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Journal articles on the topic 'Taste. Salt. Taste'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Rhyu, Mee-Ra, Ah-Young Song, Eun-Young Kim, et al. "Kokumi Taste Active Peptides Modulate Salt and Umami Taste." Nutrients 12, no. 4 (2020): 1198. http://dx.doi.org/10.3390/nu12041198.

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Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specifi

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O'Doherty, J., E. T. Rolls, S. Francis, R. Bowtell, and F. McGlone. "Representation of Pleasant and Aversive Taste in the Human Brain." Journal of Neurophysiology 85, no. 3 (2001): 1315–21. http://dx.doi.org/10.1152/jn.2001.85.3.1315.

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In this study, the representation of taste in the orbitofrontal cortex was investigated to determine whether or not a pleasant and an aversive taste have distinct or overlapping representations in this region. The pleasant stimulus used was sweet taste (1 M glucose), and the unpleasant stimulus was salt taste (0.1 M NaCl). We used an on/off block design in a 3T fMRI scanner with a tasteless solution delivered in the offperiod to control for somatosensory or swallowing-related effects. It was found that parts of the orbitofrontal cortex were activated ( P < 0.005 corrected) by glucose (in 6/

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Mahmoud, Fade A., Aynur Aktas, Declan Walsh, and Barbara Hullihen. "A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer." American Journal of Hospice and Palliative Medicine® 28, no. 7 (2011): 487–92. http://dx.doi.org/10.1177/1049909111402187.

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Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception

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Gervis, Julie E., Kenneth K. H. Chui, Jiantao Ma, et al. "Data-Driven Clustering Approach to Derive Taste Perception Profiles from Sweet, Salt, Sour, Bitter, and Umami Perception Scores: An Illustration among Older Adults with Metabolic Syndrome." Journal of Nutrition 151, no. 9 (2021): 2843–51. http://dx.doi.org/10.1093/jn/nxab160.

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ABSTRACT Background Current approaches to studying relations between taste perception and diet quality typically consider each taste—sweet, salt, sour, bitter, umami—separately or aggregately, as total taste scores. Consistent with studying dietary patterns rather than single foods or total energy, an additional approach may be to study all 5 tastes collectively as “taste perception profiles.” Objective We developed a data-driven clustering approach to derive taste perception profiles from taste perception scores and examined whether profiles outperformed total taste scores for capturing indiv

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Chen, Hung-Wei, Yi-Mu Lee, and Shen-Li Chen. "The Taste Sensors with Conductivity Measurement." Open Materials Science Journal 10, no. 1 (2016): 37–43. http://dx.doi.org/10.2174/1874088x01610010037.

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There are many types of electrical signal that can be sensed from liquid solution. Among them conductivity signal is more suitable than voltage signal for the study of liquid. Thus, we choose conductivity as the target sense signal for the study of taste sensors. We developed a chemical sensors array with seven chemical sensors. There are two groups in the designed sensors. The first group is mainly made by the material of conductive polymer, the second group is made by the material of bio-mimic. A statistical method call “Principal Component Analysis” (PCA) is used to process the job of class

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Shahbandi, Ashkan, Ezen Choo, and Robin Dando. "Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods?" J 1, no. 1 (2018): 106–15. http://dx.doi.org/10.3390/j1010011.

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Taste buds are the dedicated sensory end organs of taste, comprising a complex and evolving profile of signaling elements. The sensation and ultimate perception of taste depends on the expression of a diverse array of receptors and channels that sense their respective tastes. Receptor regulation is a recognized and well-studied phenomenon in many systems, observed in opioid addiction, insulin resistance and caffeine tolerance. Results from human sensory studies suggest that receptor sensitivity or expression level may decrease after chronic exposure to respective tastants through diet. We revi

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7

Puri, Sonali, and Youngseok Lee. "Salt Sensation and Regulation." Metabolites 11, no. 3 (2021): 175. http://dx.doi.org/10.3390/metabo11030175.

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Taste sensation and regulation are highly conserved in insects and mammals. Research conducted over recent decades has yielded major advances in our understanding of the molecular mechanisms underlying the taste sensors for a variety of taste sensations and the processes underlying regulation of ingestion depending on our internal state. Salt (NaCl) is an essential ingested nutrient. The regulation of internal sodium concentrations for physiological processes, including neuronal activity, fluid volume, acid–base balance, and muscle contraction, are extremely important issues in animal health.

