A regulatory gene network related to the porcine umami taste receptor (TAS1R1/TAS1R3)

Taste perception plays an important role in the mediation of food choices in mammals. The first porcine taste receptor genes identified, sequenced and characterized, TAS1R1 and TAS1R3, were related to the dimeric receptor for umami taste. However, little is known about their regulatory network. The objective of this study was to unfold the genetic network involved in porcine umami taste perception. We performed a meta‐analysis of 20 gene expression studies spanning 480 porcine microarray chips and screened 328 taste‐related genes by selective mining steps among the available 12 320 genes. A porcine umami taste‐specific regulatory network was constructed based on the normalized coexpression data of the 328 genes across 27 tissues. From the network, we revealed the ‘taste module’ and identified a coexpression cluster for the umami taste according to the first connector with the TAS1R1/TAS1R3 genes. Our findings identify several taste‐related regulatory genes and extend previous genetic background of porcine umami taste.     

Taste organ growth and development in the direct developing frog Eleutherodactylus coqui (Lissamphibia: Eleutherodactylidae)

Previous research on amphibian taste organs concerned amphibians with a biphasic life history, that is, with larval period and metamorphosis. Direct developing frog species, such as Eleutherodactylus coqui, undergo a cryptic metamorphosis before hatching, and many larval‐specific features are vestigial or have been lost entirely from their ontogeny. Taste buds are present in larval stages of biphasically developing anurans and are replaced by taste discs during metamorphosis. One goal of this study was to characterize the ontogeny of taste buds and/or discs in E. coqui. The other goal was to examine correlations between body size and taste organ density and size in different regions of oral epithelium. The research reveals the presence of only one type of taste organ, characteristic of metamorphs of biphasic amphibians, namely taste disc. In addition, taste disc density and the area of the taste disc sensory zone change dramatically during growth.     

Taste psychophysics based on a simulation of human drinking

Taste stimulation during human drinking is approximated by alternatestimulation of the tongue with a stimulus liquid and a secondliquid. Such stimulation produces no significant sensory adaptationof taste, in contrast to continuous stimulation with the stimulusliquid. The absence of a reduction over time in judged tasteintensity holds up under variations in flow duration of thetwo liquids (1 sec to 3 sec), stimulus compound NaCl or Na-saccharin),stimulus concentration (2 mM Nasaccharin; 100 mM-500 mM NaCl),or subjects (29). Pulsatile, alternating taste stimulus presentationrepresents a model of taste relevant to human drinking. ¹With the technical assistance of D. Baron and L. Snyder.     

Formulation and Evaluation of Taste Masked Oral Reconstitutable Suspension of Primaquine Phosphate

The purpose of this research was to mask the intensely bitter taste of primaquine phosphate (PRM) and to formulate suspension powder (cachets) of the taste masked drug. Taste masking was done using beta-cyclodextrin. To characterize and formulate taste masked cachets of PRM, the 1:25 M physical mixture was selected based on bitterness score. Phase solubility studies, fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and X-ray powder diffraction (XRPD) were performed to identify the physicochemical interaction between drug and carrier, hence its effect on dissolution. Cachets were evaluated for angle of repose, sedimentation characterization and pH. In vitro drug release studies for physical mixture and kneaded system were performed at pH, 1.2 and 6.8. Bitterness score was evaluated using gustatory sensation test. Phase solubility studies showed weak interaction between PRM and CD. The FTIR, DSC and XRPD studies indicated inclusion complexation in physical mixture and kneaded system. In addition, kneaded system and physical mixture exhibited better drug release at pH 1.2 and negligible effect at pH 6.8. Cachets prepared using physical mixture, (DS24), showed complete bitter taste masking and easy redispersibility. Taste evaluation of cachets in human volunteers rated tasteless with a score of 0 to DS24 and 3 to DS25. Thus, results conclusively demonstrated successful taste masking and formulation of cachets with taste masked drug.     

