Effects of light and sound on parotid secretion and taste perception in response to sodium chloride

Salivary secretion in response to solutions of 1.6% NaCl wasslightly, but not significantly lower under red than under whiteillumination, and when wearing earphones which delivered intermittent"kitchen" noise, or the monotonous noise of a siren. Gustatoryresponses from the same subjects to a 15-sample concentrationseries of NaCl indicated that neither discrimination nor perceivedintensity of saltiness was significantly affected by the illuminationor by the kitchen noise. Fitting of a smooth, sigmoid line tothe group's discrimination data gave a value of 0.012% NaClfor the 75% correct level (50% above chance) and of 0.08% NaClfor 100% identification. The subjects showed no systematic relationshipamong salivary flow rate, discrimination, or perceived intensity. Contrary to previous findings, neither the light nor the noiseresulted in significantly lowered responses in 10 out of 12subjects in the salivation tests, nor in 45 out of 52 trials(13 subjects x 4 test conditions) in the taste tests. It appearsthat experienced subjects adapt well to systematic environmentaldistractions, which do not adversely affect their performanceof simple perceptual tasks. ¹ Based on research conducted while the senior author was avisiting professor at SIK in 1970–71.     

Genetic Sensitivity to 6-n-Propylthiouracil (PROP) and Hedonic Responses to Bitter and Sweet Tastes

Genetically mediated sensitivity to the bitter taste of 6-n-propylthiouracil(PROP) has been associated with greater acuity for bitter andfor some sweet tastes. Thus far, few studies have explored therelationship between PROP taste sensitivity and hedonic responsesto bitter and sweet. In this study, 87 normal-weight young womenwere divided into PROP non-tasters (n = 18), regular tasters(n = 49), and supertasters (n = 20), based on their PROP detectionthresholds and the scaling of five suprathreshold solutionsof PROP and NaCl. Non-tasters had thresholds >1.8 x 10^–4mol/l PROP. Supertasters had thresholds <3.2 x 10^–5mol/l PROP and PROP/NaCl ratios >1.70. As expected, dislikeof the bitter taste of PROP was determined by its perceivedintensity, which was greater among supertasters than among regulartasters or non-tasters. Significant correlations were observedbetween PROP taste thresholds and the sum of intensity ratings(r = –0.61) and between summed intensity and summed hedonicratings (r = –0.80). PROP taste sensitivity was weaklylinked to enhanced perception of sweet taste, but did not predicthedonic responses to sucrose or to saccharin solutions. Giventhat the dislike of PROP solutions is determined by their perceivedintensity, hedonic responses to PROP solutions may provide arapid way of screening for PROP taster status. Chem. Senses22: 27–37, 1997.     

PSYCHOPHYSICAL CHARACTERIZATION OF MUSK CHEMICALS

The odor intensities of six commercial musks: celestolide, muskolactone,galaxolide, musk 36A^®, tonalid^®, and musk ambrette^*were matched by the method of equal odor intensity. Galaxolidewas arbitrarily used as the reference odorant in order to generatea scale for the determination of relative odor intensities.The odor intensities are expressed in terms of Stevens' psychophysicalpower function with the exponent value, b, ranging from 0.43to 0.73.     

Quantification of fungiform papillae and taste pores in living human subjects

A method developed to quantify taste buds in living human subjectsto study the relationship between taste sensitivity and tastebud distribution was used to count the taste buds in 10 humansubjects; fungiform papillae were mapped in 12 subjects. Tastebuds were identified by staining taste pores with methyleneblue, and images of the papillae and their taste pores wereobtained with videomicroscopy and an image processor. Fungiformpapillae showed a 3.3-fold range in density, from 22.1 to 73.6papillae/cm² with an average of 41.1 ± 16.8/cm² (s.d.,n = 2). There was a 14-fold range in taste pore density, from36 to 511 pores/cm² among subjects, with an average of 193 ±133/cm² (s.d., n = 10). Fungiform papillae contained from 0to 22 taste pores, with an average per subject of 3.75 ±1.4 taste pores/papilla (s.d., n = 10). We hypothesize thatsome differences in human taste sensitivity may be related tothese variations in taste bud density.     

