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PubMed2001

Relation between PROP taster status and fat perception, touch, and olfaction.

We tested the hypothesis that fat perception (sensitivity to and preferences for fat) may be linked to 6-n-propylthiouracil (PROP) taster status as a result of differences in trigeminal innervation of the oral cavity. In addition, we examined the relationship between taster status and sensitivity to other taste attributes, as well as tactile and olfactory sensitivities. Subjects (40 nontasters, 67 medium tasters, and 40 supertasters of PROP) rated samples (potato chips, chocolate drink, mashed potatoes, and vanilla pudding) varying in fat and flavor concentrations for the intensity of fattiness, saltiness, and sweetness, first without and then with nose clips, and for liking. Tactile sensitivity of the tongue was assessed according to responses to stimulation with Von Frey filaments (2.36, 2.44). Olfactory thresholds were determined for two odors (diacetyl and phenylethyl methyl ethyl carbinol). In general, taster status was not related to the perceptions of fat, saltiness, and sweetness. Subjects were able to accurately assess the fat content of the samples. Increasing the flavor levels in the potato chips and mashed potatoes enhanced the perception of fattiness for these systems. Supertasters were more sensitive to stimulation on the median of the tongue with the no. 2.36 Von Frey filament, and the olfactory thresholds for diacetyl were lower for PROP tasters and supertasters than for nontasters.

Adolescent↗
PubMed2004

Effect of the blockade of mu1-opioid and 5HT2A-serotonergic/alpha1-noradrenergic receptors on sweet-substance-induced analgesia.

RATIONALE: Sweet-substance-induced analgesia has been widely studied, and the investigation of the neurotransmitters involved in this antinociceptive process is an important way for understanding the involvement of the neural system controlling this kind of antinociception. OBJECTIVE: The aim of this study was to investigate the involvement of opioid and monoaminergic systems in sweet-substance-induced analgesia. METHODS: The present work was carried out in an animal model with the aim of investigating whether acute (24 h) or chronic (14 days) intake of a sweet substance, such as sucrose (250 g/l), is followed by antinociception. Tail withdrawal latencies in the tail-flick test were measured before and immediately after this treatment. Immediately after the recording of baseline values, independent groups of rats were submitted to sucrose or tap-water intake and, after chronic treatment, they were pretreated with intraperitoneal administration of (1) naltrexone at 0.5, 1, 2 or 3 mg/kg; (2) naloxonazine at 5, 10, 20 or 30 mg/kg; (3) methysergide at 0.5, 1, 2 or 3 mg/kg; (4) ketanserin at 0.5, 1, 2 or 3 mg/kg; or (5) physiological saline. RESULTS: Naltrexone and methysergide at two major doses decreased sweet-substance-induced analgesia after chronic intake of a sweet substance. These effects were corroborated by peripheral administration of naloxonazine and ketanserin. CONCLUSIONS: These data give further evidence for: (a) the involvement of endogenous opioids and a mu1-opioid receptor in the sweet-substance-induced antinociception; (b) the involvement of monoamines and 5HT2A serotonergic/alpha1-noradrenergic receptors in the central regulation of the sweet-substance-produced analgesia.

Adrenergic alpha-1 Receptor Antagonists↗
PubMed2001

Psychopharmacological evidences for the involvement of muscarinic and nicotinic cholinergic receptors on sweet substance-induced analgesia in Rattus norvegicus.

In order to investigate the effects of sweet substance intake on pain modulation, male albino Wistar rats weighing 180-200 g received either tap water or sucrose solutions (250 g/l) for 14 days as their only source of liquid. Each rat consumed an average of 15.6 g sucrose/day. Their tail withdrawal latencies in the tail-flick test (probably a spinal reflex) were measured immediately before and after this treatment. An analgesia index was calculated from the withdrawal latencies before and after treatment. The index (mean +/- SEM, N = 8) for the groups receiving sucrose solution plus saline (NaCl; 0.9%) for 14 days was 0.70 +/- 0.01. Atropine (1 and 2 mg/kg)-treated rats (N = 8) after intake of sucrose exhibited an analgesia index of 0.39 +/- 0.09 and 0.39 +/- 0.08, respectively, while mecamylamine (1 and 2 mg/kg)-treated rats (N = 10) after intake of sucrose had an index of -0.02 +/- 0.07 and 0.03 +/- 0.07, respectively. These results indicate that the effect of sucrose intake on nociceptive thresholds is controlled by neurotransmission of acetylcholine and depends on the nicotinic cholinergic receptors for its major analgesic effect, although muscarinic receptors were also involved in this antinociceptive process.

Acetylcholine↗
PubMed1998

Effects of systemic, intracerebral, or intrathecal administration of an N-methyl-D-aspartate receptor antagonist on associative morphine analgesic tolerance and hyperalgesia in rats.

