Search Results (46)

Background: Obesity is associated with the altered gustatory perception of dietary fatty acids. Celastrol, a triterpene, has been demonstrated to exert anti-obesity effects in rodents. We assessed the role of Celastrol in the modulation of the oro-sensory perception of lipids in control and high-fat diet (HFD)-induced obese mice. Methods: Male mice of the C57B/6J strain were fed a HFD for 11 weeks and then were administered or not with Celastrol further for 4 weeks. The body weight was recorded weekly. Before the sacrifice, the animals were subjected to oro-sensory detection of a dietary long-chain fatty acid in a two-bottle choice paradigm. After the sacrifice, the fungiform taste buds were isolated and analyzed for mRNA expression, encoding fat sensors (CD36 and GPR120) and pro-inflammatory cytokines (IL-1β, IL-6 and TNF-α). Circulating concentrations of IL-6 and TNF-α were also determined, and liver was used to analyze the mRNA expression of lipogenic genes. Results: Celastrol administration in obese mice decreased body weight and also re-established the loss of oro-sensory perception for a dietary fatty acid, and this phenomenon was, in part, due to the upregulation of mRNA, encoding fat taste receptors (CD36 and GPR120) in tongue taste bud cells. Furthermore, Celastrol decreased inflammation both in taste buds and blood circulation. Conclusions: Our findings suggest that Celastrol decreases body weight gain, ameliorates the gustatory perception of lipids, and downregulates inflammation in obese mice. Full article

Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectively, we hypothesized that dietary habits may shape how the taste properties of ethanol are perceived and thus how it is consumed. Methods: Using C57BL/6 mice as a model, we contrasted taste behavior, morphology, and expression after a 4-week diet featuring consistent bitter, sweet, or neutral (water) stimuli. Results: Our results demonstrated that a 4-week bitter diet containing a quinine solution increased preference for ethanol, while a 4-week sweet diet consisting of a sucralose solution did not alter ethanol preference nor intake. The quinine diet also reduced the number of sweet- or umami-sensing T1R3-positive cells in the circumvallate papillae taste buds of the mice. Conclusions: Based on the behavioral changes observed with the bitter diet, it is possible that either bitter or sweet taste, or both together, drive the increase in ethanol preference. The implications of these findings for alcohol consumption are that dietary habits that do not necessarily concern alcohol may be capable of altering alcohol preference via taste habituation. Habitual intake of bitter and/or sweet foods can shift the perception of taste over time. Changes to how the taste components of alcohol are perceived may also alter how acceptable the taste of alcohol is when experienced as a whole, thereby having the unintended consequence of shifting alcohol consumption levels. Our study demonstrates another side to bitter habituation, which, thus far, has been studied in the more positive context of developing a set of dietary tactics for promoting bitter vegetable intake. Full article

Background/Objectives: Taste dysfunction is a frequent symptom of acute coronavirus disease (COVID)-19 caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2). While the majority of those affected reported recovery over time, emerging data suggest that 20–25% of individuals experience persistent taste dysfunction, constituting a common symptom of long COVID. Gustation is mediated by continuously renewing taste bud cells. A balance between the counteracting processes of cell generation and cell death maintains the homeostatic turnover. Sonic hedgehog (SHH) is a morphogenic protein that promotes taste cell proliferation and differentiation. Enzymatic proteins such as gustin modulate the environment around the taste receptors and influence taste perception. Hence, we hypothesized that increased taste cell turnover and reduced taste-related salivary proteins contribute to the taste dysfunction in long COVID. Methods: Unstimulated whole saliva (UWS) was collected from individuals with long COVID experiencing taste dysfunction after obtaining informed consent. The normal control included archived saliva samples catalogued prior to 2019. Taste perception was objectively determined by the waterless empirical taste test. The SHH, gustin, and inflammatory cytokines in UWS were determined with ELISA. The expressions of epithelial and taste-cell-specific markers in cellular saliva were assessed by immunoflurorescence. Results: Impaired bitter taste was the most common dysfunction in the long-COVID cohort. Salivary gustin was significantly lower in those with long COVID and correlated with lower bitter taste score. Cellular saliva showed keratin-10- and small-proline-rich protein-positive epithelial cells as well as SHH-, occluding- and KCNQ1-positive taste cells. Conclusions: Salivary gustin could be a marker for impaired bitter taste in long COVID. Full article

