Within-compound associations are not sufficient to produce taste-mediated odor potentiation

Rats were used in two flavor-aversion experiments to determine if within-compound associations could be detected with a taste+odor compound that would not support taste-mediated odor potentation. In Experiment 1, following taste+odor compound conditioning, postconditioning taste extinction significantly weakened the odor aversion. In Experiment 2, following taste+odor compound conditioning, postconditioning taste inflation significantly strengthened the odor aversion. There was no evidence that taste potentiated the odor aversion in either Experiment 1 or 2. Thus, the results demonstrate that the presence of within-compound associations is not sufficient to produce taste-mediated odor potentiation. We offer a mediated conditioning explanation to account for the results of these two experiments.     

Causative microorganisms for musty odor occurrence in the eutrophic Lake Kasumigaura

The musty odor phenomenon in Lake Kasumigaura, Japan (a eutrophic lake that is used for various purposes, including water supply source) was examined. The causative microorganisms responsible for the production of the odor compounds, geosmin and/or 2-methylisoborneol (MIB), and the odor release mechanism were studied in vitro and in situ. The numbers of the filamentous P. tenue in the lake water column were closely correlated with the concentration of MIB, but not geosmin. The isolated monoxenic P. tenue in culture produced only MIB. Geosmin concentration was well correlated with the number of actinomycetes in the sediment. Forty isolates of actinomycetes from the sediment around the water supply intake tower produced both geosmin and MIB in culture. Furthermore, the average ratio of production of geosmin to MIB was 1.40–1.0. Actinomycetes in the sediment played an important role in geosmin production. We concluded that geosmin and MIB from actinomycetes in the sediment, and MIB from P. tenue in the water column were jointly responsible for the severe musty odor occurrence of the waters supply source at Lake Kasumigaura.     

Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing

Background

Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior.

Methods

We tested cerebral blood flow (CBF) in the frontal lobes bilaterally while subjects chewed three types of gum with different combinations of taste and odor: no taste/no odor gum (C-gum), sweet taste/no odor gum (T-gum), and sweet taste/lemon odor gum (TO-gum). Simultaneous recordings of transcranial Doppler ultrasound (TCD) and near infrared spectrometer (NIRS) were used to measure CBF during gum chewing in 25 healthy volunteers. Bilateral masseter muscle activity was also monitored.

Results

We found that subjects could discriminate the type of gum without prior information. Subjects rated the TO-gum as the most flavorful gum and the C-gum as the least flavorful. Analysis of masseter muscle activity indicated that masticatory motor output during gum chewing was not affected by taste and odor. The TCD/NIRS measurements revealed significantly higher hemodynamic signals when subjects chewed the TO-gum compared to when they chewed the C-gum and T-gum.

Conclusions

These data suggest that taste and odor can influence brain activation during chewing in sensory, cognitive, and motivational processes rather than in motor control.     

Effects of light and temperature on the odor production of 2-methylisoborneol-producing Pseudanabaena sp. and geosmin-producing Anabaena ucrainica (cyanobacteria)

Frequent off-flavor events caused by geosmin and 2-methylisoborneol (MIB) have attracted research on the main producers, cyanobacteria. This study evaluated the effects of light and temperature on the odor production of MIB-producing Pseudanabaena sp. Lauterborn and geosmin-producing Anabaena ucrainica (Schhorb.) Watanabe. The maximum MIB production and lowest growth rate (indicated by the chlorophyll a (Chl a)) were observed at 35 °C compared with that at 10 °C and 25 °C. Cultures grown under a light intensity of 60 μmol photons m⁻² s⁻¹ demonstrated the highest MIB production and minimum growth rate, whereas the minimum MIB production and maximum growth rate were obtained under 10 μmol photons m⁻² s⁻¹. Similar patterns were observed for geosmin production. A. ucrainica had the highest geosmin production and lowest Chl a concentration under 10 °C and 60 μmol photons m⁻² s⁻¹. Moreover, greater proportions of geosmin and MIB were released into extracellular under growth-inhibiting temperatures and light intensities. An inverse correlation between odor production and the cell growth rate was suggested, and this relationship may reflect the competition for substrates of odor and Chl a synthesis. Thus, the accumulation of geosmin and MIB was probably the result of decreased cellular metabolic activity in cyanobacteria.     