A flavor paired with morphine shifted to the right the function relating morphine dose to tail-flick latencies and provoked hyperalgesic responses when rats were tested in the absence of morphine. These learned increases in nociceptive sensitivity were not mediated by alterations in tail-skin temperature. Microinjection of the competitive N-methyl-D-aspartate (NMDA) receptor antagonist D,L-2-amino-5-phosphonopentanoic acid (AP-5) into the lateral ventricle reversed the hyperalgesic responses but spared the tolerance to morphine analgesia. By contrast, systemic administration of the noncompetitive NMDA receptor antagonist MK-801 or intrathecal infusion of AP-5 reversed the hyperalgesic responses as well as the tolerance to morphine analgesia. The results demonstrate that associatively mediated tolerance to morphine analgesia can co-occur with hyperalgesic responses and are discussed relative to learned activation of endogenous pronociceptive mechanisms.

2-Amino-5-phosphonovalerate↗
PubMed1999

Long-term effects on the olfactory system of exposure to hydrogen sulphide.

OBJECTIVE: To study chronic effects of hydrogen sulphide (H2S) on cranial nerve I (nervi olfactorii), which have been only minimally described. METHODS: Chemosensations (smell and taste) were evaluated in eight men who complained of continuing dysfunction 2-3 years after the start of occupational exposure to H2S. Various bilateral (both nostrils) and unilateral (one nostril at a time) odour threshold tests with standard odorants as well as the Chicago smell test, a three odour detection and identification test and the University of Pennsylvania smell identification test, a series of 40 scratch and sniff odour identification tests were administered. RESULTS: Six of the eight patients showed deficits of various degrees. Two had normal scores on objective tests, but thought that they continued to have problems. H2S apparently can cause continuing, sometimes unrecognised olfactory deficits. CONCLUSION: Further exploration into the extent of such problems among workers exposed to H2S is warranted.

Adult↗
PubMed2006

Odor thresholds of microbially induced off-flavor compounds in apple juice.

Microbially derived off-flavor is a major problem in apple juice production as it diminishes the sensory quality of the juice significantly. Fifteen relevant off-flavor compounds that are formed in apple juice, for example, by the strains Alicyclobacillus acidoterrestris and Actinomycetes (Streptomyces ssp.) were investigated with respect to their sensory relevance. The odor threshold values (i.e., detection and recognition values) were determined for all compounds in the matrix apple juice. Odor threshold values for fenchyl alcohol are reported here for the first time. The obtained values were set in relation to the limits of detection and quantification of a previously published GC-MS method. Eight tainted apple juice samples were analyzed for the presence of the 2 strains and the 15 off-flavor compounds. Both strains could be found in the samples; the presence of Streptomyces ssp. as spoilage bacteria of apple juice is reported for the first time. In samples with distinct off-flavor, 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-methylisoborneol, 1-octen-3-ol, fenchyl alcohol, geosmin, and guaiacol as well as 2,6-dibromophenol were determined in concentrations higher than the detection threshold.

Bacillaceae↗
PubMed1993

Estradiol, progesterone, and sex hormone-binding globulin in female rhesus monkeys (Macaca mulatta).

We measured the concentrations of estradiol, progesterone, and the sex hormone-binding globulin capacity (rhSHBG) in serum of female rhesus monkeys (Macaca mulatta). Although the serum rhSHBG capacity was altered by the removal of ovarian hormones, presumably estradiol, acute changes in serum estradiol and progesterone did not influence SHBG capacity. There appears to be a relatively low threshold for the effect of estradiol on rhSHBG capacity. The threshold must be present for a finite length of time to have that effect.

Animals↗
PubMed1991

Starch flavor: apparent discrimination between amylopectin and amylose by rats.

Rats given a choice between dilute suspensions of corn amylopectin and corn amylose generally preferred amylopectin. The preference threshold for amylopectin was lower than the preference threshold for amylose (0.1% and 0.5%, respectively). Two sources of evidence indicate that the difference in preference for these two types of starch is due to an off-taste component in corn amylose rather than to an ability to discriminate between amylopectin and amylose per se: 1) rats given a choice of purified amylopectin and amylose from potato did not show a significant preference, and 2) aqueous extracts of amylose reduce preference for water and amylopectin, respectively. Extensive washing of corn amylose with ammonia-methanol, water and methanol did not completely remove the off-taste of corn amylose. Despite the difference in off-taste, rats trained to avoid amylopectin also avoided amylose. It is proposed that starch has two flavor components: a component due to starch itself that induces preference, and a component due to impurities that reduces preference.

Amylopectin↗
PubMed2001

Determination of the odor threshold concentrations of iodinated trihalomethanes in drinking water.