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8

Gervis, Julie, Kenneth Chui, Oscar Coltell, Dolores Corella, and Alice Lichtenstein. "Taste Perception Profiles and Adiposity in Older Adults with Metabolic Syndrome – PREDIMED-Plus." Current Developments in Nutrition 4, Supplement_2 (2020): 1635. http://dx.doi.org/10.1093/cdn/nzaa063_033.

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Abstract Objectives In humans, perception for each taste (sweet, salt, sour, bitter and umami) has been independently related to food preferences and intake. Yet, the collective influence of perception of all 5 tastes on diet and cardiometabolic health remains unexplored. Therefore, our objective was to investigate the relations between a collective measure of taste perception – “taste perception profiles” – and adiposity. Methods We analyzed baseline data of 367 older adults (55–75 years; 55% female) with metabolic syndrome (MetS) participating in the PREDIMED-Plus Valencia trial. Taste perce

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9

Lindemann, B. "Taste reception." Physiological Reviews 76, no. 3 (1996): 719–66. http://dx.doi.org/10.1152/physrev.1996.76.3.719.

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Recent research on cellular mechanisms of peripheral taste has defined transduction pathways involving membrane receptors, G proteins, second messengers, and ion channels. Receptors for organic tastants received much attention, because they provide the specificity of a response. Their future cloning will constitute a major advance. Taste transduction typically utilizes two or more pathways in parallel. For instance, sweet-sensitive taste cells of the rat appear to respond to sucrose with activation of adenylyl cyclase, followed by adenosine 3',5'-cyclic monophosphate (cAMP)-dependent membrane

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10

Thejaswi, D., Sukriti Kunwar, and Biya Mathew. "Contribution of Different Tastes on 100 mL Water Swallow Test." International Journal of Phonosurgery & Laryngology 6, no. 1 (2016): 27–31. http://dx.doi.org/10.5005/jp-journals-10023-1115.

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ABSTRACT Introduction The complex sensory motor activity of swallow consists of transferring food from the mouth to the stomach. Several evidences on swallow biomechanics reveal different tastes leading to variations in swallow. However, there exists dearth of studies exploring this area using simple noninvasive effective procedure like 100 mL water swallow test. Aims The present study focused to observe swallow ability across 100 mL neutral, sweet, salt, sour, and bitter liquids in healthy young adults. Materials and methods A total of 30 healthy adults within the age of 18 to 23 years partic

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11

Dias, A. G., D. Rousseau, L. Duizer, et al. "Genetic Variation in Putative Salt Taste Receptors and Salt Taste Perception in Humans." Chemical Senses 38, no. 2 (2012): 137–45. http://dx.doi.org/10.1093/chemse/bjs090.

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12

Gervis, Julie, Rebeca Fernández-Carrión, Kenneth Chui, et al. "Taste Perception Profiles Are Associated With Adherence to Empirically Derived Dietary Patterns Among Older Adults With Metabolic Syndrome." Current Developments in Nutrition 5, Supplement_2 (2021): 407. http://dx.doi.org/10.1093/cdn/nzab038_019.

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Abstract Objectives Understanding individual-level drivers of food intake is critical when personalizing dietary guidance. One likely driver is taste perception; yet, limited data relate perception of all 5 tastes (sweet, salt, sour, bitter, umami) to dietary patterns (DPs). Our aim was to determine whether a multivariable measure of taste perception, taste perception profiles, was associated with adherence to empirically derived DPs. Methods Participants were 367 community-dwelling adults with metabolic syndrome from PREDIMED-Plus, Valencia (55–75 years; 55% female). Six taste perception prof

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13

Tapanee, Pradtana, Diane K. Tidwell, M. Wes Schilling, Daniel G. Peterson, and Terezie Tolar-Peterson. "Genetic Variation in Taste Receptor Genes (SCNN1B, TRPV1) and Its Correlation with the Perception of Saltiness in Normotensive and Hypertensive Adults." International Journal of Hypertension 2021 (June 4, 2021): 1–7. http://dx.doi.org/10.1155/2021/5559831.

