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Dibattista M, Pifferi S, Hernandez-Clavijo A, Menini A. The physiological roles of anoctamin2/TMEM16B and anoctamin1/TMEM16A in chemical senses. Cell Calcium 2024; 120:102889. [PMID: 38677213 DOI: 10.1016/j.ceca.2024.102889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 04/29/2024]
Abstract
Chemical senses allow animals to detect and discriminate a vast array of molecules. The olfactory system is responsible of the detection of small volatile molecules, while water dissolved molecules are detected by taste buds in the oral cavity. Moreover, many animals respond to signaling molecules such as pheromones and other semiochemicals through the vomeronasal organ. The peripheral organs dedicated to chemical detection convert chemical signals into perceivable information through the employment of diverse receptor types and the activation of multiple ion channels. Two ion channels, TMEM16B, also known as anoctamin2 (ANO2) and TMEM16A, or anoctamin1 (ANO1), encoding for Ca2+-activated Cl¯ channels, have been recently described playing critical roles in various cell types. This review aims to discuss the main properties of TMEM16A and TMEM16B-mediated currents and their physiological roles in chemical senses. In olfactory sensory neurons, TMEM16B contributes to amplify the odorant response, to modulate firing, response kinetics and adaptation. TMEM16A and TMEM16B shape the pattern of action potentials in vomeronasal sensory neurons increasing the interspike interval. In type I taste bud cells, TMEM16A is activated during paracrine signaling mediated by ATP. This review aims to shed light on the regulation of diverse signaling mechanisms and neuronal excitability mediated by Ca-activated Cl¯ channels, hinting at potential new roles for TMEM16A and TMEM16B in the chemical senses.
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Affiliation(s)
- Michele Dibattista
- Department of Translational Biomedicine and Neuroscience, University of Bari A. Moro, 70121 Bari, Italy
| | - Simone Pifferi
- Department of Experimental and Clinical Medicine, Università Politecnica delle Marche, 60126 Ancona, Italy.
| | - Andres Hernandez-Clavijo
- Department of Chemosensation, Institute for Biology II, RWTH Aachen University, 52074 Aachen, Germany
| | - Anna Menini
- Neurobiology Group, SISSA, Scuola Internazionale Superiore di Studi Avanzati, 34136 Trieste, Italy.
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Yang T, Zhang P, Hu J, Xu W, Jiang W, Feng R, Lou Y, Jin X, Qian Z, Gao F, Gao K, Liu R, Yang Y. Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis. Food Chem 2024; 450:139353. [PMID: 38636376 DOI: 10.1016/j.foodchem.2024.139353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption.
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Affiliation(s)
- Tianyi Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Peng Zhang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Jin Hu
- Department of Neurosurgery, Huashan Hospital, Shanghai Medical College, Fudan University, National Center for Neurological Disorders, National Key Laboratory of Medical Neurobiology, Institutes of Brain Science, Shanghai Key Lab. of Brain Function and Regeneration, Institute of Neurosurgery, Shanghai 200040, China
| | - Wei Xu
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Wei Jiang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Rui Feng
- Department of Neurosurgery, Huashan Hospital, Shanghai Medical College, Fudan University, National Center for Neurological Disorders, National Key Laboratory of Medical Neurobiology, Institutes of Brain Science, Shanghai Key Lab. of Brain Function and Regeneration, Institute of Neurosurgery, Shanghai 200040, China
| | - Yajun Lou
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Xiaofei Jin
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Zhiyu Qian
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Fan Gao
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China
| | - Keqiang Gao
- School of Pharmacy, Nanjing Medical University, Nanjing, 211166, China.
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China.
| | - Yamin Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China.
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Novaleski CK, Doty RL, Nolden AA, Wise PM, Mainland JD, Dalton PH. Examining the Influence of Chemosensation on Laryngeal Health and Disorders. J Voice 2023; 37:234-244. [PMID: 33455853 PMCID: PMC8277875 DOI: 10.1016/j.jvoice.2020.12.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 12/19/2020] [Accepted: 12/21/2020] [Indexed: 02/06/2023]
Abstract
Inhaled airborne stimuli are associated with laryngeal disorders affecting respiration. Clinically, several themes emerged from the literature that point to specific gaps in the understanding and management of these disorders. There is wide variation in the types of airborne stimuli that trigger symptoms, lack of standardization in provocation challenge testing using airborne stimuli, and vague reporting of laryngeal symptoms. Scientifically, evidence exists outside the field of voice science that could prove useful to implement among patients with impaired laryngeal-respiration. To expand this area of expertise, here we provide a thematic overview of relevant evidence and methodological tools from the discipline of chemosensory sciences. This review provides distinctions across the three chemosensory systems of olfaction, trigeminal chemesthesis, and gustation, guidance on selecting and delivering common chemosensory stimuli for clinical testing, and methods of quantifying sensory experiences using principles of human psychophysics. Investigating the science of chemosensation reveals that laryngeal responses to inhaled airborne stimuli have explanations involving physiological mechanisms as well as higher cognitive processing. Fortunately, these findings are consistent with current pharmacological and nonpharmacological interventions for impaired laryngeal-respiration. Based on the close relationships among inhaled airborne stimuli, respiration, and laryngeal function, we propose that new perspectives from chemosensory sciences offer opportunities to improve patient care and target areas of future research.
