How taste works: cells, receptors and gustatory perception

Kikut-Ligaj, Dariusz; Trzcielińska-Lorych, Joanna

doi:10.1515/cmble-2015-0042

Cited by 41 publications

(38 citation statements)

References 84 publications

(123 reference statements)

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“…It is well known that sourness strongly relates to pH [19]. Our previous report indicated that saliva pH affects sweetness sense [10].…”

Section: Discussionmentioning

confidence: 89%

Relationship of Sex, Age, and Preference Level of Sour Food with Sweetness Sensitivity in Young Japanese Adults

Aoyama¹

2017

JNHFS

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Objectives: The aim of this study was to establish a prediction system for taste sense according to questionnaire surveys about dietary background. This study is a follow-up to a previously published Previous Article. Research Methods & Procedures:A total of 63 healthy Japanese participants, aged 20-28 years, who did not have smoking and drinking alcohol habit, were surveyed. Questionnaires about background, which included Body Mass Index (BMI), preference level of using dipping sauces in eating, eating snack food, drinking soft drinks, and preference levels for four tastes were performed. Taste examination (sweetness, saltiness, sourness, and bitterness) was performed using the dropped disc method. Correlation and multiple regression analyses were performed between the taste sense properties and questionnaire survey data.Results: Multiple regression analysis showed that sweetness sensitivity (in which a higher score indicates lower sensitivity) was significantly affected by dietary background properties, with the strongest influence of sex, age and preference level of sour food. The following prediction equation was determined: Sweetness sensitivity=3.6 + [-0.25 × sex (male: 0, female: 1)] + (-0.03 × age) + [-0.13 × preference level of sour food (1: strongly disagree, 2: disagree, 3: neither agree nor disagree, 4: agree, 5: strongly agree)]. Analysis of variance showed an overall significant effect of these variables on sweetness sensitivity (R²=0.48, P < 0.01). Conclusion:Sweetness sensitivity could be predicted by sex, age, and preference level of sour food, through a multiple regression analysis, in a healthy Japanese population.

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“…It is well known that sourness strongly relates to pH [19]. Our previous report indicated that saliva pH affects sweetness sense [10].…”

Section: Discussionmentioning

confidence: 89%

Relationship of Sex, Age, and Preference Level of Sour Food with Sweetness Sensitivity in Young Japanese Adults

Aoyama¹

2017

JNHFS

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“…Taste buds consist of elongated taste cells and round basal cells. Taste cells are divided into 3 types; types I-III [Roper, 2013;Taruno et al, 2013;Kikut-Ligaj and Trzcielińska-Lorych, 2015]. Type I taste cells have oval nuclei and are considered to be associated with transmitter clearance.…”

Section: Discussionmentioning

confidence: 99%

TRPC1, TRPC3, and TRPC4 in Rat Orofacial Structures

Fujita

Sato²,

Yajima

et al. 2017

Cells Tissues Organs

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TRPC (transient receptor potential cation channel subfamily C) members are nonselective monovalent cation channels and control Ca²⁺ inflow. In this study, immunohistochemistry for TRPC1, TRPC3, and TRPC4 was performed on rat oral and craniofacial structures to elucidate their distribution and function in the peripheries. In the trigeminal ganglion (TG), 56.1, 84.1, and 68.3% of sensory neurons were immunoreactive (IR) for TRPC1, TRPC3, and TRPC4, respectively. A double immunofluorescence method revealed that small to medium-sized TG neurons co-expressed TRPCs and calcitonin gene-related peptide. In the superior cervical ganglion, all sympathetic neurons showed TRPC1 and TRPC3 immunoreactivity. Parasympathetic neurons in the submandibular ganglion, tongue, and parotid gland were TRPC1, TRPC3, and TRPC4 IR. Gustatory and olfactory cells were also IR for TRPC1, TRPC3, and/or TRPC4. In the musculature, motor endplates expressed TRPC1 and TRPC4 immunoreactivity. It is likely that TRPCs are associated with sensory, autonomic, and motor functions in oral and craniofacial structures.

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“…Taste dysfunction and other oral complications after irradiation (i.e., xerostomia, mucositis) lead to decreased appetite and life quality, thereby affecting the treatment outcome of these patients (Yamashita et al., ). Taste buds are the gustatory organs that mediate the sense of taste by taste cells (Kikut‐Ligaj & Trzcielinska‐Lorych, ). Accumulating evidence shows that the impairment of basal and differentiated taste cells in taste buds is the main cause of radiotherapy‐induced taste dysfunction (Yamazaki, Fujii, & Ochiai, ).…”

Section: Introductionmentioning

confidence: 99%