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Background. Different taste preferences correlated with genetic variations may lead to food consumption patterns that contribute to nutrient-related health outcomes such as hypertension. Objectives. The aim of this study was to determine whether single nucleotide polymorphisms (SNPs) in the salt taste receptor genes SCNN1B and TRPV1 affect salt taste perception among normotensive and hypertensive people. Materials and Methods. We conducted a cross-sectional case control study by design consisting of a normotensive and hypertensive group. Participants were 253 adults with age range of 20–82 res

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14

Bigiani, Albertino. "Salt Taste, Nutrition, and Health." Nutrients 12, no. 5 (2020): 1537. http://dx.doi.org/10.3390/nu12051537.

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15

Sigurdsson, Emil L. "Salt: A taste of death?" Scandinavian Journal of Primary Health Care 32, no. 2 (2014): 53–54. http://dx.doi.org/10.3109/02813432.2014.921381.

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16

Lewis, Sian. "Salt leaves a bitter taste." Nature Reviews Neuroscience 14, no. 4 (2013): 226. http://dx.doi.org/10.1038/nrn3470.

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17

Barnwell, George M., Jamie Dollahite, and Daniel S. Mitchell. "Salt taste preference in baboons." Physiology & Behavior 37, no. 2 (1986): 279–84. http://dx.doi.org/10.1016/0031-9384(86)90233-7.

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18

Schiffman, Susan S., Sidney A. Simon, James M. Gill, and Timothy G. Beeker. "Bretylium tosylate enhances salt taste." Physiology & Behavior 36, no. 6 (1986): 1129–37. http://dx.doi.org/10.1016/0031-9384(86)90490-7.

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19

Roper, Stephen D. "The taste of table salt." Pflügers Archiv - European Journal of Physiology 467, no. 3 (2015): 457–63. http://dx.doi.org/10.1007/s00424-014-1683-z.

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20

DeSimone, John A., and Vijay Lyall. "Taste Receptors in the Gastrointestinal Tract III. Salty and sour taste: sensing of sodium and protons by the tongue." American Journal of Physiology-Gastrointestinal and Liver Physiology 291, no. 6 (2006): G1005—G1010. http://dx.doi.org/10.1152/ajpgi.00235.2006.

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Taste plays an essential role in food selection and consequently overall nutrition. Because salt taste is appetitive, humans ingest more salt than they need. Acids are the source of intrinsically aversive sour taste, but in mixtures with sweeteners they are consumed in large quantities. Recent results have provided fresh insights into transduction and sensory adaptation for the salty and sour taste modalities. The sodium-specific salt taste receptor is the epithelial sodium channel whereas a nonspecific salt taste receptor is a taste variant of the vanilloid receptor-1 nonselective cation chan

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21

Bertino, Mary, Gary K. Beauchamp, and Karl Engelman. "Increasing dietary salt alters salt taste preference." Physiology & Behavior 38, no. 2 (1986): 203–13. http://dx.doi.org/10.1016/0031-9384(86)90155-1.

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22

Tindell, Amy J., Kyle S. Smith, Susana Peciña, Kent C. Berridge, and J. Wayne Aldridge. "Ventral Pallidum Firing Codes Hedonic Reward: When a Bad Taste Turns Good." Journal of Neurophysiology 96, no. 5 (2006): 2399–409. http://dx.doi.org/10.1152/jn.00576.2006.

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The ventral pallidum (VP) is a key structure in brain mesocorticolimbic reward circuits that mediate “liking” reactions to sensory pleasures. Do firing patterns in VP actually code sensory pleasure? Strong evidence for hedonic coding requires showing that neural signals track positive increases in sensory pleasure or even reversals from bad to good. A useful test is the salt alliesthesia of physiological sodium depletion that makes even aversively intense NaCl taste become palatable and “liked.” We compared VP neural firing activity in rats during aversive “disliking” reactions elicited by a n

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23

Nishimoto, Kengo, Rikako Hirota, Masahiko Egawa, and Shigeru Furuta. "Clinical Evaluation of Taste Dysfunction Using a Salt-Impregnated Taste Strip." ORL 58, no. 5 (1996): 258–61. http://dx.doi.org/10.1159/000276849.

