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Steiner D, Meyer A, Immohr LI, Pein-Hackelbusch M. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics 2024; 16:658. [PMID: 38794320 PMCID: PMC11125162 DOI: 10.3390/pharmaceutics16050658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/03/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords 'electronic', 'tongue', 'bitter', and 'drug' in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness.
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Affiliation(s)
- Denise Steiner
- Institute of Pharmaceutical Technology and Biopharmaceutics, University of Muenster, Corrensstraße 48, 48149 Muenster, Germany;
| | - Alexander Meyer
- Institute for Life Science Technologies (ILT.NRW), Ostwestfalen-Lippe University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany
| | | | - Miriam Pein-Hackelbusch
- Institute for Life Science Technologies (ILT.NRW), Ostwestfalen-Lippe University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany
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2
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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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3
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Goza JL, Ziegler GR, Wee J, Hayes JE, Hopfer H. Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes. Food Res Int 2022; 158:111573. [DOI: 10.1016/j.foodres.2022.111573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 05/13/2022] [Accepted: 06/17/2022] [Indexed: 11/26/2022]
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Perez F, Vallet T, Bravo Z, Callahan K, Ruiz F. Acceptability of Mebendazole Chewable Tablet in Children Aged 2 to 4 Years in Peru. Pharmaceutics 2021; 14:pharmaceutics14010027. [PMID: 35056923 PMCID: PMC8780656 DOI: 10.3390/pharmaceutics14010027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/13/2021] [Accepted: 12/21/2021] [Indexed: 01/13/2023] Open
Abstract
Soil-transmitted helminthiasis (STH) is among the most common of parasitic infections, affecting vulnerable populations in tropical/subtropical areas globally. In endemic countries, children, a high-risk population, require treatment and preventive interventions. Mebendazole, a WHO-recommended medicine, originally formulated as a tablet that was often crushed for administration to young children unable to swallow it, was reformulated as a chewable tablet. Acceptability is a key aspect for treatment effectiveness in pediatrics. Herein, we used a validated data-driven approach to investigate the acceptability of the 500-mg mebendazole chewable tablet in children aged 2 to 4 years in Peru. Observer-reported outcomes were collected for 182 medicine intakes. Acceptability was scored using the acceptability reference framework: a three-dimensional map juxtaposing “positively accepted” and “negatively accepted” profiles. Results found that the 500-mg mebendazole chewable tablet was classified as “positively accepted” in children aged 2 to 4 years. Acceptability increased with age and some acceptability issue remain for the younger children. Nevertheless, this formulation was considerably better accepted than the conventional tablets regardless of treatment in young children. This chewable formulation appears to be an appropriate alternative to the hard tablet of mebendazole for treatment of STH and preventive interventions in children aged 2 to 4 years.
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Affiliation(s)
- Fernando Perez
- INMED Partnerships for Children/INMED Andes, 21630 Ridgetop Circle, Sterling, VA 20166, USA; (F.P.); (Z.B.); (K.C.)
| | - Thibault Vallet
- ClinSearch, 110 Avenue Pierre Brossolette, 92240 Malakoff, France;
| | - Zarela Bravo
- INMED Partnerships for Children/INMED Andes, 21630 Ridgetop Circle, Sterling, VA 20166, USA; (F.P.); (Z.B.); (K.C.)
| | - Kristin Callahan
- INMED Partnerships for Children/INMED Andes, 21630 Ridgetop Circle, Sterling, VA 20166, USA; (F.P.); (Z.B.); (K.C.)
| | - Fabrice Ruiz
- ClinSearch, 110 Avenue Pierre Brossolette, 92240 Malakoff, France;
- Correspondence: ; Tel.: +33-1-4735-1717
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Madsen SK, Thulesen ET, Mohammadifar MA, Bang-Berthelsen CH. Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert. Foods 2021; 10:foods10123010. [PMID: 34945561 PMCID: PMC8702038 DOI: 10.3390/foods10123010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/26/2021] [Accepted: 11/29/2021] [Indexed: 01/01/2023] Open
Abstract
Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.
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6
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Berube L, Duffy VB, Hayes JE, Hoffman HJ, Rawal S. Associations between chronic cigarette smoking and taste function: Results from the 2013-2014 national health and nutrition examination survey. Physiol Behav 2021; 240:113554. [PMID: 34375623 DOI: 10.1016/j.physbeh.2021.113554] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 11/19/2022]
Abstract
We identified associations between cigarette-smoking and taste function in the U.S. NHANES 2013-2014. Adults ≥ 40 years (n = 2849, nearly half former or current smokers) rated whole-mouth and tongue-tip bitter (1 mM quinine) and salt (1 M NaCl, 0.32 M NaCl) intensities and reported smoking history (pack years, PY), dependence (time to first cigarette, TTFC) and menthol/non-menthol use. Perceived intensity on the tongue-tip averaged just below moderate for quinine and moderate to strong for 1 M NaCl. Current chronic smokers (≥ 20 PY) reported lower bitter and salty intensities on the tongue-tip (β: -2.0, 95% CI: -3.7 to -0.4 and β: -3.6, 95% CI: -6.9 to -0.3, respectively) than never smokers. Similarly, compared to never smokers, dependent current smokers (TTFC ≤ 30 min) and dependent chronic smokers (≥ 20 PY, TTFC ≤ 30 min) rated less bitter (β: -2.0, 95% CI: -4.0 to 0.1 and β: -2.9, 95% CI: -4.5 to -1.3, respectively) and salty (β: -5.3, 95% CI: -9.3 to -1.4 and β: -4.7, 95% CI: -8.6 to -0.7, respectively) intensities on the tongue-tip. Depressed tongue-tip intensity in dependent smokers (with/without chronicity) versus never smokers was significant in younger (40-65 years), but not older (> 65 years) adults. Former smokers, non-chronic/less dependent smokers, and menthol smokers were more likely to report elevated whole-mouth quinine and 1 M NaCl intensities. Tongue-tip and whole-mouth taste intensity concordance varied between smokers and never smokers-current dependent smokers were more likely to rate tongue-tip quinine and NaCl lower than their respective whole-mouth tastants (OR: 1.8, 95% CI: 1.0 to 3.1 and OR: 1.8, 95% CI: 1.1 to 2.8, respectively). In summary, these U.S. nationally-representative data show that current smoking with chronicity and/or dependence associates with lower tongue-tip intensity for bitter and salty stimuli. Smokers with greater exposure to nicotine and/or dependence showed greater risk of taste alterations, with implications for diet- and smoking-related health outcomes.
