ライフサイエンスコーパス: tastant

1 ction of the reward value of a sweet and fat tastant.

2 movement to obtain an appetitive or aversive tastant.

3 sumption of eating/drinking the once-avoided tastant.

4 ein composition were measured following each tastant.

5 r saccharin in an operant task to obtain the tastant.

6 similar BOLD responses to sucrose and water tastants.

7 dly required for responding to other noxious tastants.

8 t discriminated palatable versus unpalatable tastants.

9 ice fail to release ATP when stimulated with tastants.

10 own synthetic and naturally occurring bitter tastants.

11 e exhibit enhanced taste preference to sweet tastants.

12 show a greatly enhanced preference for umami tastants.

13 s via membrane receptors that bind the umami tastants.

14 ells function in the responses to attractive tastants.

15 neurotransmitters, chemokines, odorants, or tastants.

16 having receptors for bitter, sweet, or umami tastants.

17 s of neurons with different sensitivities to tastants.

18 terologous cells but not by other classes of tastants.

19 ares hedonic processing of innately aversive tastants.

20 nvironment, including odors, pheromones, and tastants.

21 th responding to behaviorally avoided bitter tastants.

22 ontributing to rats' ability to discriminate tastants.

23 that controls the detection of certain sweet tastants.

24 ptor cells respond selectively or broadly to tastants.

25 cell may be capable of recognizing multiple tastants.

26 data discerning their behavioral response to tastants.

27 e examined the neuronal response to selected tastants.

28 icit signaling in response to a large set of tastants.

29 ewarding (sucrose) versus aversive (quinine) tastants.

30 in plant protein ingredients, including off-tastants.

31 aste perception via intracellular allosteric tastants.

32 l intake of the two categories of appetitive tastants.

33 duced electrophysiological responses to sour tastants.

34 s, each of which responds to specific bitter tastants.

35 en regenerate, restoring neural responses to tastants.

36 on populations activated by sweet and bitter tastants.

37 lly generalized this aversion to other novel tastants.

38 bstrate for how odorants gain the quality of tastants.

39 iting phase-locked spiking across trials and tastants.

40 pecificity when tested with a broad panel of tastants.

41 d responses to intraoral odorants but not to tastants.

42 late the threshold of response to appetitive tastants.

43 and single neuron ability to encode multiple tastants.

44 n the VPMpc of alert rats receiving multiple tastants.

45 Up to 69% of neurons respond to multiple tastants.

46 e conducted to identify the key non-volatile tastants.

47 fructose along with a number of other sweet tastants.

48 among the many thousands of available bitter tastants.

49 pulses; 1 Hz) were tested with each of four tastants (0.1 M NaCl, 0.01 M HCl, 0.01 M quinine and 0.5

50 Tastants (0.1 m NaCl, 0.1 m sucrose, 0.01 m citric acid,

51 ponses to more than 100 structurally diverse tastants(2-6), although the molecular mechanisms for rec

52 response of MOF-76 and the concentration of tastant, (3) the strength of taste is quantified by the

53 c-Fos expression upon presentation of a sour tastant (30 mM citric acid).

54 ty maps generated by stimulation with a sour tastant, 30 mM citric acid.

55 cant cross-correlations (CCs) to a subset of tastants across a hundreds of milliseconds timescale.

56 ied Ussing chamber, which allowed us to flow tastants across the apical membrane while monitoring the

57 We find that acid tastants act by the activation of a subset of bitter neu

58 Bitter tastants acting upon bitter taste receptors (TAS2R famil

59 es of small ensembles of cortical neurons to tastants administered to awake rats.

60 An analysis of the response to eight tastants also revealed an association between dendritic

61 receptor activation of transducin by bitter tastants: AMP and chemically related compounds inhibited

62 The recent discovery of sensory (tastant and odorant) G protein-coupled receptors on the

63 ividual forms an association between a novel tastant and toxin-induced gastrointestinal malaise.

64 , other neuronal ensembles responded to both tastants and appear to encode distinct aspects of hedoni

65 gulation of GAS and (ii) suggest that bitter tastants and bitter-masking compounds could be potential

66 ive taste stimuli and consumed the palatable tastants and dissolved odorants.

67 Flies sense tastants and nonvolatile pheromones through gustatory br

68 ons exhibited similar responses to palatable tastants and odorants dissolved in water.

69 for medicines, hormones, neurotransmitters, tastants and odorants.