Grass carp (Ctenopharyngodon idella) is a Cyprinid fish of aquacultural and research importance. The buccal cavity represents the gateway of the digestive tract. The present study investigated the adaptational changes involving various components of the buccal cavity of fingerling (three months posthatching, mph), yearling (12 mph), and adult (48 mph) C. idella using scanning electron microscopy, histology, and morphometry. The upper and lower lips appeared uninterrupted at the three studied stages and were limited caudally by the upper and lower jaws. The jaw epithelium was the thickest part of the buccal epithelium; ultrastructurally, it appeared smooth with ridge-like borders in fingerlings that transformed into microgrooves in yearlings. In adult C. idella, the jaw mucosa was organized into dome-shaped masses separated from each other by tight furrows. Each mass was formed from several keratinocytes with corrugated surfaces that featured numerous microdepressions. Except for the jaws, taste buds, mainly of type I, and acidic and neutral goblet cells were observed throughout the mucosa of the buccal cavity, and their densities were highest along the mucosal folds of the palate and oral floor, suggesting a principal role for these parts in both gustation and food lubrication. This study is the first to report age-associated spatiotemporal changes in the buccal cavity of grass carp and will serve as a fundamental reference during the interpretation of various types of oral pathologies in teleost. Full article

Background/Objectives: Adiponectin, the most abundant peptide hormone secreted by adipocytes, is a well-known homeostatic factor regulating lipid metabolism and insulin sensitivity. It has been shown that the adiponectin receptor agonist AdipoRon selectively enhances cellular responses to fatty acids in human taste cells, and adiponectin selectively increases taste behavioral responses to intralipid in mice. However, the molecular mechanism underlying the physiological effects of adiponectin on fat taste in mice remains unclear. Conclusions: Here we define AdipoR1 as the mediator responsible for the enhancement role of adiponectin/AdipoRon on fatty acid-induced responses in mouse taste bud cells. Methods and Results: Calcium imaging data demonstrate that AdipoRon enhances linoleic acid-induced calcium responses in a dose-dependent fashion in mouse taste cells isolated from circumvallate and fungiform papillae. Similar to human taste cells, the enhancement role of AdipoRon on fatty acid-induced responses was impaired by co-administration of an AMPK inhibitor (Compound C) or a CD36 inhibitor (SSO). Utilizing Adipor1-deficient animals, we determined that the enhancement role of AdipoRon/adiponectin is dependent on AdipoR1, since AdipoRon/adiponectin failed to increase fatty acid-induced calcium responses in taste bud cells isolated from these mice. Brief-access taste tests were performed to determine whether AdipoRon’s enhancement role was correlated with any differences in taste behavioral responses to fat. Although AdipoRon enhances the cellular responses of taste bud cells to fatty acids, it does not appear to alter fat taste behavior in mice. However, fat-naïve Adipor1^−/− animals were indifferent to increasing concentrations of intralipid, suggesting that adiponectin signaling may have profound effects on the ability of mice to detect fatty acids in the absence of previous exposure to fatty acids and fat-containing diets. Full article

The gustatory system is responsible for detecting and evaluating the palatability of the various chemicals present in food and beverages. Taste bud cells, located primarily on the tongue, communicate with the gustatory sensory neurons by means of neurochemical signals, transmitting taste information to the brain. It has also been found that the endocannabinoid system (ECS) may modulate food intake and palatability, and that taste bud cells express cannabinoid receptors. The purpose of this study was to investigate the expression of cannabinoid and cannabinoid-related receptors in the gustatory cells of the papillae vallatae and foliatae of ten piglets. Specific antibodies against the cannabinoid receptors (CB1R and CB2R), G protein-coupled receptor 55 (GPR55), transient receptor potential vanilloid 1 (TRPV1) and ankyrin 1 (TRPA1) were applied on cryosections of lingual tissue; the lingual tissue was also processed using Western blot analysis. Cannabinoid and cannabinoid-related receptors were found to be expressed in the taste bud cells and the surrounding epithelial cells. The extra-papillary epithelium also showed strong immunolabeling for these receptors. The results showed that these receptors were present in both the taste bud cells and the extra-gustatory epithelial cells, indicating their potential role in taste perception and chemesthesis. These findings contributed to understanding the complex interactions between cannabinoids and the gustatory system, highlighting the role of the ECS within taste perception and its potential use in animal production in order to enhance food intake. Full article