Taste preferences and feeding behavior in threespine stickleback <Emphasis Type="Italic">Gasterosteus aculeatus</Emphasis> in marine and fresh waters

Taste preferences of four classic taste substances (NaCl, CaCl₂, and sucrose, all—10%; and citric acid—5%), and 21 free amino acids (L-isomers, 0.1–0.001 M) for adult threespine stickebacks Gasterosteus aculeatus is determined in marine and fresh waters. Gustatory responses were compared in the fish caught in marine and placed in marine water or in freshwater and in the fish caught in a stream mouth during spawning migration and in a closed freshwater water body. Taste preferences of threespine sticklebacks depend little on water salinity. Of amino acids, cysteine, glutamic acid, and aspartic acid are attractive, as well as glutamine for the fish living permanently in fresh water. Differences in the reaction of fish to agar-agar pellets with NaCl, CaCl₂, and sucrose are considered to be insignificant. Maximum changes occur in the attitude of threespine sticklebacks to citric acid whose taste is palatable to fish in fresh water. It is assumed that the components of marine water render a modifying action on gustatory receptors, the function of receptor cell, and influence susceptibility of fish to the taste of citric acid and, probably, of some other substances. The foraging behavior of fish in fresh water is more active, they consume more pellets, make more numerous repeated grasps, and keep pellets longer in the mouth cavity before swallowing or rejection. It is concluded that, in migratory fish, the abrupt change of external osmotic conditions is not accompanied by noticeable changes on taste preferences and the majority of substances retain their gustatory properties.     

Preparation and Evaluation of Taste Masked Famotidine Formulation Using Drug/β-cyclodextrin/Polymer Ternary Complexation Approach

The main aim of the present study was to evaluate potential of ternary complexation (comprising of drug, cyclodextrin and polymer) as an approach for taste masking. For this purpose famotidine with property of bitter taste was selected as a model drug. Improvement in taste masking capability of cyclodextrin towards famotidine was evaluated by formulating a ternary complex including hydrophilic polymer hydroxyl propyl methyl cellulose (HPMC 5 cps) as the third component. Phase solubility analysis at 25 °C was carried out for both the binary systems (viz. drug–cyclodextrin and drug–polymer) and the ternary system (drug–cyclodextrin–polymer). Ternary complex was prepared using solution method and was further characterized using XRD, DSC, FT-IR and microscopic studies. In vitro dissolution study was carried out to see the effect of ternary complexation on drug release. Taste perception study was carried out on human volunteers to evaluate the taste masking ability of ternary complexation. Results obtained from phase solubility analysis showed that the combined use of polymer and cyclodextrin effectively increased the stability constant of the complex [from 538 M⁻¹ for binary system to 15,096 M⁻¹ for ternary system]. Ternary system showed effective taste masking as compared to binary complex and at the same time showed no limiting effect on the drug release (D.E_15min = 90%). The effective taste masking was attributed to the enhanced complexation of famotidine in ternary system compared to binary system and the same was confirmed from the characterization studies. In conclusion, the study confirmed that ternary complexation can be utilized as an alternative approach for effective taste masking.     

Development and Evaluation of Artemether Taste Masked Rapid Disintegrating Tablets with Improved Dissolution Using Solid Dispersion Technique

The purpose of this research was to mask the intensely bitter taste of artemether (ARM) and to formulate a rapid-disintegrating tablet (RDT) of the taste-masked drug. Taste masking was done by solid dispersion with mono amino glycyrrhyzinate pentahydrate (GLY) by solvent evaporation method. To characterize and formulate taste masked rapid disintegrating tablets (RDTs) of ARM, the 1:1M solid dispersion was selected based on bitterness score. Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and X-ray powder diffraction (XRPD) were performed to identify the physicochemical interaction between drug and carrier, hence its effect on dissolution. RDTs were evaluated for weight variation, disintegration time, hardness and friability. In vitro drug release studies were performed for RDTs at pH 1.2 and 6.8. Bitterness score was evaluated using mini-column method and compared with gustatory sensation test. FTIR spectroscopy and DSC showed no interaction while XRPD showed amorphization of ARM in GLY solid dispersion. RDTs prepared using solid dispersion, (RDT3), showed faster disintegration (within 28 s) and complete bitter taste masking of ARM. In addition, RDT3 exhibited better dissolution profile at both pH 1.2 and 6.8, than RDTs prepared from pure ARM (RDT5). Taste evaluation of RDTs in human volunteers rated tasteless with a score of 0 to RDT3 and 3 to RDT5. Mini-column revealed that RDT5 showed increase in number of persons who sensed bitterness with increased amount of ARM release while RDT3 sensed no bitterness. Thus, results conclusively demonstrated successful masking of taste and rapid disintegration of the formulated tablets in the oral cavity with improved dissolution.     

