Taste confusions following gymnemic acid rinse.

The effect of a gymnemic acid (GA) rinse, which simulated a sweet-taste deficit, was measured on human taste perception and identification. Taste ratings showed that GA reduced the intensities of sucrose and aspartame to 14% of pre-rinse levels; over the recovery interval of 30 min, these values increased linearly to 63% of the pre-rinse levels. Repeated presentations of a set of 10 stimuli (five primarily or partly sweet--sucrose, aspartame, and NaCl-sucrose, acid-sucrose and quinine-sucrose mixtures; and five nonsweet--NaCl, KCl, Na glutamate (MSG), quinine HCl and citric acid) for identification following water and GA rinses produced 'taste confusion matrices' (TCMs). Correct identification of the sweet-tasting stimuli was reduced by 23% in presentations closely following the GA rinse, an effect that dissipated with time. Most misidentifications involved sucrose and mixtures containing sucrose. In a second TCM experiment, GA was presented frequently within each session to maintain the sweet taste deficit, which revealed itself as specific confusions. Rinsing with GA impaired discriminability of sweet-nonsweet pairs of stimuli but enhanced discriminability of the aspartame-(NaCl-sucrose) pair. GA had no effect on discriminability of nonsweet stimulus pairs. The results suggest that specific error patterns in the TCM could be used to identify quality-specific taste disorders.     

Taste suppression following lingual capsaicin pre-treatment in humans

The effect of oral capsaicin on taste sensations in humans was reinvestigated with attention to methodological issues raised in previous studies, including the mode of presentation and temperature of the tastant stimulus, as well as the sensitizing and desensitizing properties of capsaicin. One-half of the dorsal anterior tongue was pre-treated with capsaicin, followed by bilateral tastant application (sucrose, NaCl, quinine, monosodium glutamate and citric acid). Subjects indicated on which side the taste intensity was greater in a two-alternative, forced-choice procedure and also rated taste intensity independently on each side of the tongue. Each of the five tastants was tested sequentially, with reapplication of capsaicin between trials in order to maintain a constant level of burn. Four experiments were conducted: (i) a high concentration (33 p.p.m.) (109 microM) capsaicin effect on taste intensity elicited by high tastant concentrations; (ii) a high concentration capsaicin effect on taste intensity elicited by low tastant concentrations; (iii) a low concentration (1.5 p.p.m.) (4.9 microM) capsaicin effect on taste intensity elicited by low tastant concentrations; and (iv) validation of the method for localizing taste by pre-treating one side of the tongue with Gymnema sylvestre, followed by bilateral application of sucrose. In the first experiment, a significant proportion of the subjects chose the non-treated side in the two-alternative, forced-choice procedure and assigned significantly higher ratings to that side for sucrose-induced sweetness, quinine-induced bitterness and glutamate-induced umami sensations. Salty and sour sensations were not different between sides. A 15 min break was imposed in order to allow the capsaicin burn to disappear and desensitization to set in, followed by reapplication of the tastant test solutions. There were no bilateral differences in the intensity of the sensations elicited by any of the five tastants. Similar results were obtained in experiments 2 and 3. In the fourth experiment, all 15 subjects tested chose the side not treated with Gymnema sylvestre as having a stronger sweet taste and assigned significantly higher ratings to that side, thereby validating the method for taste localization. These results indicate that oral capsaicin reduces certain but not all taste sensations and are discussed in terms of possible physiological and cognitive interactions.     

Early-visual factors in letter confusions

For the purpose of quantifying models of letter recognition, similarities are often specified in terms of stimulus properties. In this paper, an approach is advocated based on similarities between internal letter representations or internal letter images, i.e. it is argued that optical and retinal factors play a more prominent role in letter confusions than is usually assumed. To illustrate this, letter images were calculated on the basis of earlier experimentally determined point spread functions (Blommaert et al., Spatial Vision 2, 99-115, 1987). Next, data on confusion matrices from Bouma (Vision Res. 11, 459-474, 1971) were taken to evaluate different measures which might be useful for quantifying similarities between internal letter representations. In the analysis of experimental data, Luce's (In: Handbook of Mathematical Psychology, 1963) choice model was used. It was found that if similarities were expressed in terms of differences between image contours, a fair first order approximation of Bouma's experimental results could be formulated (overall correlation coefficient of 0.95). Other measures like correlations between spatial frequency spectra of letter images were found to be less successful. The method used provides a means to relate quantitatively stimulus features and optical and early-visual factors to letter confusions.     

