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Bress KS, Cascio CJ. Sensorimotor regulation of facial expression - An untouched frontier. Neurosci Biobehav Rev 2024; 162:105684. [PMID: 38710425 DOI: 10.1016/j.neubiorev.2024.105684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/16/2024] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
Facial expression is a critical form of nonverbal social communication which promotes emotional exchange and affiliation among humans. Facial expressions are generated via precise contraction of the facial muscles, guided by sensory feedback. While the neural pathways underlying facial motor control are well characterized in humans and primates, it remains unknown how tactile and proprioceptive information reaches these pathways to guide facial muscle contraction. Thus, despite the importance of facial expressions for social functioning, little is known about how they are generated as a unique sensorimotor behavior. In this review, we highlight current knowledge about sensory feedback from the face and how it is distinct from other body regions. We describe connectivity between the facial sensory and motor brain systems, and call attention to the other brain systems which influence facial expression behavior, including vision, gustation, emotion, and interoception. Finally, we petition for more research on the sensory basis of facial expressions, asserting that incomplete understanding of sensorimotor mechanisms is a barrier to addressing atypical facial expressivity in clinical populations.
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Affiliation(s)
- Kimberly S Bress
- Department of Psychiatry and Behavioral Sciences, Vanderbilt University Medical Center, Nashville, TN, USA; Vanderbilt Brain Institute, Vanderbilt University, Nashville, TN, USA.
| | - Carissa J Cascio
- Department of Psychiatry and Behavioral Sciences, Vanderbilt University Medical Center, Nashville, TN, USA; Vanderbilt Brain Institute, Vanderbilt University, Nashville, TN, USA; Vanderbilt Kennedy Center, Vanderbilt University Medical Center, Nashville, TN, USA
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2
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Cecchin-Albertoni C, Deny O, Planat-Bénard V, Guissard C, Paupert J, Vaysse F, Marty M, Casteilla L, Monsarrat P, Kémoun P. The oral organ: A new vision of the mouth as a whole for a gerophysiological approach to healthy aging. Ageing Res Rev 2024; 99:102360. [PMID: 38821417 DOI: 10.1016/j.arr.2024.102360] [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: 01/25/2024] [Revised: 05/07/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
This article brings a new perspective on oral physiology by presenting the oral organ as an integrated entity within the entire organism and its surrounding environment. Rather than considering the mouth solely as a collection of discrete functions, this novel approach emphasizes its role as a dynamic interphase, supporting interactions between the body and external factors. As a resilient ecosystem, the equilibrium of mouth ecological niches is the result of a large number of interconnected factors including the heterogeneity of different oral structures, diversity of resources, external and internal pressures and biological actors. The manuscript seeks to deepen the understanding of age-related changes within the oral cavity and throughout the organism, aligning with the evolving field of gerophysiology. The strategic position and fundamental function of the mouth make it an invaluable target for early prevention, diagnosis, treatment, and even reversal of aging effects throughout the entire organism. Recognizing the oral cavity capacity for sensory perception, element capture and information processing underscores its vital role in continuous health monitoring. Overall, this integrated understanding of the oral physiology aims at advancing comprehensive approaches to the oral healthcare and promoting broader awareness of its implications on the overall well-being.
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Affiliation(s)
- Chiara Cecchin-Albertoni
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France; RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France
| | - Olivier Deny
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France; RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France
| | - Valérie Planat-Bénard
- RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France
| | - Christophe Guissard
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France; RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France
| | - Jenny Paupert
- RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France
| | - Frédéric Vaysse
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France
| | - Mathieu Marty
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France; LIRDEF, Faculty of Educational Sciences, Paul Valery University, Montpellier CEDEX 5 34199, France
| | - Louis Casteilla
- RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France
| | - Paul Monsarrat
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France; RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France; Artificial and Natural Intelligence Toulouse Institute ANITI, Toulouse, France
| | - Philippe Kémoun
- Oral Medicine Department and CHU de Toulouse, Toulouse Institute of Oral Medicine and Science, Toulouse, France; RESTORE Research Center, Université de Toulouse, INSERM, CNRS, EFS, ENVT, Université P. Sabatier, Toulouse, France.
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3
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Fan W, Engborg CB, Sciolino NR. Locus Ceruleus Dynamics Are Suppressed during Licking and Enhanced Postlicking Independent of Taste Novelty. eNeuro 2024; 11:ENEURO.0535-23.2024. [PMID: 38649278 PMCID: PMC11036117 DOI: 10.1523/eneuro.0535-23.2024] [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: 12/15/2023] [Revised: 03/26/2024] [Accepted: 04/01/2024] [Indexed: 04/25/2024] Open
Abstract
Attending to salient sensory attributes of food, such as tastes that are new, displeasing, or unexpected, allows the procurement of nutrients without food poisoning. Exposure to new tastes is known to increase norepinephrine (NE) release in taste processing forebrain areas, yet the central source for this release is unknown. Locus ceruleus norepinephrine neurons (LC-NE) emerge as a candidate in signaling salient information about taste, as other salient sensory stimuli (e.g., visual, auditory, somatosensation) are known to activate LC neurons. To determine if LC neurons are sensitive to features of taste novelty, we used fiber photometry to record LC-NE activity in water-restricted mice that voluntarily licked either novel or familiar substances of differential palatability (saccharine, citric acid). We observed that LC-NE activity was suppressed during lick bursts and transiently activated upon the termination of licking and that these dynamics were independent of the familiarity of the substance consumed. We next recorded LC dynamics during brief and unexpected consumption of tastants and found no increase in LC-NE activity, despite their responsiveness to visual and auditory stimuli, revealing selectivity in LC's responses to salient sensory information. Our findings suggest that LC activity during licking is not influenced by taste novelty, implicating a possible role for non-LC noradrenergic nuclei in signaling critical information about taste.
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Affiliation(s)
- Will Fan
- Departments of Physiology and Neurobiology, University of Connecticut, Storrs, Connecticut 06269
| | - Christopher B Engborg
- Departments of Physiology and Neurobiology, University of Connecticut, Storrs, Connecticut 06269
| | - Natale R Sciolino
- Departments of Physiology and Neurobiology, University of Connecticut, Storrs, Connecticut 06269
- Biomedical Engineering, University of Connecticut, Storrs, Connecticut 06269
- Psychological Sciences, University of Connecticut, Storrs, Connecticut 06269
- Institute for the Brain and Cognitive Sciences, University of Connecticut, Storrs, Connecticut 06269
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4
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Aitken TJ, Ly T, Shehata S, Sivakumar N, Medina NLS, Gray LA, Dundar N, Barnes C, Knight ZA. Negative feedback control of hunger circuits by the taste of food. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.11.30.569492. [PMID: 38077047 PMCID: PMC10705440 DOI: 10.1101/2023.11.30.569492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
The rewarding taste of food is critical for motivating animals to eat, but whether taste has a parallel function in promoting meal termination is not well understood. Here we show that hunger-promoting AgRP neurons are rapidly inhibited during each bout of ingestion by a signal linked to the taste of food. Blocking these transient dips in activity via closed-loop optogenetic stimulation increases food intake by selectively delaying the onset of satiety. We show that upstream leptin receptor-expressing neurons in the dorsomedial hypothalamus (DMHLepR) are tuned to respond to sweet or fatty tastes and exhibit time-locked activation during feeding that is the mirror image of downstream AgRP cells. These findings reveal an unexpected role for taste in the negative feedback control of ingestion. They also reveal a mechanism by which AgRP neurons, which are the primary cells that drive hunger, are able to influence the moment-by-moment dynamics of food consumption.
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Affiliation(s)
- Tara J Aitken
- Neuroscience Graduate Program, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Truong Ly
- Neuroscience Graduate Program, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Sarah Shehata
- Howard Hughes Medical Institute, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Nilla Sivakumar
- Howard Hughes Medical Institute, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Naymalis La Santa Medina
- Howard Hughes Medical Institute, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Lindsay A Gray
- Howard Hughes Medical Institute, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Naz Dundar
- Neuroscience Graduate Program, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Chris Barnes
- Howard Hughes Medical Institute, University of California, San Francisco; San Francisco, CA 94158, USA
| | - Zachary A Knight
- Department of Physiology, University of California, San Francisco; San Francisco, CA 94158, USA
- Kavli Institute for Fundamental Neuroscience, University of California, San Francisco; San Francisco, CA 94158, USA
- Neuroscience Graduate Program, University of California, San Francisco; San Francisco, CA 94158, USA
- Howard Hughes Medical Institute, University of California, San Francisco; San Francisco, CA 94158, USA
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5
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Bouaichi CG, Odegaard KE, Neese C, Vincis R. Intraoral thermal processing in the gustatory cortex of awake mice. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.02.06.526681. [PMID: 36798208 PMCID: PMC9934522 DOI: 10.1101/2023.02.06.526681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
Oral temperature is a sensory cue relevant to food preference and nutrition. To understand how orally-sourced thermal inputs are represented in the gustatory cortex (GC) we recorded neural responses from the GC of male and female mice presented with deionized water at different innocuous temperatures (14 °C, 25 °C, 36 °C) and taste stimuli (room temperature). Our results demonstrate that GC neurons encode orally-sourced thermal information in the absence of classical taste qualities at the single neuron and population levels, as confirmed through additional experiments comparing GC neuron responses to water and artificial saliva. Analysis of thermal-evoked responses showed broadly tuned neurons that responded to temperature in a mostly monotonic manner. Spatial location may play a minor role regarding thermosensory activity; aside from the most ventral GC, neurons reliably responded to and encoded thermal information across the dorso-ventral and antero-postero cortical axes. Additional analysis revealed that more than half of GC neurons that encoded chemosensory taste stimuli also accurately discriminated thermal information, providing additional evidence of the GC's involvement in processing thermosensory information important for ingestive behaviors. In terms of convergence, we found that GC neurons encoding information about both taste and temperature were broadly tuned and carried more information than taste-selective only neurons; both groups encoded similar information about the palatability of stimuli. Altogether, our data reveal new details of the cortical code for the mammalian intraoral thermosensory system in behaving mice and pave the way for future investigations on GC functions and operational principles with respect to thermogustation.
