Taste responses to binary mixtures of amino acids in the sea catfish, Arius felis

In vivo electrophysiological recordings in the sea catfish, Arius felis, showed that the magnitude of the integrated facial taste responses to binary mixtures of amino acids was predictable with knowledge obtained from previous cross-adaptation studies of the relative independence of the respective binding sites of the component stimuli. Each component from which equal aliquots were drawn to form the mixtures was adjusted in concentration to provide for approximately equal response magnitudes. The magnitude of the taste responses to binary mixtures whose component amino acids showed minimal cross-adaptation was significantly greater than that to binary mixtures whose components exhibited considerable cross-reactivity. There was no evidence for mixture suppression. The relative magnitude of the taste responses in the sea catfish to stimulus mixtures is similar to that previously reported for olfactory receptor responses in the freshwater channel catfish and chorda tympani taste responses in the hamster.

Spatial acuity of touch: ubiquitous decline with aging revealed by repeated threshold testing

Spatial acuity of touch, like that of vision, tends to decline eventually in nearly everybody's lifetime. This has been revealed by more thorough than customary testing of individual young and elderly subjects. Three kinds of acuity threshold were assessed repeatedly in the index finger. These measured ability to discriminate tactile (1) gaps (by a refined version of two-point threshold), (2) orientation of lines (across vs. along the finger), and (3) length of lines. These acuities relate to prominent discriminatory features of braille, and have been shown earlier to average about 1% larger per annum over the adult life span from about 20 to 80 years. Although there were reliable differences among the elderly subjects in the present experiment, all of them tested consistently worse than the least acute young adult controls. The customary single brief threshold tests heretofore applied are inadequate to capture this ubiquitous but differential individual deficit in advanced age; however, the average of six 15- to 20-min tests spread over 3 days proved more than adequate. The method of repeated threshold testing--applied earlier to olfactory and gustatory sensitivity, and now to tactile acuity--serves to dispel the notion that incidence of sensory loss with aging is highly idiosyncratic.

Clinical and physiological investigations in patients with taste abnormality

The cause of taste abnormality was investigated in 25 patients with decreased taste sensation (hypogeusia group) and 14 patients with abnormal taste sensation (dysgeusia group) by examining taste threshold, salivary flow rate, Candida cell culture, and laboratory examination of peripheral blood. The cause of hypogeusia was identified as iron deficiency in 7 patients, oral candidiasis in 6, hyposalivation (xerostomia) in 6, and psychiatric distress in 3, and could not be determined in 3 (idiopathic). Dysgeusia was associated with psychiatric distress in 8 patients, oral candidiasis in 3, drug medication in 2, and hyposalivation in 1. In the hypogeusia group, the decreased taste sensation generally corresponded with elevated taste thresholds, which decreased along with improvement of the decreased taste sensation in all except the 3 patients with psychiatric etiology and 2 of the 3 patients with idiopathic etiology. In contrast, no elevation or depression of taste thresholds were observed in the dysgeusia group, and the abnormal taste sensation did not disappear in most cases; however, drug-induced dysgeusia improved completely within 2 months after cessation of the drug administration. The serum copper and zinc levels were not decreased in any patient, but a decreased serum iron level was observed in 7 patients. Based on these results, it is concluded that abnormal taste sensation may be induced by many oral and systemic disturbances and that hypogeusia, which may be induced by deficiency of iron but not of zinc or copper, is usually accompanied by elevation of taste thresholds, while dysgeusia is not.

Probabilistic models for sequential taste effects in triadic choice

Sequential effects and positional response bias are accounted for in new models for triadic choice. These models were applied to data on distilled water and dilute NaCl solutions by use of the triangular and 3-alternative forced-choice methods with 4 participants. The concept of a "conditional stimulus" is introduced to describe stimuli that are created partially by prior oral environmental effects. The effects of 1 or 2 prior stimuli on triadic choice was evaluated. The triad models used were based on a Thurstonian variant of M. W. Richardson's (1938) method of triads and a Thurstonian model for first choice among 3 possibly different stimuli. Maximum likelihood estimates of the scale values for conditional stimuli and bias parameters showed that it was necessary only to consider 1 prior stimulus. It was also shown that salt concentration differences are not the physical analog of the mental representations for the conditional stimuli. The results strongly suggest a water taste to salt taste continuum.

