TASTE ACUITY IN THE ELDERLY: THE IMPACT OF THRESHOLD, AGE, GENDER, MEDICATION, HEALTH AND DENTAL PROBLEMS

This study was designed to assess taste threshold and investigate the effect of age, dental problems, health disorders/diseases and multiple medications on the distortion of taste and to determine if the loss of taste increases with age. One hundred seven elderly from rural congregate feeding sites and senior centers in Northern Alabama volunteered to participate in this study. Water solutions of varying concentrations for sweet, salty, sour, and bitter were prepared to determine recognition thresholds and test the effect of other factors on the ability to taste. A questionnaire was administered to each elderly volunteer to assess overall health. Results indicated that there was no significant age difference for the basic taste sensations, except for sweetness. Gender, dental problems, health disorders, diseases and multiple uses of medications did not significantly affect taste threshold. The basic was a decrease in taste threshold independent of any extraneous factors.     

Does Taste Matter? How Anticipation of Cola Brands Influences Gustatory Processing in the Brain

Brands surround us everywhere in daily life. Here we investigate the influences of brand cues on gustatory processing of the same beverage. Participants were led to believe that the brand that announced the administration of a Cola mixture provided correct information about the drink to come. We found stronger fMRI signal in right mOFC during weak compared to strong brand cues in a contrast of parametric modulation with subjective liking. When directly comparing the two strong brands cues, more activation in the right amygdala was found for Coca Cola cues compared with Pepsi Cola cues. During the taste phase the same beverage elicited stronger activation in left ventral striatum when it was previously announced by a strong compared with a weak brand. This effect was stronger in participants who drink Cola infrequently and might therefore point to a stronger reliance on brand cues in less experienced consumers. The present results reveal strong effects of brand labels on neural responses signalling reward.     

青春双歧杆菌酸奶临床疗效的研究

本文报告了青春双歧杆菌酸奶对腹泻病儿的临床疗效,共有62例,随机分为两组,观察组32例,对照组30例。结果证明,3天治愈率观察组为90.6％,对照组为70％,经统计学处理有显著差异(P<0.05),本文研究证实,双歧杆菌酸奶对非感染性及感染性腹泻均有疗效,且可避免应用抗生素的副作用。另外,这种酸奶营养丰富,食用方便,可作为婴儿、老年人保健食品推广应用。     

