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213 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalMOUSE STRAIN DIFFERENCES IN FAT APPETITE: INITIALOROSENSORY RESPONSE AND LONG-TERM INTAKEGlendinning J.I. 1 , Feld N. 1 , Sclafani A. 2 1 Biological Sciences, BarnardCollege, New York, NY; 2 Psychology, Brooklyn College, Brooklyn, NYThe interaction of orosensory, experiential and genetic factors in fatappetite was examined in mice. The orosensory appeal of fat wascompared in 7 inbred strains of mice by measuring initial lickingresponses to a range of concentrations of intralipid (IL), a stableemulsion of soybean oil in water, and long-term intake of a range ofconcentrations of IL in 24-hr oil vs. water tests. Initial licking responsesreliably predicted strain differences in 24-h intake of 1% IL, but not of5, 10 or 20% IL. Additional tests with 2 strains examined the responseto nonnutritive (olestra) and nutritive (IL) oils in 24-h oil vs. water tests.Compared to 129P3 mice, C57BL/6 (B6) mice showed greateracceptance of and preference for all concentrations of olestra (0.3125–2.5%), and the low (0.3125–5%) but not the high concentrations of IL(10 and 20%). When retested with IL, both strains showed increasedintakes of and ~90% preferences for all concentrations, although the B6mice still consumed more 0.625–2.5% IL than the 129P3 mice. Theselatter findings, together with results obtained in a previous intragastricIL infusion study, indicate that positive post-oral feedback increases fatpreference and acceptance in mice. Overall, our findings indicate thatmouse strains differ significantly in their intake of fat, and that thesestrain differences are due to a complex interaction between orosensoryresponsiveness and post-oral nutritive feedback (positive and negative).Supported by NIH grant DK31135.214 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalWEIGHT GAIN, OLFACTORY SENSITIVITY AND KV1.3EXPRESSION: IS THERE A LINK?Tucker K. 1 , Dunham J. 1 , Walker D. 1 , Overton M. 2 , Fadool D. 1 1 Dept. ofBio. Sci., Florida State University, Tallahassee, FL; 2 College ofMedicine, Florida State University, Tallahassee, FLMice deficient in the voltage-gated potassium channel, Kv1.3, haverecently been shown to have increased odor sensitivity (both thresholdand discrimination) and are resistant to high fat diet-induced weightgain. These observations lead us to question whether the control ofweight and olfactory acuity are interrelated through Kv1.3 signaling. Toaddress this issue, melanocortin 4 receptor (MC4R) deficient mice (ananimal model of obesity due to hyperphasia and reduced metabolic rate)were bred with Kv1.3-null mice to produce various allelic combinationsof both genes. Use of metabolic chambers revealed that Kv1.3-null micewere more active, have an elevated dark phase metabolism, andexhibited altered ingestive behavior. Body weight monitored over a 10month interval demonstrates that the significant weight gain of MC4Rnullanimals beyond 2 months of age is suppressed in the Kv1.3-nullbackground (10 month weights: 52.8 ± 3 g MC4R -/-; 29.2 ± 1 g WT;32 ± 1 g double mutant; ANOVA, snk). General anosmia tests wereconducted on WT, MC4R-null, double mutant, and diet-induced obesemice. Whereas the ratio of time to find a cracker\marble wassignificantly reduced for Kv1.3-null compared to WT mice, that forMC4R-null mice was not altered compared to WT controls (Arc-Sinpercentage Student´s t-test). Object recognition tests performed on thesame four types of mice indicated that MC4R-null mice displayedimpairment of object memory after 1 or 24 hours and diet-inducedobese mice displayed impairment at 24 hours. These data demonstratethat an ion channel prevalent in the olfactory system interceptshormonal pathways essential to the regulation of energy homeostasis.This work was supported by NIH DC03387 (NIDCD) and T32DC00044 to FSU.215 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalMITRAL CELLS IN POSTNATALLY UNDERNOURISHEDRATS.Frias C. 1 , Torrero C. 1 , Regalado M. 1 , Rubio L. 1 , Salas M. 11 Developmental Neurobiology and Neurophysiology, INB, UNAM.Campus Juriquilla, Queretaro, MexicoMitral cells (MC) are one of the main elements conforming theolfactory glomeruli (OG), the functional unit of the olfactory bulb.Perinatal undernourishment modifies the cytoarchitectonic organizationof the nervous system, whereby the aim of this study was tocharacterize some morphometric parameters of MC cells in lactatingrats chronically undernourished. Male rats were used, 24 control (C)and 24 undernourished (U) distributed in three ages: 7, 14, 21 D.Undernourishment was done by the nipple ligation of one of a pair ofdams. Brains were Golgi-Cox impregnated and cut into coronal sections(140 µm). The soma and dendritic parameters of MC were obtained byusing an image analyzer. Ear and eye opening delaying was observed inU group (U-Mann-Whithney, p < 0.05). Significant