Taste Information Research Articles

Recent advances in the characterization of genetically defined neurons that regulate internal-state-dependent taste modification in mice.

The gustatory system plays an important role in evaluating food quality in animals and humans. While some tastes are intrinsically appetitive, such as sweet, which is elicited from high-calorie nutrients, the other tastes, such as sour and bitter, are aversive and elicited by toxic substances. In mice, taste signals are relayed by multiple regions of the brain, including the nucleus of the solitary tract, and the parabrachial nucleus (PBN) of the pons, before reaching the gustatory cortex via the gustatory thalamus. Recent advances in taste research using mice expressing Cre recombinase in specific neuronal populations, together with chemogenetic/optogenetic tools, have enabled us to identify genetically defined neurons involved in taste transduction pathways across several areas of the brain. While gustatory pathways play a fundamental role in taste transduction, taste preferences are not always stable, but rather vary depending on internal states. This review summarizes recent progress in research on neural circuits that modify the taste information depending on internal states in mice.

The Expression of Cannabinoid and Cannabinoid-Related Receptors on the Gustatory Cells of the Piglet Tongue.

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.

Prolonged latency of the gustatory evoked potentials for sucrose solution in subjects living with obesity compared with normal-weight subjects.

A difference in cortical treatment of taste information could alter food intake promoting the development of obesity. The main purpose was to compare, in subjects living with obesity (OB) and normal-weight subjects (NW), the characteristics of gustatory evoked potentials (GEP) for sucrose solution (10 g.100 mL-1) before and after a standard lunch. The secondary objective was to evaluate the correlations between GEP and the plasmatic levels of acylated ghrelin, leptin, insulin and serotonin. Each subject had 2 randomized sessions spaced by an interval of 2 days. During one session, subjects were fasting and during the other, subjects took a lunch low in sugar. In each session, subjects had a blood test before a first GEP recording followed by a second GEP recording either after a lunch (feeding session) or no lunch (fasting session). Twenty-eight OB (BMI: 38.6 ± 9.0 kg.m-2) were matched to 22 NW (BMI: 22.3 ± 2.2 kg.m-2). GEP latencies were prolonged in OB regardless the sessions and the time before and after lunch, compared with NW (in Cz at the morning: 170 ± 33 ms vs 138 ± 25 ms respectively; p < 0.001). The increase in latency observed in NW after lunch was not observed in OB. Negative or positive correlations were noted in all participants between GEP latencies and ghrelin, leptin, insulin plasmatic levels (P1Cz, r = -0.38, r = 0.33, r = 0.37 respectively, p < 0.0001). This study highlights a slower activation in the taste cortex in OB compared with NW.

Maintenance of taste receptor cell presynaptic sites requires gustatory nerve fibers.

The turnover and re-establishment of peripheral taste synapses is vital to maintain connectivity between the primary taste receptor cells and the gustatory neurons which relay taste information from the tongue to the brain. Despite the importance of neuron-taste cell reconnection, mechanisms governing synapse assembly and the specificity of synaptic connections is largely unknown. Here we use the expression of presynaptic proteins, CALHM1 and Bassoon, to probe whether nerve fiber connectivity is an initiating factor for the recruitment of presynaptic machinery in different populations of taste cells. Under homeostatic conditions, the vast majority (>90%) of presynaptic sites are directly adjacent to nerve fibers. In the days immediately following gustatory nerve transection and complete denervation, Bassoon and CALHM1 puncta are markedly reduced. This suggests that nerve fiber innervation is crucial for the recruitment and maintenance of presynaptic sites. In support of this, we find that expression of Bassoon and Calhm1 mRNA transcripts are significantly reduced after denervation. During nerve fiber regeneration into the taste bud, presynaptic sites begin to replenish, but are not as frequently connected to nerve fibers as intact controls (∼50% compared to >90%). This suggests that gustatory neuron proximity, rather than direct contact, likely drives taste receptor cells to express and aggregate presynaptic proteins at the cell membrane. Together, these data support the idea that trophic factors secreted by gustatory nerve fibers prompt taste receptor cells to produce presynaptic specializations at the cell membrane, which in turn may guide neurons to form mature synapses. These findings provide new insights into the mechanisms driving synaptogenesis and synaptic plasticity within the rapidly changing taste bud environment.

