Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids

The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP). We evaluated the role of these proteins and free amino acids that selectively interact with the PROP molecule, in modulating bitter taste responsiveness. Subjects were classified by their PROP taster status based on ratings of perceived taste intensity for PROP and NaCl solutions. Quantitative and qualitative determinations of Ps-1 and II-2 proteins in unstimulated saliva were performed by HPLC-ESI-MS analysis. Subjects rated PROP bitterness after supplementation with Ps-1 and II-2, and two amino acids (L-Arg and L-Lys) whose interaction with PROP was demonstrated by ¹H-NMR spectroscopy. ANOVA showed that salivary levels of II-2 and Ps-1 proteins were higher in unstimulated saliva of PROP super-tasters and medium tasters than in non-tasters. Supplementation of Ps-1 protein in individuals lacking it in saliva enhanced their PROP bitter taste responsiveness, and this effect was specific to the non-taster group.¹H-NMR results showed that the interaction between PROP and L-Arg is stronger than that involving L-Lys, and taste experiments confirmed that oral supplementation with these two amino acids increased PROP bitterness intensity, more for L-Arg than for L-Lys. These data suggest that Ps-1 protein facilitates PROP bitter taste perception and identifies a role for free L-Arg and L-Lys in PROP tasting.     

The taste, odor and hedonic quality of polyglycerols

Twenty subjects judged the taste and odor intensity and thetaste and odor pleasantness/unpleasantness of five concentrationsof sucrose, glycerol, a commercial triglycerol, a syntheticlinear diglycerol and a synthetic linear triglycerol. Judgmentsof intensity were made using the method of magnitude estimation;judgments of pleasantness/unpleasantness were made using a graphicline scale. Only the two linear polyglycerols had appreciableodor intensity. Both were described as having an ‘acrid’or ‘burnt caramel’ quality. The odor exponent forthe linear triglycerol was extremely high (1.44) and may beattributed to its intensely unpleasant quality. Sucrose wascharacterized solely by sweet taste, glycerol and the commercialtriglycerol by sweet and bitter tastes, the linear diglycerolby sweet, bitter and sour tastes, and the linear triglycerolby bitter and sour tastes. The relationships between perceivedtaste intensity and concentration were well described by powerfunctions, although the slope of the psychophysical functionfor the linear triglycerol was markedly lower than that forthe other compounds. The relative order of taste intensitieswas: linear triglycerol > sucrose > glycerol = lineardiglycerol > commercial triglycerol. Judgments of taste (andodor) pleasantness/unpleasantness showed only sucrose and glycerolto have positive hedonic qualities. All the polyglycerols werejudged unpleasant at all concentrations. Differences in thetaste and odor characteristics of the commercial and synthetictriglycerols were attributed to the commercial product beinga mixture of over 20 compounds. Although the synthetic lineardi- and triglycerols are effective in lowering water activity,these data suggest that more purified crystalline forms mustbe synthesized before they can be used effectively as humectantsfor intermediate moisture foods.     

Psychophysical evidence of taste dysfunction in burning mouth syndrome

Because subjects with burning mouth syndrome (BMS) frequentlyreport impaired taste, the present study was carried out on47 BMS subjects and 27 age–and sex-matched control subjectsto determine if there was any psychophysical evidence of tastedysfunction in BMS. Taste detection thresholds and taste intensityscaling for the modalities of sweet, salt, bitter and sour wereobtained. Compared with control subjects, BMS subjects as awhole displayed statistically significant alterations in sensorydysfunction both at threshold (for sweet) and at suprathresholdlevels (for sweet and sour). The BMS subjects were subsequentlydivided into those subjects who reported a dysgeusic tase (–75and 60% of the BMS subjects tested at threshold and suprathresholdlevels, respectively) and those without a dysgeusic taste ({smalltilde}24 and 40% of the subjects tested at threshold and suprathresholdlevels, respectively). When the data of these two groups werecompared with those of the control subjects, it became evidentthat at suprathreshold levels, differences in taste functionoriginated mainly from those BMS subjects with complaints ofa dysgeusic taste. These findings therefore indicate that psychophysicalevidence of taste dysfunction can be demonstrated in BMS andthat the changes in taste perception are particularly evidentin those BMS subjects with a self-reported symptom of dysgeusia.     