Contribution of Underlying Connective Tissue Cells to Taste Buds in Mouse Tongue and Soft Palate

Taste buds, the sensory organs for taste, have been described as arising solely from the surrounding epithelium, which is in distinction from other sensory receptors that are known to originate from neural precursors, i.e., neural ectoderm that includes neural crest (NC). Our previous study suggested a potential contribution of NC derived cells to early immature fungiform taste buds in late embryonic (E18.5) and young postnatal (P1-10) mice. In the present study we demonstrated the contribution of the underlying connective tissue (CT) to mature taste buds in mouse tongue and soft palate. Three independent mouse models were used for fate mapping of NC and NC derived connective tissue cells: (1) P0-Cre/R26-tdTomato (RFP) to label NC, NC derived Schwann cells and derivatives; (2) Dermo1-Cre/RFP to label mesenchymal cells and derivatives; and (3) Vimentin-CreER/mGFP to label Vimentin-expressing CT cells and derivatives upon tamoxifen treatment. Both P0-Cre/RFP and Dermo1-Cre/RFP labeled cells were abundant in mature taste buds in lingual taste papillae and soft palate, but not in the surrounding epithelial cells. Concurrently, labeled cells were extensively distributed in the underlying CT. RFP signals were seen in the majority of taste buds and all three types (I, II, III) of differentiated taste bud cells, with the neuronal-like type III cells labeled at a greater proportion. Further, Vimentin-CreER labeled cells were found in the taste buds of 3-month-old mice whereas Vimentin immunoreactivity was only seen in the CT. Taken together, our data demonstrate a previously unrecognized origin of taste bud cells from the underlying CT, a conceptually new finding in our knowledge of taste bud cell derivation, i.e., from both the surrounding epithelium and the underlying CT that is primarily derived from NC.     

Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction

It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were presented not as single stimuli but as a taste mixture (sucrose and tartaric acid) and an odor mixture (beta-phenylethyl alcohol and gamma-undecalactone). The results showed that quality discrimination abilities of the elderly subjects for both taste and odor were significantly lower than those of the young subjects, indicating a decline in quality discrimination abilities related to age. Also, a moderate but significant correlation was observed between the taste discrimination ability and the odor discrimination ability. We measured thresholds for single-taste and odor components in mixtures and compared them between the elderly and the young to investigate the cause for these findings.     

CROSS-MODAL ADDITIVITY OF TASTE AND SMELL

Subjects were simultaneously given subthreshold levels of taste and odor stimuli, delivered orally, for both a commonly paired and an uncommonly paired taste–odor combination. Results indicate cross‐modal summation of subthreshold concentrations of both taste–odor pairs when the olfactory stimulus is delivered orally. Results of control studies suggest that the summation was indeed across modalities, and not due to the taste of the odor compound or the smell of the taste compounds. Furthermore, results indicate that regardless of taste–odor pair commonness, taste and smell can combine in a completely additive fashion (i.e., at threshold detectability when both stimuli are presented simultaneously at 50% threshold level) if the taste–odor pair is presented orally. In several instances, but not all, measured probabilities exceeded those predicted by probability summation, indicating that hyperadditive mixing often occurs, but there do seem to be individual differences. Cross‐modal summation, regardless of taste–odor pair commonness, has broader implications for the development of foods, beverages and pharmaceuticals, especially in masking undesirable tastes and smells.     

The role of phenylalanine in differentiating amphibian melanocytes

To see whether phenylalanine serves as a substrate in melanogenesis, hanging drop explants of neural crest from amphibian (Ambystoma maculatum and A. mexicanum) embryos were subjected on the seventh day in vitro to treatment with phenylalanine-³H and studied by means of light microscopic radioautography. All melanin-containing cells showed label. On the other hand, when puromycin, an inhibitor of protein synthesis, together with the labeled amino acid was administered to the cultures, no radioactivity was incorporated by pigmented cells. Comparable results were obtained when leucine was substituted for phenylalanine. In control experiments, puromycin and labeled tyrosine or 3,4-dihydroxyphenylalanine (DOPA), both known precursors for melanin synthesis, were administered to the neural crest cultures. In these experiments, puromycin had no effect on the incorporation of label by pigmented cells. Our data strongly indicate that in differentiating amphibian melanocytes with functional pigment-forming systems, phenylalanine is used in protein synthesis, but does not serve as a substrate for the tyrosine-tyrosinase system.In another series of experiments, explants of neuroepithelium (neural crest anlage) were grown from the time of explantation to the seventh day in vitro in the presence of phenyllactic acid, an analog of phenylalanine. Pigment cells developed normally.These results suggest that phenylalanine plays little or no role in pigment cell differentiation.     

Odor identification, consistency of label use, olfactory threshold and their relationships to odor memory over the human lifespan.