alterations in somaand decreased dendritic processes were observed (ANOVA, p < 0.01).The soma area of MC was lower on day 7, and larger on 14 in the Urats. Distal dendritic orders (5th, 6th and 7th) were absent in the Ugroup at the three ages as well as lower dendritical length was alsoobserved. Postnatal organization of OG in the olfactory bulb dependsmainly on MC characteristics; thus, dendritic alterations during thiscritical period of development should probably modify the neuronalcommunication conforming the OG with effects that could remain atlater ages. Supported by: DGAPA/UNAM, IN210903 and CONACYT125095. We thank P Galarza, R Silva, N Hernandez, L Gonzalez and MGarcia for their support.216 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalCROSSMODAL ASSOCIATIONS BETWEEN OLFACTION,VISION, AND TOUCHDemattè M.L. 1 , Sanabria D. 2 , Spence C. 2 1 Cognitive Sciences andEducation, University of Trento, Rovereto, Italy; 2 ExperimentalPsychology, University of Oxford, Oxford, United KingdomWe investigated crossmodal associations between odours, colours,and fabrics using a variant of the Implicit Association Test (IAT). InExperiment 1, participants made speeded discrimination responses to aseries of unimodal target stimuli (strawberry odour, spearmint odour, apink colour patch, or a turquoise colour patch) by pressing one of tworesponse keys. The stimulus-response assignments of targets onto thetwo response keys were varied in order to generate both compatible(e.g., strawberry and pink) and incompatible (e.g., spearmint and pink)response mapping blocks of trials. The results showed that the odourcolourpairings sharing the stronger association (compatible responsemappings) resulted in faster (F(1,15) = 22.14, p < 0.001) and moreaccurate responses (F(1,15) = 12.59, p < 0.01) than those sharing aweaker association (incompatible response mappings). In Experiment 2,we used the IAT to demonstrate the existence of crossmodalassociations between odour and touch (fabric swatches ranging insoftness) as well. The pairings of lemon odour-`feels soft´ and animalodour-`feels rough´ onto the same response keys resulted in more rapidresponses than the opposite pairing (e.g., lemon with rough; F(1,23) =5.70, p < 0.05). These results suggest the existence of systematic odourcolourand odour-touch associations that are robust enough to behighlighted indirectly. Our results also provide a novel extension of theIAT paradigm to the crossmodal study of olfactory-visual and olfactorytactileassociations. [M.L.D. was supported by a grant from theUniversity of Trento]54
217 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalFMRI OF SUBTHRESHOLD INTEGRATION OF ODORS ANDTASTES: A STUDY OF LEARNED CONGRUENCYBreslin P.A. 1 , Galindo-Cuspinera V. 1 , Alarcon S.M. 1 , Lee W. 1 , ValdezJ. 2 , McGue C. 2 , Barrett F. 2 , Pratiwadi R. 2 , Tharp A.A. 1 , Tharp C. 1 ,Dalton P. 1 , Turetsky B. 2 , Loughead J. 2 1 Monell Chemical SensesCenter, Philadelphia, PA; 2 Psychiatry, University of Pennsylvania,Philadelphia, PASub-threshold integration of a congruous smell and taste pair, but notan incongruous smell and taste pair (Dalton et al., 2000), showed thatflavor perception might arise from the central neural integration of thismulti-modal input. One question that remained, however, was why anincongruous pairing of stimuli would fail to integrate. To determinewhether prior exposure played a role in summation of tastes and odors,we tested the sub-threshold integration of otherwise incongruous pairsof stimuli prior to, during, and following their three-weekadministration in gum form. Following exposure, the integrationthreshold for the exposure pair fell, demonstrating newly acquiredsummation, while the integration thresholds of combinations notexperienced during exposure remained constant. The failure of theincongruous taste and smell stimuli to integrate may be attributed to alack of prior experience with their pairings. fMRI of brain BOLD signalin subjects throughout the study reveal that subthreshold stimuli activatetraditional brain regions for taste and smell and show enhancedactivation when integrated. Supported in part by NIH DC02995 & P50DC0670 to PASB219 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and Trigeminal`ACTIVE´ TASTING SELECTIVELY ENHANCESPERCEPTION OF MSG ON THE FRONT OF THE TONGUEGreen B. 1 , Urban L. 1 1 The John B. Pierce Laboratory, New Haven, CTTasting is an active process that occurs in the context of mechanicalstimulation. The present study followed up our recent finding that activetasting enhanced perception of MSG more than other tastes, particularlyin the front of the mouth. In the prior study sucrose, NaCl and MSGwere swabbed onto the tongue tip or both the tongue tip and hard palate(which contains no taste buds), and taste intensity was rated afterpassively receiving the stimulus or touching the tongue to the roof ofthe mouth and swallowing once. Active