ライフサイエンスコーパス: taste

1 or its antibacterial properties and specific taste.

2 ations enhance the hedonic impact of sucrose taste.

3 cue presentation, lever press and saccharin taste.

4 HED), a known inhibitor of caffeine's bitter taste.

5 onditioned taste aversion (CTA) to saccharin taste.

6 nto the cellular and molecular basis of sour taste.

7 nce in carbohydrate metabolism and its sweet taste.

8 Cl by KCl without a noticeable loss of salty taste.

9 and descriptive analyses using sip-and-spit tasting.

10 tions: orthonasal olfaction alone and global tasting.

11 found that specific loss of sodium-elicited taste activity at adulthood produced dramatic and select

12 sting the hypothesis that the loss of sodium taste activity impacts the maintenance of the normal adu

13 Here, we tested whether the loss of sodium taste activity in adult mice impacts the maintenance of

14 Furthermore, time-intensity taste analysis revealed that topical addition of both l-

15 the oral cavity eliciting a persistent sweet taste and a bitter, liquorice flavor.

16 ffered significantly in terms of appearance, taste and antioxidant activity.

17 The results of sensory evaluation of colour, taste and consistency of apple juice and beverages with

18 larly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the res

19 mushrooms are valued because of their umami taste and good nutritional values.

20 pically consumed as a fruit due to its sweet taste and juiciness.

21 ks and additives to other foods due to their taste and nutritional advantages.

22 hat rats developed conditioned flavor (i.e., taste and odor) aversion to intravenously self-administe

23 with coarse grain and well-perceivable sour taste and odor.

24 he year using 30 compounds implicated in the taste and quality of tea.

25 and storage, imparting objectionable bitter taste and rancid flavour to roe products.

26 nhanced the perceived intensity of the umami taste and the overall flavor characteristic of the potat

27 ed extraction was performed to extract umami taste and total free amino acids (FAAs) from the six dif

28 rocedures, thus giving them their own unique tastes and flavours.

29 Salty taste is one of the five basic tastes and is often elicited by NaCl.

30 ntiate perception of bitter, sweet and umami taste, and enhance glucose-induced insulin secretion in

31 set of taste cells largely dedicated to sour taste, and they indicate that both pH/proton concentrati

32 the way we perceive sights, sounds, smells, tastes, and touch.

33 and are highly appreciated for their typical taste, aroma and crunchy texture.

34 Liking of appearance and taste attributes were analysed, as well as perceptions o

35 (1.5 g kg(-1) 20% ethanol, i.p.) conditioned taste aversion (CTA) to saccharin taste.

36 before and after ethanol-induced conditioned taste aversion (CTA) to saccharin.

37 sses are absolutely required for conditioned taste aversion, a learned behavior.

38 erone secretion, body weight, or conditioned taste aversion.

39 Extinction of taste aversive memory led to the reduced insular synapti

40 saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice.

41 ned to discriminate between evolutionary and taste-based and stereotype explanations for the beauty p

42 According to the taste-based discrimination model developed by economists

43 t has a negative valence in two paradigms of taste behavior, one operating over hours and the other o

44 ter toxins can be detected without all foods tasting bitter.

45 omparing acid-evoked c-Fos in wild-type and "taste blind" P2X2 /P2X3 double knockout (P2X-dbl KO) mic

46 lator that maintains lingual taste papillae, taste bud and progenitor cell proliferation and differen

47 alts from other taste stimuli was deleted in taste bud cells throughout development.

48 Here, we show that differentiation of new taste bud cells, but not progenitor proliferation, is in

49 ithelium act in concert to support continued taste bud differentiation.

50 ancer treatments, disrupts taste papilla and taste bud integrity and can eliminate responses from tas

51 ves are a source of sonic hedgehog (Shh) for taste bud renewal.

52 ying integration of new taste cells into the taste bud.

53 sodium channel was conditionally deleted in taste buds (alphaENaC knockout).

