Chemical Senses最新文献_第10页

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":null,"pages":null},"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

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":null,"pages":null},"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

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":null,"pages":null},"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

Role of feeding specialization in taste receptor loss: insights from sweet and umami receptor evolution in Carnivora. 食性专门化在味觉感受器丧失中的作用:来自食肉动物甜味和鲜味感受器进化的见解。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac033

Mieczyslaw Wolsan, Jun J Sato

{"title":"Role of feeding specialization in taste receptor loss: insights from sweet and umami receptor evolution in Carnivora.","authors":"Mieczyslaw Wolsan, Jun J Sato","doi":"10.1093/chemse/bjac033","DOIUrl":"https://doi.org/10.1093/chemse/bjac033","url":null,"abstract":"Controversy and misunderstanding surround the role of feeding specialization in taste receptor loss in vertebrates. We refined and tested the hypothesis that this loss is caused by feeding specializations. Specifically, feeding specializations were proposed to trigger time-dependent process of taste receptor loss through deprivation of benefit of using the receptor's gustatory function. We propose that this process may be accelerated by abiotic environmental conditions or decelerated/stopped because of extragustatory functions of the receptor's protein(s). As test case we used evolution of the sweet (TAS1R2+TAS1R3) and umami (TAS1R1+TAS1R3) receptors in Carnivora (dogs, cats, and kin). We predicted these receptors' absence/presence using data on presence/absence of inactivating mutations in these receptors' genes and data from behavioral sweet/umami preference tests. We identified 20 evolutionary events of sweet (11) or umami (9) receptor loss. These events affected species with feeding specializations predicted to favor sweet/umami receptor loss (27 and 22 species, respectively). All species with feeding habits predicted to favor sweet/umami receptor retention (11 and 24, respectively) were found to retain that receptor. Six species retained the sweet (5) or umami (1) receptor despite feeding specialization predicted to favor loss of that receptor, which can be explained by the time dependence of sweet/umami receptor loss process and the possible decelerating effect of TAS1R extragustatory functions so that the sweet/umami receptor process is ongoing in these species. Our findings support the idea that feeding specialization leads to taste receptor loss and is the main if not only triggering factor for evolutionary loss of taste receptors.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9680018/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9137910","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

Target-specific projections of amygdala somatostatin-expressing neurons to the hypothalamus and brainstem. 杏仁核表达生长抑素的神经元向下丘脑和脑干的靶向特异性投射。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac009

Jane J Bartonjo, Robert F Lundy

{"title":"Target-specific projections of amygdala somatostatin-expressing neurons to the hypothalamus and brainstem.","authors":"Jane J Bartonjo, Robert F Lundy","doi":"10.1093/chemse/bjac009","DOIUrl":"https://doi.org/10.1093/chemse/bjac009","url":null,"abstract":"Somatostatin neurons in the central nucleus of the amygdala (CeA/Sst) can be parsed into subpopulations that project either to the nucleus of the solitary tract (NST) or parabrachial nucleus (PBN). We have shown recently that inhibition of CeA/Sst-to-NST neurons increased the ingestion of a normally aversive taste stimulus, quinine HCl (QHCl). Because the CeA innervates other forebrain areas such as the lateral hypothalamus (LH) that also sends axonal projections to the NST, the effects on QHCl intake could be, in part, the result of CeA modulation of LH-to-NST neurons. To address these issues, the present study investigated whether CeA/Sst-to-NST neurons are distinct from CeA/Sst-to-LH neurons. For comparison purposes, additional experiments assessed divergent innervation of the LH by CeA/Sst-to-PBN neurons. In Sst-cre mice, two different retrograde transported flox viruses were injected into the NST and the ipsilateral LH or PBN and ipsilateral LH. The results showed that 90% or more of retrograde-labeled CeA/Sst neurons project either to the LH, NST, or PBN. Separate populations of CeA/Sst neurons projecting to these different regions suggest a highly heterogeneous population in terms of synaptic target and likely function.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9074687/pdf/bjac009.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9419554","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: 4

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":null,"pages":null},"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

Retrieval of olfactory fear memory alters cell proliferation and expression of pCREB and pMAPK in the corticomedial amygdala and piriform cortex. 嗅觉恐惧记忆的恢复改变了皮质杏仁核和梨状皮质中pCREB和pMAPK的增殖和表达。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac021