ON THE MECHANISM OF MILK SECRETION : THE INFLUENCE OF INSULIN AND PHLORIDZIN

The four types of experiments on milk secretion herein described really fall into one general class so far as the physiological effects produced are concerned. Starvation lowers the blood sugar and raises the osmotic pressure of the blood. The experiment using parathyroid hormone with or without starvation may have its effects interpreted as simply due to starvation since 1000 units of this hormone produced no visible effects on the blood calcium or milk constituents different from those of starvation. Since insulin produces a marked and rapid drop in blood sugar it too may be looked upon as a rapid starvation effect. It has some other important effects, however. Briggs et al. (21) have shown that potassium and phosphorus of the blood are decreased and Luck, Morrison, and Wilbur (22) indicate a reduction in the amino acids of the blood in insulin treatment. Phloridzin lowers the threshold for sugar retention with the consequence that in time it tends to lower the sugar of the blood to an even greater extent than that noted in starvation. It tends to depress the potassium, to increase the phosphorus content of the blood, and to cause the body to burn protein rather than carbohydrate, thus increasing nitrogen excretion. All of the experiments are characterized by a sharp reduction in the milk yield. Cary and Meigs (23) have studied like reductions in milk yield produced by varying the energy or protein of the diet. They conclude that such decrease in milk production may be interpreted as due to the direct effect of the starvation and the consequent reduction of the energy and protein available to milk secretion. The reduction in milk yield for the experiments herein described can undoubtedly be attributed to the same causes as those cited by Cary and Meigs. The experiment where Cow 47 was given a full ration and at the same time injected with large quantities of insulin is of particular interest in this connection. The ration was adequate and the cow ate well, yet her production declined to a fifth of her normal milk yield. Her chart shows that there was a slight reduction in her blood sugar when insulin was introduced into the blood stream. It seems furthermore likely that this sugar was not as available to milk secretion, since there appears to be more than a corresponding drop in the lactose content of the milk. The work of Luck et al. would seem to indicate that there should be a like drop in the amino acids of the blood. These two conditions would lead, according to the work of Cary and Meigs, to a reduction in the concentration of the nitrogen of the milk. Actually, in the experiment as it was performed, the nitrogen increased to a value about 40 per cent above normal. A somewhat similar conflict is noted in two of the other three insulin experiments where starvation accompanied insulin injection. To this extent it would seem that the factor deserving most emphasis in its immediate effect on milk yield is the energy available, and that the later and more secondary factor is the amino acid concentration of the blood. In the starvation experiments, the butter fat percentage of the milk rises rather uniformly with the duration of starvation. In the insulin experiments, however, the charts appear to show a marked reduction in this butter fat percentage immediately after the introduction of insulin. This is particularly noticed after the second and third injections. Since the dextrose of the blood tends to be reduced and made unavailable to the general physiological processes by the presence of the large excess of insulin, and since this reduction of the butter fat percentage is noted as an accompanying phenomenon, it would appear that the blood dextrose plays a part in the synthesis of milk fat as well as being the source of the milk lactose, possibly as a source of energy in converting body fat to butter fat. In this regard the results for the treatment of Cow 47 with phloridzin are of importance. As noted by others, the introduction of phloridzin causes a marked rise in the fat percentage of the milk. The lactose per cent is also higher than that noted in starvation. Since phloridzin, by lowering the threshold for the blood sugar, causes large quantities of it to be drained from the body through the urine, and therefore reduces the reserve supply, it follows that if the insulin hypotheses are correct we should expect an eventual lowering of the lactose and of the fat below the starvation level. During the last of the experiment this is what was actually observed. The effects of starvation and of insulin furnish concordant proof for the theory that the lactose of milk is derived from the sugar of the blood. The fact that the different constituents of the milk, the fat, the lactose, the nitrogen, and the ash, do not exactly parallel each other in their behavior throughout these experiments indicates that they have in all probability separate origin. This is particularly true of the butter fat percentage, which appears to have a rate of secretion which is more or less independent of the other constituents, and higher in amount. This result would fall in line with the conclusion of the writers in a previous paper in which it was indicated that the fat of the blood was very likely deposited in the udder as fat corresponding to body fat from which source it was metabolized into the fat of milk shortly before it was needed for milk secretion. The wide variation brought about in the constituents of the milk by the treatment all point to the conclusion that in milk secretion a balance is maintained between the osmotic pressure of the milk and of the blood. Thus when the sugar of the milk is reduced either through starvation or by insulin the ash constituents rise to compensate for this reduction and make the osmotic pressure of the milk similar to that of the blood. These results further appear to indicate that the salts and the sugars are more or less independent in their passage and metabolism into milk from the other constituents. These observations are therefore in line with those obtained by Jackson and Rothera (14) and by Davidson (15) in their brilliant experiments where they modified milk secretion by returning milk or milk sugars and salts to the udder. These experiments give direct proof for the conclusion that modifications of the blood of dairy cattle produce direct and predictable modification of the milk secreted.     

SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE

The aim of the present work was to study the sensorial characteristics of Murcia al Vino cheese made with different coagulants (animal rennet and powdered vegetable coagulant obtained from cardoon [Cynara cardunculus]) and of different weights (1 and 3 kg). The cheeses made with rennet showed less odor and taste intensities, a bit clearer color and were harder and grainier, but less creamy than the cheeses made with vegetable coagulant. The big cheeses were characterized by high wine odor, acid odor, wine taste, bitter taste, acid taste, and number, size and distribution of eyes notes. The small cheeses were distinguished by a high overall taste intensity, hardness, overall odor intensity, color, saltiness and graininess. Most of the sensorial characteristics were affected by the ripening time of the cheeses.     

CHANGES DURING LACTATION IN THE COMPOSITION OF THE MILK OF THE AFRICAN BLACK RHINOCEROS (DICEROS BICORNIS)

With the birth of a second rhinoceros calf at Bristol Zoological Gardens, it was possible to obtain samples of rhinoceros's milk during the colostral period and subsequently at regular intervals throughout sixteen months of lactation. The chemical composition and vitamin content of the samples are reported here. The analysis shows that rhinoceros's milk contains very little fat at all times during the lactation cycle.     

THE RATES OF GROWTH OF SOME THERMODURIC BACTERIA IN PURE CULTURE AND THEIR EFFECTS ON TESTS FOR THE KEEPING QUALITY OF MILK

SUMMARY: The growth rates of eleven representative thermoduric bacteria, comprising 3 aerobic spore formers, 3 streptococci, 1 Corynebacterium lacticum and 4 micrococci, have been determined in glucose broth and sterile pasteurized milk at 37·5°, 26° and 15°. The spore formers and streptococci were generally not affected by the presence of inhibitory factors in pasteurized milk. When multiplication of micrococci and C. lacticum occurred in milk this was only after a lag period. One micrococcus showed an unusual series of growth phases in glucose broth at 37·5°, possibly due to the appearance of mutants or to adaptation of the organism to growth at that temperature. This was not observed in pasteurized milk. C. lacticum died off when incubated in glucose broth at 37·5°.
None of the keeping quality tests was more effective than any other in detecting these organisms in milk. The micrococci and C. lacticum had little effect on the keeping quality of pasteurized milk within the period of 'commercial life'. Some of the spore formers and streptococci showed marked differences in the end-points with the clot-on-boiling and the alcohol precipitation tests.     