54 Sonidegib treatment led to rapid loss of taste buds (TB) in both fungiform and circumvallate papi

55 l be particularly relevant for cell types in taste buds and other tissues that can be identified only

56 sory neurons innervating lingual and palatal taste buds and somatosensory neurons innervating the pin

57 Taste buds are innervated by neurons whose cell bodies r

58 Taste buds are minimally affected when Shh is lost from

59 Taste buds contain multiple cell types with each type ex

60 ical microvilli of the chemosensory cells of taste buds including the epithelium of lips and olfactor

61 The integrity of taste buds is intimately dependent on an intact gustator

62 helial and neural supply of Shh are removed, taste buds largely disappear.

63 statory innervation, neurotrophic support of taste buds likely involves a complex set of factors.

64 re repeated epithelial structures that house taste buds on the anterior tongue.

65 We recently identified many more taste buds than previously appreciated in chickens using

66 of nerves that carry taste information from taste buds to the nucleus of the solitary tract (NST) in

67 In mammals, taste buds typically contain 50-100 tightly packed taste

68 ins, has been implicated in ATP release from taste buds, but it has not been evaluated for a function

69 ection eliminated all labeled innervation to taste buds, but most of the additional innervation in th

70 Combined with other features of chicken taste buds, e.g., uniquely patterned array and short tur

71 including hair follicles, sebaceous glands, taste buds, nails and sweat ducts.

72 d of an epithelium that includes specialized taste buds, the basal lamina, and a lamina propria core

73 orm papillae had labeled innervation only in taste buds, whereas 43% of the fungiform papillae also h

74 und tdTomato-positive innervation within all taste buds.

75 , polymodal nociceptors, rather than through taste buds.

76 or patterning and morphogenesis of tooth and taste buds.

77 l-Th enhances the umami taste but its use is limited due to its inadequate produ

78 ignificance of monoterpene glycosides during tasting, by retronasal perception of odorant aglycones r

79 erging research field in which perception of taste can be considered as a novel key player participat

80 gage various senses, included seeing images, tasting candy, and touching a teddy bear.

81 ntify multiple signaling pathways underlying taste cell differentiation and taste stem/progenitor cel

82 however, the molecular mechanisms governing taste cell generation are not well understood.

83 and Hh signaling pathways are necessary for taste cell proliferation, differentiation and cell fate

84 is in part responsible for the dependence of taste cell renewal on gustatory innervation, neurotrophi

85 de a local supply of Hh ligand that supports taste cell renewal.

86 comprehensive map of gene expression for all taste cell subpopulations and will be particularly relev

87 tion involves communication between Type III taste cells and 5-HT3 -expressing afferent nerve fibers

88 Notably, mature taste cells have life spans of only 5-20 days and, conse

89 the mechanisms underlying integration of new taste cells into the taste bud.

90 s reveal that acids activate a unique set of taste cells largely dedicated to sour taste, and they in

91 Taste cells undergo constant turnover throughout life; h

92 m5) and type III (e.g. Pkd2l1, Ncam, Snap25) taste cells.

93 t and receive synaptic contact from Type III taste cells.

94 sion in two distinct subpopulations of mouse taste cells: Tas1r3-expressing type II cells and physiol

95 ds but does not respond to sweet- and bitter-tasting chemicals or salt.

96 CANCE STATEMENT Recent studies investigating taste coding within the gustatory cortex have reported h

97 questions regarding target interactions and taste coding.Characterization of gustatory neural pathwa

98 ing to a single taste separated by large non-taste-coding areas.

99 To our knowledge, these taste components were studied for the first time from Cr

100 of gastric acid secretion (GAS), is a bitter-tasting compound that activates several taste type 2 bit

101 Taste compounds elicit innate feeding behaviors and act

102 The neural pathways by which taste compounds influence innate and learned behaviors h

103 r and are essential for learned responses to taste compounds.

104 lutamate (MSG) in foodstuffs, such as chips, taste cubes, sauces and soups.

