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The present study examined the relationship between vesicular glutamate transpoter-3 (VGLUT3) positive cells and the activation of neurons in the brainstem and amygdala by bitter taste, using double-labeling immunohistochemistry. Conscious animals were subjected to intraoral bitter taste stimulation with quinine solution. Following this, neuronal activation was assessed by c-Fos expression and an analysis of c-Fos expression cells, VGLUT3 positive cells and double-labeled cells was made in the nucleus of the solitary tract (NST), the parabrachial nucleus (PBN) and amygdala. Results showed that intraoral bitter taste stimulation led to significant increases in the number of c-Fos-expressing and double-labeled cells in the NST, PBN and amygdala. Results also showed a decrease in the number of c-Fos-positive and double-labeled cells in the amygdala, in comparison with neurons in the brainstem, after bitter taste stimulation. These results suggest that bitter taste activates cells in the NST, PBN and amygdala and these effects are partly mediated by VGLUT3 positive cells. Moreover, double-labeled neurons also exhibited a preferential distribution after quinine stimulation compared to water stimulation.
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http://dx.doi.org/10.1016/j.brainres.2012.01.012 | DOI Listing |
J Agric Food Chem
September 2025
Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
The Sensomics approach, including activity-guided fractionation and taste dilution analysis, was employed to identify the key compounds responsible for the bitter off-taste of sunflower press cake. A combination of liquid chromatography-tandem mass spectrometry, liquid chromatography-time-of-flight-mass spectrometry, one-/two-dimensional nuclear magnetic resonance spectroscopy, and dose-overthreshold factor calculation led to the identification of 9,12,13-trihydroxyoctadec-10-enoic acid, 9,10,11-trihydroxyoctadec-12-enoic acid, 11,12,13-trihydroxyoctadec-9-enoic acid, (10,12)-9-hydroxyoctadeca-10,12-dienoic acid, (10,12)-9-hydroxyoctadeca-10,12-dienoic acid, (9,11)-13-hydroxyoctadeca-9,11-dienoic acid, (9,11)-13-hydroxyoctadeca-9,11-dienoic acid, (9,11)-13-oxooctadeca-9,11-dienoic acid, α-linolenic acid, linoleic acid, oleic acid, 2-hydroxyoleic acid, palmitic acid, stearic acid, and novel pinocarveol β-d-apiofuranosyl-(1→6)-β-d-(4--caffeoyl) glucopyranoside as contributors to the bitterness of sunflower press cake. The findings provide valuable insights into the sensory challenges associated with using sunflower press cake in food applications and offer pathways to enhance its palatability and potential as a sustainable protein alternative to meet future protein demands.
View Article and Find Full Text PDFFood Chem
August 2025
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
The absence of reliable identification technologies limits the authentication of geographical origin and growth conditions in large yellow croakers (LYCs). This study addressed this issue by analyzing odor and taste-active compounds to enable effective differentiation and quality evaluation. The findings revealed that inorganic sulfides, alcohols, aldehydes, ketones, nitrogen-containing oxides, and methyl compounds served as potential odor markers for the rapid discrimination of LYC meat from various origins, with 3-methyl-1-butanol and hexanal identified as key distinguishing odor compounds.
View Article and Find Full Text PDFWien Klin Wochenschr
September 2025
Department of Urology, Hospital of Bolzano (SABES-ASDAA), Teaching Hospital of Paracelsus Medical University (PMU), Bozen, Italy.
Persistent singultus (hiccups) can be distressing and challenging to manage in the postoperative setting. While pharmacological interventions such as metoclopramide are commonly used, their effectiveness is often limited. Gentian root (Gentiana lutea) contains intensely bitter secoiridoid compounds known to stimulate vagally mediated reflexes and has a long history of use for digestive complaints.
View Article and Find Full Text PDFClin Otolaryngol
September 2025
Aurelius Hospital Nilai, Nilai, Negeri Sembilan, Malaysia.
Objectives: The expression and functionality of bitter taste receptors (T2Rs) in the sinonasal mucosa have been linked to variations in chronic rhinosinusitis (CRS) severity and susceptibility, suggesting a potential therapeutic target for managing this chronic condition. This study is an initial proof-of-concept study to explore the potential of nasal bitter taste testing as a screening tool for CRS, aiming at developing a screening method to detect the bitter taste receptor in the nose and its sensitivity between healthy individuals and those with CRS using available bitter ligands; therefore, coming up with a suitable titration of this ligand for future use.
Methods: A cross-sectional study of 84 adults (42 with CRS and 42 healthy controls) evaluated nasal glucose levels and phenylthiocarbamide (PTC) taste sensitivity.
J Food Sci
September 2025
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei, China.
Liqueur koji-fermented foxtail millet beverages offer distinctive flavors and health benefits, but the interrelationships among flavor compounds, sensory properties, and antioxidant activity remain unelucidated. This study systematically mapped dynamic changes across a standardized 72 h fermentation using chromatographic, electronic sensory approaches, and antioxidant assays. Key results revealed glucose, lactic acid, and succinic acid as primary taste-active indicators through HPLC.
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