Search

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Obesity, a global health challenge, is influenced by biological, behavioral, socioeconomical, and environmental factors. In our technology-driven world, distracted eating is prevalent, yet neurocognitive mechanisms behind it remain poorly understood. This study targets individuals with overweight and obesity, exploring taste perception under distraction comprehensively. Participants formed two distinct groups based on their Body Mass Index (BMI), lean and overweight/obese. During the experiment participants received gustatory stimuli while playing a Tetris game of various difficulty levels. Participants rated taste intensity and pleasantness, with linear mixed models analyzing distraction effects. Results confirmed that high distraction levels reduced perception of taste intensity (p = 0.017) and taste pleasantness (p = 0.022), with variations influenced by gender and weight status. Individuals in the overweight/obese group exhibited most profound intensity changes during distraction (p = 0.01). Taste sensitivity ratings positively correlated with BMI interacting with gender (male r = 0.227, p

This article presents a study conducted in India that examined taste threshold variations in patients with chronic kidney disease (CKD) in the predialysis and dialysis stages. The study found that taste perception differed significantly between the two stages, with greater impairment in the dialysis group. The findings suggest that screening for taste dysfunction in CKD could help identify individual taste preferences and guide nutritional supplementation and measures to increase food intake. The article highlights the importance of addressing taste impairment in CKD to improve adherence to renal diet recommendations and reduce complications and mortality rates. However, the study does not provide an explanation for the molecular mechanism or cause of taste impairment in CKD. [Extracted from the article]

Along with other COVID‐19 clinical manifestations, management of both olfactory and gustatory dysfunction have drawn a considerable attention. Photobiomodulation (PBM) has emerged to be a possible effective therapy in restoring taste and smell functionality, but the evidence is scarce. Hence, the present pilot study is aimed to evaluate the effectiveness of intranasal and intraoral PBM administrations in management of anosmia and ageusia respectively. Twenty Caucasian subjects who diagnosed with anosmia and ageusia were recruited. Visual analogue scale was utilised to evaluate patients' self‐reported for both olfactory and gustatory functionality. The laser‐PBM parameters and treatment protocols for anosmia and ageusia were as follows respectively: 660 nm, 100 mW, two points intranasally, 60 J/session, 12 sessions; dual wavelengths (660 nm and 808 nm), 100 mW, three points intraorally, 216 J/session, 12 sessions. Our results showed a significant functionality improvement of both olfactory and gustatory functionality. Extensive studies with large data and long‐term follow‐up period are warranted. [ABSTRACT FROM AUTHOR]

[Objectives] To determine the gustatory electrophysiological and behavioral responses of the fall armyworm Spodoptera frugiperda to three plant secondary metabolites; rotenone, azadirachtin and matrine, and thereby provide a basis for the environmentally-friendly control of this important pest. [Methods] Gustatory electrophysiological responses were measured by single sensillum recording whereas behavioral responses were determined using a dual-leaf-disc choice assay. In addition, the leaf-dipping method was used to investigate the lethality of the three plant secondary metabolites to first, second and third instar larvae. [Results] The medial sensillum styloconicum on the maxillary galea of S. frugiperda caterpillars has a gustatory receptor neuron (GRN) sensitive to rotenone, whereas the lateral sensillum on the maxillary galea has GRNs sensitive to matrine and azadirachtin. Certain concentrations of rotenone, azadirachtin and matrine inhibited feeding by larvae with azadirachtin having the strongest inhibitory effect, inhibiting feeding even at relatively low concentrations. Chemical agents of the three plant secondary metabolites had significant lethal effects on larvae; 6.0% rotenone and 0.3% azadirachtin (120 dilution ratio) caused 100% and 74.3%, respectively, mortality in first instar larvae. [Conclusion] The plant secondary metabolites rotenone, azadirachtin and matrine, clearly suppress feeding by S. frugiperda larvae. This is consistent with the gustatory responses of the GRNs of larvae to these compounds, and their high lethality to first instar S. frugiperda larvae. [ABSTRACT FROM AUTHOR]