Variation of Hexose 1-P Uridylyltransferase and UDP-Gal Pyrophosphorylase in Bifidobacterium bifidum Culture

Taste is indispensable for vertebrate to find a proper way of living by selection of foods at their discretion. It is also a mainstay in the construction of human culture and the food industry, but no systematic information is available regarding the molecular logic of taste signaling and associated chemical entities. Against this backdrop, our research had bumble beginnings in the 1990s and then traced a unique path of development revealing major signaling pathways involving G protein-coupled receptors, Gαi2, PLC-β2, IP₃R3, PLA2IIa, TRPM5, KCNQ1, etc. The validity of our studies on the molecular biology of taste was verified by material science in the case of an enigmatic protein, neoculin, which converts sourness to sweetness. The study should provide new information for better understanding of taste-taste interactions which are important in food design.     

The taste system in fishes and the effects of environmental variables

The adaptability of the taste system in fish has led to a large variety in taste bud morphology, abundance and distribution, as well as in taste physiology characteristics in closely related species with different modes of life and feeding ecology. However, the modifications evoked in the sense of taste, or gustation, particularly during ontogeny when fishes are subject to different environmental variables, remain poorly studied. This review paper focusses on current knowledge to show how plastic and resistant the taste system in fishes is to various external factors, linked to other sensory inputs and shifts in physiological state of individuals. Ambient water temperature is fundamental to many aspects of fish biology and taste preferences are stable to many substances, however, the taste-cell turnover rate strongly depends on water temperature. Taste preferences are stable within water salinity, which gives rise to the possibility that the taste system in anadromous and catadromous fishes will only change minimally after their migration to a new environment. Food-taste selectivity is linked to fish diet and to individual feeding experience as well as the motivation to feed evoked by attractive (water extracts of food) and repellent (alarm pheromone) odours. In contrast, starvation leads to loss of aversion to many deterrent substances, which explains the consumption by starving fishes of new objects, previously refused or just occasionally consumed. Food hardness can significantly modify the final feeding decision to swallow or to reject a grasped and highly palatable food item. Heavy metals, detergents, aromatic hydrocarbons and other water contaminants have the strongest and quickest negative effects on structure and function of taste system in fish and depress taste perception and ability of fishes to respond adequately to taste stimuli after short exposures. Owing to phenotypic plasticity, the taste system can proliferate and partially restore the ability of fishes to respond to food odour after a complete loss of olfaction. In general, the taste system, especially its functionality, is regarded as stable over the life of a fish despite any alteration in their environment and such resistance is vital for maintaining physiological homeostasis.     

Fresh water snails as bioindicator for some heavy metals in the aquatic environment

The aim of this investigation is to study some freshwater snails as bioindicator for heavy metals Cd, Cu and Pb by determining the concentration of these metals in the field water samples and in whole snail tissues. Seven freshwater snails were used in the present study, some of which are considered medically important snails in Egypt, Biomphalaria alexandrina and Bulinus truncatus, the intermediate hosts for schistosomiasis and nontarget snails Bellamya unicolor, Cleopatra bulimoides, Helisoma duryi, Physa acuta and Theodoxus niloticus. Samples of snails were gathered from three Egyptian governorates: Damietta, Giza and Monufia.. The snails were arranged according to their accumulated concentration of the above‐mentioned microelements in descending order as follows: C. bulimoides > H. duryi > B. truncatus > B. alexandrina >P. acuta > B. unicolor > T. niloticus. It is concluded from the analysis of water and the investigated snails that these snails can accumulate Cu, Pb and Cd with high concentrations in their bodies, so they can be used as bioindicators for heavy metals.     