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Affiliation(s)
- Lauren Berube
- Department of Clinical and Preventive Nutrition Sciences, Rutgers School of Health Professions, 65 Bergen St., Newark, NJ 07107-1709, United States
| | - Valerie B Duffy
- Department of Allied Health Sciences, University of Connecticut, 358 Mansfield Rd, Storrs, CT 06269, United States
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, 220 Erickson Food Science Building, University Park, PA 16802, United States; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Erickson Food Science Building, University Park, PA 16802, United States
| | - Howard J Hoffman
- Epidemiology and Statistics Program, Division of Scientific Programs, National Institute on Deafness and Other Communication Disorders, National Institutes of Health, (NIH), 10 Center Dr., Bethesda, MD 20892, United States
| | - Shristi Rawal
- Department of Clinical and Preventive Nutrition Sciences, Rutgers School of Health Professions, 65 Bergen St., Newark, NJ 07107-1709, United States.
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Söylemez C, Türkmen İ, Özen İ. Achieving Dual-Functionality by Surface Coating of Zeolite with Stearic Acid: Combining Breathability and Odor Control Properties in Polyethylene/Zeolite Composite Films. Macromol Res 2020. [DOI: 10.1007/s13233-020-8154-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Olmos J, Pereira C. Electrochemical sensing and characterization of denatonium ion by ion transfer at polarized liquid/liquid interfaces. J Electroanal Chem (Lausanne) 2020. [DOI: 10.1016/j.jelechem.2020.113860] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Stagner WC, Gaddam S, Parmar R, Ghanta AK. Sucrose octaacetate. PROFILES OF DRUG SUBSTANCES, EXCIPIENTS, AND RELATED METHODOLOGY 2019; 44:267-291. [PMID: 31029220 DOI: 10.1016/bs.podrm.2019.02.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Sucrose octaacetate (SOA) is a United States National Formulary (NF) monograph compendial material (U.S. Pharmacopeia, 2008), and, as shown in Fig. 1, has eight acetate groups attached to a sucrose moiety. It is a natural product that has been extracted from the seeds of Annona cornifolia (Lima et al., 2011). It is nontoxic (Sigma-Aldrich, 2016) and has a number of uses based on its bitter taste. For example, sugar is rendered too bitter is eat at a concentration of 0.06% (w/w) SOA (Mann et al., 1992). SOA can form 255 different possible isomers and degradation products, all of which have a very low molar absorptivity. Its ultraviolet molar absorptivity at 210nm has been reported to be 439 absorption units/cm/M in water and 442 absorption units/cm/M in 30:70 acetonitrile-water.
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Affiliation(s)
- William Craig Stagner
- Campell University College of Pharmacy & Health Sciences, Buies Creek, NC, United States
| | - Shalini Gaddam
- Campell University College of Pharmacy & Health Sciences, Buies Creek, NC, United States; Eurofins Lancaster Laboratories, Foster City, CA, United States
| | - Rudrangi Parmar
- Campell University College of Pharmacy & Health Sciences, Buies Creek, NC, United States
| | - Ajay Kumar Ghanta
- Campell University College of Pharmacy & Health Sciences, Buies Creek, NC, United States; Sancilio and Company, Formulation Development, Riviera Beach, FL, United States
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10
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Wysocka I, Gębicki J, Namieśnik J. Technologies for deodorization of malodorous gases. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:9409-9434. [PMID: 30715695 PMCID: PMC6469639 DOI: 10.1007/s11356-019-04195-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Accepted: 01/08/2019] [Indexed: 06/09/2023]
Abstract
There is an increasing number of citizens' complaints about odor nuisance due to production or service activity. High social awareness imposes pressure on entrepreneurs and service providers forcing them to undertake effective steps aimed at minimization of the effects of their activity, also with respect to emission of malodorous substances. The article presents information about various technologies used for gas deodorization. Known solutions can be included into two groups: technologies offering prevention of emissions, and methodological solutions that enable removal of malodorous substances from the stream of emitted gases. It is obvious that the selection of deodorization technologies is conditioned by many factors, and it should be preceded by an in-depth analysis of possibilities and limitations offered by various solutions. The aim of the article is presentation of the available gas deodorization technologies as to facilitate the potential investors with selection of the method of malodorous gases emission limitation, suitable for particular conditions.
