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Wang Z, Liu D, Ma L, Cheng H, Lin C, Fu L, Chen Y, Dong X, Liu C. Genome-wide analysis of gustatory receptor genes and identification of the fructose gustatory receptor in Arma chinensis. Heliyon 2024; 10:e30795. [PMID: 38765039 PMCID: PMC11096949 DOI: 10.1016/j.heliyon.2024.e30795] [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: 08/02/2023] [Revised: 04/30/2024] [Accepted: 05/06/2024] [Indexed: 05/21/2024] Open
Abstract
Gustatory receptors (GRs) allow insects to sense tastes in their external environment. Gustatory perception is crucial for distinguishing between beneficial and harmful or toxic compounds, affecting survival. This study is the first to identify and classify the GR genes and investigate their expression in the predatory Arma chinensis. Thirteen GR genes (ArmaGr1-ArmaGr13) were identified and classified into four families via phylogenetic analysis. In the predacious developmental stages, ArmaGr7 expression gradually increased from the 2nd to 5th instar stages and then to adults. However, ArmaGr7 was also highly expressed in the non-predation 1st instar nymph and egg stages. ArmaGr7 expression was localized in the antennae, scalpella, forelegs, wings, head, and midgut of male and female adults, with wings displaying the highest expression. Furthermore, ArmaGr7 expression was positively correlated with fructose solution intake; molecular docking results showed that fructose could effectively dock withArmaGr7. A protein structure comparison revealed that the ArmaGr7 structure was different from that of other GR43a-like proteins, which may be related to the gene splicing of the A. chinensis GR gene. These results elucidate the crucial role of ArmaGr7 in fructose recognition by A. chinensis and provide a foundation for further studies on gustatory perception.
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Affiliation(s)
- Zhen Wang
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
| | - Dianyu Liu
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
- College of Agriculture, Yangtze University, No. 1 Nanhuan Road, Jingzhou, 434025, Hubei, China
| | - Le Ma
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
- College of Agriculture, Yangtze University, No. 1 Nanhuan Road, Jingzhou, 434025, Hubei, China
| | - Hongmei Cheng
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
| | - Changjin Lin
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
| | - Luyao Fu
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
| | - Yu Chen
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
- College of Agriculture, Yangtze University, No. 1 Nanhuan Road, Jingzhou, 434025, Hubei, China
| | - Xiaolin Dong
- College of Agriculture, Yangtze University, No. 1 Nanhuan Road, Jingzhou, 434025, Hubei, China
| | - Chenxi Liu
- Sino-American Biological Control Laboratory, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, China
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2
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Costanzo A. Temporal patterns in taste sensitivity. Nutr Rev 2024; 82:831-847. [PMID: 37558243 PMCID: PMC11082591 DOI: 10.1093/nutrit/nuad097] [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] [Indexed: 08/11/2023] Open
Abstract
Individuals vary in their ability to taste, and some individuals are more sensitive to certain tastes than others. Taste sensitivity is a predictor of various factors, such as diet, eating behavior, appetite regulation, and overall health. Furthermore, taste sensitivity can fluctuate within an individual over short to long periods of time: for example, in daily (diurnal) cycles, monthly (menstrual) cycles (in females), and yearly (seasonal) cycles. Understanding these temporal patterns is important for understanding individual eating habits and food preferences, particularly in the context of personalized and precision nutrition. This review provides a summary of the literature on taste sensitivity patterns across 3 temporal dimensions: daily, monthly, and yearly. Good evidence for diurnal patterns has been observed for sweet taste and fat taste, although the evidence is limited to rodent studies for the latter. Obese populations showed limited variation to sweet and fat taste sensitivities over a day, with limited variation in sweet taste sensitivity being linked to insulin resistance. There were mixed observations of temporal variation in sensitivity to sour and umami tastes, and there were no patterns in sensitivity to bitter taste. Menstrual patterns in sweet taste sensitivity were consistent with patterns in food intake. Other taste modality investigations had mixed findings that had little agreement across studies. Hormonal changes in females influence taste sensitivity to some degree, although the overall patterns are unclear. Seasonal patterns have been less well studied, but there is weak evidence that sweet, salty, and bitter taste sensitivities change across seasons. Differences in seasonal taste patterns have been observed in subgroups susceptible to mental health disorders, requiring further investigation. Patterns of taste sensitivity are evident across multiple temporal dimensions, and more research is needed to determine the influence of these patterns on food intake. Dysregulation of these patterns may also be a marker of certain diseases or health conditions, warranting further investigation. Notably, the alimentary tastes (umami, fat, and carbohydrate) are underrepresented in this research area and require additional investigation.
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Affiliation(s)
- Andrew Costanzo
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
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3
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Zhu Z, Zhang W, Li Z, Zhao W, Liu C, Zhu B, He P, Tang S, Wu Y, Yang J, Yang Q. Rethinking Sweetener Discovering: Multiparameter Modeling of Molecular Docking Results between the T1R2-T1R3 Receptor and Compounds with Different Tastes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7336-7343. [PMID: 38508871 DOI: 10.1021/acs.jafc.4c00407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
Molecular docking has been widely applied in the discovery of new sweeteners, yet the interpretation of computational results sometimes remains difficult. Here, the interaction between the T1R2-T1R3 sweet taste receptor and 66 tasting compounds, including 26 sweet, 19 bitter, and 21 sour substances was investigated by batch molecular docking processes. Statistical analysis of the docking results generated two novel methods of interpreting taste properties. Quantitative correlation between relative sweetness (RS) and docking results created a multiparameter model to predict sweetness intensity, whose correlation coefficient r = 0.74 is much higher than r = 0.17 for the linear correlation model between sweetness and binding energy. The improved correlation indicated that docking results besides binding energy contain undiscovered information about the ligand-protein interaction. Qualitative discriminant analysis of different tasting molecules generated an uncorrelated linear discriminant analysis (UDLA) model, which achieved an overall 93.1% accuracy in discriminating the taste of molecules, with specific accuracy for verifying sweet, bitter, and sour compounds reaching 88.0%, 92.1%, and 100%. These unprecedented models provide a unique perspective for interpreting computational results and may inspire future research on sweetener discovery.
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Affiliation(s)
- Zhiyang Zhu
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Wei Zhang
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Zhenjie Li
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Wei Zhao
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Chunbo Liu
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Baokun Zhu
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Pei He
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Shiyun Tang
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Yiqin Wu
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Ji Yang
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
| | - Qianxu Yang
- R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Hongjin Road 367, Kunming 650224, China
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4
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Juen Z, Villavicencio M, Zuker CS. A neural substrate for short-term taste memories. Neuron 2024; 112:277-287.e4. [PMID: 37944522 DOI: 10.1016/j.neuron.2023.10.009] [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: 02/20/2023] [Revised: 07/18/2023] [Accepted: 10/09/2023] [Indexed: 11/12/2023]
Abstract
Real-time decisions on what foods to select for consumption, particularly in the wild, require a sensitive sense of taste and an effective system to maintain short-term taste memories, also defined as working memory in the scale of seconds. Here, we used a behavioral memory assay, combined with recordings of neural activity, to identify the brain substrate for short-term taste memories. We demonstrate that persistent activity in taste cortex functions as an essential memory trace of a recent taste experience. Next, we manipulated the decay of this persistent activity and showed that early termination of the memory trace abolished the memory. Notably, extending the memory trace by transiently disinhibiting taste cortical activity dramatically extended the retention of a short-term taste memory. Together, our results uncover taste cortex as a neural substrate for working memory and substantiate the role of sensory cortex in memory-guided actions while imposing meaning to a sensory stimulus.
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Affiliation(s)
- Zhang Juen
- Howard Hughes Medical Institute; Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY 10032, USA; Zuckerman Mind Brain and Behavior Institute, Columbia University, New York, NY 10032, USA.
| | - Miguel Villavicencio
- Howard Hughes Medical Institute; Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY 10032, USA; Zuckerman Mind Brain and Behavior Institute, Columbia University, New York, NY 10032, USA
| | - Charles S Zuker
- Howard Hughes Medical Institute; Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY 10032, USA; Zuckerman Mind Brain and Behavior Institute, Columbia University, New York, NY 10032, USA; Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA.
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5
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Lee SG, Sun D, Miao H, Wu Z, Kang C, Saad B, Nguyen KNH, Guerra-Phalen A, Bui D, Abbas AH, Trinh B, Malik A, Zeghal M, Auge AC, Islam ME, Wong K, Stern T, Lebedev E, Sherratt TN, Kim WJ. Taste and pheromonal inputs govern the regulation of time investment for mating by sexual experience in male Drosophila melanogaster. PLoS Genet 2023; 19:e1010753. [PMID: 37216404 DOI: 10.1371/journal.pgen.1010753] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Males have finite resources to spend on reproduction. Thus, males rely on a 'time investment strategy' to maximize their reproductive success. For example, male Drosophila melanogaster extends their mating duration when surrounded by conditions enriched with rivals. Here we report a different form of behavioral plasticity whereby male fruit flies exhibit a shortened duration of mating when they are sexually experienced; we refer to this plasticity as 'shorter-mating-duration (SMD)'. SMD is a plastic behavior and requires sexually dimorphic taste neurons. We identified several neurons in the male foreleg and midleg that express specific sugar and pheromone receptors. Using a cost-benefit model and behavioral experiments, we further show that SMD behavior exhibits adaptive behavioral plasticity in male flies. Thus, our study delineates the molecular and cellular basis of the sensory inputs required for SMD; this represents a plastic interval timing behavior that could serve as a model system to study how multisensory inputs converge to modify interval timing behavior for improved adaptation.
