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Journal articles on the topic 'Taste responsiveness'

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Published: 10 March 2023

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1

Ervina, Ervina, Ingunn Berget, and Valérie L. Almli. "Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children." Foods 9, no. 9 (September 18, 2020): 1315. http://dx.doi.org/10.3390/foods9091315.

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This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test was completed in a gamified “taste detective” approach. The results show that DT correlates with RT for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.
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2

Ervina, Ervina, Valérie L. Almli, Ingunn Berget, Sara Spinelli, Julia Sick, and Caterina Dinnella. "Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples." Nutrients 13, no. 8 (August 7, 2021): 2721. http://dx.doi.org/10.3390/nu13082721.

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The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.
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3

DREWNOWSKI, ADAM. "Taste Responsiveness in Eating Disorders." Annals of the New York Academy of Sciences 575, no. 1 The Psychobio (December 1989): 399–409. http://dx.doi.org/10.1111/j.1749-6632.1989.tb53260.x.

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4

Simon, Yves, France Bellisle, Marie-Odile Monneuse, Bertrand Samuel-Lajeunesse, and Adam Drewnowski. "Taste Responsiveness in Anorexia Nervosa." British Journal of Psychiatry 162, no. 2 (February 1993): 244–46. http://dx.doi.org/10.1192/bjp.162.2.244.

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Preferences for sugar/fat mixtures were examined in 12 anorectic females and in 14 normal-weight volunteer controls. The subjects, recruited at an eating-disorders clinic in Paris, were tested after an overnight fast and 2 hours after lunch. Anorectic patients disliked the taste of foods rich in fat more than did controls. Perceptions and preferences for sweet taste did not differ between anorectic females and controls. After lunch, taste preference ratings were equally reduced in both groups, suggesting that satiety aversion to sucrose is present even in anorexia nervosa.
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5

Yoshida, Ryusuke, Noriatsu Shigemura, Keisuke Sanematsu, Keiko Yasumatsu, Satoru Ishizuka, and Yuzo Ninomiya. "Taste Responsiveness of Fungiform Taste Cells With Action Potentials." Journal of Neurophysiology 96, no. 6 (December 2006): 3088–95. http://dx.doi.org/10.1152/jn.00409.2006.

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It is known that a subset of taste cells generate action potentials in response to taste stimuli. However, responsiveness of these cells to particular tastants remains unknown. In the present study, by using a newly developed extracellular recording technique, we recorded action potentials from the basolateral membrane of single receptor cells in response to taste stimuli applied apically to taste buds isolated from mouse fungiform papillae. By this method, we examined taste-cell responses to stimuli representing the four basic taste qualities (NaCl, Na saccharin, HCl, and quinine-HCl). Of 72 cells responding to taste stimuli, 48 (67%) responded to one, 22 (30%) to two, and 2 (3%) to three of four taste stimuli. The entropy value presenting the breadth of responsiveness was 0.158 ± 0.234 (mean ± SD), which was close to that for the nerve fibers (0.183 ± 0.262). In addition, the proportion of taste cells predominantly sensitive to each of the four taste stimuli, and the grouping of taste cells based on hierarchical cluster analysis, were comparable with those of chorda tympani (CT) fibers. The occurrence of each class of taste cells with different taste responsiveness to the four taste stimuli was not significantly different from that of CT fibers except for classes with broad taste responsiveness. These results suggest that information derived from taste cells generating action potentials may provide the major component of taste information that is transmitted to gustatory nerve fibers.
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6

Green, B. G. "'Thermal Taste' Predicts Higher Responsiveness to Chemical Taste and Flavor." Chemical Senses 29, no. 7 (September 1, 2004): 617–28. http://dx.doi.org/10.1093/chemse/bjh065.

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7

Elson, Amanda E. T., Cedrick D. Dotson, Josephine M. Egan, and Steven D. Munger. "Glucagon signaling modulates sweet taste responsiveness." FASEB Journal 24, no. 10 (June 14, 2010): 3960–69. http://dx.doi.org/10.1096/fj.10-158105.

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8

Vitorino, Guilherme, Mariana Mota, and Manuel Malfeito-Ferreira. "Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules." Ciência e Técnica Vitivinícola 36, no. 2 (2021): 139–50. http://dx.doi.org/10.1051/ctv/ctv20213602139.

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The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.
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9

Inoue, Masashi, John I. Glendinning, Maria L. Theodorides, Sarah Harkness, Xia Li, Natalia Bosak, Gary K. Beauchamp, and Alexander A. Bachmanov. "Allelic variation of the Tas1r3 taste receptor gene selectively affects taste responses to sweeteners: evidence from 129.B6-Tas1r3 congenic mice." Physiological Genomics 32, no. 1 (December 2007): 82–94. http://dx.doi.org/10.1152/physiolgenomics.00161.2007.

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The Tas1r3 gene encodes the T1R3 receptor protein, which is involved in sweet taste transduction. To characterize ligand specificity of the T1R3 receptor and the genetic architecture of sweet taste responsiveness, we analyzed taste responses of 129.B6- Tas1r3 congenic mice to a variety of chemically diverse sweeteners and glucose polymers with three different measures: consumption in 48-h two-bottle preference tests, initial licking responses, and responses of the chorda tympani nerve. The results were generally consistent across the three measures. Allelic variation of the Tas1r3 gene influenced taste responsiveness to nonnutritive sweeteners (saccharin, acesulfame-K, sucralose, SC-45647), sugars (sucrose, maltose, glucose, fructose), sugar alcohols (erythritol, sorbitol), and some amino acids (d-tryptophan, d-phenylalanine, l-proline). Tas1r3 genotype did not affect taste responses to several sweet-tasting amino acids (l-glutamine, l-threonine, l-alanine, glycine), glucose polymers (Polycose, maltooligosaccharide), and nonsweet NaCl, HCl, quinine, monosodium glutamate, and inosine 5′-monophosphate. Thus Tas1r3 polymorphisms affect taste responses to many nutritive and nonnutritive sweeteners (all of which must interact with a taste receptor involving T1R3), but not to all carbohydrates and amino acids. In addition, we found that the genetic architecture of sweet taste responsiveness changes depending on the measure of taste response and the intensity of the sweet taste stimulus. Variation in the T1R3 receptor influenced peripheral taste responsiveness over a wide range of sweetener concentrations, but behavioral responses to higher concentrations of some sweeteners increasingly depended on mechanisms that could override input from the peripheral taste system.
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10

