Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Taste Buds”

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 1,315 records · Page 73Linked to original sources
PubMed1984

Alternative explanations for procedural effects on magnitude-estimation exponents for taste, invoking adaptation, context, and volume effects.

Taste adaptation to residual stimuli from prior tastings was considered along with context and volume effects. These factors are proposed as alternative or supplemental explanations for the differences in the magnitude-estimation exponent (slope of the log-log plot of taste intensity versus solute concentration) that have been obtained by various workers using different stimulus presentation procedures.

Adaptation, Psychological↗
PubMed2001

The identification of secreted carbonic anhydrase VI as a constitutive glycoprotein of human and rat milk.

In addition to essential nutrients, human milk contains several classes of bioactive factors such as enzymes, hormones, and growth factors, many of which are implicated in infantile growth and development. Secretory carbonic anhydrase isoenzyme VI (CA VI) has been identified earlier as an essential component of mammalian saliva, and we demonstrate here by using biochemical and immunohistochemical techniques that it is also an elementary component of milk. The 42-kDa glycopolypeptide purified from human milk in CA inhibitor affinity chromatography shared 100% homology with salivary CA VI in the protein sequence analysis (40% coverage), and its digestion with PNGase F resulted in a polypeptide backbone similar in size to salivary CA VI. Quantification of CA VI in milk by using a time-resolved immunofluorometric assay revealed an approximately eight-times-higher concentration in human colostrum than in mature milk, the latter corresponding to the levels previously detected in human saliva. The high concentration in the colostrum, in particular its functional and structural stability in an acidic milieu, and its growth-supporting role in the taste buds suggest that milk CA VI is an essential factor in normal growth and development of the infant alimentary tract.

Animals↗
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↗
PubMed1998

Changes of the lingual epithelium in Ambystoma mexicanum.

Changes in the lingual epithelium during ontogenesis and after induced metamorphosis in Ambystoma mexicanum are described as observed by light microscopy and scanning electron microscopy. The epithelium of the tongue is always multilayered in the larva as well as in the adult. It consists of a stratum germinativum with little differentiated basal cells and a stratum superficiale (superficial layer) with specialized superficial cells and goblet cells. Usually, there are more than two layers because of a stratum intermedium consisting of replacement cells. The apical cell membrane of the superficial cells is perforated by fine pores. Its most typical feature are microridges. Maturing superficial cells possess microvilli. Goblet cells occur in early larvae primarily in the centre of the tongue. They spread throughout the dorsal face of the tongue as their numbers increase during ontogenesis. The small apices of the goblet cells are intercalated in the wedges between the superficial cells. Leydig cells are not found on the larval tongue but on that of adults. Due to metamorphosis, the epithelium of the tongue changes. It is furrowed in its anterior part. The furrows house the openings of the lingual glands. The surface is further modulated by ridges which are densely coated by microvilli and which bear the taste buds. The villi of the tongue which lack extrusion pores show cilia and microvilli but lack microridges. The Leydig cells disappear during metamorphosis. In addition to the two types of goblet cells found in different regions of the glandular tubules, goblet cells occur in the caudal part. They secrete directly into the cavity of the mouth. The posterior part is characterised by a dense coat of cilia.

Ambystoma mexicanum↗
PubMed2002

Scanning electron microscopic study of the structures associated with lips of an Indian hill stream fish Garra lamta (Cyprinidae, Cypriniformes).