Severe acute respiratory syndrome corona virus 2 (SARS-CoV-2 virus) disease had first appeared in December 2019 in Wuhan, China, and since then, it has emerged as a global threat to humanity. An early diagnosis and isolation are the most significant measures required to prevent its spread. Recent anecdotal evidence has suggested impairment of olfactory and gustatory sensations associated with corona virus disease (COVID-19). Angiotensin-converting enzyme-2 is an important aspect for the manifestations seen in this deadly viral disease. The associated olfactory and gustatory dysfunction can also lead to partial and/or complete loss of the ability to smell and taste in the early stages of disease onset. Evidence has also suggested that the presence of SARS-CoV-2 nucleic acid in human saliva makes it the carrier of the infectious viral disease and aids in its diagnosis. The present review focuses on the listed clinical manifestations in the form of olfactory and gustatory impairment in SARS-CoV-2 virus disease.

Purpose: The study aimed to determine the incidence and long-term evolution of COVID-related olfactory (OD) and gustatory (GD) dysfunction, the recovery timeline, and the association with other symptoms. The secondary objective was to identify the predictive clinical factors for the evolution of these symptoms. Methods: A prospective case–control study was conducted from March 15 to October 15, 2020, in health workers with COVID-19 related symptoms in a tertiary care hospital. 320 patients were included after 6 months of follow-up: 195 in the case group and 125 in the control group. Olfactory dysfunction (OD), dysosmia, and gustatory dysfunction (GD) onset and recovery rate after 6 months follow-up are analyzed in both groups. Results: There were 125 (64.1%) in case group patients with OD and 118 (60.5%) with GD. Total or partial recovery OD and GD was found in 89%, mainly in the first 2 months. In the control group, there were 14 (11.2%) patients with OD and 33 (26.4%) patients with GD, with 100% of total/partial recovery. Conclusion: In both groups, OD and GD showed high-resolution rates during the first two months after the onset of symptoms. Nevertheless, 11% of the case group patients did not show any recovery, and the partial resolution was present in 30% of our patients, at the 6 months follow-up. We found a high correlation between OD and GD, both in the appearance of symptoms and in their recovery. Nasal obstruction and dyspnea have been identified as risk factors for the persistence of symptoms. [ABSTRACT FROM AUTHOR]

Objectives: This study aimed: to evaluate the association between coronavirus disease 2019 infection and olfactory and taste dysfunction in patients presenting to the out-patient department with influenza-like illness, who underwent reverse transcription polymerase chain reaction testing for coronavirus; and to determine the sensitivity, specificity, and positive and negative predictive values of olfactory and taste dysfunction and other symptoms in these patients. Methods: Patients presenting with influenza-like illness to the study centre in September 2020 were included in the study. The symptoms of patients who tested positive for coronavirus on reverse transcription polymerase chain reaction testing were compared to those with negative test results. Results: During the study period, 909 patients, aged 12–70 years, presented with influenza-like illness; of these, 316 (34.8 per cent) tested positive for coronavirus. Only the symptoms of olfactory and taste dysfunction were statistically more significant in patients testing positive for coronavirus than those testing negative. Conclusion: During the pandemic, patients presenting to the out-patient department with sudden loss of sense of smell or taste may be considered as positive for coronavirus disease 2019, until proven otherwise. [ABSTRACT FROM AUTHOR]

Severe acute respiratory syndrome corona virus 2 (SARS-CoV-2 virus) disease had first appeared in December 2019 in Wuhan, China, and since then, it has emerged as a global threat to humanity. An early diagnosis and isolation are the most significant measures required to prevent its spread. Recent anecdotal evidence has suggested impairment of olfactory and gustatory sensations associated with corona virus disease (COVID-19). Angiotensin-converting enzyme-2 is an important aspect for the manifestations seen in this deadly viral disease. The associated olfactory and gustatory dysfunction can also lead to partial and/or complete loss of the ability to smell and taste in the early stages of disease onset. Evidence has also suggested that the presence of SARS-CoV-2 nucleic acid in human saliva makes it the carrier of the infectious viral disease and aids in its diagnosis. The present review focuses on the listed clinical manifestations in the form of olfactory and gustatory impairment in SARS-CoV-2 virus disease. [ABSTRACT FROM AUTHOR]