Iodinated trihalomethanes (ITHMs) have been usually considered the disinfection byproducts suspected of causing medicinal odor episodes in treated water around the world. The odor threshold concentration (OTC) of mixed ITHMs (bromochloroiodo-, bromodiiodo-, chlorodiiodo-, dibromoiodo-, and dichloroiodomethane) which were previously synthesized -- because commercial standards are not available-- were determined by using two sensory techniques: flavor profile analysis (FPA), performed by an experienced panel trained in identifying odors and tastes in water; and gas chromatography coupled with olfactometry (GCO). FPA results gave a theoretical OTCs range from 0.1 to 8.9 microg/L and ITHMs were described as sweet, solvent, and medicinal products. The lowest experimental value (OTC(exp)) obtained from the six ITHMs, 0.03 microg/L, corresponded to iodoform.

Chromatography, Gas↗
PubMed1983

Forebrain noradrenaline and oral self-administration of ethanol by rats.

The effects of 6-hydroxydopamine-induced depletion of forebrain noradrenaline (NA) on oral intake of ethanol were studied in male Wistar rats. Prior depletion of NA produced a smaller and significantly less variable intake of a concentrated solution of ethanol than that of control rats, and this effect was not accompanied by hyperreactivity to aversive solutions of quinine. NA-depleted rats also displayed rejection 'thresholds' for ethanol solutions that were significantly lower than those of controls. Depletion of forebrain NA did not, however, affect the punishing effects of ethanol injections measured in the conditioned taste aversion paradigm. In contrast to these effects of NA depletion on initiation of ethanol intake, depletion of forebrain NA after a preference for ethanol had been established failed to affect subsequent intake of ethanol. These results suggest that forebrain NA is involved in the initiation of ethanol intake by naive rats but not in the maintenance of established patterns of intake by experienced rats. Possible mechanisms for this differential involvement of NA are discussed.

Alcohol Drinking↗
PubMed1993

Sweet taste transduction in hamster taste cells: evidence for the role of cyclic nucleotides.

1. Physiological and behavioral responses to artificial sweeteners, natural sweeteners, and cyclic nucleotides were assessed using two techniques. An extracellular "in situ" technique recorded action potentials from fungiform taste buds and the two-bottle preference test measured behavioral preferences for the different sweeteners. 2. Two high-potency sweeteners, NC-00274-01 (NC01) and NC-00044-AA (NCAA), were preferred over water at micromolar concentrations. Saccharin and sucrose were likewise preferred, but at millimolar concentrations. 3. Bursts of action currents were elicited by sucrose at 200 mM, saccharin at 20 mM, and NCAA at 0.1 mM. A concentration-response curve for the high-potency sweetener NC01 revealed a threshold concentration of 1 microM and a saturation concentration of 100 microM. No responses were elicited by aspartame. 4. The responses to different sweeteners adapted rapidly at saturating concentrations. With NC01, adaptation was concentration dependent: at threshold the response adapted very slowly if at all. Adaptation increased with increasing concentration. 5. Membrane-permeant analogues of adenosine 3',5'-cyclic monophosphate and guanosine 3',5'-cyclic monophosphate mimicked sweeteners in their ability to elicit a response. This occurred with high fidelity: nearly every taste bud that responded to sweeteners also responded to the nucleotides and every sweet-unresponsive taste bud was nucleotide unresponsive. 6. The sweet responses and nucleotide responses occurred in the absence of permeant apical cations and were not enhanced nor diminished by the presence of such cations. Amiloride had no effect on the sweet response.

Animals↗
PubMed1999

Chorda tympani responses in two inbred strains of mice with different taste preferences.

Behavioral studies suggest that there are significant differences in the taste systems of the inbred mouse (Mus musculus) strains: C57BL/6J (B6) and DBA/2J (D2). In an attempt to understand the biological basis of the behavioral differences, we recorded whole-nerve chorda tympani responses to taste solutions and compared the results to intake of similar solutions in nondeprived mice. Stimuli included a test series composed of 0.1 M sodium chloride, 0.3 M sucrose, 10 mM sodium saccharin, 3 mM hydrochloric acid, and 3 mM quinine hydrochloride, as well as concentration series for the same substances. Neural activity of the chorda tympani that was evoked by sucrose, saccharin, or NaCl was greater in B6 than D2 mice; and neural threshold for sucrose was lower in B6 mice, but neural thresholds for HCl and quinine were lower in D2 mice. B6 mice drank more sucrose and saccharin but less quinine than D2 mice; thus, sucrose and saccharin preference were positively correlated, but NaCl and quinine aversiveness were negatively correlated with the chorda tympani results. Nonetheless, genes involved in the structuring of taste receptors and/or the chordae tympani, which transduce taste stimuli having diverse perceptual qualities, differ for the two mouse strains.

Analysis of Variance↗
PubMedDate not supplied

Conditioned taste aversion following acutely administered acrylamide.