70 encode sensory-discriminative dimensions of tastants and participate in processing associative infor

71 ve roles that extend beyond the detection of tastants and pheromones.

72 l nonvolatile repulsive chemicals, including tastants and pheromones.

73 GC neurons respond to intraorally delivered tastants and tasteless odorants dissolved in water and w

74 ate the ability of GC neurons to distinguish tastants and then to quantify the degree to which this i

75 in response to the presence of sour (acidic) tastants and this released 5-HT activates 5-HT3 receptor

76 The gustatory system detects tastants and transmits signals to the brain regarding in

77 bo, P < 0.05), whereas both a combination of tastants and umami decreased hunger scores compared with

78 gustatory cortex of awake rats subjected to tastants and water delivery on the tongue.

79 s, reduces preference for sweet, non-caloric tastants and, furthermore, enhances locomotion and energ

80 diates GC responses to uncued tastants, cued tastants, and anticipatory cues.

81 e neurons responded to both sweet and bitter tastants, and formed green fluorescent protein (GFP) rec

82 inates attractive and repulsive odorants and tastants, and makes behavioral decisions accordingly, ar

83 and pleasantness ratings of sweet and other tastants, and psychometric measures of reward-related fe

84 ust modulations before animals' contact with tastants, and this phenomenon is most prevalent in deep-

85 Bitter, sweet, and umami tastants are detected by G-protein-coupled receptors tha

86 ndamental principles that underlie how sweet tastants are detected by these receptors.

87 ct behaviours, yet little is known about how tastants are encoded in mosquitoes or how they regulate

88 otential toxins, but what happens when these tastants are mixed?

89 tonium benzoate, despite the fact that these tastants are thought to stimulate different taste recept

90 ltiple pathways are available for individual tastants as well.

91 ized specific sweet/bitter receptors and the tastant-associated G protein alpha-gustducin.

92 approximately 150 ms, to distinguish between tastants at different concentrations.

93 The strong interaction of odorants and tastants at the NTS underscores its role as the initial

94 Insects detect tastants both through their proboscis and legs.

95 ge decrease in [Ca(2+)]i caused by effective tastant bronchodilators provides an efficient cell-based

96 ehaviorally to structurally diverse "bitter" tastants but cannot discriminate among them.

97 expressing cells respond normally to bitter tastants but do not taste sweet or amino acid stimuli.

98 is important for perceiving the intensity of tastants but it remains unclear as to how single neurons

99 ropriately to increasing concentrations of a tastant, but not for the chemical identification necessa

100 trophysiological responses of mice to bitter tastants, but not to NaCl, HCl, or sucrose.

101 se oxidation controls intake levels of sweet tastants by modulating extracellular dopamine levels in

102 ty in the representation of sweet and bitter tastants by second-order neurons of the gustatory circui

103 ested that the detection of bitter and sweet tastants by taste receptor cells in the mouth is likely

104 their intake of food laced with the aversive tastants caffeine and NaCl as determined using Con-Ex or

105 Thus a single tastant can drive opposing behaviors by activating disti

106 However, innate responses to different tastants can be modulated or even reversed under patholo

107 Bitter tastants can completely relax myometrium precontracted b

108 Paradoxically, bitter tastants caused relaxation of isolated ASM and dilation

109 However, using new methods for delivering tastant chemicals and making electrophysiological record

110 Rather, individual tastant chemicals are represented as patterns of spiking

111 unique neural representations of individual tastant chemicals.

112 ouse myometrial cells, a phenotypical bitter tastant (chloroquine, ChQ) reverses the rise in intracel

113 rol as an orthosteric agonist and the bitter tastant cmpd28.1 as a positive allosteric modulator with

114 cellular allosteric site bound by the bitter tastant cmpd28.1, including a direct interaction with th

115 F-76, which are dependent on the logarithmic tastant concentration, (4) the tastant is identified by

116 GC can be correlated or anticorrelated with tastant concentration, yet whether one or both neural re

117 re broadly tuned and responded to increasing tastant concentrations by either increasing or decreasin

118 ity depends on the balance of sugar and acid tastant concentrations.

119 e responses were only evoked at intermediate tastant concentrations.

120 a significantly higher lick response to sour tastants, confirming the role of SNAP25 for sour sensati

121 in insular cortex narrowly tuned to specific tastants consistently across tasks in all participants.