The surface architecture of the structures associated with the lips of a hill stream fish Garra lamta was examined by scanning electron microscopy. In this teleost, the lips are inconspicuous and associated with prominent horny jaw sheaths. Furthermore, the upper and lower lips are associated with a greatly enlarged rostral cap and an adhesive pad, respectively. The rostral cap has a proximal mucogenic region and a distal keratinized region. The adhesive pad is differentiated into central mucogenic and peripheral keratinized regions. At the mucogenic regions of the rostral cap and the adhesive pad, the surface of the epithelial cells is characterised by well developed microridges, which reflect their high secretory activity. The mucus may lubricate the surface and protect the epithelia from abrasions at these regions, which are likely to be subjected to wear and tear during frequent friction and adhesion of the fish to the substrate. Taste buds may help the fish to locate food and trigger a 'pick-up' reflex. The epithelial cells at the surface of the keratinized regions of the rostral cap and the adhesive pad are modified as clusters of spine like unculi, which may assist the fish in its firm anchorage to the substrate. The epithelial cells at the surface of the horny jaw sheaths are modified as polygonal unculi, each appears much like a tooth that has a characteristic sharp edge at the margin. These may be regarded as an adaptation to browsing or scraping food materials from the substrate.

Adaptation, Physiological↗
PubMed2004

Taste function in elderly patients with unilateral middle ear disease.

OBJECTIVE: It is generally said that taste function deteriorates naturally with age. Taste function after middle ear surgery in elderly patients has not been clarified. MATERIAL AND METHODS: The taste function of the chorda tympani nerve on the normal and diseased sides was examined before and after middle ear surgery using electrogustometry in 79 patients aged>60 years, and the findings were compared with those in 228 young and middle-aged patients. RESULTS: The threshold of electrogustometry on the normal side increased significantly with increasing age (p<0.0001). The rate of thresholds that were off the scale was highest in the>70 years age group. The preoperative threshold on the diseased side increased significantly with increasing age in patients with chronic otitis media (p=0.0029) and cholesteatoma (p<0.0001). In patients with chronic otitis media, the postoperative threshold of the>60 years age group tended to be higher than that of the<60 years age group. CONCLUSIONS: These findings suggest that the taste function of the chorda tympani nerve deteriorated on the diseased side as much as on the normal side in elderly patients. Therefore, in most cases, we do not have to pay as much attention to the chorda tymapani nerve when performing surgery in elderly patients compared to young and middle-aged patients.

Adolescent↗
PubMed1993

Psychophysiological effect of odor.

Techniques to measure the activity of the taste and odor molecules at the olfactory epithelium, taste bud, and brain response levels are now being used to determine and measure the actual transduction of the chemical information to the brain waves. We studied a number of methods of measuring brain wave responses to odorants and we settled on an electroencephalographic method of measuring the slow brain waves [> 13 Hz] at the frontal location on the scalp. This technique known as contingent negative variation (CNV) measures the early component [at 400 to 1000 ms] of the beta wave variation, which can be negative, positive, or neutral depending on the odorant being presented to the subject. This component is almost independent of the subject's psychological state, degree of arousal, or level of consciousness and is known as the external component. The experimental paradigm creates a reproducible result in which odorants may be classified as stimulating, sedating, or neutral. These psychophysiological effects of odors on man appear to offer a means to determine precognitive responses directly related to the effect of the chemical messenger. There does not appear to be any bias as to sex, national origin, or race. At this point in our research efforts, we do not see evidence that there is a bias related to age. It is proposed that some of the problems of classical sensory evaluation can be helped by the use of psychophysiological recording techniques, such as CNV, as a measurement of brain activity and response to flavor and aroma.

Brain↗
PubMed1954

A theory of taste stimulation.

The treatment in this paper of available quantitative data on the response of taste receptors to sodium salt stimulation clearly indicates that the ions of the chemical stimulus are loosely bound to some substance of the taste receptor. This can be thought of as an initial reaction which ultimately leads to stimulation of the receptor and an eventual depolarization of the associated sensory neuron. The speed of the total reaction suggests that the receptor substance is located on or near the surface of the receptor. The recently proposed (7) enzymatic reactions for chemoreceptors do not appear plausible for sodium salt stimulation of the taste receptors of the rat.

Animals↗
PubMed1992

Cytochrome P4501A induction in tissues, including olfactory epithelium, of topminnows (Poeciliopsis spp.) by waterborne benzo[a]pyrene.