GROWTH OF EXCISED PINE EMBRYOS AND THE ROLE OF THE COTYLEDONS DURING GERMINATION IN VITRO

A study was made of the role of the cotyledons, embryo orientation, surgical treatment, darkness, light, and autoclaved coconut milk on the growth of Pinus lambertiana Dougl. embryos in vitro. The embryos did not require an haustorial function of the cotyledons in vitro. Removal of the shoot meristem drastically altered the developmental physiology of the embryo and the function of the root meristem was severly inhibited. Positional effects on embryo growth were reversed by darkness. In the light vertical-inverted tube cultures displayed better growth than horizontal-inverted tube cultures, whereas in the dark the horizontal-inverted tube cultures displayed better growth than the ver ical-inverted tube cultures. Autoclaved coconut milk had no statistically demonstrable effect on embryo growth as measun d by the analysis of variance and Student-Newman-Keul's range test; however, the graphical analysis suggests that, in conjunction with the presence of the shoot meristem, there may be a slight beneficial response to autoclaved coconut milk.     

THE ROLE OF THE KNOWLEDGE OF COLOR AND BRAND NAME ON THE CONSUMER'S HEDONIC RATINGS OF TOMATO PUREES

The objective of study was to assess the influence of the knowledge of color and brand name on consumer response to tomato purees. From focus group interviews it was found that taste and odor of fresh tomato were the most important drivers of consumer choice. To quantify that information a questionnaire was developed and it was submitted to fifty consumers of tomato puree. The questionnaires answers confirmed those coming from the focus group, although same discrepancies were found with those derived from the consumer test. Results showed that color and brand name seemed to be more important than taste and odor of fresh tomato, in fact those attributes, when consumers were tasting samples, affected not only hedonic judgments but sensory perception as well. Finally physico-chemical parameters derived from instrumental measurements have been compared to sensory data by means of PCA in order to validate the consumers'assessment of sensory attributes of tomato puree.     

THE EFFECT OF FREEZING AND STORAGE ON THE BACTERIAL FLORA OF PASTEURIZED MILK

SUMMARY: Experiments were designed to determine the effect of freezing and storage on the bacterial population of pasteurized milk. Samples taken on separate occasions sometimes reacted differently to freezing treatment. Significant changes in bacterial numbers occurred after the frozen milk had been stored for 4–5 months at −12°, and this coincided with definite physical changes in the milk. Known numbers of coliaerogenes organisms were added to the pasteurized product in order to study their behaviour when frozen and stored at low temperatures. The counts were significantly lower after storage for 4 months.     

Pre-Treatment with Amifostine Protects against Cyclophosphamide-Induced Disruption of Taste in Mice

Cyclophosphamide (CYP), a commonly prescribed chemotherapy drug, has multiple adverse side effects including alteration of taste. The effects on taste are a cause of concern for patients as changes in taste are often associated with loss of appetite, malnutrition, poor recovery and reduced quality of life. Amifostine is a cytoprotective agent that was previously shown to be effective in preventing chemotherapy-induced mucositis and nephrotoxicity. Here we determined its ability to protect against chemotherapy-induced damage to taste buds using a mouse model of CYP injury. We conducted detection threshold tests to measure changes in sucrose taste sensitivity and found that administration of amifostine 30 mins prior to CYP injection protected against CYP-induced loss in taste sensitivity. Morphological studies showed that pre-treatment with amifostine prevented CYP-induced reduction in the number of fungiform taste papillae and increased the number of taste buds. Immunohistochemical assays for markers of the cell cycle showed that amifostine administration prevented CYP-induced inhibition of cell proliferation and also protected against loss of mature taste cells after CYP exposure. Our results indicate that treatment of cancer patients with amifostine prior to chemotherapy may improve their sensitivity for taste stimuli and protect the taste system from the detrimental effects of chemotherapy.     