Individual differences in perception of bitterness from capsaicin, piperine and zingerone

It was recently shown that in some subjects capsaicin can evoke bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whether people who taste capsaicin as bitter also report bitterness from structurally similar sensory irritants that are known to stimulate capsaicin-sensitive neurons. The irritancy and taste of capsaicin and two of its most commonly studied congeners, piperine and zingerone, were measured in individuals who had been screened for visibility of, and reliable access to, the CV papillae. Approximately half of these individuals reported tasting bitterness from all three irritants when the stimuli were swabbed directly onto the CV papillae. Concentrations that produced similar levels of burning sensation across subjects also produced similar (though lower) levels of bitter taste. These results are consistent with the hypothesis that capsaicin and its congeners stimulate bitterness via a common sensory receptor that is distributed differentially among individuals. Additionally, bitter tasters rated gustatory qualities (but not burning and stinging) slightly but significantly higher than did bitter non-tasters, which suggests that perception of capsaicin bitterness is associated with a higher overall taste responsiveness (but not chemesthetic responsiveness) in the CV region.     

Propylthiouracil Tasting: Determination of Underlying Threshold Distributions using Maximum Likelihood

The ability to taste low concentrations of propylthiouracil(PROP) and related bitter compounds is heritable. The currentanalysis determines whether the distribution of PROP taste thresholdsis consistent with an additive or a dominant mode of Mendeliantransmission. To that end, the lowest concentration of PROPdetectable was determined for 1015 subjects and models of bi-or tri-modal distributions of PROP taste thresholds were tested.The model with the greatest likelihood had three distributionsand followed an additive model of PROP taste sensitivity ifthe variances associated with the distributions were assumedto be equal. However, if the taste thresholds were transformedto remove skewness, or if the variances were unequal, then three-or two-distribution models were equally likely. Resolution ofthe mode of inheritance for bitter taste perception awaits additionalfamily studies and the characterization of the molecular basisof taste perception for these bitter compounds. Chem. Senses20: 529–533, 1995.     

Time course of the involvement of the right anterior superior temporal gyrus and the right fronto-parietal operculum in emotional prosody perception

In verbal communication, not only the meaning of the words convey information, but also the tone of voice (prosody) conveys crucial information about the emotional state and intentions of others. In various studies right frontal and right temporal regions have been found to play a role in emotional prosody perception. Here, we used triple-pulse repetitive transcranial magnetic stimulation (rTMS) to shed light on the precise time course of involvement of the right anterior superior temporal gyrus and the right fronto-parietal operculum. We hypothesized that information would be processed in the right anterior superior temporal gyrus before being processed in the right fronto-parietal operculum. Right-handed healthy subjects performed an emotional prosody task. During listening to each sentence a triplet of TMS pulses was applied to one of the regions at one of six time points (400-1900 ms). Results showed a significant main effect of Time for right anterior superior temporal gyrus and right fronto-parietal operculum. The largest interference was observed half-way through the sentence. This effect was stronger for withdrawal emotions than for the approach emotion. A further experiment with the inclusion of an active control condition, TMS over the EEG site POz (midline parietal-occipital junction), revealed stronger effects at the fronto-parietal operculum and anterior superior temporal gyrus relative to the active control condition. No evidence was found for sequential processing of emotional prosodic information from right anterior superior temporal gyrus to the right fronto-parietal operculum, but the results revealed more parallel processing. Our results suggest that both right fronto-parietal operculum and right anterior superior temporal gyrus are critical for emotional prosody perception at a relatively late time period after sentence onset. This may reflect that emotional cues can still be ambiguous at the beginning of sentences, but become more apparent half-way through the sentence.     

TIME-INTENSITY PROPERTIES OF SWEET AND BITTER STIMULI: IMPLICATIONS FOR SWEET AND BITTER TASTE CHEMORECEPTION

Interindividual differences in sweet and bitter taste sensitivity were investigated using time-intensity (TI) measurements and multivariate statistics. TI profiles were obtained in triplicate from 25 subjects for 23 sweet and/or bitter stimuli first matched to be approximately equi-intense to 200 mM NaCl. Sweet stimuli, except for the larger sweeteners, were less persistent, and required less time to reach maximum intensity than bitter stimuli. The results of principal component (PCA) and cluster (CA) analyses of the stimuli X subjects matrices for maximum intensity (Imax), time to maximum intensity (Tmax), total duration (Tdur), and area under the curve (Area) suggest that sweet and bitter stimuli do not share common receptors; and that there are at least two receptor mechanisms each for sweet taste (one for sugars and other small compounds, and the other for large sweeteners) and bitter taste (one for PTC/PROP and one for other bitter compounds).     

