Abstracts - Association for Chemoreception Sciences

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P O S T E R S Taste stimuli (33 total) included the bitters SOA (0.1, 0.3, 1 mM), cycloheximide (cyx; 0.3, 3, 30, 100, 300 mM), denatonium (den; 0.1, 0.3, 1, 3, 10 mM), nicotine (nic; 0.3, 1, 3, 10 mM), papaverine (pap; 0.1, 0.3, 1, 3 mM), quinine (qui; 0.3, 1, 3, 10 mM), and sweet, sodium salt and acidic stimuli. For each mouse, electrode tracts were marked and dye was used to verify sites of oral stimulation, which included posterior tongue papillae. Preliminary analyses of 6 C3.SW and 9 C3 cells indicate that Soa genotype and stimulus concentration interact to influence NTS unit responses (net spikes) to den (F4,52 = 3.4, P = 0.01), pap (F3,39 = 6.7, P 〈 0.01) and qui (F3,39 = 7.2, P 〈 0.01), with responses at some concentrations larger in C3.SW cells (planned comparisons, P 〈 0.05). Non-significant trends were noted for other bitters, with activity to SOA and nic tending to be larger in C3.SW cells. The collection of more data is underway. Our preliminary findings raise the possibility that allelic variation at Soa influences central taste responses to multiple types of bitter stimuli. How Soa genotype impacts the distribution of NTS cells and neural coding will be assessed with more data. Acknowledgements: NIH DC008194 #P21 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Signal Detection Analysis of Oral Sensory Responses to Fat in Mouse Central Gustatory Neurons Christian H. Lemon, David M. Wilson Saint Louis University School of Medicine Saint Louis, MO, USA The gustatory properties of free fatty acids (FFAs) remain enigmatic. In rats, severing the chorda tympani taste nerve alters oral behaviors to FFAs, but orally-applied FFAs fail to evoke activity in integrated recordings from this nerve. A fat taste signal could be subtle, variable or contributed by additional afferents. We electrophysiologically recorded from single taste neurons in nucleus tractus solitarius (NTS) in anesthetized C57BL/6J mice while stimulating oral tissue with 0.5 (M) sucrose, 0.1 NaCl, 0.01 HCl, 0.01 quinine and 176 or 352 mM Na + -linoleate (LA), a watersoluble form of linoleic acid used in behavioral studies. Stimuli were applied to the entire mouth, innervated by multiple oral sensory nerves terminating in NTS. Across 15 taste-sensitive cells the mean response (net spikes) to LA (6.6 ± 2.3 [SE] spikes) was low relative to that evoked by other tastants (least effective, quinine: 41.6 ± 8.7 spikes). In 7 cells held for a long time their ability to signal LA was assessed using signal detection methods. Cells were repeatedly tested with LA, an equimolar Na + control (176 or 352 mM NaCl) and water, making 414 trials (median trials/stimulus = 15) available for analysis. Receiver operating characteristic curves indexed the performance (PD) by which each cell’s firing rate could detect stimuli from water. Some cells discriminated (best: PD = 1, perfect detection) LA and water whereas others did not (worst: PD = 0.55, near-chance detection). Neurons (n = 4) that could detect LA from water (mean PD = 0.94 ± 0.03) by 1 just noticeable difference (PD > 0.75) showed some ability to also detect equimolar NaCl against water (mean PD = 0.75 ± 0.04). Thus far, a subset of cells is sensitive to Na + -linoleate but Na + may be involved in this sensitivity. Ongoing experiments will test other FFAs. Acknowledgements: NIH DC008194 #P22 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Trigeminal input may compensate for taste loss during flavor perception Jennifer J. Stamps, Linda M. Bartoshuk UF Center for Smell and Taste Gainesville, FL, USA Loss of retronasal olfaction means loss of flavor; flavor loss diminishes the pleasure of eating and may contribute to lower quality of life in the elderly and neurodegenerative populations. To devise effective interventions against the loss of flavor perception, a better understanding of how taste damage affects retronasal olfaction is required. When the chorda tympani nerve, one of the three cranial nerves that mediates taste, is anesthetized to mimic common clinical damage, retronasal olfaction is reduced by half (Snyder, 2008). Real-life, localized taste damage leading to reduced retronasal olfaction was explored. Subjects (n=46: 28 female, 18 male, age 19-91, mean age = 36.78, 24 had localized taste loss) were trained to use the generalized Labeled Magnitude Scale (gLMS) to rate the intensity of various chemosensations. A spatial taste test was performed to detect taste loss localized to discrete areas of the tongue innervated by different cranial nerves. Whole-mouth taste and oral trigeminal sensations (perceived viscosity and oral burn) were also assessed. Orthonasal and retronasal olfaction were evaluated using 20 food items that varied in smell, taste, and trigeminal intensities. Retronasal ratings were plotted against orthonasal ratings. ANOVAs compared individuals whose retronasal ratings fell below or above the regression line. For 6 of the foods (grape, butter, cinnamon, apple, mint, and strawberry), retronasal sensation was significantly (p
