SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE IN A MODEL SYSTEM

The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.     

Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli

Taste interactions between salts (NaCl, LiCl, KCl, L-arginine:L-asparticacid, Na-acetate and Na-gluconate) and bittertasting compounds(urea, quinine HCI, magnesium sulphate, KCI, amiloride HCI andcaffeine) were investigated. In each study binary combinationsof three or four concentrations of one bitter compound withfour concentrations (0, 0.1, 0.3 and 0.5 M) of one salt wererated for bitterness and saltiness using the method of magnitudeestimation. In most cases, perceived bitterness was suppressedby salts, although the degree of suppression varied. In general,bitterness suppression was not accompanied by an equivalentreciprocal suppression of saltiness. Only MgSO₄ and amiloridehad suppressing effects on the saltiness of NaCl at the intermediateconcentrations and no bitter compound affected the saltinessat the high concentrations of NaCl. Since salt suppressed thebitterness of urea effectively, a detailed analysis of suppressionof the bitterness of urea by different salts was conducted.Those studies indicated that the key component in this effectwas the sodium or lithium ion for two reasons: first, all threesodium salts and the lithium salt had a suppressive effect onbitterness, whereas KCl did not; secondly, the effect of a salton suppression of the bitterness of urea was independent ofits perceived saltiness; that is, NaCl, Na-acetate (which isperceived as less salty than NaCl), and Na-gluconate (whichis perceived as less salty than Na-acetate) reduced bitternesscomparably. These results suggest that there is a major peripheralcomponent to the suppression of the bitterness of urea, andperhaps other bitter tasting compounds, by sodium. Chem. Senses20: 609–623, 1995.     

RESPONSE SURFACES OF SENSORY CHARACTERISTICS FOR REDUCED SODIUM CHLORIDE AND PHOSPHATE SALTS IN EMULSIFIED TURKEY SAUSAGES

Emulsified turkey sausages (ETS) were prepared using varying concentrations of sodium chloride (NaCl; 1.5 to 2.0%), sodium tripolyphosphate (STPP, 0 to 0.5%), and sodium acid pyrophosphate (SAPP, 0 to 0.25%). The sensory characteristics (response variables) of saltiness, soapiness, and texture were evaluated using a trained taste panel. Response surface methodology was used to design and analyze this study. Over the levels of STPP and SAPP, saltiness increased as levels of NaCl were increased. When STPP and SAPP were evaluated in combination with NaCl, saltiness increased slightly as levels of STPP were increased; and saltiness decreased as levels of SAPP were decreased. Soapiness increased at low levels of NaCl (1.5%) as STPP increased. Texture firmness decreased as SAPP increased and STPP decreased at low levels of NaCl (1.5%). Results suggest that sensory perceptions in ETS products are a combination of NaCl, SAPP, and STPP mixtures.     

Requirement for glucose during in vitro culture of sheep preimplantation embryos.

Glucose utilization by sheep embryos was examined in 8-cell (N = 36) and blastocyst (N = 36) stages, by measuring conversion of [5-3H]glucose to 3H2O. Fifty percent glucose utilization occurred at 0.79 +/- 0.69 mM for 8-cell embryos and -0.06 +/- 0.15 mM for blastocysts. Development of 1- and 2-cell sheep embryos (N = 264) was examined under different glucose concentrations (0, 1.5, 3, or 6 mM) and in the presence or absence of 0.33 mM pyruvate and 3.3 mM lactate (PL). Overall, the presence of glucose was detrimental (P less than 0.001) to embryonic development. By contrast, the presence of pyruvate and lactate was beneficial (P less than 0.001) to development. An interaction was observed between the concentration of glucose and presence or absence of PL (P less than 0.05). An optimum level of glucose occurs at 0-3 mM in the presence of PL (P less than 0.1). Development to the blastocyst stage was observed in medium when supplemented with amino acids and albumin alone. Thus, glucose metabolism is not critical for embryonic development, but beneficial at low concentrations. High concentrations can inhibit development, possibly by inhibiting the tricarboxylic acid (TCA) cycle. Sheep embryos may also be using amino acids as an energy source for development.     