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Affiliation(s)
- Izabela Wysocka
- Faculty of Environmental Sciences, Department of Environmental Engineering, University of Warmia and Mazury in Olsztyn, 117 Warszawska St., 10-701 Olsztyn, Poland
| | - Jacek Gębicki
- Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdańsk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdańsk, Poland
| | - Jacek Namieśnik
- Faculty of Chemistry, Department of Analytical Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdańsk, Poland
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11
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Feron G. Unstimulated saliva: Background noise in taste molecules. J Texture Stud 2018; 50:6-18. [PMID: 30246386 DOI: 10.1111/jtxs.12369] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/10/2018] [Accepted: 09/11/2018] [Indexed: 12/16/2022]
Abstract
Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self-adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. PRACTICAL APPLICATION: Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter-individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.
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Affiliation(s)
- Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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12
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Dille MJ, Hattrem MN, Draget KI. Bioactively filled gelatin gels; challenges and opportunities. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.12.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Gaddam S, Stagner WC. Sucrose Octaacetate Chemical Kinetics and Shelf Lives at Various Formulation pHs. AAPS PharmSciTech 2018. [PMID: 28646247 DOI: 10.1208/s12249-017-0829-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Developing pediatric friendly dosage forms is a high priority worldwide. Sucrose octaacetate (SOA) has been recommended for use as a surrogate for bitter tasting active pharmaceutical ingredients. Even though SOA has found a number of human use applications and has been employed for decades, there are no rigorous chemical kinetic studies reported. A recently reported SOA stability-indicating method was used to perform SOA chemical kinetic and stability studies. As part of the chemical kinetic study, reaction order, activation energies, extrapolated rate constants, pH-rate profiles at 4 and 25°C, and estimated shelf lives at 4 and 25°C at different buffer pHs are provided. The estimated SOA shelf lives at 25°C and pHs 4.00, 5.20, and 6.00 were 25.3, 114, and 27.4 days, respectively. At 4°C, SOA's estimated shelf lives were 0.478, 5.26, and 1.47 years at pHs 4.00, 5.20, and 6.00, respectively. SOA can be formulated at pHs 4 to 6 and stored at 25°C for short-duration (less than 25 days) uses such as a bitter tasting surrogate for fundamental taste mechanism studies or brief taste masking assessment clinical studies. For longer term solution studies, like being used as a bitter tasting control for blinded clinical trials, SOA should be formulated at the optimum pH of 5.40 and refrigerated at 4°C for maximum stability. The reported data can be used as a starting point for developing stable SOA formulations and estimating shelf life.
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Lege S, Guillet G, Merel S, Yanez Heras JE, Zwiener C. Denatonium - A so far unrecognized but ubiquitous water contaminant? WATER RESEARCH 2017; 112:254-260. [PMID: 28171820 DOI: 10.1016/j.watres.2017.01.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2016] [Revised: 01/25/2017] [Accepted: 01/28/2017] [Indexed: 06/06/2023]
Abstract
Denatonium is one of the bitterest substances known to man and therefore applied in numerous consumer products to prevent an accidental or intentional consumption. So far no information was available on the occurrence of this compound in the environment. A sensitive targeted method was developed and applied to water samples taken in the federal state of Baden-Württemberg, Germany. Denatonium was detected in 100% of the investigated 22 wastewater treatment plant (WWTP) effluents with a maximum concentration of 341 ng L-1. Additionally, water samples were taken from the Ammer river over a period of one week and all wastewater impacted samples showed denatonium at concentrations up to 195 ng L-1. Retrospective analysis of high-resolution mass spectrometric measurements of WWTP effluents from Italy and Switzerland confirmed and therefore point to an international occurrence of denatonium as anthropogenic contaminant.
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Affiliation(s)
- Sascha Lege
- University of Tübingen, Environmental Analytical Chemistry, Hölderlinstraße 12, 72074 Tübingen, Germany
| | - Gaëlle Guillet
- University of Tübingen, Hydrogeochemistry/Applied Geology, Hölderlinstraße 12, 72074 Tübingen, Germany
| | - Sylvain Merel
- University of Tübingen, Environmental Analytical Chemistry, Hölderlinstraße 12, 72074 Tübingen, Germany
| | - Jorge Eduardo Yanez Heras
- University of Tübingen, Environmental Analytical Chemistry, Hölderlinstraße 12, 72074 Tübingen, Germany
| | - Christian Zwiener
- University of Tübingen, Environmental Analytical Chemistry, Hölderlinstraße 12, 72074 Tübingen, Germany.
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15
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Hashizume K, Ito T, Igarashi S. Quantitation using a stable isotope dilution assay (SIDA) and thresholds of taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake. Biosci Biotechnol Biochem 2017; 81:426-430. [DOI: 10.1080/09168451.2016.1259554] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Abstract
A stable isotope dilution assay (SIDA) for two taste-active pyroglutamyl decapeptide ethyl esters (PGDPE1; (pGlu)LFGPNVNPWCOOC2H5, PGDPE2; (pGlu)LFNPSTNPWCOOC2H5) in sake was developed using deuterated isotopes and high-resolution mass spectrometry. Recognition thresholds of PGDPEs in sake were estimated as 3.8 μg/L for PGDPE1 and 8.1 μg/L for PGDPE2, evaluated using 11 student panelists aged in their twenties. Quantitated concentrations in 18 commercial sake samples ranged from 0 to 27 μg/L for PGDPE1 and from 0 to 202 μg/L for PGDPE2. The maximum levels of PGDPE1 and PGDPE2 in the sake samples were approximately 8 and 25 times higher than the estimated recognition thresholds, respectively. The results indicated that PGDPEs may play significant sensory roles in the sake. The level of PGDPEs in unpasteurized sake samples decreased during storage for 50 days at 6 °C, suggesting PGDPEs may be enzymatically decomposed.
