on energy intake (EI), macronutrient composition, parameters of appetite and taste perception. DESIGN: A randomized placebo-controlled 2-week treatment, followed by a test day. SETTING: Two-week treatments, daily life; test day, laboratory restaurant. SUBJECTS: Eight overweight men and eight overweight women (body mass index 27.4+/-1.5 kg/m(2)). INTERVENTIONS: Three 2 week treatments, in which subjects replaced their habitual fat products by three different oils (relatively) high in LA (66.8%), GLA (20.2%) or OA (79.6%, placebo). The wash-out periods were 2 weeks. Before each intervention period, taste perception and sensory specific satiety was tested. RESULTS: Even though energy intake was higher during dinner, subjects ate relatively less fat with LA (45.0+/-9.4 E%, P<0.05) than with OA (48.3+/-8.3 E%). Subjects did not distinguish the oils with the different fatty acids from each other. There was no relation between satiety or fat-specific satiety and taste characterization without as well as with sucrose. Although no differences were seen for the AUC of the appetite profile, aet 15:00 h subjects were less satiated with LA (46.1+/-6.2 mm, P<0.05) or GLA (45.1+/-5.8 mm, P<0.01) than after treatment OA (62.5+/-4.8 mm). 24 h EI on the test day was 7.6--8.0 MJ and did not differ between treatments. CONCLUSIONS: Fat-specific satiety during dinner with LA vs OA was shown after a 2-week treatment of each oil, but no change in general satiety. Fat specific satiety was not related to taste perception or characterization of the oils.

Adult↗
PubMed1997

Acute effects of exercise or sauna on appetite in obese and nonobese men.

To study the effect of exercise on appetite in men, hunger, thirst, taste perception, energy intake, and macronutrient choice were assessed in relation to exercise and to sauna; the latter was done to correct for dehydration and rise in body temperature. Since exercise is used to prevent and cure obesity, subjects included obese as well as nonobese men. Thirty subjects (25 +/- 7 years, BMI 22.8 +/- 1.6 and 28.5 +/- 1.9) were given twice, in random order before and after 2 h of cycling at 60% of Wmax, 2 h of sauna, or 2 h of rest, an ample choice from solid and liquid almost single-macronutrient food items and a taste perception test with solutions of sucrose, citric acid, NaCl, quinine, a mixture of these, and a carbohydrate electrolyte solution. After cycling as well as after sauna, in comparison to after rest, subjects lost 3 +/- 0.5% of body mass, while thirst, fluid intake, perception of sweet at relatively low concentrations, and percentage of energy coming from carbohydrate increased significantly. Only after cycling compared to after rest did perception of bitterness at a low concentration increase and hunger and energy intake decrease. We conclude that exercise induced a short-term reduction in hunger and energy intake, whereas exercise and sauna induced a short-term increase in taste perception of sweet at the lower concentration, while macronutrient preference of carbohydrate increased.

Adult↗
PubMedDate not supplied

The genetics of phenylthiocarbamide perception.

The ability to taste the bitter compound phenylthiocarbamide (PTC) and related chemicals is bimodal, and all human populations tested to date contain some people who can and some people who cannot taste PTC. Why this trait has been maintained in the population is uncertain but this polymorphism may influence food selection, nutritional status or thyroid metabolism. The gene product that gives rise to this phenotype is unknown, and its characterization would provide insight into the mechanism of bitter taste perception. Although this trait is often considered a simple Mendelian trait, i.e. one gene two alleles, a recent linkage study found a major locus on chromosome 5p15 and evidence for an additional locus on chromosome 7. The development of methods to identify these genes will provide a good stepping-stone between single-gene disorders and polygenic traits.

Antimetabolites↗
PubMed2001

Thresholds for sweet, salt, and sour taste stimuli in cockatiels (Nymphicus hollandicus).

Little is known about avian taste perception and how taste affects food choice. We designed a study to determine the concentrations of aqueous solutions of common chemical taste stimuli that result in altered consumption patterns. Using two-choice taste-preference tests, we studied the taste thresholds of caged cockatiels (Nymphicus hollandicus) for aqueous solutions of potassium chloride, a phosphate buffer (to test pH), fructose, and glucose. First, the preferred and nonpreferred bottle locations were determined for each bird. Then, depending on the compound, the test solutions were placed in bottles in either the preferred or the nonpreferred locations and water was placed in the opposite bottle. Four parameters were measured at the end of 3-day test periods (total consumption, consumption from water side, consumption from test solution side, and proportion of nonpreferred side consumption to total consumption). Experiments were repeated with increasing concentrations of test flavors until intake variables were significantly affected (P < 0.05). Cockatiels distinguished (P < 0.05) between purified water and 0.16 mol L(-1) potassium chloride, 0.40 mol L(-1) fructose, or 0.16 mol L(-1) glucose. The test birds did not distinguish between water and 0.05 mol L(-1) mono- and dibasic sodium phosphate buffer solution at any tested pH within the range of 4.9-7.7. When these findings are compared to previous experiments with the same birds, it becomes clear that the gustatory reactions of cockatiels for two different stimuli (e.g., NaCl and KCl) from the same general taste category (salt, sweet, sour) can vary widely. This variation in the responses to related stimuli could be the result of a number of factors including anion effects (for salts and acids) as well as nongustatory physiological processes (e.g., as renal control of blood osmolarity). Zoo Biol 20:1-13, 2001. Copyright 2001 Wiley-Liss, Inc.