Calder, Ashley N., Tian Yu, Naima S. Dahir, Yuxiang Sun, and Timothy A. Gilbertson. "Ghrelin Receptors Enhance Fat Taste Responsiveness in Female Mice." Nutrients 13, no. 4 (March 24, 2021): 1045. http://dx.doi.org/10.3390/nu13041045.

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Ghrelin is a major appetite-stimulating neuropeptide found in circulation. While its role in increasing food intake is well known, its role in affecting taste perception, if any, remains unclear. In this study, we investigated the role of the growth hormone secretagogue receptor’s (GHS-R; a ghrelin receptor) activity in the peripheral taste system using feeding studies and conditioned taste aversion assays by comparing wild-type and GHS-R-knockout models. Using transgenic mice expressing enhanced green fluorescent protein (GFP), we demonstrated GHS-R expression in the taste system in relation phospholipase C ß2 isotype (PLCβ2; type II taste cell marker)- and glutamate decarboxylase type 67 (GAD67; type III taste cell marker)-expressing cells using immunohistochemistry. We observed high levels of co-localization between PLCβ2 and GHS-R within the taste system, while GHS-R rarely co-localized in GAD67-expressing cells. Additionally, following 6 weeks of 60% high-fat diet, female Ghsr−/− mice exhibited reduced responsiveness to linoleic acid (LA) compared to their wild-type (WT) counterparts, while no such differences were observed in male Ghsr−/− and WT mice. Overall, our results are consistent with the interpretation that ghrelin in the taste system is involved in the complex sensing and recognition of fat compounds. Ghrelin-GHS-R signaling may play a critical role in the recognition of fatty acids in female mice, and this differential regulation may contribute to their distinct ingestive behaviors.
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11

Shigemura, Noriatsu. "Modulation of Taste Responsiveness by Angiotensin II." Food Science and Technology Research 21, no. 6 (2015): 757–64. http://dx.doi.org/10.3136/fstr.21.757.

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12

HANAMORI, TAKAMITSU, INGLIS J. MILLER, and DAVID V. SMITH. "Taste Responsiveness of Hamster Glossopharyngeal Nerve Fibers." Annals of the New York Academy of Sciences 510, no. 1 Olfaction and (November 1987): 338–41. http://dx.doi.org/10.1111/j.1749-6632.1987.tb43549.x.

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13

Zinner, Stephen H., Stephen T. McGarvey, Lewis P. Lipsitt, and Bernard Rosner. "Neonatal Blood Pressure and Salt Taste Responsiveness." Hypertension 40, no. 3 (September 2002): 280–85. http://dx.doi.org/10.1161/01.hyp.0000029973.76439.ab.

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14

Giza, B. K., T. R. Scott, and R. F. Antonucci. "Effect of cholecystokinin on taste responsiveness in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 258, no. 6 (June 1, 1990): R1371—R1379. http://dx.doi.org/10.1152/ajpregu.1990.258.6.r1371.

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Alterations in taste responsiveness have been suggested to mediate the suppression of feeding that accompanies exogenous administration of cholecystokinin (CCK). We tested this possibility in electrophysiological and behavioral experiments. First we monitored taste-evoked activity in the nucleus tractus solitarii of anesthetized rats during intravenous injection of 2 or 6 micrograms/kg of CCK or vehicle. We found no significant effects on taste activity during the 30-min period after CCK administration. Then we employed a conditioned taste-aversion paradigm to measure the rat's perceived intensity of a series of glucose concentrations under the same three experimental conditions. At 2 micrograms/kg, CCK had no effect; at 6 micrograms/kg there was a significant increase in the perceived intensity of 2 of the 15 test solutions, which we attribute to elevated vagal tone. The potential contribution of gastric distension was eliminated in the electrophysiological study and was minimized by brief exposures to stimuli in the behavioral experiment. Thus CCK administration, in the absence of significant gastric distension, does not appear to alter taste responsiveness.
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15

Giza, B. K., R. O. Deems, D. A. Vanderweele, and T. R. Scott. "Pancreatic glucagon suppresses gustatory responsiveness to glucose." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 265, no. 6 (December 1, 1993): R1231—R1237. http://dx.doi.org/10.1152/ajpregu.1993.265.6.r1231.

