Taste perception and coding in the periphery

Recent identification of taste receptors and their downstream signaling molecules, expressed in taste receptor cells, led to the understanding of taste coding in the periphery. Ion channels appear to mediate detection of salty and sour taste. The sensations of sweet, umami and bitter taste are initiated by the interaction of sapid molecules with the G-protein-coupled receptors T1Rs and T2Rs. Mice lacking either PLCβ2 or TRPM5 diminish behavioral and nerve responses to sweet, umami and bitter taste stimuli, suggesting that both receptor families converge on a common signaling pathway in the taste receptor cells. Nevertheless, separate populations of taste cells appear to be uniquely tuned to sweet, umami and bitter taste. Since PLCβ2-deficient mice still respond to sour and salty stimuli, sour and salty taste are perceived independent of bitter, umami and sweet taste. In this review, the recent characterization of the cellular mechanisms underlying taste reception and perception, and of taste coding in the periphery will be discussed. Received 5 March 2006; received after revision 2 May 2006; accepted 10 June 2006     

Molecular neurophysiology of taste in <Emphasis Type="Italic">Drosophila</Emphasis>

The recent identification of candidate receptor genes for sweet, umami and bitter taste in mammals has opened a door to elucidate the molecular and neuronal mechanisms of taste. Drosophila provides a suitable system to study the molecular, physiological and behavioral aspects of taste, as sophisticated molecular genetic techniques can be applied. A gene family for putative gustatory receptors has been found in the Drosophila genome. We discuss here current knowledge of the gustatory physiology of Drosophila. Taste cells in insects are primary sensory neurons whereupon each receptor neuron responds to either sugar, salt or water. We found that particular tarsal gustatory sensilla respond to bitter compounds. Electrophysiological studies indicate that gustatory sensilla on the labellum and tarsi are heterogeneous in terms of their taste sensitivity. Determination of the molecular bases for this heterogeneity could lead to an understanding of how the sensory information is processed in the brain and how this in turn is linked to behavior.Received 12 May 2003; received after revision 9 June 2003; accepted 13 June 2003     

Bitter peptides and bitter taste receptors

Bitter peptides are a structurally diverse group of oligopeptides often generated in fermented, aged, and hydrolyzed food products that make them unfavorable for consumption. Humans perceive bitterness by a repertoire of 25 human bitter receptors, termed T2Rs. Knowledge of the structural features of bitter receptors and of the factors that stimulate bitter receptors will aid in understanding the mechanism responsible for bitter taste perception. This article reviews the current knowledge regarding structural features of bitter peptides and bitter taste receptors. Received 24 November 2008; received after revision 11 December 2008; accepted 16 December 2008     

Synthetic identification as a hexapeptide of alpha substance-IB inducing sexual agglutination in Saccharomyces cerevisiae.

For the identification of a peptidyl principle inducing sexual agglutination in the yeast, 2 supposed hexapeptides (1a, b) were synthesized by the conventional method. The 1a (H-Arg-Gly-Pro-Phe-Pro-Ile-OH) revealed complete identity with the natural peptide in TLC, MS and biological property on agglutination. The 1b showed the sexual agglutinability in the same degree as 1a, though distinct differences were observed in the chemical data. Both 1a and 1b had a strong bitter taste.     

Expression profiling of Tas2r genes reveals a complex pattern along the mouse GI tract and the presence of Tas2r131 in a subset of intestinal Paneth cells

The chemical variability of the intestinal lumen requires the presence of molecular receptors detecting the various substances naturally occurring in the diet and as a result of the activity of the microbiota. Despite their early discovery, intestinal bitter taste receptors (Tas2r) have not yet been assigned an unambiguous physiological function. Recently, using a CRE-recombinant approach we showed that the Tas2r131 gene is expressed in a subset of mucin-producing goblet cells in the colon of mice. Moreover, we also demonstrated that the expression of the Tas2r131 locus is not restricted to this region. In the present study we aimed at characterizing the presence of positive cells also in other gastrointestinal regions. Our results show that Tas2r131⁺ cells appear in the jejunum and the ileum, and are absent from the stomach and the duodenum. We identified the positive cells as a subpopulation of deep-crypt Paneth cells in the ileum, strengthening the notion of a defensive role for Tas2rs in the gut. To get a broader perspective on the expression of bitter taste receptors in the alimentary canal, we quantified the expression of all 35 Tas2r genes along the gastrointestinal tract by qRT-PCR. We discovered that the number and expression level of Tas2r genes profoundly vary along the alimentary canal, with the stomach and the colon expressing the largest subsets.     