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Affiliation(s)
- Katsumi Hashizume
- Department of Biological Resource Sciences, Akita Prefectural University, Akita, Japan
| | - Toshiko Ito
- Department of Biological Resource Sciences, Akita Prefectural University, Akita, Japan
| | - Shinya Igarashi
- Department of Biological Resource Sciences, Akita Prefectural University, Akita, Japan
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16
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Effect of iron on taste perception and emotional response of sweetened beverage under different water conditions. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Parmar R, Ghanta A, Haware RV, Johnson PR, Stagner WC. Statistical Optimization of Evaporative Light Scattering Detection for Molten Sucrose Octaacetate and Comparison With Ultraviolet Diode Array Detection Validation Parameters Using Tandem HPLC Ultraviolet Diode Array Detection/Evaporative Light Scattering Detection-Specific Stability-Indicating Method. J Pharm Sci 2016; 105:3603-3610. [PMID: 27793345 DOI: 10.1016/j.xphs.2016.08.030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/23/2016] [Accepted: 08/25/2016] [Indexed: 10/20/2022]
Abstract
A sucrose octaacetate (SOA) gradient HPLC evaporative light scattering detection (ELSD) and low-wavelength UV-diode array detection (UV-DAD)-specific stability-indicating method development and validation comparison is reported. A central composite response surface design and multicriteria optimization was used to maximize molten SOA area-under-the-curve response and signal-to-noise ratio. The ELSD data were also analyzed using multivariate principal component analysis, analysis of variance, and standard least squares effects modeling. The method suitability and validation parameters of both methods were compared. To the authors' knowledge, this is the first report that validates an ELSD method using a molten analyte. SOA exhibited a low molar absorptivity of 439 absorption units/cm/M in water at 210 nm requiring low-wavelength UV-DAD detection. The low-wavelength UV-DAD method provided substantially better intraday and interday precision, intraday and interday goodness-of-fit, detection limit, and quantitation limit than ELSD. ELSD exhibited a 60-fold greater area-under-the-curve response, better resolution, and 58% more theoretical plates. On balance, the UV-DAD method was chosen for SOA chemical kinetic studies. This study illustrates that ELSD may not always be the best alternative to gradient HPLC low-wavelength UV detection.
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Affiliation(s)
- Rudrangi Parmar
- Department of Pharmaceutical Sciences, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506; Patheon, Analytical Development, Greenville, North Carolina 27834
| | - Ajay Ghanta
- Department of Pharmaceutical Sciences, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506; Sancilio and Company, Formulation Development, Riviera Beach, Florida 33404
| | - Rahul V Haware
- Department of Pharmaceutical Sciences, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506
| | - Paul R Johnson
- Department of Pharmaceutical Sciences, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506; Department of Pharmaceutical Sciences, Pharmaceutical Education & Research Center, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506
| | - William C Stagner
- Department of Pharmaceutical Sciences, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506; Department of Pharmaceutical Sciences, Pharmaceutical Education & Research Center, Campbell University College of Pharmacy & Health Sciences, Buies Creek, North Carolina 27506.
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Jaitak V. Interaction model of steviol glycosides from Stevia rebaudiana (Bertoni) with sweet taste receptors: A computational approach. PHYTOCHEMISTRY 2015; 116:12-20. [PMID: 26021732 DOI: 10.1016/j.phytochem.2015.05.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2015] [Revised: 05/08/2015] [Accepted: 05/14/2015] [Indexed: 06/04/2023]
Abstract
Docking studies were performed on natural sweeteners from Stevia rebaudiana by constructing homology models of T1R2 and T1R3 subunits of human sweet taste receptors. Ramachandran plot, PROCHECK results and ERRAT overall quality factor were used to validate the quality of models. Furthermore, docking results of steviol glycosides (SG's) were correlated significantly with data available in the literature which enabled to predict the exact sweetness rank order of SG's. The binding pattern indicated that Asn 44, Ans 52, Ala 345, Pro 343, Ile 352, Gly 346, Gly 47, Ala 354, Ser 336, Thr 326 and Ser 329 are the main interacting amino acid residues in case of T1R2 and Arg 56, Glu 105, Asp 215, Asp 216, Glu 148, Asp 258, Lys 255, Ser 104, Glu 217, Leu 51, Arg 52 for T1R3, respectively. Amino acids interact with SG's mainly by forming hydrogen bonds with the hydroxyl group of glucose moieties. Significant variation in docked poses of all the SG's were found. In this study, we have proposed the mechanism of the sweetness of the SG's in the form of multiple point stimulation model by considering the diverse binding patterns of various SG's, as well as their structural features. It will give further insight in understanding the differences in the quality of taste and will be used to improve the taste of SG's using semi-synthetic approaches.
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Affiliation(s)
- Vikas Jaitak
- Centre for Chemical and Pharmaceutical Sciences, Central University of Punjab, Bathinda (Pb) 151001, India.
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19
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Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.036] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Nagy A, Steele CM, Pelletier CA. Barium versus nonbarium stimuli: differences in taste intensity, chemesthesis, and swallowing behavior in healthy adult women. JOURNAL OF SPEECH, LANGUAGE, AND HEARING RESEARCH : JSLHR 2014; 57:758-767. [PMID: 24167232 DOI: 10.1044/2013_jslhr-s-13-0136] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
PURPOSE The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. METHOD Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning-stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing. RESULTS Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning-stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli. CONCLUSIONS Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.