122 magnitude of the OFF response elicited by a tastant correlated with the egg laying behavior it elici

123 cations on whether cues predicting different tastants could be encoded selectively by GC neurons.

124 ore animals commenced a response guided by a tastant cue, GC ensembles contained more information tha

125 ow the VPMpc mediates GC responses to uncued tastants, cued tastants, and anticipatory cues.

126 A mouse T2R (mT2R-5) responds to the bitter tastant cycloheximide, and a human and a mouse receptor

127 uds in the slice were stimulated with bitter tastants (cycloheximide, denatonium, quinine), Type I ce

128 Inhaled bitter tastants decreased airway obstruction in a mouse model o

129 Like bitter tastants, DEET is a feeding deterrent when ingested, but

130 delivered via a custom-built MRI-compatible tastant-delivery system.

131 In organ bath experiments, the bitter tastants denatonium, quinine, dextromethorphan, and nosc

132 R-5 in insect cells and demonstrate specific tastant-dependent activation of gustducin, a G protein i

133 We measured tastant-dependent secretion of glucagon-like peptide-1 (

134 The investigation of tastants detected by mosquitoes and their associated fee

135 Our results provide a molecular basis for tastant detection by the entire repertoire of sweet tast

136 the electrophysiological correlates for fast tastant detection have not been identified.

137 Rapid tastant detection is necessary to prevent the ingestion

138 Intraduodenal infusions of the tastants did not result in gastrointestinal symptoms.

139 astants, their functional responses to umami tastants do not fully resemble the responses of a single

140 is by which animals may discriminate between tastants during a single lick cycle.

141 stereotyped, orofacial reactions to aversive tastants during consumption.

142 criminate between spiking rates to different tastants during the first second of stimulus processing.

143 radigm, wherein consumption of an appetitive tastant (e.g., saccharin) is paired to the administratio

144 Comparing responses to tastants either passively delivered, or self-administere

145 Furthermore, we discovered that bitter tastants evoke responses in the gustatory receptor neuro

146 In addition, rewarding and aversive tastants evoked inverse patterns of norepinephrine and d

147 Here we examine gustatory physiology, tastant-evoked appetitive behavior, and food ingestion t

148 icited an equivalent reduction (to 64.5%) in tastant-evoked responses of nine additional NTS units re

149 pses with gustatory fibres and may integrate tastant-evoked signals.

150 NTS tastant-evoked unit responses were unaffected by lingual

151 ory cortex can respond either exclusively to tastants, exclusively to odorants, or to both (bimodal).

152 Specifically, cells responding to tastants expressed PLCbeta2, whereas cells responding to

153 generalized to sucrose but not to the other tastants; extinction of the aversion to electrical stimu

154 ns in the Drosophila pharynx encode specific tastants, focusing on sugars and amino acids.

155 ing in alert rats trained to self-administer tastants following a go signal revealed that neurons in

156 gallbladder diseases, we here tested bitter tastants for relaxant properties and profiled Tas2r expr

157 ard, and then, on the fifth lick, received a tastant (FR5 schedule).

158 SHAM, n = 16) were trained to discriminate a tastant from water in an operant two-response detection

159 An influential hypothesis argues that bitter tastants generate localized Ca(2+) signals, as revealed

160 f cells that respond directly to sour (acid) tastants has only been inferred from recordings in situ,

161 on those neurons that responded to only one tastant, however, a number of potentially important rela

162 y cortex (GC), a cortical area necessary for tastant identification and discrimination, contain suffi

163 OFF responses link tastant identity to behavior: the magnitude of the OFF r

164 rs a capacity for the taste system to encode tastant identity within a taste category.

165 irements for these Grs differed for the same tastant in different neurons and for different tastants

166 le neuron might respond most strongly to one tastant in the first 500 msec of a response and then res

167 to gustducin in vitro, and respond to bitter tastants in a functional expression assay.

168 al studies have shown that rats can identify tastants in approximately 200 ms, although the electroph

169 yPAD has potential to quickly assess diverse tastants in both sucrose and blood and may contribute to

170 egenerated but was initially unresponsive to tastants in both WT and Il1r KO mice.

171 e or quinine, consistent with roles for both tastants in higher-order and reflexive function.

172 cells in response to topically administered tastants in live mice.

173 stroside aglycon were the most potent bitter tastants in olive oil.

