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https://www.readbyqxmd.com/read/28339990/detecting-thresholds-for-bitter-umami-and-sweet-tastants-in-broiler-chicken-using-a-2-choice-test-method
#1
Shira L Cheled-Shoval, Naama Reicher, Masha Y Niv, Zehava Uni
The sense of taste has a key role in nutrient sensing and food intake in animals. A standardized and simple method for determination of tastant-detection thresholds is required for chemosensory research in poultry. We established a 24-h, 2-alternative, forced-choice solution-consumption method and applied it to measure detection thresholds for 3 G-protein-coupled receptor-mediated taste modalities-bitter, sweet, and umami-in chicken. Four parameters were used to determine a significant response: 1) tastant-solution consumption; 2) water (tasteless) consumption; 3) total consumption (tastant and water together); 4) ratio of tastant consumption to total consumption...
March 2, 2017: Poultry Science
https://www.readbyqxmd.com/read/28334404/calcium-homeostasis-modulator-1-like-currents-in-rat-fungiform-taste-cells-expressing-amiloride-sensitive-sodium-currents
#2
Albertino Bigiani
Salt reception by taste cells is still the less understood transduction process occurring in taste buds, the peripheral sensory organs for the detection of food chemicals. Although there is evidence suggesting that the epithelial sodium channel (ENaC) works as sodium receptor, yet it is not clear how salt-detecting cells signal the relevant information to nerve endings. Taste cells responding to sweet, bitter, and umami substances release ATP as neurotransmitter through a nonvesicular mechanism. Three different channel proteins have been proposed as conduit for ATP secretion: pannexin channels, connexin hemichannels, and calcium homeostasis modulator 1 (CALHM1) channels...
March 10, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28334357/sweetener-intake-by-rats-selectively-bred-for-differential-saccharin-intake-sucralose-stevia-and-acesulfame-potassium
#3
Nancy K Dess, Kiana Dobson, Brandon T Roberts, Clinton D Chapman
Behavioral responses to sweeteners have been used to study the evolution, mechanisms, and functions of taste. Occidental low and high saccharin consuming rats (respectively, LoS and HiS) have been selectively outbred on the basis of saccharin intake and are a valuable tool for studying variation among individuals in sweetener intake and its correlates. Relative to HiS rats, LoS rats consume smaller amounts of all nutritive and nonnutritive sweeteners tested to date, except aspartame. The lines also differ in intake of the commercial product Splenda; the roles of sucralose and saccharides in the difference are unclear...
March 15, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28334158/the-impact-of-pregnancy-on-taste-function
#4
Ezen Choo, Robin Dando
It is common for women to report a change in taste (for instance an increased bitter or decreased sweet response) during pregnancy, however specifics of any variation in taste with pregnancy remain elusive. Here we review studies of taste in pregnancy, and discuss how physiological changes occurring during pregnancy may influence taste signaling. We aim to consolidate studies of human pregnancy and "taste function" (studies of taste thresholds, discrimination, and intensity perception, rather than hedonic response or self-report), discussing differences in methodology and findings...
February 23, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28333344/probing-the-evolutionary-history-of-human-bitter-taste-receptor-pseudogenes-by-restoring-their-function
#5
Davide Risso, Maik Behrens, Eduardo Sainz, Wolfgang Meyerhof, Dennis Drayna
Lineage-specific gene losses can be driven by selection or environmental adaptations. However, a lack of studies on the original function of species-specific pseudogenes leaves a gap in our understanding of their role in evolutionary histories. Pseudogenes are of particular relevance for taste perception genes, which encode for receptors that confer the ability to both identify nutritionally valuable substances and avoid potentially harmful substances. To explore the role of bitter taste pseudogenization events in human origins, we restored the open reading frames of the three human-specific pseudogenes and synthesized the reconstructed functional hTAS2R2, hTAS2R62 and hTAS2R64 receptors...
