Gustatory Effects Research Articles

A comprehensive review of specific activity and intrinsic connections of food‐derived bioactive peptides for human health

AbstractFood‐derived peptides have garnered significant attention in research due to their multifaceted functionalities, abundant availability, efficient utilization of agricultural by‐products, and environmentally sustainable preparation methods. These peptides play a crucial role in human health, yet their precise mechanisms of action remain largely unexplored, posing challenges in their screening, preparation, and effective application utilizing protein‐based raw materials. This review offers an extensive examination of 19 types of bioactive peptides derived from food. The sources of food‐derived bioactive peptides are well concluded and the classifications are made according to their potential health benefit based on five primary systems: general bodily functions, the nervous system, the cardiovascular system, the metabolic system, and the immune system. This review specifically highlights the multifaceted impacts of tasty peptides on human health, extending beyond their gustatory effects. Furthermore, it explores the interplay between various functions of bioactive peptides, noting a progression from basic to advanced functionalities. Antioxidant activity and the modulation of key enzymes are identified as fundamental actions that are interconnected with other functional properties. This implies that a single bioactive peptide could exhibit multiple beneficial effects. The key role of antioxidant capabilities is underscored based on their broad influence and straightforward assessment. This comprehensive analysis aims to deepen the systematic understanding of the diverse benefits offered by various food‐derived peptides.

Contact and Gustatory Effects of Spinosad on the Growth or Survivability and Development of Progeny Buildup in Two Successive Generations of Cryptolestes pusillus (Schon.) on Wheat and Rice

The contact and gustatory effects of Spinosad on development, survivability, adult emergence and reproductive potential of Cryptolestes pusillus (Schon.) in two successive generations were conducted. Egg hatching, larval and pupal survivability, and adult emergence were lowest in wheat and rice in 1st generation, whereas, totally controlled the hatching, larval and pupal survivability and adult emergence of C. pusillus was noticed in both the seeds in 2nd generation at 0.63 and 1.25 μg/ml concentrations. The highest PRC value of adult emergence was 97.93% found in wheat and 100% in rice in 2nd generation. The mean developmental period of C. pusillus varied in different concentrations of Spinosad. The highest duration of hatching, larval and pupal periods were observed in treated Spinosad at 1.25μg/ml in wheat in F1 generation, whereas, total control of development was found in F2 generation in the same concentration.

An Empirical Cross-Sectional Study to Identify the Olfactory and Gustatory Effects of SARS-CoV-2 – A Social Analysis

Severe acute respiratory syndrome coronavirus (SARS-CoV-2) is a glycan-coated coronavirus with an exposed receptor-binding domain (RBD), capable of binding to the angiotensin-converting enzyme-2 (ACE2) receptors and entering the cell through the cleavage of the spike proteins by the extracellular host enzyme Transmembrane serine protease 2 (TMPRSS2). The severity of the infection is directly associated with loss of taste (ageusia) and loss of smell, varying from hyposmia (reduced perception of smell) to anosmia (complete loss of smell). The mechanisms underlying the independent symptoms remain inconclusive; however, have been linked to sustentacular cell infection, changes in the olfactory bulb and subcortical regions of the brain, defects in the respiratory centres of the central nervous system and cerebral glucose abnormalities. The survey for this cross-sectional study was conducted in 2021 and involved 126 individuals who were exposed to or tested positive for COVID-19, through the Reverse transcription polymerase chain reaction (RT-PCR). 6.3% of covid-negative and 34.9% covid-positive individuals exposed to COVID-19, experienced anosmia and ageusia. This study aims to identify patterns in symptoms presented when an individual is infected with COVID-19; focusing on the correlation between anosmia and ageusia and associated visual impairments or cognitive difficulties. The understanding of varied symptom combinations observed amongst individuals differing in age, sex, comorbidities or vaccination status could aid doctors and healthcare practitioners to provide a prognosis specific to the subset to which the patients belong, depending on their symptom combinations and severity for the same.