Topminnows of the genus Poeciliopsis are susceptible to hepatocarcinogenesis by waterborne exposure to procarcinogenic polycyclic aromatic hydrocarbons (PAH). We examined induction of cytochrome P4501A (CYP1A) in liver and other organs of the species P. monacha and P. lucida exposed to benzo[a]pyrene (B[a]P) in water (added in acetone carrier) at 1 mg/l for 48 and 90 h. Fish were fixed whole in formalin, and CYP1A was examined immunohistochemically in sagittal sections of whole animals by staining with monoclonal antibody 1-12-3, which recognizes a single cross-reacting CYP1A protein in Poeciliopsis liver microsomes. Fish exposed to B[a]P for 48 h showed moderate staining, and those exposed for 90 h showed strong specific staining in various epithelial cells in both species. These included hepatocytes, pancreatic cells, epithelial cells in gill, enterocytes of the gut, and kidney tubular epithelium. Endothelial cells in several organs, including gill pillar cells and endocardial cells in the heart, showed strong staining. Staining was stronger in P. monacha than in P. lucida. Untreated animals of both species showed mild staining of the same cells stained in B[a]P-treated fish. In P. monacha, carrier (acetone) elicited a moderate increase in staining in most cell types, including those of liver and gill; the basis for this acetone effect is not known. There was a very strong specific induction by B[a]P in olfactory epithelium and epidermal taste bud epithelium of P. monacha, the first demonstration of strong CYP1A induction in chemosensory epithelia exposed to inducer in a physiologically relevant way. This study clearly establishes that waterborne PAH can elicit induction of P4501A proteins in multiple cell types in many organs of fish, with some sites of induction (olfactory epithelium) possibly related directly to the route of exposure. The species differences in the induction response, with induction in liver and some other organs generally being greater in P. monacha than in P. lucida, could be related to previously recognized species differences in PAH toxicities in Poeciliopsis.

Acetone↗
PubMed1995

Regional taste sensitivity to NaCl: relationship to subject age, tongue locus and area of stimulation.

Using a signal detection procedure and a microprocessor-controlled gustometer, sensitivity to three concentrations of NaCl (0.01, 0.1 and 1.0 M) was measured on the tongue tip, and on a region 3.0 cm posterior to the tongue tip in 12 young (20-29 years of age) and 12 elderly (70-79 years of age) subjects. Stimulus duration was 2 s; the sizes of the tongue areas stimulated were 12.5, 25 and 50 mm2. On average, the young subjects were more sensitive to NaCl on the tongue tip than on the more posterior stimulation site and exhibited, at both tongue loci, an increase in detection performance as stimulus concentration increased. The elderly subjects, on the other hand, performed at chance level at both tongue loci for all three stimulus sizes and concentrations tested. No sex differences were observed. In the young subjects, the mean R-index increased monotonically as a function of stimulus size for the two highest NaCl concentrations at both tongue loci. A hyperbolic function provided the best fit to these data at the tongue tip, and an exponential function at the more posterior tongue region, implying a different pattern of spatial summation at these two sites. Overall, this study demonstrates that marked age-related changes in regional taste sensitivity to NaCl are present in elderly persons.

Adult↗
PubMed2001

Are human taste thresholds similar on the right and left sides of the tongue?

The human tongue is a relatively symmetrical anatomical structure and is generally assumed functionally equivalent on both sides. Experimental evaluation of this assumption is complicated by the fact that psychophysical measurements tend to vary considerably across testing sessions. To address functional laterality, we determined the detection thresholds of six right-handed and six left-handed subjects for Na saccharin, NaCl, citric acid and quinine HCl. Five pairs of interwoven, left and right unilateral thresholds were obtained for each taste stimulus in 12 subjects (n = 480 separate thresholds). In most cases mean sensitivity based on multiple measurements was found to be laterally symmetrical, however, we observed a few cases of lateral asymmetry of both general and compound-specific sensitivity. Threshold values were found to vary considerably across sessions, consistent with the test-retest variability previously reported for whole mouth thresholds. We conclude that taste threshold sensitivity is equivalent on the left and right anterior tongue for most individuals. Given the occasional exceptions to this rule, however, it is advisable to employ a counterbalanced design for any experimental or clinical testing protocol in which treatments are applied asymmetrically to the tongue.

