Abstracts - Association for Chemoreception Sciences

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ut this was always the first trial. For the entire norming sample, small, but statistically significant, declines in taste intensity with age were observed for each of the four trials (Pearson correlations from -0.1 to -0.2, p
were phenotyped for detection thresholds for sweet (sucrose), savory (monosodium glutamate), and salty (NaCl) taste using age-appropriate psychophysical testings, dietary habits, blood pressure and obesity. Preliminary analyses revealed that the detection threshold for sucrose, salt, and MSG are similar to that previously reported in adults and there were no differences observed between normal weight children and obese children in the detection thresholds for any of these basic tastes. In normalweight, but not obese children, salt detection thresholds were positively correlated with systolic blood pressure. As a group, the greater the waist circumference, the lower the sucrose detection threshold (the more sensitive the child was to sucrose) (p=0.02). No such relationships existed for salt or MSG in children. Whether the lower detection thresholds for sucrose are associated with stronger reinforcing value of sweet foods, as has been observed in adults, and understanding the link between salt taste thresholds and blood pressure, are important areas for future research. Acknowledgements: This project was funded by an investigator-initiated grant from Ajinomoto, Inc. #P235 POSTER SESSION V: HUMAN TASTE PSYCHOPHYSICS; OLFACTION RECEPTORS; TASTE DEVELOPMENT Statistical Analysis of Factors Previously Described as Significant in the Ability to Taste Propylthiouracil Yields Roles for Age, Sex and Tas2r38 Haplotype, but not Fungiform Papillae Density Nicole L. Garneau, Tiffany Derr Denver Museum of Nature & Science Denver, CO, USA The Genetics of Taste research study at the Denver Museum of Nature & Science is in a unique position to collect samples from a diverse population across a wide age range. Using this large population sample we set out to establish the scientific credibility of our community-based laboratory by replicating four previously reported statistically significant factors in the ability to taste propylthiouracil; 1)Age, 2)Sex, 3)Tas2r38 haplotype, and 4)Fungiform papillae density. Using regression analysis and the Student T-test we can replicate the role of age and sex in taste score (gLMS following a propylthiouracil taste test). Similarly, the presence of at least one dominant allele for the Tas2r38 gene is a significant predictor of taste. Finally, in order to decrease subjectivity, we developed a dichotomous key for objective analysis of fungiform papillae density. Using this method we did not find that increased papillae density correlates to an increased propylthiouracil taste score. In conclusion, the ability to replicate the significance of age, sex and Tas2r38 haplotype, as well as the development of objective methodology for papillae analysis, all demonstrate the ability for citizen-scientists in a communitybased laboratory to collect, prepare and analyze data that can contribute to the field of chemoreception. In addition, we submit that using standardized methodology for fungiform papillae density allows for a more objective analysis of morphological data. Using this methodology we find no relationship between fungiform papillae density and propylthiouracil score in our data set. This data contradicts previously published studies and suggests that fungiform papillae density may not be as reliable a metric for classifying taster status as previously thought. Acknowledgements: This work was supported by volunteer citizen-scientists at the Denver Museum of Nature & Science, and through support from 2008-2012 from R25 RR025066 NIH NCRR SEPA. #P236 POSTER SESSION V: HUMAN TASTE PSYCHOPHYSICS; OLFACTION RECEPTORS; TASTE DEVELOPMENT The effects of temperature on sequential and mixture interactions between sucrose and saccharin Barry G Green 1,2 , Danielle Nachtigal 1 1 The John B. Pierce Laboratory New Haven, CT, USA, 2 Yale University School of Medicine New Haven, CT, USA The sweet taste of sucrose and saccharin has been shown to depend on stimulation of the T1R2-T1R3 receptor, but it is also clear that these two stimuli interact with the receptor in different ways. Most recently it was found that self-adaptation is temperature-dependent for sucrose but not for saccharin (Green & Nachtigal, 2012), and a previous study showed that high concentrations of saccharin can block the sweetness of sucrose (and of itself) and evoke a sweet water taste (Galindo-Cusperino et al, 2006). The aim of the present study was to determine if temperature modulates the ability of sucrose to cross-adapt saccharin and/or of saccharin to block the sweetness of sucrose and produce a sweet water taste. Subjects rated the sweetness and bitterness of 0.42 M sucrose, 3.2 mM saccharin, 100 mM saccharin, or binary mixtures of sucrose and the 2 concentrations of saccharin, with and without pre-exposure to themselves or each of the other stimuli. The variables of interest were the duration