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Affiliation(s)
- Cecilia G Bouaichi
- Florida State University, Department of Biological Science and Programs in Neuroscience, Cell and Molecular Biology, and Biophysics
| | - Katherine E Odegaard
- Florida State University, Department of Biological Science and Programs in Neuroscience, Cell and Molecular Biology, and Biophysics
| | - Camden Neese
- Florida State University, Department of Biological Science and Programs in Neuroscience, Cell and Molecular Biology, and Biophysics
| | - Roberto Vincis
- Florida State University, Department of Biological Science and Programs in Neuroscience, Molecular Biophysics and Cell and Molecular Biology
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6
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Chometton S, Tsan L, Hayes AMR, Kanoski SE, Schier LA. Early-life influences of low-calorie sweetener consumption on sugar taste. Physiol Behav 2023; 264:114133. [PMID: 36801464 PMCID: PMC11062773 DOI: 10.1016/j.physbeh.2023.114133] [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: 12/15/2022] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/21/2023]
Abstract
Children and adolescents are the highest consumers of added sugars, particularly from sugar-sweetened beverages (SSB). Regular consumption of SSB early in life induces a variety of negative consequences on health that can last into adulthood. Low-calorie sweeteners (LCS) are increasingly used as an alternative to added sugars because they provide a sweet sensation without adding calories to the diet. However, the long-term effects of early-life consumption of LCS are not well understood. Considering LCS engage at least one of the same taste receptors as sugars and potentially modulate cellular mechanisms of glucose transport and metabolism, it is especially important to understand how early-life LCS consumption impacts intake of and regulatory responses to caloric sugars. In our recent study, we found that habitual intake of LCS during the juvenile-adolescence period significantly changed how rats responded to sugar later in life. Here, we review evidence that LCS and sugars are sensed via common and distinct gustatory pathways, and then discuss the implications this has for shaping sugar-associated appetitive, consummatory, and physiological responses. Ultimately, the review highlights the diverse gaps in knowledge that will be necessary to fill to understand the consequences of regular LCS consumption during important phases of development.
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Affiliation(s)
- Sandrine Chometton
- Department of Biological Sciences, Human and Evolutionary Biology Section, University of Southern California, Los Angeles, CA, USA
| | - Linda Tsan
- Department of Biological Sciences, Human and Evolutionary Biology Section, University of Southern California, Los Angeles, CA, USA
| | - Anna M R Hayes
- Department of Biological Sciences, Human and Evolutionary Biology Section, University of Southern California, Los Angeles, CA, USA
| | - Scott E Kanoski
- Department of Biological Sciences, Human and Evolutionary Biology Section, University of Southern California, Los Angeles, CA, USA
| | - Lindsey A Schier
- Department of Biological Sciences, Human and Evolutionary Biology Section, University of Southern California, Los Angeles, CA, USA.
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7
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Langhans W, Watts AG, Spector AC. The elusive cephalic phase insulin response: triggers, mechanisms, and functions. Physiol Rev 2023; 103:1423-1485. [PMID: 36422994 PMCID: PMC9942918 DOI: 10.1152/physrev.00025.2022] [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: 07/01/2022] [Revised: 11/04/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022] Open
Abstract
The cephalic phase insulin response (CPIR) is classically defined as a head receptor-induced early release of insulin during eating that precedes a postabsorptive rise in blood glucose. Here we discuss, first, the various stimuli that elicit the CPIR and the sensory signaling pathways (sensory limb) involved; second, the efferent pathways that control the various endocrine events associated with eating (motor limb); and third, what is known about the central integrative processes linking the sensory and motor limbs. Fourth, in doing so, we identify open questions and problems with respect to the CPIR in general. Specifically, we consider test conditions that allow, or may not allow, the stimulus to reach the potentially relevant taste receptors and to trigger a CPIR. The possible significance of sweetness and palatability as crucial stimulus features and whether conditioning plays a role in the CPIR are also discussed. Moreover, we ponder the utility of the strict classical CPIR definition based on what is known about the effects of vagal motor neuron activation and thereby acetylcholine on the β-cells, together with the difficulties of the accurate assessment of insulin release. Finally, we weigh the evidence of the physiological and clinical relevance of the cephalic contribution to the release of insulin that occurs during and after a meal. These points are critical for the interpretation of the existing data, and they support a sharper focus on the role of head receptors in the overall insulin response to eating rather than relying solely on the classical CPIR definition.
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Affiliation(s)
- Wolfgang Langhans
- Physiology and Behavior Laboratory, ETH Zürich, Schwerzenbach, Switzerland
| | - Alan G Watts
- Department of Biological Sciences, USC Dornsife College of Letters, Arts and Sciences, University of Southern California, Los Angeles, California
| | - Alan C Spector
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, Florida
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8
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Doyle ME, Premathilake HU, Yao Q, Mazucanti CH, Egan JM. Physiology of the tongue with emphasis on taste transduction. Physiol Rev 2023; 103:1193-1246. [PMID: 36422992 PMCID: PMC9942923 DOI: 10.1152/physrev.00012.2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
The tongue is a complex multifunctional organ that interacts and senses both interoceptively and exteroceptively. Although it is easily visible to almost all of us, it is relatively understudied and what is in the literature is often contradictory or is not comprehensively reported. The tongue is both a motor and a sensory organ: motor in that it is required for speech and mastication, and sensory in that it receives information to be relayed to the central nervous system pertaining to the safety and quality of the contents of the oral cavity. Additionally, the tongue and its taste apparatus form part of an innate immune surveillance system. For example, loss or alteration in taste perception can be an early indication of infection as became evident during the present global SARS-CoV-2 pandemic. Here, we particularly emphasize the latest updates in the mechanisms of taste perception, taste bud formation and adult taste bud renewal, and the presence and effects of hormones on taste perception, review the understudied lingual immune system with specific reference to SARS-CoV-2, discuss nascent work on tongue microbiome, as well as address the effect of systemic disease on tongue structure and function, especially in relation to taste.
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Affiliation(s)
- Máire E Doyle
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Hasitha U Premathilake
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Qin Yao
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Caio H Mazucanti
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Josephine M Egan
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
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9
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An SB, Cho YS, Park SK, Kim YS, Bae YC. Synaptic connectivity of the TRPV1-positive trigeminal afferents in the rat lateral parabrachial nucleus. Front Cell Neurosci 2023; 17:1162874. [PMID: 37066077 PMCID: PMC10098450 DOI: 10.3389/fncel.2023.1162874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 03/15/2023] [Indexed: 04/03/2023] Open
Abstract
Recent studies have shown a direct projection of nociceptive trigeminal afferents into the lateral parabrachial nucleus (LPBN). Information about the synaptic connectivity of these afferents may help understand how orofacial nociception is processed in the LPBN, which is known to be involved primarily in the affective aspect of pain. To address this issue, we investigated the synapses of the transient receptor potential vanilloid 1-positive (TRPV1+) trigeminal afferent terminals in the LPBN by immunostaining and serial section electron microscopy. TRPV1 + afferents arising from the ascending trigeminal tract issued axons and terminals (boutons) in the LPBN. TRPV1+ boutons formed synapses of asymmetric type with dendritic shafts and spines. Almost all (98.3%) TRPV1+ boutons formed synapses with one (82.6%) or two postsynaptic dendrites, suggesting that, at a single bouton level, the orofacial nociceptive information is predominantly transmitted to a single postsynaptic neuron with a small degree of synaptic divergence. A small fraction (14.9%) of the TRPV1+ boutons formed synapses with dendritic spines. None of the TRPV1+ boutons were involved in axoaxonic synapses. Conversely, in the trigeminal caudal nucleus (Vc), TRPV1+ boutons often formed synapses with multiple postsynaptic dendrites and were involved in axoaxonic synapses. Number of dendritic spine and total number of postsynaptic dendrites per TRPV1+ bouton were significantly fewer in the LPBN than Vc. Thus, the synaptic connectivity of the TRPV1+ boutons in the LPBN differed significantly from that in the Vc, suggesting that the TRPV1-mediated orofacial nociception is relayed to the LPBN in a distinctively different manner than in the Vc.
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10
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Kumari A, Mistretta CM. Anterior and Posterior Tongue Regions and Taste Papillae: Distinct Roles and Regulatory Mechanisms with an Emphasis on Hedgehog Signaling and Antagonism. Int J Mol Sci 2023; 24:ijms24054833. [PMID: 36902260 PMCID: PMC10002505 DOI: 10.3390/ijms24054833] [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: 02/01/2023] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023] Open
Abstract
Sensory receptors across the entire tongue are engaged during eating. However, the tongue has distinctive regions with taste (fungiform and circumvallate) and non-taste (filiform) organs that are composed of specialized epithelia, connective tissues, and innervation. The tissue regions and papillae are adapted in form and function for taste and somatosensation associated with eating. It follows that homeostasis and regeneration of distinctive papillae and taste buds with particular functional roles require tailored molecular pathways. Nonetheless, in the chemosensory field, generalizations are often made between mechanisms that regulate anterior tongue fungiform and posterior circumvallate taste papillae, without a clear distinction that highlights the singular taste cell types and receptors in the papillae. We compare and contrast signaling regulation in the tongue and emphasize the Hedgehog pathway and antagonists as prime examples of signaling differences in anterior and posterior taste and non-taste papillae. Only with more attention to the roles and regulatory signals for different taste cells in distinct tongue regions can optimal treatments for taste dysfunctions be designed. In summary, if tissues are studied from one tongue region only, with associated specialized gustatory and non-gustatory organs, an incomplete and potentially misleading picture will emerge of how lingual sensory systems are involved in eating and altered in disease.
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Affiliation(s)
- Archana Kumari
- Cell Biology and Neuroscience, Rowan University School of Osteopathic Medicine, Stratford, NJ 08084, USA
- Correspondence:
| | - Charlotte M. Mistretta
- Department of Biologic and Materials Sciences & Prosthodontics, School of Dentistry, University of Michigan, Ann Arbor, MI 48109, USA
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11
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Bouaichi CG, Odegaard KE, Neese C, Vincis R. Oral thermal processing in the gustatory cortex of awake mice. Chem Senses 2023; 48:bjad042. [PMID: 37850853 PMCID: PMC10630187 DOI: 10.1093/chemse/bjad042] [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: 07/27/2023] [Indexed: 10/19/2023] Open
Abstract
Oral temperature is a sensory cue relevant to food preference and nutrition. To understand how orally sourced thermal inputs are represented in the gustatory cortex (GC), we recorded neural responses from the GC of male and female mice presented with deionized water at different innocuous temperatures (14 °C, 25 °C, and 36 °C) and taste stimuli (room temperature). Our results demonstrate that GC neurons encode orally sourced thermal information in the absence of classical taste qualities at the single neuron and population levels, as confirmed through additional experiments comparing GC neuron responses to water and artificial saliva. Analysis of thermal-evoked responses showed broadly tuned neurons that responded to temperature in a mostly monotonic manner. Spatial location may play a minor role regarding thermosensory activity; aside from the most ventral GC, neurons reliably responded to and encoded thermal information across the dorso-ventral and antero-postero cortical axes. Additional analysis revealed that more than half of the GC neurons that encoded chemosensory taste stimuli also accurately discriminated thermal information, providing additional evidence of the GC's involvement in processing thermosensory information important for ingestive behaviors. In terms of convergence, we found that GC neurons encoding information about both taste and temperature were broadly tuned and carried more information than taste-selective-only neurons; both groups encoded similar information about the palatability of stimuli. Altogether, our data reveal new details of the cortical code for the mammalian oral thermosensory system in behaving mice and pave the way for future investigations on GC functions and operational principles with respect to thermogustation.