Measures of individual differences in taste and creaminess perception

Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil (PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils have led to adoption of PROP as a measure of general oral sensitivity and as a predictor of dietary habits that could impact health. The results, however, have not been consistent. It was recently discovered that the ability to perceive "thermal taste" (i.e., sweetness from thermal stimulation alone) was associated with higher responsiveness to 4 prototypical taste stimuli but not to PROP. This finding implied that individual differences in taste perception are determined in large part by factors other than those related to genetic expression of the PROP receptor. The present study followed up this observation by comparing individual differences in perception of 4 prototypical taste stimuli (sucrose, NaCl, citric acid, and quinine) and PROP under conditions that also enabled assessment of the reliability of individual intensity ratings of taste. Creaminess ratings of 3 milk products that had different fat contents were also collected to investigate further the relationship between taste and oral somatosensory perception. The results showed that intensity ratings across 2 trials were significantly correlated for all 5 taste stimuli and that averaging across replicates led to significant correlations among the 4 prototypical stimuli. In contrast, the bitterness of PROP was correlated only with the bitterness of quinine. None of the taste stimuli, including PROP, was significantly correlated with ratings of creaminess. These results imply 1) that with the exception of PROP, as few as 2 intensity ratings of common taste stimuli can reveal individual differences in overall taste perception and 2) that any relationship between taste and oral sensation is too weak to be detected under the same conditions. Accordingly, the results support other evidence that the genetic factors which determine the ability to perceive PROP do not play a major role in overall taste and oral somatosensory perception.     

Functional Changes in the Human Auditory Cortex in Ageing

Hearing loss, presbycusis, is one of the most common sensory declines in the ageing population. Presbycusis is characterised by a deterioration in the processing of temporal sound features as well as a decline in speech perception, thus indicating a possible central component. With the aim to explore the central component of presbycusis, we studied the function of the auditory cortex by functional MRI in two groups of elderly subjects (>65 years) and compared the results with young subjects (<lt;30 years). The elderly group with expressed presbycusis (EP) differed from the elderly group with mild presbycusis (MP) in hearing thresholds measured by pure tone audiometry, presence and amplitudes of transient otoacoustic emissions (TEOAE) and distortion-product oto-acoustic emissions (DPOAE), as well as in speech-understanding under noisy conditions. Acoustically evoked activity (pink noise centered around 350 Hz, 700 Hz, 1.5 kHz, 3 kHz, 8 kHz), recorded by BOLD fMRI from an area centered on Heschl’s gyrus, was used to determine age-related changes at the level of the auditory cortex. The fMRI showed only minimal activation in response to the 8 kHz stimulation, despite the fact that all subjects heard the stimulus. Both elderly groups showed greater activation in response to acoustical stimuli in the temporal lobes in comparison with young subjects. In addition, activation in the right temporal lobe was more expressed than in the left temporal lobe in both elderly groups, whereas in the young control subjects (YC) leftward lateralization was present. No statistically significant differences in activation of the auditory cortex were found between the MP and EP groups. The greater extent of cortical activation in elderly subjects in comparison with young subjects, with an asymmetry towards the right side, may serve as a compensatory mechanism for the impaired processing of auditory information appearing as a consequence of ageing.     