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24

Chamoun, Elie, Nicholas Carroll, Lisa Duizer, et al. "The Relationship between Single Nucleotide Polymorphisms in Taste Receptor Genes, Taste Function and Dietary Intake in Preschool-Aged Children and Adults in the Guelph Family Health Study." Nutrients 10, no. 8 (2018): 990. http://dx.doi.org/10.3390/nu10080990.

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Taste is a fundamental determinant of food selection, and inter-individual variations in taste perception may be important risk factors for poor eating habits and obesity. Characterizing differences in taste perception and their influences on dietary intake may lead to an improved understanding of obesity risk and a potential to develop personalized nutrition recommendations. This study explored associations between 93 single nucleotide polymorphisms (SNPs) in sweet, fat, bitter, salt, sour, and umami taste receptors and psychophysical measures of taste. Forty-four families from the Guelph Fam

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Nakatani, Futa, Tomofumi Ienaga, Xiao Wu, et al. "Development of a Sensor with a Lipid/Polymer Membrane Comprising Na+ Ionophores to Evaluate the Saltiness Enhancement Effect." Sensors 19, no. 23 (2019): 5251. http://dx.doi.org/10.3390/s19235251.

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The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed

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Lossow, Kristina, Irm Hermans-Borgmeyer, Wolfgang Meyerhof, and Maik Behrens. "Segregated Expression of ENaC Subunits in Taste Cells." Chemical Senses 45, no. 4 (2020): 235–48. http://dx.doi.org/10.1093/chemse/bjaa004.

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Abstract Salt taste is one of the 5 basic taste qualities. Depending on the concentration, table salt is perceived either as appetitive or aversive, suggesting the contribution of several mechanisms to salt taste, distinguishable by their sensitivity to the epithelial sodium channel (ENaC) blocker amiloride. A taste-specific knockout of the α-subunit of the ENaC revealed the relevance of this polypeptide for low-salt transduction, whereas the response to other taste qualities remained normal. The fully functional ENaC is composed of α-, β-, and γ-subunits. In taste tissue, however, the precise

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Pilic, Leta, and Yiannis Mavrommatis. "Genetic predisposition to salt-sensitive normotension and its effects on salt taste perception and intake." British Journal of Nutrition 120, no. 7 (2018): 721–31. http://dx.doi.org/10.1017/s0007114518002027.

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AbstractSalt sensitivity is an independent CVD and mortality risk factor, which is present in both hypertensive and normotensive populations. It is genetically determined and it may affect the relationship between salt taste perception and salt intake. The aim of this study was to explore the genetic predisposition to salt sensitivity in a young and a middle-aged adult population and its effects on salt taste perception and salt intake. The effects of Na loading on blood pressure (BP) were investigated in twenty normotensive subjects and salt sensitivity defined as the change in BP after 7 d o

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Mattes, Richard D., and Bonita Falkner. "Salt taste and salt sensitivity in black adolescents." Chemical Senses 14, no. 5 (1989): 673–79. http://dx.doi.org/10.1093/chemse/14.5.673.

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29

Mattes, R. D. "The taste for salt in humans." American Journal of Clinical Nutrition 65, no. 2 (1997): 692S—697S. http://dx.doi.org/10.1093/ajcn/65.2.692s.

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30

Oka, Yuki, Matthew Butnaru, Lars von Buchholtz, Nicholas J. P. Ryba, and Charles S. Zuker. "High salt recruits aversive taste pathways." Nature 494, no. 7438 (2013): 472–75. http://dx.doi.org/10.1038/nature11905.

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31

Harris, Gillian, Anna Thomas, and David A. Booth. "Development of salt taste in infancy." Developmental Psychology 26, no. 4 (1990): 534–38. http://dx.doi.org/10.1037/0012-1649.26.4.534.

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32

Hill, David L., and Charlotte M. Mistretta. "Developmental neurobiology of salt taste sensation." Trends in Neurosciences 13, no. 5 (1990): 188–95. http://dx.doi.org/10.1016/0166-2236(90)90046-d.