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Affiliation(s)
- Carolyn K Novaleski
- Monell Chemical Senses Center, Philadelphia, Pennsylvania; Department of Communicative Sciences and Disorders, Michigan State University, East Lansing, Michigan; Department of Neurology, Mayo Clinic, Rochester, Minnesota.
| | - Richard L Doty
- Department of Otorhinolaryngology-Head and Neck Surgery, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts-Amherst, Amherst, Massachusetts
| | - Paul M Wise
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | - Joel D Mainland
- Monell Chemical Senses Center, Philadelphia, Pennsylvania; Department of Neuroscience, University of Pennsylvania, Philadelphia, Pennsylvania
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Migneault-Bouchard C, Hsieh JW, Hugentobler M, Frasnelli J, Landis BN. Chemosensory decrease in different forms of olfactory dysfunction. J Neurol 2019; 267:138-143. [PMID: 31586261 DOI: 10.1007/s00415-019-09564-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/28/2019] [Accepted: 09/28/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study is to investigate the effect of olfactory dysfunction (OD) on the two other chemical senses, namely gustation and the intranasal trigeminal system. Taste and trigeminal function were analyzed in a retrospective cross-sectional study of 178 participants with OD (n = 78 posttraumatic, n = 42 idiopathic, n = 27 post-infectious and n = 31 chronic rhinosinusitis (CRS) OD). All patients had been investigated for OD at our smell and taste outpatient clinic. Evaluation of olfaction was performed by means of the Sniffin' Sticks test (odor threshold, odor discrimination and odor identification), whereas gustatory function was assessed with the Taste Strips test and the intranasal trigeminal sensitivity by means of the lateralization task. The degree of olfactory impairment was found to depend on the cause of OD, but not on patients' age. Patients with posttraumatic OD showed lower olfactory function than patients with idiopathic, post-infectious and CRS OD (p = 0.01). Gustatory and trigeminal sensitivity in turn depended on age rather than the cause of olfactory dysfunction. Partial correlations between olfactory, gustatory, and trigeminal scores, with age as covariate, were significant, showing a decrease of taste and trigeminal function proportional to the OD (p < 0.05). The present data suggest that the three chemical senses are closely connected for humans underlining that in case of OD the remaining chemical senses (taste, trigeminal function) tend to decrease rather than compensate as this is seen for sensory loss in other modalities. This finding has direct clinical implications and importance when dealing with smell and taste disorders.
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Affiliation(s)
- Chloé Migneault-Bouchard
- Research Chair in Chemosensory Neuroanatomy, Department of Anatomy, Université du Québec à Trois-Rivières (UQTR), Trois-Rivières, QC, Canada
| | - Julien Wen Hsieh
- Department of Clinical Neuroscience, Geneva University Hospitals (HUG), Geneva, Switzerland.,Rhinology-Olfactology Unit, Department of Otorhinolaryngology, Head and Neck Surgery, Geneva University Hospitals (HUG), Geneva, Switzerland
| | - Marianne Hugentobler
- Rhinology-Olfactology Unit, Department of Otorhinolaryngology, Head and Neck Surgery, Geneva University Hospitals (HUG), Geneva, Switzerland
| | - Johannes Frasnelli
- Research Chair in Chemosensory Neuroanatomy, Department of Anatomy, Université du Québec à Trois-Rivières (UQTR), Trois-Rivières, QC, Canada.,Research Center of the Sacré-Coeur Hospital, Montreal, QC, Canada
| | - Basile Nicolas Landis
- Rhinology-Olfactology Unit, Department of Otorhinolaryngology, Head and Neck Surgery, Geneva University Hospitals (HUG), Geneva, Switzerland.
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Harzsch S, Krieger J. Crustacean olfactory systems: A comparative review and a crustacean perspective on olfaction in insects. Prog Neurobiol 2018; 161:23-60. [PMID: 29197652 DOI: 10.1016/j.pneurobio.2017.11.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 11/10/2017] [Accepted: 11/28/2017] [Indexed: 12/20/2022]
Abstract
Malacostracan crustaceans display a large diversity of sizes, morphs and life styles. However, only a few representatives of decapod taxa have served as models for analyzing crustacean olfaction, such as crayfish and spiny lobsters. Crustaceans bear multiple parallel chemosensory pathways represented by different populations of unimodal chemosensory and bimodal chemo- and mechanosensory sensilla on the mouthparts, the walking limbs and primarily on their two pairs of antennae. Here, we focus on the olfactory pathway associated with the unimodal chemosensory sensilla on the first antennal pair, the aesthetascs. We explore the diverse arrangement of these sensilla across malacostracan taxa and point out evolutionary transformations which occurred in the central olfactory pathway. We discuss the evolution of chemoreceptor proteins, comparative aspects of active chemoreception and the temporal resolution of crustacean olfactory system. Viewing the evolution of crustacean brains in light of energetic constraints can help us understand their functional morphology and suggests that in various crustacean lineages, the brains were simplified convergently because of metabolic limitations. Comparing the wiring of afferents, interneurons and output neurons within the olfactory glomeruli suggests a deep homology of insect and crustacean olfactory systems. However, both taxa followed distinct lineages during the evolutionary elaboration of their olfactory systems. A comparison with insects suggests their olfactory systems ö especially that of the vinegar fly ö to be superb examples for "economy of design". Such a comparison also inspires new thoughts about olfactory coding and the functioning of malacostracan olfactory systems in general.