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de Souza VR, Pereira PAP, Pinheiro ACM, Bolini HMA, Borges SV, Queiroz F. Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12123] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vanessa R. de Souza
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Patrícia A. P. Pereira
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Ana Carla M. Pinheiro
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Helena M. A. Bolini
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; Câmpus Universitario Zeferino Vaz - Cidade Universitaria; CEP 13083-970; Campinas/SP; Brazil
| | - Soraia V. Borges
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Fabiana Queiroz
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
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Abstract
Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012. Articles relating to healthy ageing in human subjects were included, reviewed and rated (Downs and Black scoring system). Sixty-nine studies investigated the effect of ageing on taste perception; forty examined detection thresholds of which twenty-three provided sufficient data for meta-analysis, eighteen reported identification thresholds and twenty-five considered supra-threshold intensity perception. Researchers investigating detection thresholds considered between one and thirteen taste compounds per paper. Overall, the consensus was that taste detection thresholds increased with age (Hedges’ g = 0·91, P < 0·001), across all taste modalities. Identification thresholds were reported to be higher for older adults in seventeen out of eighteen studies. Sixteen out of twenty-five studies reported perception of taste intensity at supra-threshold levels to be significantly lower for older adults. However, six out of nine studies concerning sucrose found perceived intensity of sweet taste not to diminish with age. The findings of this systematic review suggest taste perception declines during the healthy ageing process, although the extent of decline varies between studies. Overall, the studies reviewed had low Downs and Black scores (mean 16 (SD 2)) highlighting the need for more robust large scale and longitudinal studies monitoring the impact of ageing on the sensory system, and how this influences the perception of foods and beverages.
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Abstract
Food contains complex blends of structurally diverse bitter compounds that trigger bitterness through activation of one or more of the ∼25 human TAS2 bitter taste receptors. It remains unsolved, however, whether the perceived bitterness of binary bitter-compound mixtures can be considered an additive function of all bitter-inducing chemicals in the mouth, suggesting that little mutual interaction takes place among bitter substances or if mixture suppression and synergism occurs. Here we report on two natural sesquiterpene lactones from edible plants, which stimulate distinct sets of hTAS2Rs in transfected cells. Both chemicals also robustly inhibit different but overlapping subsets of agonist-activated hTAS2Rs. These findings demonstrate that mixtures of bitter compounds, because they normally occur in human foodstuff, likely elicit bitter perception in a complex and not in a merely additive manner. An unexpected implication of this discovery is that, during evolution, the naturally occurring bitter taste receptor antagonists have shaped some of the pharmacological properties of the receptors, such as overlapping recognition profiles and breadth of tuning.
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Snee LS, Nerurkar VR, Dooley DA, Efird JT, Shovic AC, Nerurkar PV. Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon): a vegetable commonly used for diabetes management. Nutr J 2011; 10:78. [PMID: 21794176 PMCID: PMC3162490 DOI: 10.1186/1475-2891-10-78] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2011] [Accepted: 07/28/2011] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Although beneficial to health, dietary phytonutrients are bitter, acid and/or astringent in taste and therefore reduce consumer choice and acceptance during food selection. Momordica charantia, commonly known as bitter melon has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. The aim of this study was to develop bitter melon-containing recipes and test their palatability and acceptability in healthy individuals for future clinical studies. METHODS A cross-sectional sensory evaluation of bitter melon-containing ethnic recipes was conducted among 50 healthy individuals. The primary endpoints assessed in this analysis were current consumption information and future intentions to consume bitter melon, before and after provision of attribute- and health-specific information. A convenience sample of 50, self-reported non-diabetic adults were recruited from the University of Hawaii. Sensory evaluations were compared using two-way ANOVA, while differences in stage of change (SOC) before and after receiving health information were analyzed by Chi-square (χ2) analyses. RESULTS Our studies indicate that tomato-based recipes were acceptable to most of the participants and readily acceptable, as compared with recipes containing spices such as curry powder. Health information did not have a significant effect on willingness to consume bitter melon, but positively affected the classification of SOC. CONCLUSIONS This study suggests that incorporating bitter foods in commonly consumed food dishes can mask bitter taste of bitter melon. Furthermore, providing positive health information can elicit a change in the intent to consume bitter melon-containing dishes despite mixed palatability results.
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Affiliation(s)
- Laura S Snee
- Department of Human Nutrition, Food and Animal Sciences (HNFAS), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii, Honolulu, HI, USA
| | - Vivek R Nerurkar
- Department of Tropical Medicine, Medical Microbiology and Pharmacology, John A. Burns School of Medicine, University of Hawaii, Honolulu, HI, USA
| | - Dian A Dooley
- Department of Human Nutrition, Food and Animal Sciences (HNFAS), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii, Honolulu, HI, USA
| | - Jimmy T Efird
- Department of Tropical Medicine, Medical Microbiology and Pharmacology, John A. Burns School of Medicine, University of Hawaii, Honolulu, HI, USA
- Center for Health Disparities Research and Department of Public Health, Brody School of Medicine, Greenville, NC, USA
| | - Anne C Shovic
- Department of Human Nutrition, Food and Animal Sciences (HNFAS), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii, Honolulu, HI, USA
| | - Pratibha V Nerurkar
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), CTAHR, University of Hawaii, Honolulu, HI, USA
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Islam MS. Effects of xylitol as a sugar substitute on diabetes-related parameters in nondiabetic rats. J Med Food 2011; 14:505-11. [PMID: 21434778 DOI: 10.1089/jmf.2010.0015] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Abstract The present study was examined the effects of xylitol feeding on diabetes-associated parameters in nondiabetic rats. Seven-week-old male Sprague-Dawley rats were randomly divided into three groups: control (five rats), sucrose (six rats), and xylitol (six rats). Animal had free access to a commercial rat pellet diet, and ad libitum water, 10% sucrose solution, and 10% xylitol solution were supplied to the control, sucrose, and xylitol groups, respectively. After 3 weeks of feeding of experimental diets, food intakes were significantly (P<.05) lower in the sucrose and xylitol groups compared with the control group. Drink intake was significantly higher in the sucrose group but significantly lower in the xylitol group compared with the control group. Body weight gain was significantly lower in the xylitol group compared with the sucrose group. Weekly nonfasting blood glucose was significantly increased, but fasting blood glucose was significantly decreased, in the sucrose group compared with the control and xylitol groups. Significantly better glucose tolerance was observed in the xylitol group compared with the control and sucrose groups. Serum insulin and fructosamine concentrations were not significantly influenced by the feeding of xylitol or sucrose. Relative liver weight and liver glycogen were significantly increased in the xylitol group compared with the sucrose group, whereas no difference was observed between the xylitol and control groups. Serum total cholesterol and low-density lipoprotein-cholesterol were significantly decreased in the sucrose and xylitol groups, and serum triglyceride of the xylitol group, but not the sucrose group, was significantly increased compared with the control group. Data of this study suggest that xylitol can be a better sweetener than sucrose to maintain diabetes-related parameters at a physiologically safer and stable condition.