Contact and gustatory effects of Spinosad on inhibition of population build-up of Cryptolestes pusillus (Schon.) (Coleoptera: Cucujidae) after different storage periods in whea

The adult population of Cryptolestes pusillus (Schon.) was significantly (P<0.001) reduced after 3-, 6- and 9-months storage periods at different concentrations of Spinosad than those of control medium. Spinosad at all concentrations reduced mean number of larval 5.33±0.72 to 52.00±0.94, 5.67±1.36 to 32.00±1.41 and 2.67±0.54 to 54.33±0.72 after 3, pupal 3.33±1.09 to 26.00±0.94, 3.33±0.72 to 26.00±1.25 and 2.33±0.29 to 16.33±0.27 after 6 and adult 5.33±1.19 to 62.00±0.47, 2.33±0.27 to 72.00±1.25 and 2.33±1.09 to 58.00±1.25 after 9 months storage period. The percent of repulsion (PRC) were always higher in higher concentrations but lower in lower concentrations in every cases. The total population of C. pusillus was 152.00±1.15 and 790.33±2.60 after 1st and 2.67±1.09 and 20.67±3.34 after 2nd generations. Spinosad effectively reduced the survivability and population of C. pusillus of the treated wheat.

Toxic and repellent potentials of spinosad against Cryptolestes pusillus (Schon.) (Coleoptera: Cucujidae)

The contact and gustatory effects of spinosad on the mortality and repellency of Cryptolestes pusillus (Schon.) were conducted under laboratory conditions. Spinosad at 0.32 l/g caused lowest mortality (16.67±1.67% of 2nd instar larva of C. pusillus in wheat after 24h and highest mortality (59.14±1.65%) was observed at 1.25 l/g in wheat after 72 h exposure. The LC50 value was 0.11 l/g in wheat after 72 h, which indicated that spinosad is highly toxic against the 2nd instar larvae of C. pusillus. In case of 4th instar larvae highest mortality (58.12±3.45%) were observed at 1.25 l/g concentration but lowest 10.00± 2.10 after 24 h exposure. The highest mortality was observed (40.00±2.88%) in adults. The different doses (1.25, 0.63, 0.32, 016 and 0.08 l/ml) of spinosad showed repellent activities against adults of C. pusillus. All the doses of spinosad offered 0.1% level of significance (P<0.01). Spinosad used in this experiment have great potential in the control of C. pusillus which is important from the Integrated Pest Management and the Global Environmental Protection point of views.

Total Asymmetric Synthesis and Stereochemical Confirmation of (+)- and (-)-Lyoniresinol and Its Deuterated Analogues.

Lyoniresinol and its derivatives are lignans which have been isolated from a plethora of plant species. In addition to exhibiting a range of interesting biological activities including anticancer, anti-inflammatory, antimicrobial, and others, these compounds have also been discovered in wines and spirits and shown to have gustatory effects in these alcoholic matrices. (+)-Lyoniresinol 1 is reported to impart a strong bitter taste while its enantiomer (-)-lyoniresnol 2 is tasteless. The first total asymmetric synthesis of both natural enantiomers (+)-1 and (-)-2 and their deuterated analogues (D4)-(+)-3 and (D4)-(-)-4 has been achieved, confirming the structure and stereochemistry of the natural products. The synthesized compounds can be utilized as internal standards in stable isotope dilution analysis for improving and optimizing the existing lyoniresinol quantitation methods in the future.

Contact and gustatory effects of spinosad on the survivability of Sitophilus oryzae L. (Coleoptera: Curculionidae) in wheat

The present study was planned to evaluate the effect of spinosad on the survivability and development of Sitophilus oryzae on four wheat varieties viz., BARI-26, BARI-28, Shatabdi-21 and Prodip-24. Three doses in three replications for spinosad were applied to four wheat varieties. Spinosad concentrations significantly increased the total developmental period compared to the control in a dose-dependent manner on four wheat varieties. The highest developmental period took 41.67 ± 0.33 days to become adult was recorded in S-21 at 0.0003 μl/g of spinosad in F1. All adults of F1 did not reach in F2 because surprisingly all adults died after emergence. So, no developmental period was found in S-21 (0.00±0.00) and B-28 (0.00 ± 0.00) days at 0.0003 μl/g spinosad in F2. On the other hand, five mated females were released on the treated wheat with different concentrations of spinosad for 10 - 15 days; then they were removed. Treated wheat was checked for up to 30 to 60 days and observed the progeny for two successive generations (1st and 2nd). Each combination of insect species, insecticide rate, and exposure duration were replicated three times. Among four wheat varieties, the lowest adult emergence was recorded as 08.00 ± 0.58 in F1 and totally controlled in F2 generation in S-21 variety at 0.0003 μl/g. Spinosad concentrations significantly increased the total developmental period compared to the control in a dosedependent manner on four wheat varieties.
 Bangladesh J. Zool. 47(2): 253-262, 2019