Synthetic identification as a hexapeptide ofα substance-IB inducing sexual agglutination in Saccharomyces cerevisiae

Summary For the identification of a peptidyl principle inducing sexual agglutination in the yeast, 2 supposed hexapeptides (1a, b) were synthesized by the conventional method. The1a (H-Arg-Gly-Pro-Phe-Pro-Ile-OH) revealed complete identity with the natural peptide in TLC, MS and biological property on agglutination. The1b showed the sexual agglutinability in the same degree as1a, though distinct differences were observed in the chemical data. Both1a and1b had a strong bitter taste.     

Deletion mapping of a new gustatory mutant inDrosophila melanogaster

Summary A gustatory mutant ofDrosophila melanogaster insensitive to the taste of salt has been isolated. Genetic crosses and a deletion mapping analysis show that this mutation, designatedgust-M ₁ is located in the 93C_3–6-93D_6–7 region of the third chromosome.gust-M ₁ is also insensitive to the taste of quinine sulfate. The behavior of this mutant may be explained by assuming thatgust-M ₁ could be a mutation perturbing functions in the central nervous system affecting the responses to both compounds.     

Speed and consistency of human decisions to swallow or spit sweet and sour solutions

Measurements of the frequency and speed of spitting or swallowing citric acid, sodium saccharin, or mixture solutions, using the taste of one of them as the definition of what was to be spit, revealed that ‘correct’ spits occurred on ≥70% of trials with equal reliability and latency among the liquids, indicating that recognition-based rejection decisions in adult humans are as rapid and consistent for an arbitrary sweet taste as for a sour or mixed taste.     

Speed and consistency of human decisions to swallow or spit sweet and sour solutions.

Measurements of the frequency and speed of spitting or swallowing citric acid, sodium saccharin, or mixture solutions, using the taste of one of them as the definition of what was to be spit, revealed that 'correct' spits occurred on > or = 70% of trials with equal reliability and latency among the liquids, indicating that recognition-based rejection decisions in adult humans are as rapid and consistent for an arbitrary sweet taste as for a sour or mixed taste.     

An initial phasic depolarization exists in the receptor potential of taste cells.

When frog taste cells were stimulated by varying salts after adaptation to water, quinine or acetic acid, a phasic depolarization appeared initially in the receptor potential of taste cells. The initial transient depolarization may be related to the enhancement of an initial phasic response in the taste nerve.     

超临界CO2萃取法提取库尔勒香梨精油及其成分分析研究

采用超临界CO2萃取法提取库尔勒香梨精油,用气相色谱-串联质谱技术对其成分进行分析,并对几种提取方法进行综合比较。结果表明,与水蒸气蒸馏法、固相微萃取法相比,超临界CO2萃取法具有香梨精油提取率最高,为0．0549％。感官分析的结果表明,超临界CO2萃取法所得的库尔勒香梨精油颜色为橙色透明液体,而且风味好。气相色谱-质谱联用（GC-MS）分析结果表明：超临界CO2萃取法所得的香梨精油中共鉴定出28种成分。丁酸乙酯、顺-7-十四烯-1-醇和乙酸己酯的含量最高,含量分别为5．19％、4．85％和4．37％。     

Influence of the viscous substance at the tip of the labellar hairs ofPhormia regina M. on the effectiveness of stimulation by cations and anions

Summary The stimulating effectiveness of salt solutions on the labellar taste hairs ofPhormia regina M. is discussed on the basis of ion diffusion properties across the mucopolysaccharidic layer at the hair tip.This work is partly supported by a grant from the Consiglio Nazionale delle Ricerche (CNR), Roma, Italy.     