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Affiliation(s)
- Md Shahidul Islam
- Department of Biochemistry, School of Biochemistry, Genetics and Microbiology, University of KwaZulu-Natal, Westville Campus, Durban, South Africa.
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Kranz P, Braun N, Schulze N, Kunz B. Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies. J Food Sci 2010; 75:S308-11. [DOI: 10.1111/j.1750-3841.2010.01698.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Masala C, Solari P, Sollai G, Crnjar R, Liscia A. Transduction mechanism(s) of Na-saccharin in the blowfly Protophormia terraenovae: evidence for potassium and calcium conductance involvement. J Comp Physiol A Neuroethol Sens Neural Behav Physiol 2009; 195:1141-51. [PMID: 19898825 DOI: 10.1007/s00359-009-0486-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2009] [Revised: 10/15/2009] [Accepted: 10/18/2009] [Indexed: 11/26/2022]
Abstract
The study on transduction mechanisms underlying bitter stimuli is a particularly intriguing challenge for taste researchers. The present study investigates, in the labellar chemosensilla of the blowfly Protophormia terraenovae, the transduction mechanism by which saccharin evokes the response of the "deterrent" cell, with particular attention to the contribution of K(+) and Ca(2+) current and the role of cyclic nucleotides, since second messengers modulate Ca(2+), Cl(-) and K(+) currents to different extents. As assessed by extracellular single-sensillum recordings, our results show that the addition of a Ca(2+) chelator such as EGTA or the Ca(2+) current blockers SK&F-96365, Mibefradil, Nifedipine and W-7 decrease the response of the "deterrent" cell to saccharin. A similar decreasing effect was also obtained following the addition of 4-aminopyridine, a K(+) current blocker. On the contrary, the membrane-permeable cyclic nucleotide 8-bromoguanosine 3',5'-cyclic monophosphate (8Br-cGMP) activates this cell and shows an additive effect when presented mixed with saccharin. Our results are consistent with the hypothesis that in the labellar chemosensilla of the blowfly both Ca(2+) and K(+) ions are involved in the transduction mechanism of the "deterrent" cell in response to saccharin. Our results also suggest a possible pathway common to saccharin and 8Br-cGMP.
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Affiliation(s)
- Carla Masala
- Department of Experimental Biology, Section of General Physiology, University of Cagliari, Cittadella Universitaria di Monserrato, 09042 Monserrato, CA, Italy
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Wang MF, Marks LE, Frank ME. Taste coding after selective inhibition by chlorhexidine. Chem Senses 2009; 34:653-66. [PMID: 19703921 DOI: 10.1093/chemse/bjp047] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Coding of the complex tastes of ionic stimuli in humans was studied by combining taste confusion matrix (TCM) methodology and treatment with chlorhexidine gluconate. The TCM evaluates discrimination of multiple stimuli simultaneously. Chlorhexidine, a bis-biguanide antiseptic, reversibly inhibits salty taste and tastes of a subset of bitter stimuli, including quinine hydrochloride. Identifications of salty (NaCl, "salt"), bitter (quinine.HCl, "quinine"), sweet (sucrose, "sugar"), and sour (citric acid, "acid") prototypes, alone and as components of binary mixtures, were measured under 4 conditions. One was a water-rinse control and the others had the salt and quinine tastes progressively reduced by treatment with 1 mM chlorhexidine, 3 mM chlorhexidine, and ultimately to zero by elimination of NaCl and quinine.HCl. Treatment with chlorhexidine perturbed identification of salt more than quinine; both were thereafter more often confused with "water" and unidentified when mixed with sucrose or citric acid. All pairwise discriminations that depended on the tastes of NaCl and quinine.HCl deteriorated, and although H(2)O was mistakenly identified as quinine after chlorhexidine, this may have been a decisional bias. Other confusions reflected "unprompted mixture analysis" and an obscuring of salt taste by a less-inhibited stronger quinine or sugar or acid tastes in mixtures. Partial inhibition of the tastes of NaCl and quinine.HCl by chlorhexidine was considered in the context of multiple receptors for the 2 compounds. Discrimination among prototypic stimuli with varying strengths was consistent with a gustatory system that evaluates a small number of independent tastes.
