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Günalan E, Karagöz ME, Cıvaş CC, Bilgin VA, Erdogan CS, Güven A, Yılmaz B, Gemici B. The effect of maternal period nutritional status on oro-sensorial fat perception and taste preference in rats. Mol Cell Biochem 2023; 478:2861-2873. [PMID: 36943662 DOI: 10.1007/s11010-023-04703-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 03/07/2023] [Indexed: 03/23/2023]
Abstract
CD36 and GPR120 play an important role in the perception and preference for fat-rich food consumption. We aimed to investigate the relationship between oro-gustatory perception of lipids, fatty taste preference, and maternal (Gestation + Lactation)-maturation period nutrition status in offspring Sprague-Dawley rats. In our study, mother rats were fed with control (C) or high-fat diets (HFD) during gestation (21 days) and lactation (21 days) periods. After weaning, the offspring were fed with control (C) or high-fat diets (HFD) during the maturation (120 days) period. Daily calorie intake and weekly body weight measurements were monitored. Two-bottle preference (TBPT) and licking tests measured the fat perceptions and preferences. Plasma levels of insulin, leptin, glucose, and triglyceride were measured. The protein and mRNA expressions of CD36 and GPR120 in the circumvallate papillae (CVP) were determined. The 48 h TBPT results revealed that maternal HFD-exposed offspring rats significantly preferred 2% rapeseed oil solution regardless of the type of maturation diet. According to the licking test, C/C group (C diet exposed group in maternal and maturation periods) offspring licked 0.1% oleic acid-containing water more than C/HFD (C diet exposed in maternal period and HFD exposed group in maturation period) and HFD/HFD group. (HFD exposed group in maternal and maturation periods) groups. Plasma insulin and leptin concentrations significantly increased in HFD/HFD groups compared to C/C group. CD36 protein expressions were significantly lower in HFD/HFD than C/HFD and HFD/C groups. GPR120 and GNAT3 mRNA expressions in HFD/C group were significantly higher than in C/HFD group. Our results suggest that HFD exposure during maternal and maturation period may play a role in fat perception/preference through oral lipid sensors.
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Affiliation(s)
- Elif Günalan
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey
- Faculty of Health Science, Department of Nutrition and Dietetics, Istanbul Health and Technology University, Istanbul, Turkey
| | - Meyli Ezgi Karagöz
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey
| | - Cihan Civan Cıvaş
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey
| | - Volkan Adem Bilgin
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey
| | - Cihan Suleyman Erdogan
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey
| | - Aylin Güven
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey
| | - Bayram Yılmaz
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey.
| | - Burcu Gemici
- Faculty of Medicine, Department of Physiology, Yeditepe University, Ataşehir, 34755, Istanbul, Turkey.
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Hyde KM, Blonde GD, Nisi AV, Spector AC. The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats. Nutrients 2022; 14:nu14040877. [PMID: 35215527 PMCID: PMC8880222 DOI: 10.3390/nu14040877] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 11/16/2022] Open
Abstract
Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition x surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.
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Song L, Chen K, Yan J, Zhang Y, Mao X, Lu B, Sun B. Maternal high-fat diet during gestation and lactation increases conditioned aversion threshold for sucrose and alters sweet taste receptors expression in taste buds in rat offspring. Physiol Behav 2019; 212:112709. [DOI: 10.1016/j.physbeh.2019.112709] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/12/2019] [Accepted: 10/13/2019] [Indexed: 01/01/2023]
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Yasumatsu K, Iwata S, Inoue M, Ninomiya Y. Fatty acid taste quality information via GPR120 in the anterior tongue of mice. Acta Physiol (Oxf) 2019; 226:e13215. [PMID: 30375738 DOI: 10.1111/apha.13215] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 10/11/2018] [Accepted: 10/24/2018] [Indexed: 12/31/2022]
Abstract
AIM To elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved. METHODS Single fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice. RESULTS Single fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0% in GPR120-KO and 17.9% in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice. CONCLUSION Fatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.