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33

Hettinger, Thomas P., and Marion E. Frank. "Salt taste inhibition by cathodal current." Brain Research Bulletin 80, no. 3 (2009): 107–15. http://dx.doi.org/10.1016/j.brainresbull.2009.06.019.

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34

Fan, Xinyi, Xiaopeng Li, Ningping Tao, et al. "Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure." Molecules 24, no. 24 (2019): 4447. http://dx.doi.org/10.3390/molecules24244447.

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In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addit

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Abbilardo, Takami, Shanty Chairani, and Nursiah Nasution. "Differences in Taste Sensitivity between Vegans and Non-Vegetarians in Palembang, Indonesia." Journal of Indonesian Dental Association 3, no. 1 (2020): 24. http://dx.doi.org/10.32793/jida.v3i1.423.

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Introduction: Many studies have shown that nutritional deficiencies can affect taste sensitivity. One group at high risk of nutritional deficiencies is vegans. Objective: The aim of the present study was to investigate the differences in taste sensitivity between vegans and non-vegetarians in Palembang, Indonesia. Methods: This was an observational analytic study with a quasi-experimental approach. A total of 60 subjects aged 21–45 years were included in this study. The subjects were divided into two groups: vegans (n = 30) and non-vegetarians (n = 30). Taste sensitivity was measured using the

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Lossow, Kristina, Wolfgang Meyerhof, and Maik Behrens. "Sodium Imbalance in Mice Results Primarily in Compensatory Gene Regulatory Responses in Kidney and Colon, but Not in Taste Tissue." Nutrients 12, no. 4 (2020): 995. http://dx.doi.org/10.3390/nu12040995.

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Renal excretion and sodium appetite provide the basis for sodium homeostasis. In both the kidney and tongue, the epithelial sodium channel (ENaC) is involved in sodium uptake and sensing. The diuretic drug amiloride is known to block ENaC, producing a mild natriuresis. However, amiloride is further reported to induce salt appetite in rodents after prolonged exposure as well as bitter taste impressions in humans. To examine how dietary sodium content and amiloride impact on sodium appetite, mice were subjected to dietary salt and amiloride intervention and subsequently analyzed for ENaC express

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Tjahajawati, Sri, Anggun Rafisa, Nani Murniati, and Cucu Zubaedah. "Correlation between Taste Threshold Sensitivity and MMP-9, Salivary Secretion, Blood Pressure, and Blood Glucose Levels in Smoking and Nonsmoking Women." International Journal of Dentistry 2020 (March 12, 2020): 1–5. http://dx.doi.org/10.1155/2020/4178674.

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Cigarette smoking can cause taste receptors to increase the taste threshold value. Consequently, the consumption of sugar and salt will not be controlled, therefore causing systemic diseases such as hypertension and diabetes. Nicotine and tobacco in cigarettes can stimulate MMP-9 which plays vital physiological roles in normal tissue growth and repair processes. This study aimed to find the correlation between taste threshold sensitivity and MMP-9, salivary secretion, blood pressure, and blood glucose levels in smoking and nonsmoking women. This was a cross-sectional study consisting of young

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Stewart-Knox, Barbara J., Ellen E. A. Simpson, Heather Parr, et al. "Taste acuity in response to zinc supplementation in older Europeans." British Journal of Nutrition 99, no. 1 (2007): 129–36. http://dx.doi.org/10.1017/s0007114507781485.

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Taste acuity declines with age and may be dependent upon Zn status. The aim of the present double-blind, randomised controlled intervention trial has been to determine taste acuity in response to Zn supplementation (placebo, or 15 or 30 mg Zn/d). Healthy older European adults aged 70–87 years were recruited within Italy (Rome) (n 108) and France (Grenoble) (n 91) to the European Commission-funded Zenith project. A signal detection theory approach was adopted for taste assessment. The data were converted to R indices and analysed by repeated-measures ANOVA controlling for baseline taste acuity

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Tjahajawati, Sri, Anggun Rafisa, Hening Tjaturina Pramesti, and Cucu Zubaedah. "Taste Threshold, Salivary Secretion, Blood Pressure and Blood Glucose in Smoking and Non-Smoking Women." International Journal of Medical Science and Clinical invention 6, no. 07 (2019): 4518–21. http://dx.doi.org/10.18535/ijmsci/v6i7.02.