Effects of gymnemic acid concentration and time since exposure on intensity of simple tastes: A test of the biphasic model for the action of gymnemic acid

At several intervals following exposure to gymnemic acid, subjectsjudged the sweetness, bitterness, saltiness, and sourness ofsimple taste stimuli. The experiment was expressly designedto test Kennedy and Halpern's (1980) biphasic model for theaction of gymnemic acid. The model predicts selective suppressionof sweet taste immediately following exposure to gymnemic acidbut nonselective disruption of tastes with the passage of time.The data show dramatic reductions in sweet taste which recoverwith time but no reductions in bitterness, saltiness, or sournessat any time following exposure to any of a wide range of gymnemicacid concentrations.     

EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE

Multidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST-2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na⁺) as determined by ²³Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subjects.     

LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT1

Approximately 300 subjects participated in a test to determine whether the level of salt in popcorn affected the change in overall liking observed as a consequence of consuming a serving of popcorn. Subjects tasted and rated three samples of popcorn (low, medium, high salt levels), ate a serving of popcorn at one of the salt levels and then tasted and rated the three samples again. Subjects returned one or seven days later and tasted and rated the samples again. Overall liking, salt intensity and salt liking were measured. The subjects also completed a questionnaire about their liking and consumption of popcorn. Liking scores for the popcorns decreased after eating a 3-cup serving; however, sensory specific satiety for the different levels of salt was not observed. Consuming low salt popcorn increased the rated saltiness of the popcorns, whereas consuming high salt popcorn decreased the rated saltiness — probably a frequency effect. When subjects retasted the popcorns one or seven days later, all liking ratings increased except the salt liking ratings for the high salt sample. There was also a trend for the overall liking of this high salt sample to increase less than for the medium and low salt samples. Questionnaire measures of liking or consumption were not related to the changes in liking observed.     

THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED'BOLOGNA-TYPE'SAUSAGES

This study's objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. The 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p>0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt.     

Effect of creatine supplementation on cycle ergometer exercise in a hyperthermic environment

In order to examine thermoregulatory response to creatine (CR) supplementation, competitive male cyclists and triathletes (n = 7, VO2max = 50.6 +/- 0.8 ml x kg(-1) x min(-1)) completed three 1-hour hyperthermic (ambient temperature = 38.7 +/- 1.0 degrees C, relative humidity = 33 +/- 4%) exercise sessions at 181 +/- 12 W (50% of Wmax, approximately 66% of VO2max). Subjects completed a baseline (BL) session, then 2 sessions following 5 days of CR (20 g x d(-1)) and placebo (PL, 20 g x d(-1)) administered in a double-blind counterbalanced crossover manner with > or = 28-day washout. Pre-exercise BL, CR, and PL body mass were unchanged, with similar decreases in postexercise mass among the three conditions. Tympanic temperature, heart rate, systolic blood pressure, perceived exertion, and lactate, cortisol, and aldosterone concentrations increased similarly during BL, CR, and PL exercise. A greater (p = 0.013) estimated decrease in plasma volume occurred following BL (-16.5 +/- 2.0%) and PL (-17.6 +/- 1.7%) exercise compared to CR (-13.5 +/- 2.1%). Creatine supplementation reduces plasma volume loss during 1 hour of hyperthermic exercise but does not appear to otherwise change thermoregulatory response to hyperthermic exercise.     

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.     

MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINES

Interactions between taste and irritant sensations elicited by model ice wine solutions were investigated, including the use of U and Γ′ models for predicting the perceived intensity of these sensory interactions. Fifteen solutions of varying ethanol and sugar concentrations representative of commercial ice wine values were evaluated in two trials by a trained sensory panel (n = 12) for perceived sweetness, bitterness and heat intensities. Sweetness perception of lower sugar‐concentration level in ice wine model solution was affected by ethanol concentration. The sweetness intensities of the sugar and ethanol mixtures are higher than the sweetness intensities of sugar solutions. The Γ′ index indicates a slight synergy between ethanol and sugar on sweetness perception. The bitterness intensities elicited by ethanol–sugar mixtures are lower than those elicited by unmixed ethanol solutions. The Γ′ index indicates inhibition of ethanol and sugar perception on bitterness perception. Suppression of heat sensation was found in model base wine solutions across sugar and ethanol concentrations.     