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Affiliation(s)
- Keiko Yasumatsu
- Division of Sensory Physiology, Research and Development Center for Taste and Odor Sensing Kyushu University Fukuoka Japan
| | - Shusuke Iwata
- Division of Sensory Physiology, Research and Development Center for Taste and Odor Sensing Kyushu University Fukuoka Japan
| | - Mayuko Inoue
- Division of Sensory Physiology, Research and Development Center for Taste and Odor Sensing Kyushu University Fukuoka Japan
| | - Yuzo Ninomiya
- Division of Sensory Physiology, Research and Development Center for Taste and Odor Sensing Kyushu University Fukuoka Japan
- Monell Chemical Senses Center Philadelphia Pennsylvania
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Taste sensitivity to sucrose is lower in outbred Sprague-Dawley phenotypic obesity-prone rats than obesity-resistant rats. Biochem Biophys Res Commun 2017; 489:155-163. [DOI: 10.1016/j.bbrc.2017.05.117] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 05/22/2017] [Indexed: 11/18/2022]
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Duca FA, Sakar Y, Covasa M. The modulatory role of high fat feeding on gastrointestinal signals in obesity. J Nutr Biochem 2014; 24:1663-77. [PMID: 24041374 DOI: 10.1016/j.jnutbio.2013.05.005] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 05/13/2013] [Accepted: 05/28/2013] [Indexed: 01/03/2023]
Abstract
The gastrointestinal (GI) tract is a specialized sensory system that detects and responds to constant changes in nutrient- and bacterial-derived intestinal signals, thus contributing to controls of food intake. Chronic exposure to dietary fat causes morphological, physiological and metabolic changes leading to disruptions in the regulatory feeding pathways promoting more efficient fat absorption and utilization, blunted satiation signals and excess adiposity. Accumulating evidence demonstrates that impaired gastrointestinal signals following long-term high fat consumption are, at least partially, responsible for increased caloric intake. This review focuses on the role of dietary fat in modulating oral and post-oral chemosensory signaling elements responsible for lipid detection and responses, including changes in sensitivity to satiation signals, such as GLP-1, PYY and CCK and their impact on food intake and weight gain. Furthermore, the influence of the gut microbiota on mechanisms controlling energy regulation in the face of excessive fat exposure will be explored. The profound influence of dietary fats on altering complex regulatory feeding pathways can result in dysregulation of body weight and development of obesity, while restoration or manipulation of satiation signaling may prove an effective tool in prevention and treatment of obesity.
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Affiliation(s)
- Frank A Duca
- INRA, UMR 1319 Micalis, F-78352 Jouy-en-Josas, France; AgroParis Tech, UMR 1319, F-78352 Jouy-en-Josas, France; University Pierre and Marie Curie, 75006 Paris, France
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Kulkarni B, Mattes R. Evidence for Presence of Nonesterified Fatty Acids as Potential Gustatory Signaling Molecules in Humans. Chem Senses 2012; 38:119-27. [DOI: 10.1093/chemse/bjs095] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Chevrot M, Martin C, Passilly-Degrace P, Besnard P. Role of CD36 in oral and postoral sensing of lipids. Handb Exp Pharmacol 2012:295-307. [PMID: 22249820 DOI: 10.1007/978-3-642-24716-3_13] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Obesity and associated plethora of diseases constitute a major public health challenge worldwide. The conjunction of profound changes in our lifestyle and a thrifty genetic that evolved in an environment of food scarcity largely explains this epidemic situation. Food abundance promotes our specific appetite for the more palatable food generally rich in lipids. It is noteworthy that this attraction for fatty food is not specific to humans. Rats and mice also spontaneously prefer lipid-rich food in a free-choice situation. Detection of lipids in food requires the presence of specific sensors located in strategic places (e.g., oral cavity, small intestine, brain) whose activation results in a modulation of the eating behavior. Recent data strongly suggest that the glycoprotein CD36 plays a significant role in this sensing system.
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Affiliation(s)
- M Chevrot
- Physiologie de la Nutrition, UMR U866 INSERM/Université de Bourgogne, AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France
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Mattes RD. Accumulating evidence supports a taste component for free fatty acids in humans. Physiol Behav 2011; 104:624-31. [PMID: 21557960 PMCID: PMC3139746 DOI: 10.1016/j.physbeh.2011.05.002] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 04/13/2011] [Accepted: 05/03/2011] [Indexed: 01/22/2023]
Abstract
The requisite criteria for what constitutes a taste primary have not been established. Recent advances in understanding of the mechanisms and functions of taste have prompted suggestions for an expanded list of unique taste sensations, including fat, or more specifically, free fatty acids (FFA). A set of criteria are proposed here and the data related to FFA are reviewed on each point. It is concluded that the data are moderate to strong that there are: A) adaptive advantages to FFA detection in the oral cavity; B) adequate concentrations of FFA to serve as taste stimuli; C) multiple complimentary putative FFA receptors on taste cells; D) signals generated by FFA that are conveyed by gustatory nerves; E) sensations generated by FFA that can be detected and scaled by psychophysical methods in humans when non-gustatory cues are masked; and F) physiological responses to oral fat/FFA exposure. On no point is there strong evidence challenging these observations. The reviewed findings are suggestive, albeit not definitive, that there is a taste component for FFA.
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Affiliation(s)
- Richard D Mattes
- Department of Foods and Nutrition, Purdue University, 700 W State Street, West Lafayette, IN 47907-2059, USA.