A Comprehensive Framework for Decoding Salty Taste Information from EEG Signals: Distinguishing Brain Reactions to Saltiness of Comparable Intensity

A Comprehensive Framework for Decoding Salty Taste Information from EEG Signals: Distinguishing Brain Reactions to Saltiness of Comparable Intensity

Changes in Taste Perception in Patients with Minor and Major Cognitive Impairment Linked to Alzheimer's Disease Recorded by Gustatory Evoked Potentials.

The need for early diagnosis biomarkers in Alzheimer's disease (AD) is growing. Only few studies have reported gustatory dysfunctions in AD using subjective taste tests. The main purpose of the study was to explore gustatory functions using subjective taste tests and recordings of gustatory evoked potentials (GEPs) for sucrose solution in patients with minor or major cognitive impairment (CI) linked to AD, and to compare them with healthy controls. The secondary objective was to evaluate the relationships between GEPs and the results of cognitive assessments and fasting blood samples. A total of 45 subjects (15 healthy subjects, 15 minor CI patients, 15 major CI patients) were included to compare their gustatory functions and brain activity by recording GEPs in response to a sucrose stimulation. CI groups were combined in second analyses in order to keep a high power in the study. Correlations were made with cognitive scores and hormone levels (ghrelin, leptin, insulin, serotonin). Increased P1 latencies and reduced N1 amplitudes were observed in minor or major patients compared to controls. GEPs were undetectable in 6 major and 4 minor CI patients. Thresholds for sucrose detection were significantly higher in the major CI group than in controls or the minor CI group. No correlation was found with hormone levels. The cortical processing of sensory taste information seems to be altered in patients with minor or major CI linked to AD. This disturbance was identifiable with subjective taste tests only later, at the major CI stage.

Goal-Dependent Hippocampal Representations Facilitate Self-Control.

Hippocampal activity linking past experiences and simulations of the future with current goals can play an important role in decision-making. The representation of information within the hippocampus may be especially critical in situations where one needs to overcome past rewarding experiences and exert self-control. Self-control success or failure may depend on how information is represented in the hippocampus and how effectively the representation process can be modified to achieve a specific goal. We test this hypothesis using representational similarity analyses of human (female/male) neuroimaging data during a dietary self-control task in which individuals must overcome taste temptations to choose healthy foods. We find that self-control is indeed associated with the way individuals represent taste information (valance) in the hippocampus and how taste representations there adapt to align with different goals/contexts. Importantly, individuals who were able to shift their hippocampal representations to a larger degree to align with the current motivation were better able to exert self-control when facing a dietary challenge. These results suggest an alternative or complementary neurobiological pathway leading to self-control success and indicate the need to update the classical view of self-control to continue to advance our understanding of its behavioral and neural underpinnings.SIGNIFICANCE STATEMENT The paper provides a new perspective on what leads to successful self-control at the behavioral and neurobiological levels. Our data suggest that self-control is enhanced when individuals adjust hippocampal processing to align with current goals.

Inhibitory Gating of Thalamocortical Inputs onto Rat Gustatory Insular Cortex.

In primary gustatory cortex (GC), a subregion of the insular cortex, neurons show anticipatory activity, encode taste identity and palatability, and their activity is related to decision-making. Inactivation of the gustatory thalamus, the parvicellular region of the ventral posteromedial thalamic nucleus (VPMpc), dramatically reduces GC taste responses, consistent with the hypothesis that VPMpc-GC projections carry taste information. Recordings in awake rodents reported that taste-responsive neurons can be found across GC, without segregated spatial mapping, raising the possibility that projections from the taste thalamus may activate GC broadly. In addition, we have shown that cortical inhibition modulates the integration of thalamic and limbic inputs, revealing a potential role for GABA transmission in gating sensory information to GC. Despite this wealth of information at the system level, the synaptic organization of the VPMpc-GC circuit has not been investigated. Here, we used optogenetic activation of VPMpc afferents to GC in acute slice preparations from rats of both sexes to investigate the synaptic properties and organization of VPMpc afferents in GC and their modulation by cortical inhibition. We hypothesized that VPMpc-GC synapses are distributed across GC, but show laminar- and cell-specific properties, conferring computationally flexibility to how taste information is processed. We also found that VPMpc-GC synaptic responses are strongly modulated by the activity regimen of VPMpc afferents, as well as by cortical inhibition activating GABAA and GABAB receptors onto VPMpc terminals. These results provide a novel insight into the complex features of thalamocortical circuits for taste processing.SIGNIFICANCE STATEMENT We report that the input from the primary taste thalamus to the primary gustatory cortex (GC) shows distinct properties compared with primary thalamocortical synapses onto other sensory areas. Ventral posteromedial thalamic nucleus afferents in GC make synapses with excitatory neurons distributed across all cortical layers and display frequency-dependent short-term plasticity to repetitive stimulation; thus, they do not fit the classic distinction between drivers and modulators typical of other sensory thalamocortical circuits. Thalamocortical activation of GC is gated by cortical inhibition, providing local corticothalamic feedback via presynaptic ionotropic and metabotropic GABA receptors. The connectivity and inhibitory control of thalamocortical synapses in GC highlight unique features of the thalamocortical circuit for taste.