March 13, 2017: Molecular Biology and Evolution
https://www.readbyqxmd.com/read/28315887/flavor-and-taste-development-in-the-first-years-of-life
#6
Erin Sundseth Ross
Across the first four years of life, infants transition from a diet of liquids to solid foods. Flavor preferences affect the acceptance of novel foods. Fetuses experience flavors in the uterine environment, and some preferences appear to be innate. Sweet and salty foods tend to be accepted by most newborns, while bitter tastes are rejected. Breast fed infants appear to have an advantage over formula fed infants, as their exposure to a varying flavor profile is influenced by the mother's diet. Infants are fairly accepting of novel foods, but rejection of new foods increases across the initial years of life...
2017: Nestlé Nutrition Institute Workshop Series
https://www.readbyqxmd.com/read/28297687/-a-rare-case-of-cerebellar-hemangioblastoma-causing-taste-disorder
#7
Hiroko Nakashiro, Masatou Kawashima, Fumitaka Yoshioka, Yukiko Nakahara, Yukinori Takase, Atsushi Ogata, Shoko Shimokawa, Jun Masuoka, Tatsuya Abe, Toshio Matsushima
Taste(gustation)is one of the five senses, and comprises the types: sweet, bitter, salty, sour, and umami. Taste disorders, such as dysgeusia and parageusia, are classified into 2 types: those with peripheral origin and those with central origin. The peripheral origin-type taste disorder is caused by zinc deficiency, mouth dryness, a side effect of radiotherapy or complication of systemic diseases such as, diabetes, hepatopathy, and nephropathy. The central origin-type taste disorder is reported to be caused due to demyelinating disease, pontine hemorrhage, pontine infarction, and thalamic infarction; it is very rarely caused by a brain tumor...
March 2017: No Shinkei Geka. Neurological Surgery
https://www.readbyqxmd.com/read/28294983/on-the-emerging-role-of-the-taste-receptor-type-1-t1r-family-of-nutrient-sensors-in-the-musculoskeletal-system
#8
REVIEW
Shoichiro Kokabu, Jonathan W Lowery, Takashi Toyono, Tsuyoshi Sato, Tetsuya Yoda
The special sense of taste guides and guards food intake and is essential for body maintenance. Salty and sour tastes are sensed via ion channels or gated ion channels while G protein-coupled receptors (GPCRs) of the taste receptor type 1 (T1R) family sense sweet and umami tastes and GPCRs of the taste receptor type 2 (T2R) family sense bitter tastes. T1R and T2R receptors share similar downstream signaling pathways that result in the stimulation of phospholipase-C-β2. The T1R family includes three members that form heterodimeric complexes to recognize either amino acids or sweet molecules such as glucose...
March 15, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28290365/metabolomic-profiling-delineate-taste-qualities-of-tea-leaf-pubescence
#9
Mingzhi Zhu, Na Li, Ming Zhao, Wenliang Yu, Jian-Lin Wu
The amount of pubescence on leaf epidermis is an important morphological marker for the quality of green tea, and the tea with plenty of pubescence is generally recognized as having a better taste. However, there is no systematic study on chemical compositions of tea leaf pubescence. The contributions of pubescence to taste properties are far from clear. In this research, 114 components were identified from the tea leaf pubescence of yunkang 10, a broad-leaf tea cultivar with plenty leaf pubescence, for the first time with a non-targeted metabolomics approach using ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-Q-TOF-MS)...
April 2017: Food Research International
https://www.readbyqxmd.com/read/28285516/investigation-on-key-molecules-of-hlb-induced-orange-juice-off-flavor
#10
Johannes Kiefl, Birgit Kohlenberg, Anja Hartmann, Katja Obst, Susanne Paetz, Gerhard E Krammer, Stephan Trautzsch
Orange fruits from Huanglongbing (HLB) infected trees do not fully mature and show a severe off-flavor described as bitter-harsh, metallic and less juicy and fruity. The investigation of juice from HLB infected (HLBOJ) and healthy control oranges (COJ) by gas chromatography mass spectrometry showed higher concentrations of fruity esters such as ethyl butyrate and ethyl 2-methylbutyrate, and soapy-waxy alkanals such as octanal and decanal in the COJ whereas the HLBOJ showed higher concentrations of green aldehydes like hexanal and degradation compounds of limonene and linalool like α-terpineol...