105 Here, we show that ammonia is a taste cue for Drosophila.

106 blishes ammonia as an ecologically important taste cue in Drosophila, and shows that it can activate

107 ly stimulated during intraoral delivery of a taste cue signaling delayed cocaine.

108 Affective responses to the taste cue were measured using taste reactivity, and opti

109 ibit negative affect to a normally rewarding taste cue when it predicts impending but delayed cocaine

110 angle test methodology confirmed significant taste differences between counterfeited and authentic sa

111 knowledge about the basic biology underlying taste disruptions in patients treated with Hh pathway in

112 Striking taste disturbances are reported in cancer patients treat

113 nd that the specific deletion of sodium salt taste during development produced terminal fields in adu

114 and can explain the temporal recovery after taste dysgeusia in patients treated with HH/SMO inhibito

115 This demonstrates, for the first time, that taste-elicited activity is necessary for the normal main

116 strating for the first time that sodium salt taste-elicited activity is necessary for the normal matu

117 te, there has been no direct test of whether taste-elicited neural activity has a role in shaping cen

118 , was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened brea

119 th problems, it could be useful to have salt taste enhancers that are not sodium based.

120 clude Shh supplied by taste nerves and local taste epithelium act in concert to support continued tas

121 ion and taste-related behaviors with altered taste experience.SIGNIFICANCE STATEMENT Neural activity

122 were found to be the richest source of umami taste FAAs (26.75+/-1.07 and 25.6+/-0.9mg/g DM, respecti

123 recently identified bitter taste receptors (taste family type 2 receptors, or T2Rs) as important reg

124 selves to avoid predators, and to detect and taste food.

125 By contrast, a taste for fairness, in the sense of (i) universality in

126 7 to 50% in 2007 and then to 44% in 2012 for taste, from 40% to 52% and then to 39% for price, and fr

127 gh color intensity, caramel- and coffee-like taste, high antioxidant activity and high content of bio

128 elective requirement for HH/SMO signaling in taste homeostasis that includes potential for sensory re

129 without insisting on its culturally acquired tastes; (iii) sharing the effort throughout, with common

130 ne how specific taste qualities (i.e., basic tastes) impact the functional and structural development

131 the lack of activity elicited by sodium salt taste impacts the terminal field organization of nerves

132 of Ca(2+) represents an additional sense of taste in Drosophila and is required for avoiding toxic l

133 Here, we examined Ca(2+) taste in Drosophila and showed that high levels of Ca(2+

134 The sweet taste in humans is mediated by the TAS1R2/TAS1R3 G prote

135 and describe an unanticipated role for sweet taste in regulating carbohydrate metabolism, revealing a

136 f the rostral nTS correlate with patterns of taste-induced activity, we combined immunohistochemistry

137 Thus, linking taste-induced patterns of activity to morphological subd

138 hood, which likely impacts central coding of taste information and taste-related behaviors with alter

139 inal field organization of nerves that carry taste information from taste buds to the nucleus of the

140 parate conclusions about the organization of taste information in gustatory cortex (GC).

141 e findings suggest that transmission of sour taste information involves communication between Type II

142 Taste information is conveyed via the facial and glossop

143 erior lateral protocerebrum (SLP) and convey taste information to mushroom body learning centers.

144 l terminal fields of three nerves that carry taste information to the nucleus of the solitary tract.

145 Salty taste is one of the five basic tastes and is often elici

146 Drug taste masking is a crucial process for the preparation o

147 and output factors that are related to each taste masking method.

148 Several taste masking methods are reported, however this review

149 Finally, output factors, include taste masking quality and yield.

150 Taste masking techniques aim to prevent drug release in

151 ese methods are the most preferable for drug taste masking.

152 ude the attributes of the materials used for taste masking.

153 nstrating segregated processing of different taste modalities.

