Abstracts - Association for Chemoreception Sciences

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P O S T E R S #P3 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Effects of BMI on fMRI Activation to a Pleasant Taste During Hedonic Evaluation in Older Adults Erin R Green 1 , Aaron Jacobson 2 , Lori Haase 1 , Claire Murphy 1,2,3 1 SDSU/UCSD Joint Doctoral Program in Clinical Psychology San Diego, CA, USA, 2 San Diego State University San Diego, CA, USA, 3 UCSD School of Medicine, Department of Head and Neck Surgery San Diego, CA, USA Although obesity is currently recognized as a global health epidemic, little attention has been directed to the rising prevalence of obesity in the fastest growing segment of the population, older adults. The objective of the current analysis was to investigate associations between body mass index (BMI) and fMRI activation to a pleasant taste during a hedonic evaluation task. Twenty healthy older adults (ages 65+) were recruited from the community and were screened for exclusionary criteria including dementia, ageuesia, and anosmia. Participants fasted for 12 hours prior to being scanned, during which time they received 8 separate administrations of a .64M sucrose solution separated by water rinses. T2*-weighted echo planar images were acquired using an event-related paradigm on a 3T GE Signa EXCITE Short-Bore research scanner. Data were processed using both whole brain and region of interest analyses, and systematic associations between BMI and fMRI activation to sucrose were found for both analyses. Specifically, BMI was negatively correlated with activation of the insula, nucleus accumbens and caudate nucleus. Although little is known about how reward processing of foodrelated stimuli is altered during the aging process, these data indicate a strong association between decreased activation of reward regions and greater amounts of body fat in otherwise healthy older adults. Further research is warranted to investigate whether decreased activation of the reward system may precede weight gain, or if food-related stimuli become less rewarding after an unhealthy accumulation of abdominal fat. Exploring relationships between chemosensory processing and levels of body fat in older adults may aid in increasing understanding of age-related nutritional problems and changes in eating behavior. Acknowledgements: Supported by NIH Grant #1 R01 AG04085 to C.M. #P4 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Neuroanatomical correlates: psychophysical evaluation of different taste qualities during hunger and satiety Lori Haase 1,2 , Barbara Cerf-Ducastel 2 , Erin Green 1,2 , Aaron Jacobson 2 , Claire Murphy 1,2,3 1 SDSU/UCSD JDP Clinical Psychology San Diego, CA, USA, 2 SDSU Psychology Department San Diego, CA, USA, 3 Division of Head and Neck Surgery, UCSD, School of Medicine San Diego, CA, USA The physiological states of hunger and satiety moderate brain activation in response to taste and flavor stimuli. We have shown that the psychophysical evaluation of taste stimuli influences the pattern of cortical activation. That is, different brain areas are involved in the evaluation of pleasantness (PL) relative to the evaluation of intensity (INT). fMRI was utilized to examine the patterns of cortical activation involved in psychological evaluation of PL and INT during hunger and satiety in response to 2 taste stimuli (sucrose and caffeine). During scanning, subjects were administered taste stimuli and were asked to evaluate the perceived PL or INT using the general Labeled Magnitude Scale. Image analysis was conducted using AFNI. A multiple linear regression was conducted to examine the potential relationships between perceived PL and INT of the taste stimuli and cortical activation. We have observed that during the PL evaluation, there are robust correlations between perceived PL and activation within the OFC. There was a positive correlation between PL and OFC activation for sucrose when hungry and negative correlation when sated; this effect is less robust for caffeine and relationships were positive across physiological conditions. In contrast, INT evaluation was associated with activation within the insula. Here we show that this relationship varies as a function of stimulus and physiological condition. There was a positive correlation between perceived INT and insula activation for sucrose when sated and for caffeine when hungry. These findings shed light on the impact of qualitative features on brain activation during psychophysical evaluation and may contribute to understanding the neural mechanisms of eating termination and over consumption. Supported by NIH grant AG04085 to C.M. #P5 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Validation of PROP Taste Strips for the NIH Toolbox Initiative Hetvi Desai 1 , Susan E. Coldwell 2 , James W. Griffith 3 , Lloyd Hastings 4 , Gregory S. Smutzer 1 1 Biology