Binary taste mixture interactions in prop non-tasters, medium-tasters and super-tasters

It is generally assumed that the mutual, but asymmetric, suppression of the components in binary taste mixtures is an invariant property of the human psychophysical response to such mixtures. However, taste intensities have been shown to vary as a function of individual differences in sensitivity, indexed by the perceived bitterness of 6-n-propylthiouracil (PROP). To determine if these variations in taste perception influence taste mixture interactions, groups of PROP super-, medium- and non-tasters assessed four binary taste mixtures: sweet-bitter [sucrose/quinine hydrochloride (QHCl)], sweet-sour (sucrose/citric acid), salty-bitter (NaCl/QHCl) and salty-sour (NaCl/citric acid). In each experiment, subjects received factorial combinations of four levels of each of two tastants and rated individual taste intensities and overall mixture intensity. For each taste quality, super-tasters typically gave higher ratings than either medium- or non-tasters, who tended not to differ. There were also group differences in the interactions of the mixtures' components. Super-tasters rated the overall intensity of the mixtures, most likely reflecting integration of the taste components, as greater than medium- and non-tasters, who again showed few differences. In sweet-bitter mixtures, non-tasters failed to show the suppression of sweetness intensity by the highest QHCl concentration that was evident in super- and medium-tasters. These data show that the perception of both tastes and binary taste mixture interactions varies as a function of PROP taster status, but that this may only be evident when three taster groups are clearly distinguished from one another.     

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   

Dissociation of neural representation of intensity and affective valuation in human gustation

We used a 2 x 2 factorial design to dissociate regions responding to taste intensity and taste affective valence. Two intensities each of a pleasant and unpleasant taste were presented to subjects during event-related fMRI scanning. The cerebellum, pons, middle insula, and amygdala responded to intensity irrespective of valence. In contrast, valence-specific responses were observed in anterior insula/operculum extending into the orbitofrontal cortex (OFC). The right caudolateral OFC responded preferentially to pleasant compared to unpleasant taste, irrespective of intensity, and the left dorsal anterior insula/operculuar region responded preferentially to unpleasant compared to pleasant tastes equated for intensity. Responses best characterized as an interaction between intensity and pleasantness were also observed in several limbic regions. These findings demonstrate a functional segregation within the human gustatory system. They also show that amygdala activity may be driven by stimulus intensity irrespective of valence, casting doubt upon the notion that the amygdala responds preferentially to negative stimuli.     

Responsiveness to 6-n-propylthiouracil (PROP) is associated with salivary levels of two specific basic proline-rich proteins in humans

Thiourea tasting can be predictive of individual differences in bitter taste responses, general food preferences and eating behavior, and could be correlated with saliva chemical composition. We investigated the possible relationship between PROP bitter taste responsiveness and the salivary proteome in subjects genotyped for TAS2R38 and gustin gene polymorphisms. Taste perception intensity evoked by PROP and NaCl solutions was measured in sixty-three volunteers (21 males, 42 females, age 25±3 y) to establish their PROP taster status, and 24 PROP super-tasters and 21 nontasters were selected to participate in the study. TAS2R38 and gustin gene molecular analysis were performed using PCR techniques. Qualitative and quantitative determination of salivary proteins was performed by HPLC-ESI-MS before and after PROP taste stimulation. PROP super-tastings was strongly associated with the 'taster' variant (PAV haplotype) of TAS2R38 and the A allele of rs2274333 polymorphism in the gustin gene and nontasting was associated with the minor alleles at both loci. ANOVA revealed that basal levels of II-2 and Ps-1 proteins, belonging to the basic proline-rich protein (bPRPs) family, were significantly higher in PROP super-taster than in nontaster un-stimulated saliva, and that PROP stimulation elicited a rapid increase in the levels of these same proteins only in PROP super-taster saliva. These data show for the first time that responsiveness to PROP is associated with salivary levels of II-2 peptide and Ps-1 protein, which are products of the PRB1 gene. These findings suggest that PRB1, in addition to TAS2R38 and gustin, could contribute to individual differences in thiourea sensitivity, and the expression of the PROP phenotype as a complex genetic trait.     

Temporal lobe volume in disorders with psychotic features

Since early neuropathological findings, temporal lobe has been related to the pathophysiology of some disorders with psychotic features. The aim of this study was to compare temporal lobe volumes and asymmetry differences in patients with schizophrenia, schizoaffective and bipolar disorders, disorders that cover the whole psychotic spectrum. Temporal lobe volumes were estimated using high resolution magnetic resonance imaging in 60 subjects, 15 subjects in each patient and one healthy volunteer (control) group. There are no statistically significant differences in temporal lobe volumes among patient and control groups. Comparison of left and right temporal lobes shows that left temporal lobes are smaller than right temporal lobes, however this difference reaches statistical significance only in groups of patients with schizoaffective and bipolar disorders. Overall temporal lobe volume may be less informative in respect to neuropathology of disorders with psychotic features than volumes of specific temporal lobe structures, in particular medial temporal lobe structures.     