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Affiliation(s)
- Seung Gee Lee
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Dongyu Sun
- The HIT Center for Life Sciences, Harbin Institute of Technology, Harbin, China
| | - Hongyu Miao
- The HIT Center for Life Sciences, Harbin Institute of Technology, Harbin, China
| | - Zekun Wu
- The HIT Center for Life Sciences, Harbin Institute of Technology, Harbin, China
| | - Changku Kang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
| | - Baraa Saad
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | | | - Adrian Guerra-Phalen
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Dorothy Bui
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Al-Hassan Abbas
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Brian Trinh
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Ashvent Malik
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Mahdi Zeghal
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Anne-Christine Auge
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Md Ehteshamul Islam
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Kyle Wong
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Tiffany Stern
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | - Elizabeth Lebedev
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
| | | | - Woo Jae Kim
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, Canada
- The HIT Center for Life Sciences, Harbin Institute of Technology, Harbin, China
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6
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Garrett EC, Bielawski AM, Ruchti E, Sherer LM, Waghmare I, Hess-Homeier D, McCabe BD, Stowers RS, Certel SJ. The matricellular protein Drosophila Cellular Communication Network Factor is required for synaptic transmission and female fertility. Genetics 2023; 223:iyac190. [PMID: 36602539 PMCID: PMC9991515 DOI: 10.1093/genetics/iyac190] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 01/06/2023] Open
Abstract
Within the extracellular matrix, matricellular proteins are dynamically expressed nonstructural proteins that interact with cell surface receptors, growth factors, and proteases, as well as with structural matrix proteins. The cellular communication network factors family of matricellular proteins serve regulatory roles to regulate cell function and are defined by their conserved multimodular organization. Here, we characterize the expression and neuronal requirement for the Drosophila cellular communication network factor family member. Drosophila cellular communication network factor is expressed in the nervous system throughout development including in subsets of monoamine-expressing neurons. Drosophila cellular communication network factor-expressing abdominal ganglion neurons innervate the ovaries and uterus and the loss of Drosophila cellular communication network factor results in reduced female fertility. In addition, Drosophila cellular communication network factor accumulates at the synaptic cleft and is required for neurotransmission at the larval neuromuscular junction. Analyzing the function of the single Drosophila cellular communication network factor family member will enhance our potential to understand how the microenvironment impacts neurotransmitter release in distinct cellular contexts and in response to activity.
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Affiliation(s)
| | - Ashley M Bielawski
- Division of Biological Sciences, University of Montana, Missoula, MT 59812, USA
| | - Evelyne Ruchti
- Brain Mind Institute, Swiss Federal Institute of Technology (EPFL), 1015 Lausanne, Switzerland
| | - Lewis M Sherer
- Division of Biological Sciences, University of Montana, Missoula, MT 59812, USA
| | - Indrayani Waghmare
- Department of Cell and Developmental Biology, Program in Developmental Biology, Vanderbilt-Ingram Center, Vanderbilt University School of Medicine, Nashville, TN 37232, USA
| | - David Hess-Homeier
- Division of Biological Sciences, University of Montana, Missoula, MT 59812, USA
| | - Brian D McCabe
- Brain Mind Institute, Swiss Federal Institute of Technology (EPFL), 1015 Lausanne, Switzerland
| | - R Steven Stowers
- Department of Cell Biology and Microbiology, Montana State University, Bozeman, MT 59717, USA
| | - Sarah J Certel
- Division of Biological Sciences, University of Montana, Missoula, MT 59812, USA
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7
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Wu J, Chen C, Qin C, Li Y, Jiang N, Yuan Q, Duan Y, Liu M, Wei X, Yu Y, Zhuang L, Wang P. Mimicking the Biological Sense of Taste In Vitro Using a Taste Organoids-on-a-Chip System. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2023; 10:e2206101. [PMID: 36638268 PMCID: PMC9982573 DOI: 10.1002/advs.202206101] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/24/2022] [Indexed: 05/31/2023]
Abstract
Thanks to the gustatory system, humans can experience the flavors in foods and drinks while avoiding the intake of some harmful substances. Although great advances in the fields of biotechnology, microfluidics, and nanotechnologies have been made in recent years, this astonishing recognition system can hardly be replaced by any artificial sensors designed so far. Here, taste organoids are coupled with an extracellular potential sensor array to form a novel bioelectronic organoid and developed a taste organoids-on-a-chip system (TOS) for highly mimicking the biological sense of taste ex vivo with high stability and repeatability. The taste organoids maintain key taste receptors expression after the third passage and high cell viability during 7 days of on-chip culture. Most importantly, the TOS not only distinguishs sour, sweet, bitter, and salt stimuli with great specificity, but also recognizes varying concentrations of the stimuli through an analytical method based on the extraction of signal features and principal component analysis. It is hoped that this bioelectronic tongue can facilitate studies in food quality controls, disease modelling, and drug screening.
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Affiliation(s)
- Jianguo Wu
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
- State Key Laboratory of Transducer TechnologyChinese Academy of SciencesShanghai200050P. R. China
| | - Changming Chen
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Chunlian Qin
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Yihong Li
- College of Life SciencesZhejiang UniversityHangzhou310058P. R. China
| | - Nan Jiang
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Qunchen Yuan
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Yan Duan
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Mengxue Liu
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Xinwei Wei
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
| | - Yiqun Yu
- Department of OtolaryngologyEye, Ear, Nose and Throat HospitalShanghai Key Clinical Disciplines of OtorhinolaryngologyFudan UniversityShanghai200031P. R. China
| | - Liujing Zhuang
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- State Key Laboratory of Transducer TechnologyChinese Academy of SciencesShanghai200050P. R. China
| | - Ping Wang
- Biosensor National Special LaboratoryKey Laboratory for Biomedical Engineering of Education MinistryDepartment of Biomedical EngineeringZhejiang UniversityHangzhou310027P. R. China
- The MOE Frontier Science Center for Brain Science and Brain‐Machine IntegrationZhejiang UniversityHangzhou310027P. R. China
- State Key Laboratory of Transducer TechnologyChinese Academy of SciencesShanghai200050P. R. China
- Cancer CenterZhejiang UniversityHangzhou310058P. R. China
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8
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Birdal G, D'Gama PP, Jurisch-Yaksi N, Korsching SI. Expression of taste sentinels, T1R, T2R, and PLCβ2, on the passageway for olfactory signals in zebrafish. Chem Senses 2023; 48:bjad040. [PMID: 37843175 DOI: 10.1093/chemse/bjad040] [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: 07/28/2022] [Indexed: 10/17/2023] Open
Abstract
The senses of taste and smell detect overlapping sets of chemical compounds in fish, e.g. amino acids are detected by both senses. However, so far taste and smell organs appeared morphologically to be very distinct, with a specialized olfactory epithelium for detection of odors and taste buds located in the oral cavity and lip for detection of tastants. Here, we report dense clusters of cells expressing T1R and T2R receptors as well as their signal transduction molecule PLCβ2 in nostrils of zebrafish, i.e. on the entrance funnel through which odor molecules must pass to be detected by olfactory sensory neurons. Quantitative evaluation shows the density of these chemosensory cells in the nostrils to be as high or higher than that in the established taste organs oral cavity and lower lip. Hydrodynamic flow is maximal at the nostril rim enabling high throughput chemosensation in this organ. Taken together, our results suggest a sentinel function for these chemosensory cells in the nostril.
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Affiliation(s)
- Günes Birdal
- Institute for Genetics, Department of Biology, University of Cologne, Zülpicher Str. 47A, 50674 Cologne, Germany
| | - Percival P D'Gama
- Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology, Erling Skjalgsons Gate 1, 7491 Trondheim, Norway
| | - Nathalie Jurisch-Yaksi
- Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology, Erling Skjalgsons Gate 1, 7491 Trondheim, Norway
| | - Sigrun I Korsching
- Institute for Genetics, Department of Biology, University of Cologne, Zülpicher Str. 47A, 50674 Cologne, Germany
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9
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Yang X, Hong M, Shi D, Chen Q. The Negative Effects of Physical Activity Calorie Equivalent Labels on Consumers' Food Brand Evaluation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:12676. [PMID: 36231976 PMCID: PMC9564542 DOI: 10.3390/ijerph191912676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 06/16/2023]
Abstract
(1) Background: To prevent excessive caloric intake, a food labeling strategy is widely adopted by governments. Physical activity calorie equivalent (PACE) labels prove to be effective in reducing calorie intake. However, previous literature has mainly discussed the effect of PACE labels on consumers' purchase intention for high-calorie foods but has not analyzed whether consumers evaluate food brands negatively after inhibiting the consumers' purchase intention for high-calorie foods. Therefore, the aims of this study are to explore the negative effects of PACE labels on consumers' food brand evaluation and the underlying psychological mechanism. (2) Methods: This study manipulated the two calorie-information labeling (standard calorie label and PACE labels) in two studies, involving potato chips and chocolate products. It also adopted a prevention focus and anticipated enjoyment of food consumption variables to detect the moderation effects between consumers' promotion focus and PACE labels. (3) Results: Results show that compared with calorie labels, PACE labels have a more negative influence on consumers' food brand evaluation. Furthermore, consumers stimulated by PACE labels develop a stronger prevention focus, thereby reducing their anticipated enjoyment of food brands, and ultimately leading to lower brand evaluations. In addition, when consumers have a promotion focus before choosing food, PACE labels cannot reduce their anticipated enjoyment and food brand evaluation for food brands. (4) Conclusions: While focusing on the negative effect of PACE labels on consumers' purchase intention for high-calorie foods, it should also be noted that PACE labels have a negative effect on food brand evaluation. Therefore, food enterprises should try their best to activate consumers' promotion focus through various environmental cues, so as to avoid a double negative effect on consumers' food purchases and brand evaluations.
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Affiliation(s)
- Xiaoke Yang
- School of Humanities, Fujian University of Technology, Fuzhou 350002, China
| | - Meiling Hong
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Dejin Shi
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qian Chen
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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10
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Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
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Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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11
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Xu W, Wu L, Liu S, Liu X, Cao X, Zhou C, Zhang J, Fu Y, Guo Y, Wu Y, Tan Q, Wang L, Liu J, Jiang L, Fan Z, Pei Y, Yu J, Cheng J, Zhao S, Hao X, Liu ZJ, Hua T. Structural basis for strychnine activation of human bitter taste receptor TAS2R46. Science 2022; 377:1298-1304. [DOI: 10.1126/science.abo1633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Taste sensing is a sophisticated chemosensory process, and bitter taste perception is mediated by type 2 taste receptors (TAS2Rs), or class T G protein–coupled receptors. Understanding the detailed molecular mechanisms behind taste sensation is hindered by a lack of experimental receptor structures. Here, we report the cryo–electron microscopy structures of human TAS2R46 complexed with chimeric mini–G protein gustducin, in both strychnine-bound and apo forms. Several features of TAS2R46 are disclosed, including distinct receptor structures that compare with known GPCRs, a new “toggle switch,” activation-related motifs, and precoupling with mini–G protein gustducin. Furthermore, the dynamic extracellular and more-static intracellular parts of TAS2R46 suggest possible diverse ligand-recognition and activation processes. This study provides a basis for further exploration of other bitter taste receptors and their therapeutic applications.