tasting increased perception ofsucrose and MSG when stimulus was applied to both surfaces, butenhanced only perception of MSG when it was applied just to thetongue. Because MSG is perceived more strongly in the back of themouth, it was possible that swallowing caused MSG to spread toposterior taste areas. We tested this hypothesis by swabbing sucrose,NaCl, citric acid, QSO 4 and MSG onto the tongue tip and asking Ss (n =22) to rate taste intensity on the gLMS under two conditions: with thetongue immobile and after Ss said the word “taste” three times.Articulating “taste-taste-taste” produced mechanical stimulation at thetongue tip while limiting stimulus spread to the anterior hard palate. Thearticulation condition led to higher intensity ratings relative to thepassive condition only for the savory taste of MSG [F(4,168) = 2.78; p< 0.05]. This result rules out stimulus spread as the primary cause ofsavory taste enhancement during active tasting and implies thatenhancement is caused by a mechanical or tactile effect that is specificto perception of MSG. (Supported in part by NIH grant DC005002)218 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalHUMAN CORTICAL ACTIVITY OF TOUCH SENSATION ANDLATERALITYKobayakawa T. 1 , Gotow N. 1 , Toda H. 2 , Saito S. 1 1 Institute for HumanScience and Biomedical Engineering, National Institute of AdvancedIndustrial Science and Technology, Tsukuba, Ibaraki, Japan; 2 NationalInstitute of Advanced Industrial Science and Technology, Tsukuba,Ibaraki, JapanIn daily life, touch or texture sensation of food will always presentsimultaneously with taste or flavor. The interaction between touchsensation and gustation, however, is still little known. In order toinvestigate interaction, we tried to establish basic method forpresentation touch sensation that is suitable for evoked potential ormagnetic fields. Air puff or electric stimulation is generally used formeasuring evoked potential of touch sensation in hands or legs. In caseof measurement for tactile sensation of tongue, however, electrode willgive artifact to MEG sensors, because tongue is near to sensors.Additionally, air puff method will generate explosion noise atstimulation and will evoke auditory sensation simultaneously. In orderto solve these problems, we have developed new method, not puffingair but pulling tongue mucosa by utilizing vacuum chamber. Wesucceeded to obtain evoked magnetic fields without any artifact. Wepresented touch stimulation to right and left edge of participants´tongue, which was located about 2 cm from the center. We presentedtactile stimulus during 2 ms and average inter stimulus interval was twoseconds, which was randomized in range 1000 ms. 200 trials werepresented to each side, and sampling rate was 625 Hz. Clear magneticdistribution pattern was observed about 90 ms after stimulus, andestimated equivalent current dipoles (activated area) were located inbottom of central sulcus. More precise analyses are in progress.220 Poster Multimodal, Chemosensory Measurement,Psychophysical, Clinical Olfactory, and TrigeminalOVEREXPRESSION OF K+ CHANNEL SUBTYPES ALTERSRESPONSIVENESS TO FATTY ACIDS IN A CHEMOSENSORYCELL LINEShah B.P. 1 , Hansen D.R. 1 , Gilbertson T.A. 1 1 Biology & The Center forIntegrated BioSystems, Utah State University, Logan, UTOur studies in obesity-prone and –resistant rats suggest that the ratioof fatty acid-sensitive (fa-s) to fatty acid-insensitive (fa-i) delayedrectifying K + (DRK) channels contributes to differences in dietary fatpreference (Gilbertson et al. Physiol. Behav. 86:681, 2005). Usingheterologous expression, we have determined that the KCNA & KCNBDRK families are fa-s channels, while the KCNC family is fa-i. To testthe hypothesis that the ratio of fa-s:fa-i DRK channels alters fatty acidresponsiveness, we have attempted to overexpress a fa-i channel(KCNC1) or a fa-s channel (KCNA5) in an enteroendocrine cell line(STC-1) using lipofectamine-mediated transfection. STC cells respondto polyunsaturated fatty acids (PUFAs) in a similar fashion to tastereceptor cells (TRCs). However, unlike TRCs, PUFAs (10 µM) inhibitonly ~40-50% of the total DRK current in STC cells. Using patchclamp, we have examined the effect of linoleic acid (10 µM) on DRKcurrents in STC cells cotransfected with GFP and either KCNA5 orKCNC1. Overexpression of the fa-i KCNC1 channel leads to anincrease in total DRK current and a marked reduction in fatty acidresponsiveness consistent with our model. Currently, we are exploringwhether overexpression of the fa-s KCNA5 channel enhances the fattyacid induced inhibition of DRK currents. Our data support the idea thatfatty acid responsiveness in chemosensory cells is determined by therelative expression of fa-s and fa-i DRK channels and that this ratio mayhelp determine the magnitude of sensory signals conveyed by dietaryfat. Supported by DK59611 (TAG).55
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