of pre-exposure (3 or 10 s) and solution temperature (37° or 21°C). The stimuli were sampled by dipping the tongue tip into the solutions, and intensity ratings were made on the gLMS before the tongue was retracted back into the mouth. The results confirmed the previous findings and showed that (1) the magnitude of sweet water taste (after exposure to 100 mM saccharin) is temperature-dependent, and (2) surprisingly, preexposure to sucrose for 3 or 10 sec appeared to counteract the ability of 100 mM saccharin to block sweetness, independent of temperature. These results support the hypothesis that sucrose and saccharin bind to at least 2 different sites on the T1R2-T1R3 receptor and raise new questions about the factors that can affect excitatory and inhibitory interactions between these sites. Acknowledgements: Supported in part by NIH grant DC005002 POSTER PRESENTATIONS Abstracts are printed as submitted by the author(s). 121
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AChemS Association for Chemorecepti
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Table of Contents 2013 AChemS Meeti
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2013 Annual Meeting Exhibitors EXHI
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2013 Awardees We are pleased to ann
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Oral Abstracts #1 GIVAUDAN LECTURE:
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#9 INDUSTRY SYMPOSIUM: TASTE AND SM
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#17 PLATFORM PRESENTATIONS: OLFACTI
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maintenance; demonstrate a contribu
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self renew, as well as produce post
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#35 SYMPOSIUM: NEW APPROACHES TO PH
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auditory cues anticipating the gene
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#46 PLATFORM PRESENTATIONS: TASTE P
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#51 SYMPOSIUM: EXPERIENCE DRIVEN PL
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#57 SYMPOSIUM: THE NEW ‘FACES’
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Poster Presentations #P1 POSTER SES
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For patients not involved in litiga
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show increased high-fat food avidit
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suggest that latency of the N1 OERP
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#P23 POSTER SESSION I: MULTIMODAL R
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and/or bitter taste are expressed n
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the mOR-EG receptor and MUPP1 and i
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odor responses. Recently, transient
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women; mean age 23.4 years; range 2
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#P61 POSTER SESSION II: OLFACTION D
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axons into the olfactory bulb where
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with the latency of quinine-induced
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allows visualization and quantifica
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via iontophoretic injection in the
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pharmacological inhibition of synap
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#P102 POSTER SESSION II: OLFACTION
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Page 72 and 73: #P113 POSTER SESSION II: OLFACTION
Page 74 and 75: #P118 POSTER SESSION III: TRIGEMINA
Page 76 and 77: nerve fibers. Nasal SCCs respond to
Page 78 and 79: study was to develop a paradigm for
Page 80 and 81: work was also partly supported by T
Page 82 and 83: 3.3 mm) placed at the olfactory cle
Page 84 and 85: #P145 POSTER SESSION III: TRIGEMINA
Page 86 and 87: taste qualities mice can identify i
Page 88 and 89: These results indicate that IL-1b r
Page 90 and 91: The purified protein was characteri
Page 92 and 93: #P167 POSTER SESSION IV: CHEMICAL S
Page 94 and 95: glutamate and monopotassium glutama
Page 96 and 97: from postoral sites are integrated
Page 102 and 103: is predominant in Asians. The G180R
Page 104 and 105: conserved regions of the AOB. Here
Page 114 and 115: early postnatal period. This shift
Page 116 and 117: #P222 POSTER SESSION V: HUMAN TASTE
Page 124 and 125: The taste test intraclass correlati
Page 128 and 129: epressive sequence contains binding
Page 130 and 131: Author Index Abdelhamid, Mostafa -
Page 132 and 133: Author Index, continued Dillon, T S
Page 134 and 135: Author Index, continued Karunanayak
Page 136 and 137: Author Index, continued Müller, Ch
Page 138 and 139: Author Index, continued Storace, Do
Page 140 and 141: Visual Program-at-a-Glance Posters
Page 142 and 143: A NNUAL AChemS Association for Chem
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Abstracts - Association for Chemoreception Sciences

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