Altered Diaphorase Activity in Optochin-resistant Pneumococci

Methylene blue (MB) reductase activities of washed cell suspensions and of cell-free extracts prepared from optochin-resistant mutant pneumococci were two times greater than and four to eight times more resistant to optochin inhibition than those of similar preparations from the optochin-sensitive parent strains. With whole cells, optochin hydrochloride was approximately four times more potent than quinine hydrochloride in inhibiting MB reductase activity. However, with cell-free extracts, both drugs had similar inhibitory activities. Glucose uptake was not affected by optochin hydrochloride, and both optochin-sensitive and optochin-resistant pneumococci had similar glucose uptake patterns. Diaphorase activities of cell-free extracts prepared from optochin-resistant pneumococci were two times greater than and four to eight times more resistant to optochin inhibition than those of cell-free extracts prepared from the optochin-sensitive parent strains. Flavin concentrations of cell-free extracts prepared from optochin-sensitive and optochin-resistant strains were similar.     

Purification and Properties of Mutant and Wild-Type Diaphorases from Diplococcus pneumoniae

Optochin-resistant mutant and wild-type diaphorases were purified approximately 300-fold by a combination of batch adsorption and column chromatography with diethylaminoethyl cellulose, and were characterized with regard to their pH optima, sensitivity to optochin inhibition and heat inactivation, Michaelis constants with flavine mononucleotide (FMN) and reduced nicotinamide adenine dinucleotide (NADH), and inhibition constants with optochin hydrochloride. The pH optima of the purified diaphorases were similar, but the purified diaphorases from the optochin-resistant strains were approximately four to five times more resistant to heat inactivation at 45 C than was the wild-type diaphorase. Purified diaphorase preparations from the optochin-resistant pneumococci had greater activities per milligram of protein and were more resistant to optochin inhibition than the preparation from the optochin-sensitive pneumococcus. Michaelis constants for FMN and NADH were similar; however, the inhibition constants of the optochin-resistant diaphorases were four to eight times greater than that of the optochin-sensitive diaphorase. Optochin hydrochloride produced a noncompetitive type of inhibition with FMN as substrate but a competitive type of inhibition with NADH as substrate. Optochin hydrochloride produced an approximately 10-fold increase in the Michaelis constant for NADH. The concentration of drug required to produce this effect was, however, greater with the mutant diaphorases than with the wild-type diaphorase. Optochin hydrochloride quenched the fluorescence of riboflavine. This phenomenon did not appear to be related to the diaphorase-inhibitory activity of the drug, however, since the pH requirements of the two reactions were different. Quenching of riboflavine fluorescence by optochin hydrochloride increased with a rise in pH, whereas inhibition of diaphorase activity by optochin hydrochloride was greater at pH 6.8 than at pH 7.6.     

Electrophysiological responses of the chemoreceptor neurones in the antennal taste sensilla to plant alkaloids and glucosides in a granivorous ground beetle

The electrophysiological response of chemoreceptor neurones from the antennal chaetoid taste sensilla of the omnivorous ground beetle Pterostichus oblongopunctatus to several plant alkaloids and glucosides is investigated. A quinine‐sensitive neurone responding to quinine and quinine hydrochloride is found, most probably related to the granivorous feeding habit of P. oblongopunctatus. The response to quinine hydrochloride is concentration‐dependent at 0.001–50 mm , with the response threshold at 0.01 mm and a maximum rate of firing of 67 spikes/s at 50 mm . The stimulatory effect of caffeine is very weak, where the firing rate increases by only 1.4 spikes/s at a concentration of 10 mm compared with that evoked by a control stimulus. In addition, both quinine and quinine hydrochloride strongly inhibit spike production by the salt‐ and pH‐sensitive neurones when presented in mixtures with 10 mm NaCl. Several tested plant secondary compounds (i.e. salicin, sinigrin, caffeine and nicotine), which have only little or no effect on the firing rate of the quinine‐sensitive neurone, greatly reduce the responses of the salt‐ and pH‐sensitive neurones. The results of the present study suggest that the antennal taste sensilla of P. oblongopunctatus may detect plant defensive compounds both through the activation of a quinine‐sensitive neurone and via peripheral inhibition of other chemoreceptor neurones of the taste sensillum.     