TGI. The present study investigated the sensation induced by a thermal stimulation device (six 3mm bars) on the mucocutaneous surface of the anterior part of the tongue in comparison to a stimulation on the glabrous skin of the palm. Thermal stimuli were homogeneous cold (18/18, 20/20, 22/22 and 24/24), homogeneous warm (36/36, 38/38, 40/40 and 42/42) and mixed cold and warm bars (TG conditions: 24/36, 22/38, 20/40 and 18/42) temperature (°C±1°C) combinations. Forty subjects reported their sensation using scales of thermal (cold-warm) and pain intensities and qualitative descriptors (hot, cold, painful hot, painful cold, burning, prickling/tingling/stinging). Homogeneous temperature combinations induced similar sensations on the hand and on the tongue. In agreement with other studies, a ‘hot’, ‘burning’ sensation associated with higher pain score was reported for mixed combinations on the hand. The intensity of this TGI was positively related to the magnitude of temperature difference between the warm and the cold bars. Interestingly, under the same TG conditions, sensations induced on the tongue were perceived as cold and non-painful and described, in some instances, as ‘tingling’. In conclusion, the TG conditions elicited a different sensation on the tongue and on the hand, most probably due to variation in thermal spatial sensitivity between these sites. #P24 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Flavor Integration of MSG and Citral: Response Time Measurement Timothy G. Shepard 1 , Maria G. Veldhuizen 1,2 , Adam Y. Shavit 1,3 , Lawrence E. Marks 1,3 1 John B. Pierce Laboratory New Haven, CT, USA, 2 Yale University School of Medicine New Haven, CT, USA, 3 Yale School of Public Health New Haven, CT, USA Previously, we investigated the integration of gustatory and retronasal olfactory components of flavorants by measuring simple response times (RTs) to three oral flavorants: sucrose (gustatory), citral (olfactory), and their mixture. Responses to the mixture were faster than values predicted by a model of probability summation of responses to the separate (independent) components, suggesting positive coactivation (integration) of gustatory and olfactory signals in flavor perception (Veldhuizen et al., Chemical Senses, 2010). In the present experiment, we tested for evidence of positive coactivation in speeded responses to a mixture, MSG-citral, that was less pleasant, less familiar, and less ‘congruent’ than the sucrose-citral mixture previously tested. Using our computer operated, automated flow system, on each trial we presented subjects a brief pulse (0.5 sec duration/5 ml volume) of one of three flavorants (MSG, citral, or their mixture) or distilled water. Subjects were instructed to press a button as quickly as possible when they detected any flavor but not respond to the water. Overall, RTs to the MSG-citral mixture were faster or equal to the value predicted by probability summation. The integration of MSG and citral does not appear to be as robust, however, as the integration of sucrose and citral in the earlier study. The present findings suggest that familiarity, congruence, and/or pleasantness with the mixture may influence the degree of integration of gustatory-olfactory signals during early stages of flavor processing. Acknowledgements: Supported by NIH grant R01 DC009021-03 to LEM. #P25 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Gustatory-Olfactory Interactions in Favor Perception? Adam Y. Shavit 1,2 , Timothy G. Shepard 1 , Maria G. Veldhuizen 1,3 , Kelly Burger 1 , Lawrence E. Marks 1,2 1 John B. Pierce Laboratory New Haven, CT, USA, 2 Yale School of Public Health New Haven, CT, USA, 3 Yale University School of Medicine New Haven, CT, USA Three experiments examined possible interactions between gustatory and retronasal olfactory components of flavorants (sucrose and citral). The first experiment used a two alternative forced choice method in an unspeeded task to measure the detection of each flavorant presented in water and in a weak background of the other flavorant. Results showed the detection of both sucrose and citral to be largely unaffected by the presence of a background of the other flavorant. The second experiment used a single stimulus method in a speeded