[Electric gustatory threshold in diabetics and its clinical significance]

Electrogustometry was performed in diabetics and the correlation between the electric gustatory threshold and clinical factors of the patients (age, disease period and diabetic complications) were evaluated (n = 50). The results obtained were as follows: 1. The electric gustatory threshold rose with aging. The patient age range for further analysis was confined to 50 approximately 69 years old (n = 34) to exclude age dependency. 2. The patients with longer disease histories tended to show a higher electric gustatory threshold, indicating that taste abnormalities in diabetics progress with disease duration. 3. Elevation of the electric gustatory threshold in diabetics was observed before onset or at the earliest stage of the three major complications (diabetic neuropathy, retinopathy and nephropatho), and the threshold rose further with the progression of diabetic complications. Thus, the electric gustatory threshold is a sensitive indicator of diabetic nephropathy and was demonstrated to be a remarkably useful indicator for the prevention of diabetic complications, since it allows detection of the three major diabetic complications at their earliest stages.

Contribution of activity coefficients of methylene homologues to odor and flavor detection thresholds

Odor and flavor detection thresholds D were related to their activity coefficients at infinite dilution in water,gammaW, with constant values of DgammaW (apparent threshold activity) for methylene homologues of carbon number up to about 8 or 5.

Perceptual properties of benzoic acid derivatives

Sensory properties of equimolar concentrations of benzoic acid derivatives were examined using time-intensity procedures. Significant differences in maximum intensities (P < 0.005) were found for astringency, bitterness, prickling, sourness and sweetness. Although these compounds differed only in the number and position of the hydroxy groups, they exhibited quite different profiles. Gentisic acid had the highest sourness and bitterness maximum intensity, salicylic and gentisic acids were highest in astringency, and m-hydroxybenzoic acid was the sweetest sample. Benzoic acid had the highest intensity of prickling feeling which lasted 20 s longer than salicylic acid and 40 s longer than the other samples which elicited lowest intensity of prickling sensation.

[Influence of aging on electrogustometric threshold]

Electrogustometric testing was carried out, with one researcher examining the electrogustometric threshold at three sites, in 461 normal cases, by TR-06 (Rion Co.), over a wide range. A multiple comparison procedure (Tukey-Kramer) was applied to age groups, revealing a significant increase in the threshold with advancing age; high threshold values were observed in the "60s and older" group for the chorda tympani nerve area (tongue tip) and the glossopharyngeal nerve area (tongue base), and in the "70s and older" group for the superficial greater petrosal nerve area (soft palate). As to the gender difference in women, a significant drop was observed in the late teens whereas a low tendency in all sites tested was not statistically, significant in other age groups. Differences between the right and the left sides were seen in most cases but were within 6dB. As to site differences, the soft palate threshold was higher than those of the tongue tip and the tongue base in all age groups. A significant decrease in the threshold of the tongue tip, as compared to the tongue base, was observed for those in their late teens, whereas minimal differences were noted in the other age groups and at other sites. The soft palate threshold was significantly reduced in smokers in their 30s and 40s as compared with non-smokers.

Taste discrimination using alternative solvents for PTC and NaCl

Better discrimination was possible between threshold PTC solutions and pure solvent when the solvent was a tasteless, low concentration NaCl solution to which the subject had adapted, than when the solvent was purified water. The reverse was true for threshold NaCl stimuli. Subjective reports indicated this to be due to the absence or presence of taste cues from the solvent and stimulus after-effects. Interstimulus rinsing with the appropriate solvent improved discrimination.

A novel psychophysical procedure for bitter taste assessment in rats

A persistent problem with attempts to examine bitter taste mechanisms has been the lack of adequate behavioral methodology providing data which parallels that obtained from physiological investigations. We developed a brief contact procedure to assess the ability of rats to detect the presence of a weak bitter compound dissolved in a strong sucrose solution. Male Fischer 344 rats were trained to drink immediately to multiple 10-s presentations of acetaminophen (2, 8, 32, 128 mM), chlorpheniramine maleate (1, 3, 9, 27 mM) L-tryptophan (13.5, 27, 54, 108 mM), pseudoephedrine hydrochloride (1, 4, 16, 64 mM) and quinine hydrochloride (0.008, 0.04, 0.2, 1.0 mM) dissolved in 0.8 M sucrose. The number of licks to sucrose and water were also measured. A microcomputer controlled stimulus presentations and measured the animal's licks of each solution during each 10-s presentation. The responses to the bitter+sucrose mixture were significantly decreased at most concentrations with increasing levels of the bitter component. This was true for all five bitter-tasting compounds, but over different concentration ranges relatively unique to each compound. The present study is the first to characterize the sensory effects of acetaminophen, pseudoephedrine, and chlorpheniramine maleate, all purported to taste bitter to humans. These results demonstrate rats' acute ability to discriminate by taste not only the presence but the concentration of a dilute bitter compound dissolved in a strong sucrose solution.