Expression and regulation of α‐transducin in the pig gastrointestinal tract

Taste signalling molecules are found in the gastrointestinal (GI) tract suggesting that they participate to chemosensing. We tested whether fasting and refeeding affect the expression of the taste signalling molecule, α‐transducin (G_αtran), throughout the pig GI tract and the peptide content of G_αtran cells. The highest density of G_αtran‐immunoreactive (IR) cells was in the pylorus, followed by the cardiac mucosa, duodenum, rectum, descending colon, jejunum, caecum, ascending colon and ileum. Most G_αtran‐IR cells contained chromogranin A. In the stomach, many G_αtran‐IR cells contained ghrelin, whereas in the upper small intestine many were gastrin/cholecystokinin‐IR and a few somatostatin‐IR. G_αtran‐IR and G_αgust‐IR colocalized in some cells. Fasting (24 h) resulted in a significant decrease in G_αtran‐IR cells in the cardiac mucosa (29.3 ± 0.8 versus 64.8 ± 1.3, P < 0.05), pylorus (98.8 ± 1.7 versus 190.8 ± 1.9, P < 0.0 l), caecum (8 ± 0.01 versus 15.5 ± 0.5, P < 0.01), descending colon (17.8 ± 0.3 versus 23 ± 0.6, P < 0.05) and rectum (15.3 ± 0.3 versus 27.5 ± 0.7, P < 0.05). Refeeding restored the control level of G_αtran‐IR cells in the cardiac mucosa. In contrast, in the duodenum and jejunum, G_αtran‐IR cells were significantly reduced after refeeding, whereas G_αtran‐IR cells density in the ileum was not changed by fasting/refeeding. These findings provide further support to the concept that taste receptors contribute to luminal chemosensing in the GI tract and suggest they are involved in modulation of food intake and GI function induced by feeding and fasting.     

Taste judgments and gustatory stimulus duration: simple taste reaction times

Human simple taste reaction times to aqueous solutions of organicand inorganic molecules flowing across 39.3 mm² of the anterodorsaltongue were measured for stimulus durations of 50, 100, 300,1000 and 2000 ms. Median reaction times were >400 msand <850ms. Analyses of variance indicated that they differed acrossdurations for 2 mM Na-saccharin, 250 mM and 500 mM MgSO₄, 3.2mM HC1 and 214 mM monosodium glutamate. Pairwise comparisonsshowed significant differences between times to 50 or 100 msversus 2000 ms stimuli for these five solutions, but only forNa-saccharin and HC1 between 50 and 100 ms stimuli. Longer reactiontimes generally accompanied briefer durations. Simple tastereaction times did not differ across 50 ms through 2000 ms durationsfor 500 mM NaCl, 10 mM HCl or 2 mM Na-saccharin in 10 mM citricacid. A relationship between effective taste stimulus concentrationand sensitivity to stimulus duration is suggested. The lengthof taste reaction time, and the differences in reaction timebetween stimulus molecules, are attributed to central processingrather than receptor level events.     

Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

A practical method for universal evaluation of the astringency of green tea infusion by a taste sensor system was established. The use of EGCg aqueous solution as a standard enabled analysis with high accuracy and reproducibility. The sensor output was converted into taste-intensity on the basis of Weber’s and Weber-Fechner laws, which was named the “EIT _ast ” value (“EIT” and “ast” are abbreviations for “Estimated Intensity of Taste” and “astringency” respectively). It was clarified that green tea infusion is to be classified into eight grades on the EIT _ast scale. Furthermore, the high correlation of the EIT _ast value with the human gustatory sense and the high stability of the taste sensor were proved.     