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Affiliation(s)
- Cecilia G Bouaichi
- Department of Biological Science and Programs in Neuroscience, Cell and Molecular Biology, and Biophysics, Florida State University, Tallahassee, FL, United States
| | - Katherine E Odegaard
- Department of Biological Science and Programs in Neuroscience, Cell and Molecular Biology, and Biophysics, Florida State University, Tallahassee, FL, United States
| | - Camden Neese
- Department of Biological Science and Programs in Neuroscience, Cell and Molecular Biology, and Biophysics, Florida State University, Tallahassee, FL, United States
| | - Roberto Vincis
- Department of Biological Science and Programs in Neuroscience, Molecular Biophysics and Cell and Molecular Biology, Florida State University, Tallahassee, FL, United States
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12
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Intrinsic Excitability in Layer IV-VI Anterior Insula to Basolateral Amygdala Projection Neurons Correlates with the Confidence of Taste Valence Encoding. eNeuro 2023; 10:ENEURO.0302-22.2022. [PMID: 36635250 PMCID: PMC9850927 DOI: 10.1523/eneuro.0302-22.2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/01/2022] [Accepted: 09/11/2022] [Indexed: 12/14/2022] Open
Abstract
Avoiding potentially harmful, and consuming safe food is crucial for the survival of living organisms. However, the perceived valence of sensory information can change following conflicting experiences. Pleasurability and aversiveness are two crucial parameters defining the perceived valence of a taste and can be impacted by novelty. Importantly, the ability of a given taste to serve as the conditioned stimulus (CS) in conditioned taste aversion (CTA) is dependent on its valence. Activity in anterior insula (aIC) Layer IV-VI pyramidal neurons projecting to the basolateral amygdala (BLA) is correlated with and necessary for CTA learning and retrieval, as well as the expression of neophobia toward novel tastants, but not learning taste familiarity. Yet, the cellular mechanisms underlying the updating of taste valence representation in this specific pathway are poorly understood. Here, using retrograde viral tracing and whole-cell patch-clamp electrophysiology in trained mice, we demonstrate that the intrinsic properties of deep-lying Layer IV-VI, but not superficial Layer I-III aIC-BLA neurons, are differentially modulated by both novelty and valence, reflecting the subjective predictability of taste valence arising from prior experience. These correlative changes in the profile of intrinsic properties of LIV-VI aIC-BLA neurons were detectable following both simple taste experiences, as well as following memory retrieval, extinction learning, and reinstatement.
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13
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Fowler BE, Ye J, Humayun S, Lee H, Macpherson LJ. Regional specialization of the tongue revealed by gustatory ganglion imaging. iScience 2022; 25:105700. [PMID: 36582484 PMCID: PMC9792408 DOI: 10.1016/j.isci.2022.105700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 10/12/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022] Open
Abstract
Gustatory information is relayed from the anterior tongue by geniculate ganglion neurons and from the posterior tongue by neurons of the petrosal portion of the jugular/nodose/petrosal ganglion complex. Here, we use in vivo calcium imaging in mice to compare the encoding of taste information in the geniculate and petrosal ganglia, at single-neuron resolution. Our data support an anterior/posterior specialization of taste information coding from the tongue to the ganglia, with petrosal neurons more responsive to umami or bitter and less responsive to sweet or salty stimuli than geniculate neurons. We found that umami (50 mM MPG + 1 mM IMP) promotes salivation when applied to the posterior, but not anterior, tongue. This suggests a functional taste map of the mammalian tongue where the anterior and posterior taste pathways are differentially responsive to specific taste qualities, and differentially regulate downstream physiological functions of taste, such as promoting salivation.
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Affiliation(s)
- Bryan E. Fowler
- Department of Neuroscience Developmental and Regenerative Biology, The University of Texas at San Antonio, San Antonio, TX, USA
| | - Jiahao Ye
- Department of Neurobiology, Northwestern University, Evanston, IL, USA
| | - Saima Humayun
- Department of Neuroscience Developmental and Regenerative Biology, The University of Texas at San Antonio, San Antonio, TX, USA
| | - Hojoon Lee
- Department of Neurobiology, Northwestern University, Evanston, IL, USA
| | - Lindsey J. Macpherson
- Department of Neuroscience Developmental and Regenerative Biology, The University of Texas at San Antonio, San Antonio, TX, USA
- Brain Health Consortium, The University of Texas at San Antonio, San Antonio, TX, USA
- Corresponding author
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14
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Staszko SM, Boughter JD, Fletcher ML. The impact of familiarity on cortical taste coding. Curr Biol 2022; 32:4914-4924.e4. [PMID: 36261035 PMCID: PMC9691541 DOI: 10.1016/j.cub.2022.09.053] [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: 05/02/2022] [Revised: 08/08/2022] [Accepted: 09/27/2022] [Indexed: 11/22/2022]
Abstract
The role of the gustatory region of the insular cortex in mediating associative taste learning, such as conditioned taste aversion, has been well studied. However, while associative learning plays a role in some taste behaviors, such as avoiding toxins, animals often encounter taste stimuli in their natural environment without explicit consequences. This type of inconsequential experience with sensory stimuli has been studied in other sensory systems, generally with the finding that neuronal responses habituate with repeated sensory exposure. This study sought to determine the effect of taste familiarity on population taste coding in the mouse gustatory cortex (GC). Using microendoscope calcium imaging, we studied the taste responses of visually identifiable neurons over 5 days of taste experience, during which animals could freely choose to consume taste stimuli. We found that the number of active cells in the insular cortex, as well as the number of cells characterized as taste-responsive, significantly decreased as animals became familiar with taste stimuli. Moreover, the magnitude of taste-evoked excited responses increased while inhibited responses decreased with experience. By tracking individual neurons over time, we identified a subpopulation of stable neurons present on all days of the taste familiarity paradigm and further characterized their taste coding properties. The population-level response across these stable cells was distinct for each taste quality when taste stimuli were novel, but population responses for readily consumed stimuli became more correlated as the stimuli became familiar. Overall, these results highlight the effects of familiarity on both taste-specific and non-taste responses in the gustatory cortex.
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Affiliation(s)
- Stephanie M Staszko
- Department of Anatomy & Neurobiology, University of Tennessee Health Science Center, Memphis, TN 38163, USA
| | - John D Boughter
- Department of Anatomy & Neurobiology, University of Tennessee Health Science Center, Memphis, TN 38163, USA
| | - Max L Fletcher
- Department of Anatomy & Neurobiology, University of Tennessee Health Science Center, Memphis, TN 38163, USA.
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15
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Infection, Learning, and Memory: Focus on Immune Activation and Aversive Conditioning. Neurosci Biobehav Rev 2022; 142:104898. [PMID: 36183862 DOI: 10.1016/j.neubiorev.2022.104898] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 09/19/2022] [Accepted: 09/27/2022] [Indexed: 11/22/2022]
Abstract
Here we review the effects of immune activation primarily via lipopolysaccharide (LPS), a cell wall component of Gram-negative bacteria, on hippocampal and non-hippocampal-dependent learning and memory. Rodent studies have found that LPS alters both the acquisition and consolidation of aversive learning and memory, such as those evoking evolutionarily adaptive responses like fear and disgust. The inhibitory effects of LPS on the acquisition and consolidation of contextual fear memory are discussed. LPS-induced alterations in the acquisition of taste and place-related conditioned disgust memory within bottle preference tasks and taste reactivity tests (taste-related), in addition to conditioned context avoidance tasks and the anticipatory nausea paradigm (place-related), are highlighted. Further, conditioned disgust memory consolidation may also be influenced by LPS-induced effects. Growing evidence suggests a central role of immune activation, especially pro-inflammatory cytokine activity, in eliciting the effects described here. Understanding how infection-induced immune activation alters learning and memory is increasingly important as bacterial and viral infections are found to present a risk of learning and memory impairment.
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16
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Fritzsch B, Elliott KL, Yamoah EN. Neurosensory development of the four brainstem-projecting sensory systems and their integration in the telencephalon. Front Neural Circuits 2022; 16:913480. [PMID: 36213204 PMCID: PMC9539932 DOI: 10.3389/fncir.2022.913480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 08/23/2022] [Indexed: 11/18/2022] Open
Abstract
Somatosensory, taste, vestibular, and auditory information is first processed in the brainstem. From the brainstem, the respective information is relayed to specific regions within the cortex, where these inputs are further processed and integrated with other sensory systems to provide a comprehensive sensory experience. We provide the organization, genetics, and various neuronal connections of four sensory systems: trigeminal, taste, vestibular, and auditory systems. The development of trigeminal fibers is comparable to many sensory systems, for they project mostly contralaterally from the brainstem or spinal cord to the telencephalon. Taste bud information is primarily projected ipsilaterally through the thalamus to reach the insula. The vestibular fibers develop bilateral connections that eventually reach multiple areas of the cortex to provide a complex map. The auditory fibers project in a tonotopic contour to the auditory cortex. The spatial and tonotopic organization of trigeminal and auditory neuron projections are distinct from the taste and vestibular systems. The individual sensory projections within the cortex provide multi-sensory integration in the telencephalon that depends on context-dependent tertiary connections to integrate other cortical sensory systems across the four modalities.
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Affiliation(s)
- Bernd Fritzsch
- Department of Biology, The University of Iowa, Iowa City, IA, United States
- Department of Otolaryngology, The University of Iowa, Iowa City, IA, United States
- *Correspondence: Bernd Fritzsch,
| | - Karen L. Elliott
- Department of Biology, The University of Iowa, Iowa City, IA, United States
| | - Ebenezer N. Yamoah
- Department of Physiology and Cell Biology, School of Medicine, University of Nevada, Reno, Reno, NV, United States
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17
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Lyu H, Mizunami M. Conditioned taste aversion in the cricket Gryllus bimaculatus. Sci Rep 2022; 12:9751. [PMID: 35697908 PMCID: PMC9192700 DOI: 10.1038/s41598-022-13500-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Accepted: 05/25/2022] [Indexed: 11/30/2022] Open
Abstract
Conditioned taste aversion (CTA) is a form of classical conditioning in which animals associate the taste of a food with illness caused by toxin contained in the food. CTA in mammals is achieved with a long interval of up to several hours between food ingestion and illness induced by LiCl injection. Insects also exhibit CTA, but not much is known about its features. We investigated whether the cricket Gryllus bimaculatus exhibits CTA when ingestion of a sugar solution is followed by LiCl injection. Crickets that ingested sucrose solution 5–10 min before LiCl injection exhibited reduction of sucrose consumption tested 24 or 48 h after injection compared to that tested 24 h before injection. In contrast, crickets that ingested sucrose solution 5–10 min after LiCl injection or 1 h or 8 h before or after injection did not exhibit reduction of sucrose consumption, indicating that reduction of sucrose consumption by CTA training is pairing-specific. We conclude that CTA in crickets is similar to that in mammals in that one-trial pairing is sufficient to achieve memory retention for days, but it differs in that it is achieved with a relatively short interval (< 1 h) between food ingestion and toxin injection.