抑郁症患者的脑CT灌注成像特征与认知功能的相关性

摘要 目的：探讨抑郁症患者的脑CT灌注成像特征与认知功能的相关性。方法：选取我院2020年1月到2023年1月收治的90例抑郁症患者作为研究对象,将其分为观察组,另选取同期来我院体检的90名健康志愿者作为对照组。收集所有受检者脑CT灌注成像检查数据,分析抑郁症患者的脑CT灌注成像特征,并建立受试者工作特征（ROC）曲线分析脑CT灌注成像对抑郁症的诊断效能。随后对观察组和对照组受检者均进行认知功能评估,其中包括连线检测（TMT）、视觉再生测验（VRT）、言语流畅性测验（VF）、数字广度测验（DST）以及数字符号测验（SDMT）,并分析脑CT灌注成像与抑郁症认知功能的相关性。结果：观察组与对照组受检者rCBV、rCBF、MTT、TIP、右枕叶、左枕叶、右颞叶、左颞叶、右顶叶、左顶叶CT值对比无明显差异（P＞0.05）,观察组与对照组受检者右额叶、左额叶CT值对比差异显著,观察组明显低于对照组（P＜0.05）;90例抑郁症患者经过汉密尔顿抑郁量表（HAMD）评估后分数均＞20分,确定存在抑郁症状,脑CT灌注成像与HAMD评分诊断抑郁症的准确性、灵敏度、特异性、阳性预测值和阴性预测值对比无明显差异（P＞0.05）,脑CT灌注成像的曲线下面积为83.89,最佳诊断着色界限值为82.53%,HAMD评分的曲线下面积为84.26,最佳诊断着色界限值为87.57%;观察组与对照组受检者连线提笔数、连线错误数、视觉再生检测结果对比无明显差异（P＞0.05）,观察组与对照组受检者连线、言语流畅性、数字广度、数字符号检测结果对比差异显著（P＜0.05）;Spearman相关分析结果表明：连线提笔数、连线错误数、视觉再生与脑CT灌注参数均无明显相关性（P＞0.05）,连线、言语流畅性、数字广度、数字符号与rCBV、rCBF、MTT、TIP、右枕叶、左枕叶、右颞叶、左颞叶、右顶叶、左顶叶CT值无明显相关性（P＞0.05）,连线与右额叶、左额叶CT值呈负相关（P＜0.05）,言语流畅性、数字广度、数字符号与右额叶、左额叶CT值呈正相关（P＜0.05）。结论：抑郁症患者的脑CT灌注成像与健康群体呈现差异,其中右额叶、左额叶差异情况最为显著,提示抑郁症患者可能存在大脑额叶功能改变,另外,抑郁症患者的大脑额叶功能与认知功能变化具有明显相关性。     

Regional specificity of chlorhexidine effects on taste perception

Chlorhexidine (CHX) gluconate, a bitter bis-biguanide antiseptic, reduces the intensity of the salty taste of NaCl and bitter taste of quinine in humans. This study addresses regional specificity of CHX's effects on taste. Perceptual intensity and quality were measured for separate taste bud containing oral loci innervated either by afferent fibers of cranial nerve (CN) VII or CN IX. Measurements were obtained following three 1-min oral rinses with either 1.34 mM CHX or water, the control rinse. CHX rinse reduced the intensity of NaCl more at the tongue tip and palate than at posterior oral sites. Thus, fungiform and palatal salt-taste receptors may differ from salt-taste receptors of the foliate and circumvallate taste papillae. The intensity of quinine.HCl was reduced equally by CHX at all sites tested but was frequently tasteless on the less sensitive anterior sites, suggesting quinine receptor diversity. In rodents, a portion of NaCl-taste receptors in the receptive field of CN VII is sensitive to the epithelial Na+ channel blocker amiloride and a portion is amiloride insensitive; all CN IX receptors are amiloride insensitive. The current results are the first to suggest that there may also be distinct, regionally specific populations of NaCl-taste receptors in humans.     