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Affiliation(s)
- Miao-Fen Wang
- John B. Pierce Laboratory, Yale University School of Medicine, New Haven, CT 06519, USA
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The effect of stimulus delivery technique on perceived intensity functions for taste stimuli: implications for fMRI studies. Atten Percept Psychophys 2009; 71:1167-73. [PMID: 19525545 DOI: 10.3758/app.71.5.1167] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Classic psychophysical studies have provided significant information on the psychophysical functions for taste stimuli. With the advent of fMRI, studies are being conducted that provide insight into central processing of gustation in humans. However, fMRI experiments impose physical limitations on stimulus delivery. In the present study, we compared psychophysical functions relating perceived intensity to concentration, derived from previous studies that used the traditional sip-and-spit and dorsal flow delivery techniques, to psychophysical functions generated in this study using a simulated stimulus delivery technique (SSDT). The SSDT delivered minute quantities of taste stimuli to the dorsal surface of the tongue, just as in an fMRI scanner. As was hypothesized, the results indicated that slopes of intensity functions were dependent on the type of stimulus delivery technique. The SSDT resulted in slopes that were more similar to those generated by dorsal flow than by sip-and-spit stimulus delivery techniques, suggesting the importance of considering the influence of stimulus delivery on psychophysical response in designing and interpreting experiments.
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Gustatory Responsiveness to Six Bitter Tastants in Three Species of Nonhuman Primates. J Chem Ecol 2009; 35:560-71. [DOI: 10.1007/s10886-009-9630-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2009] [Revised: 03/17/2009] [Accepted: 04/06/2009] [Indexed: 11/25/2022]
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Lim J, Green BG. The Psychophysical Relationship between Bitter Taste and Burning Sensation: Evidence of Qualitative Similarity. Chem Senses 2006; 32:31-9. [PMID: 17023521 DOI: 10.1093/chemse/bjl033] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Although it has long been studied as a pure sensory irritant, the ability of capsaicin to evoke, mask, and desensitize bitter taste suggests that burning sensations and bitter taste might be closely related perceptually. The current study investigated the psychophysical relationship between bitterness and burning using 2 different approaches. In Experiment 1, spatial discrimination of 4 taste stimuli was measured in the presence or absence of capsaicin. The subjects' task was to report which of 3 swabs, spaced 1 cm apart and presented to the tongue tip, contained a taste stimulus when 1) water was presented on the other 2 swabs or 2) when 10 muM capsaicin was presented on all 3 swabs. The presence of capsaicin did not change performance on the 3 alternative forced-choice (3-AFC) task for sweet, sour, and salty stimuli, while the localization error for 1.8 mM quinine sulfate (QSO(4)) increased significantly. In Experiment 2, the perceptual similarity/dissimilarity of taste stimuli and capsaicin was measured directly using pairs of stimuli applied to opposite sides of the tongue tip on swabs separated by 2 cm. Multidimensional scaling analyses showed that capsaicin fell nearer to QSO(4) than to any other taste stimulus. Cluster analysis corroborated this finding: capsaicin was closely linked with QSO(4) and the capsaicin-QSO(4) group was separated from the other taste stimuli. The latter result indicated that bitterness was more similar to burning than to the other tastes. These findings imply that despite being mediated by different sensory modalities, bitterness and burn are qualitatively similar. We speculate that this similarity reflects a common function of these 2 sensations as sensory signals of potentially harmful stimuli.
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Affiliation(s)
- Juyun Lim
- The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA.
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Liscia A, Masala C, Crnjar R, Sollai G, Solari P. Saccharin stimulates the "deterrent" cell in the blowfly: behavioral and electrophysiological evidence. Physiol Behav 2004; 80:637-46. [PMID: 14984797 DOI: 10.1016/j.physbeh.2003.11.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2003] [Revised: 10/29/2003] [Accepted: 11/13/2003] [Indexed: 11/24/2022]
Abstract
In the attempt to gain more information on the mechanisms underlying bitter and/or sweet taste reception, we have investigated the responses of labellar chemosensilla in the blowfly Protophormia terraenovae to Na-saccharin, as compared to sweet stimuli (sucrose or fructose) and bitter stimuli (denatonium benzoate or amiloride). Electrophysiological and behavioral results indicate that the sweetener Na-saccharin inhibits the "sugar" cell in the labellar taste sensilla of the blowfly P. terraenovae. In multichoice preference tests, flies ingested more of the solutions containing sugar to those with sugar+Na-saccharin. This finding is in good agreement with the spike frequency reduction observed for the "sugar" cell activity. Analysis of the spike discharges also shows a positive dose-response for the "deterrent" cell following stimulation with Na-saccharin and denatonium benzoate. Flies drank any of the Na-saccharin solutions, regardless of their concentration, less than water, thus indicating a weak deterring effect on water drinking. The prevailing activation of the "deterrent" cell by stimulation with Na-saccharin is not directly coupled with a coherent behavioral output. Cross adaptation was found to occur between responses to Na-saccharin and denatonium benzoate or amiloride regardless of the order of adapting stimuli. In the case of sweet stimuli, cross adaptation occurred when the adapting stimulus was Na-saccharin, but it did not when the adapting stimuli were sucrose or fructose. Addition of Na-saccharin to both sugars significantly depressed the spike firing frequency, while an increase was observed with denatonium benzoate or amiloride.
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Affiliation(s)
- A Liscia
- Dipartimento di Biologia Sperimentale, Sezione di Fisiologia Generale, Università di Cagliari, Cittadella Universitaria di Monserrato, SS. 554 Km 4.500, I-09042 Monserrato, CA, Italy.