154 The sweetest tasting molecule known is the protein thaumatin, first i

155 However, although taste nerve responses were sustained, TB were not restor

156 We conclude Shh supplied by taste nerves and local taste epithelium act in concert t

157 in adult mice impacts the maintenance of how taste nerves project to the first central relay.

158 d integrity and can eliminate responses from taste nerves to chemical stimuli but not to touch or tem

159 ese TRCs abolished water-evoked responses in taste nerves.

160 We found that removal of sodium taste neural activity at adulthood resulted in significa

161 rons that promote consumption, we identify a taste neuron that limits sucrose consumption in Drosophi

162 responses to ammonia, is widely expressed in taste neurons but is not required for taste responses.

163 Nerve labeling revealed that all taste neurons projecting through the chorda tympani (27%

164 In contrast to sugar-sensing taste neurons that promote consumption, we identify a ta

165 at least in part on Gr66a(+) bitter-sensing taste neurons, which activate a circuit that deters feed

166 positively correlated to child's interest in tasting new foods before and after OFC and to changes in

167 However, the taste of Ca(2+) is poorly understood, and it is unclear

168 Capsaicinoids are responsible for the hot taste of chili peppers.

169 fants and their mothers to learn to like the taste of healthy foods.

170 Over time, mothers liked the tastes of carrot, beet, and celery juices more, but no c

171 the ability to modulate the salty and bitter tastes of sodium and potassium salts.

172 Mothers rated the tastes of the juices and self-reported dietary intakes a

173 ility significantly better than the unimodal taste-only group.

174 e unimodal, responding exclusively to taste (taste-only) or odor (odor-only), or bimodal, responding

175 as been investigated as a means of retaining taste or aroma molecules in the oral cavity.

176 Understanding Hh regulation of taste organ homeostasis contributes knowledge about the

177 Nearly all sensilla of the major taste organ of the Drosophila head house a neuron that r

178 covery in mice from the severe disruption of taste-organ biology and taste sensation that follows HH/

179 To confirm that taste-organ effects of sonidegib treatment result from H

180 baudioside A, are natural, non-caloric sweet-tasting organic molecules, present in extracts of the sc

181 of well-characterized signaling pathways in taste organoid cultures, such as those involving Wnt, bo

182 ally surveyed the transcriptome landscape of taste organoids at different stages of growth.

183 he temporal expression profiles displayed by taste organoids may also lead to the identification of c

184 simultaneous development of both peripheral taste organs and innervating sensory ganglia, but the un

185 Because taste organs are dynamic in cell biology and sensory fun

186 The lingual taste organs are papillae, composed of an epithelium tha

187 borate complex of heterogeneous tissues with taste organs of diverse embryonic origins.

188 With our previous report on sour taste, our studies suggest that IR-based receptors media

189 inal pain and discomfort (P = 0.01), altered taste (P= 0.006), and diarrhea (P= 0.038) scores increas

190 l agents used in cancer treatments, disrupts taste papilla and taste bud integrity and can eliminate

191 was investigated in cultured human fungiform taste papillae (HBO) cells with five arginyl dipeptides:

192 n essential regulator that maintains lingual taste papillae, taste bud and progenitor cell proliferat

193 ls, K(+)ATP channels and the alpha-gustducin taste pathway do not appear to be involved.

194 These studies identify taste pathways from sensory detection to higher brain th

195 rogressed mouflon alleles involved in bitter taste perception and/or innate immunity.

196 mechanisms underlying trehalose's effect on taste perception are unknown.