Citric Acid↗
PubMed2002

Taste enhancements between various amino acids and IMP.

It is well known that a strong synergistic interaction of umami occurs between L-alpha-amino acids with an acidic side chain, such as L-Glu or L-Asp, and 5'-mononucleotides, such as inosine 5'-monophosphate (IMP). We tested taste interactions between various L-alpha-amino acids and IMP by the psychophysical method and found that taste enhancement occurred when IMP was added to several sweet amino acids, such as L-Ala, L-Ser and Gly. The enhanced quality of taste was recognized as umami, and was not blocked by the sweetness inhibitor +/-2-(p-methoxyphenoxy)propanoic acid. The total taste intensities of various concentrations of the amino acid and IMP mixtures were measured using magnitude estimation. The results showed that the potentiation ratios were larger than 1 in the cases of L-Ala, L-Ser and Gly. However, the ratio was approximately 1 in the case of D-Ala, which had an enhanced taste of sweetness. Thus the umami taste enhancement of several sweet L-alpha-amino acids by IMP was synergistic rather than additive as that of acidic amino acids.

Adult↗
PubMed2003

Gurmarin suppression of licking responses to sweetener-quinine mixtures in C57BL mice.

Gurmarin (Gur) is a peptide that selectively suppresses responses of the chorda tympani nerve to sweet substances in rats and mice. In the present study, we examined the effect of Gur on behavioral responses to sweet substances in C57BL mice. To accomplish this, we developed a new short-term lick test and measured numbers of licks for 10 s for sweet substances mixed with quinine hydrochloride (QHCl) in water-deprived mice. Numbers of licks for sucrose mixed with 1 or 3 mM QHCl increased with increasing concentration of sucrose from 0.01 to 1.0 M. Oral infusion with 30 micro g/ml Gur produced significant decreases in responses to concentration series for sucrose mixed with 3 mM QHCl, whereas no such effect by Gur was observed in responses to QHCl alone or QHCl-mixed HCl, NaCl or monosodium glutamate. The Gur suppression of QHCl-mixed sucrose responses, which otherwise lasted for 2-3 h, rapidly returned to approximately 80% of control levels after oral infusion with beta-cyclodextrin. These results are comparable to neural data previously found in chorda tympani responses, and thereby provide further evidence for Gur as a sweet response inhibitor in C57BL mice. In the other aspect, our newly developed short-term test can also provide a tool for measurements of taste-guided behavioral responses to sweeteners.

Animals↗
PubMed2003

A psychophysical investigation of binary bitter-compound interactions.

The aim of this study was to determine if taste interactions occur when bitter stimuli are mixed. Eight bitter stimuli were employed: denatonium benzoate (DB), quinine-HCl (QHCl), sucrose octaacetate (SOA), urea, L-tryptophan (L-trp), L-phenylalanine (L-phe), ranitidine-HCl, and Tetralone. The first experiment constructed individual psychophysical curves for each subject (n = 19) for each compound to account for individual differences in sensitivities when presenting bitter compounds in experiment 2. Correlation analysis revealed two groupings of bitter compounds at low intensity (1, L-trp, L-phe, and ranitidine; 2, SOA and QHCl), but the correlations within each group decreased as the perceived intensity increased. In experiment 2, intensity ratings and two-alternative forced-choice discrimination tasks showed that bitter compounds generally combine additively in mixture and do not show interactions with a few specific exceptions. The methods employed detected synergy among sweeteners, but could not detect synergy among these eight bitter compounds. In general, the perceived bitterness of these binary bitter-compound mixtures was an additive function of the total bitter-inducing stimuli in the mouth.