Amiloride Effects on Taste Quality: Comparison of Single and Multiple Response Category Procedures

Although there is compelling evidence that amiloride reducesthe intensity of Na⁺ and Li⁺ salts in humans, its effects onsaltiness are conflicting. Many salts elicit not only a saltytaste but also one or more side tastes (sweetness, sournessor bitterness). Some studies have shown a suppression of saltinessby amiloride; others show no effect on saltiness but a significantreduction in sourness. In the experiments demonstrating a reductionof saltiness, subjects estimated only saltiness; in those showingan amiloride effect on sourness and not saltiness, subjectsestimated all qualities on each trial. The present study examinesthe role of the psychophysical method in these conflicting results.We have investigated the effects of amiloride on taste qualityby modifying only the instructions to the subjects, keepingall other variables constant. One group of subjects (intensity-only)gave magnitude estimates of the overall intensity of a LiCIconcentration series. A second group (salty-only) was instructedto estimate the saltiness of the stimuli, and a third group(sour-only) estimated their sourness. Finally, a fourth group(profile) rated all of the taste qualities on each stimuluspresentation, using a modified taste profile method. The ratingsof all groups were made comparable by the use of 0.1 mM quinine-HCIas a modulus. When subjects used only one response category,amiloride reduced their estimates (of intensity, saltiness orsourness), but if subjects attended to all four qualities, amiloridespecifically reduced the sourness of LJCI and had no significanteffect on its saltiness. Comparison of the saltiness estimatesof the salty-only group to the sum of the salty and sour estimatesof the profile group demonstrated that subjects combined thesesensations when presented with only one response alternative.To reveal the effect of amiloride on a specific quality of asalt, the psychophysical method must allow subjects to attendto all qualities on each trial. These data and previous resultssuggest that apical Na⁺ channels on the taste receptor cellmembrane mediate the sourness but not the saltiness of Na⁺ andLi⁺ salts. Chem. Senses 22: 267–275, 1997.     

PHYSICOCHEMICAL STUDIES OF TASTE RECEPTION VI: Interpretation of Anion Influences on Taste Response

Monolayers of lipids from bovine tongue epithelium were preparedas a model system for the gustatory receptor membrane to clarifythe effects of anions on the taste response. Changes in thesurface potential of the monolayers were measured by use ofthe ionizing-electrode method under the presence of sodium andcalcium salts carrying various species of anions in the aqueousphase. The organic and chaotropic anions showed the suppressiveeffect on the surface potentials as compared with Cl^–or NO₃^-. The influences of anion species on the surface potentialwere similar to those on the taste response recorded from glossopharyngealnerve of the frog. This suggested that the effects of anionson the taste response could be explained in terms of the electricalpotential at the interface between the receptor membrane andstimulating solution. Analysis of data on the surface potentialrevealed that a conformational change of the monolayers causedby non-electrical interaction between the monolayers and anionsis responsible for the suppressive effect.     

Taste thresholds of Japanese dental students to phenylthiocarbamide

Recognition taste thresholds for phenylthiocarbamide (PTC),a specific bitter substance, in Japanese dental students weremeasured with 372 males of 20–36 years old and 55 femalesof 20–34 years old. The mean PTC threshold in male studentswas 2.7 x 10^–5 M for tasters and 8.9 x 10^–3 M fornon-tasters. The mean threshold in female students was 2.5 x10^–5 M for tasters and 6.5 x 10^–3 M for the non-tasters.The percentage of non-tasters in a total of 427 male and femalestudents was 5.4%. There was no significant difference in non-tasterdistributions between students from the western districts ofJapan and from other districts.     

