ライフサイエンスコーパス: taste

1 xpand the chemical space associated to sweet taste.

2 a function of their composition and original taste.

3 d a consistent preference for any individual taste.

4 anifestation of COVID-19 is loss of smell or taste.

5 ere positively associated with dill and sour taste.

6 mpounds has any strong association with dill taste.

7 (high sucrose content, 16.3%) and attractive taste.

8 are a gourmet bushfood with a sweet and sour taste.

9 ssociated with optogenetically evoked bitter taste.

10 t of the mushroom body and responds to sweet taste.

11 evaluating taste a higher score meant worse taste.

12 , is especially popular because of its umami taste.

13 three sensory systems: olfaction, vision and taste.

14 /grass to a more bitter/pungent dill-related taste.

15 hese cells mediate amiloride-sensitive salty taste.

16 lved in sensory and appetitive properties of taste.

17 ical substrate involved in the perception of taste.

18 ectively responsive to one of the five basic tastes.

19 s the other triterpenoids are non- or bitter-tasting.

20 ptors, indicating a mechanism independent of taste(1-3).

21 When evaluating taste a higher score meant worse taste.

22 while the high-volume group gave unpleasant taste a score of 2.2 (0.97) and the medium-volume group

23 All tastes activated primary taste cortex within the bilater

24 rences in distraction-related attenuation of taste activation in the insula predicted increased subse

25 el, gut-brain reward pathways bypass cranial taste and aroma sensory receptors and the cortical netwo

26 y, which are characterized by naturally sour taste and aroma.

27 end toward reduction in preference for sweet taste and carbohydrate intake.

28 in quality parameters of the oranges, or the taste and odour of the juice.

29 that Phox2b-Cre; p75(fx/fx) mice had normal taste and oral tactile responses.

30 sponded to questions about loss of smell and taste and other COVID-19-related symptoms.

31 popular hot beverage owing to its delicious taste and pleasant aroma in Turkey.

32 nt component of tea, as it confers the umami taste and relaxation effect of tea as a beverage.

33 oms from headaches to shortness of breath to taste and smell loss.

34 ssified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most in

35 ce exhibit profound deficits in responses to taste and tactile stimuli.

36 we rely on calcium imaging to determine how taste and task-related variables are represented in the

37 d population with acute loss of smell and/or taste and to compare the frequency of COVID-19 associate

38 rants was associated with a loss of sense of taste and/or smell.

39 ent symptoms were fatigue, loss of smell and taste, and arthralgias.

40 consumed due to its stiffness and astringent taste, and in manufacture of products from jabuticaba fr

41 Sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic an

42 rtical neurons are broadly-tuned to multiple tastes, and tastes are not represented in discrete spati

43 Guided by sight, scent, texture, and taste, animals ingest food.

44 Quinoa surface borne saponins are bitter tasting anti-nutritional compounds that must be removed

45 Loss of smell and taste are commonly reported symptoms associated with cor

46 s (DFC) that are low in sugar and neutral in taste are sought by the food industry to increase DF con

47 ns are broadly-tuned to multiple tastes, and tastes are not represented in discrete spatial locations

48 mpounds responsible for its quality (colour, taste, aroma, and flavonol content).

49 in purpose of this study was to preserve the taste, aroma, and oxidative stability of the defatted pr

50 The low-volume group scored unpleasant taste as 0.6 (0.74), while the high-volume group gave un

51 Dutch cohort were more varied and intense in taste at age 2 y than at 1 y, reaching a level similar t

52 Conditioned taste aversion (CTA) is a form of one-trial learning dep

53 ise, a form of learning known as conditioned taste aversion (CTA).

54 A new study finds that, in Drosophila, taste aversion depends on the immune system and the mush

55 te a direct role for amygdalocortical LTD in taste aversion learning.

56 ct of sucrose devalued using the conditioned taste aversion paradigm in males and female rats.

57 important in feeding behaviors, conditioned taste aversion, and alarm.

58 Careful scrutiny of research on taste-aversion and fear learning, language, and imitatio

59 These parameters are important to study the taste behavior of polyhydroxy compounds and intermolecul

60 e under conditions of intended use as bitter taste blockers.

61 vered that sexually dimorphic stylet neurons taste blood.

62 ) have a nucleus in the lower quarter of the taste bud and a foot process extending to the basement m

63 pondin can substitute for neuronal input for taste bud cell replenishment and taste bud maintenance.

64 Type II and III taste bud cells (TBCs) detect molecules described by hum

65 investigation on the role of type I GAD65(+) taste bud cells (TBCs) in taste-mediated physiology and

66 the absence of R-spondin in culture medium, taste bud cells are not generated ex vivo.