Background and aims: Saliva is essential for the proper dilution and distribution of taste molecules on the tongue. It harbors extracellular vesicles (EVs), which mediate cell–cell communication. Changes in the composition of salivary EVs may arise under obese conditions and may potentially be involved in taste sensation and dysregulated eating behavior. Therefore, this study addresses the relationship between the size and concentration of salivary EVs and metabolic shifts in obesity or factors of taste sensation. Materials and methods: A total of 119 participants in the Obese Taste Bud (OTB) Study were included, who performed a standardized taste test, underwent taste bud density assessment, and were phenotypically characterized for anthropometrics, blood- and saliva adipokine levels, and various metabolic factors. Utilizing size exclusion chromatography followed by ultrafiltration, EVs were extracted from 2 mL of actively secreted saliva. EVs were characterized using nanoparticle tracking analyses, Western blot, and scanning transmission electron microscopy. Finally, group comparisons and bivariate correlation analyses were conducted. Results: Among the total cohort, the median size of salivary EVs was 190.05 nm, and the overall concentration ranged from 1.4 × 10⁷ to 1.76 × 10⁹ per mL of saliva. The size range and concentration of EVs per mL are negatively correlated (p = 0.0002, r = −0.264). Comparing lean participants (mean rank of 45.98) with those presenting obesity (mean rank of 34.46), a significant difference in the salivary EV content was observed (p = 0.029). Body weight, BMI, arm and calf circumferences, as well as the percentage of body fat were all negatively related to the concentration of EVs in all study participants (all p < 0.05, r > −0.2). No associations were found between the EV parameters and taste perception but serum alkaline phosphatase levels were negatively correlated (p = 0.007, r = −0.284) and adiponectin serum levels were positively correlated to the EV concentration (p = 0.036, r = 0.208). Conclusion: The current study provides evidence for the relation between salivary EVs and anthropometric as well as metabolic parameters of obesity. This can provide the basis for further research on the cargo of salivary EVs and how they may influence taste sensation, and may elucidate their potential connection to altered eating habits in obesity. Full article

The ion channels Piezo 1 and Piezo 2 have been identified as membrane mechano-proteins. Studying mechanosensitive channels in chemosensory organs could help in understanding the mechanisms by which these channels operate, offering new therapeutic targets for various disorders. This study investigates the expression patterns of Piezo proteins in zebrafish chemosensory organs. For the first time, Piezo protein expression in adult zebrafish chemosensory organs is reported. In the olfactory epithelium, Piezo 1 immunolabels kappe neurons, microvillous cells, and crypt neurons, while Calretinin is expressed in ciliated sensory cells. The lack of overlap between Piezo 1 and Calretinin confirms Piezo 1’s specificity for kappe neurons, microvillous cells, and crypt neurons. Piezo 2 shows intense immunoreactivity in kappe neurons, one-ciliated sensory cells, and multi-ciliated sensory cells, with overlapping Calretinin expression, indicating its olfactory neuron nature. In taste buds, Piezo 1 immunolabels Merkel-like cells at the bases of cutaneous and pharyngeal taste buds and the light and dark cells of cutaneous and oral taste buds. It also marks the dark cells of pharyngeal taste buds and support cells in oral taste buds. Piezo 2 is found in the light and dark cells of cutaneous and oral taste buds and isolated chemosensory cells. These findings provide new insights into the distribution of Piezo channels in zebrafish chemosensory organs, enhancing our understanding of their sensory processing and potential therapeutic applications. Full article

Unsaturated fatty acids (FAs) can influence various aspects of human biology (e.g., the immune system), and an excess of saturated fatty acids is associated with non-communicable diseases. The orosensory perception of FAs has been demonstrated and debated as a possible sixth taste. The Cluster of Differentiation 36 (CD36) gene codes for a membrane protein apically located in taste bud cells, which is considered a possible fat taste mediator. The single nucleotide polymorphism (SNP) rs1761667 (G>A) is associated with a reduced protein expression, possibly leading to fat taste hyposensitivity, but the results are controversial. Here, we investigate, in two European cohorts, rs1761667’s role on taste perception, food liking as an intake determinant, and diet-related traits. We analysed two cohorts from the UK (n = 49; 63% female) and Italy (Friuli Venezia Giulia (FVG); n = 235; 54% female). Data collected were taste perception and liking via actual foodstuffs in the UK; food liking, as evaluated by a questionnaire, in FVG; the rs1761667 genotype; and BMI as an indicator of non-communicable diseases. The effect of the SNP on the considered phenotypes was evaluated using linear regression models. In the UK, A-allele carriers showed higher perceived intensity (β = 0.99; p = 0.02) and reduced liking, although not significant (β = −0.30), from fat food sample; in the FVG cohort, we replicated the negative association between A-allele carriers and fat liking, specifically for “gorgonzola” cheese (β-value = −0.82; p = 0.03). These results align with the negative relationship seen between fat intensity and liking (cor = −0.2). Regarding other tastes, we found that A-allele carriers (UK) showed higher umami food perceived intensity (β-value = 0.89; p = 0.02) and reduced liking (FVG) for an umami food (“soy sauce”) (β value = −0.97; p = 0.02). Similarly, in the UK, the relationship between umami intensity and liking was negative (cor = −0.32). Considering effects on health status, we found that A-allele carriers (UK) showed an increased BMI (β-value = 2.02; p = 0.02). Our results show that the A-allele is associated with an increased perceived intensity and a decreased liking for fatty foods. In addition, a novel association was found between umami perception/liking and rs1761667. Further research is required to elucidate these observations and the possible effects on taste perception and dietary intake. Full article