Influence of temperature on taste perception

Daily experience tells us that temperature has a strong influence on how we taste. Despite the longstanding interest of many specialists in this aspect of taste, we are only starting to understand the molecular mechanisms underlying the temperature dependence of different taste modalities. Recent research has led to the identification of some strong thermosensitive molecules in the taste transduction pathway. The cold activation of the epithelial Na⁺ channel and the heat activation of the taste variant of the vanilloid receptor (TRPV1t) may underlie the temperature dependence of salt responses. Heat activation of the transient receptor potential channel TRPM5 explains the enhancement of sweet taste perception by warm temperatures. Current development of methods to study taste cell physiology will help to determine the contribution of other temperature-sensitive events in the taste transduction pathways. Vice versa, the analysis of the thermodynamic properties of these events may assist to unveil the nature of several taste processes. Received 29 August 2006; received after revision 5 October 2006; accepted 20 November 2006     

Electrical responses to taste chemicals across the dorsal epithelium of bullfrog tongue

Stimulation of the bullfrog tongue with taste chemicals produced a slow change in transepithelial potential difference across the dorsal epithelium. The potential profile was in many respects similar to that of the intracellularly recorded potential changes in taste cells and to the activity of taste fibers in frogs.     

Electrical responses to taste chemicals across the dorsal epithelium of bullfrog tongue

Summary Stimulation of the bullfrog tongue with taste chemicals produced a slow change in transepithelial potential difference across the dorsal epithelium. The potential profile was in many respects similar to that of the intracellularly recorded potential changes in taste cells and to the activity of taste fibers in frogs.     

Sur la biosynthèse des constituants amers des Simarubacées

Summary The biosynthesis of glaucarubinone (IXa) and glaucarubolone (IXb), the bitter constituents ofSimarouba glauca (Simaroubaceae), has been investigated with the help of [2-¹⁴C] mevalonic acid lactone. The results so far obtained are consistent with the scheme involving a tetracyclic triterpene of the apoeuphol type as a precursor of these bitter substances.

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Avec la collaboration technique de Mlle A.Merrien.     

Zur Frage des Vorkommens von N-Nitroso-Verbindungen im Tabakrauch

Summary Important facts in connection with the occurrence of N-Nitroso compounds in tobacco smoke have been summarized. This paper reports on analytical methods for the identification of N-Nitroso compounds. The figures known about nitrate content and volatile bases of tobacco, as well as the nitrogen oxides and volatile bases of tobacco smoke as precursors of N-Nitroso compounds, are summarized. The third order reaction of secondary amines with an equimolar mixture of nitric oxide and nitrogen dioxide is a precondition for the formation of N-Nitroso compounds in tobacco smoke. While examining tobacco smoke for N-Nitroso compounds, temperature and time conditions have to be adapted to the natural smoking process. The use of solvent as well as cold traps has to be avoided to exclude the formation of artifacts. Analyses completed under these conditions furnished results of 0.004µg of a mixture consisting of N-Nitroso-dimethylamine and N-Nitroso-pyrrolidine, calculated as N-NO per cigarette. A number of animalexperimental preconditions are still lacking, to judge the biological effects of these extraordinarily small amounts of N-Nitroso compounds.     

Peptide interactions with taste receptors: overlap in taste receptor specificity

Two hitherto unrelated areas of taste appear to provide an important insight into a class of taste receptor sites. A region of the sweet protein monellin is similar to a savory tasting beef octapeptide, and this peptide region could represent an overlap in the specificity of binding to a common peptide taste receptor site. Such an overlap in binding specificity explains the low but significant level of sweetness observed with savory tasting stimuli.     

Carbon dioxide-sensing in organisms and its implications for human disease

The capacity of organisms to sense changes in the levels of internal and external gases and to respond accordingly is central to a range of physiologic and pathophysiologic processes. Carbon dioxide, a primary product of oxidative metabolism is one such gas that can be sensed by both prokaryotic and eukaryotic cells and in response to altered levels, elicit the activation of multiple adaptive pathways. The outcomes of activating CO₂-sensitive pathways in various species include increased virulence of fungal and bacterial pathogens, prey-seeking behavior in insects as well as taste perception, lung function, and the control of immunity in mammals. In this review, we discuss what is known about the mechanisms underpinning CO₂ sensing across a range of species and consider the implications of this for physiology, disease progression, and the possibility of developing new therapeutics for inflammatory and infectious disease.     

Change in taste preference related to aging of taste cells in rat

Following the suppression of renewal of rat taste cells by vinblastine sulphate, the preference for sucrose decreased markedly while the aversion to quinine did not change. The results suggest that the sensitivity of taste cells to sucrose decreases with their aging, but the sensitivity to quinine increases.