Sweet taste of water induced by artichoke (Cynara scolymus)

Clinical Neurology in Practice: The Tongue (part 2)

BACKGROUND

The tongue is an essential organ for the development of certain crucial functions such as swallowing and speech. The examination of the tongue can be very useful in neurology, as the various types of lingual alterations can lead to certain specific diagnoses, the tongue being a kind of 'mirror' of some neurological function.

REVIEW SUMMARY

To discuss the elements of clinical examination of the tongue in relation to neurological disorders. After reviewing the different superficial lesions of the tongue, we deal with various movement disorders of the tongue (fasciculations/myokimia, orolingual tremor, choreic movements of the tongue, dystonia of the tongue, lingual myoclonus, and psychogenic movements), disorders of taste and lingual sensitivity and lingual pain.

CONCLUSIONS

Examination of the tongue should not be limited to studying its motility and trophicity. It is equally important to check the sensory function and understand how to interpret abnormal movements involving the tongue. This study also aimed to demonstrate the importance of nonmotor tongue function in neurological practice.

Food and beverage flavour pairing: A critical review of the literature

The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings. Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement). Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.

Natural product modulators of human sensations and mood: molecular mechanisms and therapeutic potential

Humans perceive physical information about the surrounding environment through their senses. This physical information is registered by a collection of highly evolved and finely tuned molecular sensory receptors. A multitude of bioactive, structurally diverse ligands have evolved in nature that bind these molecular receptors. The complex, dynamic interactions between the ligands and the receptors lead to changes in our sensory perception or mood. Here, we review our current knowledge of natural products and their derived analogues that interact specifically with human G protein-coupled receptors, ion channels, and nuclear hormone receptors to modulate the sensations of taste, smell, temperature, pain, and itch, as well as mood and its associated behaviour. We discuss the molecular and structural mechanisms underlying such interactions and highlight cases where subtle differences in natural product chemistry produce drastic changes in functional outcome. We also discuss cases where a single compound triggers complex sensory or behavioural changes in humans through multiple mechanistic targets. Finally, we comment on the therapeutic potential of the reviewed area of research and draw attention to recent technological developments in genomics, metabolomics, and metabolic engineering that allow us to tap the medicinal properties of natural product chemistry without taxing nature.

Differential modulation of the lactisole 'Sweet Water Taste' by sweeteners

Pre-exposure to taste stimuli and certain chemicals can cause water to have a taste. Here we studied further the 'sweet water taste' (SWT) perceived after exposure to the sweet taste inhibitor lactisole. Experiment 1 investigated an incidental observation that presenting lactisole in mixture with sucrose reduced the intensity of the SWT. The results confirmed this observation and also showed that rinsing with sucrose after lactisole could completely eliminate the SWT. The generalizability of these findings was investigated in experiment 2 by presenting 5 additional sweeteners before, during, or after exposure to lactisole. The results found with sucrose were replicated with fructose and cyclamate, but the 3 other sweeteners were less effective suppressors of the SWT, and the 2 sweeteners having the highest potency initially enhanced it. A third experiment investigated these interactions on the tongue tip and found that the lactisole SWT was perceived only when water was actively flowed across the tongue. The same experiment yielded evidence against the possibility that suppression of the SWT following exposure to sweeteners is an aftereffect of receptor activation while providing additional support for a role of sweetener potency. Collectively these results provide new evidence that complex inhibitory and excitatory interactions occur between lactisole and agonists of the sweet taste receptor TAS1R2-TAS1R3. Receptor mechanisms that may be responsible for these interactions are discussed in the context of the current model of the SWT and the possible contribution of allosteric modulation.