Taste responses to amino acids in the southern leopard frog, Rana sphenocephala

Integrated taste recordings of the glossopharyngeal (IX) nerve innervating the tongue of the southern leopard frog were studied in response to various amino acids and quinine hydrochloride. Amino acids and quinine hydrochloride elicited primarily phasic taste responses. Acidic (L-aspartic and L-glutamic) and basic (L-lysine and L-arginine) amino acids, adjusted to pH8, were effective taste stimuli. All glossopharyngeal nerve twigs that responded to amino acid stimuli also responded to quinine; however, not all quinine-sensitive IX nerve bundles were responsive to amino acids. Electrophysiological thresholds for amino acids were estimated to be 2.5-10 mM, whereas threshold for quinine hydrochloride averaged approximately 10 microM.     

草地贪夜蛾幼虫对四种刺激物质的味觉感受和取食选择

【目的】为了筛选有效的草地贪夜蛾Spodoptera frugiperda幼虫取食激食素和抑制剂并探究其味觉感受机理,为生态防治草地贪夜蛾提供理论和实践上的依据。【方法】利用单感受器记录法测定草地贪夜蛾5龄第2天幼虫下颚外颚叶上中栓锥感器和侧栓锥感器对不同浓度的蔗糖、黑芥子苷、单宁酸和盐酸奎宁4种刺激物质的电生理反应,并采用二项叶碟法测定草地贪夜蛾幼虫对这些刺激物质的取食选择行为。【结果】草地贪夜蛾幼虫中栓锥感器和侧栓锥感器内均存在对蔗糖、黑芥子苷和单宁酸敏感的味觉受体神经元,但是神经元的活性随着刺激物的种类及浓度而变化。其中,两类感器内神经元对蔗糖和黑芥子苷的反应均呈现典型的浓度梯度反应。中栓锥感器内存在对盐酸奎宁敏感的味觉受体神经元,但是呈现逆浓度梯度的反应模式,侧栓锥感器内不存在对盐酸奎宁敏感的神经元。蔗糖显著诱导幼虫的取食行为,而盐酸奎宁、黑芥子苷和单宁酸均抑制幼虫的取食行为,且都呈现浓度梯度的抑制活性。【结论】草地贪夜蛾幼虫中栓锥感器和侧栓锥感器内均存在对取食激食素和抑制剂敏感的味觉受体神经元,但是两类感器不论在反应谱上还是敏感性上均存在差异。蔗糖可以作为取食激食素,盐酸奎宁、黑芥子苷和单宁酸可以作为取食抑制剂的有效候选物质。幼虫对蔗糖、黑芥子苷和单宁酸的味觉反应在一定程度上解释了其取食选择行为的味觉基础。本研究为草地贪夜蛾的生态防治提供了味觉信息。     

The sweet-bitter taste of alcohol: aversion generalization to various sweet-quinine mixtures in the rat

Rats were trained to avoid a 5% alcohol solution and then testedwith either sweet + quinine hydrochloride solutions (Experiment1) or sweet + hydrochloric acid solutions (Experiment 2). Thesweet stimuli used were sucrose, glucose, fructose and saccharin.Significant aversion generalization was found only in Experiment1 where trained rats generalized to all four test stimuli, thussuggesting that alcohol has a sweet taste (in combination withbitter) not specific to one sweetener. No significant aversiongeneralization was noted in Experiment 2 when sweet + hydrochloricacid solutions were tested. In Experiment 3, rats were trainedto avoid 6% alcohol and tested with sucrose + quinine hydrochloridemixtures with varying concentrations of each component. In general,rats showed generalization of the alcohol aversions across thevarious concentrations of sucrose and quinine hydrochloridetested.     

QUININE HYDROCHLORIDE ACCEPTABILITY AFTER WATER DEPRIVATION IN GALLUS DOMESTICUS

The latency to peck and show the oral aversion response wasmeasured when 6 Brown Leghorn hens were presented with eitherwater or 0.005 M quinine hydrochloride (QHCl) after either 2,4 or 6 h water deprivation. The absence of any differences inthe latencies to peck at water with the 3 deprivation schedulesindicated no significant increase in the level of motivation,whereas, it was found that the latencies to peck at the quininesolution were significantly reduced with increasing deprivation.After 2 h deprivation the birds showed significantly longerlatencies than with water but after 6 h deprivation there wasno significant difference. By comparing the ratio values ofthe number of pecks followed by the oral aversion response dividedby the total number of pecks given to the QHCl solution it wasfound that there was a significant decrease in this ratio from2 to 6 h deprivation. It was suggested that the increase inacceptance of the quinine hydrochloride following deprivationmay be due to changes in ‘taste’ sensitivity.     