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Affiliation(s)
- Hui Lyu
- Graduate School of Life Science, Hokkaido University, Sapporo, 060-0810, Japan
| | - Makoto Mizunami
- Faculty of Science, Hokkaido University, Sapporo, 060-0810, Japan.
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18
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Ismaeil A, Gero D, Boyle CN, Alceste D, Taha O, Spector AC, Lutz TA, Bueter M. Early Postoperative Exposure to High-Fat Diet Does Not Increase Long-Term Weight Loss or Fat Avoidance After Roux-en-Y Gastric Bypass in Rats. Front Nutr 2022; 9:834854. [PMID: 35495960 PMCID: PMC9044042 DOI: 10.3389/fnut.2022.834854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/02/2022] [Indexed: 11/29/2022] Open
Abstract
Background Bariatric surgery alters food preferences in rats and reportedly decreases desire to consume high-fat high-sugar food in humans. The aim of this study was to investigate whether early post-operative exposure to high-fat food could increase body weight loss after Roux-en-Y gastric bypass (RYGB) by triggering fat avoidance. Methods Male Wistar rats underwent either RYGB (n = 15) or sham-operations (n = 16). Preoperatively a standardized 4-choice cafeteria diet [dietary options: low-fat/low-sugar (LFLS), low-fat/high-sugar (LFHS), high-fat/low-sugar (HFLS), high-fat/high-sugar (HFHS)] was offered. First, each option was available for 4 days, thereafter rats were offered the 4 options simultaneously for 3 days preoperatively. Post-surgery, 8 rats in the RYGB- and 8 in the sham-group were exposed to a high-fat content diet (Oatmeal + 30% lard, OM+L) for 10 days, while 7 RYGB rats and 8 sham-rats received OM alone. From the 11th postoperative day, the 4-choice cafeteria diet was reintroduced for 55-days. The intake of all available food items, macronutrients and body weight changes were monitored over 8 weeks. Main outcomes were long-term body-weight and daily change in relative caloric intake during the postoperative cafeteria period compared to the preoperative cafeteria. Results During the first 12 days of postoperative cafeteria access, RYGB-rats exposed to OM+L had a higher mean caloric intake per day than RYGB rats exposed to OM alone (Δ10 kCal, Padj = 0.004), but this difference between the RYGB groups disappeared thereafter. Consequently, in the last 33 days of the postoperative cafeteria diet, the mean body weight of the RYGB+OM+L group was higher compared to RYGB+OM (Δ51 g, Padj < 0.001). RYGB rats, independently from the nutritional intervention, presented a progressive decrease in daily consumption of calories from fat and increased their daily energy intake mainly from non-sugar carbohydrates. No such differences were detected in sham-operated controls exposed to low- or high fat postoperative interventions. Conclusion A progressive decrease in daily fat intake over time was observed after RYGB, independently from the nutritional intervention. This finding confirms that macronutrient preferences undergo progressive changes over time after RYGB and supports the role of ingestive adaptation and learning. Early postoperative exposure to high-fat food failed to accentuate fat avoidance and did not lead to superior weight loss in the long-term.
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Affiliation(s)
- Aiman Ismaeil
- Department of Surgery and Transplantation, University Hospital Zurich, Zurich, Switzerland
- Department of General Surgery, Aswan University Hospital, Aswan, Egypt
| | - Daniel Gero
- Department of Surgery and Transplantation, University Hospital Zurich, Zurich, Switzerland
| | - Christina N. Boyle
- Institute of Veterinary Physiology, University of Zurich, Zurich, Switzerland
| | - Daniela Alceste
- Department of Surgery and Transplantation, University Hospital Zurich, Zurich, Switzerland
| | - Osama Taha
- Department of Plastic Surgery, Assiut University Hospital, Asyut, Egypt
| | - Alan C. Spector
- Program in Neuroscience, Department of Psychology, Florida State University, Tallahassee, FL, United States
| | - Thomas A. Lutz
- Institute of Veterinary Physiology, University of Zurich, Zurich, Switzerland
| | - Marco Bueter
- Department of Surgery and Transplantation, University Hospital Zurich, Zurich, Switzerland
- *Correspondence: Marco Bueter,
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19
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Watts AG, Kanoski SE, Sanchez-Watts G, Langhans W. The physiological control of eating: signals, neurons, and networks. Physiol Rev 2022; 102:689-813. [PMID: 34486393 PMCID: PMC8759974 DOI: 10.1152/physrev.00028.2020] [Citation(s) in RCA: 47] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 08/30/2021] [Indexed: 02/07/2023] Open
Abstract
During the past 30 yr, investigating the physiology of eating behaviors has generated a truly vast literature. This is fueled in part by a dramatic increase in obesity and its comorbidities that has coincided with an ever increasing sophistication of genetically based manipulations. These techniques have produced results with a remarkable degree of cell specificity, particularly at the cell signaling level, and have played a lead role in advancing the field. However, putting these findings into a brain-wide context that connects physiological signals and neurons to behavior and somatic physiology requires a thorough consideration of neuronal connections: a field that has also seen an extraordinary technological revolution. Our goal is to present a comprehensive and balanced assessment of how physiological signals associated with energy homeostasis interact at many brain levels to control eating behaviors. A major theme is that these signals engage sets of interacting neural networks throughout the brain that are defined by specific neural connections. We begin by discussing some fundamental concepts, including ones that still engender vigorous debate, that provide the necessary frameworks for understanding how the brain controls meal initiation and termination. These include key word definitions, ATP availability as the pivotal regulated variable in energy homeostasis, neuropeptide signaling, homeostatic and hedonic eating, and meal structure. Within this context, we discuss network models of how key regions in the endbrain (or telencephalon), hypothalamus, hindbrain, medulla, vagus nerve, and spinal cord work together with the gastrointestinal tract to enable the complex motor events that permit animals to eat in diverse situations.
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Affiliation(s)
- Alan G Watts
- The Department of Biological Sciences, Dornsife College of Letters, Arts and Sciences, University of Southern California, Los Angeles, California
| | - Scott E Kanoski
- The Department of Biological Sciences, Dornsife College of Letters, Arts and Sciences, University of Southern California, Los Angeles, California
| | - Graciela Sanchez-Watts
- The Department of Biological Sciences, Dornsife College of Letters, Arts and Sciences, University of Southern California, Los Angeles, California
| | - Wolfgang Langhans
- Physiology and Behavior Laboratory, Eidgenössische Technische Hochschule-Zürich, Schwerzenbach, Switzerland
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20
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Chen J, Ren X, Yan H, Zhao B, Chen J, Zhu K, Lyu H, Li Z, Doty RL. Comparison of Chinese and American subjects on the self-administered Waterless Empirical Taste Test. J SENS STUD 2022; 37:e12745. [PMID: 35601744 PMCID: PMC9115193 DOI: 10.1111/joss.12745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/12/2022] [Accepted: 03/14/2022] [Indexed: 11/30/2022]
Abstract
Cultural differences have been reported between the taste sensitivity of persons of Asian and European ancestry, although findings have been mixed. This study sought to determine whether American and Chinese adults perform differently on a novel taste test that requires no water, can be self-administered, and employs a representative of umami as one of its tastants. This 53-trial test was administered to 113 Chinese and 214 Americans. The subjects orally sampled monomer cellulose pads containing one of four dried concentrations of sucrose, citric acid, NaCl, caffeine, and monosodium glutamate and indicated whether a sweet, sour, bitter, salty, brothy, or no taste sensation was perceived. Separate gender by culture analyses of covariance with age as the covariate were performed on the total score and the scores of each taste stimulus. For all taste qualities, women outperformed men and test scores declined with age. No difference between American and Chinese subjects was found for the total taste score (p = .129) or for the sucrose (p = .129) or NaCl (p = .368) scores. However, for monosodium glutamate, the scores were 28.40% higher for the Chinese than for the American subjects (p = .024), and for citric acid and caffeine, the scores were 24.12 and 21.79% higher for the American subjects (p's = .001 and .029). The basis for these differences is unclear, although both anatomical (e.g., differences in density or distribution of taste buds) and cultural factors may be involved. Future work is needed to determine the cause of these largely novel findings and whether they generalize to other Chinese and American samples. Practical applicationsIn this study, a practical self-administered quantitative taste test that requires no water was found to be sensitive to quality-specific differences in test scores between Chinese and American subjects, as well as to age and gender. The Chinese subjects outperformed the American subjects in correctly identifying the quality of monosodium glutamate (umami), whereas the American subjects outperformed Chinese subjects in correctly identifying the bitter and sour qualities of caffeine and citric acid, respectively. Experiential factors related to culture-specific cuisines may explain some of these differences. This research indicates that a relatively rapid taste test, which can be sent through the mail and which requires no test administrator or source of water, can be used in cross-cultural studies to elucidate individual differences in taste perception.