FMRI measurement of the integrative effects of visual and chemical senses stimuli in humans

The purpose of this study was to evaluate the integrative effects of visual stimuli with chemical senses (olfactory and gustatory) stimuli in humans. Noninvasive measurement tools such as magnetoencephalography (MEG) and functional magnetic resonance imaging (fMRI) are used to describe the mechanism of olfactory information processing in the human brain, and the neurophysiological properties of olfactory-related neurons are described. The first study analyzed the interaction between visual and olfactory stimuli. Two odors (lemon and iso-valeric acid) were selected as pleasant and unpleasant odors, respectively and pleasant and unpleasant images were also selected. These cross-modal stimulus combinations were presented to the subject at random, and responses were measured by fMRI using an event related task. These results revealed that active brain areas with pleasant/unpleasant stimuli and matched/mismatched stimuli were different for memory and cognition. The second study analyzed the interaction between visual and gustatory stimuli. Total four conditions (hunger-not hunger, and intake-not intake of monosodium glutamate (MSG)) were tested. Visual stimuli were food-related and nonfood-related photos. A visual analog scale (VAS) was also used to evaluate before and at regular time intervals after intake of MSG, and responses were measured using fMRI. Brain activity related to feeding desire after intake of MSG occurred near the insula cortex, and orbito-frontal cortex, among other areas. These results on the integrative effects of visual stimuli with olfactory and gustatory stimuli, cross-modal and complex effects on olfaction and gustation were suggested to be obtained as an emotional response such as "pleasantness/unpleasantness" and as cognitive and memory responses such as "matching/mismatching" or the responses such as "feeding desire" afterwards intake of foods.

Ligustilide: a novel TRPA1 modulator

TRPA1 is activated by electrophilic compounds such as mustard oil (MO). Here, we demonstrate a bimodal sensitivity of TRPA1 to ligustilide (Lig), an electrophilic volatile dihydrophthalide of dietary and medicinal relevance. Lig is a potent TRPA1 activator and is also capable to induce a modest block of MO activated currents. Aromatization to dehydroligustilide (DH-Lig), as occurs during aging of its botanical sources, reversed this profile, enhancing TRPA1 inhibition and reducing activation. Mutation of the reactive cysteines in mouseTRPA1 (C622S, C642S, C666S) dramatically reduced activation by MO and significantly reduced that by Lig, but had an almost negligible effect on the action of DH-Lig, whose activation mechanism of TRPA1 is therefore largely independent from the alkylation of cysteine residues. Taken together, these observations show that the phthalide structural motif is a versatile platform to investigate the modulation of TRPA1 by small molecules, being tunable in terms of activation/inhibition profile and mechanism of interaction. Finally, the action of Lig on TRPA1 may contribute to the gustatory effects of celery, its major dietary source, and to the pharmacological action of important plants from the Chinese and native American traditional medicines.

Multiple routes of chemosensitivity to free fatty acids in humans

Selected free fatty acids (FFAs) are documented effective somatosensory and olfactory stimuli whereas gustatory effects are less well established. This study examined orthonasal olfactory, retronasal olfactory, nasal irritancy, oral irritancy, gustatory, and multimodal threshold sensitivity to linoleic, oleic, and stearic acids. Sensitivity to oxidized linoleic acid was also determined. Detection thresholds were obtained using a three-alternative, forced-choice, ascending concentration presentation procedure. Participants included 22 healthy, physically fit adults sensitive to 6-n-propylthiouracil. Measurable thresholds were obtained for all FFAs tested and in 96% of the trials. Ceiling effects were observed in the remaining trials. Greater sensitivity was observed for multimodal stimulation and lower sensitivity for retronasal stimulation. There were no statistically significant correlations for linoleic acid thresholds between different modalities, suggesting that each route of stimulation contributes independently to fat perception. In summary, 18-carbon FFAs of varying saturation are detected by multiple sensory systems in humans.

