Chemical Senses最新文献_第10页

Selective pressure on a saccharin intake phenotype and its correlates: a replication study. 糖精摄入表型的选择压力及其相关因素:一项重复研究。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad021

Nancy K Dess, Clinton D Chapman, Paulina M Jacobi

{"title":"Selective pressure on a saccharin intake phenotype and its correlates: a replication study.","authors":"Nancy K Dess, Clinton D Chapman, Paulina M Jacobi","doi":"10.1093/chemse/bjad021","DOIUrl":"https://doi.org/10.1093/chemse/bjad021","url":null,"abstract":"The Occidental High- and Low-Saccharin rats (respectively, HiS and LoS lines) were selectively bred for decades to examine mechanisms and correlates of a saccharin intake phenotype. Observed line differences ranged from taste and eating to drug self-administration and defensive behavior, paralleling human research on relationships between gustation, personality, and psychopathology. The original lines were terminated in 2019, and replicate lines (HiS-R and LoS-R) were selectively bred for 5 generations to test for reproducible, rapid selection for the phenotype and its correlates. The line differences chosen for replication included intake of tastants (saccharin, sugars, quinine-adulterated sucrose, sodium chloride, and ethanol) and foods (cheese, peas, Spam, and chocolate) and several noningestive behaviors (deprivation-induced hyperactivity, acoustic startle, and open field behavior). The HiS-R and LoS-R lines diverged on intake of saccharin, disaccharides, quinine-adulterated sucrose, sodium chloride, and complex foods, and open field behavior. Differences from the original lines also were observed. Reasons for and implications of the pattern of replication and lack thereof in 5 generations are discussed.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10176573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The psychophysical assessment of gustatory dysfunction in COVID-19. 新冠肺炎患者味觉功能障碍的心理生理评估。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad011

Constantin A Hintschich, David T Liu, Thomas Hummel

引用次数: 0

What's New at Chemical Senses? 化学感官有什么新发现?

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad025

Steven D Munger

引用次数: 0

Vitamin C deficiency in osteogenic disorder Shionogi/Shi Jcl-od/od rats: effects on sour taste preferences, lick rates, chorda tympani nerve responses, and taste transduction elements. 维生素C缺乏对成骨障碍大鼠的影响:对酸味偏好、舔食率、鼓索神经反应和味觉传导元件的影响。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad008

Toshiaki Yasuo, Fumihiko Nakamura, Takeshi Suwabe, Noritaka Sako

{"title":"Vitamin C deficiency in osteogenic disorder Shionogi/Shi Jcl-od/od rats: effects on sour taste preferences, lick rates, chorda tympani nerve responses, and taste transduction elements.","authors":"Toshiaki Yasuo, Fumihiko Nakamura, Takeshi Suwabe, Noritaka Sako","doi":"10.1093/chemse/bjad008","DOIUrl":"https://doi.org/10.1093/chemse/bjad008","url":null,"abstract":"Animals use sour taste to avoid spoiled food and to choose foods containing vitamins and minerals. To investigate the response to sour taste substances during vitamin C (ascorbic acid; AA) deficiency, we conducted behavioral, neural, anatomical, and molecular biological experiments with osteogenic disorder Shionogi/Shi Jcl-od/od rats, which lack the ability to synthesize AA. Rats had higher 3 mM citric acid and 10 mM AA preference scores when AA-deficient than when replete. Licking rates for sour taste solutions [AA, citric acid, acetic acid, tartaric acid, and HCl] were significantly increased during AA deficiency relative to pre- and postdeficiency. Chorda tympani nerve recordings were conducted to evaluate organic acid taste responses in the AA-deficient and replete rats. Nerve responses to citric acid, acetic acid, and tartaric acid were significantly diminished in AA-deficient rats relative to replete controls. There was no significant difference in the number of fungiform papillae taste buds per unit area in the AA-deficient rats relative to the replete rats. However, mRNA expression levels of Gnat3 (NM_173139.1), Trpm5 (NM_001191896.1), Tas1r1 (NM_053305.1), Car4 (NM_019174.3), and Gad1 (NM_017007.1) in fungiform papillae taste bud cells from AA-deficient rats were significantly lower than those in replete rats. Our data suggest that AA deficiency decreases avoidance of acids and reduces chorda tympani nerve responses to acids. AA deficiency downregulates some taste-related genes in fungiform papillae taste bud cells. However, the results also reveal that the mRNA expression of some putative sour taste receptors in fungiform papillae taste bud cells is not affected by AA deficiency.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9843888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The development of sniffing. 嗅觉的发展。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad017