Changes in patients' taste acuity after Roux-en-Y gastric bypass for clinically severe obesity

OBJECTIVE

Patients who have undergone Roux-en-Y gastric bypass (RYGB) for clinically severe obesity often report an aversion to sweet foods and meat. This study was designed to determine whether changes in taste acuity occur after RYGB.

DESIGN

This prospective, repeated measures trial evaluated acuity for sweet (sucrose) and bitter (urea) tastes, zinc status, and reported changes in taste perceptions in patients undergoing RYGB for weight reduction.

SUBJECTS

Taste acuity and serum zinc level were measured in 14 subjects, 6 men and 8 women (mean preoperative body mass index [calculated as kg/m2] = 60.8 +/- 11.8 and mean age = 38.4 +/- 6 years), before surgery and 6 and 12 weeks after surgery. Inquiries regarding taste preferences were made at each postoperative visit with specific reference to sweets and meat. Serum zinc level was measured at the same visit. A noncontrolled comparison group of 4 subjects who were consuming a very-low-calorie diet also underwent taste acuity testing at similar intervals.

MAIN OUTCOME MEASURES

The main outcome measures were recognition taste thresholds, serum zinc levels, and taste preference changes.

STATISTICAL ANALYSIS

Analysis of variance with repeated measures over time, Pearson correlation coefficients, and post hoc analysis of variance were used to analyze data.

RESULTS

Mean recognition thresholds for sucrose were 0.047 +/- 0.03 mol/L preoperatively and fell significantly to 0.024 +/- 0.01 and 0.019 +/- 0.01 mol/L at 6 and 12 weeks postoperatively, respectively. Overall, there were no significant differences in taste thresholds for urea over time; a significant difference was noted, however, in the pattern of change for urea between patients who reported an aversion to meats and those who did not. Zinc concentrations did not change during the study.

APPLICATION/CONCLUSIONS

At 6 weeks postoperatively, all patients reported that foods tasted sweeter, and they modified food selection accordingly. Six patients reported an aversion to meats associated with increased nausea and vomiting. Acuity for sweet and bitter tastes may need to be considered when planning dietary modifications for patients undergoing RYGB.

Selective inhibition of bitter taste of various drugs by lipoprotein

Previously, we demonstrated that lipoprotein composed of phosphatidic acid (PA) and beta-lactoglobulin (LG) selectively and reversibly suppress the frog taste nerve response to bitter substances. In the present study, we examined the effects of various lipoproteins on the taste sensation to various stimuli in humans by a psychophysical method. Among various lipoproteins composed of different of lipids and proteins, the lipoproteins composed of PA and proteins were most effective in suppressing bitter taste. The lipoproteins composed of PA and LG, bovine serum albumin, ovalbumin, alpha-lactoalbumin or casein similarly suppressed effects on sensation of bitter taste. Using PA-LG, the effects on taste sensation to various stimuli were examined. The bitter taste of all twelve substances examined was inhibited, while saltiness of NaCl and sweetness of sucrose were not inhibited. The inhibition of bitter taste was completely reversible. Masking of the target sites for bitter substances on the taste receptor membranes with PA-LG seems to contribute to the inhibition of bitter taste. Direct binding of the bitter substances to PA-LG in the medium also contributes to the inhibition of bitter taste of certain substances. Among various drugs, basic and hydrophobic substances such as quinine, denatortium and propranolol have low taste thresholds and are said to be the most bitter. PA-LG most effectively suppressed the bitter taste of such substances. PA originates from soybeans and the proteins used except for bovine serum albumin originate from milk or eggs, and hence the lipoproteins can be safely used to mask the bitter taste of drugs.