67 Taste bud cells regenerate throughout life.

68 There is strong evidence for gut-taste bud interactions that influence taste function, be

69 Taste bud maintenance depends on continuous replacement

70 generation of differentiated taste cells and taste bud maintenance.

71 l input for taste bud cell replenishment and taste bud maintenance.

72 een thought to play a supportive role in the taste bud, but little research has been done to explore

73 Mammalian taste buds are comprised of specialized neuroepithelial

74 Taste buds comprise four types of taste cells: three mat

75 More than a century ago it was shown that taste buds degenerate after their innervating nerves are

76 ct via the chorda tympani nerve to innervate taste buds in fungiform papillae.

77 s a modest but significant loss of fungiform taste buds in Phox2b-Cre; p75(fx/fx) mice, although ther

78 (CT), which transmits taste information from taste buds on the anterior tongue to the brain, previous

79 ng corpuscular endings that appose laryngeal taste buds.

80 nsory innervation of the remaining fungiform taste buds.

81 ith their flexible arms using a specialized "taste by touch" system to locally sense and respond to p

82 show that ACh-release from BC via the bitter taste cascade leads to immediate paracrine protective re

83 uman insular cortex as a complex function of taste category and concentration rather than representat

84 nct, almost nonoverlapping patterns for each taste category at different concentration levels.

85 Fewer patterns responded to more than one taste category.

86 is required for generation of differentiated taste cells and taste bud maintenance.

87 ATP release channel CALHM1/3 in a subset of taste cells and that these cells mediate amiloride-sensi

88 is required for generation of differentiated taste cells and that, in the absence of R-spondin in cul

89 rus can promote generation of differentiated taste cells despite denervation.

90 haracteristics and interrelationships of the taste cells in the circumvallate papillae of adult mice.

91 pends on continuous replacement of senescent taste cells with new ones generated by adult taste stem

92 Taste buds comprise four types of taste cells: three mature, elongate types, Types I-III;

93 ncrease in the incidence of sudden smell and taste change in the general population may be used as an

94 Here, we show that self-reports of smell/taste changes are more closely associated with hospital

95 decrease in self-reports of new onset smell/taste changes as early as 5 days after lockdown enforcem

96 had faster declines in new reports of smell/taste changes following lockdown than a country that ado

97 n on this axis is unknown despite reports of taste changes in gastrointestinal (GI) inflammatory cond

98 d, meaning that YE did not cause appreciable taste changes in grapes.

99 p, the self-reported nature of the smell and taste changes, and the fact our methodology does not tak

100 Tuft cells are specialized taste-chemosensory cells that detect the presence of int

101 analysis based on taste values identified 5 taste clusters that we named: "neutral," "sweet and sour

102 of percentage energy (E%) intake from these taste clusters with socioeconomic and lifestyle factors.

103 strate that there is a greater percentage of taste-coding neurons in deep versus superficial layers w

104 measured, while trained panelists evaluated taste, color, and smell in 1-9 Hedonic scale.

105 ract exhibited higher DH, EUC, EY, and umami taste compared to that of the conventional enzymatic ext

106 Interactions between taste compounds and nanofibrillar cellulose were studied

107 n the proximate composition and non-volatile taste compounds in mushrooms were investigated.

108 Seven taste compounds with different structures were successfu

109 o cultivate L. edodes with more non-volatile taste compounds.

110 lidated by their ability to rank known sweet-tasting compounds higher than properties-matched random

111 Importantly, changes in taste concentration altered the spatial layout of putati

112 ributed population code, both within primary taste cortex as well as regions involved in processing t

113 As expected, a primary taste cortex region in the right insula responded more t

114 all tastes (vs tasteless) activated primary taste cortex within the bilateral dorsal mid-insula, but

115 All tastes activated primary taste cortex within the bilateral mid-insula, but no bra

116 m sensory discrimination to choice in rodent taste cortex.

117 ates processing in the primary and secondary taste cortices, located in the insula and orbitofrontal

118 Q food items were calculated based on a food taste database that had been previously constructed and

119 we examined the representation of different tastes delivered during scanning.

120 sal CA1 region of rats running for palatable tastes delivered via intra-oral cannulae at specific loc

121 d sharp-wave ripple co-activation during the taste delivery session and subsequent rest periods, whic

122 activity regulates the balance of lick- and taste-driven neuronal activity.