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Peripheral administration of the gut peptide pancreatic glucagon (GGN) alters hepatic metabolism and suppresses feeding. Other physical (gastric distension) and chemical factors (hyperglycemia, hyperinsulinemia) that reduce food intake also suppress taste-evoked activity. This may attenuate the reinforcement derived from feeding and so promote termination of the meal. To determine whether this mechanism was operative with GGN administration, we studied the effect of hepatic portal infusions of 40 micrograms/kg pancreatic GGN on taste responses in the nucleus tractus solitarius of the rat. Taste activity was elicited by oral application of NaCl, glucose, HCl, and quinine HCl. Responses were monitored before and after injections of GGN or a control vehicle. Blood glucose levels were measured in separate groups of GGN- and vehicle-injected rats. Blood glucose increased significantly after GGN infusion and returned to control levels within 35 min. Taste responsiveness to glucose was significantly reduced after the GGN injection and recovered to preinjection levels by 36 min. Activity evoked by NaCl, HCl, and quinine HCl was unaffected. The suppression of responsiveness to sugars may reduce the hedonic appeal of tastants and so serve as a mechanism by which GGN could contribute to postprandial satiety.
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16

Dahir, Naima S., Ashley N. Calder, Blake J. McKinley, Yan Liu, and Timothy A. Gilbertson. "Sex differences in fat taste responsiveness are modulated by estradiol." American Journal of Physiology-Endocrinology and Metabolism 320, no. 3 (March 1, 2021): E566—E580. http://dx.doi.org/10.1152/ajpendo.00331.2020.

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Using molecular, cellular, and behavioral analyses, this study shows that sex differences occur in fat taste in a mouse model. Female mice are more responsive to fatty acids, leading to an overall decrease in intake and fatty acid preference. These differences are linked to sex hormones, as estradiol enhances taste cell responsiveness to fatty acids during periods of low circulating estrogen following ovariectomy and in males. Estradiol is ineffective in altering fatty acid signaling during a high-estrogen period and in ovariectomized mice on hormone replacement. Thus, taste receptor cells are a direct target for actions of estrogen, and there are multiple receptors with differing patterns of expression in taste cells.
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17

Dausch Ibañez, Daniel, Laura Teresa Hernandez Salazar, and Matthias Laska. "Taste Responsiveness of Spider Monkeys to Dietary Ethanol." Chemical Senses 44, no. 8 (August 11, 2019): 631–38. http://dx.doi.org/10.1093/chemse/bjz049.

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Abstract Recent studies suggest that frugivorous primates might display a preference for the ethanol produced by microbia in overripe, fermenting fruit as an additional source of calories. We, therefore, assessed the taste responsiveness of 8 spider monkeys (Ateles geoffroyi) to the range of ethanol concentrations found in overripe, fermenting fruit (0.05–3.0%) and determined taste preference thresholds as well as relative taste preferences for ethanol presented in sucrose solutions and in fruit matrices, respectively. Using a 2-bottle preference test of short duration (1 min), we found that spider monkeys are able to detect ethanol concentrations as low as 0.5%, that they prefer ethanol concentrations up to 3% over water, and that they prefer sucrose solutions and pureed fruit spiked with ethanol over equimolar sucrose solutions and pureed fruit without ethanol. However, when presented with an ethanol-spiked sucrose solution and a higher-concentrated sucrose solution without ethanol, the animals clearly preferred the latter, even when the sucrose–ethanol mixture contained 3 times more calories. These results demonstrate that spider monkeys are more sensitive to the taste of ethanol than rats and humans and that they prefer ecologically relevant suprathreshold concentrations of ethanol over water. Tests with sucrose solutions and pureed fruits that were either spiked with ethanol or not suggest that sweetness may be more important for the preferences displayed by the spider monkeys than the calories provided by ethanol. The present results, therefore, do not support the notion that dietary ethanol might be used by frugivorous primates as a supplemental source of calories.
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18

DREWNOWSKI, A., J. BRUNZELL, K. SANDE, P. IVERIUS, and M. GREENWOOD. "Sweet tooth reconsidered: Taste responsiveness in human obesity." Physiology & Behavior 35, no. 4 (October 1985): 617–22. http://dx.doi.org/10.1016/0031-9384(85)90150-7.

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19

Glendinning, John I., Joyce Tang, Ana Paula Morales Allende, Bruce P. Bryant, Lisa Youngentob, and Steven L. Youngentob. "Fetal alcohol exposure reduces responsiveness of taste nerves and trigeminal chemosensory neurons to ethanol and its flavor components." Journal of Neurophysiology 118, no. 2 (August 1, 2017): 1198–209. http://dx.doi.org/10.1152/jn.00108.2017.

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Pregnant mothers are advised to avoid alcohol. This is because even small amounts of alcohol can alter fetal brain development and increase the risk of adolescent alcohol abuse. We asked how fetal alcohol exposure (FAE) produces the latter effect in adolescent rats by measuring responsiveness of taste nerves and trigeminal chemosensory neurons. We found that FAE substantially reduced taste and trigeminal responsiveness to ethanol and its flavor components.
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20

Crosson, Sean M., Andrew Marques, Peter Dib, Cedrick D. Dotson, Steven D. Munger, and Sergei Zolotukhin. "Taste Receptor Cells in Mice Express Receptors for the Hormone Adiponectin." Chemical Senses 44, no. 6 (May 24, 2019): 409–22. http://dx.doi.org/10.1093/chemse/bjz030.

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Abstract The metabolic hormone adiponectin is secreted into the circulation by adipocytes and mediates key biological functions, including insulin sensitivity, adipocyte development, and fatty acid oxidation. Adiponectin is also abundant in saliva, where its functions are poorly understood. Here we report that murine taste receptor cells (TRCs) express specific adiponectin receptors and may be a target for salivary adiponectin. This is supported by the presence of all three known adiponectin receptors in transcriptomic data obtained by RNA-seq analysis of purified circumvallate (CV) taste buds. As well, immunohistochemical analysis of murine CV papillae showed that two adiponectin receptors, ADIPOR1 and T-cadherin, are localized to subsets of TRCs. Immunofluorescence for T-cadherin was primarily co-localized with the Type 2 TRC marker phospholipase C β2, suggesting that adiponectin signaling could impact sweet, bitter, or umami taste signaling. However, adiponectin null mice showed no differences in behavioral lick responsiveness compared with wild-type controls in brief-access lick testing. AAV-mediated overexpression of adiponectin in the salivary glands of adiponectin null mice did result in a small but significant increase in behavioral lick responsiveness to the fat emulsion Intralipid. Together, these results suggest that salivary adiponectin can affect TRC function, although its impact on taste responsiveness and peripheral taste coding remains unclear.
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21

Dickman, J. David, and David V. Smith. "Topographic distribution of taste responsiveness in the hamster medulla." Chemical Senses 14, no. 2 (1989): 231–47. http://dx.doi.org/10.1093/chemse/14.2.231.