Glucagon-Like Peptide-1 Receptors in the Gustatory Cortex Influence Food Intake.

The gustatory cortex (GC) region of the insular cortex processes taste information in manners important for taste-guided behaviors, including food intake itself. In addition to oral gustatory stimuli, GC activity is also influenced by physiological states including hunger. The specific cell types and molecular mechanisms that provide the GC with such abilities are unclear. Glucagon-like peptide 1 (GLP-1) is produced by neurons in the brain, where it can act on GLP-1 receptor-expressing (GLP-1R+) neurons found in several brain regions. In these brain regions, GLP-1R agonism suppresses homeostatic food intake and dampens the hedonic value of food. Here, we report in mice of both sexes that cells within the GC express Glp1r mRNA and further, by ex vivo brain slice recordings, that GC GLP-1R+ neurons are depolarized by the selective GLP-1R agonist, exendin-4. Next we found that chemogenetic stimulation of GLP-1R+ neurons, and also pharmacological stimulation of GC-GLP-1Rs themselves, both reduced homeostatic food intake. When mice were chronically maintained on diets with specific fat contents and then later offered foods with new fat contents, we also found that GLP-1R agonism reduced food intake toward foods with differing fat contents, indicating that GC GLP-1R influences may depend on palatability of the food. Together, these results provide evidence for a specific cell population in the GC that may hold roles in both homeostatic and hedonic food intake.SIGNIFICANCE STATEMENT The present study demonstrates that a population of neurons in the GC region of the insular cortex expresses receptors for GLP-1Rs, these neurons are depolarized by agonism of GLP-1Rs, and GC GLP-1Rs can influence food intake on their activation, including in manners depending on food palatability. This work is significant by adding to our understanding of the brain systems that mediate ingestive behavior, which holds implications for metabolic diseases.

Perceptron Collaborative Filtering

Abstract: While multivariate logistic regression classifiers are a great way of implementing collaborative filtering - a method of making automatic predictions about the interests of a user by collecting preferences or taste information from many other users, we can also achieve similar results using neural networks. A recommender system is a subclass of information filtering system that provide suggestions for items that are most pertinent to a particular user. A perceptron or a neural network is a machine learning model designed for fitting complex datasets using backpropagation and gradient descent. When coupled with advanced optimization techniques, the model may prove to be a great substitute for classical logistic classifiers. The optimizations include feature scaling, mean normalization, regularization, hyperparameter tuning and using stochastic/mini-batch gradient descent instead of regular gradient descent. In this use case, we will use the perceptron in the recommender system to fit the parameters i.e., the data from a multitude of users and use it to predict the preference/interest of a particular user

Advances in Optical Tools to Study Taste Sensation.

Taste sensation is the process of converting chemical identities in food into a neural code of the brain. Taste information is initially formed in the taste buds on the tongue, travels through the afferent gustatory nerves to the sensory ganglion neurons, and finally reaches the multiple taste centers of the brain. In the taste field, optical tools to observe cellular-level functions play a pivotal role in understanding how taste information is processed along a pathway. In this review, we introduce recent advances in the optical tools used to study the taste transduction pathways.

Regional specialization of the tongue revealed by gustatory ganglion imaging.

Gustatory information is relayed from the anterior tongue by geniculate ganglion neurons and from the posterior tongue by neurons of the petrosal portion of the jugular/nodose/petrosal ganglion complex. Here, we use invivo calcium imaging in mice to compare the encoding of taste information in the geniculate and petrosal ganglia, at single-neuron resolution. Our data support an anterior/posterior specialization of taste information coding from the tongue to the ganglia, with petrosal neurons more responsive to umami or bitter and less responsive to sweet or salty stimuli than geniculate neurons. We found that umami (50mM MPG+ 1mM IMP) promotes salivation when applied to the posterior, but not anterior, tongue. This suggests a functional taste map of the mammalian tongue where the anterior and posterior taste pathways are differentially responsive to specific taste qualities, and differentially regulate downstream physiological functions of taste, such as promoting salivation.