123 odeling the across-unit response patterns to taste, enhancing GABAergic tone in rNTS reconfigures the

124 Our results reveal that novel taste experience evokes responses within a preconfigured

125 place fields then contracted as a result of taste experience, leading to a stronger representation o

126 ption, flavour expectations, and the ensuing taste experience.

127 hat necessitates a mechanism for associating taste experiences with particular places.

128 inant of dietary intake and is influenced by taste exposure in early life.

129 f taste-responsive cells that, even prior to taste exposure, had larger place fields than non-taste-r

130 with flavour, although it did not affect the taste features of bread.

131 a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionalit

132 luences the perceived visual texture and the taste/flavour experience by using the latest Augmented R

133 therefore potentially be used to control the taste/flavour of different foods crossmodally by means o

134 distribution affected not only the expected taste/flavour of the food (e.g. expected moistness, wate

135 in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-rel

136 or gut-taste bud interactions that influence taste function, behavior and feeding.

137 the offspring of obese mice was a change in taste function.

138 ing the key role of GC in the execution of a taste-guided, reward-directed decision-making task.

139 ted mice showed robust preferences to "light taste" (H(2)O illuminated with 470 nm light vs nonillumi

140 Inspiration by a biological sense of taste has become a basis for the design of instruments,

141 et, signal transduction mechanisms for salty taste have remained obscure.

142 Fly Trap domain of T1R2 subunit of the sweet taste heterodimer.

143 consumed and appreciated for its bittersweet taste; however, detailed information on its constituent

144 rather than representations based solely on taste identity.

145 isions in insects, improved understanding of taste in mosquitoes could provide new mechanistic insigh

146 the key components contributing to the umami taste in tempeh.

147 om, invited people with loss of smell and/or taste in the preceding month, to participate.

148 YGB group only, individuals who showed lower taste-induced activation in the ventral tegmental area (

149 investigate changes in taste preferences and taste-induced brain responses after Roux-en-Y gastric by

150 (VTA) before surgery and greater changes in taste-induced VTA activation 2 weeks following surgery e

151 e chorda tympani nerve (CT), which transmits taste information from taste buds on the anterior tongue

152 rties as well as sensory attributes, such as taste intensity and overall acceptance.

153 well match experimental ratings of perceived taste intensity to a range of sweet and salty stimuli fo

154 Taste intensity values of FFQ food items were calculated

155 Sweet taste is a cue for calorie-rich food and is innately att

156 What we taste is affected by what we see, and that includes the

157 Yet taste is complicated by the transport processes of stimu

158 Since taste is essential to feeding, egg laying, and mating de

159 In humans, bitter taste is mediated by 25 TAS2Rs.

160 es in people with acute loss of smell and/or taste is unknown.

161 entations involved in access to prototypical taste knowledge about food; and (2) elicits activation o

162 a continue to be recruited when prototypical taste knowledge is task-irrelevant and under conditions

163 Each taste lick triggered a 1 s train of laser light (25 Hz;

164 Trials were five consecutive taste licks [NaCl, KCl, NH(4)Cl, sucrose, monosodium glu

165 It also evaluated whether smell or taste loss are indicative of COVID-19 infection.

166 of 567 participants with acute smell and/or taste loss had SARS-CoV-2 antibodies; of these, 39.8% (n

167 ies (93.4% versus 78.7%, p < 0.001), whereas taste loss was equally prevalent (90.2% versus 89.0%, p

168 27-6.36; p < 0.001) compared with those with taste loss.

169 has no unfavorable effect on fruit weight or taste, making it an ideal target for breeders.

170 GAD65(+) TBCs in gustatory transduction and taste-mediated behavior.

171 of type I GAD65(+) taste bud cells (TBCs) in taste-mediated physiology and behavior via optogenetics.

172 We also propose means by which taste might be exploited in new strategies for mosquito

173 Taste morphology in both groups appeared similar.

174 is associated with dysfunction of smell and taste, muscle injury, the Guillain-Barre syndrome, and i

175 preparation and adverse effects (unpleasant taste, nausea, and vomiting).

176 s, here we demonstrate the use of Drosophila taste neurons heterologously expressing rat P2X2 recepto

177 ent was achieved by identical appearance and taste of all sachets.

178 The tenderness and taste of beef is improved by either dry- or wet-aging or

179 Thus, being mindful about the taste of food during consumption could perhaps be part o

180 The umami taste of GK-15 was further validated using sensory evalu

181 The taste of sugar is one of the most basic sensory percepts

182 an give a reliable assessment of texture and taste of the final products based on the non-destructive

183 y topic and is instead intended to provide a taste of the power of C. crescentus as a model system to

184 ition) and 22 matched control women received tastes of sucrose solution or ionic water while function

185 nt luminance distributions and evaluated the taste on sampling the food.