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22

Bajec, Martha R., and Gary J. Pickering. "Thermal taste, PROP responsiveness, and perception of oral sensations." Physiology & Behavior 95, no. 4 (November 2008): 581–90. http://dx.doi.org/10.1016/j.physbeh.2008.08.009.

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23

Ballok, D. "Taste responsiveness and diet preference in autoimmune MRL mice." Behavioural Brain Research 140, no. 1-2 (March 18, 2003): 119–30. http://dx.doi.org/10.1016/s0166-4328(02)00276-0.

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24

Cho, Young K., Michael E. Smith, and Ralph Norgren. "Low-dose furosemide modulates taste responses in the nucleus of the solitary tract of the rat." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 287, no. 4 (October 2004): R706—R714. http://dx.doi.org/10.1152/ajpregu.00090.2004.

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Taste-evoked neural responses in the nucleus of the solitary tract (NST) are subject to both excitatory and inhibitory modulation by physiological conditions that influence ingestion. Treatments that induce sodium appetite predominantly reduce NST gustatory responsiveness to sapid stimuli. When sodium appetite is aroused with 10 mg of the diuretic furosemide (Furo), however, NST gustatory neurons exhibit an enhanced responsiveness to NaCl. In addition to inducing a sodium appetite, 10 mg Furo supports a conditioned taste aversion (CTA). A lower, 2-mg dose of Furo induces an equivalent sodium appetite, but not a CTA. To determine whether the anomalous electrophysiological results reflected the adverse effects of the 10-mg dose, we replicated the original experiment but instead used 2 mg of Furo. In chronically prepared, lightly anesthetized rats, the responses of 49 single NST neurons to 12 taste stimuli were recorded after subcutaneous injections of either 2 mg Furo or saline. There was no effect of treatment on NST neural responses to the four standard taste stimuli. In the NaCl concentration series, however, 2 mg Furo evoked significantly higher responses to the two highest concentrations of NaCl. There was no effect of treatment in the sucrose concentration series. Thus, unlike other methods that induce a sodium appetite, Furo increases NST neural responsiveness to NaCl. At least as far as the first central relay, sodium appetite apparently does not depend on specific changes in the sensory neural code for taste.
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Levitan, David, Jian-You Lin, Joseph Wachutka, Narendra Mukherjee, Sacha B. Nelson, and Donald B. Katz. "Single and population coding of taste in the gustatory cortex of awake mice." Journal of Neurophysiology 122, no. 4 (October 1, 2019): 1342–56. http://dx.doi.org/10.1152/jn.00357.2019.

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Electrophysiological analysis has revealed much about the broad coding and neural ensemble dynamics that characterize gustatory cortical (GC) taste processing in awake rats and about how these dynamics relate to behavior. With regard to mice, however, data concerning cortical taste coding have largely been restricted to imaging, a technique that reveals average levels of neural responsiveness but that (currently) lacks the temporal sensitivity necessary for evaluation of fast response dynamics; furthermore, the few extant studies have thus far failed to provide consensus on basic features of coding. We have recorded the spiking activity of ensembles of GC neurons while presenting representatives of the basic taste modalities (sweet, salty, sour, and bitter) to awake mice. Our first central result is the identification of similarities between rat and mouse taste processing: most mouse GC neurons (~66%) responded distinctly to multiple (3–4) tastes; temporal coding analyses further reveal, for the first time, that single mouse GC neurons sequentially code taste identity and palatability, the latter responses emerging ~0.5 s after the former, with whole GC ensembles transitioning suddenly and coherently from coding taste identity to coding taste palatability. The second finding is that spatial location plays very little role in any aspect of taste responses: neither between- (anterior-posterior) nor within-mouse (dorsal-ventral) mapping revealed anatomic regions with narrow or temporally simple taste responses. These data confirm recent results showing that mouse cortical taste responses are not “gustotopic” but also go beyond these imaging results to show that mice process tastes through time. NEW & NOTEWORTHY Here, we analyzed taste-related spiking activity in awake mouse gustatory cortical (GC) neural ensembles, revealing deep similarities between mouse cortical taste processing and that repeatedly demonstrated in rat: mouse GC ensembles code multiple aspects of taste in a coarse-coded, time-varying manner that is essentially invariant across the spatial extent of GC. These data demonstrate that, contrary to some reports, cortical network processing is distributed, rather than being separated out into spatial subregion.
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Li, Cheng-Shu, Limin Mao, and Young K. Cho. "Taste-responsive neurons in the nucleus of the solitary tract receive gustatory information from both sides of the tongue in the hamster." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 294, no. 2 (February 2008): R372—R381. http://dx.doi.org/10.1152/ajpregu.00791.2007.

