Expression patterns of odorant receptors and response properties of olfactory sensory neurons in aged mice.

abstract：:Phagocytic cells in the taste buds of rat circumvallate papillae after the sectioning of bilateral glossopharyngeal nerves were examined by electron microscopy and immunohistochemistry. Electron micrographs taken 1 day after denervation revealed that flat-shaped cells were present just beneath the taste buds and that ...

journal_title：Chemical senses

authors： Suzuki Y,Takeda M,Obara N,Nagai Y

更新日期：1996-08-01 00:00:00

abstract：:Different odorant-binding proteins (OBPs) were isolated from total antennal homogenates of male and female Bombyx mori. Proteins were separated according to their isoelectric point by using preparative fast-flow isoelectrofocusing. Odorant-binding proteins were identified in immunoblots by antisera raised against the ...

journal_title：Chemical senses

authors： Maida R,Proebstl T,Laue M

更新日期：1997-10-01 00:00:00

abstract：:Small soluble proteins, belonging to the lipocalin family are secreted in large amounts by tongue von Ebner's glands and lachrymal glands. In humans, the lingual protein, called VEG, and the lachrymal protein, called tear prealbumin, have shown identical cDNA sequences. In the pig, we have purified homodimeric protein...

journal_title：Chemical senses

authors： Garibotti M,Christiansen H,Schmale H,Pelosi P

更新日期：1995-02-01 00:00:00

abstract：:To examine whether age influences taste solution preferences, we measured taste preferences of C57BL/6J and 129X1/SvJ mice given a series of 48-h 2-bottle tests with a choice between water and one of the following taste solutions: 2 mM saccharin, 5 mM citric acid, 30 microM quinine hydrochloride, 75 mM sodium chloride...

journal_title：Chemical senses

authors： Tordoff MG

更新日期：2007-09-01 00:00:00

abstract：:The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions ...

journal_title：Chemical senses

authors： Kanemaru N,Harada S,Kasahara Y

更新日期：2002-01-01 00:00:00

abstract：:Plants release hundreds of volatiles that are important in interactions with insects or other organisms. However, knowledge is scarce as to which of the compounds are detected by the organism's olfactory receptor neurons. In the present study, single receptor neurons on the antennae of the tobacco budworm moth, Heliot...

journal_title：Chemical senses

authors： Røstelien T,Borg-Karlson AK,Fäldt J,Jacobsson U,Mustaparta H

更新日期：2000-04-01 00:00:00

abstract：:Data on human odor thresholds show disparities huge enough to marginalize olfactory psychophysics and delegitimize importation of its data into other areas. Variation of orders of magnitude from study to study, much of it systematic, threatens meaningful comparisons with animal species, comparison between in vivo with...

journal_title：Chemical senses

authors： Schmidt R,Cain WS

更新日期：2010-02-01 00:00:00

abstract：:The strong bond that is formed between ewe and lamb after parturition is important for lamb survival. Evidence exists that the ewe mainly employs olfactory recognition cues to distinguish her lamb from other lambs in the flock. We have found that volatile organic compounds in the wool of Merino lambs that presumably c...

journal_title：Chemical senses

authors： Viviers MZ,Burger BV,le Roux NJ,Morris J,le Roux M

更新日期：2014-03-01 00:00:00

abstract：:Emotion and odor scales (EOS) measuring odor-related affective feelings were recently developed for three different countries (Switzerland, United Kingdom, and Singapore). The first aim of this study was to investigate gender and cultural differences in verbal affective response to odors, measured with EOS and the usu...

journal_title：Chemical senses

authors： Ferdenzi C,Roberts SC,Schirmer A,Delplanque S,Cekic S,Porcherot C,Cayeux I,Sander D,Grandjean D

更新日期：2013-02-01 00:00:00

abstract：:The prevalence of obesity and obesity-related disorders such as type 2 diabetes (T2D) and metabolic syndrome has increased significantly in the past decades, reaching epidemic levels and therefore becoming a major health issue worldwide. Chronic overeating of highly palatable foods is one of the main responsible aspec...