The Perception of Saltiness is Eliminated by NaCl Adaptation: Implications for Gustatory Transduction and Coding

The tastes of salts to humans are complex. NaCl is the mostpurely salty of all salts, but even this stimulus tastes sweetat low concentrations and somewhat sour at mid-range intensities.Other salts taste significantly sour or bitter in addition tosalty. Previous studies have shown that the saltiness of simplehalide salts is reduced by adaptation to NaCl, suggesting thata single mechanism might be responsible for the salty tasteof these stimuli. In electrophysiological studies in rodents,the response to NaCl is reduced by application to the tongueof the Na⁺- channel blocker amiloride. Organic Na⁺ salts aremore heavily dependent on this amiloride-sensitive transductioncomponent than NaCl, and are generally less salty and more sour.In order to investigate the relationship between NaCl saltinessand that evoked by other salts, we adapted the tongue to distilledH₂O and to 0.1 M NaCl and obtained direct magnitude estimatesof the taste intensity of 15 organic and inorganic Na⁺, Li⁺,K⁺ and Ca²⁺ salts, matched for total intensity. Subjects dividedthese magnitude estimates among the component taste qualities.Adaptation to NaCl abolished the taste of NaCl and LiCl, andeliminated the saltiness of all other salts. The magnitude estimatesof the bitterness and sourness of many salts increased afterNaCI adaptation. Since recent biophysical data suggest thatadaptation in taste receptors may involve whole-cell mechanisms,we propose that saltiness is reduced by NaCl adaptation becauseit originates in the subset of taste receptors responsive toNaCl. This implies that saltiness is coded within the CNS incells whose receptive fields include the NaCl-sensitive receptorcells and that the degree to which any salt tastes salty isdetermined by its ability to drive these receptors. This modelproposes, for example, that KCl has a salty component becauseit stimulates some of the same receptor cells as NaCl, eventhough the transduction mechanisms for KCl are different thanthose engaged by NaCl. Adaptation to NaCl blocks the saltinessof KCl and other salts because they stimulate NaCl-sensitivereceptor cells. Chem. Senses 20: 545–557, 1995.     

The Influence of Light Intensity on the Activation and Operation of the Hydroxyl Efflux System of Chara corallina

The interrelationships between light intensity and the activationof OH^– bands was investigated. The lag period prior toOH^– efflux activation was longer than the photosyntheticinduction period. It was found that this lag period dependedupon the light regime employed as well as the photosyntheticcapacity of the cell. The response of the cell to low light intensities revealed thatall OH^– bands were not of equal status. Below a criticallight intensity the cell did not develop any bands even afterprolonged illumination. An hypothesis is presented to accountfor these results, interms of total cell OH^– band activationand the regulation of the HCO₃^– and OH^– transportsystems. It is proposed that the electrical properties of theChara corallina plasmalemma, observed at high pH values, canbe explained on the basis of the hypothesis presented in thispaper     

Intracellular Calcium Increase in Gerbil Taste Cell by Amino Acid Sweeteners

Gustatory transduction mechanisms for sucrose and amino acidsweeteners in gerbil taste cells were studied with Ca²⁺ imagingand whole cell recording techniques. A 100 mM sucrose stimuluswith Ca²⁺ increased the intracellular Ca²⁺ concentration ([Ca²⁺]i)in sweet-sensitive taste cells of the taste bud, but the sucrosestimulus without Ca²⁺ did not change the [Ca²⁺]i. A 10 mM D-phenylalaninesweet stimulus with or without Ca²⁺ similarly increased the[Ca²⁺]i in the taste bud. The addition of 5 µM ionomysin,a Ca²⁺-ionophore, without Ca²⁺ greatly increased the [Ca²⁺]iin the taste bud. The application of 10 mM D-phenylalanine stimuluswithout Ca²⁺ enhanced the outward K⁺ current in isolated tastecells. These results suggest that a sugar sweetener such assucrose induces a depolarization in gerbil taste cells whichactivates voltage-dependent Ca²⁺ channels and that a non-sugarsweetener such as D-phenylalanine releases Ca²⁺ from the internalstores without a depolarization. Chem. Senses 22: 83–91,1997.     