Carbohydrate feeding and exercise: effect of beverage carbohydrate content

The purpose of this study was to determine the effect of ingesting fluids of varying carbohydrate content upon sensory response, physiologic function, and exercise performance during 1.25 h of intermittent cycling in a warm environment (Tdb = 33.4 degrees C). Twelve subjects (7 male, 5 female) completed four separate exercise sessions; each session consisted of three 20 min bouts of cycling at 65% VO2max, with each bout followed by 5 min rest. A timed cycling task (1200 pedal revolutions) completed each exercise session. Immediately prior to the first 20 min cycling bout and during each rest period, subjects consumed 2.5 ml.kg BW-1 of water placebo (WP), or solutions of 6%, 8%, or 10% sucrose with electrolytes (20 mmol.l-1 Na+, 3.2 mmol.l-1 K+). Beverages were administered in double blind, counterbalanced order. Mean (+/- SE) times for the 1200 cycling task differed significantly: WP = 13.62 +/- 0.33 min, *6% = 13.03 +/- 0.24 min, 8% = 13.30 +/- 0.25 min, 10% = 13.57 +/- 0.22 min (* = different from WP and 10%, P less than 0.05). Compared to WP, ingestion of the CHO beverages resulted in higher plasma glucose and insulin concentrations, and higher RER values during the final 20 min of exercise (P less than 0.05). Markers of physiologic function and sensory perception changed similarly throughout exercise; no differences were observed among subjects in response to beverage treatments for changes in plasma concentrations of lactate, sodium, potassium, for changes in plasma volume, plasma osmolality, rectal temperature, heart rate, oxygen uptake, rating of perceived exertion, or for indices of gastrointestinal distress, perceived thirst, and overall beverage acceptance.(ABSTRACT TRUNCATED AT 250 WORDS)     

Predictive thermal inactivation model for effects of temperature,sodium lactate,NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef

Analyses of survival data of a mixture of Salmonella spp. at fixed temperatures between 55 degrees C (131 degrees F) and 71.1 degrees C (160 degrees F) in ground beef matrices containing concentrations of salt between 0 and 4.5%, concentrations of sodium pyrophosphate (SPP) between 0 and 0.5%, and concentrations of sodium lactate (NaL) between 0 and 4.5% indicated that heat resistance of Salmonella increases with increasing levels of SPP and salt, except that, for salt, for larger lethalities close to 6.5, the effect of salt was evident only at low temperatures (<64 degrees C). NaL did not seem to affect the heat resistance of Salmonella as much as the effects induced by the other variables studied. An omnibus model for predicting the lethality for given times and temperatures for ground beef matrices within the range studied was developed that reflects the convex survival curves that were observed. However, the standard errors of the predicted lethalities from this models are large, so consequently, a model, specific for predicting the times needed to obtained a lethality of 6.5 log(10), was developed, using estimated results of times derived from the individual survival curves. For the latter model, the coefficient of variation (CV) of predicted times range from about 6 to 25%. For example, at 60 degrees C, when increasing the concentration of salt from 0 to 4.5%, and assuming that the concentration of SPP is 0%, the time to reach a 6.5-log(10) relative reduction is predicted to increase from 20 min (CV = 11%) to 48 min (CV = 15%), a 2.4 factor (CV = 19%). At 71.1 degrees C (160 degrees F) the model predicts that more than 0.5 min is needed to achieve a 6.5-log(10) relative reduction.     