Natalie L Johnson, Daniel W Wesson

引用次数: 0

Expression of concern: Taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis. 味觉丧失是COVID-19的一个明显症状:一项系统综述和荟萃分析。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad019

引用次数: 0

Olfaction and declarative memory in aging: a meta-analysis. 衰老过程中的嗅觉与陈述记忆：Meta分析。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad045

Benoît Jobin, Frédérique Roy-Côté, Johannes Frasnelli, Benjamin Boller

{"title":"Olfaction and declarative memory in aging: a meta-analysis.","authors":"Benoît Jobin, Frédérique Roy-Côté, Johannes Frasnelli, Benjamin Boller","doi":"10.1093/chemse/bjad045","DOIUrl":"10.1093/chemse/bjad045","url":null,"abstract":"Olfactory and declarative memory performances are associated, as both functions are processed by overlapping medial-temporal and prefrontal structures and decline in older adults. While a decline in olfactory identification may be related to a decline in declarative memory, the relationship between olfactory detection threshold and declarative memory remains unclear. In this meta-analysis, we assessed (i) the relationship between olfactory identification/detection threshold and verbal declarative memory in cognitively normal older adults, and (ii) the effect of age on these relationships. We included articles from PsychNet, PubMed, and Academic Search Complete according to the following criteria: (i) inclusion of cognitively normal older adults; (ii) assessment of episodic or semantic memory; and (iii) assessment of olfactory identification or detection threshold. Seventeen studies and 22 effect sizes were eligible and included in this meta-analysis. Olfactory identification was associated with episodic (small effect size: r = 0.19; k = 22) and semantic memory (small effect size: r = 0.16; k = 23). Similarly, the olfactory detection threshold was associated with both episodic (small to medium effect size: r = 0.25; k = 5) and semantic memory (small effect size: r = 0.17; k = 7). Age was found to moderate the relationship between olfactory detection threshold and memory performance. Both olfactory identification and detection threshold performances are associated with declarative memory in older adults, and age only moderates the relationship between olfactory detection threshold and declarative memory performances.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10629936/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50160824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Administration of Exendin-4 but not CCK alters lick responses and trial initiation to sucrose and intralipid during brief-access tests. 施用 Exendin-4 而非 CCK 会改变短暂进入试验中对蔗糖和内脂的舔食反应和试验启动。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac004

Yada Treesukosol, Timothy H Moran

{"title":"Administration of Exendin-4 but not CCK alters lick responses and trial initiation to sucrose and intralipid during brief-access tests.","authors":"Yada Treesukosol, Timothy H Moran","doi":"10.1093/chemse/bjac004","DOIUrl":"10.1093/chemse/bjac004","url":null,"abstract":"Administration of cholecystokinin (CCK) or the glucagon-like peptide 1 (GLP-1) receptor agonist Exendin-4 (Ex-4) reduces food intake. Findings in the literature suggest CCK reduces intake primarily as a satiety signal whereas GLP-1 may play a role in both satiety and reward-related feeding signals. Compounds that humans describe as âsweetâ and âfattyâ are palatable yet are signaled via separate transduction pathways. Here, unconditioned lick responses to sucrose and intralipid were measured in a brief-access lick procedure in food-restricted male rats in response to i.p. administration of Ex-4 (3Â h before test), CCK (30Â min before test), or a combination of both. The current experimental design measures lick responses to water and varying concentrations of both sucrose (0.03, 0.1, and 0.5 M) and intralipid (0.2%, 2%, and 20%) during 10-s trials across a 30-min single test session. This design minimized postingestive influences. Compared with saline-injected controls, CCK (1.0, 3.0, or 6.0 Âµg/kg) did not change lick responses to sucrose or intralipid. Number of trials initiated and lick responses to both sucrose and intralipid were reduced in rats injected with 3.0 Âµg/kg, but not 1.0 Âµg/kg Ex-4. The supplement of CCK did not alter lick responses or trials initiated compared with Ex-4 administration alone. These findings support a role for GLP-1 but not CCK in the oral responsiveness to palatable stimuli. Furthermore, Ex-4-induced reductions were observed for both sucrose and intralipid, compounds representing âsweetâ and âfat,â respectively.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"47 ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9012268/pdf/bjac004.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9305390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of viscosity in flavor preference: plasticity and interactions with taste. 粘度在风味偏好中的作用:可塑性和与味觉的相互作用。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac018