Fischer-344 rats were acclimated to a daily 15 min period of water availability. After water consumption had stabilized, the rats were permitted a 15 min access to 0.15% (w/v) solution of saccharin. One to two min following saccharin presentation, they were given various doses of acrylamide (10-50 mg/kg) or lithium chloride (LiCl; 3 mEq/kg) by gavage. Three days later, aversion to the saccharin solution was determined. Acrylamide, like LiCl, produced an aversion to saccharin. The effect of acrylamide appeared to be dose-related with the threshold dose being 10 mg/kg.

Acrylamides↗
PubMed1994

[Contingent negative variation elicited by electrical taste stimulation].

Contingent negative variation (CNV) was elicited using electrical taste stimulation as the warning stimulus. Stimuli were generated for 100 msec or 500 msec using a bipolar stainless steel electrode disc with the center portion acting as the anode and the outer portion as the cathode. The imperative stimulus was a pure tone of 1 kHz at 60 dB and the interstimulus interval of paired stimuli was 2000 msec. The electrode was gently held in contact with the tongue by a specially made fixture and electrical taste stimuli were presented at 5-sec intervals. The CNV was recorded in 10 normal subjects at the Cz site of the 10-20 International System, referred to linked earlobes with a forehead ground. The results from 20 presentations were averaged. The mean threshold measured by electrogustometry employing a monopolar electrode as the anode was -4.2 dB (0 dB = 8 microA), and the mean thresholds measured with the bipolar electrode at a stimulus duration of 100 msec and 500 msec were 0 dB and -1.4 dB, respectively. As the mean threshold obtained with a duration of 500 msec was closer to the electrogustometry findings than that obtained with a duration of 100 msec, a stimulus duration of 500 msec was useful for determining the CNV threshold. The CNV could be recorded in all 10 normal subjects, and the late component was conspicuous because of recording at the Cz site. In four subjects, the P300 could be recorded after the warning stimulus at an intensity of 40 microA.(ABSTRACT TRUNCATED AT 250 WORDS)

Acoustic Stimulation↗
PubMed1998

Focused attention and the detectability of weak gustatory stimuli. Empirical measurement and computer simulations.

Attentional processes can modulate the detectability of weak stimuli; for example, the detectability of visual or auditory signals can depend on whether attention is allocated to the appropriate spatial location (vision) or acoustic frequency (hearing). Earlier attempts in the first author's laboratory to find analogous effects of focused attention on the detectability of taste stimuli were equivocal, in part it seems because human gustatory sensitivity can fluctuate substantially over time, a serious problem when using procedures that track sensitivity (d') to a constant stimulus concentration. To circumvent this problem, we adopted an adaptive psychophysical procedure, the transformed up-down method, using a 3-down/1-up rule to determine how the threshold to detect weak concentrations of sucrose and citric acid depended on whether the stimulus presented in a given two-alternative, forced-choice trial was expected or unexpected. The results showed threshold sensitivity to be slightly but consistently poorer when the test stimulus was unexpected (e.g., sucrose presented when citric acid was expected) than it was when the test stimulus was expected (e.g., sucrose presented when sucrose was expected). In this attentional paradigm, the unexpected stimulus must perforce be presented on only a small fraction of the trials. In selecting a procedure, we chose a 3-down/1-up adaptive rule rather than the more popular 2-down/1-up rule, a choice that turned out to be in line with results of Monte Carlo computer simulations. These simulations suggest that across a wide range of conditions (starting stimulus concentrations, step sizes), the variability in threshold measurements can be smaller with a 3-down/1-up rule than with a 2-down/1-up rule, even when the total number of trials is the same and not very great.

Attention↗
PubMed2004

Identification and responsibility of 2,4,6-tribromoanisole in musty, corked odors in wine.

In this work, gas phase chromatography analysis coupled with selective selected ion monitoring (SIM) identified 2,4,6-tribromoanisole (TBA) in wines found on tasting to have significant "musty or corked" character, although they did not contain noteworthy quantities of chloroanisoles or chlorophenols, the contaminants generally reported to cause this type of defect. The perception thresholds were studied, together with contamination conditions during winemaking, storage, and bottle-aging. A "musty" off-odor was perceptible on smelling wine containing as little as 4 ng L(-)(1) TBA, and spoilage may be detected by retro-olfaction at even lower concentrations. TBA, produced by O-methylation of its direct precursor, 2,4,6-tribromophenol, generally comes from sources in the winery environment. This paper is the first to identify the sources of a large number of cases of wines polluted during storage in premises where the atmosphere was contaminated with TBA used recently to treat wood, or originating from much older structural elements of the winery, or from used wooden containers. In certain cases, although the initial source had been eliminated, residual pollution adsorbed on walls could be sufficient to make a building unsuitable for storing wooden barrels and plastics, as well as corks, which have been found to be particularly susceptible to contamination by the TBA in the winery atmosphere.

Air Pollutants↗