Department, Temple University Philadelphia, PA, USA, 2 Dental Public Health Sciences, University of Washington Seattle, WA, USA, 3 Department of Medical Social Sciences, Northwestern University Chicago, IL, USA, 4 Osmic Enterprises, Inc. Cincinnati, OH, USA The goal of this study was to validate the use of edible taste strips for examining 6-n-propylthiouracil (PROP) bitter taste function in humans. This validation was carried out by presenting participants with taste strips that contained either 400 or 600 nmoles of PROP and asking them to report on the intensity and hedonics of the perceived taste. Taste intensity values for PROP strips were compared to PROP and NaCl solutions according to Tepper et al. (Physiol. & Behav., 2001). These results were then compared to genotype analysis of the TAS2R38 bitter taste receptor gene. This gene exhibits variations at three distinct nucleotide sites, which directly affect PROP taster status. Participants with PAV/PAV or PAV/AVI genotypes were readily able to discriminate PROP strips from control strips, and detected PROP strips as bitter tasting. For PROP tasters (PAV/PAV or PAV/AVI genotypes), 400 nmole PROP strips resulted in generalized Labeled Magnitude Scale (gLMS; 0-100 scale) average values of 35, whereas taste intensity values for 600 nmole PROP strips averaged 40 on the gLMS. Non-tasters (AVI/AVI) averaged 10 on the gLMS for the 400 and 14 for the 600 nmole PROP strips. Average intensity ratings for 3.20 mMolar PROP solution by tasters was slightly higher (54) than for PROP taste strips, while average gLMS rating for 0.32 mMolar PROP solution by tasters was comparable to strips (33). Hedonics values were based on a three-face scale, and PROP tasters showed a dislike for both 28 | AChemS Abstracts 2010 Abstracts are printed as submitted by the author(s)
PROP strips and PROP solutions. PAV/PAV and PAV/AVI participants showed a larger difference between PROP strips and control strips, relative to AVI/AVI participants for the gLMS and hedonic data. These results indicate that edible strips are suitable for examining PROP taster status in humans. Acknowledgements: Supported by federal funds from the National Institute on Aging, National Institutes of Health, Contract HHS-N-260-2006 00007- C. (PI, R. Gershon), and by NIDCD R44 DC00729 #P6 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Differences in endogenous bitterness of Rebaudioside A do not appear to impact psychophysical compression of the sweetness power function Ellen D Mahan, Julie A Peterson, John E Hayes Department of Food Science, College of Agricultural Sciences, Penn State University Park, PA, USA Although natural high intensity sweeteners have long been a scientific curiosity, a stevia derived sweetener, Rebaudioside A (RebA), was recently granted GRAS status, resulting in renewed commercial interest and a new generation of natural sweeteners on the market. Because RebA is both bitter and sweet, variation in perceived bitterness may differentially impact RebA sweetness across individuals via mixture suppression. We speculated this would result in greater compression in the psychophysical function for RebA sweetness (eg sweetness would grow more slowly with concentration in those experiencing the most bitterness). Here, 21 subjects (5 men) tasted sucrose (1.8, 4.2, 5.6, 7.5, 18% w/v) and RebA (.013, .032, .042, .056, .13 % w/v) samples in triplicate, rating sweetness and bitterness using the generalized labeled magnitude scale (gLMS). Data were analyzed with a ‘poor-man’s multilevel model’: a compound specific power function was estimated for each subject via regression, and then each subject’s power exponent was used as a variable in a subsequent regression model. As anticipated, the power exponents for sucrose and RebA were correlated across subjects (eg greater growth in sweetness with concentration). Also, a subject’s sucrose exponent was greater than their RebA sweetness exponent in all cases. Contrary to our hypothesis however, we did not find the expected negative relationship between maximal RebA bitterness and compression in a subjects’ RebA sweetness function. Instead, we found a substantial trend in the other direction, such that RebA bitterness was positively correlated with an accelerating RebA sweetness function. Collectively, this suggests sweet specific or generalized supertasting may overwhelm mixture suppression in determining the sweetness of tastants that are also bitter. #P7 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Neural Correlates of Self-Initiated Tasting in Humans Danielle M Douglas 1 , Maria G Veldhuizen 1,2 , John Buckley 1 , Micheal Fritz 1 , Dana Small 1,2,3 1 John B. Pierce Laboratory New Haven, CT, USA, 2 Yale University School of Medicine New Haven, CT, USA, 3 Department of Psychology, Yale University New Haven, CT, USA Taste sensations occur primarily during the act of eating and drinking. To