The aim of the present scoping review was to evaluate the impact of experimental meal loads or observational diet changes/habits on taste tests in both healthy subjects and patients. A systematic search performed in PubMed, Scopus, and Institute for Scientific Information (ISI) Web of Science electronic databases retrieved, respectively 2981, 6258, and 7555 articles from January 2000 to December 2020. A total of 17 articles were included for full-text review. Literature results were stratified according to the observational/interventional approach, the involvement of healthy subjects or patients, the taste test, and the meal/dietary changes. The present scoping review reinforced the notions postulating that certain taste tests (for example focusing on fatty acid, salt, or sugar) might be specifically influenced by the nutritional intervention and that other ones might be susceptible to a wide span of changes beyond the extent of tastant included in the specific food changes. This could also depend on the inhomogeneity of literature trend: The short duration of the intervention or the random type of meal load, unsuitability of the taste test chosen, and the presence of underlying disorders. Future studies for a better comprehension of taste tests reliability in relation to specific food changes are thus to be fostered.

In several insects, sex-pheromones are essential for reproduction and reproductive isolation. Pheromones generally elicit stereotyped behaviors. In moths, these are attraction to conspecific sex-pheromone sources and deterrence for heterospecific sex-pheromone. Contrasting with these innate behaviors, some results in social insects point toward effects of non-sex-pheromones on perception and learning. We report the effects of sex-pheromone pre-exposure on gustatory perception and habituation (a non-associative learning) in male Agrotis ipsilon moths, a non-social insect. We also studied the effect of Z5-decenyl acetate (Z5), a compound of the sex-pheromone of the related species Agrotis segetum. We hypothesized that conspecific sex-pheromone and Z5 would have opposite effects. Pre-exposure to either the conspecific sex-pheromone or Z5 lasted 15 min and was done either immediately or 24 h before the experiments, using their solvent alone (hexane) as control. In a sucrose responsiveness assay, pre-exposure to the conspecific sex-pheromone had no effect on the dose-response curve at either delays. By contrast, Z5 slightly improved sucrose responsiveness 15 min but not 24 h after pre-exposure. Interestingly, the conspecific sex-pheromone and Z5 had time-dependent effects on gustatory habituation: pre-exposing the moths with Z5 hindered learning after immediate but not 24-h pre-exposure, whereas pre-exposure to the conspecific sex-pheromone hindered learning at 24-h but not immediate pre-exposure. They did not have opposite effects. This is the first time a sex-pheromone is reported to affect learning in a non-social insect. The difference in modulation between conspecific sex-pheromone and Z5 suggests that con- and hetero-specific sex-pheromones act on plasticity through different cerebral pathways.