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Affiliation(s)
- Weixiu Xu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Lijie Wu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Shenhui Liu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Xiao Liu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Xiaoling Cao
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Cui Zhou
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Jinyi Zhang
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - You Fu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Yu Guo
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Yiran Wu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Qiwen Tan
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Ling Wang
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Junlin Liu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Longquan Jiang
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Zhongbo Fan
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Yuan Pei
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
| | - Jingyi Yu
- School of Information Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Jianjun Cheng
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Suwen Zhao
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Xiaojiang Hao
- State Key Laboratory of Phytochemistry and Plant Resource in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650210, China
| | - Zhi-Jie Liu
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
| | - Tian Hua
- iHuman Institute, ShanghaiTech University, Shanghai 201210, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
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12
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Gil-Lievana E, Ramírez-Mejía G, Urrego-Morales O, Luis-Islas J, Gutierrez R, Bermúdez-Rattoni F. Photostimulation of Ventral Tegmental Area-Insular Cortex Dopaminergic Inputs Enhances the Salience to Consolidate Aversive Taste Recognition Memory via D1-Like Receptors. Front Cell Neurosci 2022; 16:823220. [PMID: 35360496 PMCID: PMC8962201 DOI: 10.3389/fncel.2022.823220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 02/08/2022] [Indexed: 12/04/2022] Open
Abstract
Taste memory involves storing information through plasticity changes in the neural network of taste, including the insular cortex (IC) and ventral tegmental area (VTA), a critical provider of dopamine. Although a VTA-IC dopaminergic pathway has been demonstrated, its role to consolidate taste recognition memory remains poorly understood. We found that photostimulation of dopaminergic neurons in the VTA or VTA-IC dopaminergic terminals of TH-Cre mice improves the salience to consolidate a subthreshold novel taste stimulus regardless of its hedonic value, without altering their taste palatability. Importantly, the inhibition of the D1-like receptor into the IC impairs the salience to facilitate consolidation of an aversive taste recognition memory. Finally, our results showed that VTA photostimulation improves the salience to consolidate a conditioned taste aversion memory through the D1-like receptor into the IC. It is concluded that the dopamine activity from the VTA into IC is required to increase the salience enabling the consolidation of a taste recognition memory. Notably, the D1-like receptor activity into the IC is required to consolidate both innate and learned aversive taste memories but not appetitive taste memory.
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Affiliation(s)
- Elvi Gil-Lievana
- Instituto de Fisiología Celular, División de Neurociencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Gerardo Ramírez-Mejía
- Instituto de Fisiología Celular, División de Neurociencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Oscar Urrego-Morales
- Instituto de Fisiología Celular, División de Neurociencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Jorge Luis-Islas
- Laboratory of Neurobiology of Appetitive, Department of Pharmacology, Center for Research and Advanced Studies of the National Polytechnic Institute, CINVESTAV, Mexico City, Mexico
| | - Ranier Gutierrez
- Laboratory of Neurobiology of Appetitive, Department of Pharmacology, Center for Research and Advanced Studies of the National Polytechnic Institute, CINVESTAV, Mexico City, Mexico
| | - Federico Bermúdez-Rattoni
- Instituto de Fisiología Celular, División de Neurociencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
- *Correspondence: Federico Bermúdez-Rattoni,
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13
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Naciri LC, Mastinu M, Crnjar R, Tomassini Barbarossa I, Melis M. Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning. Nutrients 2022; 14:252. [PMID: 35057433 PMCID: PMC8778915 DOI: 10.3390/nu14020252] [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: 11/03/2021] [Revised: 12/31/2021] [Accepted: 01/03/2022] [Indexed: 12/03/2022] Open
Abstract
Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identification of the PROP taster categories (super taster (ST); medium taster (MT); and non-taster (NT)) of 84 subjects (aged 18-40 years). Biological features determined from subjects were included for the training system. Results showed that SL enables the automatic identification of objective PROP taster status, with high precision (97%). The biological features were classified in order of importance in facilitating learning and as prediction factors. The ratings of perceived taste intensity for PROP paper disks (50 mM) and PROP solution (3.2 mM), along with fungiform papilla density, were the most important features, and high estimated values pushed toward ST prediction, while low values leaned toward NT prediction. Furthermore, TAS2R38 genotypes were significant features (AVI/AVI, PAV/PAV, and PAV/AVI to classify NTs, STs, and MTs, respectively). These results, in showing that the SL approach enables an automatic, immediate, scalable, and high-precision classification of PROP taster status, suggest that it may represent an objective and reliable tool in taste physiology studies, with applications ranging from basic science and medicine to food sciences.
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Affiliation(s)
| | | | | | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (R.C.); (M.M.)
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14
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von Molitor E, Riedel K, Krohn M, Hafner M, Rudolf R, Cesetti T. Sweet Taste Is Complex: Signaling Cascades and Circuits Involved in Sweet Sensation. Front Hum Neurosci 2021; 15:667709. [PMID: 34239428 PMCID: PMC8258107 DOI: 10.3389/fnhum.2021.667709] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 05/20/2021] [Indexed: 12/13/2022] Open
Abstract
Sweetness is the preferred taste of humans and many animals, likely because sugars are a primary source of energy. In many mammals, sweet compounds are sensed in the tongue by the gustatory organ, the taste buds. Here, a group of taste bud cells expresses a canonical sweet taste receptor, whose activation induces Ca2+ rise, cell depolarization and ATP release to communicate with afferent gustatory nerves. The discovery of the sweet taste receptor, 20 years ago, was a milestone in the understanding of sweet signal transduction and is described here from a historical perspective. Our review briefly summarizes the major findings of the canonical sweet taste pathway, and then focuses on molecular details, about the related downstream signaling, that are still elusive or have been neglected. In this context, we discuss evidence supporting the existence of an alternative pathway, independent of the sweet taste receptor, to sense sugars and its proposed role in glucose homeostasis. Further, given that sweet taste receptor expression has been reported in many other organs, the physiological role of these extraoral receptors is addressed. Finally, and along these lines, we expand on the multiple direct and indirect effects of sugars on the brain. In summary, the review tries to stimulate a comprehensive understanding of how sweet compounds signal to the brain upon taste bud cells activation, and how this gustatory process is integrated with gastro-intestinal sugar sensing to create a hedonic and metabolic representation of sugars, which finally drives our behavior. Understanding of this is indeed a crucial step in developing new strategies to prevent obesity and associated diseases.
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Affiliation(s)
- Elena von Molitor
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| | | | | | - Mathias Hafner
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| | - Rüdiger Rudolf
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany.,Interdisciplinary Center for Neurosciences, Heidelberg University, Heidelberg, Germany
| | - Tiziana Cesetti
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
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15
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Cao X, Yin HY, Ulrich H, Semyanov A, Tang Y. A Neural Circuit for Gut-Induced Sugar Preference. Neurosci Bull 2021; 37:754-756. [PMID: 33891301 DOI: 10.1007/s12264-021-00692-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 02/03/2021] [Indexed: 11/28/2022] Open
Affiliation(s)
- Xin Cao
- International Collaborative Centre on Big Science Plan for Purinergic Signalling, Chengdu University of Traditional Chinese Medicine, Chengdu, 610075, China.,Acupuncture & Chronobiology Key Laboratory of Sichuan Province, Chengdu, 610075, China
| | - Hai-Yan Yin
- International Collaborative Centre on Big Science Plan for Purinergic Signalling, Chengdu University of Traditional Chinese Medicine, Chengdu, 610075, China.,Acupuncture & Chronobiology Key Laboratory of Sichuan Province, Chengdu, 610075, China
| | - Henning Ulrich
- International Collaborative Centre on Big Science Plan for Purinergic Signalling, Chengdu University of Traditional Chinese Medicine, Chengdu, 610075, China.,Department of Biochemistry, Institute of Chemistry, University of São Paulo, São Paulo, 05508, Brazil
| | - Alexey Semyanov
- Shemyakin-Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Moscow, Russia, 117997.,Sechenov First Moscow State Medical University, Moscow, Russia, 119146
| | - Yong Tang
- International Collaborative Centre on Big Science Plan for Purinergic Signalling, Chengdu University of Traditional Chinese Medicine, Chengdu, 610075, China. .,Acupuncture & Chronobiology Key Laboratory of Sichuan Province, Chengdu, 610075, China.
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16
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Melis M, Haehner A, Mastinu M, Hummel T, Tomassini Barbarossa I. Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson's Disease. Int J Mol Sci 2021; 22:ijms22084286. [PMID: 33924222 PMCID: PMC8074606 DOI: 10.3390/ijms22084286] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/14/2021] [Accepted: 04/17/2021] [Indexed: 12/11/2022] Open
Abstract
Deficits in olfaction and taste are among the most frequent non-motor manifestations in Parkinson’s disease (PD) that start very early and frequently precede the PD motor symptoms. The limited data available suggest that the basis of the olfactory and gustatory dysfunction related to PD are likely multifactorial and may include the same determinants responsible for other non-motor symptoms of PD. This review describes the most relevant molecular and genetic factors involved in the PD-related smell and taste impairments, and their associations with the microbiota, which also may represent risk factors associated with the disease.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.)
| | - Antje Haehner
- Smell and Taste Clinic, Department of Otorhinolaryngology, Technical University of Dresden, 01307 Dresden, Germany; (A.H.); (T.H.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.)
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, Technical University of Dresden, 01307 Dresden, Germany; (A.H.); (T.H.)
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.)
- Correspondence: ; Tel.: +39-070-675-4144
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17
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Melis M, Mastinu M, Pintus S, Cabras T, Crnjar R, Tomassini Barbarossa I. Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects. Molecules 2021; 26:2244. [PMID: 33924512 PMCID: PMC8069534 DOI: 10.3390/molecules26082244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/08/2021] [Accepted: 04/11/2021] [Indexed: 12/12/2022] Open
Abstract
Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Stefano Pintus
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy;
| | - Tiziana Cabras
- Department of Life and Environmental Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy;
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
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18
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Huang Y, Yang X, Li X, Chen Q. Less Is Better: How Nutrition and Low-Carbon Labels Jointly Backfire on the Evaluation of Food Products. Nutrients 2021; 13:nu13041088. [PMID: 33810496 PMCID: PMC8066962 DOI: 10.3390/nu13041088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/21/2021] [Accepted: 03/24/2021] [Indexed: 11/27/2022] Open
Abstract
(1) Background: Labeling is one of the significant strategies to guide sustainable consumption behaviors. Nowadays, multi labels being displayed on the front-of-pack of food products is a common phenomenon. However, labels seldom operate solo, and competition or complement effects may be exerted on different labels. Therefore, the research objective is to explore the interaction effect when nutrition and low-carbon labels appear simultaneously; (2) Methods: Across four scenario-based experiments, including ice cream, yogurt, steak, and toast, this study manipulated the separate and joint occurrences of low-carbon and nutrition labels, the interaction effect of joint labels was tested, and the serial mediation model, which includes resource allocation and anticipated enjoyment of food consumption, was verified; (3) Results: Results show that people have a positive preference for the nutrition label and the carbon label, respectively, while these two labels working simultaneously attenuate the positive effect of the single label. When facing nutrition and carbon labels simultaneously, people would infer partial resources are allocated to healthy and environmental aspects so they have a lower anticipated enjoyment from food consumption. Thus, these two labels working simultaneously attenuate the positive effect of the single label, and consumers have a lower evaluation of food products. In addition, the joint backfire on the effect is only exerted on people with a higher level of zero-sum bias and only when joint labels have a high consistency of labels; (4) Conclusions: This study solved the contradictory problem of the joint effect of positive labels. The findings in this research contribute to promote sustainable food consumption. We suggest that similar labels should be avoided in the same front-of-pack of food, and manufacturers need to use ads to bring down consumers’ zero-sum bias.