Sarah E Colbert, Cody S Triplett, Joost X Maier

{"title":"The role of viscosity in flavor preference: plasticity and interactions with taste.","authors":"Sarah E Colbert, Cody S Triplett, Joost X Maier","doi":"10.1093/chemse/bjac018","DOIUrl":"https://doi.org/10.1093/chemse/bjac018","url":null,"abstract":"The brain combines gustatory, olfactory, and somatosensory information to create our perception of flavor. Within the somatosensory modality, texture attributes such as viscosity appear to play an important role in flavor preference. However, research into the role of texture in flavor perception is relatively sparse, and the contribution of texture cues to hedonic evaluation of flavor remains largely unknown. Here, we used a rat model to investigate whether viscosity preferences can be manipulated through association with nutrient value, and how viscosity interacts with taste to inform preferences for taste + viscosity mixtures. To address these questions, we measured preferences for moderately viscous solutions prepared with xanthan gum using 2-bottle consumption tests. By experimentally exposing animals to viscous solutions with and without nutrient value, we demonstrate that viscosity preferences are susceptible to appetitive conditioning. By independently varying viscosity and taste content of solutions, we further show that taste and viscosity cues both contribute to preferences for taste + viscosity mixtures. How these 2 modalities are combined depended on relative palatability, with mixture preferences falling in between component preferences, suggesting that hedonic aspects of taste and texture inputs are centrally integrated. Together, these findings provide new insight into how texture aspects of flavor inform hedonic perception and impact food choice behavior.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"47 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9380780/pdf/bjac018.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10063805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sweet taste perception in mice is blunted by PTBP1-regulated skipping of Tas1r2 exon 4. pptbp1调控的Tas1r2外显子4的跳跃使小鼠的甜味感知变迟钝。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac034

Xin Zheng, Jianhui Zhu, Jiaxin Liu, Hong Wang, Yumei Qin, Peihua Jiang, Li Xiao, Tao Gong, Yuqing Li, Xian Peng, Xin Xu, Lei Cheng, Liquan Huang, Qianming Chen, Xuedong Zhou, Robert F Margolskee

{"title":"Sweet taste perception in mice is blunted by PTBP1-regulated skipping of Tas1r2 exon 4.","authors":"Xin Zheng, Jianhui Zhu, Jiaxin Liu, Hong Wang, Yumei Qin, Peihua Jiang, Li Xiao, Tao Gong, Yuqing Li, Xian Peng, Xin Xu, Lei Cheng, Liquan Huang, Qianming Chen, Xuedong Zhou, Robert F Margolskee","doi":"10.1093/chemse/bjac034","DOIUrl":"https://doi.org/10.1093/chemse/bjac034","url":null,"abstract":"Taste perception, initiated by activation of taste receptors in taste bud cells, is crucial for regulating nutrient intake. Genetic polymorphisms in taste receptor genes cannot fully explain the wide individual variations of taste sensitivity. Alternative splicing (AS) is a ubiquitous posttranscriptional mode of gene regulation that enriches the functional diversity of proteins. Here, we report the identification of a novel splicing variant of sweet taste receptor gene Tas1r2 (Tas1r2_∆e4) in mouse taste buds and the mechanism by which it diminishes sweet taste responses in vitro and in vivo. Skipping of Tas1r2 exon 4 in Tas1r2_∆e4 led to loss of amino acids in the extracellular Venus flytrap domain, and the truncated isoform reduced the response of sweet taste receptors (STRs) to all sweet compounds tested by generating nonfunctional T1R2/T1R3 STR heterodimers. The splicing factor PTBP1 (polypyrimidine tract-binding protein 1) promoted Tas1r2_∆e4 generation through binding to a polypyrimidine-rich splicing silencer in Tas1r2 exon 4, thus decreasing STR function and sweet taste perception in mice. Taken together, these data reveal the existence of a regulated AS event in Tas1r2 expression and its effect on sweet taste perception, providing a novel mechanism for modulating taste sensitivity at the posttranscriptional level.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"47 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10627894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0