In several insects, sex-pheromones are essential for reproduction and reproductive isolation. Pheromones generally elicit stereotyped behaviors. In moths, these are attraction to conspecific sex-pheromone sources and deterrence for heterospecific sex-pheromone. Contrasting with these innate behaviors, some results in social insects point toward effects of non-sex-pheromones on perception and learning. We report the effects of sex-pheromone pre-exposure on gustatory perception and habituation (a non-associative learning) in male Agrotis ipsilon moths, a non-social insect. We also studied the effect of Z5-decenyl acetate (Z5), a compound of the sex-pheromone of the related species Agrotis segetum. We hypothesized that conspecific sex-pheromone and Z5 would have opposite effects. Pre-exposure to either the conspecific sex-pheromone or Z5 lasted 15 min and was done either immediately or 24 h before the experiments, using their solvent alone (hexane) as control. In a sucrose responsiveness assay, pre-exposure to the conspecific sex-pheromone had no effect on the dose-response curve at either delays. By contrast, Z5 slightly improved sucrose responsiveness 15 min but not 24 h after pre-exposure. Interestingly, the conspecific sex-pheromone and Z5 had time-dependent effects on gustatory habituation: pre-exposing the moths with Z5 hindered learning after immediate but not 24-h pre-exposure, whereas pre-exposure to the conspecific sex-pheromone hindered learning at 24-h but not immediate pre-exposure. They did not have opposite effects. This is the first time a sex-pheromone is reported to affect learning in a non-social insect. The difference in modulation between conspecific sex-pheromone and Z5 suggests that con- and hetero-specific sex-pheromones act on plasticity through different cerebral pathways. [ABSTRACT FROM AUTHOR]

Adult moths need energy and nutrients for reproducing and obtain them mainly by consuming flower nectar (a solution of sugars and other compounds). Gustatory perception gives them information on the plants they feed on. Feeding and food perception are integrated in the proboscis extension response, which occurs when their antennae touch a sugar solution. We took advantage of this reflex to explore moth sugar responsiveness depending on different parameters (i.e., sex, age, satiety, site of presentation, and composition of the solution). We observed that starvation but not age induced higher response rates to sucrose. Presentation of sucrose solutions in a randomized order confirmed that repeated sugar stimulations did not affect the response rate; however, animals were sometimes sensitized to water, indicating sucrose presentation might induce non-associative plasticity. Leg stimulation was much less efficient than antennal stimulation to elicit a response. Quinine prevented and terminated sucrose-elicited proboscis extension. Males but not females responded slightly more to sucrose than to fructose. Animals of either sex rarely reacted to glucose, but curiously, mixtures in which half sucrose or fructose were replaced by glucose elicited the same response rate than sucrose or fructose alone. Fructose synergized the response when mixed with sucrose in male but not female moths. This is consistent with the fact that nectars consumed by moths in nature are mixtures of these three sugars, which suggests an adaptation to nectar perception. [ABSTRACT FROM AUTHOR]

Correct gustatory recognition and selection of foods both within and outside the hive by honey bee workers are fundamental to the maintenance of colonies. The tarsal chemosensilla located on the legs of workers are sensitive to nonvolatile compounds and proposed to be involved in gustatory detection. However, little is known about the molecular mechanisms underlying the gustatory recognition of foods in honey bees. In the present study, RNA-seq was performed with RNA samples extracted from the legs of 1-, 10-, and 20-d-old workers of Apis cerana cerana Fabricius, a dominant indigenous crop pollinator with a keen perception ability for phytochemicals. A total of 124 candidate chemosensory proteins (CSPs), including 15 odorant-binding proteins (OBPs), 5 CSPs, 7 gustatory receptors (GRs), 2 sensory neuron membrane proteins (SNMPs), and 95 odorant receptors (ORs), were identified from the assembled leg transcriptome. In silico analysis of expression showed that 36 of them were differentially expressed among the three different ages of A. c. cerana workers. Overall, the genes encoding OBPs and CSPs had great but extremely variable FPKM values and thus were highly expressed in the legs of workers, whereas the genes encoding ORs, GRs, and SNMPs (except SNMP2) were expressed at low levels. Tissue-specific expression patterns indicated that two upregulated genes, AcerOBP 15 and AcerCSP 3, were predominately expressed in the legs of 20-d-old foragers, suggesting they may play an essential role in gustatory recognition and selection of plant nectars and pollens. This study lays a foundation for further research on the feeding preferences of honey bees. [ABSTRACT FROM AUTHOR]

