Genetic analyses of gustation in the fowl

Preferences towards quinine sulfate (QS) and dextrose (DEX) were tested in purelines and reciprocal crosses of two lines of chickens that had undergone 22 generations of selection for high and low juvenile body weight. Parental line-F₁ comparisons provided evidence for non-additive genetic variation for hedonic sensitivity towards QS and DEX, though in opposite directions. Additive genetic variation appeared to influence the preference ratios for both stimuli at super-threshold concentrations. These results are discussed with regard to their evolutionary implications.     

Behavioral and neural responses to gustatory stimuli delivered non-contingently through intra-oral cannulas

The act of eating requires a decision by an animal to place food in its mouth. The reasons to eat are varied and include hunger as well as the food's expected reward value. Previous studies of tastant processing in the rat primary gustatory cortex (GC) have used either anesthetized or awake behaving preparations that yield somewhat different results. Here we have developed a new preparation in which we explore the influences of intra-oral and non-contingent tastant delivery on rats' behavior and on their GC neural responses. We recorded single-unit activity in the rat GC during two sequences of tastant deliveries, PRE and POST, which were separated by a waiting period. Six tastants ranging in hedonic value from sucrose to quinine were delivered in the first two protocols called 4TW and L-S. In the third one, the App L-S protocol, only hedonically positive tastants were used. In the 4TW protocol, tastants were delivered in blocks whereas in the two L-S protocols tastants were randomly interleaved. In the 4TW and L-S protocols the probability of ingesting tastants in the PRE sequence decreased exponentially with the trial number. Moreover, in both protocols this decrease was greater in the POST than in the PRE sequence likely because the subjects learned that unpleasant tastants were to be delivered. In the App L-S protocol the decrease in ingestion was markedly slower than in the other protocols, thus supporting the hypothesis that the decrease in appetitive behavior arises from the non-contingent intra-oral delivery of hedonically negative tastants like quinine. Although neuronal responses in the three protocols displayed similar variability levels, significant differences existed between the protocols in the way the variability was partitioned between chemosensory and non-chemosensory neurons. While in the 4TW and L-S protocols the former population displayed more changes than the latter, in the App L-S protocol variability was homogeneously distributed between the two populations. We posit that these tuning changes arise, at least in part, from compounds released upon ingestion, and also from differences in areas of the oral cavity that are bathed as the animals ingest or reject the tastants.     

Objective screening for olfactory and gustatory dysfunction during the COVID‐19 pandemic: A prospective study in healthcare workers using self‐administered testing

BackgroundSmell and taste loss are highly prevalent symptoms in coronavirus disease 2019 (COVID‐19), although few studies have employed objective measures to quantify these symptoms, especially dysgeusia. Reports of unrecognized anosmia in COVID‐19 patients suggests that self‐reported measures are insufficient for capturing patients with chemosensory dysfunction.ObjectivesThe purpose of this study was to quantify the impact of recent COVID‐19 infection on chemosensory function and demonstrate the use of at‐home objective smell and taste testing in an at‐risk population of healthcare workers.MethodsTwo hundred and fifty healthcare workers were screened for possible loss of smell and taste using online surveys. Self‐administered smell and taste tests were mailed to respondents meeting criteria for elevated risk of infection, and one‐month follow‐up surveys were completed.ResultsAmong subjects with prior SARS‐CoV‐2 infection, 73% reported symptoms of olfactory and/or gustatory dysfunction. Self‐reported smell and taste loss were both strong predictors of COVID‐19 positivity. Subjects with evidence of recent SARS‐CoV‐2 infection (<45 days) had significantly lower olfactory scores but equivalent gustatory scores compared to other subjects. There was a time‐dependent increase in smell scores but not in taste scores among subjects with prior infection and chemosensory symptoms. The overall infection rate was 4.4%, with 2.5% reported by PCR swab.ConclusionHealthcare workers with recent SARS‐CoV‐2 infection had reduced olfaction and normal gustation on self‐administered objective testing compared to those without infection. Rates of infection and chemosensory symptoms in our cohort of healthcare workers reflect those of the general public.     

The zebrafish brain: a neuroanatomical comparison with the goldfish

The zebrafish Danio rerio is an important model system for genetic and developmental studies of the vertebrate central nervous system. Considerable knowledge concerning the embryonic development of the central nervous system of the zebrafish has accumulated in recent years. However, there is an apparent lack of information on the organization of the adult zebrafish brain. We have therefore recently studied in detail the neuroanatomy of the adult zebrafish. Here we compare the brains of the zebrafish and of the closely related and neurobiologically well-investigated goldfish, Carassius auratus. Two sensory systems, the visual and the gustatory systems, were identified as differing on the gross morphological and histological levels in the two species. The goldfish shows the simple (evolutionarily reduced) pattern of pretectal organization, and its gustatory system is massively enlarged. The pretectum of the zebrafish conforms to this simplified visual pretectal pattern, although the retention of some ancestral pretectal characters indicates a lesser degree of reduction of the visual system compared to the goldfish. The gustatory system shows many similarities with the evolutionarily derived and functionally specialized gustatory system of the goldfish. However, some peripheral and central gustatory characters are missing in the zebrafish, indicating a less specialized gustatory system.     