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Taste receptors on the left and right sides of the anterior tongue are innervated by chorda tympani (CT) fibers, which carry taste information to the ipsilateral nucleus of the solitary tract (NST). Although the anterior tongue is essential for taste, patients with unilateral CT nerve damage often report no subjective change in their taste experience. The standing theory that explains the taste constancy is the “release of inhibition”, which hypothesizes that within the NST there are inhibitory interactions between inputs from the CT and glossopharyngeal nerves and that the loss of taste information from the CT is compensated by a release of inhibition on the glossopharyngeal nerve input. However, the possibility of compensation by taste input from the other side of the tongue has never been investigated in rodents. We recorded from 95 taste-responsive neurons in the NST and examined their responsiveness to stimulation of the contralateral CT. Forty-six cells were activated, mostly with excitatory responses (42 cells). Activation of NST cells induced by contralateral CT stimulation was blocked by microinjection of lidocaine into the contralateral NST but was not affected by anesthetization of the contralateral parabrachial nuclei (PbN). In addition, the NST cells that were activated by contralateral CT stimulation showed reduced responsiveness to taste stimulation after microinjection of lidocaine into the contralateral NST. These results demonstrate that nearly half of the taste neurons in the NST receive gustatory information from both sides of the tongue. This “cross talk” between bilateral NST may also contribute to the “taste constancy”.
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27

Giza, B. K., and T. R. Scott. "Intravenous insulin infusions in rats decrease gustatory-evoked responses to sugars." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 252, no. 5 (May 1, 1987): R994—R1002. http://dx.doi.org/10.1152/ajpregu.1987.252.5.r994.

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Physiological factors that affect food intake have been shown to influence taste-evoked activity in the rat's central nervous system. Insulin appears to have a bimodal effect on feeding, inhibiting intake when its rise is within the normal physiological range, but, with further increases, causing hyperphagia. We studied the effect of low intravenous doses (0.5 U/kg) of regular insulin on taste-evoked responses in the nucleus tractus solitarius. Taste activity was elicited by application to the tongue of glucose, fructose, NaCl, HCl, and quinine. We monitored responses before and after intrajugular injections of insulin or a control vehicle. Taste responsiveness to glucose and fructose was significantly reduced for the period 7-22 min following the injection. Activity representing NaCl, HCl, and quinine was unaffected. The suppression of responsiveness to sweet stimuli could decrease the hedonic appeal of tastants and so serve as a mechanism by which physiological doses of insulin could contribute to a reduction in feeding.
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28

Hanamori, T., I. J. Miller, and D. V. Smith. "Gustatory responsiveness of fibers in the hamster glossopharyngeal nerve." Journal of Neurophysiology 60, no. 2 (August 1, 1988): 478–98. http://dx.doi.org/10.1152/jn.1988.60.2.478.

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1. Mammalian taste receptors are distributed within separate subpopulations, innervated by branches of cranial nerves VII, IX, and X. Most gustatory electrophysiology has focused on input from the fungiform papillae on the anterior portion of the tongue, carried by the chorda tympani branch of the VIIth nerve. However, only a small percentage of the taste buds are located in the fungiform papillae (approximately 18% in the hamster). There have been no studies on the hamster's IXth nerve, which innervates greater than 50% of its taste buds, and most other studies of IXth nerve function have employed only whole-nerve recording. 2. Action potentials were recorded from 83 individual fibers in the IXth nerve of the hamster. Stimuli were five concentrations each of sucrose, NaCl, HCl, and quinine hydrochloride (QHCl), all presented to every fiber at 37 degrees C. Responses were quantified as the number of impulses in 10 s minus the preceding 10 s of spontaneous activity. 3. Across these concentration series, HCl and QHCl were by far the most excitatory stimuli, with mean responses across all cells three to four times greater than those evoked by sucrose or NaCl. The order of effectiveness of the stimuli was H greater than Q much greater than N greater than S. 4. Of the 83 fibers, 56 were stimulated via the foliate papillae and 27 via the single vallate papilla. No fibers responded to both of these fields. There were generally no differences in the sensitivity of these two subpopulations of taste buds, except that QHCl was more effective when applied to the foliates. 5. A "total" response measure was derived by summing the excitatory responses to each stimulus across the entire concentration series. The fibers were then classified according to the best total response, resulting in 52 HCl-, 19 QHCl-, 8 sucrose- and 4 NaCl-best cells. Considering the slope of the concentration-response functions as a criterion for classification produced very similar results. The fiber classification varied somewhat with concentration, with more fibers categorized as HCl- and QHCl-best at the higher concentration levels. 6. Breadth of responsiveness was measured using the equation developed by Smith and Travers. At the concentrations used to examine hamster chorda tympani fibers, IXth nerve fibers were not very responsive and were quite narrowly tuned to the four taste qualities. At higher concentrations the fibers became more broadly responsive across the four stimuli.(ABSTRACT TRUNCATED AT 400 WORDS)
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Hanamori, T., K. Hirota, and N. Ishiko. "Receptive fields and gustatory responsiveness of frog glossopharyngeal nerve. A single fiber analysis." Journal of General Physiology 95, no. 6 (June 1, 1990): 1159–82. http://dx.doi.org/10.1085/jgp.95.6.1159.

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Receptive fields and responsiveness of single fibers of the glossopharyngeal (IXth) nerve were investigated using electrical, gustatory (NaCl, quinine HCl, acetic acid, water, sucrose, and CaCl2), thermal, and mechanical stimulation of the single fungiform papillae distributed on the dorsal tongue surface in frogs. 172 single fibers were isolated. 58% of these fibers (99/172) were responsive to at least one of the gustatory stimuli (taste fibers), and the remaining 42% (73/172) were responsive only to touch (touch fibers). The number of papillae innervated by a single fiber (receptive field) was between 1 and 17 for taste fibers and between 1 and 10 for touch fibers. The mean receptive field of taste fibers (X = 6.6, n = 99) was significantly larger than that of touch fibers (X = 3.6, n = 73) (two-tailed t test, P less than 0.001). In experiments with natural stimulation of single fungiform papillae, it was found that every branch of a single fiber has a similar responsiveness. Taste fibers were classified into 14 types (Type N, Q, A, NA, NCa, NCaA, NCaW, NCaAW, NCaWS, NQ, NQA, NQAS, NQWarm, Multiple) on the basis of their responses to gustatory and thermal stimuli. The time course of the response in taste fibers was found to be characteristic of their types. For example, the fibers belonging to Type NQA showed phasic responses, those in Type NCa showed tonic responses, etc. These results indicate that there are several groups of fibers in the frog IXth nerve and that every branch of an individual fiber has a similar responsiveness to the parent fiber.
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Breza, Joseph M., Kathleen S. Curtis, and Robert J. Contreras. "Temperature Modulates Taste Responsiveness and Stimulates Gustatory Neurons in the Rat Geniculate Ganglion." Journal of Neurophysiology 95, no. 2 (February 2006): 674–85. http://dx.doi.org/10.1152/jn.00793.2005.