Gustatory Effects of Capsaicin that are Independent of TRPV1 Receptors

In order to choose which foods are palatable and safe to ingest, it is important to integrate information from different modalities, not only chemosensory (taste and olfaction), but also somatosensory (texture, irritation, nociception) (Scott and Verhagen, 2000). Capsaicin, the pungent component from chili peppers, has been shown to alter taste perception (Lawless and Stevens, 1984; Prescott and Stevenson, 1995; Simons et al., 2002) and has traditionally been added to foods to change their palatability. The effects of capsaicin on taste could emerge from the integration throughout the gustatory axis of information originating from capsaicin’s direct effects on taste receptor cells (TRCs) (Liu and Simon, 2001; Park et al., 2003; Lyall et al., 2004) and/or from information resulting from the effects of capsaicin on TRPV1 receptors in trigeminal nerve endings in the mouth (Liu and Simon, 1996, 2000). Recent studies have shown that capsaicin can alter neural responses to tastants at the level of the nucleus tractus solitarius (NTS) and that these effects seem to be independent of trigeminal transmission (Simons et al., 2003). Previously, Okuni (1977)showed that chorda tympani fibers can be activated by capsaicin, indicating capsaicin can affect the gustatory pathway and more recently, Lyall et al. (2004) presented evidence for a TRPV1 splice variant in TRCs that is responsible for the amilorideinsensitive responses to salts. Here, we found that in dissociated rat TRCs capsaicin inhibits voltage-gated inward and outward currents. Furthermore, we found that in TRPV1–/– mice capsaicin can alter taste preference to sucrose. These results demonstrate that the effects of capsaicin in taste perception do not result exclusively from the activation of capsaicin-sensitive receptors, but also through nonspecific TRPV1-independent mechanisms.

Taste-enhancing effects of glycine on the sweetness of glucose: a gustatory aspect of symbiosis between the ant, Camponotus japonicus, and the larvae of the lycaenid butterfly, Niphanda fusca.

The lycaenid butterfly, Niphanda fusca, has a parasitic relationship with its host ant, Camponotus japonicus: the caterpillars may use chemical mimicry to enter the ant nest where they are fed mouth-to-mouth by the adult ants until pupation. Nevertheless, larvae offer their host ants a nutritious secretion that contains 160 mM glucose and 43 mM glycine. Using glucose and glycine mixture as artificial secretions, we investigated the gustatory effect of glucose and/or glycine on the ants. Glycine induced neither feeding behavior nor gustatory response in the ants if its concentration was <500 mM. In the presence of glycine at the concentration in the secretion, however, the ants improved their preference to glucose, and the sugar receptor cell exhibited electrophysiological enhancement of response to glucose in a glycine-concentration-dependent manner. By adding glycine to glucose in their secretions, therefore, the butterfly larvae can manipulate the gustatory sense of the ants. The alluring taste of 'glycine-flavored glucose' could motivate the host ants to feed the larvae and thereby receive the secretions as a reward. The taste enhancement created by the combination of sugar and amino acid may play a role in the evolution of the parasitic relationships of these insects. The taste-enhancing effect appears to be analogous to taste enhancement by 'umami' substances in humans.

Electrophysiological and behavioral studies on taste effectiveness of alcohols in rats.