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Affiliation(s)
- Jingguo Chen
- Department of Otolaryngology‐Head and Neck SurgerySecond Affiliated Hospital of Xi'an Jiaotong University (Xibei Hospital)Xi'anChina
| | - Xiaoyong Ren
- Department of Otolaryngology‐Head and Neck SurgerySecond Affiliated Hospital of Xi'an Jiaotong University (Xibei Hospital)Xi'anChina
| | - Huanhuan Yan
- School of StomatologyXi'an Medical UniversityXi'anChina
| | - Bingjie Zhao
- Department of Otolaryngology‐Head and Neck SurgerySecond Affiliated Hospital of Xi'an Jiaotong University (Xibei Hospital)Xi'anChina
| | - Jingyan Chen
- School of StomatologyXi'an Medical UniversityXi'anChina
| | - Kang Zhu
- Department of Otolaryngology‐Head and Neck SurgerySecond Affiliated Hospital of Xi'an Jiaotong University (Xibei Hospital)Xi'anChina
| | - Hui Lyu
- Department of Otolaryngology‐Head and Neck SurgerySecond Affiliated Hospital of Xi'an Jiaotong University (Xibei Hospital)Xi'anChina
| | - Zhihui Li
- Department of Otolaryngology‐Head and Neck SurgerySecond Affiliated Hospital of Xi'an Jiaotong University (Xibei Hospital)Xi'anChina
| | - Richard L. Doty
- Smell & Taste Center, Department of Otorhinolaryngology‐Head and Neck SurgeryPerelman School of Medicine, University of PennsylvaniaPhiladelphiaPennsylvaniaUSA
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21
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Blonde GD, Mathes CM, Inui T, Hamel EA, Price RK, Livingstone MBE, Le Roux CW, Spector AC. Oromotor and somatic taste reactivity during sucrose meals reveals internal state and stimulus palatability after gastric bypass in rats. Am J Physiol Regul Integr Comp Physiol 2022; 322:R204-R218. [PMID: 35043683 PMCID: PMC8858674 DOI: 10.1152/ajpregu.00285.2021] [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: 11/19/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 11/22/2022]
Abstract
After Roux-en-Y gastric bypass (RYGB), rats consume less high-energy foods and fluids, though whether this reflects a concomitant change in palatability remains unclear. By measuring behavior during intraorally delivered liquid meals across days (1 water, 8 sucrose sessions), we showed that RYGB rats (RYGB, n = 8/sex) consumed less 1.0 M sucrose than their sham surgery counterparts (SHAM, n = 8 males, n = 11 females) but displayed similarly high levels of ingestive taste reactivity responses at the start of infusions. Relative to water, both groups increased intake of sucrose, and ingestive responses were dominated by tongue protrusions rather than mouth movements. Thus, RYGB animals still found sucrose palatable despite consuming less than the SHAM group. As the intraoral infusion progressed but before meal termination, aversive behavior remained low and both RYGB and SHAM animals showed fewer ingestive responses, predominantly mouth movements as opposed to tongue protrusions. This shift in responsiveness unrelated to surgical manipulation suggests negative alliesthesia, or a decreased palatability, as rats approach satiation. Notably, only in RYGB rats, across sessions, there was a striking emergence of aversive behavior immediately after the sucrose meal. Thus, although lower intake in RYGB rats seems independent of the hedonic taste properties of sucrose, taste reactivity behavior in these animals immediately after termination of a liquid meal appears to be influenced by postoral events and reflects a state of nimiety or excessive consumption. Measurement of taste reactivity behaviors during an intraorally delivered meal represents a promising way to make inferences about internal state in nonverbal preclinical models.
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Affiliation(s)
- Ginger D Blonde
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, Florida
| | - Clare M Mathes
- Department of Neuroscience, Baldwin Wallace University, Berea, Ohio
| | - Tadashi Inui
- Department of Oral Physiology, Graduate School of Dental Medicine, Hokkaido University, Sapporo, Japan
| | - Elizabeth A Hamel
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, Florida
| | - Ruth K Price
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom
| | - M Barbara E Livingstone
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom
| | - Carel W Le Roux
- Diabetes Complications Research Centre, Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| | - Alan C Spector
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, Florida
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22
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Adeyelu T, Gandhi T, Lee CC. Crossed Connections From Insular Cortex to the Contralateral Thalamus. Front Neural Circuits 2021; 15:710925. [PMID: 34949990 PMCID: PMC8688809 DOI: 10.3389/fncir.2021.710925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 11/10/2021] [Indexed: 11/13/2022] Open
Abstract
Sensory information in all modalities, except olfaction, is processed at the level of the thalamus before subsequent transmission to the cerebral cortex. This incoming sensory stream is refined and modulated in the thalamus by numerous descending corticothalamic projections originating in layer 6 that ultimately alter the sensitivity and selectivity for sensory features. In general, these sensory thalamo-cortico-thalamic loops are considered strictly unilateral, i.e., no contralateral crosstalk between cortex and thalamus. However, in contrast to this canonical view, we characterize here a prominent contralateral corticothalamic projection originating in the insular cortex, utilizing both retrograde tracing and cre-lox mediated viral anterograde tracing strategies with the Ntsr1-Cre transgenic mouse line. From our studies, we find that the insular contralateral corticothalamic projection originates from a separate population of layer 6 neurons than the ipsilateral corticothalamic projection. Furthermore, the contralateral projection targets a topographically distinct subregion of the thalamus than the ipsilateral projection. These findings suggest a unique bilateral mechanism for the top-down refinement of ascending sensory information.
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Affiliation(s)
| | | | - Charles C. Lee
- Department of Comparative Biomedical Sciences, Louisiana State University, School of Veterinary Medicine, Baton Rouge, LA, United States
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23
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Malone IG, Hunter BK, Rossow HL, Herzog H, Zolotukhin S, Munger SD, Dotson CD. Y1 receptors modulate taste-related behavioral responsiveness in male mice to prototypical gustatory stimuli. Horm Behav 2021; 136:105056. [PMID: 34509673 PMCID: PMC8640844 DOI: 10.1016/j.yhbeh.2021.105056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 10/20/2022]
Abstract
Mammalian taste bud cells express receptors for numerous peptides implicated elsewhere in the body in the regulation of metabolism, nutrient assimilation, and satiety. The perturbation of several peptide signaling pathways in the gustatory periphery results in changes in behavioral and/or physiological responsiveness to subsets of taste stimuli. We previously showed that Peptide YY (PYY) - which is present in both saliva and in subsets of taste cells - can affect behavioral taste responsiveness and reduce food intake and body weight. Here, we investigated the contributions of taste bud-localized receptors for PYY and the related Neuropeptide Y (NPY) on behavioral taste responsiveness. Y1R, but not Y2R, null mice show reduced responsiveness to sweet, bitter, and salty taste stimuli in brief-access taste tests; similar results were seen when wildtype mice were exposed to Y receptor antagonists in the taste stimuli. Finally, mice in which the gene encoding the NPY propeptide was deleted also showed reduced taste responsiveness to sweet and bitter taste stimuli. Collectively, these results suggest that Y1R signaling, likely through its interactions with NPY, can modulate peripheral taste responsiveness in mice.
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Affiliation(s)
- Ian G Malone
- Department of Neuroscience, University of Florida College of Medicine, Gainesville, FL 32610, USA
| | - Brianna K Hunter
- Department of Neuroscience, University of Florida College of Medicine, Gainesville, FL 32610, USA
| | - Heidi L Rossow
- Department of Neuroscience, University of Florida College of Medicine, Gainesville, FL 32610, USA
| | | | - Sergei Zolotukhin
- Center for Smell and Taste, University of Florida, Gainesville, FL 32610, USA; Department of Pediatrics, University of Florida College of Medicine, Gainesville, FL 32610, USA
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, Gainesville, FL 32610, USA; Department of Pharmacology and Therapeutics, University of Florida College of Medicine, Gainesville, FL 32610, USA; Department of Medicine, Division of Endocrinology, Diabetes and Metabolism, University of Florida College of Medicine, Gainesville, FL 32610, USA
| | - Cedrick D Dotson
- Neuroscience Institute, Georgia State University, Atlanta, GA 30303, USA.
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24
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Ozdener MH, Spielman AI, Wise PM. Sophorolipid Reduces Bitter Taste in Humans
In Vivo
and
In Vitro. J SURFACTANTS DETERG 2021. [DOI: 10.1002/jsde.12526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Paul M. Wise
- Monell Chemical Senses Center 3500 Market Street Philadelphia PA 19104 USA
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25
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Kapoor N, al Najim W, Menezes C, Price RK, O’Boyle C, Bodnar Z, Spector AC, Docherty NG, le Roux CW. A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery. Nutrients 2021; 13:3873. [PMID: 34836130 PMCID: PMC8625776 DOI: 10.3390/nu13113873] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/27/2021] [Accepted: 10/28/2021] [Indexed: 02/07/2023] Open
Abstract
Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower intake would be observed at a personalised ad libitum buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (n = 14) rated their preference for 72 individual food items, each of these mapping to one of six categories encompassing high and low-fat choices in combination with sugar, complex carbohydrate or and protein. An 18-item buffet meal was created for each participant based on expressed preferences. Overall energy intake was reduced on average by 60% at the 24-month buffet meal. Reductions in intake were seen across all six food categories. Decreases in the overall intake of all individual macronutrient groups were marked and were generally proportional to reductions in total caloric intake. Patterns of preference and intake, both at baseline and at follow-up appear more idiosyncratic than has been previously suggested by verbal reporting. The data emphasise the consistency with which reductions in ad libitum food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected ad libitum buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.
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Affiliation(s)
- Natasha Kapoor
- Diabetes Complications Research Centre, School of Medicine, University College Dublin, D04 V1W8 Dublin, Ireland; (N.K.); (W.a.N.); (C.M.); (C.W.l.R.)
| | - Werd al Najim
- Diabetes Complications Research Centre, School of Medicine, University College Dublin, D04 V1W8 Dublin, Ireland; (N.K.); (W.a.N.); (C.M.); (C.W.l.R.)
| | - Camilo Menezes
- Diabetes Complications Research Centre, School of Medicine, University College Dublin, D04 V1W8 Dublin, Ireland; (N.K.); (W.a.N.); (C.M.); (C.W.l.R.)
| | - Ruth K Price
- The Nutrition Innovation Centre for Food and Health, Ulster University, Coleraine BT52 1SA, UK;
| | - Colm O’Boyle
- Department of Surgery, Bon Secours Hospital, T12 DV56 Cork, Ireland;
| | - Zsolt Bodnar
- Department of Surgery, Letterkenny University Hospital, F92 AE81 Letterkenny, Ireland;
| | - Alan C Spector
- Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, FL 32306, USA;
| | - Neil G Docherty
- Diabetes Complications Research Centre, School of Medicine, University College Dublin, D04 V1W8 Dublin, Ireland; (N.K.); (W.a.N.); (C.M.); (C.W.l.R.)
| | - Carel W le Roux
- Diabetes Complications Research Centre, School of Medicine, University College Dublin, D04 V1W8 Dublin, Ireland; (N.K.); (W.a.N.); (C.M.); (C.W.l.R.)
- Centre for Diabetes, Ulster University, Coleraine BT52 1SA, UK
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Schneider C. Tuft cell integration of luminal states and interaction modules in tissues. Pflugers Arch 2021; 473:1713-1722. [PMID: 34635955 PMCID: PMC8528756 DOI: 10.1007/s00424-021-02630-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 01/07/2023]
Abstract
Chemosensory processes are integral to the physiology of most organisms. This function is typically performed by specialized cells that are able to detect input signals and to convert them to an output dedicated to a particular group of target cells. Tuft cells are cholinergic chemosensory epithelial cells capable of producing immunologically relevant effector molecules. They are scattered throughout endoderm-derived hollow organs and function as sensors of luminal stimuli, which has been best studied in mucosal barrier epithelia. Given their epithelial origin and broad distribution, and based on their interplay with immune pathways, tuft cells can be considered a prototypical example of how complex multicellular organisms engage innate immune mechanisms to modulate and optimize organ physiology. In this review, I provide a concise overview of tuft cells and discuss how these cells influence organ adaptation to dynamic luminal conditions.