Journal Article↗
PubMed1999

Patch clamp recording of the responses to three bitter stimuli in mouse taste cells.

Although several pathways of bitter taste signal transduction have been proposed in taste cells, these mechanisms have not been elucidated in detail. To investigate the diversity of responses to bitter stimuli, we recorded the electrophysiological responses to quinine, denatonium and naringin using whole-cell patch clamp technique in isolated taste cells of C57BL/6J mice. Ten mM quinine induced depolarizing response under the current clamp mode, and inward current response under the voltage-clamp mode (holding potential -80 mV) using both K+ (with pseudo intracellular solution) and Cs+ (K+ was substituted by Cs+ in the pseudo intracellular solution) pipettes. However, when the K+ pipette was used, the membrane conductance was suppressed and activated in succession. On the other hand, the membrane conductance was only activated when the Cs+ pipette was used. Half to one mM denatonium induced depolarizing response under the current clamp mode, and outward current response under the voltage clamp mode with both pipettes. Using these pipettes, the membrane conductance was activated or suppressed in the individual case. Naringin-induced responses were not detected in these measurements. These electrophysiological recordings suggest that multiple transduction mechanisms are involved in bitter taste perception in mouse taste cells.

Animals↗
PubMed1995

Propylthiouracil tasting: determination of underlying threshold distributions using maximum likelihood.

The ability to taste low concentrations of propylthiouracil (PROP) and related bitter compounds is heritable. The current analysis determines whether the distribution of PROP taste thresholds is consistent with an additive or a dominant mode of Mendelian transmission. To that end, the lowest concentration of PROP detectable was determined for 1015 subjects and models of bi- or tri-modal distributions of PROP taste thresholds were tested. The model with the greatest likelihood had three distributions and followed an additive model of PROP taste sensitivity if the variances associated with the distributions were assumed to be equal. However, if the taste thresholds were transformed to remove skewness, or if the variances were unequal, then three- or two-distribution models were equally likely. Resolution of the mode of inheritance for bitter taste perception awaits additional family studies and the characterization of the molecular basis of taste perception for these bitter compounds.

Adolescent↗
PubMed1993

Perception of taste and smell in elderly persons.

By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty-first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrements in the senses of taste and smell, can lead to inadequate intake, especially in the elderly sick. These losses result not only from anatomic changes that occur during normal aging but also from certain diseases, pharmacological and surgical interventions, radiation, and environmental pollutants. The design of foods for the elderly that could both compensate for these chemosensory losses and meet nutritional needs presents new challenges and opportunities for the food industry.

Aged↗
PubMed1979

The occurrence of taste buds in the palate of human adults as evidenced by light microscopy.

There is some uncertainty in the literature as to the existence of taste buds in the palate of the human adult. In those histologic studies in which the ages of the individuals have been reported, taste buds have not been found in the palates of adults, but have been found in fetuses or newborn. However, clinical studies have demonstrated taste perception in the palate of the human adult. Thus, the aim of the present study was to attempt to find taste buds in the human palate in subjects of different ages. In serial sections of selected areas of the palatal mucosa from autopsy material from individuals 0--80 years of age no taste buds could be demonstrated. However, in four of seven subjects aged 25--44 years, one or two taste buds were found in biopsies from areas of the soft palate where taste perception had been demonstrated clinically just prior to excision. Thus the present study indicates that scattered taste buds exist also in the soft palate of human adults.

Adolescent↗
PubMed1998

Metal ions suppress the abnormal taste behavior of the Drosophila mutant malvolio.