Injury and recovery of Bacillus megaterium from mild chlorhexidine treatment

Treatment of Bacillus megaterium cell suspensions with 12 /μmol/1 chlorhexidine diacetate for 5 min led to an approximate 50%, reduction in viability when plated onto tryptone soya agar (TSA). Fifty percent of the surviving fraction were unable to form colonies on TSA containing 5.5% w/v KCI. Such loss of KCl tolerance is indicative of membrane damage, and was recovered within 30 min of incubation in tryptone soya broth (TSB). Multiplication of the damaged organisms did not recommence in this medium until after 60 min. Inclusion of inhibitors of respiration, and of protein, RNA and DNA synthesis in the TSB recovery medium did not significantly affect either the rate or extent of the recovery of KCl tolerance by damaged organisms.     

Prolonged survival of Serratia marcescens in chlorhexidine.

During an outbreak of Serratia marcescens infections at our hospital, we discovered widespread contamination of the 2% chlorhexidine hand-washing solution by S. marcescens. Examination by electron microscopy of the sides of bottles in which this solution was stored revealed that microorganisms were embedded in a fibrous matrix. Bacteria, free in the liquid, were morphologically abnormal, showing cell wall disruption or cytoplasmic changes. Furthermore, bacteria adherent to the walls of the storage jugs and embedded in this fibrous matrix also had morphologically abnormal cytoplasm. Despite these changes, viable S. marcescens organisms were recovered from the fluid during a storage period of 27 months. The concentration of chlorhexidine required to inhibit these strains of Serratia was 1,024 microgram/ml; however, the organism could survive in concentrations of up to 20,000 micrograms/ml. Additional studies are needed to define the mechanism(s) that allows such bacteria to contaminate and survive in disinfectants.     

Musculoskeletal deformities following treatment of Wilms' tumour.

Wilms'' tumour is one of the most common neoplasms of infancy and childhood. Current treatment regimens result in a cure rate of about 80% for localized tumours but may also cause musculoskeletal deformities. Assessment of 21 patients previously treated for Wilms'' tumour showed that all had flank atrophy on the treated side. Radiologic abnormalities included asymmetry of vertebral bodies, vertebral end-plate irregularities, scoliosis, kyphosis, platyspondyly and hypoplasia of the ilium. Although the vertebral changes following radiotherapy for Wilms'' tumour are present from an early age and the potential is great for an increase in spinal deformity with growth, few spinal curves progress past 20 degree. Since one cannot predict which curves will progress, all such patients need careful orthopedic follow-up until skeletal maturity is achieved.     

Taste processing: whetting our appetites.

Two G-protein-coupled receptors have been identified that are present in the apical membranes of rat and mouse taste cells and differentially distributed across the tongue and palate. They are strong candidates for being taste receptors and their discovery has provided new tools for research into gustatory processing.     

Reduced diazepam binding following chronic benzodiazepine treatment.

Specific ³H-diazepam binding was measured in rat cortex after 7–10 days of twice daily injection of a large dose of flurazepam. Compared to cortex taken from saline treated controls, there was a statistically significant decrease of about 15% in the maximum binding capacity (B_max). There was also a change in the dissociation constant (K_D) from 5.27 to 8.80 nM. Repeated washing of the tissue sample before the binding assay showed that the B_max was truly decreased in the treated animals, but the change in K_D was probably an artifact due to residual flurazepam remaining in the tissue that interfered with the binding assay. It is concluded that chronic benzodiazepine treatment caused an apparent decrease in the number of specific binding sites.     

Inositol tetrakisphosphate as a second messenger: confusions, contradictions, and a potential resolution.

The second messenger function of inositol 1,4,5-trisphosphate (InsP3) is now well-defined--it mobilizes Ca2+ from intracellular stores so that cystolic Ca2+ increases. However, the function of inositol 1,3,4,5-tetrakisphosphate (InsP4) has proved much more difficult to fathom, as it has been reported to exert a wide variety of effects in a collection of experimental systems. In this review, a proposed molecular mechanism for InsP4's actions is discussed; it is suggested that InsP4 is the second messenger that controls Ca2+ entry into cells, and that it does so by binding to a receptor which itself interacts, directly or indirectly, with the receptor for InsP3. It is proposed that this is InsP4's true physiological function, but the mechanism by which it exerts this function has led to confusing data concerning its action, and also to some misconceptions about how inositol phosphates control Ca2+ entry.     

味觉受体第一家族与味觉识别

哺乳动物味觉受体第一家族(taste receptor family 1 member,T1R)的发现提供了甜味与鲜味(氨基酸味)味觉识别与味觉概念一个重要的新视野。T1R包括T1R1、T1R2、T1R3三个成员。这些受体属于G蛋白偶联受体家族第3亚型,其中T1R2 T1R3以异二聚体形式共表达并参与甜味识别,而T1R1 T1R3也以异二聚体形式共表达并参与鲜味(氨基酸味)识别。对T1R的系列研究证明了味细胞对甜味和鲜味(氨基酸味)的选择性识别及其外周味觉编码的逻辑性。