Pursuit of methodology for data input related to taste in design: Using eye tracking technology

Being knowledgeable and using the knowledge accurately is the basis for all development. Knowledge sheds light for the designers on the topics of correct decision making and early intervention while assessing the success of current products. The aesthetic value of a product is the fundamental point of communication between the designer and the user. Therefore, with the aim of accessing the hidden aesthetic taste in the users via the user, eye tracking technology was used as a tool since the sight has a great influence on one’s internal world. Within this scope, it was decided to work on a static product group, and 40 armchair variations were created as a sample. The eye movements on armchairs with variable stylistic features and the taste evaluations of 60 participants were monitored via the three different stages of the experiments. In line with the main objective of the study, significant and guiding outputs were obtained. The results showed that the taste related to the product can be understood via the eye with viewing metrics such as time to first fixation, first fixation duration, fixation count and duration, visit count and duration, and that the knowledge of view could affect the design decisions. On the other hand, a road map and a procedure were created for the purposes of accessing the implicit taste information for the design practice through using the eye tracking technology.

Active Licking Shapes Cortical Taste Coding.

Neurons in the gustatory cortex (GC) represent taste through time-varying changes in their spiking activity. The predominant view is that the neural firing rate represents the sole unit of taste information. It is currently not known whether the phase of spikes relative to lick timing is used by GC neurons for taste encoding. To address this question, we recorded spiking activity from >500 single GC neurons in male and female mice permitted to freely lick to receive four liquid gustatory stimuli and water. We developed a set of data analysis tools to determine the ability of GC neurons to discriminate gustatory information and then to quantify the degree to which this information exists in the spike rate versus the spike timing or phase relative to licks. These tools include machine learning algorithms for classification of spike trains and methods from geometric shape and functional data analysis. Our results show that while GC neurons primarily encode taste information using a rate code, the timing of spikes is also an important factor in taste discrimination. A further finding is that taste discrimination using spike timing is improved when the timing of licks is considered in the analysis. That is, the interlick phase of spiking provides more information than the absolute spike timing itself. Overall, our analysis demonstrates that the ability of GC neurons to distinguish among tastes is best when spike rate and timing is interpreted relative to the timing of licks.SIGNIFICANCE STATEMENT Neurons represent information from the outside world via changes in their number of action potentials (spikes) over time. This study examines how neurons in the mouse gustatory cortex (GC) encode taste information when gustatory stimuli are experienced through the active process of licking. We use electrophysiological recordings and data analysis tools to evaluate the ability of GC neurons to distinguish tastants and then to quantify the degree to which this information exists in the spike rate versus the spike timing relative to licks. We show that the neuron's ability to distinguish between tastes is higher when spike rate and timing are interpreted relative to the timing of licks, indicating that the lick cycle is a key factor for taste processing.

Neural insights into sweet taste transduction and hunger-induced taste modification in mice

Feeding is one of the most fundamental activities in the survival and reproduction of animals. During feeding, the gustatory system functions as a gatekeeper to evaluate food quality. Accumulated evidence in the field of taste research has shown that 5 basic tastes (sweet, umami, sour, bitter, and salty) are sensed by the corresponding taste receptors expressed in taste receptor cells on the tongue. In contrast, brain mechanisms that transduce or modify taste information have been less studied. In this review, I introduce our recent findings on the sweet taste transduction in the brainstem of mice and explain the hypothalamic neuronal network regulating hunger-induced taste modification. Finally, future perspectives are discussed.

Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase.

Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution's taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor-taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.

An Olfactory-Taste Synesthesia Model Combined With Electronic Nose and Electronic Tongue to Identify Flavor Substances