Autonomic nervous system responses associated with primary tastes

The hedonic dimension of the taste sensation plays a crucial role in the control of many taste-mediated responses related to food ingestion or rejection. The purpose of this study was to evaluate the emotional reactivity associated with each primary taste (sweet, salty, sour and bitter) through analysis of the variations of autonomic nervous system (ANS) parameters. Thirty-four healthy non-smoker volunteer subjects (17 males and 17 females, mean age = 28 years) participated in the experiment. Taste stimuli were solutions of 0.3 M sucrose (sweet), 0.15 M NaCl (salty), 0.02 M citric acid (sour) and 0.00015 M quinine sulfate (bitter). Evian mineral water was used as the diluent and control (neutral taste). Throughout the test, five ANS parameters (skin potential and skin resistance, skin blood flow and skin temperature, and instantaneous heart rate) were simultaneously and continuously recorded. Results of the ANOVA evidenced a significant effect of primary taste on skin resistance amplitude (P: < 0.001) and duration (P: < 0.0001), skin temperature amplitude (P: < 0.001), skin blood flow amplitude (vasoconstriction) (P: < 0.0001) and instantaneous heart rate increase (P: < 0.0001). Skin resistance and cardiac responses were the most relevant ANS parameters to distinguish among the taste solutions. The four primary tastes could be associated with significantly different ANS responses in relation to their hedonic valence: the pleasantly connoted and innate-accepted sweet taste induced the weakest ANS responses whereas the unpleasant connoted tastes (salty, sour and bitter) induced stronger ANS responses, the innate-rejected bitter taste inducing the strongest ones. Such a neurovegetative characterization of each primary taste could provide references for the hedonic analysis of the more complex gustative sensation attached to foods.     

A neural representation of prior information during perceptual inference

Perceptual inference is biased by foreknowledge about what is probable or possible. How prior expectations are neurally represented during visual perception, however, remains unknown. We used functional magnetic resonance imaging to measure brain activity in humans judging simple visual stimuli. Perceptual decisions were either biased in favor of a single alternative (A/ approximately A decisions) or taken without bias toward either choice (A/B decisions). Extrastriate and anterior temporal lobe regions were more active during A/ approximately A than A/B decisions, suggesting multiple representations of prior expectations within the visual hierarchy. Forward connectivity was increased when expected and observed perception diverged ("prediction error" signals), whereas prior expectations fed backward from higher to lower regions. Finally, the coincidence between expected and observed perception activated orbital prefrontal regions, perhaps reflecting the reinforcement of prior expectations. These data support computational and quantitative models proposing that a visual percept emerges from converging bottom-up and top-down signals.     

Evolution of bitter taste receptors in humans and apes

Bitter taste perception is crucial for the survival of organismsbecause it enables them to avoid the ingestion of potentiallyharmful substances. Bitter taste receptors are encoded by agene family that in humans has been shown to contain 25 putativelyfunctional genes and 8 pseudogenes and in mouse 33 putativelyfunctional genes and 3 pseudogenes. Lineage-specific expansionsof bitter taste receptors have taken place in both mouse andhuman, but very little is known about the evolution of thesereceptors in primates. We report the analysis of the almostcomplete repertoires of bitter taste receptor genes in human,great apes, and two Old World monkeys. As a group, these genesseem to be under little selective constraint compared with olfactoryreceptors and other genes in the studied species. However, incontrast to the olfactory receptor gene repertoire, where humanshave a higher proportion of pseudogenes than apes, there isno evidence that the rate of loss of bitter taste receptor genesvaries among humans and apes.     

Temporal properties of the human taste system.

An attempt to apply linear systems methods to the temporal properties of the human taste system is described. The percentage modulation in concentration required to detect a fluctuation in intensity was measured as a function of frequency of modulation. Both a sine-wave and a square-wave input were used. The sensitivity of the taste system at its maximum, and also at the low frequencies, was greater than expected from previous work based on classical methodology. The sensitivity of the taste system at its maximum, and also at the low frequencies, was greater then expected from previous work base on classical methodology. The sensitivity of the taste system to the various qualities was, in decreasing order, salty, sweet, sour, and bitter. The taste system in insensitive to frequencies above about 5 Hz. Except for bitter, representatives of the various taste qualities yielded similar functions within qualities.