Some Effects of Light Intensity, Daylength and Temperature on Growth of Fruiting and Non-fruiting Watermelon (Citrullus lanatus)

Plants of watermelon [Citrullus lanatus(Thunb.) Matsum. &Nakai, cv. Early Yates] were grown for up to 3 months aftergermination in controlled environment cabinets, and variousaspects of vegetative growth and fruit development were measured.Effects of light intensity were studied by comparing growthat 8, 16 and 32 klx at constant temperature and daylength (25^°C, 14 h). Effects of daylength were studied by comparing8, 14 and 24 h at constant light intensity and temperature (32klx, 25 ^°C), and effects of tem perature were studied bycomparing 20^°, 25^°, 30^°, 35^° and 40 ^°C atconstant light intensity and day- length (32 klx, 14 h). Withincreasing light intensity and daylength lateral growth waspromoted whereas main shoots were less affected. Increase intemperature above 25 ^°C resulted in longer main shoots andprolific lateral growth, due both to more and to longer laterals.Environmental differences had little effect on internode lengthbut did affect the size of basal leaves. However, an increasein total leaf area at higher temperatures or with Continuouslight was mainly due to more leaves rather than larger leaves.The presence of developing fruit greatly reduced vegetativegrowth of plants. Main shoot length, lateral growth, numberof leaves, and even size of individual leaves, were all reduced.This reduction did not apply to d. wt of whole plants. Fruitingplants were very efficient, on a leaf area basis, in accumulatingd. wt. At 25 ^°C at the two higher light intensities with14 h days the presence of one developing fruit was inhibitoryto the setting of any subsequent fruit. With short days or lowlight, more fruits were set but they were small. With continuouslight or high temperature more than one fruit could developand they were large.     

Salivary ions and neural taste responses in the hamster

Saliva is a chemically complex fluid that bathes oral surfacesand may affect early events in mammalian gustation. We measuredchorda tympani responses to taste stimuli in hamsters (Mesocricetusauratus) while their tongues were adapted to either water, artificialsaliva or natural saliva. Artificial saliva on the tongue loweredneural responses to taste stimuli that were present in the artificialsaliva and to those stimuli that cross-adated with salivarycomponents. Changing from a water-adapted tongue to one soakedwith pilocarpine-stimulated saliva from donor hamsters led tosignificantly smaller responses to NaCl. Responses to sucrose,NH₄Cl and quinine were unaffected. Chemical analysis of hamstersaliva revealed ‘normal’ mammalian levels of K⁺,Ca²⁺ and Mg²⁺, but unexpectedly low levels of Na⁺ and Cl^–.     

Some Effects of Light Intensity, Daylength and Temperature on Flowering and Pollen Tube Growth in the Watermelon (Citrullus lanatus)

The effects of light and temperature on flowering and pollentube growth were studied in watermelon [Citrullus lanatus(Thunb.)Matsum. and Nakai, cv. Early Yates] plants grown in controlledenvironment cabinets. All female flowers were pollinated inone group of plants; none was pollinated in the other group. Temperature increase from 25 ^°C to 35 ^°C with daylengthof 14 h and light intensity of 32 klx caused increase in flowernumber per plant, proportion of male flowers, ovary length anddiameter, ovule number per ovary, rate of pollen tube growthand percentage of penetrated ovules at 24 hand 48 h after pollination.Very few flowers were produced at 40 ^°C, but there was ahigh proportion of male flowers. Increase in daylength from14 h to 24 h at 25 ^°C with light intensity of 32 klx alsoincreased number of flowers per plant, ovary length and diameterand number of ovules per ovary but sex expression and rate ofpollen tube growth were unaffected. Reduction in daylength from14 h to 8 hat 25 °C and light intensity of 32 klx and reductionin light intensity from 32 klx to 8 klx at 25 ^°C and 14h daylength both produced an increase in the percentage of immatureovules. The presence of fruit on the vine resulted in fewerflowers per plant and in reduced ovary legnth and diameter underall conditions tested. The results are discussed in relation to the fruiting responseof the plant.     