Taste Responses to Fructose and Tannic Acid Among Gorillas (Gorilla gorilla gorilla)

We investigated the taste responses to fructose and tannic acid compounds among 6 western gorillas (Gorilla gorilla gorilla) at the San Francisco Zoo. We presented the subjects with 12 reference concentrations of 3–300 mM fructose, paired with tap water in paired-choice experimental trials. We subsequently presented them with tap water paired with 8 dilute concentrations of tannic acid (0.25–6 mM) dissolved in 100 mM fructose solutions and 8 concentrations (0.25–6 mM) dissolved in 300 mM fructose solutions. The gorillas exhibited a broadly similar preference threshold for fructose (50 mM) to those of other nonhuman primate and human samples. The gorillas tolerated moderate levels of tanninc acid, especially when presented in a very sweet package. The depressing effect of tannic acid on the ingestion of fructose solutions appeared to increase progressively with tannin concentration and was lower as fructose concentration increased. The inhibition threshold for tannic acid solutions was reached at 4 mM tannic acid in 100 mM fructose solution, and at 6 mM tannic acid in 300 mM fructose solutions. These results suggest that gorillas use sweetness as a criterion for food selection and regard those with moderate levels of tannins as palatable. Our findings corroberate food preference studies and nutritional analyses of wild gorilla foods indicating that they prefer sugary foods and readily consume ones containing moderate levels of tannins. Taste responses may facilitate a flexible frugivorous/folivorous diet among gorillas.     

Bitter substances suppress afferent responses to an appetitive mixture: Evidence for peripheral integration of chemosensory stimuli

The processes that lead from detection of chemicals, transduction, and coding with the appropriate message to initiate ingestion of a palatable meal or to reject a potentially noxious substance are poorly understood in vertebrates owing to the complex organization of the taste system. As a first step in elucidating the cellular basis of the behavioral differences elicited by appetitive stimuli and bitter compounds, we recorded from the afferent nerves conveying peripheral chemosensory information to the CNS in the head of the leech, Hirudo medicinalis. Superfusion of the chemosensory region of the lip of Hirudo with a mixture of NaCl (150 mM) and arginine (1 mM), an appetitive solution that elicits ingestion, increased the neuronal activity in the afferent cephalic nerves, for example (Zhang X, Wilson RJ, Li Y, Kleinhaus AL. 2000. Chemical and thermal stimuli have short‐lived effects on the Retzius cell in the medicinal leech. J Neurobiol 43:304–311.). In the present paper we show that superfusing the lip with quinine or denatonium reduced the basal neural activity in the afferents. Furthermore, these bitter substances in the appetitive solution counteracted the increased activity the appetitive solution evoked in the cephalic nerves. Thus, the neural activity evoked by the application of appetitive and aversive stimuli to the chemosensory area of the lip paralleled the opposite behavioral responses to the same chemicals. The results suggest that individual leech taste cells possess receptors for both types of stimuli. Therefore, the leech may be a good model system in which to study peripheral taste events in cells that may possess multiple receptors and transduction mechanisms that interact to integrate information. © 2001 John Wiley & Sons, Inc. J Neurobiol 49: 255–263, 2001     

Molecular mechanisms underlying the reception and transmission of sour taste information

Taste enables organisms to determine the properties of ingested substances by conveying information regarding the five basic taste modalities: sweet, salty, sour, bitter, and umami. The sweet, salty, and umami taste modalities convey the carbohydrate, electrolyte, and glutamate content of food, indicating its desirability and stimulating appetitive responses. The sour and bitter modalities convey the acidity of food and the presence of potential toxins, respectively, stimulating aversive responses to such tastes. In recent years, the receptors mediating sweet, bitter, and umami tastes have been identified as members of the T1R and T2R G-protein-coupled receptor families; however, the molecular mechanisms underlying sour taste detection have yet to be clearly elucidated. This review covers the molecular mechanisms proposed to mediate the detection and transmission of sour stimuli, focusing on polycystic kidney disease 1-like 3 (Pkd1l3), Pkd2l1, and carbonic anhydrase 4 (Car4).     