The contribution of taste bud populations to bitter avoidance in mouse strains differentially sensitive to sucrose octa-acetate and quinine

Mice of the SWR/J (SW) strain avoid orally delivered sucrose octa-acetate (SOA), whereas the mice of the C3HeB/FeJ (C3) strain are insensitive to SOA. Mice of both strains and of a congenic strain (C3.SW) that shares more than 99% of the C3 genome, were tested in a taste-salient brief-access taste test for responses to SOA and quinine hydrochloride, before and after transection of the glossopharyngeal or chorda tympani nerve, or sham surgery. Prior to surgery, congenic SOA tasters (C3.SW(T)) were phenotypically identical to the SW strain in avoidance of SOA, but showed a greater reduction in sensitivity after nerve transection. For quinine avoidance, which is thought to be a polygenic trait, SW mice showed the greatest sensitivity to quinine, C3 the least and C3.SW(T) mice were different from both parental strains, showing intermediate sensitivity. Nerve transections had only a moderate effect on quinine sensitivity, suggesting that both anterior and posterior taste bud fields contribute to behavioral quinine avoidance. These findings are discussed with regard to the distribution in the oral cavity of putative taste receptors for quinine and SOA and the peripheral organization of bitter taste.     

Differential covariation in taste responsiveness to bitter stimuli in rats

Variation exists in the sensitivity of individual rodents and humans to different bitter tastants. An absence of uniform correlation in responsiveness to different bitter substances across individuals within a species suggests heterogeneity in the mechanisms underlying stimulus processing within this taste modality. Here, we examined taste responsiveness of individual rats to three bitter compounds (quinine hydrochloride, denatonium benzoate, and cycloheximide) in short-term lick tests to determine the magnitude of covariation among responses to these stimuli and infer commonalities in their receptor and neural mechanisms. Rats were tested with a given pair of bitter stimuli during three sessions comprising randomized trial blocks of six concentrations of each stimulus + deionized water. Psychophysical functions were generated for individual rats for respective stimulus pairs, and concentrations of each stimulus that produced equivalent lick suppression relative to water were correlated across animals. Behavioral taste responsiveness to quinine hydrochloride strongly covaried with responsiveness to denatonium benzoate (r = +0.82). Lick responsiveness to quinine was less robustly correlated with that to cycloheximide (r = +0.44), and denatonium and cycloheximide responses failed to correlate. These results imply substantial overlap in the bitter taste coding mechanisms for quinine and denatonium but some degree of independence in the mechanisms responsible for gustatory processing of cycloheximide. More generally, these data reinforce the notion that bitter taste processing is not a homogeneous event.     

Distribution of Non-tasters for Phenylthiocarbamide and High Sensitivity to Quinine Hydrochloride of the Non-tasters in Japanese

The percentage of non-tasters for phenylthiocarbamide in 915Japanese students was 9.4%. The thresholds of the edge and backof the tongue to quinine hydrochloride were significantly smallerin the non-tasters than in the tasters. The thresholds of anytongue portions to NaCl, acetic acid or sucrose did not differbetween the tasters and the non-tasters. Chem. Senses 22: 547–551,1997.     

A quinine-activated cationic conductance in vertebrate taste receptor cells

The chincona alkaloid quinine is known to be a bitter tasting substance for various vertebrates. We examined the effects of quinine on isolated taste receptor cells from the bullfrog (Rana catesbeiana). Membrane currents were recorded by whole-cell recording, while quinine hydrochloride was applied extracellularly from a puffer pipette. At the resting potential (-77 +/- 9 mV, mean +/- SD, n = 49 cells), taste cells generated inward currents in response to quinine stimulation (> 1 mM), indicating a depolarizing response in the taste cells. Two types of current responses were observed; a newly found quinine-activated cationic conductance and a previously reported blocking effect of quinine on K+ conductances. The cationic current was isolated from the K+ current by using a Cs(+)-containing patch pipette. The relative permeabilities (Pion) of the quinine-activated cationic conductance were: PNa/PK/PCs = 1:0.5:0.42. The quinine dose-response relation was described by the Hill equation with the K1/2 of 3.6 mM and Hill coefficient of 5.3. When extracellular [Ca2+] (1.8 mM) was reduced to nominally free, the conductance was enhanced by about sixfold. This property is consistent with observations on quinine responses recorded from the gustatory nerve, in vivo. The quinine-induced cationic current was decreased with an application of 8-bromo-cAMP. We conclude that the bitter substance quinine activates a cation channel in taste receptor cells and this channel plays an important role in bitter taste transduction.     