A mutation in the malvolio (mvl) gene affects taste behavior in Drosophila melanogaster. The malvolio gene encodes a protein (MVL) that exhibits homology to the mammalian natural resistance-associated macrophage proteins. It is also homologous to the Smf1 protein from Saccharomyces cerevisiae, which we have recently demonstrated to function as a Mn2+/Zn2+ transporter. We proposed that the Drosophila and mammalian proteins, like the yeast SMF1 gene product, are metal-ion transporters. To test this hypothesis, malvolio mutant flies were allowed to develop, from egg to adulthood, on a medium containing elevated concentrations of metal ions. Mutant flies that were reared in the presence of 10 mmol l-1 MnCl2 or FeCl2 developed into adults with recovered taste behavior. CaCl2 or MgCl2 had no effect on the mutant's taste perception. ZnCl2 inhibited the effect of MnCl2 when both ions were supplied together. Similar suppression of the abnormal taste behavior was observed when mvl mutants were fed MnCl2 or FeCl2 only at the adult stage. Furthermore, exposure of adult mutant flies to these ions in the testing plate for only 2 h was sufficient to restore normal taste behavior. The suppression of the defective taste behavior suggests that MVL functions as a Mn2+/Fe2+ transporter and that Mn2+ and/or Fe2+ are involved in the signal transduction of taste perception in Drosophila adults.

Animals↗
PubMed2001

New GPCRs from a human lingual cDNA library.

Sweet and bitter taste perception involve G protein coupled receptors (GPCRs) present at the taste receptor cell surface. It is likely that various mechanisms are active and various families of GPCRs are involved in the perception of these tastes. The expression of GPCRs in human tongue was studied using degenerated primers corresponding to transmembrane domains 2 or 3 (for 5' primer), 6 or 7 (for 3' primer) of olfactory-like receptors in reverse transcription-polymerase chain reaction experiments. It was demonstrated that four previously identified, eight new olfactory-like receptor genes, three previously known and eight new olfactory-like receptor pseudogenes, mostly located on chromosome 11, are expressed in adult tongue and/or in fetal tongue. Previously identified genes include HGMP071, HTPCR06, TPCR120 and TPCR85 whose cDNAs were originally isolated from male germinal cells. New genes were named JCG1, JCG2, JCG3, JCG4, JCG5, JCG6, JCG9 and JCG10. HGMP071, HTPCR06, TPCR120, JCG3 and JCG5 are also expressed in the epithelium of adult tongue, whereas all these genes are expressed in fetal tongue. Although functional studies are needed before definitive conclusions are made, the obtained results imply that lingual olfactory-like receptors could be involved in taste perception.

Amino Acid Sequence↗
PubMedDate not supplied

Taste memory induces brain activation as revealed by functional MRI.

PURPOSE: Our goal was to use functional MRI (fMRI) to measure brain activation in response to imagination of tastes in humans. METHOD: fMR brain scans were obtained in 31 subjects (12 men, 19 women) using multislice FLASH MRI and echo planar imaging (EPI) in response to imagination of tastes of salt and sweet in coronal sections selected from anterior to posterior temporal brain regions. Activation images were derived using correlation analysis, and ratios of areas of brain activated to total brain areas were calculated. Total activated pixel counts were used to quantitate regional brain activation. RESULTS: Activation was present in each section in all subjects after imagination of each tastant. Activation was similar in response to imagination of either salt or sweet and was quantitatively similar to that previously reported in response to imagination of odors of banana and peppermint. Activation was similar in both men and women as opposed to previous results of odor memory in which activation in men was greater than in women. However, subjective responses of intensity of imagined tastes were significantly greater than those previously obtained for odor memory and were consistently, albeit not significantly, greater in women than in men, similar to results previously reported for odor memory. Brain regions activated in response to taste imagination were consistent with regions previously described as involved with actual taste perception in both humans and animals. Regional brain localization for salt and sweet memories could not be differentiated. CONCLUSION: These studies indicate that (a) tastes can be imagined, (b) brain regions activated for taste imagination are consistent with regions previously described for actual taste perception, and (c) similar to odor memory for banana and menthone, regional brain localization for salt or sweet taste memories could not be differentiated.

Adult↗
PubMed1982

Studies on the perception of taste: do primaries exist?

The idea that there are four primary tastes is basic to almost all research in gustation. Although this concept guides the formulation and interpretation of studies of taste psychophysics, as well as studies of taste stimuli, receptors, and neural organization, there is a surprising absence of studies designed to determine if this quadripartite view of taste is correct. The present group of three studies is designed to ask this question on a psychophysical level, comparing the taste data with combinations of tones, which appear to remain separate; subjects are asked: (a) whether tastes and tones--including mixtures--are perceived as singular or more-than-one, (b) whether increasing the number of components in a mixture (tastes or tones) results in increases in the perceived complexity, and (c) whether stimuli (tastes or tones) remain identifiable in mixtures with other stimuli. In all three experiments, it appears that the individual tones remained distinct and unaltered in combinations. Taste stimuli combined very differently from tones, in ways that suggested that the original components lost their identity, and sensations other than those in the original components (e.g., "primary tastes") were synthesized. From this it follows that taste is composed of many sensations, not just the "primary four."

Adolescent↗