March 11, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28283842/a-pharmaceutical-study-on-lornoxicam-fast-disintegrating-tablets-formulation-and-in-vitro-and-in-vivo-evaluation
#11
Mohamed Yousif Moutasim, Aliaa Nabil ElMeshad, Mohamed Ahmed El-Nabarawi
Lornoxicam is an anti-inflammatory drug used to relieve rheumatoid arthritis pain, but the low water solubility and bitter taste of the drug present challenges for formulation as fast disintegrating tablets (FDTs). Complexation of the drug with β-cyclodextrin was initially carried out to increase the drug solubility and to mask its bitter taste. Tablets were prepared by direct compression of drug complex (DC), F-Melt, mannitol, crospovidone, and sodium starch glycolate (SSG). FDTs were characterized in terms of disintegration time (DT) and dissolution...
March 10, 2017: Drug Delivery and Translational Research
https://www.readbyqxmd.com/read/28271493/palatability-of-a-novel-oral-formulation-of-prednisone-in-healthy-young-adults
#12
Shasha Bai, Nathan Dormer, Catherine Shoults, Amanda Meyer, Carol D Pierce, Kathleen A Neville, Gregory L Kearns
OBJECTIVES: Prednisone is a widely used anti-inflammatory for a variety of conditions. While oral liquid formulations of prednisone enable weight-based dosing, children frequently find them to be objectionable due to bitter taste. This limitation of prednisone can adversely impact patient acceptance and may result in non-compliance. Efforts to mask flavours often result in poorly controlled, heterogeneous particle distributions and can provide ineffective taste masking. The present work utilized a novel drug delivery technology developed by Orbis Biosciences, Inc...
April 2017: Journal of Pharmacy and Pharmacology
https://www.readbyqxmd.com/read/28267866/lexicon-development-consumer-acceptance-and-drivers-of-liking-of-quinoa-varieties
#13
Geyang Wu, Carolyn F Ross, Craig F Morris, Kevin M Murphy
Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer...
March 7, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28265363/comparison-of-proximate-composition-and-sensory-attributes-of-clariid-catfish-species-of-clarias-gariepinus-heterobranchus-bidorsalis-and-their-hybrids
#14
Wasiu A Olaniyi, Olukayode A Makinde, Ofelia G Omitogun
Clariid catfish are favorite food fish especially in African and Asian continents. Recently there has been preference for particular species or hybrids of these species based on quality assurance and value addition. Consequently, this study aimed to evaluate the possible effect of different catfish species and their hybrids on proximate composition and sensory attributes. Catfish species, Clarias gariepinus (CC), Heterobranchus bidorsalis (HH), with their hybrid (CH), and reciprocal hybrid (HC) were evaluated for sensory variables - cognitive (sweet, salty, sour, bitter, and recent characteristic taste 'umami') and qualitative (texture, aroma, flavor, and color) tests; and nutritional variables - proximate composition (moisture, protein, ether/fat, and ash)...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28262698/the-taste-response-to-ammonia-in-drosophila
#15
R Delventhal, K Menuz, R Joseph, J Park, J S Sun, J R Carlson
Ammonia is both a building block and a breakdown product of amino acids and is found widely in the environment. The odor of ammonia is attractive to many insects, including insect vectors of disease. The olfactory response of Drosophila to ammonia has been studied in some detail, but the taste response has received remarkably little attention. Here, we show that ammonia is a taste cue for Drosophila. Nearly all sensilla of the major taste organ of the Drosophila head house a neuron that responds to neutral solutions of ammonia...