Vasopressin Modulates Membrane Properties of Taste Cells Isolated from Bullfrogs

The effect of arginine vasopressin (AVP) on the membrane propertieswas analyzed in isolated bullfrog taste cells using a perforatedwhole-cell patch-clamp technique. AVP (100 nM) induced threekinds of responses in rod-type taste cells: appearance of inwardcurrent, inhibition of voltage ramp-induced outward currentand enhancement of the outward current. The Ca²⁺-ionophore ionomycin(3 µM) also induced inward current in taste cells. A membrane-permeablecAMP analog, 8-CPT-cAMP (0.3 mM) inhibited voltage ramp-inducedoutward current in some rod cells, but enhanced the currentin other rod cells. The results suggest that AVP may increaseeither intracellular Ca²⁺ level or cAMP level in taste cells,modulating the membrane excitability. Chem. Senses 21: 739–745,1996.     

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.     

On the taste of stereoisomeric cyclic dipeptides containing a proline residue

An investigation of the taste character and intensity of sixproline-containing cylic dipeptides demonstrates that thesecompounds are differentiated largley on the basis of their chemicalconfiguration. ^x/ Permanent address: Technical University, 80–952 Gdask,Poland     

The Effects of Temperature and Light Intensity on Embryo Numbers in Wheat Doubled Haploid Production through WheatxMaize Crosses

Triticum aestivumxZea mayscrosses are now widely used in theproduction of wheat doubled haploids to produce homozygous lines.Seasonal effects are known to influence the number of haploidembryos produced through wheatxmaize crosses, but the effectsof temperature and light have not been quantified. This studyinvestigated the effect of temperature and light intensity onhaploid embryo production. New Zealand wheat cultivars weregrown in a glasshouse until booting when they were transferredto growth cabinets at three temperatures (day/night; 17/12,22/17 or 27/22 °C at an irradiance of 250 µmol m^-2s^-1PAR).In another experiment, wheat lines were transferred to a growthcabinet at one of three light intensities (300, 500 or 1000µmol m^-2s^-1PAR at 22/17 °C day/night, with a photoperiodof 16 h). The temperature and light intensity at which pollinationswere made and subsequent fertilisation and embryo developmentoccurred, significantly (P<0.01) influenced the frequencyof haploid embryo production. The optimal temperature for embryorecovery was 22/17 °C. The greatest number of embryos wasproduced at a light intensity of 1000 µmol m^-2s^-1. Thesefindings will result in improvements in the overall efficiencyof the wheatxmaize system for wheat doubled haploid production.Copyright1998 Annals of Botany Company Intergeneric crossing, temperature, light intensity,Triticum aestivum,wheat,Zea mays,maize.     

Action Potentials Evoked by Light in Traps of Dionaea muscipula Ellis

At low light intensities (less than 50 µmol m^–2s^–1) illumination evokes transient depolarization of membranepotential in mesophyll cells of the leaf-trap of Dionaea muscipulaEllis. Darkening causes hyperpolarization approximately symmetricto the response to illumination. The amplitude as well as therate of potential changes depend on light intensity. After exceedinga definite threshold (usually between 50 and 80 µmol m^–2s^–1)the depolarization plays the role of a generator potential andan all-or-none action potential (AP) is released. Switchinglight off in a depolarization phase of an AP does not changeits shape and the amplitude. When the light intensity is increasedto 80–150 µmol m^–2 s^–1 a single lightstimulus triggers two successive APs. The time interval betweenthe two APs decreases with increasing stimulus strength andreaches the minimum between 300 and 400 µmol m^–2s^–1. At higher light intensities the interval increasesagain, and finally only a single AP is triggered. It was shownthat the effect was evoked by light but not by temperature changeaccompanying illumination. An inhibitor of the photosyn-theticelectron transport chain, DCMU, blocked the generator potentialsmediating between light absorption and APs. Residual responsesto light stimuli in plants treated with DCMU had reverse polarityand strongly reduced the amplitudes. (Received September 16, 1997; Accepted January 16, 1998)     