197 gh investigation on the TO's implications in taste perception has been expanding rapidly, the sensill

198 hypothesized that a disruption of the sweet-taste perception in the brain could have a key role in t

199 f our findings to the mechanism of trehalose taste perception modification, and point to necessary fu

200 The effect of an impaired sweet-taste perception system on cognition functions were exam

201 ological dysfunctions regulated by the sweet-taste perception system, we hypothesized that a disrupti

202 A significant reduction of bitter taste perception was documented in individuals harboring

203 G protein-coupled receptor involved in sweet-taste perception.

204 ific taste stimuli, in this case sodium salt taste, play a role in the maturation of the terminal fie

205 Additionally, epithelial taste precursor cells express Shh transiently, and provi

206 prevalence of 6 barriers to healthy eating (taste, price, daily habits, time, lack of willpower, and

207 The influence of frying time on the taste profile of potato chips was characterized.

208 Here, we identify three classes of taste projection neurons (TPNs) in Drosophila melanogast

209 nsduction processes, to examine how specific taste qualities (i.e., basic tastes) impact the function

210 no apparent spatial organization of primary taste qualities in this region.SIGNIFICANCE STATEMENT Re

211 st that IR-based receptors mediate different taste qualities through cell-type specific IR subunits.

212 er elements underlying sour, salt, and other taste qualities, given the staged expression of taste re

213 and transduction components for a subset of taste qualities.

214 f the nTS consistent with a crude mapping of taste quality information in the primary gustatory nucle

215 examine the solvation behavior and the basic taste quality of studied solutes.

216 is area appears to be related to measures of taste quality or hedonics.

217 Taste quality was represented in the activity of taste-r

218 sponses to the taste cue were measured using taste reactivity, and optical self-stimulation of the ro

219 anogaster larvae, the prime site of external taste reception is the terminal organ (TO).

220 blished the bronchodilatory effect of bitter taste receptor (TAS2R) agonists in various models.

221 onds to low pH and was proposed to be a sour taste receptor candidate.

222 Here we show that acid-sensing taste receptor cells (TRCs) that were previously suggest

223 on of neuronal Shh expression causes loss of taste receptor cells (TRCs).

224 ctivated cation channel expressed in type II taste receptor cells and pancreatic beta-cells.

225 te qualities, given the staged expression of taste receptor genes and taste transduction elements in

226 oviding chemical biology tools for thaumatin:taste receptor interaction studies.

227 The type 1 taste receptor member 3 (T1R3) is a G protein-coupled re

228 ken together our data suggest that the sweet-taste receptor system plays an important neurotrophic ro

229 buds typically contain 50-100 tightly packed taste-receptor cells (TRCs), representing all five basic

230 Glucose is a natural ligand for sweet taste receptors (STRs) that are expressed on the tongue

231 al cells from human and mouse express bitter taste receptors (TAS2Rs) and their canonical signaling c

232 Although bitter taste receptors (TAS2Rs) are important for human health,

233 We recently identified bitter taste receptors (taste family type 2 receptors, or T2Rs)

234 For example, transcripts of taste receptors appear only or predominantly in late-sta

235 Bitter taste receptors as targets for tocolytics in preterm lab

236 To assess the importance of the sweet-taste receptors in the brain, we conducted transcriptomi

237 Thaumatin interacts with taste receptors in the oral cavity eliciting a persisten

238 These findings (i) demonstrate that bitter taste receptors in the stomach and the oral cavity are i

239 TAS2R16 gene, encoding for one of the bitter taste receptors that selectively binds to salicin, a nat

240 Taste recombination studies further confirmed the contri

241 eurons in the geniculate ganglion project to taste regions in the oral cavity, whereas others innerva

242 Fructose conveys orosensory (ie, taste) reinforcement but does not convey metabolic (ie,

243 We further dissociated taste-related activity from activity arising from acid-s

244 acts central coding of taste information and taste-related behaviors with altered taste experience.SI

245 ld lead to alterations in sensory coding and taste-related behaviors.

246 sine) and kokumi (gamma-l-glutamyl-l-valine) taste-related molecules was ascertained both in REF and

247 ygen-level-dependent activity and attenuated taste representations when presented with a dietary self

248 nia has been studied in some detail, but the taste response has received remarkably little attention.

249 we used two-photon imaging to measure basic taste responses in >780 neurons in layer 2/3 located jus

250 ested as the sour taste sensors also mediate taste responses to water.