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Background: WHO reported that 2.7% of women are active smokers in Indonesia. Smoking can decrease taste sensitivity. The objective of this study was to obtain the taste threshold, salivary secretion, blood pressure and blood glucose in smoking and non-smoking women. Materials and Methods: Subjects were 15 smoking women and 38 non-smoking women. The sweet and salt taste threshold was measured by dripping a solution of NaCl and glucose gradually starting from the lowest to the highest concentration. Blood glucose levels were measured using a glucometer device. Blood pressure was obtained b

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Liem, Djin Gie, Fatemeh Miremadi, Elizabeth H. Zandstra, and Russell SJ Keast. "Health labelling can influence taste perception and use of table salt for reduced-sodium products." Public Health Nutrition 15, no. 12 (2012): 2340–47. http://dx.doi.org/10.1017/s136898001200064x.

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AbstractObjectiveTo investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.DesignWithin-subject design.SettingSensory laboratory.SubjectsParticipants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and li

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Veček, Nikolina Nika, Lana Mucalo, Ružica Dragun, et al. "The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study." Nutrients 12, no. 4 (2020): 1164. http://dx.doi.org/10.3390/nu12041164.

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Metabolic syndrome (MetS) is a widespread disorder and an important public health challenge. The purpose of this study was to identify the association between salt taste perception, Mediterranean diet and MetS. This cross-sectional study included 2798 subjects from the general population of Dalmatia, Croatia. MetS was determined using the Joint Interim Statement definition, and Mediterranean diet compliance was estimated using Mediterranean Diet Serving Score. Salt taste perception was assessed by threshold and suprathreshold testing (intensity and hedonic perception). Logistic regression was

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42

Shigemura, Noriatsu, Shingo Takai, Fumie Hirose, Ryusuke Yoshida, Keisuke Sanematsu, and Yuzo Ninomiya. "Expression of Renin-Angiotensin System Components in the Taste Organ of Mice." Nutrients 11, no. 9 (2019): 2251. http://dx.doi.org/10.3390/nu11092251.

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The systemic renin-angiotensin system (RAS) is an important regulator of body fluid and sodium homeostasis. Angiotensin II (AngII) is a key active product of the RAS. We previously revealed that circulating AngII suppresses amiloride-sensitive salt taste responses and enhances the responses to sweet compounds via the AngII type 1 receptor (AT1) expressed in taste cells. However, the molecular mechanisms underlying the modulation of taste function by AngII remain uncharacterized. Here we examined the expression of three RAS components, namely renin, angiotensinogen, and angiotensin-converting e

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Bobowski, Nuala, and Julie A. Mennella. "Repeated Exposure to Low-Sodium Cereal Affects Acceptance but Does not Shift Taste Preferences or Detection Thresholds of Children in a Randomized Clinical Trial." Journal of Nutrition 149, no. 5 (2019): 870–76. http://dx.doi.org/10.1093/jn/nxz014.

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ABSTRACT Background Although salt taste preference is malleable in adults, no research to date has focused on children, whose dietary sodium intake exceeds recommended intake and whose salt taste preferences are elevated. Objective This proof-of-principle trial determined whether 8-wk exposure to low-sodium cereal (LSC) increased children's acceptance of its taste and changed their salty and sweet taste preferences. Methods Children (n = 39; ages 6–14 y; 67% female) were randomly assigned to ingest LSC or regular-sodium cereal (RSC) 4 times/wk for 8 wk. The cereals, similar in sugar (3 g/cup c

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Shepherd, R., C. A. Farleigh, and J. S. Pryor. "Changes in Salt Taste in Dialysis and Their Relationship to Blood Constituents." Perceptual and Motor Skills 62, no. 2 (1986): 343–47. http://dx.doi.org/10.2466/pms.1986.62.2.343.

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Taste sensitivity for sodium chloride in solution and sensitivity and preference for sodium chloride in bread were measured in 14 male patients undergoing hemodialysis. There was an increase in sensitivity to salt taste following dialysis only when assessed using the bread samples. Patients on a lower sodium diet were more sensitive to salt taste in bread. Although the taste changes were not related to the decreases in serum sodium or to copper, greater increases in sensitivity were related to greater increases in serum zinc during dialysis.