Heavy metal concentrations in,and human health risk assessment of,three commercially valuable fish species in the lower Niger River,Nigeria

The concentrations of Fe, Mn, Ni, Pb and V in water, sediment and the gill, liver and muscle tissues of Synodontis resupinatus, Heterotis niloticus and Clarias gariepinus, all commercially important fish species of the lower Niger River, were investigated in 2015. Water, sediment and fish samples were collected for six months and heavy metals were determined using an Atomic Absorption Spectrometer. Fe ranked highest in water and sediment, with concentrations of 2.74 mg l^?1 and 61.60 mg kg^?1, respectively. Metals followed the magnitude of Fe > Mn > Ni > V > Pb in the water and Fe > Mn > V > Ni > Pb in the sediments. Metal concentrations were higher in the tissues of S. resupinatus compared with H. niloticus and C. gariepinus. Fe was also highest in the gills, liver and muscle of the three fish species. Its highest concentration of 132.97 mg kg^?1 dry weight was recorded in the gills of S. resupinatus. Bioconcentration factors of metals ranged from 8.79 for Mn in H. niloticus muscle to 67.99 for Ni in S. resupinatus gills. The fish species studied pose no health risk for all metals studied, because the target hazard quotient was less than 1 and the estimated daily intakes of the metals were below the reference doses.     

The neural activities of the greater superficial petrosal nerve of the rat in response to chemical stimulation of the palate

A comparison of the integrated responses of the rat's greatersuperficial petrosal (GSP) and chorda tympani (CT) nerves toa number of taste stimuli was studied. The GSP nerve of therat was very responsive to the chemical stimulation of the oralcavity. Among the selected stimuli related to the four basictaste qualities, 0.5 M sucrose produced the greatest neuralresponse in the GSP nerve, whereas, 0.1 M NaCl produced thegreatest in the CT nerve. The GSP nerve integrated responseto 0.5 M sucrose solution was approximately three times as greatin magnitude as that to a 0.1 M NaCl solution. The neural responsemagnitude of the GSP and CT nerves were as follows: GSP nerve;0.5 M sucrose >0.02 M Na-saccharin >0.05 M citric acid>0.1 M NaCl > 0.01 M quinine-HCl. CT nerve; 0.1 M NaCl> 0.05 M citric acid > 0.02 M Na-saccharin > 0.01 Mquinine-HCl >0.5 M sucrose. The response magnitudes of theGSP nerve to 0.3 M chloride salt solutions were: LiCl > CaCl₂> NaCl > NH₄Cl > KCl, whereas the response magnitudesof the CT nerve to the above salts were: LiCl > NaCl >NH₄Cl > CaCl₂ > KCl. All 0.5 M solutions of the selectedsugars (sucrose, rhamnose, galactose, lactose, fructose, -methyl-D-glucoside,xylose, mannose, arabinose, maltose, sorbose and glucose) evokedneural responses in both GSP and CT nerves. The order of theresponse magnitudes of the GSP nerve to the selected sugarswas similar to that of the CT nerve but the absolute magnitudesof the GSP nerve were greater.     

Changes in Outward K+ Currents in Response to Two Types of Sweeteners in Sweet Taste Transduction of Gerbil Taste Cells

Using the whole cell patch clamp technique, we measured changesin outward K⁺ currents of gerbil taste cells in response todifferent kinds of sweeteners. Outward K⁺ currents of the tastecell induced by depolarizing pulses were suppressed by sweetstimuli such as 10 mM Na-saccharin. The membrane-permeable analogof cAMP, cpt-cAMP, also decreased outward K⁺ currents. On theother hand, the K+ currents were enhanced by amino acid sweetenerssuch as 10 mM D-tryptophan. The outward K⁺ current was enhancedby external application of Ca²⁺-transporting ionophore, 5 µMionomycin, and intracellular application of 5 µM inositol-1,4,5-trisphosphate(IP₃). The outward K⁺ currents were no longer suppressed by10 mM Na-saccharin containing 20 µM gurmarin, but werestill enhanced by 10 mM D-tryptophan containing 20 µMgurmarin. These results suggest that sweet taste transductionfor one group of sweeteners such as Na-saccharin in gerbilsis concerned with an increase of the intracellular cAMP level,and that the transduction for the other group of sweetenerssuch as D-tryptophan is concerned with an increase of the intracellularIP₃ level which releases Ca²⁺ from the internal stores. Chem.Senses 22: 163–169, 1997.