Salt inhibition kinetics in nitrification of synthetic saline wastewater

Nitrification kinetics of synthetic saline wastewater was investigated by using an activated sludge unit. Initial experiments were performed with salt-free wastewater to obtain baseline information. Experiments with 3% salt concentration were performed at different sludge ages in order to investigate the system performance and salt inhibition effects on kinetic constants. Minimum sludge age required for complete nitrification increased from 12 days for salt-free wastewater to 25 days for 3% salt content. Salt inhibition was non-competitive type affecting both the maximum rate and the saturation constants. Inhibition constants were determined by using the experimental data as K(T1) = 200 g/liter and K(T2) = 7.4 g/liter. Further experiments were performed with salt concentrations between 0-5% to quantify variation of the rate and extent of COD removal with salt concentration. The rate and extent of nitrification decreased approximately 20% with 5% salt as compared to salt-free wastewater.     

Intraerythrocyte and plasma lactate concentrations during exercise in humans

The purpose of this study was to examine plasma and intraerythrocyte lactate concentrations during graded exercise in humans. Seven adult volunteers performed a maximum O2 uptake (VO2max) test on a cycle ergometer. Plasma and intraerythrocyte lactate concentrations (mmol . L-1 of plasma or cell water) were determined at rest, during exercise, and at 15-min post-exercise. The results show that plasma and intraerythrocyte lactate concentrations were not significantly different from each other at rest or moderate (less than or equal to 50% VO2max) exercise. However, the plasma concentrations were significantly increased over the intraerythrocyte levels at 75% and 100% VO2max. The plasma to red cell lactate gradient reached a mean (+/- SE) 1.7 +/- 0.4 mmol . L-1 of H2O at exhaustion, and was linearly (r = 0.84) related to the plasma lactate concentration during exercise. Interestingly, at 15-min post-exercise the direction of the lactate gradient was reversed, with the mean intraerythrocyte concentration now being significantly increased over that found in the plasma. These results suggest that the erythrocyte membrane provides a barrier to the flux of lactate between plasma and red cells during rapidly changing blood lactate levels. Furthermore, these data add to the growing body of research that indicates that lactate is not evenly distributed in the various water compartments of the body during non-steady state exercise.     

Methylxanthines as inducers of pectin lyase in Penicillium griseoroseum cultured on sucrose

Pectin lyase (PL) from Penicillium griseoroseum can be induced by xanthine, theobromine, theophylline and especially by caffeine and hypoxanthine (5 mmol l⁻¹ with 0·01% yeast extract (YE)). For caffeine and hypoxanthine, PL activity was, respectively, 5·2 and 3·7 times higher than with YE alone. The simultaneous addition of caffeine or hypoxanthine (5 mmol l⁻¹) and YE (0·1%) had a synergistic effect on PL activity as compared to the addition of these substances alone (0·2% YE; 10 mmol l⁻¹ caffeine; 10 mmol l⁻¹ hypoxanthine). Increasing caffeine concentrations (0–10 mmol l⁻¹) for a constant YE content of 0·01%, resulted in an increase in PL activity and a decrease in mycelial mass. For a constant caffeine concentration (5 mmol l⁻¹) and increasing YE contents (0–0·2%), a higher PL activity and mycelial mass were detected. The addition of caffeine (10 mmol l⁻¹) at the beginning of incubation increased PL activity and decreased mycelial mass, while caffeine added after 12 and 24 h resulted in decreases in PL activity and increases in mycelial mass. The results presented here indicate that methylxanthines, especially caffeine, can induce PL in P. griseoroseum .     

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.     