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Galindo MM, Voigt N, Stein J, van Lengerich J, Raguse JD, Hofmann T, Meyerhof W, Behrens M. G protein-coupled receptors in human fat taste perception. Chem Senses 2011; 37:123-39. [PMID: 21868624 DOI: 10.1093/chemse/bjr069] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In contrast to carbohydrates and proteins, which are detected by specialized taste receptors in the forms of their respective building blocks, sugars, and L-amino acids, the third macronutrient, lipids, has until now not been associated with gustatory receptors. Instead, the recognition of fat stimuli was believed to rely mostly on textural, olfactory, and postingestive cues. During the recent years, however, research done mainly in rodent models revealed an additional gustatory component for the detection of long-chain fatty acids (LCFAs), the main taste-activating component of lipids. Concomitantly, a number of candidate fat taste receptors were proposed to be involved in rodent's gustatory fatty acid perception. Compared with rodent models, much less is known about human fat taste. In order to investigate the ability of the human gustatory system to respond to fat components, we performed sensory experiments with fatty acids of different chain lengths and derivatives thereof. We found that our panelists discriminated a "fatty" and an irritant "scratchy" taste component, with the "fatty" percept restricted to LCFAs. Using functional calcium-imaging experiments with the human orthologs of mouse candidate fat receptors belonging to the G protein-coupled receptor family, we correlated human sensory data with receptor properties characterized in vitro. We demonstrated that the pharmacological activation profile of human GPR40 and GPR120, 2 LCFA-specific receptors associated with gustatory fat perception in rodents, is inconsistent with the "scratchy" sensation of human subjects and more consistent with the percept described as "fatty." Expression analysis of GPR40 and GPR120 in human gustatory tissues revealed that, while the GPR40 gene is not expressed, GPR120 is detected in gustatory and nongustatory epithelia. On a cellular level, we found GPR120 mRNA and protein in taste buds as well as in the surrounding epithelial cells. We conclude that GPR120 may indeed participate in human gustatory fatty acid perception.
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Affiliation(s)
- Maria Mercedes Galindo
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
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Treesukosol Y, Blonde GD, Jiang E, Gonzalez D, Smith JC, Spector AC. Necessity of the glossopharyngeal nerve in the maintenance of normal intake and ingestive bout size of corn oil by rats. Am J Physiol Regul Integr Comp Physiol 2010; 299:R1050-8. [PMID: 20668233 DOI: 10.1152/ajpregu.00763.2009] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Recent evidence in the literature suggests that signals carried by the glossopharyngeal nerve (GL), which supplies sensory and parasympathetic innervation of the posterior tongue, might be essential in the maintenance of normal gustatory responses to fat stimuli. Here, we report that GL transection (GLX) significantly decreased corn oil intake and preference in 23-h two-bottle tests relative to sham-operated controls (Sham). Drinking-pattern analysis of corn oil licking revealed that bout size, rather than the number of bouts initiated, was smaller in GLX than Sham rats. We also tested a range of glucose concentrations and found that total licks over daily 23-h sessions significantly decreased in GLX compared with Sham rats, but this difference failed to reach significance when intake or any bout parameter was measured. These results show that the signals in the GL normally contribute to processes involved with corn oil bout termination as opposed to bout initiation. GL-derived signals could potentially provide input to "reward" circuits in the ventral forebrain that could serve to maintain ingestion during a meal or, alternatively, could act at the level of the brain stem to attenuate the inhibitory potency of vagal signals, thus delaying the onset of satiation, or perhaps contribute to a cephalic phase reflex modulation of the gut. Parasympathetic efferents in the GL innervating the von Ebner's glands, which secrete lingual lipase, which is thought to break down corn oil into detectable ligands, could also be playing a role in driving corn oil intake. Whatever the mechanism, an intact GL is clearly necessary in maintaining normal intake of corn oil.
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Affiliation(s)
- Yada Treesukosol
- Dept. of Psychology, Florida State Univ., Tallahassee, 32306-4301, USA
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13
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Abstract
Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A limited number of primary qualities comprise taste. Accumulating evidence has raised a question about whether fat should be among them. Most evidence indicates triacylglycerol is not an effective taste stimulus, though it clearly contributes sensory properties to foods by carrying flavor compounds and altering texture. However, there is increasing anatomical, electrophysiological, animal behavior, imaging, metabolic, and psychophysical evidence that free fatty acids are detectable when non-taste cues are minimized. Free fatty acids varying in saturation and chain length are detectable, suggesting the presence of multiple transduction mechanisms and/or a nonspecific mechanism in the oral cavity. However, confirmation of "fatty" as a taste primary will require additional studies that verify these observations are taste specific. Oral exposure to free fatty acids likely serves as a warning signal to discourage intake and influences lipid metabolism.