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Affiliation(s)
- Christoph Schneider
- Institute of Physiology, University of Zurich, Winterthurerstrasse 190, CH-8057, Zürich, Switzerland.
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27
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Dess NK, Funaki AT, Fanson BG, Bhatia R, Chapman CD. Eating and wheel running across the estrous cycle in rat lines selectively bred on a taste phenotype. Physiol Behav 2021; 240:113552. [PMID: 34375621 DOI: 10.1016/j.physbeh.2021.113552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/15/2022]
Abstract
The Occidental Low- and High-Saccharin-Consuming rats (respectively, LoS and HiS) have been selectively bred for decades to study the relationship between taste and behaviors in and beyond the ingestive domain. Whether the saccharin phenotype is associated with behavioral periodicities tied to reproductive status is not known. Here we describe for the first time variation across the estrous cycle in chow intake and wheel running by LoS and HiS rats. This study also shed light on why rats, humans, and some other mammals eat less and become more active as fertility increases. Wheel running increases when eating is reduced through restricted chow access, more so in LoS rats than in HiS rats (Dess et al., 2000). If the decrease in food intake from diestrus through estrus causes the increase in running (Eat Less → Run More hypothesis, ELRM), then the running peak should follow the eating nadir and be greater in LoS rats. Bayesian cyclic regression showed that estrous cycles were shorter in LoS rats than in HiS rats; implications are discussed. Contrary to ELRM, the running peak did not follow the eating nadir, and cycle amplitude did not distinguish LoS rats from HiS rats. These results indirectly support the No Time To Eat hypothesis (Fessler, 2003), according to which the periovulatory eating nadir and running peak reflect fitness-enhancing consequences of shifts away from eating and toward mating as fertility increases.
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Affiliation(s)
- Nancy K Dess
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles CA 90041, USA.
| | - Alexis T Funaki
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles CA 90041, USA
| | - Benjamin G Fanson
- Department of Environment, Land, Water and Planning, Arthur Rylah Institute for Environmental Research, Victoria, Australia
| | - Rhea Bhatia
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles CA 90041, USA
| | - Clinton D Chapman
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles CA 90041, USA
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28
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Abstract
The sense of taste is rarely assessed quantitatively outside of a limited number of academic and industrial laboratories, despite its role in influencing nutrition, the flavor of foods and beverages, and protection against ingestion of spoiled and toxic foodstuffs. This dearth reflects, in part, practical limitations of most taste tests, most notably their reliance on liquid stimuli for stimulus presentation or rinsing. In this study, a novel portable taste test that requires neither liquid tastants nor liquid rinses is described and validated within a clinic population. This test, termed the Waterless Empirical Taste Test (WETT®), uses stimuli that are embedded in pads of monometer cellulose located on disposable plastic strips applied to the tongue's surface. The test-retest and split-half reliability coefficients of the WETT® were 0.92 and 0.88, respectively. These respective coefficients for sucrose, NaCl, citric acid, caffeine, and MSG were 0.82 and 0.80, 0.78 and 0.77, 0.56 and 0.73, and 0.84 and 0.84. The WETT® exhibited comparable, in some cases higher, sensitivity than two comparison taste tests, the Whole Mouth Taste Test and the Taste Quadrant Taste Test, to age, sex, etiology (head trauma vs. upper respiratory infections), and phenylthiocarbamide (PTC) taste ability. This study demonstrates that a taste test that does not require liquids can be as reliable and sensitive as more traditional liquid-based taste tests to clinical alterations in taste function.
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29
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Yiannakas A, Kolatt Chandran S, Kayyal H, Gould N, Khamaisy M, Rosenblum K. Parvalbumin interneuron inhibition onto anterior insula neurons projecting to the basolateral amygdala drives aversive taste memory retrieval. Curr Biol 2021; 31:2770-2784.e6. [PMID: 33930301 DOI: 10.1016/j.cub.2021.04.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 12/08/2020] [Accepted: 04/07/2021] [Indexed: 12/12/2022]
Abstract
Memory retrieval refers to the fundamental ability of organisms to make use of acquired, sometimes inconsistent, information about the world. Although memory acquisition has been studied extensively, the neurobiological mechanisms underlying memory retrieval remain largely unknown. Conditioned taste aversion (CTA) is a robust associative paradigm, through which animals can be trained to express aversion toward innately appetitive tastants. The anterior insula (aIC) is indispensable in the ability of mammals to retrieve associative information regarding tastants that have been previously linked with gastric malaise. Here, we show that CTA memory retrieval promotes cell-type-specific activation in the aIC. Using chemogenetic tools in the aIC, we found that CTA memory acquisition requires activation of excitatory neurons and inhibition of inhibitory neurons, whereas retrieval necessitates activation of both excitatory and inhibitory aIC circuits. CTA memory retrieval at the aIC activates parvalbumin (PV) interneurons and increases synaptic inhibition onto activated pyramidal neurons projecting to the basolateral amygdala (aIC-BLA). Unlike innately appetitive taste memory retrieval, CTA retrieval increases synaptic inhibition onto aIC-BLA-projecting neurons that is dependent on activity in aIC PV interneurons. PV aIC interneurons coordinate CTA memory retrieval and are necessary for its dominance when conflicting internal representations are encountered over time. The reinstatement of CTA memories following extinction is also dependent on activation of aIC PV interneurons, which increase the frequency of inhibition onto aIC-BLA-projecting neurons. This newly described interaction of PV and a subset of excitatory neurons can explain the coherency of aversive memory retrieval, an evolutionary pre-requisite for animal survival.
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Affiliation(s)
- Adonis Yiannakas
- Sagol Department of Neuroscience, University of Haifa, Mount Carmel, Haifa, Israel.
| | | | - Haneen Kayyal
- Sagol Department of Neuroscience, University of Haifa, Mount Carmel, Haifa, Israel
| | - Nathaniel Gould
- Sagol Department of Neuroscience, University of Haifa, Mount Carmel, Haifa, Israel
| | - Mohammad Khamaisy
- Sagol Department of Neuroscience, University of Haifa, Mount Carmel, Haifa, Israel
| | - Kobi Rosenblum
- Sagol Department of Neuroscience, University of Haifa, Mount Carmel, Haifa, Israel; Center for Gene Manipulation in the Brain, University of Haifa, Mount Carmel, Haifa, Israel.
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Cawthon CR, de La Serre CB. The critical role of CCK in the regulation of food intake and diet-induced obesity. Peptides 2021; 138:170492. [PMID: 33422646 DOI: 10.1016/j.peptides.2020.170492] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 12/17/2022]
Abstract
In 1973, Gibbs, Young, and Smith showed that exogenous cholecystokinin (CCK) administration reduces food intake in rats. This initial report has led to thousands of studies investigating the physiological role of CCK in regulating feeding behavior. CCK is released from enteroendocrine I cells present along the gastrointestinal (GI) tract. CCK binding to its receptor CCK1R leads to vagal afferent activation providing post-ingestive feedback to the hindbrain. Vagal afferent neurons' (VAN) sensitivity to CCK is modulated by energy status while CCK signaling regulates gene expression of other feeding related signals and receptors expressed by VAN. In addition to its satiation effects, CCK acts all along the GI tract to optimize digestion and nutrient absorption. Diet-induced obesity (DIO) is characterized by reduced sensitivity to CCK and every part of the CCK system is negatively affected by chronic intake of energy-dense foods. EEC have recently been shown to adapt to diet, CCK1R is affected by dietary fats consumption, and the VAN phenotypic flexibility is lost in DIO. Altered endocannabinoid tone, changes in gut microbiota composition, and chronic inflammation are currently being explored as potential mechanisms for diet driven loss in CCK signaling. This review discusses our current understanding of how CCK controls food intake in conditions of leanness and how control is lost in chronic energy excess and obesity, potentially perpetuating excessive intake.
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Affiliation(s)
- Carolina R Cawthon
- Department of Foods and Nutrition, University of Georgia, Athens, GA, USA
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31
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Boughter JD, Fletcher M. Rethinking the role of taste processing in insular cortex and forebrain circuits. CURRENT OPINION IN PHYSIOLOGY 2021; 20:52-56. [PMID: 33681544 DOI: 10.1016/j.cophys.2020.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Over the years, many approaches towards studying the taste-responsive area of insular cortex have focused on how basic taste information is represented, and how lesions or silencing of this area impact taste-focused behaviors. Here, we review and highlight recent studies that imply that insular cortex does not contain a "primary" taste cortex in the traditional sense. Rather, taste is employed in concert with other internal and external sensory modalities by highly interconnected regions of insular cortex to guide ingestive decision-making, especially in context of estimating risk and reward. In rodent models, this may best be seen in context of foraging behaviors, which require flexibility and are dependent on learning and memory processes.
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Affiliation(s)
- John D Boughter
- Department of Anatomy & Neurobiology, University of Tennessee Health Science Center, 855 Monroe Ave., Memphis TN 38163 USA
| | - Max Fletcher
- Department of Anatomy & Neurobiology, University of Tennessee Health Science Center, 855 Monroe Ave., Memphis TN 38163 USA
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32
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Florsheim EB, Sullivan ZA, Khoury-Hanold W, Medzhitov R. Food allergy as a biological food quality control system. Cell 2021; 184:1440-1454. [PMID: 33450204 DOI: 10.1016/j.cell.2020.12.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/21/2020] [Accepted: 12/04/2020] [Indexed: 12/17/2022]
Abstract
Food is simultaneously a source of essential nutrients and a potential source of lethal toxins and pathogens. Consequently, multiple sensory mechanisms evolved to monitor the quality of food based on the presence and relative abundance of beneficial and harmful food substances. These include the olfactory, gustatory, and gut chemosensory systems. Here we argue that, in addition to these systems, allergic immunity plays a role in food quality control by mounting allergic defenses against food antigens associated with noxious substances. Exaggeration of these defenses can result in pathological food allergy.
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Affiliation(s)
- Esther B Florsheim
- Department of Immunobiology, Yale University School of Medicine, New Haven, CT 06510, USA
| | - Zuri A Sullivan
- Department of Immunobiology, Yale University School of Medicine, New Haven, CT 06510, USA
| | - William Khoury-Hanold
- Department of Immunobiology, Yale University School of Medicine, New Haven, CT 06510, USA
| | - Ruslan Medzhitov
- Department of Immunobiology, Yale University School of Medicine, New Haven, CT 06510, USA; Howard Hughes Medical Institute, New Haven, CT 06510, USA.