Sensory perception comprises gustatory (taste) and olfactory (smell) modalities as well as somatosensory (pain, heat, and tactile mechanosensory) inputs, which are detected by a multitude of sensory receptors. These sensory receptors are contained in specialized ciliated neurons where they detect changes in environmental conditions and participate in behavioral decisions ranging from food choice to avoiding harmful conditions, thus insuring basic survival in metazoans. Recent genetic studies, however, indicate that sensory perception plays additional physiological functions, notably influencing energy homeostatic processes and longevity through neuronal circuits originating from sensory tissues. Here we review how these findings are redefining metabolic signaling and establish a prominent role of sensory neuroendocrine processes in controlling health span and lifespan, with a goal of translating this knowledge towards managing age-associated diseases. [ABSTRACT FROM AUTHOR]

• A sensory based education has a long-term effect on sensory perception in children. • A significant increase of gustatory perception could be found 6 and 12 months after the sensory intervention without any further sensory stimulation. • A moderate increase or no changes in olfactory perception could be found 6 and 12 months after the sensory training for both investigated groups. • Any sensory stimulation, independent on content and duration, can have positive effects for children in various age groups. A sensory based education aims to stimulate sensory skills and enhance sensory perception through an experimental approach and is supposed to help making positive food experiences. As the first part of our study confirmed the hypothesis that a sensory education program has a short-term impact on gustatory and olfactory perception (within one month after a sensory intervention) in school children aged 11 to 14 years, we decided to evaluate long-term effects 6 months and 12 months after the sensory education was carried out. A statistically significant increase (p < 0.05) could be found in taste recognition (overall and individual taste qualities) for the education group but not for the control group. In both groups a statistically significant difference (p < 0.05) was observed for selected odorants. The results demonstrate a lasting effect of a sensory training over a longer period of time without further sensory stimulation. On the basis of these findings and the existing literature we recommend the implementation of a sensory based education in school in order to contribute to the nutrition literacy concept. [ABSTRACT FROM AUTHOR]

This article examines changes in memory and perception during pregnancy. Pregnant women often have difficulty with multi-tasking and remembering future activities; however, they show improvement in memory for faces and recognition of emotional changes, particularly in men. They tend to have an increased sensitivity to odors, many of which are perceived as unpleasant. Perceptions of taste alter throughout pregnancy, with cravings for sweet foods in the second trimester and for salt in the third; sour tends to be preferred throughout the pregnancy. Childbirth educators can help reassure students that such changes are normal and will resolve after childbirth. INSET: Suggestions for Dealing with Forgetfulness. [ABSTRACT FROM AUTHOR]

By reducing the attractiveness of their mating partner via an anti-aphrodisiac pheromone, males can prevent a remating of the female and thus reduce the risk of sperm competition. For females, the main benefit from allowing the chemical manipulation of their attractiveness is probably the avoidance of sexual harassments from rival males. While mating plugs generally constitute a physical barrier which hinders male mating attempts, chemical manipulations must trustfully inform the responding male of the female's reluctance to mate; otherwise, it would be beneficial to ignore the repellent information. In our experiments, males of the polyandrous rove beetle Aleochara curtula chemically manipulated the attractiveness of their mating partner. Coincident with the deposition of a spermatophore into the female genital chamber, an anti-aphrodisiac pheromone was transferred and readily spread onto the female surface, where it was subsequently perceived by rival males via parameres, the claspers of the male genitalia. Males aborted contact with the mated female to avoid further time- and energy-consuming elements of the mating sequence. The chemical mode of action was demonstrated inter alia by spicing virgin females with spermatophore extracts. The action of the anti-aphrodisiac correlated with the persistence of the spermatophore in the female genital chamber and corresponded to the length of stay of the mated female at a carcass, where the density of rival males is highest. The ensuing benefits for all three parties involved in this communication system, which render this post-copulatory mate guarding strategy evolutionary stable, are discussed. [ABSTRACT FROM AUTHOR]