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Stratford JM, Contreras RJ. Saliva and other taste stimuli are important for gustatory processing of linoleic acid. Am J Physiol Regul Integr Comp Physiol 2009; 297:R1162-70. [PMID: 19692663 DOI: 10.1152/ajpregu.00217.2009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Paradoxically, bilateral transection of the chorda tympani nerve (CTX) raises the taste discrimination threshold for the free fatty acid, linoleic acid (LA), yet the chorda tympani nerve (CT) is unresponsive to lingual application of LA alone. LA may require a background of saliva to activate taste cells, since CTX decreases saliva production through denervation of the submaxillary and sublingual salivary glands. To assess the role of saliva, we measured LA taste discrimination thresholds for animals whose submaxillary and sublingual salivary glands were removed and also recorded CT responses to LA mixed in artificial saliva. Partial desalivation shifted LA discrimination thresholds from between 5.5 and 11 microM to between 11 and 22 microM. However, this effect was not as pronounced as previously seen with CTX animals. Surprisingly, the CT was unresponsive to LA mixed with artificial saliva, suggesting that artificial saliva may lack components necessary for LA taste. Additionally, fats may primarily enhance other tastes. We previously reported that LA increases CT responses to monosodium glutamate (MSG). Thus we also recorded CT whole nerve responses to taste mixtures of LA and sodium chloride (NaCl), sucrose (SUC), citric acid (CA), or quinine hydrochloride (QHCl) in anesthetized rats. We found that LA increased CT responses to NaCl but did not alter CT responses to SUC, CA, and QHCl. Thus CT recordings either lack the sensitivity to detect small changes to SUC, CA, and QHCl or LA may affect CT responses to MSG and NaCl only, perhaps by specifically modulating gustatory processing of Na(+).
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Affiliation(s)
- Jennifer M Stratford
- Department of Psychology and Program in Neuroscience, The Florida State University, Tallahassee, Florida 32306-4301, USA
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18
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Effects of sodium depletion on detection thresholds for salty taste in rats. Physiol Behav 2009; 97:463-9. [DOI: 10.1016/j.physbeh.2009.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2008] [Revised: 03/20/2009] [Accepted: 03/20/2009] [Indexed: 11/17/2022]
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Contribution of gustation to the palatability of linoleic acid. Physiol Behav 2009; 96:142-8. [DOI: 10.1016/j.physbeh.2008.09.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2008] [Revised: 09/10/2008] [Accepted: 09/11/2008] [Indexed: 11/19/2022]
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Gilyarov DA, Sakharova TA, Buzdin AA. Molecular receptors of taste agents. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2009. [DOI: 10.1134/s1068162009010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Passilly-Degrace P, Gaillard D, Besnard P. Orosensory perception of dietary lipids in mammals. Results Probl Cell Differ 2009; 47:221-38. [PMID: 19083126 DOI: 10.1007/400_2008_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
Obesity constitutes a major public health problem for the twenty-first century, with its epidemic spread worldwide, particularly in children. The overconsumption of fatty foods greatly contributes to this phenomenon. Rodents and humans display a spontaneous preference for lipid-rich foods. However, the molecular mechanisms underlying this pattern of eating behaviour in mammals remain unclear. The orosensory perception of dietary lipids was long thought to involve only textural and olfactory cues. Recent findings challenge this limited viewpoint, strongly suggesting that the sense of taste also plays a significant role in dietary lipid perception and might therefore be involved in the preference for fatty foods and obesity. This minireview analyses recent data relating to the molecular mechanisms and physiological consequences of this means of orosensory lipid perception.
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Affiliation(s)
- P Passilly-Degrace
- Physiologie de la Nutrition, UMR INSERM U 866, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à lAlimentation, Université de Bourgogne 1, Esplanade Erasme, 21000 Dijon, France
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Bitekhtina MA, Vekshin NL. [7-aminoactinomycin as a fluorescent probe for DNA unwinding and denaturation]. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2008; 34:781-5. [PMID: 19088751 DOI: 10.1134/s1068162008060083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A fluorescent analogue of the antibiotic actinomycin D, 7-aminoactinomycin D (7AAMD), which is widely used in molecular biology, was shown by steady-state, polarization, and phase fluorescent spectroscopy to bind primarily in unwound regions of DNA with a concomitant increase in its emission intensity. The maximum emission intensity of 7AAMD is observed for denatured DNA. Thus, 7AAMD may serve as a good indicator of DNA unwinding, denaturation, and fragmentation.