Spices: the savory and beneficial science of pungency

Spicy food does not only provide an important hedonic input in daily life, but has also been anedoctically associated to beneficial effects on our health. In this context, the discovery of chemesthetic trigeminal receptors and their spicy ligands has provided the mechanistic basis and the pharmacological means to investigate this enticing possibility. This review discusses in molecular terms the connection between the neurophysiology of pungent spices and the "systemic" effects associated to their trigeminality. It commences with a cultural and historical overview on the Western fascination for spices, and, after analysing in detail the mechanisms underlying the trigeminality of food, the main dietary players from the transient receptor potential (TRP) family of cation channels are introduced, also discussing the "alien" distribution of taste receptors outside the oro-pharingeal cavity. The modulation of TRPV1 and TRPA1 by spices is next described, discussing how spicy sensations can be turned into hedonic pungency, and analyzing the mechanistic bases for the health benefits that have been associated to the consumption of spices. These include, in addition to a beneficial modulation of gastro-intestinal and cardio-vascular function, slimming, the optimization of skeletal muscle performance, the reduction of chronic inflammation, and the prevention of metabolic syndrome and diabetes. We conclude by reviewing the role of electrophilic spice constituents on cancer prevention in the light of their action on pro-inflammatory and pro-cancerogenic nuclear factors like NFκB, and on their interaction with the electrophile sensor protein Keap1 and the ensuing Nrf2-mediated transcriptional activity. Spicy compounds have a complex polypharmacology, and just like any other bioactive agent, show a balance of beneficial and bad actions. However, at least for moderate consumption, the balance seems definitely in favour of the positive side, suggesting that a spicy diet, a caveman-era technology, could be seriously considered in addition to caloric control and exercise as a measurement to prevent and control many chronic diseases associate to malnutrition from a Western diet.

Falcarindiol allosterically modulates GABAergic currents in cultured rat hippocampal neurons

Falcarindiol (1), a C-17 polyacetylenic diol, shows a pleiotropic profile of bioactivity, but the mechanism(s) underlying its actions are largely unknown. Large amounts of 1 co-occur in water hemlock (Oenanthe crocata) along with the convulsant polyacetylenic toxin oenanthotoxin (2), a potent GABA(A) receptor (GABA(A)R) inhibitor. Since these compounds are structurally and biogenetically related, it was considered of interest to evaluate whether 1 could affect GABAergic activity, and for this purpose a model of hippocampal cultured neurons was used. Compound 1 significantly increased the amplitude of miniature inhibitory postsynaptic currents, accelerated their onset, and prolonged the decay kinetics. This compound enhanced also the amplitude of currents elicited by 3 μM GABA and accelerated their fading, reducing, however, currents evoked by a saturating (10 mM) GABA concentration. Moreover, kinetic analysis of responses to 10 mM GABA revealed that 1 upregulated the rate and extent of desensitization and slowed the current onset and deactivation. Taken together, these data show that 1 exerts a potent modulatory action on GABA(A)Rs, possibly by modulating agonist binding and desensitization, overall potentially decreasing the toxicity of co-occurring GABA-inhibiting convulsant toxins.

The receptor basis of sweet taste in mammals

The taste of sweeteners is hedonically pleasing, suggests high caloric value in food, and contributes to increased intake. In recent years, many of the molecular mechanisms underlying the detection of sweeteners have been elucidated. Of particular note is the identification of the sweet taste receptor, the heteromeric G-protein-coupled receptor T1R2:T1R3, which responds to a vast array of chemically diverse natural and artificial sweeteners. In this chapter, we discuss some of the mechanisms underlying the detection of sweeteners by mammals, with a particular focus on the function and role of the T1R2:T1R3 receptor in these processes.

Psychophysics: a journey from the laboratory to the clinic

Pfaffmann, famous for pioneering work in taste neurophysiology, was a great supporter of psychophysics. He wrote: "Indeed it can be said that without behavioral study, hand in hand with physiological and anatomical methods, one gets only a partial insight: telling where, and to some degree how, but not for what!" [The Psychologists, 1974; Chem Senses Flavour 1 (1974) 61]. The psychophysical studies he initially encouraged concerned mechanism (e.g. taste quality coding), but later methodological advances permitted valid comparisons of taste sensations across groups. Quantification of genetic as well as pathological variation permits the demonstration of links between oral sensory variation, food preferences, diet and health.

Gustatory responses to nongustatory stimuli

Subjects were required to give taste responses to days of the week and states of the USA, as well as colour responses. Some consistency of response was obtained over three sessions held at two-week intervals. The implications of such consistency of response to nongustatory stimuli for psychophysical taste description are discussed.