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33
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Lemon CH. Tasting temperature: neural and behavioral responses to thermal stimulation of oral mucosa. CURRENT OPINION IN PHYSIOLOGY 2021; 20:16-22. [PMID: 33937598 DOI: 10.1016/j.cophys.2020.12.005] [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: 10/22/2022]
Abstract
Temperature sensation contributes to human enjoyment of foods and beverages. The mouthfeel of warmed foods or drinking ice-cold water on a hot day are respectively pleasant and refreshing. Although historically under-studied for a role in food preference, new data have shed light on how oral temperature sensing and thermoreceptor mechanisms inside the mouth influence ingestive acceptance behaviors in rodent models used in flavor neurobiology. Moreover, recent functional data have uncovered a broad diversity of thermosensory neurons in primary afferents and brain pathways that signal oral temperature. This review will discuss some of the progress made in these areas. Ultimately, unraveling the biological basis of oral temperature sensing will be critical to reveal how thermosensory factors interact with other orosensory modalities to shape ingestive preferences. Elucidating oral thermal processing will also be key for establishing general principles of temperature coding by the nervous system.
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Affiliation(s)
- Christian H Lemon
- Department of Biology, 730 Van Vleet Oval, University of Oklahoma, Norman, OK, 73019 USA.,Institute for Biomedical Engineering, Science, and Technology, University of Oklahoma, Norman, OK, 73019 USA
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34
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Murphy CF, Stratford N, Docherty NG, Moran B, Elliott JA, Healy ML, McMorrow JP, Ravi N, Goldstone AP, Reynolds JV, le Roux CW. A Pilot Study of Gut-Brain Signaling After Octreotide Therapy for Unintentional Weight Loss After Esophagectomy. J Clin Endocrinol Metab 2021; 106:e204-e216. [PMID: 33000149 DOI: 10.1210/clinem/dgaa697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 09/24/2020] [Indexed: 11/19/2022]
Abstract
BACKGROUND Recurrence-free patients after esophageal cancer surgery face long-term nutritional consequences, occurring in the context of an exaggerated postprandial gut hormone response. Acute gut hormone suppression influences brain reward signaling and eating behavior. This study aimed to suppress gut hormone secretion and characterize reward responses and eating behavior among postesophagectomy patients with unintentional weight loss. METHODS This pilot study prospectively studied postoperative patients with 10% or greater body weight loss (BWL) beyond 1 year who were candidates for clinical treatment with long-acting octreotide (LAR). Before and after 4 weeks of treatment, gut hormone secretion, food cue reactivity (functional magnetic resonance imaging), eating motivation (progressive ratio task), ad libitum food intake, body composition, and symptom burden were assessed. RESULTS Eight patients (7 male, age: mean ± SD 62.8 ± 9.4 years, postoperative BWL: 15.5 ± 5.8%) participated. Octreotide LAR did not significantly suppress total postprandial plasma glucagon-like peptide-1 response at 4 weeks (P = .08). Postprandial symptom burden improved after treatment (Sigstad score median [range]: 12 [2-28] vs 8 [3-18], P = .04) but weight remained stable (pre: 68.6 ± 12.8 kg vs post: 69.2 ± 13.4 kg, P = .13). There was no significant change in brain reward system responses, during evaluation of high-energy or low-energy food pictures, nor their appeal rating. Moreover, treatment did not alter motivation to eat (P = .41) nor ad libitum food intake(P = .46). CONCLUSION The protocol used made it feasible to characterize the gut-brain axis and eating behavior in this cohort. Inadequate suppression of gut hormone responses 4 weeks after octreotide LAR administration may explain the lack of gut-brain pathway alterations. A higher dose or shorter interdose interval may be required to optimize the intervention.
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Affiliation(s)
- Conor F Murphy
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin 4, Ireland
- National Oesophageal and Gastric Centre, Trinity Centre for Health Sciences, Trinity College Dublin and St. James's Hospital, Dublin, Ireland
| | - Nicholas Stratford
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin 4, Ireland
| | - Neil G Docherty
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin 4, Ireland
| | - Brendan Moran
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin 4, Ireland
| | - Jessie A Elliott
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin 4, Ireland
- National Oesophageal and Gastric Centre, Trinity Centre for Health Sciences, Trinity College Dublin and St. James's Hospital, Dublin, Ireland
| | | | | | - Narayanasamy Ravi
- National Oesophageal and Gastric Centre, Trinity Centre for Health Sciences, Trinity College Dublin and St. James's Hospital, Dublin, Ireland
| | - Anthony P Goldstone
- PsychoNeuroEndocrinology Research Group, Centre for Neuropsychopharmacology, Division of Psychiatry, and Computational, Cognitive, and Clinical Neuroimaging Laboratory, Department of Brain Sciences, Faculty of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - John V Reynolds
- National Oesophageal and Gastric Centre, Trinity Centre for Health Sciences, Trinity College Dublin and St. James's Hospital, Dublin, Ireland
| | - Carel W le Roux
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin 4, Ireland
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35
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Disconnection of the perirhinal and insular cortices severely disrupts taste neophobia. Neurobiol Learn Mem 2020; 175:107324. [DOI: 10.1016/j.nlm.2020.107324] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 09/18/2020] [Accepted: 10/06/2020] [Indexed: 11/20/2022]
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36
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Siegrist M, Bearth A, Hartmann C. Food disgust sensitivity influences the perception of food hazards: Results from longitudinal and cross-cultural studies. Appetite 2020; 153:104742. [DOI: 10.1016/j.appet.2020.104742] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/13/2020] [Accepted: 05/13/2020] [Indexed: 01/30/2023]
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37
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Ramos JM. Perirhinal cortex supports both taste neophobia and its attenuation. Neurobiol Learn Mem 2020; 173:107264. [DOI: 10.1016/j.nlm.2020.107264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 05/04/2020] [Accepted: 05/30/2020] [Indexed: 11/30/2022]
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38
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Dess NK, Chapman CD, Fouladi F, Fodor AA, Lyte M. "Us vs. Them" Pair Housing: Effects on Body Weight, Open Field Behavior, and Gut Microbiota in Rats Selectively Bred on a Taste Phenotype. Physiol Behav 2020; 223:112975. [PMID: 32492497 DOI: 10.1016/j.physbeh.2020.112975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/25/2020] [Accepted: 05/19/2020] [Indexed: 01/04/2023]
Abstract
Taste is increasingly recognized as being related to reward, risk, and social processes beyond the ingestive domain. Occidental High (HiS) and Low (LoS) Saccharin Consuming rats have been selectively bred for more than 25 years to study those relationships. The present study examined LoS and HiS rats' sensitivity to a social partner's lineage. The role of gut microbiome transfer between lines was also explored as a possible mediating mechanism. Rats were pair-housed with a rat from either their own line (same-line condition) or the other line (other-line condition); weight gain, saccharin intake, acoustic startle, and open field behavior were measured. Results show for the first time that the lines express different behavioral strategies in a novel open field. In addition, weight gain and open field measures indicate that other-line housing was stressful. Saccharin intake, however, was unaffected by housing condition. A previous finding that the lines possess different gut microbiota was replicated. Although microbial transfer occurred between social partners, no clear evidence was obtained that housing-condition effects on weight gain or behavior were mediated by microbial transfer. Overall, these findings add to the characterization of non-gustatory correlates of a taste phenotype and suggest that rats differing strikingly on the taste phenotype and/or its correlates may be socially incompatible.
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39
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Myers KP, Summers MY, Geyer-Roberts E, Schier LA. The Role of Post-Ingestive Feedback in the Development of an Enhanced Appetite for the Orosensory Properties of Glucose over Fructose in Rats. Nutrients 2020; 12:nu12030807. [PMID: 32197514 PMCID: PMC7146512 DOI: 10.3390/nu12030807] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/13/2020] [Accepted: 03/16/2020] [Indexed: 01/30/2023] Open
Abstract
The simple sugars glucose and fructose share a common “sweet” taste quality mediated by the T1R2+T1R3 taste receptor. However, when given the opportunity to consume each sugar, rats learn to affectively discriminate between glucose and fructose on the basis of cephalic chemosensory cues. It has been proposed that glucose has a unique sensory property that becomes more hedonically positive through learning about the relatively more rewarding post-ingestive effects that are associated with glucose as compared to fructose. We tested this theory using intragastric (IG) infusions to manipulate the post-ingestive consequences of glucose and fructose consumption. Food-deprived rats with IG catheters repeatedly consumed multiple concentrations of glucose and fructose in separate sessions. For rats in the “Matched” group, each sugar was accompanied by IG infusion of the same sugar. For the “Mismatched” group, glucose consumption was accompanied by IG fructose, and vice versa. This condition gave rats orosensory experience with each sugar but precluded the differential post-ingestive consequences. Following training, avidity for each sugar was assessed in brief access and licking microstructure tests. The Matched group displayed more positive evaluation of glucose relative to fructose than the Mismatched group. A second experiment used a different concentration range and compared responses of the Matched and Mismatched groups to a control group kept naïve to the orosensory properties of sugar. Consistent with results from the first experiment, the Matched group, but not the Mismatched or Control group, displayed elevated licking responses to glucose. These experiments yield additional evidence that glucose and fructose have discriminable sensory properties and directly demonstrate that their different post-ingestive effects are responsible for the experience-dependent changes in the motivation for glucose versus fructose.
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Affiliation(s)
- Kevin P. Myers
- Department of Psychology, Bucknell University, Lewisburg, PA 17837, USA;
- Neuroscience Program, Bucknell University, Lewisburg, PA 17837, USA;
| | - Megan Y. Summers
- Neuroscience Program, Bucknell University, Lewisburg, PA 17837, USA;
| | | | - Lindsey A. Schier
- Department of Biological Sciences, University of Southern California, Los Angeles, CA 90089, USA
- Correspondence: ; Tel.: +1-213-740-6633
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40
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Hankir MK, Al-Bas S, Rullmann M, Chakaroun R, Seyfried F, Pleger B. Homeostatic, reward and executive brain functions after gastric bypass surgery. Appetite 2020; 146:104419. [DOI: 10.1016/j.appet.2019.104419] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 07/01/2019] [Accepted: 08/23/2019] [Indexed: 12/15/2022]
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41
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Dess NK, Chapman CD. Parametric Characterization of a Taste Phenotype in Rats Selectively Bred for High Versus Low Saccharin Intake. Chem Senses 2019; 45:85-96. [DOI: 10.1093/chemse/bjz072] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Abstract
Taste signals food quality and reflects energy status and associated processes. Occidental high- and low-saccharin consuming rats (HiS, LoS) have been selectively bred for nearly 60 generations on intake of 0.1% saccharin in a 23-h two-bottle test, as a tool for studying individual differences in taste and its correlates in the domains of feeding, defensive, and social behavior. The saccharin phenotype itself has not been well characterized until now. The present series of parametric studies examined suprathreshold saccharin concentration-intake functions (Experiment 1), saccharin preference threshold (Experiments 2A and 2B), and intra- and inter-sweetener carryforward effects (Experiments 2B, 3A–3D). Results indicate high stability in line differences in behavior toward saccharin and also line-specific mutability of intake of saccharin and certain other sweeteners. Methodological and conceptual implications are discussed.