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In humans, temperature influences taste intensity and quality perception, and thermal stimulation itself may elicit taste sensations. However, peripheral coding mechanisms of taste have generally been examined independently of the influence of temperature. In anesthetized rats, we characterized the single-cell responses of geniculate ganglion neurons to 0.5 M sucrose, 0.1 M NaCl, 0.01 M citric acid, and 0.02 M quinine hydrochloride at a steady, baseline temperature (adapted) of 10, 25, and 40°C; gradual cooling and warming (1°C/s change in water temperature >5 s) from an adapted tongue temperature of 25°C; gradual cooling from an adapted temperature of 40°C; and gradual warming from an adapted temperature of 10°C. Hierarchical cluster analysis of the taste responses at 25°C divided 50 neurons into two major categories of narrowly tuned (Sucrose-specialists, NaCl-specialists) and broadly tuned (NaCl-generalistsI, NaCl- generalistsII, Acid-generalists, and QHCl-generalists) groups. NaCl specialists were excited by cooling from 25 to 10°C and inhibited by warming from 10 to 25°C. Acid-generalists were excited by cooling from 40 to 25°C but not from 25 to 10°C. In general, the taste responses of broadly tuned neurons decreased systematically to all stimuli with decreasing adapted temperatures. The response selectivity of Sucrose-specialists for sucrose and NaCl-specialists for NaCl was unaffected by adapted temperature. However, Sucrose-specialists were unresponsive to sucrose at 10°C, whereas NaCl-specialists responded equally to NaCl at all adapted temperatures. In conclusion, we have shown that temperature modulates taste responsiveness and is itself a stimulus for activation in specific types of peripheral gustatory neurons.
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31

Spinelli, Sara, Enrico Mini, Erminio Monteleone, Catia Angiolini, and Giandomenico Roviello. "ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy." Future Oncology 17, no. 20 (July 2021): 2573–79. http://dx.doi.org/10.2217/fon-2020-0871.

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ALTERTASTE is a prospective study to evaluate changes in taste/flavor perception and food preferences in patients treated with adjuvant or neoadjuvant chemotherapy for breast or colorectal cancer. The study adopts a longitudinal approach. Taste and odor responsiveness, food preferences and habits, emotions elicited by foods, and quality of life will be measured at six-time points: before chemotherapy (T0), after two cycles (T1, after around 1 month), after four cycles (T2, after around 2 months), after six cycles (T3, after around 4 months), at the end of chemotherapy (T4, after around 6 months) and 3 months after the conclusion of the therapy (T5). In addition, patients will be characterized for oral responsiveness and their psychological traits and attitudes toward food. The ALTERTASTE trial is expected to improve the understanding of the impact of chemotherapy on taste and smell and the repercussions of these alterations on food behaviors. Furthermore, the trial aims to develop an easy and reliable procedure to test smell, taste and food behavior alterations to allow a routine measure with patients. Clinical trial registration: NCT04495387 (ClinicalTrials.gov)
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32

Glendinning, J. I., F. Beltran, L. Benton, S. Cheng, J. Gieseke, J. Gillman, and H. N. Spain. "Taste does not determine daily intake of dilute sugar solutions in mice." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 299, no. 5 (November 2010): R1333—R1341. http://dx.doi.org/10.1152/ajpregu.00331.2010.

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When a rodent licks a sweet-tasting solution, taste circuits in the central nervous system that facilitate stimulus identification, motivate intake, and prepare the body for digestion are activated. Here, we asked whether taste also determines daily intake of sugar solutions in C57BL/6 mice. We tested several dilute concentrations of glucose (167, 250, and 333 mM) and fructose (167, 250, and 333 mM). In addition, we tested saccharin (38 mM), alone and in binary mixture with each of the sugar concentrations, to manipulate sweet taste intensity while holding caloric value constant. In experiment 1, we measured taste responsiveness to the sweetener solutions in two ways: chorda tympani nerve responses and short-term lick tests. For both measures, the mice exhibited the following relative magnitude of responsiveness: binary mixtures > saccharin > individual sugars. In experiment 2, we asked whether the taste measures reliably predicted daily intake of the sweetener solutions. No such relationship was observed. The glucose solutions elicited weak taste responses but high daily intakes, whereas the fructose solutions elicited weak taste responses and low daily intakes. On the other hand, the saccharin + glucose solutions elicited strong taste responses and high daily intakes, while the saccharin + fructose solutions elicited strong taste responses but low daily intakes. Overall, we found that 1) daily intake of the sweetener solutions varied independently of the magnitude of the taste responses and 2) the solutions containing glucose stimulated substantially higher daily intakes than did the solutions containing isomolar concentrations of fructose. Given prior work demonstrating greater postoral stimulation of feeding by glucose than fructose, we propose that the magnitude of postoral nutritive stimulation plays a more important role than does taste in determining daily intake of dilute sugar solutions.
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33

Brasser, Susan M., Khyobeni Mozhui, and David V. Smith. "Differential Covariation in Taste Responsiveness to Bitter Stimuli in Rats." Chemical Senses 30, no. 9 (November 1, 2005): 793–99. http://dx.doi.org/10.1093/chemse/bji071.