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Affiliation(s)
- Yuanhao Huang
- School of Business, Renmin University of China, Beijing 100089, China; (Y.H.); (X.L.)
| | - Xiaoke Yang
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: (X.Y.); (Q.C.)
| | - Xianguo Li
- School of Business, Renmin University of China, Beijing 100089, China; (Y.H.); (X.L.)
| | - Qian Chen
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: (X.Y.); (Q.C.)
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19
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Jin H, Fishman ZH, Ye M, Wang L, Zuker CS. Top-Down Control of Sweet and Bitter Taste in the Mammalian Brain. Cell 2021; 184:257-271.e16. [PMID: 33417862 DOI: 10.1016/j.cell.2020.12.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 07/20/2020] [Accepted: 12/09/2020] [Indexed: 12/24/2022]
Abstract
Hardwired circuits encoding innate responses have emerged as an essential feature of the mammalian brain. Sweet and bitter evoke opposing predetermined behaviors. Sweet drives appetitive responses and consumption of energy-rich food sources, whereas bitter prevents ingestion of toxic chemicals. Here we identified and characterized the neurons in the brainstem that transmit sweet and bitter signals from the tongue to the cortex. Next we examined how the brain modulates this hardwired circuit to control taste behaviors. We dissect the basis for bitter-evoked suppression of sweet taste and show that the taste cortex and amygdala exert strong positive and negative feedback onto incoming bitter and sweet signals in the brainstem. Finally we demonstrate that blocking the feedback markedly alters responses to ethologically relevant taste stimuli. These results illustrate how hardwired circuits can be finely regulated by top-down control and reveal the neural basis of an indispensable behavioral response for all animals.
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Affiliation(s)
- Hao Jin
- Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics and Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA
| | - Z Hershel Fishman
- Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics and Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA
| | - Mingyu Ye
- Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics and Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA
| | - Li Wang
- Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics and Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA
| | - Charles S Zuker
- Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics and Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA.
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20
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A Chemosensory Protein Detects Antifeedant in Locust ( Locusta migratoria). INSECTS 2020; 12:insects12010001. [PMID: 33374494 PMCID: PMC7822123 DOI: 10.3390/insects12010001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/03/2020] [Accepted: 12/15/2020] [Indexed: 01/21/2023]
Abstract
Simple Summary Chemosensory proteins (CSPs) in insects are small compact polypeptides which can bind and carry hydrophobic semiochemicals. CSPs distribute in many organs of insect and have multiple functions. In chemosensory system, CSPs are thought to be responsible for detecting chemical signals from the environment. In this study, we proved that LmigCSPIII, a CSP in Locusta migratoria is involved in detecting an antifeedant. LmigCSPIII exhibits high binding affinity to α-amylcinnamaldehyde, a natural compound from non-host plant which was subsequently demonstrated to be an effective antifeedant. Knockdown of LmigCSPIII gene by RNA interference showed reduced sensitivity to α-amylcinnamaldehyde but showed no changes in their physiological development or food consumption. Our findings provided new evidence that CSPs can detect antifeedant in chemosensory system of insects. Abstract Chemosensory system is vitally important for animals to select food. Antifeedants that herbivores encounter can interfere with feeding behavior and exert physiological effects. Few studies have assessed the molecular mechanisms underlying the chemoreception of antifeedants. In this study, we demonstrated that a chemosensory protein (CSP) in Locusta migratoria is involved in detecting an antifeedant. This CSP, LmigEST6 (GenBank Acc. No. AJ973420), we named as LmigCSPIII, expressed in sensory organs where chemosensilla are widely distributed. Fluorescent binding experiments indicated that LmigCSPIII exhibits high binding affinity to α-amylcinnamaldehyde (AMCAL), a natural compound from non-host plant. This compound was subsequently demonstrated to be an effective antifeedant to locusts in feeding bioassay. By injection of double-stranded RNA (dsRNA) of LmigCSPIII, we generated LmigCSPIII knockdown locusts. The feeding behaviour assays demonstrated that the LmigCSPIII knockdown locusts had reduced sensitivity to the antifeedant but showed no changes in their physiological development or food consumption. Therefore, we inferred that this chemosensory protein is involved in antifeedant detection.
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21
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Espinosa-Gómez FC, Ruíz-May E, Serio-Silva JC, Chapman CA. Salivary proteome of a Neotropical primate: potential roles in host defense and oral food perception. PeerJ 2020; 8:e9489. [PMID: 32765966 PMCID: PMC7382365 DOI: 10.7717/peerj.9489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 06/15/2020] [Indexed: 12/25/2022] Open
Abstract
BACKGROUND Saliva contains a very complex mixture of proteins for defense against microbiological pathogens and for oral food perception. Howler monkeys are Neotropical primates that can consume a mostly leaf diet. They are well known to thrive in highly disturbed habitats where they may cope with a diversity of dietary challenges and infection risks. We aimed to describe the salivary proteome of howlers to contribute to better understanding of their physiology. METHODS We analyzed the salivary proteins of wild black howler monkeys (Alouatta pigra), by SDS-PAGE-1-D and Nano LC-MS/MS and categorized them by their function involved in host defense and oral food perception. RESULTS Our proteomic analysis identified 156 proteins in howler saliva including a number of host defense peptides that are the first line of defense in mammals, such as defensin, cathelicidin, dermcidin, and lactotransferrin, and proteins with anti-bacterial, anti-fungal, and anti-viral capacity, such as IgA, IgG, IgM, BPI, salivary heat shock 70 kDa protein, beta-2-microbulin, and protein S-100. We also identified key proteins necessary for taste perception, including salivary carbonic anhydrase VI, cystatin D, IgA, and fatty acid-binding protein. Proteins to detect astringent foods were identifying, including four members of cystatins (A, B, C and D), lactoperoxidase, and histidine-rich proteins. No chitinase and amylase were identified as would be expected because howlers do not eat insects and little starch. These findings provide basic information to future studies in oral biology, ingestive physiology, and physiological ecology of mammals and non-human primates.
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Affiliation(s)
- Fabiola Carolina Espinosa-Gómez
- Department of Anthropology and McGill School of Environment, McGill University, Montreal, Quebec, Canada
- Red de Biología y Conservación de Vertebrados, Instituto de Ecología AC, Xalapa, Veracruz, México
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Popular Autónoma del Estado de Puebla, Puebla, Puebla, México
| | - Eliel Ruíz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología AC, Xalapa, Veracruz, México
| | - Juan Carlos Serio-Silva
- Red de Biología y Conservación de Vertebrados, Instituto de Ecología AC, Xalapa, Veracruz, México
| | - Colin A. Chapman
- Department of Anthropology and McGill School of Environment, McGill University, Montreal, Quebec, Canada
- Department of Anthropology, Center for the Advanced Study of Human Paleobiology, George Washington University, Washington DC, Washington DC, United States of America
- School of Life Sciences, University of KwaZulu-Natal, Scottsville, Pietermaritzburg, South Africa
- Shaanxi Key Laboratory for Animal Conservation, Northwest University, Xi’an, Xi’an, China
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22
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Input Connectivity Reveals Additional Heterogeneity of Dopaminergic Reinforcement in Drosophila. Curr Biol 2020; 30:3200-3211.e8. [PMID: 32619479 PMCID: PMC7443709 DOI: 10.1016/j.cub.2020.05.077] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 05/14/2020] [Accepted: 05/22/2020] [Indexed: 11/23/2022]
Abstract
Different types of Drosophila dopaminergic neurons (DANs) reinforce memories of unique valence and provide state-dependent motivational control [1]. Prior studies suggest that the compartment architecture of the mushroom body (MB) is the relevant resolution for distinct DAN functions [2, 3]. Here we used a recent electron microscope volume of the fly brain [4] to reconstruct the fine anatomy of individual DANs within three MB compartments. We find the 20 DANs of the γ5 compartment, at least some of which provide reward teaching signals, can be clustered into 5 anatomical subtypes that innervate different regions within γ5. Reconstructing 821 upstream neurons reveals input selectivity, supporting the functional relevance of DAN sub-classification. Only one PAM-γ5 DAN subtype γ5(fb) receives direct recurrent feedback from γ5β′2a mushroom body output neurons (MBONs) and behavioral experiments distinguish a role for these DANs in memory revaluation from those reinforcing sugar memory. Other DAN subtypes receive major, and potentially reinforcing, inputs from putative gustatory interneurons or lateral horn neurons, which can also relay indirect feedback from MBONs. We similarly reconstructed the single aversively reinforcing PPL1-γ1pedc DAN. The γ1pedc DAN inputs mostly differ from those of γ5 DANs and they cluster onto distinct dendritic branches, presumably separating its established roles in aversive reinforcement and appetitive motivation [5, 6]. Tracing also identified neurons that provide broad input to γ5, β′2a, and γ1pedc DANs, suggesting that distributed DAN populations can be coordinately regulated. These connectomic and behavioral analyses therefore reveal further complexity of dopaminergic reinforcement circuits between and within MB compartments. Nanoscale anatomy reveals additional subtypes of rewarding dopaminergic neurons Connectomics reveals input specificity to subtypes of dopaminergic neurons Axon morphology implies dopaminergic neurons provide subcompartment-level function Unique dopaminergic subtypes serve aversive memory extinction and sugar learning
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23
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Abstract
The taste of sugar is one of the most basic sensory percepts for humans and other animals. Animals can develop a strong preference for sugar even if they lack sweet taste receptors, indicating a mechanism independent of taste1-3. Here we examined the neural basis for sugar preference and demonstrate that a population of neurons in the vagal ganglia and brainstem are activated via the gut-brain axis to create preference for sugar. These neurons are stimulated in response to sugar but not artificial sweeteners, and are activated by direct delivery of sugar to the gut. Using functional imaging we monitored activity of the gut-brain axis, and identified the vagal neurons activated by intestinal delivery of glucose. Next, we engineered mice in which synaptic activity in this gut-to-brain circuit was genetically silenced, and prevented the development of behavioural preference for sugar. Moreover, we show that co-opting this circuit by chemogenetic activation can create preferences to otherwise less-preferred stimuli. Together, these findings reveal a gut-to-brain post-ingestive sugar-sensing pathway critical for the development of sugar preference. In addition, they explain the neural basis for differences in the behavioural effects of sweeteners versus sugar, and uncover an essential circuit underlying the highly appetitive effects of sugar.
