Taste qualities elicited by electric stimulation of single human tongue papillae

Galvanic Tongue Stimulation Inhibits Five Basic Tastes Induced by Aqueous Electrolyte Solutions

Galvanic tongue stimulation (GTS) modulates taste sensation. However, the effect of GTS is contingent on the electrode polarity in the proximity of the tongue. If an anodal electrode is attached in the proximity of the tongue, an electrical or metallic taste is elicited. On the other hand, if only cathodal electrode is attached in the proximity of the tongue, the salty taste, which is induced by electrolyte materials, is inhibited. The mechanism of this taste inhibition is not adequately understood. In this study, we aim to demonstrate that the inhibition is cause by ions, which elicit taste and which migrate from the taste sensors on the tongue by GTS. We verified the inhibitory effect of GTS on all five basic tastes induced by electrolyte materials. This technology is effective for virtual reality systems and interfaces to support dietary restrictions. Our findings demonstrate that cathodal-GTS inhibits all the five basic tastes. The results also support our hypothesis that the effects of cathodal-GTS are caused by migrating tasting ions in the mouth.

Taste as a highly discriminative system: a hamster intrapapillar single unit study with 18 compounds

Seventy-nine single units were recorded with glass micropipettes applied onto taste pores of the anterior portion of the tongue in anesthetized hamsters. The receptive field of each recorded unit was located by iontophoretic stimulation applying either anodal or cathodal current (1-20 microA) to a non-stimulating solution of sodium cyclamate (5 mM). Different kinds of responses to iontophoretic stimulation were described. Eighteen chemical stimuli including sweet and bitter tastants for humans, and amino acids were locally applied to one papilla of the receptive field of 63 of these units. Stimulations were applied in a continuous flow (30 ml/min) in a small chamber. Response criterion was chosen as 2 S.D. above the mean activity recorded during the minute preceding the stimulus arrival. The low amplitude of single unit responses to chemicals is discussed by reference to the recording and stimulating techniques and compared to results of control experiments on whole nerve recordings and psychophysical experiments on human subjects. The importance of a high flow rate during continuous flow stimulation was demonstrated. The possible necessity of mechanical stimulation to facilitate taste responses was outlined. The sensitivity of units to stimuli applied either chemically or iontophoretically was not identical. Contrary to authors expectations, localized sensitivities for a few specific chemicals were disclosed. The response reproducibility to chemical stimulation was 84% (S.D. = 1.6%). chi 2 calculation, correspondence analysis and hierarchical clustering showed small distances between the two profiles representing the same stimulus or the two profiles representing the same unit, but great distances between profiles representing either different stimuli or different units. All stimuli are different from one another. Only 6 pairs of similar units were found among 63 units. Unit clusters could be found only if a few stimuli were considered but they vanished when all 18 stimuli were used in the calculation. The breadth of tuning of units ranged from 0.25 to 0.92 with a mean of 0.68. We show that the peripheral taste system is highly discriminative. Each stimulus evokes a distinct sensory image. At least 8 independent factors are needed to describe the peripheral taste space, setting a lower limit to the number of different peripheral information channels (putative acceptors) involved.

The relationship between electrode area and sensory qualities in electrical human tongue stimulation

The relationship between the size of the stimulated human tongue area, the stimulating electric current intensity and the provoked sensory qualities was examined. Five different electrode areas and four anodal current intensities were used. The observed sensations were of three kinds: sour taste, somatosensory, and undefined ones. At a given current intensity level the proportion of taste increases with the increase in the stimulation area, while somatosensory sensations decrease. These results imply that at the suprathreshold level there is a certain interdependence between the area, current intensity and sensory effects. In order to achieve optimal activation of the taste system alone, it is more effective to use a larger electrode and stronger current, than to use smaller areas and weaker stimuli: in this case the electrical sour taste is satisfactorily clear, since the somatosensory system is still not activated. These findings may have implications in clinical electrogustometry.

Human taste: response and taste bud number in fungiform papillae

The number of basic taste qualities registered by single human fungiform papillae is correlated with the number of taste buds borne on these papillae. Multiple sensitivity was demonstrated both in single fungiform papillae and in single taste buds, with response to all four of the basic taste qualities occuring in a single taste bud.

Location and variation in number of taste buds in human fungiform papillae

Serial sections of 182 fungiform papillae, obtained at autopsy from 22 individuals aged 2 days to 90 years, were examined by light microscopy with regard to location and number of taste buds. The taste buds were always found on the convex, dorsal surface of the papillae but otherwise failed to display any preferential location pattern. A total of 262 taste buds, an average of 1.4 per papilla, were found. However, there was considerable variation in the occurrence of taste buds, both from papilla to papilla and from case to case. While the number of taste buds in a single papilla varied from 0 to 27, 63% of the papillae had no taste buds at all, 26% had 1-3 buds and the remainder 4 or more buds. The mean number of taste buds per papilla varied from 0 to 9 between individuals; no dependence upon sex or age could be demonstrated for this variation. The significance of these anatomical findings with regard to physiological studies on taste involving the fungiform papillae is discussed.

Taste profiles from single human taste papillae

Earlier psychophysical research on single human fungiform taste papillae employed a procedure which limited subjects to selecting only one taste to describe the sensations they experienced. That procedure precludes the possibility of determining whether single papillae can mediate complex tastes, i.e., tastes consisting of more than one sensation experienced simultaneously. By using highly trained subjects and allowing them freedom to describe all sensations simultaneously elicited by a given taste stimulus, single papilla taste profiles were obtained. It is suggested that obtaining taste profiles may increase the utility of single papillae as models for study of the taste system.