Evaluation of microbial testing methods for the mutagenicity of quinoline and its derivatives

Using the mutational enhancement method and the Ames test, the mutagenicity and potential carcinogenicity of quinoline and its derivatives were determined and compared. Quinoline, 8-hydroxyquinoline, 5-hydroxyquinoline, 8-hydroxyquinoline sulfate, 6-nitroquinoline, 8-nitroquinoline, and 3-methylquinoline were mutagenic in the Ames direct plating test on TA 98 and TA 100 with activating system (S-9) from the rat liver. These compounds were not mutagenic in the mutational enchancement test onEscherichia coli HCR+ strain. 5,7-Dichloro-8-hydroxyquinoline, isoquinoline, and 2-chloroquinoline were nonmutagenic without or with S-9 in both the Ames and mutational enhancement test system. The compounds chloroquine, primaquine diphosphate, quinine hydrobromide, quinine hydrochloride, quinine lactate, quinine urea hydrochloride, quinine ethylcarbonate, quinine dihydrochloride, beta quinine quinine valerate, and quinine glycerophosphate were nonmutagenic with and without S-9 in the Ames test but mutagenic (20–60 g/ml) in the mutational enhancement test method onEscherichia coli HCR+ strains. The observations reported here point out that the Ames test responds negatively to several quinoline derivatives that are positive in the mutational enchancement test method.     

The adaptation of the frog tongue to various taste solutions: the effect on gustatory neural responses to bitter stimuli

1. After the frog tongue was adapted for 10 sec to various salts and sugars, the initial phasic component of gustatory neural responses to almost all of quinine hydrochloride (Q-HCl), quinine sulfate (Q-H2SO4). Brucine, caffeine and picric acid was suppressed. 2. Following 10 sec adaptation to acetic acid, the phasic responses to Q-HCl and Q-H2SO4 were unchanged, those to brucine and caffeine were enhanced, and that to picric acid was depressed slightly. 3. The response to any one of Q-HCl, Q-H2SO4. brucine and caffeine was suppressed after adaptation to the other three, while those to picric acid and nicotine were unchanged or enhanced after adaptation to another bitter solution.     

Sodium deprivation alters neural responses to gustatory stimuli

The effects of sodium deprivation for 10 d, a period sufficient to induce sodium appetite, on gustatory nerve discharges in rats were determined. Chorda tympani responses to concentration series of sodium chloride, sucrose, hydrochloric acid, and quinine hydrochloride were recorded and analyzed without the experimenter knowing the animal's deprivation condition. After deprivation, both whole nerve and single nerve fiber responses to sodium chloride were smaller; NaCl-best fibers, those more responsive to sodium chloride than to sucrose, hydrochloric acid, or quinine, were most affected. Thresholds had not changed; however, slopes of the stimulus-response functions for sodium chloride were lowered. Comparable changes in responses to the other stimuli did not occur. These results were discussed with respect to a possible relationship between changes in sodium chloride responsivity and changes in sodium intake, differences between methods of inducing sodium appetite, coding of taste quality and intensity, and mechanisms which might effect the responsivity change.     

Electrophysiological Study of Green Tea Taste

An astringent tea constituent, (?)-epigallocatechin gallate strongly depresses the glossopharyngeal nerve responses of the toad to other green tea constituents and presents a response pattern similar to that of green tea liquor. This substance also exhibits an inhibitory effect on responses to quinine hydrochloride and sucrose, but enhances the response to sodium chloride.     