C3.SW-Soaa heterozygous congenic taster mice

Sensitivity to the bitter acetylated sugar sucrose octaacetate (SOA) is mediated by a single-locus system with three alleles in mice. Inbred strains are classified according to SOA phenotype as tasters, nontasters, or demitasters (intermediate sensitivity). A congenic quartet created from taster and nontaster strains has been used to investigate the effect of the Soa locus on non-SOA aspects of taste sensitivity. In this study, we created a third congenic set, C3.SW-Soaa, from taster (SWR/J) and demitaster (C3HeB/FeJ) strains. After 11 lineal backcross generations these C3.SW mice carry the tasting allele on a 99% C3 demitaster background. After testing a total of 938 mice, taster-demitaster proportions across 12 generations were consistent with expectations from a monogenic model. The resultant three-strain congenic series will allow further examination of the mechanisms of taste.

Prediction of sweetness intensity for equiratio aspartame/sucrose mixtures

The Equiratio Mixture Model predicts the responses to a series of equiratio mixtures on the basis of the psychophysical functions for the unmixed components. The model predicts the sweetness of mixtures of sugars and sugar-alcohols successfully, but is unable to predict mixture intensity for substances with different dynamic ranges. In this paper, the equi-intensity concept is introduced in the Equiratio Mixture Model by transforming the physical concentrations expressed in molarity into units that produce approximately equi-intense sensations. An empirical test using aspartame/sucrose mixtures shows that the modified Equiratio Mixture Model yields good predictions of mixture intensities.

Taste reactivity in high alcohol drinking and low alcohol drinking rats

High alcohol drinking (HAD) and low alcohol drinking (LAD) rats were tested, in three exposures, for taste reactivity to five concentrations of alcohol (5%, 10%, 20%, 30%, and 40%, v/v), water, and one concentration each of sucrose and quinine. Of the three reactivity exposures, one was done before a 3-week period of continuous access to water and 10% alcohol, the second test was done immediately after the consumption period, and the final reactivity test was done after 1 month of alcohol abstinence. The results showed that the groups did not differ in reactivity on the initial test. After the consumption tests (when the HAD rats consumed significantly more alcohol than the LAD rats), differences in reactivity were found: HAD rats produced significantly more ingestive responses (which promote consumption) and significantly fewer aversive responses (which facilitate fluid rejection) than LAD rats. These differences were maintained even after 1 month of alcohol abstinence. The present data replicate an earlier experiment with alcohol-preferring (P) rats and alcohol-non-preferring (NP) rats, and indicate that the selective breeding process does not produce differences in the innate perception of the taste of alcohol. However, after experience with drinking alcohol, rats selectively bred for high alcohol consumption exhibit a palatability shift reflected by high ingestive responding and little or no aversive responding. Such a shift would clearly contribute to the maintenance of high levels of alcohol consumption.

c-Fos induction in response to taste stimuli previously paired with amphetamine or LiCl during taste aversion learning

Amphetamine and lithium chloride (LiCl) are both effective unconditioned stimuli (USs) in the establishment of conditioned taste aversions (CTA) in the rat. However, the mechanism of action of these drugs is quite different with the area postrema and related emetic circuitry critical to the response to LiCl but not amphetamine. c-Fos immunohistochemistry was used to define brain regions activated during drug administration and during expression of a CTA using either amphetamine or LiCl as the US drug. Administration of LiCl induced dense c-Fos-like immunoreactivity (c-FLI) in the nucleus of the solitary tract (NTS) while amphetamine induced only light staining in this area. A conditioned stimulus (CS) saccharin solution paired with amphetamine, however, was associated with c-FLI in NTS in a pattern quite similar to that seen to a LiCl-paired CS. This suggests that the pattern of c-Fos expression to a taste CS after conditioning is characteristic of aversion conditioning, in general, and appears not to represent a matching of the conditioned response to specific unconditioned effects of the drug. To examine this conditioned response further, c-FLI to the aversive saccharin CS was compared to the response to quinine hydrochloride, which is innately aversive. Although behaviorally the animals' ingestive responses were quite similar, the saccharin CS induced significant elevations of c-FLI in NTS whereas the quinine did not. Thus, a taste which had become aversive by virtue of conditioning induced c-FLI expression in NTS while a taste which was inherently aversive did not.