Electrophysiological and behavioral studies were performed in rats to analyze the gustatory effects of alcohols, such as methanol, ethanol, ethylene glycol, 1-propanol, 2-propanol, propylene glycol, 1,3-propandiol, and glycerin. When the whole bundle responses to each of the alcohols at 1.0 M were recorded from the chorda tympani (CT) and glossopharyngeal nerve (Gl), the alcohols with two or three hydroxyl groups elicited larger responses than the other alcohols in both nerves. Single-fiber analyses showed that the responses to alcohols were induced dominantly in sucrose-best fibers and were correlated well with sucrose responses in the CT, whereas the responses to alcohols were induced in quinine-best fibers and were correlated well with quinine responses in the Gl. The rats that acquired conditioned taste aversions to alcohols with two or three hydroxyl groups also avoided sucrose and quinine, although the aversion did not generalize to NaCl or HCl. These results suggest that alcohols have a taste similar to the taste of both sucrose and quinine in the rat.

Taste responses of bullfrog to pungent stimuli

Taste responses of bullfrogs to various pungent compounds and taste substances were electrophysiologically recorded from glossopharyngeal nerves. The threshold concentrations were ∼ 10 −7 M for piperine, ∼ 10 −6 M for capsaicin and ∼ 10 −4 M for allyl isothiocyanate. At any concentration examined, piperine was more potent than capsaicin. Both piperine and capsaicin elicited desensitizing responses, but the taste receptors recovered from the desensitization within 10 min after washing with deionized water. Cross-adaptation experiments revealed that capsaicin only partially desentizes receptors for piperine, l-leucine, HCl or quinine. Perfusion of the lingual artery with a solution containing no added Ca decreased the responses to capsaicin. Such a solution has been shown to suppress the taste nerve responses by blocking synaptic transmissions between taste cells and taste nerves [8]. These results suggest that the gustatory effects of capsaicin are different from its pharmacological effects on sensory neurons. It is likely that capsaicin and other pungent compounds, when they act as seasonings, stimulate taste cells rather than the free nerve endings of the sensory neurons.

Individual differences in sensory preferences for fat in model sweet dairy products

Sensory preferences for fat in foods are influenced both by subject characteristics and by the nature of the food stimulus. Hedonic responses to sugar/fat mixtures depend on strong interactions between perceptions of the two ingredients, including tactile as well as gustatory effects. Fat-containing liquid and solid foods, and dessert-type sugar/fat mixtures produce different hedonic response profiles. Body weight, weight history and the presence of eating disorders are associated with differences in hedonic responsiveness to fat among women. This inter-subject variability in hedonic response profiles mandates the use of novel techniques for data analysis. Conventional hedonic response curves mask between-subject differences. Individual patterns of hedonic responses to sugar/fat mixtures are better represented by frequency distributions of maximum hedonic responses or of individual optimal sugar-to-fat ratios.

THE TASTING PHENOMENON

Describes how and where we perceive the sense of taste, the traditional four basic taste sensations, and why different parts of the mouth are more or less sensitive to a particular one. Outlines types of compounds having a particular taste with some relationships between and anomalies of their chemical structure and the taste sensation they elicit, together with individual variation in tasting sensitivity and factors affecting this, such as adaptation. Summarizes interesting taste phenomena including: taste blindness; taste modification; the role of heavy metals in taste perception. Describes the additional taste sensations that have been proposed such as: umami; water‐taste; metallic; alkalinity and other gustatory effects such as pungency (burning sensation), cooling and astringency.

GRAS evaluation of flavoring substances by the Expert Panel of FEMA

The review describes the evolution of the process of GRAS evaluation of flavoring substances by the Expert Panel of FEMA during the past 30 years. These materials possess prominent olfactory and gustatory effects and, therefore, are added to foods in very small quantities. The procedures used and criteria employed for GRAS determinations are noted. Attention is called to the process for the re-review of the GRAS status of flavoring substances.

Gustatory Effect of Mirin (Flavoring Sake) in Cooking

Gustatory Effect of Mirin (Flavoring Sake) in Cooking

On the gustatory effect of amiloride in the monkey (Macaca mulatto)

On the gustatory effect of amiloride in the monkey (<i>Macaca mulatto</i>)

The effects of sensory changes in older persons.

An increasing proportion of persons encountered in professional nursing practice are older. This paper discusses the effects of sensory changes in older persons, specifically, the visual, auditory, olfactory, and gustatory effects. Nursing interventions aimed at assisting older persons to cope with or more effectively adapt to these potentially disabling alterations are explained, and some guidelines for nursing care are discussed.