task to measure response times (RTs) to discriminate the concentration of sucrose. Subjects were instructed to identify the sucrose concentration as weak or strong when it was presented in water and in a background of citral. (Although we attempted to implement the complementary experiment, we could not produce discriminable concentrations of citral because of the small volumes of solute used in our automated delivery system.) RTs to sucrose were smaller in the presence of the background, indicating facilitation (negative masking). The third experiment used a two alternative forced choice method in an unspeeded task to measure the discrimination of weak versus strong sucrose in water and in a background of moderate citral, and the discrimination of weak versus strong citral in water and in a background of moderate sucrose. The results showed little effect of the background on discrimination, although there was a suggestion of masking. The presence of facilitation (negative masking) in the speeded task but not in the unspeeded tasks suggests the possibility of distinct early and late processes in gustatory-olfactory flavor integration. Acknowledgements: Supported by NIH grant R01 DC009021-03 to LEM. #P26 POSTER SESSION I: TASTE IMAGING & PSYCHOPHYSICS; CENTRAL TASTE; MULTIPLE MODALITIES; CENTRAL & PERIPHERAL OLFACTION Taste-odor interactions: Enhancement of odor or taste? Danielle J Nachtigal 1 , Barry Green 1,2 , Samuel Hammond 3 , Juyun Lim 3 1 The John B. Pierce Laboratory New Haven , CT, USA, 2 Yale School of Medicine New Haven, CT, USA, 3 Department of Food Science and Technology, Oregon State University Corvallis, OR, USA Previous studies have reported different types of odor-taste interactions: some have reported that odors can enhance the perceived intensity of tastes, and others have reported that tastes can enhance retronasal odors (or flavors). During informal testing we observed that the presence of a taste appeared to reduce adaption to a retronasal odor in a manner consistent with enhancement of odor by taste. We therefore designed a study to determine whether enhancement predominates in taste-odor P O S T E R S Abstracts are printed as submitted by the author(s) Abstracts | 35
Page 1: AChemS Association for Chemorecepti
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Page 7 and 8: We are pleased to announce that sev
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Page 11 and 12: and against delta ENaC is being pur
Page 13 and 14: #13 SYMPOSIUM - GENETICS OF HUMAN O
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Page 19 and 20: esponse selectivity for both OSNs a
Page 21 and 22: elicit glucagon-like peptide-1 (GLP
Page 23 and 24: contrast, changing the concentratio
Page 25 and 26: of OBPs, we have systematically sup
Page 27 and 28: whereas mouse and joystick reaction
Page 29 and 30: POSTER PRESENTATIONS #P1 POSTER SES
Page 31 and 32: PROP strips and PROP solutions. PAV
Page 33 and 34: #P11 POSTER SESSION I: TASTE IMAGIN
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Page 39 and 40: delivered in the scanner intra-oral
Page 41 and 42: a universal odor descriptor map. Ho
Page 43 and 44: acetate or ethyl butyrate v/v in mi
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Page 47 and 48: #P54 POSTER SESSION II: OLFACTORY P
Page 53 and 54: hours later, the levels of prolifer
Page 55 and 56: extrusion from OSNs. We are charact
Page 57 and 58: anchor of ‘strongest sensation of
Page 59 and 60: cells within gustatory papillae, we
Page 61 and 62: excite menthol- and/or CA-sensitive
Page 63 and 64: gene, HMBS was used. All primers we
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Page 73 and 74: decreasing of endogenous volatiles
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pregnancy block. In order to unders
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of GSP neurons and 97% of PA neuron
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concentrations than flies raised on
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#P191 POSTER SESSION IV: CHEMOSENSO
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#P210 POSTER SESSION V: CENTRAL OLF
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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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#P278 POSTER SESSION VI: PERIPHERAL
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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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#P325 POSTER SESSION VII: OLFACTORY
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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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