Lakshmanan, Hari G Miller, Elayna White-Canale, AnnElizabeth McCluskey, Lynnette P
Published in
Chemical senses
Sensory cells that specialize in transducing olfactory and gustatory stimuli are renewed throughout life and can regenerate after injury unlike their counterparts in the mammalian retina and auditory epithelium. This uncommon capacity for regeneration offers an opportunity to understand mechanisms that promote the recovery of sensory function after...
Iravani, Behzad Arshamian, Artin Lundström, Johan N
Published in
Chemical Senses
Detection of early and reliable symptoms is important in relation to limiting the spread of an infectious disease. For COVID-19, the most specific symptom is either losing or experiencing reduced olfactory functions. Anecdotal evidence suggests that olfactory dysfunction is also one of the earlier symptoms of COVID-19, but objective measures suppor...
Hakim, Marziah Beecher, Kate Jacques, Angela Chaaya, Nicholas Belmer, Arnauld Battle, Andrew R Johnson, Luke R Bartlett, Selena E Chehrehasa, Fatemeh
Published in
Chemical Senses
The brain forms robust associations between odors and emotionally salient memories, making odors especially effective at triggering fearful or traumatic memories. Using Pavlovian olfactory fear conditioning (OFC), a variant of the traditional tone-shock paradigm, this study explored the changes involved in its processing. We assessed the expression...
Colbert, Sarah E Triplett, Cody S Maier, Joost X
Published in
Chemical senses
The brain combines gustatory, olfactory, and somatosensory information to create our perception of flavor. Within the somatosensory modality, texture attributes such as viscosity appear to play an important role in flavor preference. However, research into the role of texture in flavor perception is relatively sparse, and the contribution of textur...
Jennings, Liam Williams, Ellie Avlas, Marta Dewan, Adam
Published in
Chemical Senses
Measures of behavioral sensitivity provide an important guide for choosing the stimulus concentrations used in functional experiments. This information is particularly valuable in the olfactory system as the neural representation of an odorant changes with concentration. This study focuses on acetate esters because they are commonly used to survey ...
Huang, Li-Chu Running, Cordelia A
Published in
Chemical senses
Individuals vary in saliva composition, which could in turn influence variability of oral sensations. This study was designed to investigate associations among saliva's ability to emulsify an oil/water mixture, fatty sensations, and diet. Participants (N = 62) gave sensory ratings for a white chocolate substitute with 0, 0.1, and 1% added linoleic ...
Bartonjo, Jane J Lundy, Robert F
Published in
Chemical senses
Somatostatin neurons in the central nucleus of the amygdala (CeA/Sst) can be parsed into subpopulations that project either to the nucleus of the solitary tract (NST) or parabrachial nucleus (PBN). We have shown recently that inhibition of CeA/Sst-to-NST neurons increased the ingestion of a normally aversive taste stimulus, quinine HCl (QHCl). Beca...
Treesukosol, Yada Moran, Timothy H
Published in
Chemical senses
Administration of cholecystokinin (CCK) or the glucagon-like peptide 1 (GLP-1) receptor agonist Exendin-4 (Ex-4) reduces food intake. Findings in the literature suggest CCK reduces intake primarily as a satiety signal whereas GLP-1 may play a role in both satiety and reward-related feeding signals. Compounds that humans describe as âsweetâ and âfat...
Martin, Laura E Lim, Juyun
Published in
Chemical senses
Oligosaccharides, a subclass of complex carbohydrates, occur both naturally in foods and as a result of oral starch digestion. We have previously shown that humans can taste maltooligosaccharides (MOS) and that their detection is independent of the canonical sweet taste receptor. While MOSs most commonly occur in a linear form, they can also exist ...
Hartley, Isabella Orellana, Liliana Liem, Djin Gie Keast, Russell
Published in
Chemical Senses
The prototypical stimuli for umami taste is monosodium glutamate (MSG), which is the sodium salt form of glutamic acid. A proportion of the population has a reduced or complete inability to taste l -glutamate independent to the sodium ion. To determine individuals’ umami discrimination status, many studies use a series of triangle tests containing ...