date, neuroimaging investigations have focused exclusively on measuring brain response to taste during passive delivery, where the subject lies and waits for a taste stimulus to arrive on their tongue or into their mouth. Recent work in animals highlights the importance of the act of obtaining a taste stimulus upon its neural representation. Moreover, it is clear that many of the regions that respond to taste in humans also orchestrate oral movement and somatosensation. The goal of the current study was to use fMRI to compare brain response to taste vs. tasteless during self-initiated vs. passive receipt. A custombuilt mouthpiece, equipped with a suction sensor that relayed signals to a computer to trigger immediate delivery, allowed subjects to self-initiate stimulus delivery. Ten subjects received tasteless and sucrose solutions during passive and self-initiated delivery. Delivery had no effect on perceptual ratings of intensity, familiarity, liking or sweetness. Imaging data were analyzed using a flexible factorial design based upon random effects models. Irrespective of stimulus, self-initiated vs. passive delivery was associated strong preferential response in bilateral insular and somatomotor mouth areas, striatum and cerebellum. Additionally, a stimulus by delivery interaction was observed in the frontal operculum, which responded maximally during sensation of a self-initiated taste. Trends towards a similar interaction were also observed in the insula and orbitofrontal cortex. These findings indicate that brain response to taste is significantly stronger when it is actively obtained and that the act of sucking is orchestrated by a network that overlaps with oral sensory areas. #P8 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Valid comparisons of food preferences Linda M. Bartoshuk 1 , Jaclyn J. Kalva 1 , Lorenzo A. Puentes 1 , Derek J. Snyder 1,2 , Charles A. Sims 1 1 UF Center for Smell & Taste Gainesville, FL, USA, 2 Yale University New Haven, CT, USA P O S T E R S Taste comparisons are commonly made with category scales (e.g., Natick 9-point), visual analogue scales and the Labeled Magnitude Scale, but labels on these scales generally fail to denote the same taste intensities to all, leading to invalid comparisons. To remedy this problem, we created a general Labeled Magnitude Scale (gLMS) encompassing all sensations (0=no sensation, 100=most intense sensation of any kind ever experienced). Because the most intense sensation ever perceived is rarely a taste, the top anchor of the gLMS acts as a standard for groups varying on a taste-related attribute (e.g., taste bud density), enabling valid taste Abstracts are printed as submitted by the author(s) Abstracts | 29
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the second a non-specific cation ch
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saline. Some of the labeled ORNs sh
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pregnancy block. In order to unders
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familiarity and cultural difference
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#P265 is found on page 128. #P266 P
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perception of purine 5’-ribonucle
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(CT), the greater superficial petro
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were significantly different from o
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MSG on NaCl is evidently highlighte
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consisting of motors and IFT comple
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wing. Philip Callahan exposed insec
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seem to indicate that total nasal v
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possibly suggesting non-apoptotic m
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of 7/10, and causing eyes to water
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showed that N1/P2 latencies were lo
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differentiated patients with AD (M=
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pleasantness 3)of mixtures (A,B), A
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Index Aarts, H - P328 Abe, K - P88,
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Haase, L - P3, P4, P29, P355 Haddad
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Murata, Y - P272 Murphy, C - P3, P4
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Veldhuizen, M - P7, P24, P25, P242,
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Registration 7:30 am to 1:00 pm, 6:
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See you next year! AChemS 33rd Annu
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Abstracts - Association for Chemoreception Sciences

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