Electrogustometry (EGM) is the standard tool to assess gustatory functions in clinical environments. The stimulation elicits a percept often described as metallic, sour or salty, also referred to as electric taste. To date, the neuronal mechanisms that underlie electric taste perception are not yet fully understood. Electroencephalographic (EEG) approaches will certainly complement behavioral procedures and, furthermore, extend the understanding of gustatory processing in general and disturbances of gustatory functions in particular. We used anodal pulses applied to the tip of the participants’ tongue while EEG was recorded. The major disadvantage of combining EEG and EGM, namely the electrical stimulation artifact, was overcome by means of Independent Component Analysis (ICA), which separated the EGM artifact from the neural portion of the EEG. After artifact correction, we found a largely uncontaminated electrogustatory event-related potential (eGERP) at both individual and group level. Furthermore, source analysis revealed an early involvement of bilateral insular cortices and the adjacent operculi, the areas comprising the primary taste cortex. The procedures, described in detail, pave the way for the eGERP to become an affordable and objective tool for the assessment of taste function, and thus to complement behavioral measures (i.e. EGM detection thresholds). Furthermore, they render the access to different levels of the electrogustatory processing pathway possible and by doing so they may aid the identification and localisation of lesions that cause taste disturbances. [ABSTRACT FROM AUTHOR]

• Frequent spicy food consumption was associated with decreased sensitivity and perceived irritative intensity of capsaicin. • Frequent spicy food consumption was related to decreased salty but not sour taste sensitivity. • There was no effect of frequent spicy food consumption on intranasal trigeminal sensitivity. The trigeminal and gustatory perceptions interact with each other during food consumption. Long-term repeated exposure to sensory stimuli leads to plasticity of sensory perception. The present study was conducted to test (i) the effect of frequent spicy food consumption on oral and intranasal trigeminal sensitivity, taste perception; and (ii) the effect of capsaicin at recognition threshold concentration on taste perception among individuals with different spicy food consumption frequencies. Seventy female college students were divided into the high frequency (HF; n = 35) and the low frequency (LF; n = 35) spicy consumption groups based on their self-reported spicy food consumption frequency. We assessed the recognition threshold (using a 3-alternative forced choice task) and suprathreshold intensity (on a generalized labeled magnitude scale) for capsaicin, salty and sour tastes, as well as the intranasal trigeminal sensitivity for menthol and mustard oil odors using the odor lateralization task. Sensitivity and intensity for salty and sour tastes were assessed with and without addition of capsaicin at the group-averaged recognition threshold level (1.38 μM). Compared with the LF group, the HF group had decreased sensitivity for capsaicin and salty taste, and decreased perceived irritative intensity of suprathreshold capsaicin. However, there was no difference for sour taste perception or intranasal trigeminal sensitivity between the two groups. The addition of 1.38 μM capsaicin showed no effect on salty or sour taste sensitivity. However, decreased supra-threshold intensity for salty taste was found in the presence of 1.38 μM capsaicin among participants with high frequency of spicy food consumption (the HF group). These findings suggested that long-term habitual spicy food consumption is related to alteration of oral perception of capsaicin and certain taste. [ABSTRACT FROM AUTHOR]

Abstract: The sense of taste informs the organism about the quality of ingested food. Five basic taste modalities, e.g., sweet, sour, bitter, salty and umami have so far been identified. Recent compelling evidence from rodent and human studies raise the possibility for an additional sixth taste modality devoted to the perception of lipids. Recent studies strongly suggest that lingual CD36, being implicated in the perception of dietary fat, may act as a gustatory lipid sensor. Knocking down of CD36 gene decreases the spontaneous preference for long chain fatty acids (LCFA) in mice subjected to a free choice situation. Lingual CD36, after activation by LCFA, is able to trigger specific signalling mechanisms, e.g., increase in free intracellular calcium concentrations, ([Ca2+]i), phosphorylation of protein-tyrosine kinase (PTK) and release of the neurotransmitters like serotonin and nor-adrenaline into synaptic clefts. This signalling cascade is likely responsible for physiologic responses, induced by the detection of lipids in the oral cavity (i.e., lingual fat preference and cephalic phase of digestion). This review provides recent insights into the molecular mechanisms involved in the oro-sensory perception of lipids. [Copyright &y& Elsevier]