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24
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Tan HE, Sisti AC, Jin H, Vignovich M, Villavicencio M, Tsang KS, Goffer Y, Zuker CS. The gut-brain axis mediates sugar preference. Nature 2020; 580:511-516. [PMID: 32322067 PMCID: PMC7185044 DOI: 10.1038/s41586-020-2199-7] [Citation(s) in RCA: 141] [Impact Index Per Article: 35.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Accepted: 02/21/2020] [Indexed: 01/03/2023]
Abstract
The taste of sugar is one of the most basic sensory percepts for humans and other animals. Animals can develop a strong preference for sugar even if they lack sweet taste receptors, indicating a mechanism independent of taste1-3. Here we examined the neural basis for sugar preference and demonstrate that a population of neurons in the vagal ganglia and brainstem are activated via the gut-brain axis to create preference for sugar. These neurons are stimulated in response to sugar but not artificial sweeteners, and are activated by direct delivery of sugar to the gut. Using functional imaging we monitored activity of the gut-brain axis, and identified the vagal neurons activated by intestinal delivery of glucose. Next, we engineered mice in which synaptic activity in this gut-to-brain circuit was genetically silenced, and prevented the development of behavioural preference for sugar. Moreover, we show that co-opting this circuit by chemogenetic activation can create preferences to otherwise less-preferred stimuli. Together, these findings reveal a gut-to-brain post-ingestive sugar-sensing pathway critical for the development of sugar preference. In addition, they explain the neural basis for differences in the behavioural effects of sweeteners versus sugar, and uncover an essential circuit underlying the highly appetitive effects of sugar.
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Affiliation(s)
- Hwei-Ee Tan
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA
- Department of Biological Sciences, Columbia University, New York, NY, USA
| | - Alexander C Sisti
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Hao Jin
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Martin Vignovich
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Miguel Villavicencio
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Katherine S Tsang
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Yossef Goffer
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Charles S Zuker
- Zuckerman Mind Brain Behavior Institute, Howard Hughes Medical Institute and Department of Biochemistry and Molecular Biophysics, Columbia University, New York, NY, USA.
- Department of Neuroscience, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, USA.
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25
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Sensing Senses: Optical Biosensors to Study Gustation. SENSORS 2020; 20:s20071811. [PMID: 32218129 PMCID: PMC7180777 DOI: 10.3390/s20071811] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/19/2020] [Accepted: 03/21/2020] [Indexed: 12/11/2022]
Abstract
The five basic taste modalities, sweet, bitter, umami, salty and sour induce changes of Ca2+ levels, pH and/or membrane potential in taste cells of the tongue and/or in neurons that convey and decode gustatory signals to the brain. Optical biosensors, which can be either synthetic dyes or genetically encoded proteins whose fluorescence spectra depend on levels of Ca2+, pH or membrane potential, have been used in primary cells/tissues or in recombinant systems to study taste-related intra- and intercellular signaling mechanisms or to discover new ligands. Taste-evoked responses were measured by microscopy achieving high spatial and temporal resolution, while plate readers were employed for higher throughput screening. Here, these approaches making use of fluorescent optical biosensors to investigate specific taste-related questions or to screen new agonists/antagonists for the different taste modalities were reviewed systematically. Furthermore, in the context of recent developments in genetically encoded sensors, 3D cultures and imaging technologies, we propose new feasible approaches for studying taste physiology and for compound screening.
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26
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Oppo V, Melis M, Melis M, Tomassini Barbarossa I, Cossu G. "Smelling and Tasting" Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease. Front Aging Neurosci 2020; 12:43. [PMID: 32161534 PMCID: PMC7052524 DOI: 10.3389/fnagi.2020.00043] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 02/10/2020] [Indexed: 12/31/2022] Open
Abstract
Among non-motor manifestations of Parkinson's Disease (PD), peripheral, sensory symptoms are particularly relevant. Smell dysfunction starts very early and frequently precedes the PD motor symptoms by years (being often a cue to the diagnosis). Moreover, olfactory system could be, together with gut, one of those peripheral sites where PD pathology first develops. Unlike smell loss, the relationship between PD and taste impairment is far less established. It can start early in the course of the disease but more frequently appears in advanced stages, in parallel with the advent of MCI, likely reflecting cortical involvement. Among PD patients has been demonstrated an increase in the frequency of the non-tasters for PROP (prototypical gustatory stimulus, 6- n-propylthiouracil), a genetically determined bitter taste which is mediated by TAS2RS38 receptor, and a significant increase of the recessive non-testing variant of this receptor. TAS2R38 receptors are expressed also in other tissues, such as in the epithelia of the gut and nasal cavities, where they can influence epithelial immunity ad its interaction with microbiota. Those pieces of evidence suggest that not only systematic assessment of taste and smell can be of a remarkable help for clinicians in the early diagnosis, but also that understanding the mechanisms of sensory involvement in PD could increase the knowledge of the pathophysiology of the disease.
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Affiliation(s)
- Valentina Oppo
- Department of Neuroscience, Brotzu Hospital, Cagliari, Italy
| | - Marta Melis
- Department of Neurology, Azienda Ospedaliero Universitaria, University of Cagliari, Cagliari, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | | | - Giovanni Cossu
- Department of Neuroscience, Brotzu Hospital, Cagliari, Italy
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27
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Identification and functional characterization of D-fructose receptor in an egg parasitoid, Trichogramma chilonis. PLoS One 2019; 14:e0217493. [PMID: 31216287 PMCID: PMC6583964 DOI: 10.1371/journal.pone.0217493] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 05/13/2019] [Indexed: 11/19/2022] Open
Abstract
In insects, the gustatory system has a critical function not only in selecting food and feeding behaviours but also in growth and metabolism. Gustatory receptors play an irreplaceable role in insect gustatory signalling. Trichogramma chilonis is an effective biocontrol agent against agricultural insect pests. However, the molecular mechanism of gustation in T. chilonis remains elusive. In this study, we found that T. chilonis adults had a preference for D-fructose and that D-fructose contributed to prolong longevity and improve fecundity. Then, We also isolated the full-length cDNA encoding candidate gustatory receptor (TchiGR43a) based on the transcriptome data of T. chilonis, and observed that the candidate gustatory receptor gene was expressed from the larval to adult stages. The expression levels of TchiGR43a were similar between female and male. A Xenopus oocyte expression system and two-electrode voltage-clamp recording further verified the function analysis of TchiGR43a. Electrophysiological results showed that TchiGR43a was exclusively tuned to D-fructose. By the studies of behaviour, molecular biology and electrophysiology in T. chilonis, our results lay a basic fundation of further study on the molecular mechanisms of gustatory reception and provide theoretical basis for the nutritional requirement of T. chilonis in biocontrol.
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28
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Melis M, Grzeschuchna L, Sollai G, Hummel T, Tomassini Barbarossa I. Taste disorders are partly genetically determined: Role of the TAS2R38 gene, a pilot study. Laryngoscope 2019; 129:E307-E312. [PMID: 30675726 DOI: 10.1002/lary.27828] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 11/08/2018] [Accepted: 12/04/2018] [Indexed: 01/08/2023]
Abstract
OBJECTIVES/HYPOTHESIS Taste sensitivity varies greatly among individuals influencing eating behavior and health, consequently the disorders of this sense can affect the quality of life. The ability to perceive the bitter of thiourea compounds, such as phenylthiocarbamide (PTC), has been largely reported as a marker of the general taste sensitivity, food preferences, and health. PTC sensitivity is mediated by the TAS2R38 receptor and its genetic common variants. We study the role of the TAS2R38 receptor in taste disorders with the aim of understanding if these can be genetically determined. STUDY DESIGN Prospective cohort study. METHODS Differences in the PTC responsiveness between the patients cohort and healthy controls were assessed. All subjects received standardized tests for smell and taste function and were genotyped for the TAS2R38 gene. RESULTS PAV/PAV homozygous patients gave high PTC ratings, whereas PAV/AVI genotypes reported lower values, which are similar to those determined in AVI/AVI or rare genotypes. In addition, the patients cohort did not meet the Hardy-Weinberg equilibrium at the TAS2R38 locus, showing a very low frequency of subjects carrying the PAV/AVI diplotype. Independently, in healthy controls who were in equilibrium at the locus, PAV/PAV homozygous and heterozygous rated PTC bitterness higher compared to AVI/AVI or rare genotypes. CONCLUSIONS Our findings, by showing that an only taster haplotype (PAV) is not sufficient to evoke high responses of TAS2R38 receptor in patients with taste disorders, suggest that the genetic constitution may represent a risk factor for the development of taste disorders. LEVEL OF EVIDENCE 2c Laryngoscope, 129:E307-E312, 2019.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Lisa Grzeschuchna
- Department of Otorhinolaryngology, Smell and Taste Clinic, Dresden University of Technology, Dresden, Germany
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell and Taste Clinic, Dresden University of Technology, Dresden, Germany
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29
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Abstract
Muscadine wine, fresh muscadine grapes, and other derivatives have enjoyed a heritage niche for decades in the Southeast. Muscadine growers in North Carolina in the United States (US) have asked whether the purchase of muscadine wine is linked to consumption of the fruit itself or even familiarity with other muscadine-based products in terms of spillover effects. The authors explored the interdependency between the market for fresh muscadine grapes and muscadine wine purchase. Consumer panel data were obtained from a State of North Carolina agency with oversight of the grape and wine industry; the agency contracted quota sampling of online consumers from six states in the US South. A total of 543 cases were used in the present study. The Statistical Package for the Social Sciences (SPSS)® was employed in analysis. Results show that prior muscadine wine knowledge and knowledge of other muscadine products, e.g., jams, juices, smoothies, sauces, and health/beauty products were significant factors associated with buying muscadine wine. Beliefs about muscadine grapes as a healthy ingredient showed a slight influence, while direct experience with fresh muscadines and consumer attitudes towards buying local or US products were insignificant. Therefore, marketing efforts should focus on increasing consumer exposure to and knowledge of muscadine wine and other muscadine related products.
