Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status
| Autor: | Danilo Pani, Beverlyâ J Tepper, Piero Cosseddu, Mariano Mastinu, Roberto Massimo Crnjar, Annalisa Bonfiglio, Melania Melis, Giorgia Sollai, Ioleâ Tomassini Barbarossa |
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| Rok vydání: | 2020 |
| Předmět: |
Adult
Male 0301 basic medicine medicine.medical_specialty media_common.quotation_subject lcsh:TX341-641 Sodium Chloride Stimulus (physiology) Audiology Biology Article 03 medical and health sciences 0302 clinical medicine Tongue stomatognathic system six taste qualities Perception medicine Humans Gustatory system media_common 030109 nutrition & dietetics Nutrition and Dietetics Taste quality Taste Perception Taste Buds PROP phenotype Diet Electrophysiological Phenomena Electrophysiology Phenotype medicine.anatomical_structure Propylthiouracil Taste Female electrophysiological recording from human tongue Wine tasting lcsh:Nutrition. Foods and food supply 030217 neurology & neurosurgery Food Science Potential toxicity |
| Zdroj: | Nutrients Volume 12 Issue 7 Nutrients, Vol 12, Iss 2017, p 2017 (2020) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu12072017 |
| Popis: | Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the peripheral gustatory system activation in response to taste qualities by electrophysiological recordings from the tongue of 39 subjects classified for PROP taster status. The waveform of the potential variation evoked depended on the taste quality of the stimulus. Direct relationships between PROP sensitivity and electrophysiological responses to taste qualities were found. The largest and fastest responses were recorded in PROP super-tasters, who had the highest papilla density, whilst smaller and slower responses were found in medium tasters and non-tasters with lower papilla densities. The intensities perceived by subjects of the three taster groups correspond to their electrophysiological responses for all stimuli except NaCl. Our results show that each taste quality can generate its own electrophysiological fingerprint on the tongue and provide direct evidence of the relationship between general taste perception and PROP phenotype. |
| Databáze: | OpenAIRE |
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