186 nts, and nutraceuticals, impart their bitter taste (or in part) through TAS2R8 activation.

187 Using taste organoid cultures, we show that R-spondin is requi

188 provided evidence for GC's role in mediating taste palatability and expectation.

189 luation, F1 was also most appreciated by the tasting panel.

190 mine quality and can be evaluated by trained tasting panels.

191 However, data on dietary taste patterns in early childhood are scarce.

192 We aimed to evaluate dietary taste patterns in early childhood, to examine their trac

193 Dietary taste patterns in this Dutch cohort were more varied and

194 Important factors related to dietary taste patterns of young children are maternal sociodemog

195 w study shows that they are also involved in taste perception in fruit flies, significantly expanding

196 an association between host behavior (sweet taste perception) and oral catabolism of sugar.

197 significantly affect the temporal profile of taste perception, at least to sweet and salty compounds.

198 s the primary cortical substrate involved in taste perception, yet some question remains as to whethe

199 : smaller molecular size may lead to quicker taste perception.

200 le, apical microvillus extending through the taste pore, and are characterized by a small accumulatio

201 gle apical microvillus extending through the taste pore, and specialized "atypical" mitochondria at f

202 brane, and multiple apical microvilli in the taste pore.

203 r extend outward reaching midway up into the taste pore.

204 Early exposure to sweet tastes predicts similar food preferences and eating beha

205 Taste preference is an important determinant of dietary

206 but no brain region exhibited any consistent taste preference.

207 industries, on the basis of convenience and taste preference.

208 ies should focus on association with altered taste preferences and potential oral health consequences

209 of this study were to investigate changes in taste preferences and taste-induced brain responses afte

210 such distraction-induced decreases in neural taste processing contribute to individual differences in

211 Taste processing is an essential ability in all animals

212 are able to maintain sensory-discriminative taste processing, albeit with attenuated sensitivity for

213 rves visceral-emotional functions, including taste processing, and is implicated in drug craving and

214 raction during consumption attenuates neural taste processing.

215 ness and deliciousness), but also the actual taste properties on sampling the food itself.

216 nveyed more information distinguishing basic taste qualities and different salts than other cells.

217 support the idea that the representation of taste qualities in GC of alert mice is sparse and distri

218 fic blood components associated with diverse taste qualities.

219 These results suggest that taste quality is not represented topographically, but by

220 This suggests that taste quality is represented by a spatial population cod

221 r SGs found in stevia leaf, and has a better taste quality than many of the major SGs.

222 ever, multivariate analyses reliably decoded taste quality within the bilateral mid-insula as well as

223 imulus by rats thought to represent a unique taste quality, and the "sour" stimulus citric acid; NaCl

224 ficant differences in appetitive or aversive taste reactivity (TR) to sucrose was observed indicating

225 atedly been demonstrated to increase hedonic taste reactivity, yet the contribution of specific NAcSh

226 llular functional assays show that the sweet taste receptor is activated in vitro by a new scaffold o

227 olecular docking of these molecules on sweet taste receptor performed to obtain their binding energy,

228 Because the sweet taste receptor structure has not been experimentally sol

229 s of bio-inspired materials, such as natural taste receptors (TRs) regarding receptor/ligand affinity

230 lated, metabolite production in proximity to taste receptors could reach relatively high concentratio

231 preference for sugar even if they lack sweet taste receptors, indicating a mechanism independent of t

232 stimuli through the papilla matrix to reach taste receptors, processes that are poorly understood.

233 d connectivity of this region to a secondary taste region in the right OFC (P-family-wise error, clus

234 However, the relationship between taste-related and lick-related activity in rNTS remains

235 e pattern analysis were used to characterize taste-related informational content in human insular cor

236 gastrectomy (VSG) and to identify potential taste-related predictors of weight loss.METHODSFemales,

237 The use of structure-taste relationships remains one of the most rational str

238 essed dramatically in recent years, mosquito taste remains greatly understudied.

239 er multiple spatial scales demonstrates that taste representations are distributed across the cortex,

240 However, current evidence for cortical taste representations remains contradictory.

241 o test for task- and concentration-invariant taste representations.

242 Taste response was assessed after reaching maturity, usi

243 The spatial organization of taste responses in the gustatory insular cortex (GC) is

244 us activity, licking-related rhythmicity and taste responses.