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34

Spector, Alan C. "Gustatory parabrachial lesions disrupt taste-guided quinine responsiveness in rats." Behavioral Neuroscience 109, no. 1 (1995): 79–90. http://dx.doi.org/10.1037/0735-7044.109.1.79.

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35

La Sala, Michael S., Maria D. Hurtado, Alicia R. Brown, Diego V. Bohórquez, Rodger A. Liddle, Herbert Herzog, Sergei Zolotukhin, and Cedrick D. Dotson. "Modulation of taste responsiveness by the satiation hormone peptide YY." FASEB Journal 27, no. 12 (September 16, 2013): 5022–33. http://dx.doi.org/10.1096/fj.13-228064.

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36

Proserpio, Cristina, Monica Laureati, Cecilia Invitti, and Ella Pagliarini. "Reduced taste responsiveness and increased food neophobia characterize obese adults." Food Quality and Preference 63 (January 2018): 73–79. http://dx.doi.org/10.1016/j.foodqual.2017.08.001.

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37

Nishimura, Azusa, Yuko Ishida, Aya Takahashi, Haruka Okamoto, Marina Sakabe, Masanobu Itoh, Toshiyuki Takano-Shimizu, and Mamiko Ozaki. "Starvation-Induced Elevation of Taste Responsiveness and Expression of a Sugar Taste Receptor Gene inDrosophila melanogaster." Journal of Neurogenetics 26, no. 2 (June 2012): 206–15. http://dx.doi.org/10.3109/01677063.2012.694931.

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38

Mameli, Chiara, Camilla Cattaneo, Luisa Lonoce, Giorgio Bedogni, Francesca Chiara Redaelli, Maddalena Macedoni, Gianvincenzo Zuccotti, and Ella Pagliarini. "Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study." Nutrients 11, no. 12 (December 13, 2019): 3052. http://dx.doi.org/10.3390/nu11123052.

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Type 1 diabetes (T1D) is one of the most common systemic diseases in childhood which predisposes the patient to serious short-term and long-term complications, affecting all body systems. Taste and olfactory impairments were first described a long time ago in adult patients affected by diabetes (both type 1 and type 2 diabetes). However, studies evaluating taste perception, behavioral attitudes (e.g., food neophobia), and preferences toward foods in children and adolescents affected by T1D are globally lacking. Therefore, the purpose of this study was to assess taste sensitivity, food neophobia, and preferences among children and adolescents affected by T1D and healthy controls in a cross-sectional study. T1D patients presented a significantly lower ability in general to correctly identify taste qualities, especially bitter and sour tastes. Moreover, they were characterized by fewer fungiform papillae compared to controls, as well as a lower responsiveness to the bitter compound 6-n-propylthiouracil (PROP). There were no significant differences in food neophobia scores between the two groups, but differences were observed in the mean hedonic ratings for some product categories investigated. Diabetic patients showed a greater liking for certain type of foods generally characterized by sourness and bitterness, an observation probably linked to their impaired ability to perceive taste stimuli, e.g., sourness and bitterness. These results may help to enhance the understanding of these relationships in populations with elevated diet-related health risks.
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39

Jiang, Enshe, Ginger D. Blonde, Mircea Garcea, and Alan C. Spector. "ENaC-Dependent Sodium Chloride Taste Responses in the Regenerated Rat Chorda Tympani Nerve After Lingual Gustatory Deafferentation Depend on the Taste Bud Field Reinnervated." Chemical Senses 45, no. 4 (March 10, 2020): 249–59. http://dx.doi.org/10.1093/chemse/bjaa015.

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Abstract The chorda tympani (CT) nerve is exceptionally responsive to NaCl. Amiloride, an epithelial Na+ channel (ENaC) blocker, consistently and significantly decreases the NaCl responsiveness of the CT but not the glossopharyngeal (GL) nerve in the rat. Here, we examined whether amiloride would suppress the NaCl responsiveness of the CT when it cross-reinnervated the posterior tongue (PT). Whole-nerve electrophysiological recording was performed to investigate the response properties of the intact (CTsham), regenerated (CTr), and cross-regenerated (CT-PT) CT in male rats to NaCl mixed with and without amiloride and common taste stimuli. The intact (GLsham) and regenerated (GLr) GL were also examined. The CT responses of the CT-PT group did not differ from those of the GLr and GLsham groups, but did differ from those of the CTr and CTsham groups for some stimuli. Importantly, the responsiveness of the cross-regenerated CT to a series of NaCl concentrations was not suppressed by amiloride treatment, which significantly decreased the response to NaCl in the CTr and CTsham groups and had no effect in the GLr and GLsham groups. This suggests that the cross-regenerated CT adopts the taste response properties of the GL as opposed to those of the regenerated CT or intact CT. This work replicates the 5 decade-old findings of Oakley and importantly extends them by providing compelling evidence that the presence of functional ENaCs, essential for sodium taste recognition in regenerated taste receptor cells, depends on the reinnervated lingual region and not on the reinnervating gustatory nerve, at least in the rat.
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40

Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie, and Valérie L. Almli. "Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?" Open Research Europe 1 (October 20, 2021): 127. http://dx.doi.org/10.12688/openreseurope.14117.1.