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Affiliation(s)
- M A Bitekhtina
- Institute of Cell Biophysics, Russian Academy of Sciences, Pushchino, Moscow oblast, 142290 Russia
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Gaillard D, Passilly-Degrace P, Besnard P. Molecular mechanisms of fat preference and overeating. Ann N Y Acad Sci 2008; 1141:163-75. [PMID: 18991957 DOI: 10.1196/annals.1441.028] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Obesity is recognized as a worldwide health problem. Overconsumption of fatty foods contributes significantly to this phenomenon. Rodents, like humans, display preferences for lipid-rich foods. Rodents thus provide useful models to explore the mechanisms responsible for this complex feeding behavior resulting from the integration of multiple oral and postoral signals. Over the last decades, the lipid-mediated regulation of food intake has received considerable attention. By contrast, orosensory lipid perception was long thought to involve only textural and olfactory cues. Recent findings have challenged this limited viewpoint. These recent data strongly suggest that the sense of taste also plays significant roles in the spontaneous preference for fatty foods. This paper provides a brief overview of postoral regulation of food intake by lipids and then highlights recent data suggesting the existence of a "fatty taste" which might contribute to lipid overeating and hence to the risk of obesity.
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Affiliation(s)
- Dany Gaillard
- Physiologie de la Nutrition, UMR INSERM U866, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation (ENSBANA), Université de Bourgogne, Dijon, France
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Frank ME, Lundy RF, Contreras RJ. Cracking taste codes by tapping into sensory neuron impulse traffic. Prog Neurobiol 2008; 86:245-63. [PMID: 18824076 DOI: 10.1016/j.pneurobio.2008.09.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2008] [Revised: 07/03/2008] [Accepted: 09/02/2008] [Indexed: 12/25/2022]
Abstract
Insights into the biological basis for mammalian taste quality coding began with electrophysiological recordings from "taste" nerves and this technique continues to produce essential information today. Chorda tympani (geniculate ganglion) neurons, which are particularly involved in taste quality discrimination, are specialists or generalists. Specialists respond to stimuli characterized by a single taste quality as defined by behavioral cross-generalization in conditioned taste tests. Generalists respond to electrolytes that elicit multiple aversive qualities. Na(+)-salt (N) specialists in rodents and sweet-stimulus (S) specialists in multiple orders of mammals are well characterized. Specialists are associated with species' nutritional needs and their activation is known to be malleable by internal physiological conditions and contaminated external caloric sources. S specialists, associated with the heterodimeric G-protein coupled receptor T1R, and N specialists, associated with the epithelial sodium channel ENaC, are consistent with labeled line coding from taste bud to afferent neuron. Yet, S-specialist neurons and behavior are less specific than T1R2-3 in encompassing glutamate and E generalist neurons are much less specific than a candidate, PDK TRP channel, sour receptor in encompassing salts and bitter stimuli. Specialist labeled lines for nutrients and generalist patterns for aversive electrolytes may be transmitting taste information to the brain side by side. However, specific roles of generalists in taste quality coding may be resolved by selecting stimuli and stimulus levels found in natural situations. T2Rs, participating in reflexes via the glossopharynygeal nerve, became highly diversified in mammalian phylogenesis as they evolved to deal with dangerous substances within specific environmental niches. Establishing the information afferent neurons traffic to the brain about natural taste stimuli imbedded in dynamic complex mixtures will ultimately "crack taste codes."
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Affiliation(s)
- Marion E Frank
- Center for Chemosensory Sciences, Department of Oral Health & Diagnostic Sciences, University of Connecticut Health Center, Farmington, CT 06030-1715, United States.
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Stratford JM, Curtis KS, Contreras RJ. Linoleic acid increases chorda tympani nerve responses to and behavioral preferences for monosodium glutamate by male and female rats. Am J Physiol Regul Integr Comp Physiol 2008; 295:R764-72. [PMID: 18635450 DOI: 10.1152/ajpregu.00916.2007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Previous studies suggest that the chorda tympani nerve (CT) is important in transmitting fat taste information to the central nervous system. However, the contribution of the CT in this process may depend upon the presence of other taste stimuli and/or differ in males and females. Accordingly, the present study investigated the role of the CT in free fatty acid taste processing by examining electrophysiological activity of the CT in response to the free fatty acid linoleic acid (LA), as well as by measuring behavioral responses to LA-taste mixtures. We recorded whole nerve responses from the CT in response to lingual application of LA with or without monosodium glutamate (MSG) in anesthetized male and female rats. In addition, we examined preferences for MSG + LA taste mixtures in behavioral tests. Although lingual application of LA alone did not produce CT whole nerve responses, coapplication of LA and MSG elicited greater CT responses than did MSG alone. These findings were paralleled by greater preferences for MSG + LA taste mixtures than for MSG alone. In both cases, the effect was particularly pronounced in male rats. Thus LA enhances CT activity and behavioral responses to LA + MSG taste mixtures, although there are sex differences in the effects. These results suggest that CT input is important in mediating behavioral responses to fat taste, but the effects depend upon other taste stimuli and differ in males and females.