Further Effects of Light Intensity, Carbon Dioxide Concentration, and Day Temperature on the Growth of Chrysanthemum morifolium cv. Bright Golden Anne in Controlled Environments

In earlier work the effects of light intensity over the range31 to 250 J cm^–2 day^–1 and carbon dioxide concentrationfrom 325 to 900 ppm with 8-h days at 18.3 °C and 16-h nightsat 15.6 °C were described. The present paper is concernedwith three further experiments with light levels up to 375 Jcm^–2 day^–1 (which corresponds to the daily totalin a glasshouse in southern England in early May or August andthe intensity is approximately that of mid-winter sunshine),carbon dioxide concentration up to 1500 ppm, and day temperaturesof 18.3 to 29.4 °C. Final plant weight was increased by light over the range 125–375J cm^–2 day^–1 and by carbon dioxide over the range325–900 ppm, with positive interaction between them; thisinteraction was increased by raising the temperature to 23.9°C and somewhat more at 29.4 °C day temperature. Leaf-arearatio and specific leaf area were reduced by increasing eitherlight or carbon dioxide but there was little effect of temperature.Leaf-weight ratios were uniform within experiments but therewere small consistent differences between one experiment andthe other two which also affected leaf-area ratios. Mean unit leaf rate was scarcely affected by day temperatureover the range investigated. There were the usual increasesdue to increased light and carbon dioxide concentration anda consistent difference in absolute value between one experimentand the other two. These differences in mean unit leaf rateare illustrated in detail in the ontogenetic trend of unit leafrate and plant size. Lower unit leaf rates were to a considerableextent compensated for by increased leaf-area ratios in theusual way. Despite the substantial differences in day temperature the specificwater contents (g water g dry weight^–1) differed little,showing in the majority of cases higher values in the highertemperature for otherwise similar treatment combinations. Flower development was somewhat delayed at 23.9 °C day temperature,and substantially so at 29.4 °C. Lateral branch length wasincreased at 23.9 °C and excessively so at 29.4 °C.This reveals quite clearly that a temperature optimum for vegetativegrowth may not be the optimum for flowering performance norproduce a desirable plant shape. Despite the marked effects of temperature on rate of flowerdevelopment, the relationship between flower development andthe ratio of flower to total weight was the same for all treatmentcombinations in all three experiments and coincident with thatreported earlier. Gasometric determinations indicated that respiratory loss bythe whole plant was a smaller proportion of net photosyntheticgain at a temperature of 29.4 °C than at 18.3 °C andwas likewise a smaller proportion at 1500 ppm carbon dioxidethan at 325 ppm. If photorespiration of leaves is assumed tobe as great as their dark respiration, the respiratory lossesare in the range of 31–50 per cent of the gross gain.Greater rates of photorespiration would increase the proportionaterespiratory loss.     

Comparison of Heat-Pulse and Radioisotope Tracer Methods for Determining Sap-Flow Velocity in Stem Segments of Poplar

By applying a vacuum to stem segments of poplar, simultaneousdeterminations of the flow velocity were made using a convectedheat-pulse and a radioisotope (³²P). A regression equation v= 7.225 x 10^–2 u—4.329 x 10^–5u² (heat-pulsevelocity v on radioisotope velocity u) was fitted. This gavean average ratio u/v of c. 20 over the heat-pulse velocity range0—20 cm h^–1 with incremental ratios, du/dv, of 14and 49 for values of v of 0 and 600 cm h^–1. Using Marshall'stheoretical relationship between u and v, and taking into accountthe percentage of vessels involved in the flow, it was possibleto derive the value of the ratio u/v over the range 0–20cm h^–1 for v, and thus verify the theory. Increasing valuesof u/v over 20 cm h^–1 are attributed to lack of thermalhomogencity. Attention is drawn to the necessity to distinguishbetween the total lumen area and the percentage of vessels involvedin the flow.