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30
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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31
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Neural Coding of Appetitive Food Experiences in the Amygdala. Neurobiol Learn Mem 2018; 155:261-275. [PMID: 30125697 DOI: 10.1016/j.nlm.2018.08.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 08/02/2018] [Accepted: 08/14/2018] [Indexed: 12/30/2022]
Abstract
Real-life experiences involve the consumption of various foods, yet it is unclear how the brain distinguishes and categorizes such food experiences. Despite the crucial roles of the basolateral amygdala (BLA) in appetitive behavior and emotion, how BLA pyramidal cells and interneurons encode food experiences has not yet been well characterized. Here we employ large-scale tetrode recording techniques to investigate the coding properties of pyramidal neurons vs. fast-spiking interneurons in the BLA as mice freely consumed a variety of foods, such as biscuits, rice, milk and water. We found that putative pyramidal cells conformed to the power-of-two-based permutation logic, as postulated by the Theory of Connectivity, to generate specific-to-general neural clique-coding patterns. Many pyramidal cells exhibited firing increases specific to a given food type, while some other pyramidal cells increased firings to various combinations of multiple foods. In contrast, fast-spiking interneurons can increase or decrease firings to given food types, and were more broadly tuned to various food experiences. We further show that a subset of pyramidal cells exhibited rapid desensitization to repeated eating of the same food, correlated with rapid behavioral habituation. Finally, we provide the intuitive visualization of BLA ensemble activation patterns using the dimensionality-reduction classification method to decode real-time appetitive stimulus identity on a moment-to-moment, single trial basis. Elucidation of the neural coding patterns in the BLA provides a key insight into how the brain's emotion and memory circuits performs the computational operation of pattern discrimination and categorization of natural food experiences.
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32
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Augustine V, Gokce SK, Oka Y. Peripheral and Central Nutrient Sensing Underlying Appetite Regulation. Trends Neurosci 2018; 41:526-539. [PMID: 29914721 DOI: 10.1016/j.tins.2018.05.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/30/2018] [Accepted: 05/01/2018] [Indexed: 12/11/2022]
Abstract
The precise regulation of fluid and energy homeostasis is essential for survival. It is well appreciated that ingestive behaviors are tightly regulated by both peripheral sensory inputs and central appetite signals. With recent neurogenetic technologies, considerable progress has been made in our understanding of basic taste qualities, the molecular and/or cellular basis of taste sensing, and the central circuits for thirst and hunger. In this review, we first highlight the functional similarities and differences between mammalian and invertebrate taste processing. We then discuss how central thirst and hunger signals interact with peripheral sensory signals to regulate ingestive behaviors. We finally indicate some of the directions for future research.
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Affiliation(s)
- Vineet Augustine
- Division of Biology and Biological Engineering, California Institute of Technology, Pasadena, CA, USA
| | - Sertan Kutal Gokce
- Division of Biology and Biological Engineering, California Institute of Technology, Pasadena, CA, USA
| | - Yuki Oka
- Division of Biology and Biological Engineering, California Institute of Technology, Pasadena, CA, USA.
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33
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Wang L, Gillis-Smith S, Peng Y, Zhang J, Chen X, Salzman CD, Ryba NJP, Zuker CS. The coding of valence and identity in the mammalian taste system. Nature 2018. [PMID: 29849148 DOI: 10.1038/s41586‐018‐0165‐4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The ability of the taste system to identify a tastant (what it tastes like) enables animals to recognize and discriminate between the different basic taste qualities1,2. The valence of a tastant (whether it is appetitive or aversive) specifies its hedonic value and elicits the execution of selective behaviours. Here we examine how sweet and bitter are afforded valence versus identity in mice. We show that neurons in the sweet-responsive and bitter-responsive cortex project to topographically distinct areas of the amygdala, with strong segregation of neural projections conveying appetitive versus aversive taste signals. By manipulating selective taste inputs to the amygdala, we show that it is possible to impose positive or negative valence on a neutral water stimulus, and even to reverse the hedonic value of a sweet or bitter tastant. Remarkably, mice with silenced neurons in the amygdala no longer exhibit behaviour that reflects the valence associated with direct stimulation of the taste cortex, or with delivery of sweet and bitter chemicals. Nonetheless, these mice can still identify and discriminate between tastants, just as wild-type controls do. These results help to explain how the taste system generates stereotypic and predetermined attractive and aversive taste behaviours, and support the existence of distinct neural substrates for the discrimination of taste identity and the assignment of valence.
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Affiliation(s)
- Li Wang
- Howard Hughes Medical Institute, Columbia University, New York, NY, USA.,Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.,Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Sarah Gillis-Smith
- Howard Hughes Medical Institute, Columbia University, New York, NY, USA.,Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.,Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Yueqing Peng
- Howard Hughes Medical Institute, Columbia University, New York, NY, USA.,Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.,Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Juen Zhang
- Howard Hughes Medical Institute, Columbia University, New York, NY, USA.,Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.,Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA
| | - Xiaoke Chen
- Howard Hughes Medical Institute, Columbia University, New York, NY, USA.,Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.,Department of Biology, Stanford University, Stanford, CA, USA
| | - C Daniel Salzman
- Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.,Department of Psychiatry and New York State Psychiatric Institute, Columbia University, New York, NY, USA
| | - Nicholas J P Ryba
- National Institute of Dental and Craniofacial Research, National Institutes of Health, Bethesda, MD, USA
| | - Charles S Zuker
- Howard Hughes Medical Institute, Columbia University, New York, NY, USA. .,Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA. .,Department of Neuroscience, Columbia College of Physicians and Surgeons, Columbia University, New York, NY, USA.
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34
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The coding of valence and identity in the mammalian taste system. Nature 2018; 558:127-131. [PMID: 29849148 PMCID: PMC6201270 DOI: 10.1038/s41586-018-0165-4] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Accepted: 03/26/2018] [Indexed: 01/27/2023]
Abstract
The ability of the taste system to identify a tastant (what it tastes like) enables animals to recognize and discriminate between the different basic taste qualities1,2. The valence of a tastant (whether it is appetitive or aversive) specifies its hedonic value and elicits the execution of selective behaviours. Here we examine how sweet and bitter are afforded valence versus identity in mice. We show that neurons in the sweet-responsive and bitter-responsive cortex project to topographically distinct areas of the amygdala, with strong segregation of neural projections conveying appetitive versus aversive taste signals. By manipulating selective taste inputs to the amygdala, we show that it is possible to impose positive or negative valence on a neutral water stimulus, and even to reverse the hedonic value of a sweet or bitter tastant. Remarkably, mice with silenced neurons in the amygdala no longer exhibit behaviour that reflects the valence associated with direct stimulation of the taste cortex, or with delivery of sweet and bitter chemicals. Nonetheless, these mice can still identify and discriminate between tastants, just as wild-type controls do. These results help to explain how the taste system generates stereotypic and predetermined attractive and aversive taste behaviours, and support the existence of distinct neural substrates for the discrimination of taste identity and the assignment of valence.
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35
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Cossu G, Melis M, Sarchioto M, Melis M, Melis M, Morelli M, Tomassini Barbarossa I. 6-n-propylthiouracil taste disruption and TAS2R38 nontasting form in Parkinson's disease. Mov Disord 2018; 33:1331-1339. [PMID: 29575306 DOI: 10.1002/mds.27391] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 02/02/2018] [Accepted: 03/04/2018] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND The few studies that evaluated taste function in Parkinson's disease (PD) showed inconsistent results. The inherited ability to taste the bitter compound of 6-n-propylthiouracil has been considered to be a paradigm of general taste perception. 6-n-propylthiouracil taste perception is mediated by the TAS2R38 receptor, and reduced 6-n-propylthiouracil sensitivity has been associated with several diseases not typically related to taste function. OBJECTIVES We evaluated the 6-n-propylthiouracil taste perception and the TAS2R38 gene as genetic risk factors for the development of idiopathic PD in PD patients and healthy controls (HC). METHODS The 6-n-propylthiouracil taste perception was assessed by testing the responsiveness, and the ability to recognize, 6-n-propylthiouracil and sodium chloride. The participants were classified for 6-n-propylthiouracil taster status and genotyped for the TAS2R38 gene. RESULTS A significant increase in the frequency of participants classified as 6-n-propylthiouracil nontasters and a reduced ability to recognize bitter taste quality of 6-n-propylthiouracil were found in PD patients when compared with healthy controls. The results also showed that only 5% of PD patients had the homozygous genotype for the dominant tasting variant of TAS2R38, whereas most of them carried the recessive nontaster form and a high number had a rare variant. CONCLUSIONS Our results show that 6-n-propylthiouracil taster status and TAS2R38 locus are associated with PD. The 6-n-propylthiouracil test may therefore represent a novel, simple way to identify increased vulnerability to PD. Moreover, the presence of the nontasting form of TAS2R38 in PD may further substantiate that disease-associated taste disruption may represent a risk factor associated with the disease. © 2018 International Parkinson and Movement Disorder Society.