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Affiliation(s)
- Jennifer M Stratford
- Dept. of Psychology and Program in Neuroscience, The Florida State Univ., Tallahassee, FL 32306-1270, USA
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A study of the science of taste: On the origins and influence of the core ideas. Behav Brain Sci 2008; 31:59-75; discussion 75-105. [DOI: 10.1017/s0140525x08003348] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractOur understanding of the sense of taste is largely based on research designed and interpreted in terms of the traditional four “basic” tastes: sweet, sour, salty, and bitter, and now a few more. This concept of basic tastes has no rational definition to test, and thus it has not been tested. As a demonstration, a preliminary attempt to test one common but arbitrary psychophysical definition of basic tastes is included in this article; that the basic tastes are unique in being able to account for other tastes. This definition was falsified in that other stimuli do about as well as the basic words and stimuli. To the extent that this finding might show analogies with other studies of receptor, neural, and psychophysical phenomena, the validity of the century-long literature of the science of taste based on a few “basics” is called into question. The possible origins, meaning, and influence of this concept are discussed. Tests of the model with control studies are suggested in all areas of taste related to basic tastes. As a stronger alternative to the basic tradition, the advantages of the across-fiber pattern model are discussed; it is based on a rational data-based hypothesis, and has survived attempts at falsification. Such “population coding” has found broad acceptance in many neural systems.
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Gaillard D, Laugerette F, Darcel N, El‐Yassimi A, Passilly‐Degrace P, Hichami A, Khan NA, Montmayeur J, Besnard P. The gustatory pathway is involved in CD36‐mediated orosensory perception of long‐chain fatty acids in the mouse. FASEB J 2007; 22:1458-68. [DOI: 10.1096/fj.07-8415com] [Citation(s) in RCA: 180] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dany Gaillard
- Physiologie de la Nutrition, UMR INSERM U 866, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'AlimentationUniversité de Bourgogne DijonFrance
| | - Fabienne Laugerette
- Physiologie de la Nutrition, UMR INSERM U 866, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'AlimentationUniversité de Bourgogne DijonFrance
- Chimioréception, Centre Européen des Sciences du Goût, UMR 5170 Centre National de la Recherche Scientifique/1214 Institut National de la Recherche Agronomique (INRA)/Université de BourgogneDijonFrance
| | - Nicolas Darcel
- Physiologie de la Nutrition et du Comportement AlimentaireInstitut National Agronomique Paris Grignon (INAPG), UMR 914 INRA/INAPGParisFrance
| | - Abdelghani El‐Yassimi
- Unité Propre de Recherche de l'Enseignement Supérieur (UPRES) 4183 Lipides et Signalisation CellulaireUniversité de BourgogneDijonFrance
| | - Patricia Passilly‐Degrace
- Physiologie de la Nutrition, UMR INSERM U 866, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'AlimentationUniversité de Bourgogne DijonFrance
| | - Aziz Hichami
- Unité Propre de Recherche de l'Enseignement Supérieur (UPRES) 4183 Lipides et Signalisation CellulaireUniversité de BourgogneDijonFrance
| | - Naim Akhtar Khan
- Unité Propre de Recherche de l'Enseignement Supérieur (UPRES) 4183 Lipides et Signalisation CellulaireUniversité de BourgogneDijonFrance
| | - Jean‐Pierre Montmayeur
- Chimioréception, Centre Européen des Sciences du Goût, UMR 5170 Centre National de la Recherche Scientifique/1214 Institut National de la Recherche Agronomique (INRA)/Université de BourgogneDijonFrance
| | - Philippe Besnard
- Physiologie de la Nutrition, UMR INSERM U 866, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'AlimentationUniversité de Bourgogne DijonFrance
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Sclafani A, Ackroff K, Abumrad NA. CD36 gene deletion reduces fat preference and intake but not post-oral fat conditioning in mice. Am J Physiol Regul Integr Comp Physiol 2007; 293:R1823-32. [PMID: 17804586 DOI: 10.1152/ajpregu.00211.2007] [Citation(s) in RCA: 138] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Several findings suggest the existence of a “fatty” taste, and the CD36 fatty acid translocase is a candidate taste receptor. The present study compared fat preference and acceptance in CD36 knockout (KO) and wild-type (WT) mice using nutritive (triglyceride and fatty acid) and nonnutritive (Sefa Soyate oil) emulsions. In two-bottle tests (24 h/day) naive KO mice, unlike WT mice, displayed little or no preference for dilute soybean oil, linoleic acid, or Sefa Soyate emulsions. At high concentrations (2.5–20%), KO mice developed significant soybean oil preferences, although they consumed less oil than WT mice. The postoral actions of fat likely conditioned these preferences. KO mice, like WT mice, learned to prefer a flavored solution paired with intragastric soybean oil infusions. These findings support CD36 mediation of a gustatory component to fat preference but demonstrate that it is not essential for fat-conditioned flavor preferences. The finding that oil-naive KO mice failed to prefer a nonnutritive oil, assumed to provide texture rather than taste cues, requires explanation. Finally, CD36 deletion decreased fat consumption and enhanced the ability of the mice to compensate for the calories provided by their optional fat intake.