245 e exposure, had larger place fields than non-taste-responsive cells overlapping with stimulus deliver

246 We identified a subset of taste-responsive cells that, even prior to taste exposur

247 Taste-responsive cells' place fields then contracted as

248 responses within a preconfigured network of taste-responsive hippocampal place cells with large fiel

249 Taste-responsive units exhibited increased sharp-wave ri

250 It remains unknown, however, whether taste responsiveness is intrinsic to a subset of place c

251 and intensity of low- and high-concentration tastes (salty, sweet, sour, and bitter) in two fMRI expe

252 vation of GAD65(+) cells may generate a salt-taste sensation in the brain.

253 posure to diets rich in sugar and fat lowers taste sensation, changes food choices, and promotes feed

254 These results indicate that sweet and salt taste sensitivity could be reduced even in asymptomatic

255 BGCX significantly impaired taste sensitivity to NaCl, as expected, but not to Maltr

256 ory cortex (GC) lesions significantly impair taste sensitivity to salts (NaCl and KCl) and quinine ("

257 thermore, there was evidence that individual taste sensitivity to sucrose was related to differences

258 X, but not LGCX, also significantly impaired taste sensitivity, but only to NaCl, suggesting some deg

259 loid 1 (TRPV1) is a key target for the spicy taste sensor and analgesic drug development.

260 bilateral lesions in GC do not disrupt basic taste signal detection to all taste stimuli uniformly.

261 ent manner to control neuronal excitability, taste signaling and pathologies of depression and Alzhei

262 ring, correlating with altered expression of taste signaling elements, which likely drive increased a

263 expression levels of cholinergic and bitter taste signaling transcripts (Tas2r108, Gnat3, Trpm5).

264 ponsible for food valuation and transforming taste signals into motivation to eat, the authors compar

265 ssing the hedonic and aversive properties of taste.SIGNIFICANCE STATEMENT The insula is the primary c

266 els, the primary conduit land animals use to taste sodium.

267 ation altered the spatial layout of putative taste-specific patterns with distinct, almost nonoverlap

268 the long-sought neuronal factor that acts on taste stem cells for maintaining taste tissue homeostasi

269 taste cells with new ones generated by adult taste stem cells.

270 ruitment of neural circuitry that translates taste stimulation to motivated eating behavior when hung

271 ery, water-deprived rats were presented with taste stimuli in an experimental chamber.

272 disrupt basic taste signal detection to all taste stimuli uniformly.

273 the rNTS, 50 cells responded to one or more taste stimuli without GABA enhancement.

274 Diffusivity of these taste stimuli, determined mostly by molecular size, corr

275 A novel, pleasant taste stimulus becomes aversive if associated with gastr

276 sufficient to change the hedonic value of a taste stimulus.

277 he relatively low spatial resolution used in taste studies to date.

278 flexes to locally released bacterial bitter "taste" substances are most probably initiated by trachea

279 uring scanning, male and female participants tasted sweet, salty, sour, and tasteless liquids, delive

280 n a species adapts to a new environment, its taste system must adapt to detect new death threats.

281 During development of the peripheral taste system, oral sensory neurons of the geniculate gan

282 Taste systems detect a vast diversity of toxins, which a

283 glucose tolerance test (oGTT) and the Sweet Taste Test (STT) were measured in buprenorphine- (n = 26

284 In Study 2 (N = 72), during a bogus taste test, participants consumed less from straight-sid

285 after reaching maturity, using brief-access taste testing, with female offspring of obese dams showi

286 ue to the high organic acid content and sour taste, the fruits are rarely used in juice production.

287 s because of an adverse event "abnormal drug taste." The most common adverse events were vomiting (24

288 tment after 3 days because of "abnormal drug taste." The most commonly reported adverse events in pat

289 hat acts on taste stem cells for maintaining taste tissue homeostasis.

290 s to whether this region represents distinct tastes topographically or via a population code.

291 Inhibition of the taste transduction cascade abolished the increase in [Ca

292 earch has been done to explore their role in taste transduction.

293 Cluster analysis based on taste values identified 5 taste clusters that we named:

294 Our univariate analyses revealed that all tastes (vs tasteless) activated primary taste cortex wit

295 participants who reported loss of smell and taste was higher in those with a positive test result (4

296 ata argue that diet-dependent alterations in taste weaken satiation by impairing the central processi

297 tributes to its strong and pungent smell and taste, while isoamyl acetate adds intense 'fruity' and '

298 stems for the recognition of a wide range of tastes with a sensitivity and selectivity which are indi

299 y, we examined the spatial representation of taste within the human brain using ultra-high resolution

300 to reliably decode the identity of distinct tastes within those mid-insula regions, as well as brain