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Affiliation(s)
- Giovanni Cossu
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy
| | - Marianna Sarchioto
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy.,University of Cagliari, Department of Medical Sciences and Public Health Cagliari, University of Cagliari, Monserrato, Cagliari, Italy
| | - Marta Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy.,University of Cagliari, Department of Medical Sciences and Public Health Cagliari, University of Cagliari, Monserrato, Cagliari, Italy
| | - Maurizio Melis
- Neurology Service and Stroke Unit, A.O. Brotzu, Cagliari, Italy
| | - Micaela Morelli
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy
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36
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Hartenstein V, Omoto JJ, Ngo KT, Wong D, Kuert PA, Reichert H, Lovick JK, Younossi-Hartenstein A. Structure and development of the subesophageal zone of the Drosophila brain. I. Segmental architecture, compartmentalization, and lineage anatomy. J Comp Neurol 2018; 526:6-32. [PMID: 28730682 PMCID: PMC5963519 DOI: 10.1002/cne.24287] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 02/03/2023]
Abstract
The subesophageal zone (SEZ) of the Drosophila brain houses the circuitry underlying feeding behavior and is involved in many other aspects of sensory processing and locomotor control. Formed by the merging of four neuromeres, the internal architecture of the SEZ can be best understood by identifying segmentally reiterated landmarks emerging in the embryo and larva, and following the gradual changes by which these landmarks become integrated into the mature SEZ during metamorphosis. In previous works, the system of longitudinal fibers (connectives) and transverse axons (commissures) has been used as a scaffold that provides internal landmarks for the neuromeres of the larval ventral nerve cord. We have extended the analysis of this scaffold to the SEZ and, in addition, reconstructed the tracts formed by lineages and nerves in relationship to the connectives and commissures. As a result, we establish reliable criteria that define boundaries between the four neuromeres (tritocerebrum, mandibular neuromere, maxillary neuromere, labial neuromere) of the SEZ at all stages of development. Fascicles and lineage tracts also demarcate seven columnar neuropil domains (ventromedial, ventro-lateral, centromedial, central, centrolateral, dorsomedial, dorsolateral) identifiable throughout development. These anatomical subdivisions, presented in the form of an atlas including confocal sections and 3D digital models for the larval, pupal and adult stage, allowed us to describe the morphogenetic changes shaping the adult SEZ. Finally, we mapped MARCM-labeled clones of all secondary lineages of the SEZ to the newly established neuropil subdivisions. Our work will facilitate future studies of function and comparative anatomy of the SEZ.
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Affiliation(s)
- Volker Hartenstein
- Department of Molecular Cell and Developmental Biology, University of California Los Angeles, Los Angeles, CA 90095, USA
| | - Jaison J. Omoto
- Department of Molecular Cell and Developmental Biology, University of California Los Angeles, Los Angeles, CA 90095, USA
| | - Kathy T. Ngo
- Department of Molecular Cell and Developmental Biology, University of California Los Angeles, Los Angeles, CA 90095, USA
| | - Darren Wong
- Department of Molecular Cell and Developmental Biology, University of California Los Angeles, Los Angeles, CA 90095, USA
| | | | | | - Jennifer K. Lovick
- Department of Molecular Cell and Developmental Biology, University of California Los Angeles, Los Angeles, CA 90095, USA
| | - Amelia Younossi-Hartenstein
- Department of Molecular Cell and Developmental Biology, University of California Los Angeles, Los Angeles, CA 90095, USA
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Prinster A, Cantone E, Verlezza V, Magliulo M, Sarnelli G, Iengo M, Cuomo R, Di Salle F, Esposito F. Cortical representation of different taste modalities on the gustatory cortex: A pilot study. PLoS One 2017; 12:e0190164. [PMID: 29281722 PMCID: PMC5744997 DOI: 10.1371/journal.pone.0190164] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Accepted: 12/08/2017] [Indexed: 12/22/2022] Open
Abstract
Background Right insular cortex is involved in taste discrimination, but its functional organization is still poorly known. In general, sensory cortices represent the spatial prevalence of relevant features for each sensory modality (visual, auditory, somatosensory) in an ordered way across the cortical space. Following this analogy, we hypothesized that primary taste cortex is organized in similar ordered way in response to six tastes with known receptorial mechanisms (sweet, bitter, sour, salt, umami, CO2). Design Ten normal subjects were enrolled in a pilot study. We used functional magnetic resonance imaging (fMRI), a high resolution cortical registration method, and specialized procedures of feature prevalence localization, to map fMRI responses within the right insular cortex, to water solutions of quinine hydrochloride (bitter), Acesulfamate K (sweet), sodium chloride (salt), mono potassium glutamate + inosine 5' mono phosphate (Umami), citric acid (sour) and carbonated water (CO2). During an fMRI scan delivery of the solutions was applied in pseudo-random order interleaved with cleaning water. Results Two subjects were discarded due to excessive head movements. In the remaining subjects, statistically significant activations were detected in the fMRI responses to all tastes in the right insular cortex (p<0.05, family-wise corrected for multiple comparisons). Cortical representation of taste prevalence highlighted two spatially segregated clusters, processing two and three tastes coupled together (sweet-bitter and salt-umami-sour), with CO2 in between. Conclusions Cortical representation of taste prevalence within the right primary taste cortex appears to follow the ecological purpose of enhancing the discrimination between safe nutrients and harmful substances.
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Affiliation(s)
- Anna Prinster
- Biostructure and Bioimaging Institute, National Research Council, Naples, Italy
- * E-mail:
| | - Elena Cantone
- Section of ENT, Department of Neuroscience, "Federico II" University, Naples, Italy
| | - Viviana Verlezza
- Gastroenterology Unit, Department of Clinical and Experimental Medicine, “Federico II” University, Naples, Italy
| | - Mario Magliulo
- Biostructure and Bioimaging Institute, National Research Council, Naples, Italy
| | - Giovanni Sarnelli
- Gastroenterology Unit, Department of Clinical and Experimental Medicine, “Federico II” University, Naples, Italy
| | - Maurizio Iengo
- Section of ENT, Department of Neuroscience, "Federico II" University, Naples, Italy
| | - Rosario Cuomo
- Gastroenterology Unit, Department of Clinical and Experimental Medicine, “Federico II” University, Naples, Italy
| | - Francesco Di Salle
- Department of Medicine, Surgery and Dentistry, University of Salerno, Baronissi (Salerno), Italy
| | - Fabrizio Esposito
- Department of Medicine, Surgery and Dentistry, University of Salerno, Baronissi (Salerno), Italy
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38
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The Role of the Gustatory System in the Coordination of Feeding. eNeuro 2017; 4:eN-REV-0324-17. [PMID: 29159281 PMCID: PMC5694965 DOI: 10.1523/eneuro.0324-17.2017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 10/19/2017] [Accepted: 10/25/2017] [Indexed: 11/21/2022] Open
Abstract
To survive, all animals must find, inspect, and ingest food. Behavioral coordination and control of feeding is therefore a challenge that animals must face. Here, we focus on how the gustatory system guides the precise execution of behavioral sequences that promote ingestion and suppresses competing behaviors. We summarize principles learnt from Drosophila, where underlying sensory neuronal mechanisms are illustrated in great detail. Moreover, we compare these principles with findings in other animals, where such coordination plays prominent roles. These examples suggest that the use of gustatory information for feeding coordination has an ancient origin and is prevalent throughout the animal kingdom.
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Melis M, Tomassini Barbarossa I. Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil. Nutrients 2017; 9:E541. [PMID: 28587069 PMCID: PMC5490520 DOI: 10.3390/nu9060541] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/19/2017] [Accepted: 05/23/2017] [Indexed: 01/07/2023] Open
Abstract
Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that l-Arg can enhance the bitterness intensity of PROP, whilst others have demonstrated a suppression of the bitterness of quinine. Here, we analyze the taste perception of sweet, sour, salty, bitter, and umami and the modifications caused by l-Arg supplementation, as a function of PROP-taster status. Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five primary taste qualities, also when supplemented with l-Arg, in subjects classified as PROP-tasting. Super-tasters, who showed high papilla density, gave higher ratings to sucrose, citric acid, caffeine, and monosodium l-glutamate than non-tasters. l-Arg supplementation mainly modified sucrose perception, enhanced the umami taste, increased NaCl saltiness and caffeine bitterness only in tasters, and decreased citric acid sourness. Our findings confirm the role of PROP phenotype in the taste perception of sweet, sour, and bitter and show its role in umami. The results suggest that l-Arg could be used as a strategic tool to specifically modify taste responses related to eating behaviors.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Cagliari 09042, Italy.
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Cagliari 09042, Italy.
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40
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Yang MH, Kim NH, Heo JD, Rho JR, Ock KJ, Shin EC, Jeong EJ. Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2017; 2017:2436927. [PMID: 28400840 PMCID: PMC5376446 DOI: 10.1155/2017/2436927] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 01/19/2017] [Accepted: 02/05/2017] [Indexed: 11/18/2022]
Abstract
Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study, A. hookeri roots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste of A. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying. The spiciness and saltiness taste were noticeably reduced, while sourness, sweetness, and umami taste were significantly increased in hot-air dried A. hookeri according to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air dried A. hookeri extract (100 mg/kg p.o.) apparently prevented the body weight gain and improved insulin resistance in C57BL/6J obese mice receiving high fat diet. Results suggested that the hot-air dried A. hookeri possessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.
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Affiliation(s)
- Min Hye Yang
- College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea
| | - Na-Hyun Kim
- Gyeongnam Department of Environment & Toxicology, Korea Institute of Toxicology, 17 Jegok-gil, Munsan-eup, Jinju 52834, Republic of Korea
| | - Jeong-Doo Heo
- Gyeongnam Department of Environment & Toxicology, Korea Institute of Toxicology, 17 Jegok-gil, Munsan-eup, Jinju 52834, Republic of Korea
| | - Jung-Rae Rho
- Department of Oceanography, Kunsan National University, Jeonbuk 54150, Republic of Korea
| | - Kwang Ju Ock
- Max Bright Samchae, Jinju Industry Foundation, Munsan-eup, Jinju 52839, Republic of Korea
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Eun Ju Jeong
- Department of Agronomy and Medicinal Plant Resources, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
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41
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Sollai G, Melis M, Pani D, Cosseddu P, Usai I, Crnjar R, Bonfiglio A, Tomassini Barbarossa I. First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans. Sci Rep 2017; 7:40353. [PMID: 28074885 PMCID: PMC5225483 DOI: 10.1038/srep40353] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Accepted: 12/05/2016] [Indexed: 01/26/2023] Open
Abstract
Practical and reliable methods for the objective measure of taste function are critically important for studying eating behavior and taste function impairment. Here, we present direct measures of human gustatory response to a prototypical bitter compound, 6-n-propyltiouracil (PROP), obtained by electrophysiological recordings from the tongue of subjects who were classified for taster status and genotyped for the specific receptor gene (TAS2R38), and in which taste papilla density was determined. PROP stimulation evoked negative slow potentials that represent the summated depolarization of taste cells. Depolarization amplitude and rate were correlated with papilla density and perceived bitterness, and associated with taster status and TAS2R38. Our study provides a robust and generalizable research tool for the quantitative measure of peripheral taste function, which can greatly help to resolve controversial outcomes on the PROP phenotype role in taste perception and food preferences, and be potentially useful for evaluating nutritional status and health.