Aiming at the current complex problem of the mechanized high-quality picking of tender tea buds, this paper designs a tender tea bud-picking manipulator. In the picking process, the quality of the petiole and leaf blade of the tender tea bud is crucial, as the traditional cutting picking method destroys the cell structure of the tender tea buds, resulting in rapid oxidation of the cuts, thus losing the bright green appearance and pure taste. For this reason, this paper draws on the quality requirements of tender tea buds and traditional manual picking technology, simulating the process of the manual picking action, putting forward a ‘rotary pull-up’ clamping and ripping picking method, and designing the corresponding actuating structure. Using PVDF material piezoelectric thin-film sensors to detect the clamping force of the tender tea bud picking, the corresponding sensor hardware circuit is designed. In addition, the finite element analysis method is also used to carry out stress analysis on the mechanical fingers to verify the rationality of the automatic mechanism to ensure the high-quality picking of tender tea buds. In terms of the control of the manipulator, an SMC-PID control method is designed by using MATLAB/Simulink 2021 and Adam 2020 software for joint simulation. The way to control the closed-loop system angle and angular velocity error feedback is by adjusting the PID parameters, which quickly converts the sliding mode control to the sliding mode surface. The simulation results show that the SMC-PID control method proposed in this paper can meet the demand in tender tea bud picking and simultaneously has high control accuracy, response speed, and stability. Full article

The morphology of the oral cavity of fish is related to their feeding habits. In this context, taste buds are studied for their ability to catch chemical stimuli and their cell renewal capacity. Vimentin RV202 is a protein employed as a marker for mesenchymal cells that can differentiate along different lineages and to self-renew, while Calretinin N-18 is employed as a marker of sensory cells, and ubiquitin is a protein crucial for guiding the fate of stem cells throughout development. In this study, a surface morphology investigation and an immunohistochemical analysis have been conducted. The results of the present study reveal, for the first time, the presence of Vimentin RV202 in a taste bud cell population of zebrafish. Some taste bud cells are just Vimentin RV202-immunoreactive, while in other cells Vimentin RV202 and Calretinin N-18 colocalize. Some taste buds are just reactive to Calretinin N-18. Vimentin RV202-immunoreactive cells have been observed in the connective layer and in the basal portion of the taste buds. The immunoreactivity of ubiquitin was restricted to sensory cells. Further studies are needed to elucidate the role of Vimentin RV202 in the maturation of taste bud cells, its potential involvement in the regeneration of these chemosensory organs, and its eventual synergic work with ubiquitin. Full article

Taste perception plays a crucial role in health and well-being but can be compromised by conditions such as diabetes mellitus (DM). This study delved into the efficacy of 4-hexylresorcinol (4-HR) in mitigating taste bud apoptosis, particularly in relation to DM-induced taste issues. Two primary rat groups were investigated: healthy rats and streptozotocin (STZ)-induced diabetic rats. Each group was further divided into control and experimental subsets, with the experimental group receiving 4-HR injections. A histological analysis of the circumvallate papillae (CVP) highlighted significant taste bud deterioration in the STZ subgroup, including loss of cellular content and a deviation from their typical morphology. Quantitatively, the control group had a mean of 39.6 ± 14.3 taste bud pores/mm², contrasting with the 4HR, STZ, and STZ/4HR groups, which had means of 33.7 ± 14.2, 20.3 ± 6.1, and 28.0 ± 8.3, respectively. Additionally, a TUNEL assay and IHC staining for c-caspase-3 both identified increased apoptotic cells in the STZ subgroup, with the mean number of apoptotic cells per taste bud profile being notably higher in the STZ group at 3.2 ± 1.6. This study underscores the profound impact of diabetes on taste bud physiology and the potential therapeutic benefits of 4-HR. Further research is essential to delve deeper into its mechanisms and to ascertain optimal dosages, with the aim of enhancing the quality of life of diabetic patients. Full article