Marziah Hakim, Kate Beecher, Angela Jacques, Nicholas Chaaya, Arnauld Belmer, Andrew R Battle, Luke R Johnson, Selena E Bartlett, Fatemeh Chehrehasa

{"title":"Retrieval of olfactory fear memory alters cell proliferation and expression of pCREB and pMAPK in the corticomedial amygdala and piriform cortex.","authors":"Marziah Hakim, Kate Beecher, Angela Jacques, Nicholas Chaaya, Arnauld Belmer, Andrew R Battle, Luke R Johnson, Selena E Bartlett, Fatemeh Chehrehasa","doi":"10.1093/chemse/bjac021","DOIUrl":"https://doi.org/10.1093/chemse/bjac021","url":null,"abstract":"The brain forms robust associations between odors and emotionally salient memories, making odors especially effective at triggering fearful or traumatic memories. Using Pavlovian olfactory fear conditioning (OFC), a variant of the traditional tone-shock paradigm, this study explored the changes involved in its processing. We assessed the expression of neuronal plasticity markers phosphorylated cyclic adenosine monophosphate response element binding protein (pCREB) and phosphorylated mitogen-activated protein kinase (pMAPK) 24 h and 14 days following OFC, in newborn neurons (EdU+) and in brain regions associated with olfactory memory processing; the olfactory bulb, piriform cortex, amygdale, and hippocampus. Here, we show that all proliferating neurons in the dentate gyrus of the hippocampus and glomerular layer of the olfactory bulb were colocalized with pCREB at 24 h and 14 days post-conditioning, and the number of proliferating neurons at both time points were statistically similar. This suggests the occurrence of long-term potentiation within the neurons of this pathway. Finally, OFC significantly increased the density of pCREB- and pMAPK-positive immunoreactive neurons in the medial and cortical subnuclei of the amygdala and the posterior piriform cortex, suggesting their key involvement in its processing. Together, our investigation identifies changes in neuroplasticity within critical neural circuits responsible for olfactory fear memory.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/01/b9/bjac021.PMC9397123.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40719484","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: 1

Agonistic/antagonistic properties of lactones in food flavors on the sensory ion channels TRPV1 and TRPA1. 食品香精中内酯对感觉离子通道TRPV1和TRPA1的拮抗作用。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2022-01-01 DOI: 10.1093/chemse/bjac023

Yukino Ogawa, Lanxi Zhou, Shu Kaneko, Yuko Kusakabe

{"title":"Agonistic/antagonistic properties of lactones in food flavors on the sensory ion channels TRPV1 and TRPA1.","authors":"Yukino Ogawa, Lanxi Zhou, Shu Kaneko, Yuko Kusakabe","doi":"10.1093/chemse/bjac023","DOIUrl":"https://doi.org/10.1093/chemse/bjac023","url":null,"abstract":"Flavor compounds provide aroma and sensations in the oral cavity. They are not present alone in the oral cavity, but rather in combination with several other food ingredients. This study aimed to clarify the relationship between the mixing of pungent flavor compounds and the response of pungent receptors, TRPV1 and TRPA1 channels. We focused on lactones that activate TRPV1 despite their presence in bland foods, such as dairy products and fruits, and analyzed their interaction with receptors using TRPV1- and TRPA1-expressing HEK293 cells. We found that γ-octalactone, γ-nonalactone, and δ-nonalactone activated TRPA1. When mixed with pungent components, some γ- and δ-lactones inhibited capsaicin-mediated TRPV1 responses, and δ-dodecalactone inhibited allyl isothiocyanate-mediated TRPA1 responses. Furthermore, the dose-response relationship of capsaicin and γ-nonalactone to TRPV1 suggests that γ-nonalactone acts as an agonist or antagonist of TRPV1, depending on its concentration. Conversely, γ-nonalactone and δ-dodecalactone were found to act only as agonists and antagonists, respectively, against TRPA1. These results suggest that lactones in foods may not only endow food with aroma, but also play a role in modulating food pungency by acting on TRPV1 and TRPA1. The dose-response relationships of a mixture of flavor compounds with TRPV1 and TRPA1 provide insights into the molecular physiological basis of pungency that may be the cornerstone for developing new spice mix recipes.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9122809","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