Temperature dependence of human taste responses

Human taste thresholds for NaCl, HCl, Dulcin and QSO₄ were determined at 17, 22, 27, 32, 37, and 42°C using the psychophysical method of forced choice. The thresholds for all four compounds were lowest between 22° and 32° and rose above and below this temperature range. The results favored a physical-chemical basis for the transduction process over an enzymatic explanation. The effect of temperature on the intensity of suprathreshold solutions of QHCl was tested by varying the adapting and stimulus temperatures of solutions presented to one side of the tongue in a matching procedure with a standard on the other side. The temperature effect was found to be independent of the adapting temperature and the standard concentration, and to depend only on the stimulus temperature.     

Cholinergic modulation of neurons in the gustatory region of the nucleus of the solitary tract

The rostral portion of the nucleus of the solitary tract (rNST) is an obligatory relay for gustatory afferent input on its way to the forebrain. Previous studies have demonstrated excitation of rNTS neurons by glutamate and substance P and inhibition by gamma-aminobutyric acid (GABA) and met-enkephalin (ENK). Despite the existence of cholinergic neurons and putative terminals within the rNTS, there are no data on the effects of acetylcholine (ACh) on rNTS processing. Here, we use patch-clamp recording of rNTS neurons in vitro to examine ACh-mediated responses and voltage-gated conductances in these cells. Results revealed (1) intrinsic voltage-gated inhibition via activation of voltage-gated potassium A-channels (I(A)), found almost exclusively in the medial rNTS, and hyperpolarization-activated potassium/sodium channels (I(h)), found more frequently in the lateral rNST; and (2) ligand-gated inhibition via activation of muscarinic m2 ACh receptors (mAChRs) linked to inward rectifier potassium channels (K(ir)) evenly distributed throughout the rNTS, a mechanism dependent on cholinergic inputs. Muscarinic responses were blocked by AFDX-116, a selective m2 mAChR antagonist, and by BaCl2, an antagonist of K(ir) channels. In addition, many rNTS neurons exhibited excitation via alpha7 and non-alpha7 nicotinic AChRs. Non-alpha7 nAChRs, blocked by 10 microM mecamylamine, occurred more frequently in the lateral rNTS. In contrast, alpha7 nAChRs, blocked by 20 nM methyllcaconitine, were evenly distributed across the nucleus. As previously reported for voltage-activated conductances, none of these currents was related to neuronal morphology. These voltage- and ligand-dependent inhibitory mechanisms would be expected to contribute to the modulation of gustatory processing through the NST.     

A test for measuring gustatory function

Objectives/Hypothesis: The purpose of this study was to determine the usefulness of edible taste strips for measuring human gustatory function. Study Design: The physical properties of edible taste strips were examined to determine their potential for delivering threshold and suprathreshold amounts of taste stimuli to the oral cavity. Taste strips were then assayed by fluorescence to analyze the uniformity and distribution of bitter tastant in the strips. Finally, taste recognition thresholds for sweet taste were examined to determine whether or not taste strips could detect recognition thresholds that were equal to or better than those obtained from aqueous tests. Methods: Edible strips were prepared from pullulan‐hydroxypropyl methylcellulose solutions that were dried to a thin film. The maximal amount of a tastant that could be incorporated in a 2.54 cm² taste strip was identified by including representative taste stimuli for each class of tastant (sweet, sour, salty, bitter, and umami) during strip formation. Distribution of the bitter tastant quinine hydrochloride in taste strips was assayed by fluorescence emission spectroscopy. The efficacy of taste strips for evaluating human gustatory function was examined by using a single series ascending method of limits protocol. Sucrose taste recognition threshold data from edible strips was then compared with results that were obtained from a standard “sip and spit” recognition threshold test. Results: Edible films that formed from a pullulan‐hydroxypropyl methylcellulose polymer mixture can be used to prepare clear, thin strips that have essentially no background taste and leave no physical presence after release of tastant. Edible taste strips could uniformly incorporate up to 5% of their composition as tastant. Taste recognition thresholds for sweet taste were over one order of magnitude lower with edible taste strips when compared with an aqueous taste test. Conclusion: Edible taste strips are a highly sensitive method for examining taste recognition thresholds in humans. This new means of presenting taste stimuli should have widespread applications for examining human taste function in the laboratory, in the clinic, or at remote locations.     

Bait shyness: tests of CS-US mediation

When rats consume a distinctive flavor (CS) and become ill (US) hours later, they will avoid that flavor in subsequent tests. Two hypotheses to account for this prolonged CS-US interval were tested. First, physical remnants of the meal may linger in the gastrointestinal system bridging the long interval. However, rats learned to discriminate wet food from dry food plus water, although presumably the stomach contents would be similar hours later when illness was induced by toxic injections. Second, the gustatory system handles a paucity of changing sensory information, thus the flavor CS may be protected from subsequent interfering stimuli. However, when foot shock was substituted for illness in a flavor-shock avoidance paradigm, learning was obtained with immediate shock but delays of 33 sec disrupted learning. Thus, the unique characteristics of the gustatory system per se, cannot account for the long-delay learning.