On the tongue, the T1R-independent pathway (comprising glucose transporters, including sodium–glucose cotransporter (SGLT1) and the K_ATP channel) detects only sugars, whereas the T1R-dependent (T1R2/T1R3) pathway can broadly sense various sweeteners. Cephalic-phase insulin release, a rapid release of insulin induced by sensory signals in the head after food-related stimuli, reportedly depends on the T1R-independent pathway, and the competitive sweet taste modulators leptin and endocannabinoids may function on these two different sweet taste pathways independently, suggesting independent roles of two oral sugar-detecting pathways in food intake. Here, we examined the effect of adrenomedullin (ADM), a multifunctional regulatory peptide, on sugar sensing in mice since it affects the expression of SGLT1 in rat enterocytes. We found that ADM receptor components were expressed in T1R3-positive taste cells. Analyses of chorda tympani (CT) nerve responses revealed that ADM enhanced responses to sugars but not to artificial sweeteners and other tastants. Moreover, ADM increased the apical uptake of a fluorescent D-glucose derivative into taste cells and SGLT1 mRNA expression in taste buds. These results suggest that the T1R-independent sweet taste pathway in mouse taste cells is a peripheral target of ADM, and the specific enhancement of gustatory nerve responses to sugars by ADM may contribute to caloric sensing and food intake. Full article

The sense of taste determines the choice of nutrients and food intake and, consequently, influences feeding behaviors. The taste papillae are primarily composed of three types of taste bud cells (TBC), i.e., type I, type II, and type III. The type I TBC, expressing GLAST (glutamate-–aspartate transporter), have been termed as glial-like cells. We hypothesized that these cells could play a role in taste bud immunity as glial cells do in the brain. We purified type I TBC, expressing F4/80, a specific marker of macrophages, from mouse fungiform taste papillae. The purified cells also express CD11b, CD11c, and CD64, generally expressed by glial cells and macrophages. We further assessed whether mouse type I TBC can be polarized toward M1 or M2 macrophages in inflammatory states like lipopolysaccharide (LPS)-triggered inflammation or obesity, known to be associated with low-grade inflammation. Indeed, LPS-treatment and obesity state increased TNFα, IL-1β, and IL-6 expression, both at mRNA and protein levels, in type I TBC. Conversely, purified type I TBC treated with IL-4 showed a significant increase in arginase 1 and IL-4. These findings provide evidence that type I gustatory cells share many features with macrophages and may be involved in oral inflammation. Full article

The perception of pungency can be attributed to the combination of pain and heat, and it has critical impacts on food flavor and food consumption preferences. Many studies have reported a variety of pungent ingredients with different Scoville heat units (SHU), and the mechanism of pungent perception was revealed in vivo and in vitro. The worldwide use of spices containing pungent ingredients has led to an increasing awareness of their effects on basic tastes. However, the interaction between basic tastes and pungency perception based on structure-activity relationship, taste perception mechanism and neurotransmission lacks review and summary, considering its brighter prospects in food flavor. Thus, in this review, common pungency substances and pungency evaluation methods, and the mechanism of pungency perception is presented, and the interaction between basic tastes and pungency perception and the possible factors of their interaction are reviewed in detail. Pungent stimuli are mainly transduced through transient receptor potential vanilloid 1 (TRPV1) and transient receptor potential fixed hormone isoform (TRPA1) activated by stimulants. Using modern detection techniques combined with sensory standards, different substances produce different degrees of pungent stimulation, ranging from 10⁴ to 10⁷ SHU/g. Pungent stimuli can affect taste receptor or channel protein conformation and regulate taste bud cell sensitivity by producing neurotransmission products. The products of neurotransmission and taste receptor cell activation in turn act on taste perception. When there are simultaneous effects of taste perception, pungency stimulation may enhance the perception of salty at a certain concentration, with a mutual inhibition effect with sour, sweet, and bitter taste, while its interaction with umami taste is not obvious. However, due to the complexity of perception and the uncertainty of many perceptual receptors or channels, the current studies of interactions are still controversial. Based on the understanding of the mechanism and influencing factors, the availability of pungency substances is proposed in the perspective of food industry in order to achieve new development. Full article