174 bution of transduction mechanisms for bitter tastants in rat taste receptor cells (TRCs) could be inf

175 Responses to some tastants in some neurons required four Grs, including Gr

176 ivity of taste cells elicited by small-sized tastants in the blood circulation.

177 lter the responses to subsequently presented tastants in the nucleus of the solitary tract (NTS) of u

178 The spatial representation of bitter tastants in the projection neurons was consistent, while

179 stant in different neurons and for different tastants in the same neuron.

180 ice exhibit increased lick responses to sour tastants in the short-term lick test.

181 in a position to contribute to chemotaxis to tastants in this organism.

182 lies to humans, discriminate a wide range of tastants, including sugars, bitter compounds, NaCl, and

183 ever, long-term exposure to some unpalatable tastants increases acceptance of these foods.

184 oup confers sensitivity to one or more sweet tastants, indicating direct roles in ligand recognition

185 The Gr66a mutant exhibited normal tastant-induced action potentials upon presentation of t

186 ing of the [Ca(2+)]i is necessary for bitter tastant-induced ASM cell relaxation.

187 Tastant information in LFPs was also independent and had

188 ical stimulation of the rostral shell during tastant infusion prevented the emergence of negative aff

189 udy investigated the effect of intraduodenal tastant infusions (bitter, sweet, and umami) on food int

190 We further show that bitter tastants inhibit L-type voltage-dependent Ca(2+) channel

191 denal infusion of umami and a combination of tastants inhibits feelings of hunger, but only the latte

192 ask, suggesting a lesser role for signalling tastant intensity.

193 For [In(OH)(bdc)]n, the tastant interacts stereochemically with poly(acrylic aci

194 For MOF-76, the tastant interacts with incorporated water in MOF-76 thro

195 e logarithmic tastant concentration, (4) the tastant is identified by the shape of the 3D principal c

196 to discriminate between different rewarding tastants is thought to be limited.

197 In Drosophila, detection of tastants is thought to be mediated by members of a famil

198 ains sucrose, an otherwise highly appetitive tastant, is unknown.

199 se and then respond most strongly to another tastant later in the response.

200 A receptor-to-neuron-to-tastant map is constructed.

201 e responsive to a range of stimuli including tastants, mechanic force and short chain fatty acids.

202 te perception begins with the recognition of tastant molecules by unknown membrane receptors localize

203 eport that in mouse primary ASM cells bitter tastants neither evoke localized Ca(2+) events nor alter

204 ubset of TRCs leads to the discrimination of tastants of different qualities and intensities is incom

205 ttributed to the optimal stimulus or another tastant on the basis of spike count.

206 TRPM5-independent relaxing effects of bitter tastants on gallbladder smooth muscle, but do not suppor

207 We identify key tastants on human skin and in sweat that synergistically

208 In this study, the effect of sweet tastants on the dynamic sour taste perception in thicken

209 , cue-and-taste) and those that responded to tastants only (i.e., taste-only).

210 ponses to promote consumption of an aversive tastant or reduce consumption of an appetitive tastant,

211 ient elevation of cytoplasmic Ca2+ to either tastants or depolarization with KCl, but never both.

212 um glutamate (umami), a combination of the 3 tastants, or placebo (tap water) over a period of 60 min

213 Furthermore, the responses to umami tastants persist in the taste cells of T1R3-knockout mic

214 tastes with the use of standard prototypical tastants (phenylthiocarbamide and 6-n-propylthiouracil,

215 amilies of chemoreceptors that detect odors, tastants, pheromones, and noxious stimuli, including rec

216 t discriminating taste + odor stimuli versus tastants presented alone for all taste qualities using b

217 esidual behavioral responses to concentrated tastants, presumably via postingestive detection.

218 tween gustatory cortical (GC) neurons during tastant processing.

219 There is now persuasive evidence that tastant quality is mediated by labeled lines, whereby di

220 fically generalized the aversion to 2 bitter tastants: quinine and urea.

221 a more physiologically objective measure of tastant-receptor interactions.

222 Although tastant receptors and taste signaling pathways have been

223 e 16HBE was found to express transcripts for tastant receptors, RGS21, and downstream taste signaling

224 To examine the basis of sweet tastant recognition and coding, we engineered animals ex

225 Notably, responses to all other tastants remained unaffected, proving that the segregati

226 stant or reduce consumption of an appetitive tastant, respectively.