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Affiliation(s)
- Nancy K Dess
- Department of Psychology, Occidental College, Los Angeles, CA, USA
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42
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Naneix F, Peters KZ, McCutcheon JE. Investigating the Effect of Physiological Need States on Palatability and Motivation Using Microstructural Analysis of Licking. Neuroscience 2019; 447:155-166. [PMID: 31682949 DOI: 10.1016/j.neuroscience.2019.10.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/20/2019] [Accepted: 10/21/2019] [Indexed: 12/12/2022]
Abstract
The study of consummatory responses during food intake represents a unique opportunity to investigate the physiological, psychological and neurobiological processes that control ingestive behavior. Recording the occurrence and temporal organization of individual licks across consumption, also called lickometry, yields a rich data set that can be analyzed to dissect consummatory responses into different licking patterns. These patterns, divided into trains of licks separated by pauses, have been used to deconstruct the many influences on consumption, such as palatability evaluation, incentive properties, and post-ingestive processes. In this review, we describe commonly used definitions of licking patterns and how various studies have defined and measured these. We then discuss how licking patterns can be used to investigate the impact of different physiological need states on processes governing ingestive behavior. We also present new data showing how licking patterns are changed in an animal model of protein appetite and how this may guide food choice in different protein-associated hedonic and homeostatic states. Thus, recording lick microstructure can be achieved relatively easily and represents a useful tool to provide insights, beyond the measurement of total intake, into the multiple factors influencing ingestive behavior.
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Affiliation(s)
- Fabien Naneix
- Dept. of Neuroscience, Psychology & Behaviour, University of Leicester, Leicester, UK
| | - Kate Z Peters
- Dept. of Anatomy and Neurobiology, University of Maryland School of Medicine, Baltimore, MD, USA
| | - James E McCutcheon
- Dept. of Neuroscience, Psychology & Behaviour, University of Leicester, Leicester, UK; Dept. of Psychology, UiT The Arctic University of Norway, Tromsø, Norway.
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43
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Chiang MC, Bowen A, Schier LA, Tupone D, Uddin O, Heinricher MM. Parabrachial Complex: A Hub for Pain and Aversion. J Neurosci 2019; 39:8225-8230. [PMID: 31619491 PMCID: PMC6794922 DOI: 10.1523/jneurosci.1162-19.2019] [Citation(s) in RCA: 143] [Impact Index Per Article: 28.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/29/2019] [Accepted: 08/03/2019] [Indexed: 02/06/2023] Open
Abstract
The parabrachial nucleus (PBN) has long been recognized as a sensory relay receiving an array of interoceptive and exteroceptive inputs relevant to taste and ingestive behavior, pain, and multiple aspects of autonomic control, including respiration, blood pressure, water balance, and thermoregulation. Outputs are known to be similarly widespread and complex. How sensory information is handled in PBN and used to inform different outputs to maintain homeostasis and promote survival is only now being elucidated. With a focus on taste and ingestive behaviors, pain, and thermoregulation, this review is intended to provide a context for analysis of PBN circuits involved in aversion and avoidance, and consider how information of various modalities, interoceptive and exteroceptive, is processed within PBN and transmitted to distinct targets to signal challenge, and to engage appropriate behavioral and physiological responses to maintain homeostasis.
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Affiliation(s)
- Michael C Chiang
- Department Neurobiology, University of Pittsburgh, Pittsburgh, Pennsylvania, 15213
| | - Anna Bowen
- Graduate Program in Neuroscience, University of Washington, Seattle, Washington, 98195
| | - Lindsey A Schier
- Department Biological Sciences, University of Southern California, Los Angeles, California, 90089
| | - Domenico Tupone
- Biomedical and Neuromotor Sciences, University of Bologna, 40126 Bologna, Italy
- Department Neurological Surgery, Oregon Health and Science University, Portland, Oregon, 97239, and
| | - Olivia Uddin
- Department of Anatomy and Neurobiology, University of Maryland, Baltimore, Maryland, 21201
| | - Mary M Heinricher
- Department Neurological Surgery, Oregon Health and Science University, Portland, Oregon, 97239, and
- Department Behavioral Neuroscience, Oregon Health and Science University, Portland, Oregon, 97239
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Asarian L, Geary N. RYGB and flavor-consequence learning. Appetite 2019; 146:104467. [PMID: 31557496 DOI: 10.1016/j.appet.2019.104467] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 09/19/2019] [Accepted: 09/20/2019] [Indexed: 02/07/2023]
Abstract
Flavor-consequence learning refers to learned associations between flavor stimuli and post-oral consequences of food that affect food selection, amount eaten and affect. Forms of flavor-consequence learning include flavor aversions, flavor avoidance, conditioned satiety, expected satiety and appetition. Roux-en-Y gastric bypass surgery (RYGB) and other bariatric procedures alter gastrointestinal processing of food in a number of ways. Thus, it is plausible that these procedures alter post-oral unconditioned stimuli that support flavor-consequence learning, leading to altered food selection, amount eaten, and affect. Surprisingly, however, there is almost no research on the role of flavor-consequence learning in the effects of bariatric surgery on appetite. This issue urgently warrants investigation.
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Affiliation(s)
- Lori Asarian
- Department of Medicine, Larner College of Medicine, University of Vermont, Burlington, VT, 05405, USA.
| | - Nori Geary
- Department of Psychiatry, Weill Medical College of Cornell University, New York, NY, 10025, USA
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Mathes CM. Taste- and flavor-guided behaviors following Roux-en-Y gastric bypass in rodent models. Appetite 2019; 146:104422. [PMID: 31472198 DOI: 10.1016/j.appet.2019.104422] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/24/2019] [Accepted: 08/23/2019] [Indexed: 11/15/2022]
Abstract
Roux-en-Y gastric bypass (RYGB) surgery is one of the most efficacious treatments for obesity, but the behavioral and physiological mechanisms through which it enacts its effects are not completely understood. The weight loss that follows RYGB surgery is due to some extent to decreased caloric intake. The perception of flavor and the sense of taste undoubtedly contribute to ingestion, and changes in taste sensation and flavor perception may, even in part, propel the altered feeding seen after RYGB surgery. Measuring observable behavior in non-human animal models of RYGB surgery is an objective way by which to evaluate underlying mechanism, including the influence of flavor and taste to intake changes after RYGB surgery, as well as the interaction of flavor and taste with post-oral consequences and learning phenomena. Collectively, the data in rodent models support the conclusion that neither palatability nor motivational potency are reduced following RYGB surgery. Indeed, rats still typically show preference for sweet and fatty solids and liquids, and positive flavor-guided hedonic responses for these substances remain stable in some tests. However, preference for these foods and fluids is reduced, and flavor-guided behaviors after long-term tests are reorganized. These patterns suggest that, while rats are still motivated to consume sweet and fatty consumables and find them palatable, they learn to limit their intake of them to avoid undesirable post-oral consequences. Examination of these interactions and elucidating their physiologic correlates may maximize the efficacy of RYGB surgery and/or promote the development of alternative or supplemental treatments.
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Affiliation(s)
- Clare M Mathes
- Department of Neuroscience, Baldwin Wallace University, 275 Eastland Rd, Berea, OH, 44017, USA.
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Martin LE, Kay KE, Torregrossa AM. Bitter-Induced Salivary Proteins Increase Detection Threshold of Quinine, But Not Sucrose. Chem Senses 2019; 44:379-388. [PMID: 31053859 PMCID: PMC6635886 DOI: 10.1093/chemse/bjz021] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Exposures to dietary tannic acid (TA, 3%) and quinine (0.375%) upregulate partially overlapping sets of salivary proteins which are concurrent with changes in taste-driven behaviors, such as rate of feeding and brief access licking to quinine. In addition, the presence of salivary proteins reduces chorda tympani responding to quinine. Together these data suggest that salivary proteins play a role in bitter taste. We hypothesized that salivary proteins altered orosensory feedback to bitter by decreasing sensitivity to the stimulus. To that end, we used diet exposure to alter salivary proteins, then assessed an animal's ability to detect quinine, using a 2-response operant task. Rats were asked to discriminate descending concentrations of quinine from water in a modified forced-choice paradigm, before and after exposure to diets that alter salivary protein expression in a similar way (0.375% quinine or 3% TA), or 1 of 2 control diets. Control animals received either a bitter diet that does not upregulate salivary proteins (4% sucrose octaacetate), or a nonbitter diet. The rats exposed to salivary protein-inducing diets significantly decreased their performance (had higher detection thresholds) after diet exposure, whereas rats in the control conditions did not alter performance after diet exposure. A fifth group of animals were trained to detect sucrose before and after they were maintained on the 3% TA diet. There was no significant difference in performance, suggesting that these shifts in threshold are stimulus specific rather than task specific. Taken together, these results suggest that salivary proteins reduce sensitivity to quinine.
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Affiliation(s)
- Laura E Martin
- Department of Psychology, University at Buffalo, Buffalo, NY, USA
| | - Kristen E Kay
- Department of Psychology, University at Buffalo, Buffalo, NY, USA
| | - Ann-Marie Torregrossa
- Department of Psychology, University at Buffalo, Buffalo, NY, USA
- Center for Ingestive Behavior Research, University at Buffalo, Buffalo, NY, USA
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Fritzsch B, Elliott KL, Pavlinkova G. Primary sensory map formations reflect unique needs and molecular cues specific to each sensory system. F1000Res 2019; 8:F1000 Faculty Rev-345. [PMID: 30984379 PMCID: PMC6439788 DOI: 10.12688/f1000research.17717.1] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 03/21/2019] [Indexed: 12/21/2022] Open
Abstract
Interaction with the world around us requires extracting meaningful signals to guide behavior. Each of the six mammalian senses (olfaction, vision, somatosensation, hearing, balance, and taste) has a unique primary map that extracts sense-specific information. Sensory systems in the periphery and their target neurons in the central nervous system develop independently and must develop specific connections for proper sensory processing. In addition, the regulation of sensory map formation is independent of and prior to central target neuronal development in several maps. This review provides an overview of the current level of understanding of primary map formation of the six mammalian senses. Cell cycle exit, combined with incompletely understood molecules and their regulation, provides chemoaffinity-mediated primary maps that are further refined by activity. The interplay between cell cycle exit, molecular guidance, and activity-mediated refinement is the basis of dominance stripes after redundant organ transplantations in the visual and balance system. A more advanced level of understanding of primary map formation could benefit ongoing restoration attempts of impaired senses by guiding proper functional connection formations of restored sensory organs with their central nervous system targets.
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Affiliation(s)
- Bernd Fritzsch
- Department of Biology, University of Iowa, Iowa City, USA
| | | | - Gabriela Pavlinkova
- Institute of Biotechnology of the Czech Academy of Sciences, Vestec, Czech Republic
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