journal_title：Chemical senses

authors： Tarragon E,Moreno JJ

更新日期：2017-12-25 00:00:00

abstract：:Strong electrical stimulation (ES) of the frog glossopharyngeal (GP) efferent nerve induced slow depolarizing potentials (DPs) in taste cells under hypoxia. This study aimed to elucidate whether the slow DPs were postsynaptically induced in taste cells. After a block of parasympathetic nerve (PSN) ganglia by tubocurar...

journal_title：Chemical senses

authors： Sato T,Nishishita K,Okada Y,Toda K

更新日期：2007-05-01 00:00:00

abstract：:Suppression of the saltiness of NaCl solutions by amiloride, a sodium channel blocker, has previously been reported a number of times in humans. This suppression was seen with techniques that involved stimulation of small areas of the tongue. It was not certain, however, whether amiloride would suppress saltiness with...

journal_title：Chemical senses

authors： Tennissen AM,McCutcheon NB

更新日期：1996-04-01 00:00:00

abstract：:We have developed a strategy for the rapid high-throughput screening of odor responsivity in genetically altered mice (in fact, any experimentally altered animal). Specifically, the report presents the development and validation of a fully automated procedure based on the evaluation of an animal's stimulus-induced ref...

journal_title：Chemical senses

authors： Youngentob SL

更新日期：2005-03-01 00:00:00

abstract：:The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analytical data. The model that matches the original aroma is the starting material for omission experiments which are performed to ...

journal_title：Chemical senses

authors： Grosch W

更新日期：2001-06-01 00:00:00

abstract：:Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Sev...

journal_title：Chemical senses

authors： Hayes JE,Duffy VB

更新日期：2007-03-01 00:00:00

abstract：:It was recently shown that in some subjects capsaicin can evoke bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whet...

journal_title：Chemical senses

authors： Green BG,Hayes JE

更新日期：2004-01-01 00:00:00

abstract：:It is commonly agreed upon a strong link between emotion and olfaction. Odor-evoked memories are experienced as more emotional compared with verbal, visual, and tactile stimuli. Moreover, the emotional quality of odor cues increases memory performance, but contrary to this, odors are poor retrieval cues for verbal lab...

journal_title：Chemical senses

authors： Bestgen AK,Schulze P,Kuchinke L

更新日期：2015-09-01 00:00:00

abstract：:In this issue of Chemical Senses, Münch et al. present a thorough analysis of how mixtures of odorants interact with olfactory receptors (ORs) borne by olfactory receptor neurons (ORNs). Using fruit fly ORNs expressing the receptor OR22a, they provide a clear example of mixture interaction and confirm that the respons...

journal_title：Chemical senses

authors： Rospars JP

更新日期：2013-05-01 00:00:00

abstract：:Natural odors occur as turbulent plumes resulting in spatially and temporally variable odor signals at the chemoreceptor cells. Concentrations can fluctuate widely within discrete packets of odor and individual packets are very intermittent and unpredictable. Chemoreceptor cells display the temporally dynamic properti...

journal_title：Chemical senses

authors： Moore PA

更新日期：1994-02-01 00:00:00

abstract：:An odor emitted by an object signals the presence of that object and may draw attention to it. Can odors that are not actually emitted by an object also function as a signal? We investigated whether the degree of thematic congruency between an ambient odor and a magazine affected magazine sales in a retail store. We s...

journal_title：Chemical senses

authors： Schifferstein HN,Blok ST

更新日期：2002-07-01 00:00:00

abstract：:We have measured concentration detection (i.e., psychometric) functions to determine the odor detectability of homologous aliphatic aldehydes (propanal, butanal, hexanal, octanal, and nonanal) and helional. Subjects (16 < or = n < or = 18) used a 3-alternative forced-choice procedure against carbon-filtered air (blank...