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Tsuji T, Tanaka S, Kida K, Bakhshishayan S, Kogo M, Yamamoto T. Disrupted normal ingestion during glucose intake modulates glucose kinetics in humans. Springerplus 2015; 4:621. [PMID: 26543756 PMCID: PMC4627997 DOI: 10.1186/s40064-015-1419-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Accepted: 10/09/2015] [Indexed: 11/27/2022]
Abstract
This study aims to reveal the importance of chemical senses in glucose kinetics and autonomic nervous activity by imposing interventions during glucose intake. The glucose-loading test was applied to seven healthy individuals. Three successive oral glucose-loadings induced a gradual downward shift in the blood glucose curves (BGC) together with increased salivary α-amylase activity (s-AMY) and positively correlated with satisfaction scores. On the other hands, adding a pleasant flavor given during the third trial increased the BGC to the same level as that during the first loading with decreased s-AMY value. Direct intragastric delivery of glucose or clipping the nose induced a downward shift in both BGC and serum insulin response curves (IRC), resulting in a decrease of the area under the BGC, positively correlated with the area under the IRC and satisfaction scores, respectively. The present study suggests that disrupted normal ingestion during glucose intake modulates glucose kinetics along with increased s-AMY values, indicating enhanced sympathetic nervous activity and favorable chemical senses are important in maintaining glucose kinetics.
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Affiliation(s)
- Tadataka Tsuji
- First Department of Oral and Maxillofacial Surgery, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita City, Osaka 565-0871 Japan
| | - Susumu Tanaka
- First Department of Oral and Maxillofacial Surgery, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita City, Osaka 565-0871 Japan
| | - Kumiko Kida
- First Department of Oral and Maxillofacial Surgery, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita City, Osaka 565-0871 Japan
| | - Sanam Bakhshishayan
- First Department of Oral and Maxillofacial Surgery, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita City, Osaka 565-0871 Japan
| | - Mikihiko Kogo
- First Department of Oral and Maxillofacial Surgery, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita City, Osaka 565-0871 Japan
| | - Takashi Yamamoto
- Department of Health and Nutrition, Faculty of Health Science, Kio University, Nara, 635-0832 Japan
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Di Pizio A, Niv MY. Promiscuity and selectivity of bitter molecules and their receptors. Bioorg Med Chem 2015; 23:4082-91. [PMID: 25934224 DOI: 10.1016/j.bmc.2015.04.025] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 04/04/2015] [Accepted: 04/08/2015] [Indexed: 12/11/2022]
Abstract
Bitter taste is essential for survival, as it protects against consuming poisonous compounds, which are often bitter. Bitter taste perception is mediated by bitter taste receptors (TAS2Rs), a subfamily of G-protein coupled receptors (GPCRs). The number of TAS2R subtypes is species-dependent, and varies from 3 in chicken to 50 in frog. TAS2Rs present an intriguing case for studying promiscuity: some of the receptors are still orphan, or have few known agonists, while others can be activated by numerous, structurally dissimilar compounds. The ligands also vary in the repertoire of TAS2Rs that they activate: some bitter compounds are selective toward a single TAS2R, while others activate multiple TAS2Rs. Selectivity/promiscuity profile of bitter taste receptors and their compounds was explored by a chemoinformatic approach. TAS2R-promiscuous and TAS2R-selective bitter molecules were found to differ in chemical features, such as AlogP, E-state, total charge, number of rings, globularity, and heavy atom count. This allowed the prediction of bitter ligand selectivity toward TAS2Rs. Interestingly, while promiscuous TAS2Rs are activated by both TAS2R-promiscuous and TAS2R-selective compounds, almost all selective TAS2Rs in human are activated by promiscuous compounds, which are recognized by other TAS2Rs anyway. Thus, unique ligands, that may have been the evolutionary driving force for development of selective TAS2Rs, still need to be unraveled.
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Affiliation(s)
- Antonella Di Pizio
- Institute of Biochemistry, Food Science and Nutrition, Robert H Smith Faculty of Agriculture Food and Environment, The Hebrew University, Rehovot 76100, Israel; Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, Robert H Smith Faculty of Agriculture Food and Environment, The Hebrew University, Rehovot 76100, Israel; Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel.
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