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Affiliation(s)
- A Sclafani
- Dept. of Psychology, Brooklyn College of City University of New York, Brooklyn, NY 11210, USA.
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Breza JM, Curtis KS, Contreras RJ. Monosodium glutamate but not linoleic acid differentially activates gustatory neurons in the rat geniculate ganglion. Chem Senses 2007; 32:833-46. [PMID: 17693416 DOI: 10.1093/chemse/bjm052] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
To date, only one study has examined responses to monosodium glutamate (MSG) from gustatory neurons in the rat geniculate ganglion and none to free fatty acids. Accordingly, we recorded single-cell responses from geniculate ganglion gustatory neurons in anesthetized male rats to MSG and linoleic acid (LA), as well as to sucrose, NaCl, citric acid, and quinine hydrochloride. None of the 52 neurons responded to any LA concentration. In contrast, both narrowly tuned groups of gustatory neurons (sucrose specialists and NaCl specialists) responded to MSG, as did 2 of the broadly tuned groups (NaCl generalist(I) and acid generalists). NaCl-generalist(II) neurons responded only to the highest MSG concentration and only at low rates. No neuron type responded best to MSG; rather, responses to 0.1 M MSG were significantly less than those to NaCl for Na(+) -sensitive neurons and to sucrose for sucrose specialists. Interestingly, most Na(+) -sensitive neurons responded to 0.3 M MSG at levels comparable with those to 0.1 M NaCl, whereas sucrose specialists responded to 0.1 M MSG despite being unresponsive to NaCl. These results suggest that the stimulatory effect of MSG involves activation of sweet- or salt-sensitive receptors. We propose that glutamate underlies the MSG response of sucrose specialists, whereas Na(+) -sensitive neurons respond to the sodium cation. For the latter neuron groups, the large glutamate anion may reduce the driving force for sodium through epithelial channels on taste cell membranes. The observed concentration-dependent responses are consistent with this idea, as are cross-adaptation studies using 0.1 M concentrations of MSG and NaCl in subsets of these Na(+) -sensitive neurons.
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Affiliation(s)
- Joseph M Breza
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL 32306-1270, USA
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Pittman D, Crawley ME, Corbin CH, Smith KR. Chorda tympani nerve transection impairs the gustatory detection of free fatty acids in male and female rats. Brain Res 2007; 1151:74-83. [PMID: 17428454 DOI: 10.1016/j.brainres.2007.03.027] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2007] [Revised: 03/07/2007] [Accepted: 03/08/2007] [Indexed: 11/18/2022]
Abstract
Sprague-Dawley rats with intact (SHAM) and bilaterally transected chorda tympani nerves (CTX) received conditioned taste aversions (CTAs) to the free fatty acids (FFAs), linoleic and oleic acid, at micromolar quantities. Two-bottle preference tests showed that CTX eliminated avoidance of 88 muM linoleic acid but did not affect CTA avoidance of corn oil or 250 mM sucrose. Short-duration stimulus tests following single-pairing CTAs revealed that 8-s stimulus durations resulted in higher detection thresholds for linoleic acid than 30-s trials. In these short-duration tests, CTX rats showed 2-fold elevations in threshold for linoleic acid compared to the SHAM rats. A single-pairing CTA did not produce avoidance of oleic acid during the short-duration tests; however, 3 consecutive days of CTA pairings did produce avoidance of oleic acid in both male and female rats. Finally, both male and female rats received SHAM or CTX surgery after demonstrating successful CTAs to either 100 microM linoleic or oleic acid. The ability to detect and avoid linoleic and oleic acid was eliminated by CTX for both sexes. Differences in the ability of rats to form CTAs to linoleic and oleic acid suggest that linoleic acid is a more salient stimulus than oleic acid. Our results suggest that FFAs stimulate afferent taste signals in the chorda tympani nerve of male and female rats and that these signals play an important role in the gustatory behavior of accepting or avoiding taste stimuli following a conditioned taste aversion.
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Affiliation(s)
- David Pittman
- Department of Psychology, Wofford College, 429 North Church Street, Spartanburg, SC 29303, USA.