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Affiliation(s)
- Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, I 09042, Italy
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, I 09042, Italy
| | - Danilo Pani
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
| | - Piero Cosseddu
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
| | - Ilenia Usai
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, I 09042, Italy
| | - Annalisa Bonfiglio
- Department of Electrical and Electronic Engineering, University of Cagliari, Piazza d’Armi, Cagliari, CA, I 09123, Italy
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Ahlstrom B, Dinh T, Haselton MG, Tomiyama AJ. Understanding eating interventions through an evolutionary lens. Health Psychol Rev 2016; 11:72-88. [DOI: 10.1080/17437199.2016.1260489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Britt Ahlstrom
- Department of Psychology, University of California, Los Angeles, Los Angeles, CA, USA
| | - Tran Dinh
- Department of Psychology, University of New Mexico, Albuquerque, NM, USA
| | - Martie G. Haselton
- Department of Psychology, University of California, Los Angeles, Los Angeles, CA, USA
- Department of Communication Studies, University of California, Los Angeles, Los Angeles, CA, USA
- Institute for Society and Genetics, University of California, Los Angeles, Los Angeles, CA, USA
| | - A. Janet Tomiyama
- Department of Psychology, University of California, Los Angeles, Los Angeles, CA, USA
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43
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Kikut-Ligaj D, Trzcielińska-Lorych J. How taste works: cells, receptors and gustatory perception. Cell Mol Biol Lett 2016; 20:699-716. [PMID: 26447485 DOI: 10.1515/cmble-2015-0042] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Accepted: 09/15/2015] [Indexed: 11/15/2022] Open
Abstract
The sensitivity of taste in mammals varies due to quantitative and qualitative differences in the structure of the taste perception organs. Gustatory perception is made possible by the peripheral chemosensory organs, i.e., the taste buds, which are distributed in the epithelium of the taste papillae of the palate, tongue, epiglottis, throat and larynx. Each taste bud consists of a community of ~100 cells that process and integrate taste information with metabolic needs. Mammalian taste buds are contained in circumvallate, fungiform and foliate papillae and react to sweet, salty, sour, bitter and umami stimuli. The sensitivity of the taste buds for individual taste stimuli varies extensively and depends on the type of papillae and the part of the oral cavity in which they are located. There are at least three different cell types found in mammalian taste buds: type I cells, receptor (type II) cells and presynaptic (type III) cells. This review focuses on the biophysiological mechanisms of action of the various taste stimuli in humans. Currently, the best-characterized proteins are the receptors (GPCR). In addition, the activation of bitter, sweet and umami tastes are relatively well known, but the activation of salty and sour tastes has yet to be clearly explained.
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44
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Robles CF, Johnson AW. Disruptions in effort-based decision-making and consummatory behavior following antagonism of the dopamine D2 receptor. Behav Brain Res 2016; 320:431-439. [PMID: 27984049 DOI: 10.1016/j.bbr.2016.10.043] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 10/25/2016] [Accepted: 10/26/2016] [Indexed: 01/22/2023]
Abstract
Dopamine is known to influence motivational processes, however the precise role of this neurotransmitter remains a contentious issue. In the current study we sought to further characterize dopamine signaling in reward-based decision-making and consummatory behavior in mice, via lateral ventricle infusion of the dopamine D2 receptor antagonist eticlopride. In Experiment 1, we examined effort-based decision-making, in which mice had a choice between one lever, where a single response led to the delivery of a low value reward (2% sucrose); and a second lever, which led to a higher value reward (20% sucrose) that gradually required more effort to obtain. As the response schedule for the high value reward became more strict, low dose (4μg in 0.5μl) central infusions of eticlopride biased preference away from the high value reward, and toward the lever that led to the low value reward. Similarly, a higher dose of eticlopride (8μg in 0.5μl) also disrupted choice responding for the high value reward, however it did so by increasing omissions. In Experiment 2, we assessed the effects of eticlopride on consumption of 20% sucrose. The antagonist led to a dose-dependent reduction in intake, and through an analysis of licking microstructure, it was revealed that this in part reflected a reduction in the motivation to engage in consummatory behavior, rather than alterations in the evaluation of the reward. These results suggest that disruptions in D2 receptor signaling reduce the willingness to engage in effortful operant responding and consumption of a desirable outcome.
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Affiliation(s)
- Cindee F Robles
- Department of Psychology and Neuroscience Program, Michigan State University, East Lansing, MI 48824, United States
| | - Alexander W Johnson
- Department of Psychology and Neuroscience Program, Michigan State University, East Lansing, MI 48824, United States.
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45
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Villa A, Sonis S. Toxicities associated with head and neck cancer treatment and oncology-related clinical trials. Curr Probl Cancer 2016; 40:244-257. [DOI: 10.1016/j.currproblcancer.2016.06.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Accepted: 06/09/2016] [Indexed: 12/21/2022]
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46
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Mang D, Shu M, Tanaka S, Nagata S, Takada T, Endo H, Kikuta S, Tabunoki H, Iwabuchi K, Sato R. Expression of the fructose receptor BmGr9 and its involvement in the promotion of feeding, suggested by its co-expression with neuropeptide F1 in Bombyx mori. INSECT BIOCHEMISTRY AND MOLECULAR BIOLOGY 2016; 75:58-69. [PMID: 27288056 DOI: 10.1016/j.ibmb.2016.06.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 05/20/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
Insect gustatory receptors (Grs) are members of a large family of proteins with seven transmembrane domains that provide insects with the ability to detect chemical signals critical for feeding, mating, and oviposition. To date, 69 Bombyx mori Grs (BmGrs) genes have been identified via genome studies. BmGr9 has been shown to respond specifically to fructose and to function as a ligand-gated ion channel selectively activated by fructose. However, the sites where this Gr are expressed remain unclear. We demonstrated using reverse transcription (RT)-PCR that BmGr9 is widely expressed in the central nervous system (CNS), as well as oral sensory organs. Additionally, immunohistochemistry was performed using anti-BmGr9 antiserum to show that BmGr9 is expressed in cells of the oral sensory organs, including the maxillary galea, maxillary palps, labrum, and labium, as well as in putative neurosecretory cells of the CNS. Furthermore, double immunohistochemical analysis showed that most BmGr9-expressing cells co-localized with putative neuropeptide F1-expressing cells in the brain, suggesting that BmGr9 is involved in the promotion of feeding behaviors. In addition, a portion of BmGr9-expressing cells in the brain co-localized with cells expressing BmGr6, a molecule of the sugar receptor clade, suggesting that sugars other than fructose are involved in the regulation of feeding behaviors in B. mori larvae.
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Affiliation(s)
- Dingze Mang
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan
| | - Min Shu
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan
| | - Shiho Tanaka
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan
| | - Shinji Nagata
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tomoyuki Takada
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan
| | - Haruka Endo
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan
| | - Shingo Kikuta
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan
| | - Hiroko Tabunoki
- Department of Biological Production, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Saiwai-cho 3-5-8, Fuchu, Tokyo 183-8509, Japan
| | - Kikuo Iwabuchi
- Department of Biological Production, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Saiwai-cho 3-5-8, Fuchu, Tokyo 183-8509, Japan
| | - Ryoichi Sato
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei 2-24-16, Tokyo 184-8588, Japan.
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Pereira LJ, van der Bilt A. The influence of oral processing, food perception and social aspects on food consumption: a review. J Oral Rehabil 2016; 43:630-48. [PMID: 27061099 DOI: 10.1111/joor.12395] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/28/2016] [Indexed: 12/11/2022]
Abstract
Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.
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Affiliation(s)
- L J Pereira
- Department of Health Sciences - Physiology Area, Federal University of Lavras - UFLA, Lavras, MG, Brazil
| | - A van der Bilt
- Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, Utrecht, The Netherlands
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48
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Epstein JB, Smutzer G, Doty RL. Understanding the impact of taste changes in oncology care. Support Care Cancer 2016; 24:1917-31. [DOI: 10.1007/s00520-016-3083-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Accepted: 01/07/2016] [Indexed: 12/22/2022]
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49
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French A, Ali Agha M, Mitra A, Yanagawa A, Sellier MJ, Marion-Poll F. Drosophila Bitter Taste(s). Front Integr Neurosci 2015; 9:58. [PMID: 26635553 PMCID: PMC4658422 DOI: 10.3389/fnint.2015.00058] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 10/30/2015] [Indexed: 11/13/2022] Open
Abstract
Most animals possess taste receptors neurons detecting potentially noxious compounds. In humans, the ligands which activate these neurons define a sensory space called “bitter”. By extension, this term has been used in animals and insects to define molecules which induce aversive responses. In this review, based on our observations carried out in Drosophila, we examine how bitter compounds are detected and if bitter-sensitive neurons respond only to molecules bitter to humans. Like most animals, flies detect bitter chemicals through a specific population of taste neurons, distinct from those responding to sugars or to other modalities. Activating bitter-sensitive taste neurons induces aversive reactions and inhibits feeding. Bitter molecules also contribute to the suppression of sugar-neuron responses and can lead to a complete inhibition of the responses to sugar at the periphery. Since some bitter molecules activate bitter-sensitive neurons and some inhibit sugar detection, bitter molecules are represented by two sensory spaces which are only partially congruent. In addition to molecules which impact feeding, we recently discovered that the activation of bitter-sensitive neurons also induces grooming. Bitter-sensitive neurons of the wings and of the legs can sense chemicals from the gram negative bacteria, Escherichia coli, thus adding another biological function to these receptors. Bitter-sensitive neurons of the proboscis also respond to the inhibitory pheromone, 7-tricosene. Activating these neurons by bitter molecules in the context of sexual encounter inhibits courting and sexual reproduction, while activating these neurons with 7-tricosene in a feeding context will inhibit feeding. The picture that emerges from these observations is that the taste system is composed of detectors which monitor different “categories” of ligands, which facilitate or inhibit behaviors depending on the context (feeding, sexual reproduction, hygienic behavior), thus considerably extending the initial definition of “bitter” tasting.
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Affiliation(s)
- Alice French
- Evolution, Génomes, Comportement & Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay Gif-sur-Yvette, France
| | - Moutaz Ali Agha
- Evolution, Génomes, Comportement & Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay Gif-sur-Yvette, France
| | - Aniruddha Mitra
- Evolution, Génomes, Comportement & Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay Gif-sur-Yvette, France
| | - Aya Yanagawa
- Evolution, Génomes, Comportement & Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay Gif-sur-Yvette, France ; Research Institute for Sustainable Humanosphere, Kyoto University Uji City, Japan
| | - Marie-Jeanne Sellier
- Evolution, Génomes, Comportement & Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay Gif-sur-Yvette, France
| | - Frédéric Marion-Poll
- Evolution, Génomes, Comportement & Ecologie, CNRS, IRD, Université Paris-Sud, Université Paris-Saclay Gif-sur-Yvette, France ; AgroParisTech Paris, France
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