Copyright of Medicina Oral (16656024) is the property of Colegio Nacional de Cirujanos Dentistas Militares A.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract: We determined taste recognition thresholds for six compounds (sucrose, fructose, sodium chloride, quinine sulphate, PROP and liquorice) in fasting students and, in the same subjects, after a meal. The testing procedure was the staircase-method in blind conditions. Although taste sensitivity may vary with hormonal status, our results did not show any significant difference in taste recognition thresholds between hunger and satiety. Our Bayesian analysis did not corroborate the hypothesis of increased sensitivity to nutrition-related tastants in the fasting state that was recently supported by data obtained with the two-alternative forced-choice method. [Copyright &y& Elsevier]

A study of food preferences of the indigenous peoples of Arctic Yakutia was conducted on a population sample consisting of 102 Evens, 52 Yakuts and 22 Chukchis. Responses recorded on analogue scales corresponding to 69 food items have been supplemented by blind tests concerning the perception of solutions of sucrose, sodium chloride, and PROP, to determine hedonic responses to salt and to sucrose (sweet likers vs. sweet dislikers) and the PROP status (tasters vs. non-tasters). Data were computed in relation to age, sex, ethnic groups and ecological factors. Subsistence patterns and food preferences appear to be related, and significant ethnic differences in mean preferences mirror the environmental and historical backgrounds of the various populations. Sensory factors, and notably the PROP status, do not appear as significantly determining food preferences.

By recalling gustatory memories, it is possible to generate vivid gustatory perceptions in the absence of gustatory inputs. This gustatory image influences our gustatory processing. However, the mechanism of the “top-down” modulation of gustatory perception in the human is still unclear. Our findings propose a new perspective on the neural basis of gustatory processing. Although gustatory imagery and gustatory perception shared common parts of neural substrates, there was an asymmetrical topography of activation in the insula: the left insula was predominantly activated by gustatory imagery tasks. In addition, the middle and superior frontal gyri were not activated by gustatory perception but they participated in the generation of gustatory hallucinations. These regions in the frontal cortex may mediate the “top-down” control of retrieving gustatory information from the storage of long-term memories. [Copyright &y& Elsevier]

The aim of the present scoping review was to evaluate the impact of experimental meal loads or observational diet changes/habits on taste tests in both healthy subjects and patients. A systematic search performed in PubMed, Scopus, and Institute for Scientific Information (ISI) Web of Science electronic databases retrieved, respectively 2981, 6258, and 7555 articles from January 2000 to December 2020. A total of 17 articles were included for full-text review. Literature results were stratified according to the observational/interventional approach, the involvement of healthy subjects or patients, the taste test, and the meal/dietary changes. The present scoping review reinforced the notions postulating that certain taste tests (for example focusing on fatty acid, salt, or sugar) might be specifically influenced by the nutritional intervention and that other ones might be susceptible to a wide span of changes beyond the extent of tastant included in the specific food changes. This could also depend on the inhomogeneity of literature trend: The short duration of the intervention or the random type of meal load, unsuitability of the taste test chosen, and the presence of underlying disorders. Future studies for a better comprehension of taste tests reliability in relation to specific food changes are thus to be fostered. [ABSTRACT FROM AUTHOR]