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Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity and eating behaviour in preadolescents. Methods: Children’s taste sensitivity was measured by detection threshold with five different concentration levels of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ), and the children’s body weight and height were completed by the parents. Children conducted the sensory evaluation test at schools while parents completed the questionnaires online. Results: A total of 69 child-parent dyads participated. Taste sensitivity was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. Children who were less sensitive to caffeine bitterness (higher detection threshold) had higher food responsiveness scores, while those who were less sensitive to sweetness and caffeine bitterness had higher emotional overeating scores. In addition, children who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across children’s body mass index (BMI) regarding their FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Children’s eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. Conclusions: This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents which could be used to develop effective strategies to promote healthy eating practices in children by considering their taste sensitivity.
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Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie, and Valérie L. Almli. "Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?" Open Research Europe 1 (August 1, 2022): 127. http://dx.doi.org/10.12688/openreseurope.14117.2.

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Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity, eating behaviour, food propensity and BMI (Body Mass Index) in preadolescents. Methods: Preadolescents’ taste sensitivity was measured by detection threshold of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ), and the children’s body weight and height were completed by the parents. A total of 69 child-parent dyads participated (preadolescents mean age =10.9 years). Results: Taste sensitivity to caffeine bitterness was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. The preadolescents who were less sensitive to caffeine bitterness had higher food responsiveness scores. Those who were less sensitive to caffeine bitterness and to sweetness had higher emotional overeating scores. In addition, preadolescents who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across preadolescents’ BMI for FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Preadolescents’ eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. Conclusions: This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents. The results may be used to develop effective strategies to promote healthy eating practices by considering
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42

Glendinning, J. I., A. E. T. Elson, S. Kalik, Y. Sosa, C. M. Patterson, M. G. Myers, and S. D. Munger. "Taste Responsiveness to Sweeteners Is Resistant to Elevations in Plasma Leptin." Chemical Senses 40, no. 4 (March 4, 2015): 223–31. http://dx.doi.org/10.1093/chemse/bju075.

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43

Colvin, Julie L., Alexa J. Pullicin, and Juyun Lim. "Regional Differences in Taste Responsiveness: Effect of Stimulus and Tasting Mode." Chemical Senses 43, no. 8 (August 27, 2018): 645–53. http://dx.doi.org/10.1093/chemse/bjy055.

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44

Kozlov, Andrey P., Elena I. Varlinskaya, and Norman E. Spear. "Ethanol, Saccharin, and Quinine: Early Ontogeny of Taste Responsiveness and Intake." Alcoholism: Clinical and Experimental Research 32, no. 2 (February 2008): 294–305. http://dx.doi.org/10.1111/j.1530-0277.2007.00581.x.

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45

Hyde, Kellie M., Ginger D. Blonde, A. Valentina Nisi, and Alan C. Spector. "The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats." Nutrients 14, no. 4 (February 19, 2022): 877. http://dx.doi.org/10.3390/nu14040877.

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Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.
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46

Ogata, Takahiro, and Yoshitaka Ohtubo. "Quantitative Analysis of Taste Bud Cell Numbers in the Circumvallate and Foliate Taste Buds of Mice." Chemical Senses 45, no. 4 (March 11, 2020): 261–73. http://dx.doi.org/10.1093/chemse/bjaa017.

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Abstract A mouse single taste bud contains 10–100 taste bud cells (TBCs) in which the elongated TBCs are classified into 3 cell types (types I–III) equipped with different taste receptors. Accordingly, differences in the cell numbers and ratios of respective cell types per taste bud may affect taste-nerve responsiveness. Here, we examined the numbers of each immunoreactive cell for the type II (sweet, bitter, or umami receptor cells) and type III (sour and/or salt receptor cells) markers per taste bud in the circumvallate and foliate papillae and compared these numerical features of TBCs per taste bud to those in fungiform papilla and soft palate, which we previously reported. In circumvallate and foliate taste buds, the numbers of TBCs and immunoreactive cells per taste bud increased as a linear function of the maximal cross-sectional taste bud area. Type II cells made up approximately 25% of TBCs irrespective of the regions from which the TBCs arose. In contrast, type III cells in circumvallate and foliate taste buds made up approximately 11% of TBCs, which represented almost 2 times higher than what was observed in the fungiform and soft palate taste buds. The densities (number of immunoreactive cells per taste bud divided by the maximal cross-sectional area of the taste bud) of types II and III cells per taste bud are significantly higher in the circumvallate papillae than in the other regions. The effects of these region-dependent differences on the taste response of the taste bud are discussed.
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47

Nicklasson, Sandra, Desirée Sjöström, Mats Amundin, Daniel Roth, Laura Teresa Hernandez Salazar, and Matthias Laska. "Taste responsiveness to two steviol glycosides in three species of nonhuman primates." Current Zoology 64, no. 1 (February 27, 2017): 63–68. http://dx.doi.org/10.1093/cz/zox012.

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48

Maliphol, Amanda B., Deborah J. Garth, and Kathryn F. Medler. "Diet-Induced Obesity Reduces the Responsiveness of the Peripheral Taste Receptor Cells." PLoS ONE 8, no. 11 (November 13, 2013): e79403. http://dx.doi.org/10.1371/journal.pone.0079403.

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49

Kaminski, Linda Clancy, Susan Ahlstrom Henderson, and Adam Drewnowski. "Young women's food preferences and taste responsiveness to 6-n-propylthiouracil (PROP)." Physiology & Behavior 68, no. 5 (March 2000): 691–97. http://dx.doi.org/10.1016/s0031-9384(99)00240-1.

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50

Berthoud, Hans-Rudolf, and Huiyuan Zheng. "Modulation of taste responsiveness and food preference by obesity and weight loss." Physiology & Behavior 107, no. 4 (November 2012): 527–32. http://dx.doi.org/10.1016/j.physbeh.2012.04.004.

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