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Katsumata, Tadayoshi, Hiroko Nakakuki, Chikara Tokunaga, et al. "Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)." Chemical Senses 33, no. 7 (2008): 665–80. http://dx.doi.org/10.1093/chemse/bjn033.

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Tappy, Marchelita Beverly, Sophiya Celine Dellosa, and Teejay Malabonga. "Development of Instant Sinigang Powder from Katmon Fruit (Dillenia philippinensis)." Abstract Proceedings International Scholars Conference 7, no. 1 (2019): 367–83. http://dx.doi.org/10.35974/isc.v7i1.1034.

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INTRODUCTION:Katmon Fruit (Dillenia Philippinensis) is a fruit tree commonly use in the rural area in the Philippines. Katmon is eaten as fruit but is not very popular because of the unacceptable taste that resembles a green sour apple. The purpose of this study is to develop an instant sinigang powder as a base ingredients of sinigang and using the natural sour taste for sinigang dish.  METHOD:This study use katmon fruit, shiitake mushroom, garlic, iodized salt, and sugar to develop an instant sinigang mix powder. It were dehydrated using the Multi-Commodity Heat Pump Dryer for 13

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Vandenbeuch, Aurelie, and Sue C. Kinnamon. "Is the Amiloride-Sensitive Na+ Channel in Taste Cells Really ENaC?" Chemical Senses 45, no. 4 (2020): 233–34. http://dx.doi.org/10.1093/chemse/bjaa011.

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Abstract Among the 5 taste qualities, salt is the least understood. The receptors, their expression pattern in taste cells, and the transduction mechanisms for salt taste are still unclear. Previous studies have suggested that low concentrations of NaCl are detected by the amiloride-sensitive epithelial Na+ channel (ENaC), which in other systems requires assembly of 3 homologous subunits (α, β, and γ) to form a functional channel. However, a new study from Lossow and colleagues, published in this issue of Chemical Senses, challenges that hypothesis by examining expression levels of the 3 ENaC

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Watanabe, Makoto, Hisashi Kudo, Yumiko Fukuoka, et al. "Salt taste perception and salt intake in older people." Geriatrics & Gerontology International 8, no. 1 (2008): 62–64. http://dx.doi.org/10.1111/j.1447-0594.2008.00448.x.

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Wiesenthal, K. E., M. J. McGuire, and I. H. Suffet. "Characteristics of salt taste and free chlorine or chloramine in drinking water." Water Science and Technology 55, no. 5 (2007): 293–300. http://dx.doi.org/10.2166/wst.2007.191.

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Abstract Salty taste with or without chlorine or chloramine flavour is one of the major consumer complaints to water utilities. The flavour profile analysis (FPA) taste panel method determined the average taste threshold concentration for salt (NaCl) in Milli-Q water to be 640±3 mg/L at pH 8. Chlorine and chloramine disinfectants have no antagonistic or synergistic effects on the taste of NaCl, salt, in Milli-Q water. The flavour threshold concentrations for chlorine or chloramine in Milli-Q water alone or in the presence of NaCl could not be estimated by the Weber-Fechner curves due to the ch

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Lundy, Robert F., David W. Pittman, and Robert J. Contreras. "Role for epithelial Na+channels and putative Na+/H+ exchangers in salt taste transduction in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 273, no. 6 (1997): R1923—R1931. http://dx.doi.org/10.1152/ajpregu.1997.273.6.r1923.

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The effects of the epithelial Na+channel antagonists amiloride and benzamil and the Na+/H+exchange antagonist 5-( N, N-dimethyl)-amiloride (DMA)-Cl on the integrated responses of the chorda tympani nerve to 30, 75, 150, 300, and 500 mM concentrations of NaCl, KCl, and NH4Cl were assessed in male Sprague-Dawley rats. Based on evidence from other systems, 1 and 25 μM amiloride and benzamil were chosen to selectively inhibit epithelial Na+ channels and 1 μM DMA was chosen to selectively inhibit Na+/H+exchange. When added to stimulating salt solutions, amiloride, benzamil, and DMA were each effect

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