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The gustatory system plays an important role in sensing appetitive and aversive tastes for evaluating food quality. In mice, taste signals are relayed by multiple brain regions, including the parabrachial nucleus (PBN) of the pons, before reaching the gustatory cortex via the gustatory thalamus. Recent studies show that taste information at the periphery is encoded in a labeled-line manner, such that each taste modality has its own receptors and neuronal pathway. In contrast, the molecular identity of gustatory neurons in the CNS remains unknown. Here, we show that SatB2-expressing neurons in the PBN play a pivotal role in sweet taste transduction. With cell ablation, in vivo calcium imaging, and optogenetics, we reveal that SatB2 neurons encode positive valance and selectively transmit sweet taste signals to the gustatory thalamus.
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http://dx.doi.org/10.1016/j.celrep.2019.04.040 | DOI Listing |
Chem Senses
September 2025
Rutgers University Department of Nutritional Sciences. 65 Dudley Road, New Brunswick, NJ 08901, USA.
Recent research has shown that KATP channels in mouse taste bud cells enhance glucose taste signaling by depolarizing the cell when ATP is present. Relatedly, estradiol has been shown to enhance glucose sensing in human pancreatic β cells via closure of KATP channels. Since taste tissue has estradiol receptors, we linked these two observations and tested whether elevated estradiol may also enhance taste sensitivity and liking for glucose in humans.
View Article and Find Full Text PDFFood Chem
August 2025
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Yunnan coffee is praised for the sweet caramel aroma and slightly sour taste, but its key flavor compounds and aroma formation mechanisms remain unclear. In this study, the dynamic changes of coffee aroma, amino acids, free fatty acids, free sugars, chlorogenic acids and caffeine at different roasting degrees were investigated by SAFE-GC-MS and HPLC. Roasted coffees exhibited richer flavor profiles, especially caramel, nutty and roasted flavors, while the grassy, cereal and beany flavors of green beans (GB) were significantly diminished.
View Article and Find Full Text PDFZhongguo Zhong Yao Za Zhi
July 2025
School of Pharmacy,Fujian University of Traditional Chinese Medicine Fuzhou 350122,China School of Chinese Materia Medica, Beijing University of Chinese Medicine Beijing 102488, China Engineering Research Center of Chinese Medicine Production and New Drug Development, Ministry of Education Beijing 1
The quality of traditional Chinese medicine(TCM) is a critical foundation for ensuring the stability of its efficacy, as well as the safety and effectiveness of its clinical use. The identification of critical quality attributes(CQAs) is one of the core components of TCM preparation quality control. This study focuses on Jianwei Xiaoshi Tablets and explores their CQAs related to property and flavor from the perspective of taste receptor proteins.
View Article and Find Full Text PDFJ 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.
View Article and Find Full Text PDFFood Sci Biotechnol
September 2025
Department of GreenBio Science(BK21)/Food Science and Technology, Gyeongsang National University, Jinju, 52828 Republic of Korea.
Unlabelled: This study analyzed the chemosensory and metabolite profiles of rice bran oil (RBO) using an E-tongue (electronic tongue), an E-nose (electronic nose), high-performance liquid chromatography (HPLC), and gas chromatography (GC). The results demonstrated that total phenolic content (TPC) and total flavonoid content (TFC) significantly increased with roasting, while -oryzanol showed a decreasing trend. The fatty acids identified in RBOs were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2).
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