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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
In other words, psychology’s longstanding measure of differential sensitivity, Weber’s fraction, is the key to working out the causal processes by which tastes and smells produce selective ingestion. Central interactions between taste receptor afferents are well recognized. These are particularly evident in subadditivity between responses to components of experimental mixtures of taste compounds. Various mathematical models of such “mixture suppression” have been proposed, from a widely used cosine function (Cain, Schiet, Olsson, and deWijk 1995) to parallel versus fan interactions in ANOVA (De Graaf, Frijters, and Van Trijp 1987; McBride 1988, 1993; McBride and Finlay 1990). Yet no specific mechanism has been proposed to justify either sort of calculation (see Schifferstein and Frijters 1993). In contrast, the concentrations of the taste compounds in the tested mixtures can be scaled on a number of discriminations from the standard in memory that was used by a response made to each sample. Then the observed values of that response can be predicted from causal processes specified by exact arithmetic (Booth under review; Booth and Freeman 1993).
Oral Nutritional Supplements and Appetite Stimulation Therapy
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
Thus, when one or more of the taste receptors is functioning abnormally, the taste “chord” will be off. If the receptors are under-responding, the taste experience will be blunted. If certain taste receptors are over-responding, the experience can be unpleasant and disquieting.
Functional Foods: Bioavailability, Structure, and Nutritional Properties
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, Bazila Naseer
Salt also possesses an enhancing effect on other food flavors. There are two major types of taste receptors associated with taste buds, which include G-protein receptors and ion channels. G-protein coupled receptors help in sensing the sweet, umami, and bitter taste; while salty and sour taste is sensed via ion-channels [8]. Ion channels for sodium are very specific and further knowledge about ion channels is needed. There are several other attributes associated with saltiness, such as mouth feel, body, and enhanced flavor, and there exists a second mechanism to account for it. However, this mechanism is not fully clear, thus there is a need to fully understand this mechanism so that effective salt replacers could be developed.
Safety of current therapies for onychomycosis
Published in Expert Opinion on Drug Safety, 2020
Jose W. Ricardo, Shari R. Lipner
The pathogenesis of taste disturbance with terbinafine is poorly understood. It is thought that taste receptor dysfunction occurs through inhibition of cytochrome P-450 dependent enzymes[35]. As per the package insert, taste/smell disturbances may resolve within weeks of discontinuing terbinafine, but may also be prolonged (greater than 1 year) or permanent. There are 23 reported cases of permanent taste/smell disturbances [36,37,38,43], Two [39,40,42] patients had complete taste loss and one [41] had only partial, four [41] had anosmia and two [41] had partial smell loss, one [41] patient had partial loss of both taste and smell, and another one [41] had complete loss of taste and smell. For the remaining 12 cases of permanent taste/smell disturbances, the specific deficit was not described. In a case-control study of 87 patients with self-reported terbinafine-associated taste loss and 362 controls who took terbinafine without taste loss, patients with body mass index (BMI) <21 kg/m2 and those aged ≥65 years were more likely to experience taste disturbances with terbinafine, compared with patients with BMI ≥27 kg/m2 and those aged ≤35 years, respectively[44]. Therefore, patients should be warned about these uncommon but troubling side effects before terbinafine treatment is prescribed.
Intragastric quinine administration decreases hedonic eating in healthy women through peptide-mediated gut-brain signaling mechanisms
Published in Nutritional Neuroscience, 2019
Julie Iven, Jessica R. Biesiekierski, Dongxing Zhao, Eveline Deloose, Owen G. O’Daly, Inge Depoortere, Jan Tack, Lukas Van Oudenhove
Distinguishing bitter taste allows detection of toxic compounds in food.1 However, some people have a preference for bitter taste, depending on their sensitivity to bitter compounds, which is sex-dependent, with women on average being more sensitive.1,2 Bitter tastants (i.e. chemicals stimulating the sense of taste) are sensed via taste receptors of the taste 2 receptor family (TAS2R) class of G-protein coupled receptors, located on taste receptor cells in lingual taste buds. However, TAS2Rs are also present on enteroendocrine cells (EEC) throughout the gastrointestinal (GI) tract.3 Activation of taste receptors on EECs occurs via a chemosensory signaling pathway and results in altered secretion of GI peptide hormones involved in the regulation of food intake.4 More specifically, TAS2Rs are present on ghrelin-producing X/A-like cells in the gastric fundus, among others. Ghrelin, a 28-amino acid peptide, is the key orexigenic GI hormone as its plasma levels peak pre-prandially and decrease rapidly with food ingestion.5 Motilin, a polypeptide hormone secreted by EECs in the duodenum, jejunum, and neurons of the myenteric plexus, is the regulator of the migrating motor complex (MMC), a cyclic secretomotor pattern during the fasted state that originates in the stomach and small bowel. Plasma motilin levels fluctuate with the phases of the MMC, and motilin-induced gastric phase III contractions coincide with increases in fasting hunger ratings, pointing towards an orexigenic effect of motilin.6,7
Transcriptomic profiling as biological markers of depression – A pilot study in unipolar and bipolar women
Published in The World Journal of Biological Psychiatry, 2021
Monika Dmitrzak-Weglarz, Aleksandra Szczepankiewicz, Janusz Rybakowski, Paweł Kapelski, Karolina Bilska, Maria Skibinska, Edyta Reszka, Monika Lesicka, Ewa Jablonska, Edyta Wieczorek, Ewelina Bukowska-Olech, Joanna Pawlak
In our study, genes for bitter taste receptors showed altered expression. Their evolutionary importance is related to the protection of the organism against poisoning with toxic substances and pathogens producing them, e.g. Pseudomonas aeruginosa (Bachmanov et al. 2014). Reszka et al. (2015) analysed expression patterns of all 25 TAS2R transcripts from facial skin biopsies from 15 healthy volunteers (Bachmanov et al. 2014; Reszka et al. 2015). The highest expression level was shown by the TAS2R5 and 31 genes, which did not show altered expression in our study. Unfortunately, as the authors point out, it is necessary to relate the results to the same tissue and even the same population of leukocytes and take into account age and past diseases.