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[Electrometric method of studying taste in brain diseases].

Disorders of the sense of taste were studied in 355 patients with craniocerebral pathology, among whom 70 had tumors of the acoustic nerve, 64 had a craniocerebral trauma, 60 had tumors of the cerebral hemispheres. The most coarse disorders with the loss of the sense of taste on the anterior 2/3 of the tongue were encountered in tumors of the acoustic nerve and in transverse infracture of the pyramid of the temporal bone. Longitudinal infractures of the pyramid usually cause a diminished sense of taste on the anterior 2/3 of the tongue in the acute period, with improvment of the taste in the late periods after the trauma. The test for the sense of taste on the anterior 2/3 of the tongue in tumors of the acoustic nerve, in infractures of the temporal bone pyramid, and in arachnoiditis of the cerebellopontine angle is one of the diagnostic methods. Electrogustometry makes it possible to detect the earliest disorders in the sense of taste and make a more precise diagnosis.

Arachnoiditis↗
PubMed1994

Abdominal vagotomy alters the structure of the ingestive behavior of rats ingesting liquid diets.

A microstructural analysis of the licking behavior of the rat was used to investigate the effects of total abdominal vagotomy on ingestive behavior. Vagotomy decreased the meal size of milk and 3 concentrations of sucrose. The decrease was due to an increase in the decline in the rate of licking during the meal, suggesting that negative feedback from the gastrointestinal tract was enhanced by vagotomy, perhaps because of accelerated clearance of fluid from the stomach to the intestine. No evidence was found for motor dysfunction of licking or alterations in gustatory sensitivity to the test solution. The results suggest that vagotomy enhanced the strength of an extravagally mediated negative feedback signal from the intestine and that the vagus nerve normally prevents this from occurring by regulating gastric clearance.

Afferent Pathways↗
PubMed1993

Primary taste discrimination in alloxan diabetic rats with restricted access to testant and water.

This study was conducted to assess the primary taste discrimination in 18 h water deprived control and alloxan diabetic rats for a period of 60 min duration by using two bottle choice paradigm. Different concentrations of sodium chloride, sucrose, urea and hydrochloric acid were used for salty, sweet, bitter and sour taste sensations respectively. Alloxan diabetic rats showed loss of discrimination for sucrose and urea solutions, increased sensitivity for low concentration of hydrochloric acid and no change in sodium chloride taste sensitivity.

Animals↗
PubMed1996

Taste acuity in patients with chronic renal failure.

Taste acuity for the four primary tastes has previously been shown to be impaired in patients with chronic renal failure (CRF) and maintenance dialysis treatment, although data on CAPD (continuous ambulatory peritoneal dialysis) patients are insufficient. In a test group of 57 CRF patients and 57 healthy controls, matched for age, sex and body mass index (BMI, kg/m2) taste acuity for the four primary tastes was determined. Fourteen patients were on CAPD treatment and 12 patients on hemodialysis (HD). No patients or controls were diabetic, on antibiotic treatment or had a malignant disease. Taste tests were standardized and performed on dialysis-free days for HD-patients. Taste acuity for bitter and salt was significantly lower for preuremic patients compared to their controls. In CAPD-patients taste detection of bitter was impaired and in HD-patients detection of salty taste was impaired. In conclusion taste acuity is impaired in uremic patients and dialysis patients including CAPD. The mechanism for taste alterations remain to be explained.

Adult↗
PubMed1995

[Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.)].

The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.

Analysis of Variance↗
PubMed1977

[Study of the taste sensitivity of dairy product tasters].

The study in terms of age, sex, and tobacco smoking has shown that 45% of the experts engaged in the organoleptic evaluation of dairy products more or less manifest so-called gustatory daltonism with regard to the four basic tastes. Non-smokers are shown to percept lower concentrations of the tested solutions, while in older persons and smokers there is certain deadening of the taste sensitivity. Taste organs manifest strongest sensitivity to bitter substances and a weakest one to saulty products, so people participating in the organoleptic evaluation of food should be periodically examined to check their sensory minimum.

Adult↗
PubMed1997

Differential changes in sucrose/ethanol and sucrose maintained responding by independently altering ethanol or sucrose concentration.

Increased reinforcing efficacy of sucrose/ethanol solutions in comparison to sucrose solutions has been previously demonstrated. However, the contribution of the components of the sucrose/ethanol solution is not well defined. The present study used a multiple schedule of reinforcement to evaluate the differential changes in reinforcer presentations as sucrose or ethanol concentrations were altered. Male Long-Evans rats were trained to press a lever on a multiple fixed ratio 4-fixed ratio 4 schedule which was composed of alternating 2-min components. During one component, 5% sucrose/10% ethanol was presented as the reinforcer and, in the second component, 5% sucrose was presented. Independent manipulations of the ethanol concentration (0, 5, and 20%) in the sucrose/ethanol solution or sucrose concentration (0, 10, and 20%) in the sucrose solution were then performed. Increasing the ethanol concentration in the sucrose/ethanol solution resulted in decreases in reinforcer delivery but increases in ethanol intake (grams per kilogram) and total session caloric intake. Increasing the sucrose concentration in the sucrose solution resulted in significant increases in sucrose reinforcer delivery and total session caloric intake. During the concentration manipulations, the number of reinforcers presented of the unchanged reinforcer was not affected. Differential changes in the pattern of reinforcer presentation after ethanol and sucrose concentration manipulations during successive access periods suggest that sucrose and sucrose/ethanol maintained responding are differentially regulated. Changes in sucrose maintained responding after increases in the sucrose concentration were observed early in the session suggesting a strong influence of taste in regulating intake. Changes in sucrose/ethanol maintained responding after increases in the ethanol concentration occurred later in the session and suggest that postingestive effects (i.e., pharmacology) play a major role in the regulation of sucrose/ethanol intake. In addition, the differential patterns of sucrose/ethanol and sucrose maintained behavior suggest that the ethanol component of the sucrose/ethanol solution plays an important role in maintaining sucrose/ethanol reinforced behavior.

Alcohol Drinking↗