The effect of alkaloids on sugar receptors and the feeding behaviour of the blowfly

ABSTRACT. The deterrent effect of alkaloids on feeding by the black blowfly Phormia regina Meigen (Diptera: Calliphoridae) was tested by determining tarsal thresholds for mixtures of sucrose and alkaloids. The following alkaloids were used: atropine sulphate, berberine sulphate, quinine mono-hydrochloride, caffeine, yohimbine sulphonic ester, pilocarpine hydrochloride, coniine hydrochloride and codeine. The same alkaloids were tested electrophysiologically on tarsal chemoreceptors (D hairs). Both behaviourally and electrophysiologically alkaloids reduced response to sucrose. Deterrence and peripheral inhibition could be blocked by increasing the concentration of sucrose. Application of kinetic analyses to the electrophysiological data ruled out competitive, non-competitive, and uncompetitive inhibition at receptor sites. There is no correlation of thresholds with available data on lipid solubility or octanol/water partition coefficients. The diverse pharmacological properties of alkaloids suggest that there is no uniform limiting mechanism for this multiform array of compounds.     

Facial nerve sensory responses recorded from the geniculate ganglion ofGallus gallus var.domesticus

Summary The extracellular responses of single sensory afferent cell bodies were recorded from the geniculate ganglion of the chicken following chemical, mechanical and thermal stimulation of the oral cavity using glass coated tungsten microelectrodes. Forty eight chemoreceptive units were identified from the anterior and posterior palate, and from the anterior mandibular area of the lower jaw. Their response characteristics to tyrode Ringer solution, distilled water, 0.05M hydrochloric acid, 0.5M sodium chloride, 1M fructose and 0.05M quinine hydrochloride were investigated. Only 5 units responded to a single stimulus and all of the other units responded to 2 or more stimuli. Thirty seven of the units which did not show single stimulus specificity did however respond best to one of the stimuli tested. The firing rates of these chemoresponsive units was slow, they showed little or no spontaneous activity and showed variable response patterns.Rapidly adapting and slowly adapting mechanoreceptors were also identified together with thermoreceptors (cold and warm units) and ear units.The results show that the facial nerve plays the major role in gustatory physiology of the chicken and these results are discussed in relation to the mammalian gustatory system.Abbreviations AMA anterior mandibular area - AP anterior palate - PP posterior palate - QHCl quinine hydrochloride     

Extra-lingual chemoreceptors in the chicken (Gallus domesticus)

The oral aversion behaviour of the chicken (head shaking, beakwiping and tongue/beak movements) was measured following oralstimulation with 0.1 M quinine hydrochloride, 40% sucrose, 3M sodium chloride, 5 M acetic acid and pure methyl anthranilate.Section of the lingual and laryngolingual nerves did not affectthe oral aversion behaviour and therefore demonstrates the presenceof functional extra-lingual chemoreceptors. The results arediscussed in relation to previous anatomical findings.     

ELECTROPHYSIOLOGICAL CORRELATES OF GUSTATORY CROSS ADAPTATION

Electrophysiological recordings of cross adaptation in the chordatympani nerve of the rat were obtained for all possible pairsof 17 salts, HCl, quinine hydrochloride, and sucrose, at concentrationschosen to produce equal neural responses. The initial transientphase of the summated whole nerve response to a salt could beeliminated or reduced following adaptation of the tongue toother salts. Salts with common cations cross adapted more thanthose with different cations. The effects of cross adaptationwere strikingly similar to those seen in human psychophysicalstudies and, in addition, closely paralleled Erickson's across-fibercorrelations between responses to pairs of salts. The data appearto be compatible with either an across-fiber pattern or a ‘labelled-line’view of taste quality coding.     

Modulation of human cortical swallowing motor pathways after pleasant and aversive taste stimuli

Human swallowing involves the integration of sensorimotor information with complexities such as taste; however, the interaction between the taste of food and its effects on swallowing control remains unknown. We assessed the effects of pleasant (sweet) and aversive (bitter) tastes on human cortical swallowing motor pathway excitability. Healthy adult male volunteers underwent a transcranial magnetic stimulation (TMS) mapping study (n = 9, mean age: 34 yr) to assess corticobulbar excitability before and up to 60 min after 10-min liquid infusions either 1) as swallowing tasks or 2) delivered directly into the stomach. Infusions were composed of sterile water (neutral), 10% glucose (sweet), and 0.5 mM quinine hydrochloride (bitter). The order of delivery was randomized, and each infusion was given on separate days. Pharyngeal motor-evoked potentials (PMEPs) were recorded from an intraluminal catheter as a measure of corticobulbar excitability and compared using repeated-measures and one-way ANOVA. After the swallowing task (water, glucose, or quinine), repeated-measures ANOVA revealed a significant time interaction across tastants (P 相似文献