251 have established that Drosophila appetitive taste responses towards fatty acids are mediated by swee

252 ion led to rapid and complete restoration of taste responses within 14 d associated with morphologic

253 en to gustatory function and to characterize taste responses within this delineated area in female an

254 sed in taste neurons but is not required for taste responses.

255 ter of this area, we found a large number of taste responsive cells ranging from narrowly to broadly

256 e quality was represented in the activity of taste-responsive cells; however, there was no apparent s

257 pleted of bodily sodium despite never having tasted salt as a positive reward, is a phenomenon showin

258 gaster distinguished by their morphology and taste selectivity.

259 pathway response, accounting for the loss of taste sensation experienced by cancer patients undergoin

260 Interestingly, taste sensation related genes and many more differential

261 severe disruption of taste-organ biology and taste sensation that follows HH/SMO signaling inhibition

262 Well-known genes for taste sensation were highly expressed in the GE.

263 One pair of taste sensilla features two GRNs that respond only to a

264 gustatory receptor neurons (GRNs) in tarsal taste sensilla of Drosophila melanogaster.

265 Gustatory axons from internal and external taste sensilla of the larva and adult form two closely r

266 intake in healthy volunteers.Lingual bitter taste sensitivity was tested with the use of 6 concentra

267 ) that were previously suggested as the sour taste sensors also mediate taste responses to water.

268 The maintenance of taste sensory organs in the tongue was shown 140 years a

269 narrowly tuned cells responding to a single taste separated by large non-taste-coding areas.

270 results show that disruption of the afferent taste signal to sodium salts disrupts the normal age-dep

271 read with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF).

272 tory cortex have reported highly segregated, taste-specific regions containing only narrowly tuned ce

273 constantly replenished by differentiation of taste stem cells.

274 ys underlying taste cell differentiation and taste stem/progenitor cell proliferation.

275 rve, which is not highly sensitive to sodium taste stimulation, did not undergo terminal field reorga

276 task, where rats avoided consuming aversive taste stimuli and consumed the palatable tastants and di

277 g the chemical identity and hedonic value of taste stimuli is well studied, it is unknown how single

278 used to discriminate sodium salts from other taste stimuli was deleted in taste bud cells throughout

279 ools now allow an assessment of how specific taste stimuli, in this case sodium salt taste, play a ro

280 best to either individual or combinations of taste stimuli.

281 ts (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed

282 uncover the basic logic of the wiring of the taste system at the periphery, and illustrate how a labe

283 The development of the taste system relies on the coordinated regulation of cue

284 cal and distinct functions in the peripheral taste system: embryonic chemosensory cell fate determina

285 ifferent classes of TRCs produces peripheral taste systems with miswired sweet or bitter cells.

286 ither be unimodal, responding exclusively to taste (taste-only) or odor (odor-only), or bimodal, resp

287 d with a diminished neural representation of taste temptations during self-control challenges.

288 ciated with more effective downregulation of taste temptations, and with a diminished neural represen

289 o downregulate their cravings in the face of taste temptations.

290 of a vending machine paradigm and snack food taste tests (SFTTs).

291 Anterograde tracers were injected into the taste thalamus (the medial parvicellular portion of the

292 the primary transduction channel for sodium taste, the epithelial sodium channel (ENaC), throughout

293 ntervention in Acute Myocardial Infarction], TASTE [Thrombus Aspiration in ST-Elevation Myocardial In

294 taged expression of taste receptor genes and taste transduction elements in cultured organoids.

295 t, through genetic manipulations of specific taste transduction processes, to examine how specific ta

296 tter-tasting compound that activates several taste type 2 bitter receptors (TAS2Rs).

297 dence interval [CI], 4.69 to 94.37) and with tasting unbaked homemade dough or batter (odds ratio, 36

298 nization underlying the perception of odors, taste, vision, sound, and gravity.

299 The consumer acceptance (colour, flavor, taste, visual appearance) was at high level, except for

300 Takine, a variety known for its sweet taste, was found to contain significantly higher levels