The main task of the electronic nose (e-nose) and electronic tongue (e-tongue) is to identify flavour substances. The human olfactory-taste nerve mechanisms affect the identification of flavour substances by the e-nose and e-tongue systems. Therefore, this study proposed an olfactory-taste synesthesia model built on the human olfactory-taste nerve pathways to process the e-nose and e-tongue data for flavour substance identification. Next, this study simulated the power spectral density and synchronization for the synesthesia model nodes and validated the bionic performance of the synesthesia model. The results suggested that, first, the synesthesia model characterized the dynamic characteristics of the human olfactory-taste nerve conduction pathways. Second, during stimulation, the power spectral density for the synesthesia model nodes exhibited 1/ <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$f$ </tex-math></inline-formula> characteristics. The synesthesia model nodes exhibited synchronization upon stimulation. The 1/ <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$f$ </tex-math></inline-formula> characteristics and synchronization indicated the bionic performance of the synesthesia model. Finally, this study chose beer and apple samples as flavour substances and input the olfactory and taste information for flavour substances into the synesthesia model for identification. Compared with the identification results of a single e-nose, single e-tongue, and the combined electronic nose and tongue systems under the multipattern recognition models, the synesthesia model acquired best accuracy, Kappa coefficients, and F <sub xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">1</sub> -scores in the identification for the beer and apple samples. In conclusion, the effective identification results for flavour substances can be achieved by the synesthesia model.

BIOPEP-UWM Virtual—A Novel Database of Food-Derived Peptides with In Silico-Predicted Biological Activity

The novel BIOPEP-UWM Virtual database is designed as a repository of peptide sequences whose bioactivity or taste information was the result of in silico predictions. It is a tool complementary to the existing BIOPEP-UWM database summarizing the results of experimental data on bioactive peptides. The layout and organization of the new database are identical to those of the existing BIOPEP-UWM database of bioactive peptides. The peptide data record includes the following information: name; sequence and function information (understood as information about the predicted target biomacromolecule); bibliographic data with the reference paper describing the peptide; additional information, including the peptide structure, annotated using chemical codes as well as the specification of the method used for bioactivity prediction; information about other activities discovered experimentally or predicted using computational methods; peptide taste (if available); and a database reference tab providing information about compound annotations in other databases (if available).

Ultrastructure of Rat Rostral Nucleus of the Solitary Tract Terminals in the Parabrachial Nucleus and Medullary Reticular Formation.

Neurons in the rostral nucleus of the solitary tract (rNST) receive taste information from the tongue and relay it mainly to the parabrachial nucleus (PBN) and the medullary reticular formation (RF) through two functionally different neural circuits. To help understand how the information from the rNST neurons is transmitted within these brainstem relay nuclei in the taste pathway, we examined the terminals of the rNST neurons in the PBN and RF by use of anterograde horseradish peroxidase (HRP) labeling, postembedding immunogold staining for glutamate, serial section electron microscopy, and quantitative analysis. Most of the anterogradely labeled, glutamate-immunopositive axon terminals made a synaptic contact with only a single postsynaptic element in PBN and RF, suggesting that the sensory information from rNST neurons, at the individual terminal level, is not passed to multiple target cells. Labeled terminals were usually presynaptic to distal dendritic shafts in both target nuclei. However, the frequency of labeled terminals that contacted dendritic spines was significantly higher in the PBN than in the RF, and the frequency of labeled terminals that contacted somata or proximal dendrites was significantly higher in the RF than in the PBN. Labeled terminals receiving axoaxonic synapses, which are a morphological substrate for presynaptic modulation frequently found in primary sensory afferents, were not observed. These findings suggest that the sensory information from rNST neurons is processed in a relatively simple manner in both PBN and RF, but in a distinctly different manner in the PBN as opposed to the RF.

Short-term high-fat diet consumption increases body weight and body adiposity and alters brain stem taste information processing in rats.

Diet-induced obesity is known to develop whether exposed to a high-energy diet (HED) or a high-fat diet (HFD). However, it is still not clear whether the elevated energy content or the macronutrient imbalance is the key factor in early disease progression. Therefore, this study compared the short-term effects of 2 widely used rodent obesogenic diets, an HFD with 60 kcal% fat content and a carbohydrate-based HED, on the body weight, body fat content, glucose tolerance, and neuronal taste responses in rats. We found that only HFD induced an early significant body weight increase compared with the control normal diet (ND) group, starting on week 4, and resulting in a significantly elevated body adiposity compared with both the ND and HED groups. Oral glucose tolerance test revealed no difference across groups. Subsequently, we also found that HFD resulted in a significant body weight gain even under energy-restricted (isocaloric to ND) conditions. In vivo electrophysiological recordings revealed that only the ad libitum HFD and not the isocaloric-HFD altered the brain stem gustatory neural responses to oral taste stimulation. In conclusion, this study showed that increased fat intake might result in significant body weight gain even under isocaloric and metabolically healthy conditions and demonstrated changes in central taste processing in an early stage of dietary obesity. A better understanding of these initial physiological changes may offer new drug targets for preventing obesity.