227 ndicated that hunger had opposite effects on tastant response in the control group and the remitted a

228 When integrated tastant responses (firing rates averaged across 2.5 sec)

229 Tastant-responsive neurons were broadly tuned and respon

230 we sought to determine the role of RGS21 in tastant responsiveness.

231 restore grk-2 behavioral avoidance of bitter tastants, revealing modality-specific mechanisms for TRP

232 As rats reached 90% reacceptance of a tastant (saccharin: SAC) that had previously been associ

233 choice task, in which they had to associate tastants sampled from a central spout with different act

234 gger dedicated behavioral outputs, but their tastant selectivity is determined by the nature of the r

235 timulated with bitter, sweet, or sour (acid) tastants, serotonin was released.

236 or neurons (GRNs) to attractive and aversive tastants show diurnal and circadian rhythms in spike amp

237 subunits and those thought to be involved in tastant signal transduction.

238 s confirmed that RGS21 acts to oppose bitter tastant signaling to cAMP and calcium second messenger c

239 ed second-order neurons; and (3) observed in tastant-specific behavior.

240 formation content of these neurons can drive tastant-specific behavior.

241 upling significantly increased the amount of tastant-specific information contained in ensembles.

242 Moreover, tastant-specific neurons that did not change their neuro

243 here we show the opposite--namely, that the tastant-specific temporal aspects (firing rate envelope

244 ste receptor cells (TRCs) are activated upon tastant stimulation and transmit taste signals to affere

245 s in the nucleus tractus solitarius (NTS) to tastant stimuli were recorded before and after lingual a

246 Infusion of the combination of tastants substantially decreased food intake (422 +/- 97

247 elanogaster, it is unclear whether different tastants, such as bitter compounds, are sensed in gustat

248 The tastants sucralose, glucose, caffeine, denatonium, and t

249 strained mice were trained to lick different tastants (sucrose, salt, citric acid, quinine, and water

250 re proven on aqueous solutions of five basic tastants: sucrose (sweet), caffeine (bitter), citric aci

251 h bitter neurons that now responded to sweet tastants, sweet neurons that responded to bitter or swee

252 The range of qualitative tastants tested here has been extended in a theoreticall

253 ited a greater ability to discriminate among tastants than nonsynchronized neurons.

254 of Drosophila melanogaster to acetic acid, a tastant that can be a metabolic resource but can also be

255 t of GRs underlying the detection of a toxic tastant that drives avoidance behaviour in an insect.

256 responsiveness to both positive and negative tastants that are important determinants of dietary pref

257 hysiological OFF responses and find that the tastants that elicit them are related in structure.

258 tor confers sensitivity to selected aversive tastants that match the responses of the neuron that the

259 aste buds are apically stimulated with umami tastants, their functional responses to umami tastants d

260 Poorly absorbed sweet tastants (TIM), which probably expose a greater length o

261 ent for the reinforcing properties of bitter tastant to the MBs.

262 hat coordinates soluble neurotransmitters or tastants to a more recent octopus CR hydrophobic binding

263 , taste signaling is initiated by binding of tastants to G-protein-coupled receptors in specialized e

264 ses were confirmed by delivery of four basic tastants to the anterior tongue.

265 produce sucrose-like responses even when the tastant was omitted.

266 neurons was consistent, while that of sweet tastants was heterogeneous.

267 e neuronal response to the four "prototypic" tastants, we were able to demonstrate a positive correla

268 Multiple trials of each tastant were delivered during recordings made in oral so

269 mediately after capsaicin, responses to each tastant were in nearly all cases depressed (mean, 61.5%

270 We found that expected tastants were coded more rapidly than unexpected stimuli

271 ly, neurons that responded similarly to both tastants were heightened after CTA.

272 Spiking responses to intraorally delivered tastants were recorded from rats implanted with bundles

273 ponses to carbohydrate, salt, sour or bitter tastants were unaffected in mice with colitis, but umami

274 ses indicated that lower caudate response to tastants when hungry was associated with higher scores o

275 a qualitative model for the coding of bitter tastants where the variety of transduction mechanisms fo

276 ome strongly attracted to its cognate bitter tastants, whereas expression of the same receptor (or ev

277 Many receptors detect general odorants or tastants, whereas some detect pheromones.

278 Unlike most tastants, which are detected through cell-surface G prot

279 Indeed, association of a novel tastant with induction of LTD at the BLA-GC input in viv