短时微流水处理对池塘养殖鳙鱼肌肉滋味品质的影响

为探究短时微流水处理对池塘养殖鳙鱼(Aristichthys nobilis)肌肉滋味品质的影响, 采用微流水装置对池塘养殖鳙鱼进行处理, 研究处理时间(0、2d、4d、6d、8d和10d)对池塘养殖鳙鱼肌肉中基本营养成分、游离氨基酸、脂肪酸、核苷酸及其降解产物、甜菜碱含量和感官评分的影响, 以期为提升鳙鱼滋味品质提供新方法。结果表明: 随着微流水处理时间的延长, 鳙鱼肌肉中总游离氨基酸含量、甜味氨基酸含量、腺苷酸(Adenosine monophosphate, AMP)含量和甜菜碱含量呈现先增加后降低的趋势, 均在处理6d时含量最高, 较未处理组分别增加了17.74%、39.45%、28.00%和50.16%; 灰分和鲜味氨基酸含量呈现增加的趋势; 粗脂肪、总脂肪酸含量、饱和脂肪酸含量、单不饱和脂肪酸含量、多不饱和脂肪酸含量、苦味氨基酸含量、酸味氨基酸含量、次黄嘌呤核苷(Hypoxanthine riboside, HxR)和次黄嘌呤(Hypoxanthine, Hx)含量则逐渐降低; 粗蛋白含量在处理过程中无显著变化。滋味分析仪(电子舌)和感官评分结果表明, 微流水处理显著提高了鳙鱼肌肉鲜味和甜味, 降低了其咸味、苦味和腥味, 且处理6d时鳙鱼肌肉的滋味、气味、质地和色泽感官评分最高。故短时微流水处理可显著提高鳙鱼的肌肉滋味品质, 不降低营养品质, 适宜的处理时间为6d。     

净化时间对微流水系统中鳙品质影响的研究

以商品规格的鳙为研究对象, 利用湖泊建立为流水系统, 研究净化时间对系统中鳙肌肉的营养成分、质构和持水特性及肌肉中滋味成分与挥发性气味物质的影响。结果表明, 在整个净化过程, 鳙肌肉中蛋白、脂肪含量呈显著下降, 灰分含量处理前后无显著差异; 鳙肌肉中挥发性盐基氮含量、羰基含量随净化时间延长而显著下降; 肌肉质构的硬度随净化时间延长而显著上升, 黏着性和咀嚼性优于净化初期, 弹性和回复性与初期显示差异不显著; 水溶性蛋白含量和游离氨基酸含量呈先上升后下降的趋势。综上所述, 微流水净化处理能够显著提升鳙肌肉品质, 改善鳙肌肉口感和风味。     

ACTH4–10 affects behavior but not plasma corticosterone levels in a conditioned taste aversion situation

Rats injected with LiCl after they consumed a sweetened milk solution subsequently avoided the milk. ACTH4--10 injection prior to a retention test for the aversion augmented the behavioral measure of the aversion. Rats consuming milk paired earlier with LiCl showed elevated plasma levels of corticosterone. The augmented avoidance response in ACTH4--10 injected rats was not paralleled by an augmented pituitary-adrenal response.     

Effect of PG F2 alpha treatment on conception rates of dairy cows treated with a GnRH agonist 12 to 14 days after Artificial Insemination

The effect of a GnRH agonist (10 ug Buserelin) on conception rate was determined when injected into dairy cows 12 to 14 days after Artificial Insemination (AI). The following factors were taken into account: previous treatment prior to AI with Prostaglandin F2 alpha, clinical history recorded prior to AI since last calving, parity and milk yield. A number of 118 cows, from one large dairy herd, were involved in this study. A total of 210 AI's were performed, followed by 140 GnRH treatments and 70 saline injections. Reproductive events were then recorded. The rank of AI was equally distributed among the two groups. 153 AI's were preceded by a Prostaglandin F2 alpha (Dinoprost - 25 mg) treatment among which 103 were subsequently GnRH-treated and 50 were controls. Plasma progesterone concentrations were determined daily for 34 days after AI in 13 treated and 13 control cows. An Early Pregnoncy Diagnosis (EPD) from milk progesterone concentration was performed on Day 21 after AI in all cases. Post-AI GnRH agonist treatment resulted in a significant enhancement of the conception rate: 60% vs 44%; p < 0.01, respectively for treated and control animals. PG F2 alpha treatment prior to GnRH injection had a major influence on the conception rate (62% vs 40%; p < 0.01). No effect was seen (54 % vs 55 %) in non-PG F2 alpha treated females which were subsequently injected respectively with GnRH or saline after AI. Previous clinical reproductive disorders, parity and milk yield had no significant effect. In non-pregnant treated animals, GnRH agonist treatment resulted in an increased rate of heat detection on days 20 - 25 after AI (91 % vs 74 %) and a higher fertility rate on the following AI was seen (59 % vs 44 %; p < 0.05). In conclusion, GnRH agonist treatment 12 to 14 days after AI only enhanced the conception rate of females which had previously been treated with PG F2 alpha. In non-pregnant cows, this treatment had also a benficial effect on heat detection and improved the conception rate at the subsequent AI.