The purpose of this study was to investigate olfactory threshold, odor identification, consistency of label use and their relationships to odor memory in the context of semantic/episodic memory across the human lifespan. A total of 137 subjects aged 4-90 years were tested with several olfactory test procedures. We found that olfactory sensitivity was well developed in children despite the finding that their odor naming and odor memory were inferior to that of adults. In the elderly population, olfactory functions gradually declined, with odor memory and odor identification demonstrating the most significant decline. Semantic encoding was differentially related to odor memory over the human age span. Whereas consistency of label use was the main predictor for odor memory in children and young adults, olfactory identification ability was the main predictor in the elderly study group. We also calculated response bias for the separate age groups and found no differences between children, young adults and elderly. However, with age false alarm rates increased. We conclude that children possess equal olfactory sensitivity compared with adults; however, due to limitations in linguistic capabilities and familiarity to odorants, odor memory and odor identification performance was limited. Additionally, our data indicate major alterations of olfactory processing in advanced age with substantial losses in odor memory and odor identification performance.     

PATIENT PREFERENCE AND SENSORY COMPARISONS OF NASAL SPRAY ALLERGY MEDICATIONS

In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P<0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P<0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P<0.04). Overall, triamcinolone was liked more than fluticasone (P<0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.     

微生物产生的土腥味化合物及其清除方法

自然界中存在许多具有土腥味的化合物,以Geosmin和MIB为代表,它们的嗅阈值极低,即便含量极微,也能嗅到浓烈的土腥味、土臭味、泥土味和霉味。这些土腥味挥发性物质主要是放线菌和藻类的次生代谢产物,不同生物具有不同的合成途径。它们极易影响饮用水的品质,也给渔业和食品业带来极大危害。通过物理、化学和生物处理等方法,可以控制或清除土腥味化合物,其中微生物降解法是最有应用前景的净化方法。综述了土腥味化合物的来源、生物合成途径、分析检测技术及净化方法。     

根田鼠气味识别的性二型

以新鲜尿和粪作气味源,在行为选择箱中观察根田鼠的行为识别模式,结果表明：雌鼠对陌生同性尿、粪气味源行为识别的差异不显,雄鼠对陌生同性尿、粪气味源的行为识别在多个指标上存在显差异;根田鼠对陌生异性尿、粪的行为响应模式无明显差异;除嗅舔时间外,雌、雄鼠对粪气味的行为识别在其他指标上不存在明显差异;比较雌、雄鼠对尿刺激的行为识别发现,雄鼠对尿刺激的访问频次和反标记显大于雌鼠,雌性嗅舔时间显大于雄性,其他方面二之间并无显差异。因此,雌、雄性根田鼠对粪气味的行为识别模式不存在性别差异;对尿气味的行为识别模式存在性别差异。     

Flavor Preference Learning Increases Olfactory and Gustatory Convergence onto Single Neurons in the Basolateral Amygdala but Not in the Insular Cortex in Rats

The basolateral amygdala (BLA) and the insular cortex (IC) represent two major areas for odor-taste associations, i.e. flavor integration. This learning may require the development of convergent odor and taste neuronal activation allowing the memory representation of such association. Yet identification of neurons that respond to such coincident input and the effect of flavor experience on odor-taste convergence remain unclear. In the present study we used the compartmental analysis of temporal activity using fluorescence in situ hybridization for Arc (catFISH) to visualize odor-taste convergence onto single neurons in the BLA and in the IC to assess the number of cells that were co-activated by both stimuli after odor-taste association. We used a sucrose conditioned odor preference as a flavor experience in rats, in which 9 odor-sucrose pairings induce a reliable odor-taste association. The results show that flavor experience induced a four-fold increase in the percentage of cells activated by both taste and odor stimulations in the BLA, but not in the IC. Because conditioned odor preference did not modify the number of cells responding selectively to one stimulus, this greater odor-taste convergence into individual BLA neurons suggests the recruitment of a neuronal population that can be activated by both odor and taste only after the association. We conclude that the development of convergent activation in amygdala neurons after odor-taste associative learning may provide a cellular basis of flavor memory.     

Taste Bud Cell Generation in the Perihatching Chick

Chick taste bud primordia initially appear in late gestationon embryonic day 17 (E17), 4 days before hatching. To trackDNA synthesis and subsequent taste bud cell proliferation betweenE17 and the second day post-hatching (H2), single 25 µCiinjections of tritiated thymidine (specific activity = 72.5Ci/mmol) were administered in ovo during E15, E16, E17 or E18.Anterior mandibular oral epithelium was processed for lightmicroscopic autoradiography. Sections through each taste bud'scenter were analysed for label (6 silver grains/gemmal cellnucleus), and bud diameter. Results indicated a major part ofgemmal cell DNA synthesis does not occur until after E19 irrespectiveof the day of thymidine injection, suggesting postmitotic orquiescent (decycled) cells assemble to form the early bud primordium(E17–19) based on local tissue interactions. All budsexamined from E20–H2 contained labelled cells. The dayof injection was important since 5-day survival cases afterE16 injection yielded about 25% the number of labelled cells/budas compared with equivalent survival cases following E17–18injections. These results are discussed with respect to parallelchanges in bud shape and increasing bud diameter, and cell proliferationin possible extra- and intragemmal sources of bud cells.     