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Frank ME, Bouverat BP, MacKinnon BI, Hettinger TP. The distinctiveness of ionic and nonionic bitter stimuli. Physiol Behav 2004; 80:421-31. [PMID: 14741226 DOI: 10.1016/j.physbeh.2003.09.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The diverse chemical structures of stimuli that are bitter to humans suggest a need for multiple bitter receptors. Reactions of golden hamsters (Mesocricetus auratus) to 1 mM quinine hydrochloride, 3 mM denatonium benzoate, 180 mM magnesium sulfate, 30-100 mM caffeine, and 1-1.5 mM sucrose octaacetate (SOA) were studied to address whether there are multiple sensations elicited by bitter stimuli. Methods included behavioral generalization of LiCl-induced conditioned taste aversions (CTAs), intake preference tests, and electrophysiological recordings from the chorda tympani (CT) nerve. The five compounds, all bitter to humans, were all innately aversive to hamsters. CTA for the ionic quinine.HCl, denatonium benzoate, and MgSO(4) mutually cross-generalized and these ionic compounds were effective CT stimuli. Yet, the hamsters were much less sensitive to denatonium than humans, requiring a 100,000 times higher concentration for detection. CTA for nonionic caffeine and SOA did not cross-generalize to quinine or the other two ionic stimuli and these nonionic compounds were not effective CT stimuli. SOA and caffeine may elicit aversive reflexes or systemic reactions rather than taste sensations in the animals. Thus, the three ionic and two nonionic compounds form separate aversive stimulus classes in hamsters, neither of which appears to be a close homologue of the human bitter taste.
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Affiliation(s)
- Marion E Frank
- Neuroscience Program and Division of Neurosciences, Department of Oral Diagnosis, School of Dental Medicine, University of Connecticut Health Center, 263 Farmington Avenue, Farmington, CT 06030-1605, USA.
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Abstract
The tastes of 100 mM sodium chloride (NaCl), 100 mM sucrose, and 1 mM quinine hydrochloride in mixtures were investigated in golden hamsters (Mesocricetus auratus) with a conditioned taste aversion (CTA) paradigm. CTAs, established in golden hamsters by injection of lithium chloride, were quantified as percent suppression of control 1-hr stimulus intake. CTAs for 10 of 15 stimulus pairs with common components symmetrically cross-generalized, suggesting that component qualities were recognized in binary and ternary mixtures. However, CTAs to quinine were hardly learned and were weakly expressed when quinine was mixed with NaCl, and generalizations from multiple to single stimuli were stronger than vice versa (i.e., asymmetric). The behaviors reflect peripheral inhibition and/or central mixture suppression. Nonetheless, components retain their distinct qualities in mixtures, suggesting that taste processing is analytic.
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Affiliation(s)
- Marion E Frank
- School of Dental Medicine, Department of Oral Diagnosis, University of Connecticut Health Center, Farmington 06030-1605, USA.
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Abstract
Food choices and eating habits are largely influenced by how foods taste. Without being the dominant taste sensation, bitter taste contributes to the complexity and enjoyment of beverages and foods. Compounds that are perceived as bitter do not share a similar chemical structure. In addition to peptides and salts, bitter compounds in foods may include plant-derived phenols and polyphenols, flavonoids, catechins, and caffeine. Recent studies have shown that humans possess a multitude of bitter taste receptors and that the transduction of bitter taste may differ between one compound and another. Studies of mixture interactions suggest further that bitter compounds suppress or enhance sweet and sour tastes and interact with volatile flavor molecules. Caffeine, a natural ingredient of tea, coffee, and chocolate, has a unique flavor profile. Used as a flavoring agent, it enhances the sensory appeal of beverages. Research developments on the genetics and perception of bitter taste add to our understanding of the role of bitterness in relation to food preference.
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Affiliation(s)
- A Drewnowski
- Nutritional Sciences Program, University of Washington, Seattle 98195-3410, USA
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38
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Abstract
The nontoxic and nonshock Morrison operant technique was used to evaluate taste quality in rat and marmoset: response to a tastant test solution in pursuit of a pellet reward was dependent on making a choice between two bars that had been linked in discrimination training to qualitatively different stimulus pairs (NaCl versus either HCl, QHCl, or NH(4)Cl). The percentage distribution of bar-press responses to test stimuli showed: (1) stability of quality across 0.069-0.3 M NaCl, 0.003-0.1 M HCl, and 0.0001-0.003 M QHCl; (2) for LiCl, a quality change consistent with human reports of a "sour" to "salty" shift; (3) a suggestion that the "salty-like" quality of NH(4)Cl and NaCl are not perceptually equivalent; (4) NaNO(3) shares NaCl-like, QHCl-like, and NH(4)Cl-like components; (5) CaCl(2), KCl, and MgCl(2) share QHCl-like and NH(4)Cl-like components; and (6) responses to HCl and QHCl were not hedonically driven in the rat. Comparison of rank order correlations of single-unit firing rates to the distribution of bar-press responses for the same test stimulus concentration revealed that (7) no single level of the gustatory pathway exclusively accounts for the operant response distribution pattern to either simple or complex tastants, and (8) discriminations between tastants, one of which may be qualitatively complex, are not necessarily mediated only at levels proximal to the solitary nucleus. Thus, the Morrison discrimination technique effectively yields statements about gustatory quality without use of negative reinforcers and largely uninfluenced by tastant hedonics.
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Affiliation(s)
- D Ganchrow
- Department of Anatomy and Embryology, Sackler Faculty of Medicine, Tel Aviv University, Israel.
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