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Laugerette F, Gaillard D, Passilly-Degrace P, Niot I, Besnard P. Do we taste fat? Biochimie 2007; 89:265-9. [PMID: 17126471 DOI: 10.1016/j.biochi.2006.10.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2006] [Accepted: 10/16/2006] [Indexed: 10/23/2022]
Abstract
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted. However, the inborn attraction of mammals for fatty foods raises the possibility of an additional orosensory modality devoted to fat perception. For a long time, dietary lipids were thought to be detected only by trigeminal (texture perception), retronasal olfactory, and post-ingestive cues. This minireview analyses recent findings showing that gustation also plays a significant role in dietary lipid perception.
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Affiliation(s)
- F Laugerette
- Physiologie de la Nutrition, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation (ENSBANA) et Centre Européen des Sciences du Goût (CESG), UMR 5170, CNRS/1214, INRA/Université de Bourgogne, F21000 Dijon, France
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32
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Liang NC, Hajnal A, Norgren R. Sham feeding corn oil increases accumbens dopamine in the rat. Am J Physiol Regul Integr Comp Physiol 2006; 291:R1236-9. [PMID: 16763080 DOI: 10.1152/ajpregu.00226.2006] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Both real and sham feeding of sucrose increase dopamine (DA) overflow in the nucleus accumbens (NAc). Fat is another constituent of foods that is inherently preferred by humans and rodents. We examined the affect of sham feeding corn oil in rats that were food and water deprived overnight. Rats were implanted with guide cannulas aimed at the NAc, as well as gastric fistulas. On alternate days, they were trained to sham lick 100% corn oil or distilled water (dH2O) for 20 min in the morning. Twenty-minute microdialysis samples were taken before, during, and after sham licking. DA and monoamines were analyzed by reverse-phase HPLC with coulometric detection. The results show that DA release in the NAc was significantly increased during sham licking of corn oil compared with the prior baseline (157.5 ± 18.8%, n = 12). During sham licking of dH2O, DA release in the NAc was not changed (93.0 ± 4.0%, n = 15). This experiment demonstrates that sham feeding of corn oil releases accumbens DA in a manner similar to ingestion of sucrose. Although both stimuli may have an olfactory component, sucrose is a gustatory, and 100% corn oil appears to be a trigeminal stimulus. Thus these data support the hypothesis that different sensory modalities produce reward using the same or closely related substrates in the forebrain.
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Affiliation(s)
- Nu-Chu Liang
- Dept. of Neural and Behavioral Sciences, College of Medicine, The Pennsylvania State Univ., 500 Univ. Drive, Hershey, PA 17033, USA.
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Aly R, Maibach HI, Bagatell FK, Dittmar W, Hänel H, Falanga V, Leyden JJ, Roth HL, Stoughton RB, Willis I. Ciclopirox olamine lotion 1%: bioequivalence to ciclopirox olamine cream 1% and clinical efficacy in tinea pedis. Clin Ther 1989; 96:151-76. [PMID: 2663159 DOI: 10.1152/physrev.00002.2015] [Citation(s) in RCA: 140] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Studies were conducted to assess the bioequivalence of a new antimycotic formulation, ciclopirox olamine lotion 1%, to an established compound, ciclopirox olamine cream 1%. Results of in vitro studies, using skin samples from human cadavers and domestic pigs, demonstrated that the two formulations equally penetrate all layers of the stratum corneum and inhibit the growth of Trichophyton mentagrophytes and Candida albicans. In vivo studies in guinea pigs and in human volunteers demonstrated the comparable therapeutic efficacy of the lotion and the cream in experimental trichophytosis. In addition, a multicenter, double-blind clinical trial was undertaken to compare ciclopirox olamine lotion 1% with the vehicle alone in the treatment of patients with tinea pedis. Patients with plantar, interdigital, or vesicular tinea pedis were enrolled in the studies. Patients were treated for 28 days. Clinical and mycological responses were determined during treatment and two weeks posttreatment. Ciclopirox olamine lotion 1% was found to be significantly more effective than its vehicle in the treatment of patients with common tinea pedis. Minor localized side effects (pruritus, burning sensation) were reported in 2% of 89 patients treated with ciclopirox olamine lotion 1%. The results demonstrate the bioequivalence of ciclopirox olamine lotion 1% and ciclopirox olamine cream 1% and confirm the clinical effectiveness and safety of the lotion in the treatment of tinea pedis, a generally recalcitrant fungal infection. It is concluded that ciclopirox olamine lotion 1% can be used as an alternative to ciclopirox olamine cream 1% for treatment of tinea pedis, tinea versicolor, tinea cruris, tinea corporis, and cutaneous candidiasis when the convenience and/or cosmetic elegance of a lotion is desired.
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Affiliation(s)
- R Aly
- Department of Dermatology, University of California School of Medicine, San Francisco
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