The role of congruency in retronasal odor referral to the mouth

Referral of retronasal odors to the mouth is a fundamental phenomenon of flavor perception. A previous study from this laboratory provided evidence that, contrary to prior speculation, taste rather than touch was the primary factor in retronasal odor referral. The present study further investigated this question by studying the role of congruency between taste and odor on retronasal odor referral under conditions that mimicked natural food consumption. Subjects performed odor localization tasks after sampling gelatin stimuli that contained various congruent and incongruent tastes-odor combinations. The results showed that when a congruent taste was added, referral to the oral cavity and tongue were significantly enhanced. In addition, the data also indicate that the degree of congruency between taste and odor may modulate the degree of odor referral to the mouth. These findings suggest that odor referral is maximized when congruent flavor dimensions are combined to trigger perceptual "flavor objects" that represent known or potential foods. The results are discussed in terms of the factors that play a role in the retronasal odor referral as well as the potential neural mechanisms that may underlie it.     

A conditioned aversion study of sucrose and SC45647 taste in TRPM5 knockout mice

Previously, published studies have reported mixed results regarding the role of the TRPM5 cation channel in signaling sweet taste by taste sensory cells. Some studies have reported a complete loss of sweet taste preference in TRPM5 knockout (KO) mice, whereas others have reported only a partial loss of sweet taste preference. This study reports the results of conditioned aversion studies designed to motivate wild-type (WT) and KO mice to respond to sweet substances. In conditioned taste aversion experiments, WT mice showed nearly complete LiCl-induced response suppression to sucrose and SC45647. In contrast, TRPM5 KO mice showed a much smaller conditioned aversion to either sweet substance, suggesting a compromised, but not absent, ability to detect sweet taste. A subsequent conditioned flavor aversion experiment was conducted to determine if TRPM5 KO mice were impaired in their ability to learn a conditioned aversion. In this experiment, KO and WT mice were conditioned to a mixture of SC45647 and amyl acetate (an odor cue). Although WT mice avoided both components of the stimulus mixture, they avoided SC45647 more than the odor cue. The KO mice also avoided both stimuli, but they avoided the odor component more than SC45647, suggesting that while the KO mice are capable of learning an aversion, to them the odor cue was more salient than the taste cue. Collectively, these findings suggest the TRPM5 KO mice have some residual ability to detect SC45647 and sucrose, and, like bitter, there may be a TRPM5-independent transduction pathway for detecting these substances.     

Olfactory and gustatory sensitivity in adults with attention-deficit/hyperactivity disorder

Recently, research on olfactory functions in attention-deficit/hyperactivity disorder (ADHD) has become prominent, whereas gustation has never been investigated. Increased odor sensitivity was found in medication-na?ve children with ADHD, but not in adult ADHD, which might be due to a dopaminergic dysregulation presumed to underlie this disorder. Taste sensitivity, in particular bitter sensitivity as a hereditary trait, also might be altered in ADHD. To examine olfactory and gustatory functions in adult ADHD patients, we assessed odor sensitivity by Sniffin' Sticks, taste sensitivity by taste strips, and bitter sensitivity by the one-solution test in women with ADHD (n = 12), Bulimia Nervosa (n = 12), and healthy control women (n = 12). Bulimia Nervosa as second patient group was included to control for effects of impulsivity. Preliminary results indicate that ADHD patients were significantly more often classified as tasters, i.e. perceived the bitter taste as more intense, compared to both bulimic patients and healthy controls. No group differences were found with regard to general odor and taste sensitivity. It is proposed that the higher frequency of tasters in ADHD patients might underlie a genetic variation of the bitter receptor-dependent signaling pathway associated with ADHD.     

Chemosensory cross-modal stroop effects: congruent odors facilitate taste identification

In order to explore the cross-modal cognitive associations between smell and taste, a chemosensory analogue of the Stroop task (Stroop 1935) was developed. Fourteen participants were presented with an odorant and a tastant and asked to identify the tastant as "sweet" or "sour" by pressing 1 of 2 buttons as quickly as possible. Participants were faster to name the taste when it was presented with an odor that was congruent (e.g., strawberry/sweet) than with an incongruent odor (e.g., strawberry/sour). These results support the concept of a high level of cognitive integration between the senses of smell and taste and illustrates occasions of interference between information arising from different sensory systems.