Additive effects of beta-alanine and sodium bicarbonate on upper-body intermittent performance

We examined the isolated and combined effects of beta-alanine (BA) and sodium bicarbonate (SB) on high-intensity intermittent upper-body performance in judo and jiu-jitsu competitors. 37 athletes were assigned to one of four groups: (1) placebo (PL)+PL; (2) BA+PL; (3) PL+SB or (4) BA+SB. BA or dextrose (placebo) (6.4 g day^?1) was ingested for 4 weeks and 500 mg kg^?1 BM of SB or calcium carbonate (placebo) was ingested for 7 days during the 4th week. Before and after 4 weeks of supplementation, the athletes completed four 30-s upper-body Wingate tests, separated by 3 min. Blood lactate was determined at rest, immediately after and 5 min after the 4th exercise bout, with perceived exertion reported immediately after the 4th bout. BA and SB alone increased the total work done in +7 and 8 %, respectively. The co-ingestion resulted in an additive effect (+14 %, p < 0.05 vs. BA and SB alone). BA alone significantly improved mean power in the 2nd and 3rd bouts and tended to improve the 4th bout. SB alone significantly improved mean power in the 4th bout and tended to improve in the 2nd and 3rd bouts. BA+SB enhanced mean power in all four bouts. PL+PL did not elicit any alteration on mean and peak power. Post-exercise blood lactate increased with all treatments except with PL+PL. Only BA+SB resulted in lower ratings of perceived exertion (p = 0.05). Chronic BA and SB supplementation alone equally enhanced high-intensity intermittent upper-body performance in well-trained athletes. Combined BA and SB promoted a clear additive ergogenic effect.     

The relationship of plasma ammonia and lactate concentrations to perceived exertion in trained and untrained women

The purpose of this study was to investigate the covariance between perceived exertion (recorded using Borg's category-ratio scale CR-10) and the relative oxygen uptake, and lactate and ammonia concentrations in blood from a peripheral vein. Ratings of perceived exertion (RPE) at 25%, 50%, 75% and 90% maximal oxygen uptake and lactate and ammonia concentrations were compared in well-trained women distance runners (n = 22) and untrained women (n = 10). Ammonia concentrations in peripheral venous blood were significantly correlated with RPE (P less than 0.05), both in the trained and untrained women. Differences between the trained and untrained subjects occurred when the ammonia concentration increased to 148 mumol.l-1 in both groups investigated; similarly, the mean RPE correlated significantly with the lactate concentration (P less than 0.05), both in the trained and untrained women and there was a difference in RPE between groups when lactate concentration in the blood had risen to 4.4 mmol.l-1. It would seem that the correlation of blood ammonia and lactate concentrations with RPE during exercise could be a useful indicator of the development of fatigue.     

Urinary prostanoid excretion in healthy women with different degrees of induced potassium depletion.

Plasma renin activity (PRA), urinary excretions of PGE2, 6-keto-PGF1 alpha (6KPGF), TXB2 and renal function were determined in healthy women both in normal potassium balance (N, n = 14) and in experimental potassium depletion (KD). KD was induced by natriuretic treatment--associated to replacement of net NaCl and water losses--in the presence of either normal (congruent to 50 mmol/d) or low (less than or equal to 10 mmol/d) dietary potassium intake. By using different depletive patterns, three groups with estimated cumulative potassium deficit (mean +/- SEM) of 124 +/- 38 (KD0, n = 8), 160 +/- 43 (KD1, n = 8) and 198 +/- 22 mmol (KD2, n = 6), respectively, were obtained. Renal function by the clearance (cl.) method and urinary prostanoid concentrations by the RIA method were estimated during hypotonic polyuria (oral water load) and subsequent moderate antidiuresis induced by a low-dose infusion of lysine-8-vasopressin. 1. In KD0 group the potassium depletive treatment was inefficacious in significantly reducing either the plasma potassium concentration (PK) or the urinary potassium excretion (UKV). The reductions of PK and UKV as well as the enhancement of PRA became significant in KD1 and KD2 groups. 2. The urinary prostanoid excretions were not significantly changed in the KD0 and KD1 groups while in the KD2 group they were reduced, mainly concerning the urinary 6KPGF excretion. 3. Furthermore in the KD2 group, with larger potassium depletion, some of the typical hypokalemic renal dysfunctions appeared. The data suggest that a pathophysiologically critical degree of potassium depletion is associated with an inhibited renal prostanoid synthesis as well as an increased renin secretion.