journal_title：Chemical senses

authors： Cometto-Muñiz JE,Abraham MH

更新日期：2010-05-01 00:00:00

abstract：:When one taste (masker) is strong enough, it can completely mask another task (target) of different quality. How strong the masker must be to do this depends on how strong the target is. As the target concentration is increased, the masking concentration must be increased, too, but in ever-increasing proportion. To qu...

journal_title：Chemical senses

authors： Stevens JC

更新日期：1996-04-01 00:00:00

abstract：:Clinically, olfaction can fail in any of three ways: (i) decreased sensitivity (hyposmia, anosmia) and two types of distortion (dysosmia); (ii) distorted quality of an odorant stimulation (troposmia); (iii) perceived odor when no odorant is present (phantosmia, hallucination). The distortions are usually much more ups...

journal_title：Chemical senses

authors： Leopold D

更新日期：2002-09-01 00:00:00

abstract：:A list of 147 tetralin- and indan-like compounds was compiled from the literature for investigating the relationship between molecular structure and musk odor. Each compound in the data set was represented by 374 CODESSA and 970 TAE descriptors. A genetic algorithm (GA) for pattern recognition analysis was used to id...

journal_title：Chemical senses

authors： Lavine BK,White C,Mirjankar N,Sundling CM,Breneman CM

更新日期：2012-10-01 00:00:00

abstract：:Olfactory discrimination of amino acids was investigated in brown bullhead catfish (Ameiurus nebulosus). Based on the magnitude of the observed food search activity of catfish conditioned to single amino acids, the tested compounds were classified as being detected by the catfish as equal to, similar to, or different ...

journal_title：Chemical senses

authors： Valentincic T,Metelko J,Ota D,Pirc V,Blejec A

更新日期：2000-02-01 00:00:00

abstract：:Three experiments assessed potential changes in the rat's perception of sodium chloride (NaCl) during a state of sodium appetite. In Experiment 1, sodium-sufficient rats licking a range of NaCl concentrations (0.028-0.89M) in 15s trials showed an inverted U-shaped concentration response function peaking at 0.281M. Dep...

journal_title：Chemical senses

authors： St John SJ

更新日期：2017-02-01 00:00:00

abstract：:Electrophysiological responses of olfactory receptor neurons in both male and female silkmoths (Bombyx mori) were investigated. In both sexes, the G-protein activator sodium fluoride and 1,2-dioctanoyl-sn-glycerol, a membrane-permeable analog of the protein kinase C activator diacylglycerol, elicited nerve impulse res...

journal_title：Chemical senses

authors： Pophof B,Van der Goes van Naters W

更新日期：2002-06-01 00:00:00

abstract：:Brazzein, a 54 residue sweet-tasting protein, is thought to participate in a multipoint binding interaction with the sweet taste receptor. Proposed sites for interaction with the receptor include 2 surface loops and the disulfide bond that connects the N- and C-termini. However, the importance of each site is not well...

journal_title：Chemical senses

authors： Dittli SM,Rao H,Tonelli M,Quijada J,Markley JL,Max M,Assadi-Porter F,Maillet E

更新日期：2011-11-01 00:00:00

abstract：:Analysis of single fibers isolated from a branch of the facial/trigeminal complex innervating the maxillary barbel of the channel catfish, Ictalurus punctatus, indicated the existence of bimodal (taste/tactile) fibers. Of the 60 single fibers recorded, 14 (23%) responded to both taste (amino acid) and tactile stimulat...

journal_title：Chemical senses

authors： Ogawa K,Marui T,Caprio J

更新日期：1997-08-01 00:00:00

abstract：:The extent of the change in salivary protein characteristics after repeated stimulations was shown to be correlated to differences in perceived astringency. Salivary characteristics of 77 subjects were compared after masticatory (S1) and taste/masticatory (S2) stimulations. The variations (S2 minus S1) of protein conc...

journal_title：Chemical senses

authors： Dinnella C,Recchia A,Vincenzi S,Tuorila H,Monteleone E

更新日期：2010-01-01 00:00:00