Taste interaction of styrene/ethylbenzene mixtures in an oil-in-water emulsion

Styrene and ethylbenzene are present in detectable amounts in polystyrene packaging materials and migration of these compounds may cause a taint of the packed food. The effect of mixtures of styrene and ethylbenzene on the detection threshold concentration in a 5% oil-in-water emulsion was investigated with the constant stimulus differences test. The detection threshold concentrations of the individual compounds in the emulsion were found to be 1.0 ppm for styrene and 3.0 ppm for ethylbenzene. Linear regression of the percentages of correct answers and the logarithm of the sum of the concentrations of both compounds in the mixtures expressed as fractions of their threshold concentration gave the following relationship: % of correct answers = 42.5 x log (sum of threshold fractions) +74.8 (r = 0.87). Calculation of the sum of threshold fractions at the 75% point of correct answers gave a value of 1.0, which clearly indicates that the effect of mixing of styrene and ethylbenzene is additive at sub-threshold levels in a 5% oil-in-water emulsion.

[Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.)]

The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.

Detection of heteroquality taste mixtures

Detection thresholds were measured for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine hydrochloride) and for the 11 possible mixtures of these four substances. These 11 mixtures (6 binary, 4 ternary, and 1 quaternary) all turned out to be stimulus additive, in the sense that a person could reliably detect mixtures whose individual components are weaker than their unmixed thresholds. Tastants too weak to be perceived alone can thus make impact when in mixtures. The threshold concentration for a given compound was reduced in approximate proportion to the number of compounds added to it. This liberal heteroquality additivity contests the widespread belief that heteroquality mixtures (different chemicals evoking different qualities) are non-additive and homoquality mixtures (different chemicals evoking the same quality) are additive. Heteroquality additivity emerges on appropriate definition of the subject's task by forced choice (unavailable to earlier investigators), in order to skirt methodological pitfalls. Operating together, homo- and heteroquality additivity may concomitantly enable a person to sense natural mixtures of hosts of weak constituents, such as drinking water. In this regard, gustatory mixtures may function much as do mixtures of frequencies in audition and mixtures of gaseous compounds in olfaction.

[Whole mouth gustatory test (Part 1)--basic considerations and principal component analysis]

The whole mouth method gustatory test is a simple gustatory test. It can be applied easily, and can be used to assess overall taste which a subject is supposed to be feeling. In the present study, a new series of taste solutions for the use in the whole mouth gustatory test was prepared. In order to determine the normal range of gustation and relationships between each taste solution, gustatory threshold tests were conducted on 123 healthy volunteers (17-22 years old). The series of taste solutions represented 4 tastes, i.e., sweet, salty, sour, and bitter, and was prepared using sucrose, salt, tartaric acid and quinine, respectively. Recognition thresholds measured for each taste solution yielded normal ranges i.e., 0.0165 mol/l for the sweet solution, 0.0316 mol/l for the salty solution, 0.000734 mol/l for the sour solution, and 0.0000203 mol/l for the bitter solution which were almost the same as those published. The average thresholds obtained for all solutions were at almost always at the middle concentration level, i.e., level 6. Thus, this method can serve as a standard method of performing the whole mouth taste test. Principal component analysis of the thresholds obtained revealed that the primary component mainly demonstrated taste detection function, and that it could more or less be represented by the simple sum of each detection threshold. The analysis also showed that approximately 90% of taste threshold variation is explained by the 4 principal components. These findings provide further evidence that these four tastes comprise the basic elements of taste.

Taste performance in Sjogren's syndrome

Sjogren's Syndrome (SS) patients have impaired salivary gland function and an elevated frequency of oral complaints. The taste complaints are thought to be due to sensory deficits that arise in the absence of sufficient saliva to maintain taste receptors. We assessed the subjective complaints, salivary production and taste functioning of SS patients and unaffected individuals. We found the expected decreased salivary gland function and increased frequency of taste complaints. Our taste assessment with weak stimuli confirmed and expanded the previous report of decreased taste threshold sensitivity in SS. However, perception of stronger taste stimuli was not impaired. In contrast with previous reports, patient judgments of intensity were not significantly reduced for any of the four taste qualities. Although the salivary gland function of all patients was markedly impaired relative to that of controls, patients lacking measurable salivary flow were no more likely than patients with residual function to exhibit subjective complaints or taste impairments. Our observations are inconsistent with a simple causal chain running from salivary gland dysfunction to sensory loss to taste complaints.