Adult↗
PubMed2004

Behavioral responses of newly hatched zebrafish (Danio rerio) to amino acid chemostimulants.

The zebrafish chemosensory systems of olfaction, taste and solitary chemosensory cells (SCCs) are established during the first week after fertilization (a.f.). These systems presumably support the early development of feeding behaviors required as yolk supplies diminish over the same period. Yet there is no previous data reporting early chemosensory responses in zebrafish. We therefore assayed the chemosensory behavior of newly hatched zebrafish on days 3, 4 and 5 a.f. Responses were compared between fish exposed to water alone versus water containing a mixture of 12 amino acids (100 microM each) flowing through a 50 ml test chamber at 4 ml/min; computer-assisted motion analysis was used to quantify responses. Behavioral responses were first observed at day 4 a.f.; the number of fish swimming, their swimming speeds, and their net-to-gross displacement (NGDR) all increased significantly in response to amino acid stimulation. Because taste buds first appear 4-5 days a.f. and the SCCs may not respond to amino acids, these initial chemosensory responses of day 4 fish may be mediated by already established olfactory neurons. The onset of chemosensitivity in day 4 fish corresponded with an easily recognizable developmental phenotype of inactive floating; day 3 fish were inactive and resting on the bottom while day 5 fish were active and moving through the water column. The ease of identifying responsive day 4 fish suggests these animals may be useful for characterizing odorant sensitivity or developmental plasticity or for screening for chemosensory mutations.

Amino Acids↗
PubMed2004

The influence of sodium salts on binary mixtures of bitter-tasting compounds.

In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter-compound mixtures. Each compound was tested at a concentration that elicited 'weak' perceived bitterness. The bitter compounds were mixed at these concentrations to form a subset of possible binary mixtures. For comparison, the concentration of each solitary compound was doubled to measure bitterness inhibition at the higher intensity level elicited by the mixtures. The following sodium salts were tested for bitterness inhibition: 100 mM sodium chloride (salty), 100 mM sodium gluconate (salty), 100 and 20 mM monosodium glutamate (umami), and 50 mM adenosine monophosphate disodium salt (umami). Sucrose (sweet) was also employed as a bitterness suppressor. The sodium salts differentially suppressed the bitterness of compounds and their binary combinations. Although most bitter compounds were suppressed, the bitterness of tetralone was not suppressed, nor was the bitterness of the binary mixtures that contained it. In general, the percent suppression of binary mixtures of compounds was predicted by the average percent suppression of its two components. Within the constraints of the present study, the bitterness of mixtures was suppressed by sodium salts and sucrose independently, with few bitter interactions. This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly.

Adenosine Monophosphate↗
PubMed2005

Qualitative differences of divalent salts: multidimensional scaling and cluster analysis.

Sensations from salts of iron, calcium, magnesium, and zinc with different anions were studied using a sorting task and multidimensional scaling (MDS). Ten divalent salts were adjusted in concentrations such that the mean intensity ratings were approximately equal. Stimuli were sorted on the basis of similarity to minimize any semantic influence and were examined with and without nasal occlusion to eliminate retronasal cues. Compounds representing the four primary tastes and astringency were also sorted. Similarity estimates were derived from sorting and were submitted to MDS. Divalent salts fell outside the area of the space defined by the four primary tastes. The nose-open condition showed that some of the divalent salts have unique metallic sensations along with astringency. The groupings obtained were corroborated using single-linkage cluster analysis. An iron group was most distinctive in metallic sensations; calcium and magnesium salts were primarily bitter; and zinc salts were characterized by astringency. When nasal cues were not available, the sensations from the divalent salts were mainly explained by bitterness and astringency. Results were consistent with a previous evaluation of divalent salts using descriptive analysis.

Adult↗