March 6, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28261094/dioscorea-spp-a-wild-edible-tuber-a-study-on-its-ethnopharmacological-potential-and-traditional-use-by-the-local-people-of-similipal-biosphere-reserve-india
#16
REVIEW
Sanjeet Kumar, Gitishree Das, Han-Seung Shin, Jayanta Kumar Patra
A number of wild crops remain unexplored in this world and among them some have excellent medicinal and nutritional properties. India is a harbor of biodiversity in general and phytodiversity in particular. The plant diversity is distributed from the Western Ghats to Eastern Ghats, along with the North-Eastern region and from the Greater Himalayas to the plain of Ganga. Among these distributed floral regions of the country, the Eastern Ghats are important due to their rich floral diversity. The forests of Odisha form a major part of Eastern Ghats in general and the Similipal Biosphere Reserve (SBR) in particular...
2017: Frontiers in Pharmacology
https://www.readbyqxmd.com/read/28258376/olfactory-and-gustatory-functions-in-patients-with-non-complicated-type-1-diabetes-mellitus
#17
Aytug Altundag, Seyid Ahmet Ay, Serdar Hira, Murat Salıhoglu, Kamil Baskoy, Ferhat Denız, Hakan Tekelı, Onuralp Kurt, Arif Yonem, Thomas Hummel
The aim of this study was to evaluate any possible relationship between diabetic state and olfactory and gustatory functions in patients with non-complicated diabetes mellitus type 1 (T1D), and also to present evidence of the association between olfactory and gustatory scores and HbA1c values and disease durations. The study included 39 patients with non-complicated T1D and 31 healthy controls. Clinical characteristics such as age, gender, duration of disease, education levels and biochemical analyses (fasting blood glucose, urea, creatinine, total cholesterol, low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein (HDL-C), triglyceride, HbA1c, C-peptide, postprandial blood glucose) were measured...
March 3, 2017: European Archives of Oto-rhino-laryngology
https://www.readbyqxmd.com/read/28249187/altered-processing-of-rewarding-and-aversive-basic-taste-stimuli-in-symptomatic-women-with-anorexia-nervosa-and-bulimia-nervosa-an-fmri-study
#18
Alessio Maria Monteleone, Palmiero Monteleone, Fabrizio Esposito, Anna Prinster, Umberto Volpe, Elena Cantone, Francesca Pellegrino, Antonietta Canna, Walter Milano, Marco Aiello, Francesco Di Salle, Mario Maj
Functional magnetic resonance imaging (fMRI) studies have displayed a dysregulation in the way in which the brain processes pleasant taste stimuli in patients with anorexia nervosa (AN) and bulimia nervosa (BN). However, exactly how the brain processes disgusting basic taste stimuli has never been investigated, even though disgust plays a role in food intake modulation and AN and BN patients exhibit high disgust sensitivity. Therefore, we investigated the activation of brain areas following the administration of pleasant and aversive basic taste stimuli in symptomatic AN and BN patients compared to healthy subjects...
February 21, 2017: Journal of Psychiatric Research
https://www.readbyqxmd.com/read/28242937/influence-of-the-fiber-from-agro-industrial-co-products-as-functional-food-ingredient-on-the-acceptance-neophobia-and-sensory-characteristics-of-cooked-sausages
#19
Juan Díaz-Vela, Alfonso Totosaus, Héctor B Escalona-Buendía, M Lourdes Pérez-Chabela
The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28242916/physico-chemical-and-sensory-characteristics-of-steviolbioside-synthesized-from-stevioside-and-its-application-in-fruit-drinks-and-food
#20
Sherine N Khattab, Mona I Massoud, Amal M Abd El-Razek, Ayman El-Faham
Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance ((1)H NMR and (13)C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physico-chemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100 °C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18...
January 2017: Journal of Food Science and Technology
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