Contextual effects in difference judgments

Manipulating stimulus spacing, stimulus frequency, or stimulus range usually affects intensity judgments. In six experiments, I investigated the locus of analogues of these contextual effects in a "difference" estimation task. When all stimuli elicited the same taste quality, stimulus distribution affected the scale values only when water was included in the stimulus set (Experiments 1-3). When the subjective ranges of two taste qualities were manipulated, different scale values were obtained for the separate qualities in the two conditions (Experiment 4). Manipulation of the expected response distribution did not affect the scale values or the responses (Experiments 5-6). It is concluded that shifts in stimulus distributions or stimulus ranges result in shifts in subjective scale values. The contextual effects can be interpreted as relative shifts of a number of gustatory continua, with water lying on a separate continuum. Proposed is a model for context-dependent judgments, consisting of four stages: stimulus classification, stimulus placement, continuum placement, and continuum projection.

Bitterness in wine

Bitterness in wine is elicited primarily by flavonoid phenols, which are bitter and astringent, and by ethanol. Monomeric flavonoid phenols are primarily bitter but as the molecular weight increases upon polymerization, astringency increases more rapidly than bitterness. The chiral difference between the two wine flavan-3-ol monomers produces a significant difference in temporal perception of bitterness: (-)-epicatechin is significantly more bitter and had significantly longer duration of bitterness than (+)-catechin. Ethanol enhances bitterness intensity and duration, whereas varying wine pH has little or no effect on perceived bitterness. Whereas PROP status had no significant effect on temporal perception of bitterness or astringency, subjects with low salivary flow rates took longer to reach maximum bitterness and astringency intensity and reported longer persistence of both attributes than high-flow subjects.

Is the bitter rejection response always adaptive?

The bitter rejection response consists of a suite of withdrawal reflexes and negative affective responses. It is generally assumed to have evolved as a way to facilitate avoidance of foods that are poisonous because they usually taste bitter to humans. Using previously published studies, the present paper examines the relationship between bitterness and toxicity in mammals, and then assesses the ecological costs and benefits of the bitter rejection response in carnivorous, omnivorous, and herbivorous (grazing and browsing) mammals. If the bitter rejection response accurately predicts the potential toxicity of foods, then one would expect the threshold for the response to be lower for highly toxic compounds than for nontoxic compounds. The data revealed no such relationship. Bitter taste thresholds varied independently of toxicity thresholds, indicating that the bitter rejection response is just as likely to be elicited by a harmless bitter food as it is by a harmful one. Thus, it is not necessarily in an animal's best interest to have an extremely high or low bitter threshold. Based on this observation, it was hypothesized that the adaptiveness of the bitter rejection response depends upon the relative occurrence of bitter and potentially toxic compounds in an animal's diet. Animals with a relatively high occurrence of bitter and potentially toxic compounds in their diet (e.g., browsing herbivores) were predicted to have evolved a high bitter taste threshold and tolerance to dietary poisons. Such an adaptation would be necessary because a browser cannot "afford" to reject all foods that are bitter and potentially toxic without unduly restricting its dietary options. At the other extreme, animals that rarely encounter bitter and potentially toxic compounds in their diet (e.g., carnivores) were predicted to have evolved a low bitter threshold. Carnivores could "afford" to utilize such a stringent rejection mechanism because foods containing bitter and potentially toxic compounds constitute a small portion of their diet. Since the low bitter threshold would reduce substantially the risk of ingesting anything poisonous, carnivores were also expected to have a relatively low tolerance to dietary poisons. This hypothesis was supported by a comparison involving 30 mammal species, in which a suggestive relationship was found between quinine hydrochloride sensitivity and trophic group, with carnivores > omnivores > grazers > browsers. Further support for the hypothesis was provided by a comparison across browsers and grazers in terms of the production of tannin-binding salivary proteins, which probably represent an adaptation for reducing the bitterness and astringency of tannins.(ABSTRACT TRUNCATED AT 400 WORDS)

Bitter taste in aging: compound-specific decline in sensitivity

Threshold sensitivity to and the perceived intensity of two bitter compounds, quinine sulfate and urea, were assessed in 52 young adults and 60 elderly adults. Consistent with previous literature, age-related declines in sensitivity to the bitterness of quinine were observed at both threshold and suprathreshold levels. In contrast, the same young and elderly subjects showed comparable sensitivity to the bitterness of urea. These results provide further support for the existence of multiple bitter taste transduction sequences in humans, and indicate that they may be differentially affected by aging.