The obesity pandemic has brought forth a scientific interest in food intake and sensory perception interactions. Olfactory perception and gustatory perception are very complex and under the influence of many factors, including the menstrual cycle. This study aims to clarify conflicting findings on the influence of the menstrual cycle on olfactory and gustatory perception. Women were assessed during four consecutive phases of one complete cycle (mid-follicular, ovulatory, mid-luteal, and late luteal phases (N = 21)), in contrast to women measured across the same phases belonging to two menstrual cycles (N = 29). Additional control groups were men (N = 17), postmenopausal women (N = 14), oral contraceptive users (N = 10), and women with an anovulatory cycle (N = 8). Olfactory threshold, odor discrimination, and identification were tested using the "Sniffin Sticks" test kit. Suprathreshold intensity and hedonic ratings for sweet, salty, sour, and bitter solutions were assessed. One-way ANOVA and ANOVA for repeated measurements was applied in the analysis, along with linear and trigonometric data fitting and linear mixed models. Linear increases in olfactory discrimination, identification, and overall olfactory performance were observed only in women followed across a complete menstrual cycle. Compared to other groups, these women displayed a cyclic pattern characterized by a predilection for sweet solution; reduced distaste for salty and sour solutions; and increased intensity perception of salty, sour, and bitter solutions towards the end of the cycle. These results suggest that a distinct hormonal milieu of a complete menstrual cycle may be affecting both olfactory and gustatory perception. [ABSTRACT FROM AUTHOR]

• A sensory training has a short-term effect on sensory perception in children. • Sensory educated pupils showed a significant increase in gustatory perception. • There was a moderate impact on olfactory perception for all participants. Sensory education has the potential to activate chemosensory awareness in children and may lead to them developing healthier and more balanced eating habits. The increasing evidence for the effectiveness of a sensory based education was mainly shown in studies with primary school children. As there is a lack of data with older children of mandatory school age, this study focused on pupils aged 11–14. Therefore, 258 children from four secondary schools in Austria were selected for a trial with the purpose to evaluate the impact of a sensory education program, which was integrated in the school subject nutrition and household. The study was structured into 5 sections and included a sensory training over a period of 6 months for one part of the study population (education group) and the evaluation of gustatory and olfactory perception (all participants) at different times (baseline and follow up 1–3). The data obtained from the baseline investigation demonstrates low taste and smell identification abilities of the evaluated Austrian school children and was an essential information for planning an effective sensory training. The results from follow up 1 showed an improvement of gustatory (p < 0.001) and olfactory perception due to the school-based sensory interventions. [ABSTRACT FROM AUTHOR]

• The AfasOBP 11 was mainly expressed in mouthparts of A. fasciaticollis. • AfasOBP11 protein was distributed in s. basiconica on the mouthparts of bugs. • Recombinant AfasOBP11 showed stronger affinities with taste substances. • RNAi treated bugs reduced sensitivity to bitter gossypol. • AfasOBP11 plays a role in gustatory perception of A. fasciaticollis. Insect odorant binding proteins (OBPs), one of the most important groups of odor carriers, are believed to play essential roles in chemoreception. In the present study, we focused on AfasOBP11 in Adelphocoris fasciaticollis. Expression profiles showed that AfasOBP 11 was mainly expressed in the mouthparts of A. fasciaticollis. Additionally, two types of sensilla, sensilla trichodeum and sensilla basiconicum, were found on the mouthparts of bugs. Moreover, anti-AfasOBP11 antiserum strongly labeled the sensilla basiconica. In fluorescence binding assays, recombinant AfasOBP11 displayed much stronger binding abilities to non-volatile secondary metabolite compounds than to volatile odors, suggesting a role of AfasOBP11 in taste sensing. To further investigate the biological functions of AfasOBP11, the feeding behavior of wild-type, ds GFP -injected and ds AfasOBP 11-injected bugs was evaluated by performing electrical penetration graph (EPG) tests. After RNA interference of target AfasOBP11, A. fasciaticollis bugs spent a longer time and pierced more frequently on the artificial diet containing 2.0% gossypol, indicating that RNAi treated bugs reduced sensitivity to gossypol. Our findings suggest that AfasOBP11 may play a vital role in chemoreception of A. fasciaticollis , especially in gustatory perception. [ABSTRACT FROM AUTHOR]

A letter to the editor is presented regarding questions from undergraduate students about the taste pathway in neuroanatomy and neurophysiology.