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Search Results: 1 - 10 of 527 matches for " taste bud "
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Identification of new binding partners of the chemosensory signaling protein Gγ13 expressed in taste and olfactory sensory cells
Zhenhui Liu,Claire Fenech,Sylvie Grall,Fabienne Laugerette,Jean-Pierre Montmayeur
Frontiers in Cellular Neuroscience , 2012, DOI: 10.3389/fncel.2012.00026
Abstract: Tastant detection in the oral cavity involves selective receptors localized at the apical extremity of a subset of specialized taste bud cells called taste receptor cells (TRCs). The identification of the genes coding for the taste receptors involved in this process have greatly improved our understanding of the molecular mechanisms underlying detection. However, how these receptors signal in TRCs, and whether the components of the signaling cascades interact with each other or are organized in complexes is mostly unexplored. Here we report on the identification of three new binding partners for the mouse G protein gamma 13 subunit (Gγ13), a component of the bitter taste receptors signaling cascade. For two of these Gγ13 associated proteins, namely GOPC and MPDZ, we describe the expression in taste bud cells for the first time. Furthermore, we demonstrate by means of a yeast two-hybrid interaction assay that the C terminal PDZ binding motif of Gγ13 interacts with selected PDZ domains in these proteins. In the case of the PDZ domain-containing protein zona occludens-1 (ZO-1), a major component of the tight junction defining the boundary between the apical and baso-lateral region of TRCs, we identified the first PDZ domain as the site of strong interaction with Gγ13. This association was further confirmed by co-immunoprecipitation experiments in HEK 293 cells. In addition, we present immunohistological data supporting partial co-localization of GOPC, MPDZ, or ZO-1, and Gγ13 in taste buds cells. Finally, we extend this observation to olfactory sensory neurons (OSNs), another type of chemosensory cells known to express both ZO-1 and Gγ13. Taken together our results implicate these new interaction partners in the sub-cellular distribution of Gγ13 in olfactory and gustatory primary sensory cells.
Relationship between the Influence of Others’ Opinions on Taste during Co-Eating and the Empathy of Individuals  [PDF]
Hiromi Inaba, Genki Sakauchi, Shiho Tsuchida, Momoko Asada, Naoto Sato, Kasumi Suzuki, Kenichi Shibuya
Journal of Behavioral and Brain Science (JBBS) , 2018, DOI: 10.4236/jbbs.2018.84013
Abstract: The purpose of this study was to investigate whether the opinions of people eating together affect the taste of the foods they eat. In addition, if the opinions of others influence taste for one of the people eating with them, are the others’ opinions related to the empathy of individuals? Finally, this study was also intended to consider whether the taste threshold changes depending on the opinions of others. Twelve healthy young women (aged 18.4 ± 0.8 years; mean ± SD) participated in the present study. The participants tasted bread under three conditions: 1) quiet condition: a participant ate with three quiet persons, 2) positive condition: a participant ate with three persons who were talking favorably about taste, and 3) negative condition: a participant ate with three persons who were talking negatively about the taste. The electrical taste threshold was tested before and after tasting the bread, and a visual analog scale (VAS) was completed immediately after the tasting. Before the first trial, participants were asked to complete the Interpersonal Reactive Index (IRI). In the positive condition, the taste score increased significantly compared with the negative condition. There was no significant relationship between taste and empathic concern. To our knowledge, taste changed according to the comments of other people who were eating together. However, the change in taste due to the other’s speech was not related to the individual’s empathy. The results of the present study suggest that people experience food as delicious when others eating with them comment about the food being “delicious,” and this tendency did not depend on individuals’ empathy.
Sensopercepción Gustativa: una Revisión
Fuentes,Aler; Fresno,María Javiera; Santander,Hugo; Valenzuela,Saúl; Gutiérrez,Mario Felipe; Miralles,Rodolfo;
International journal of odontostomatology , 2010, DOI: 10.4067/S0718-381X2010000200010
Abstract: the sense organs give to humans the ability to perceive and respond to a wide range of stimuli from the environment. this allows us the power to shape responses in order to adapt to environmental changes, control our basic needs and survive. the sense of taste has a key role in nurture. enable us to select from a wide variety of foods, elements that are necessary for metabolism and also protecting from potentially harmful compounds, as of its toxicity or degree of decomposition. this sense of taste is also capable of giving us the ability to select and discriminate food that allow us to feel enjoy and pleasure. for dentists is critical to understand adequately the complex processes of taste, identify the structures involved peripheral (papillae, nerve pathways and receptors) and central (nuclei and cerebral cortices), besides knowing the basic modalities of taste and their respective transduction mechanisms. this knowledge will provide the basis to address properly a situation in which a patient has an altered taste, being able to identify possible causes and take appropriate action to resolve it and / or tolerate if temporary caused by a procedure that may be part of our dental treatment.
Phylogenetic Analysis and Taste Cell Expression of Calpain 9 in Catfish (Ictalurus punctatus)  [PDF]
Tetsuya Ookura, Eiki Koyama, Anne Hansen, John H. Teeter, Yukio Kawamura, Joseph G. Brand
Natural Science (NS) , 2015, DOI: 10.4236/ns.2015.73016
Abstract: The calpains, calcium-activated neutral proteases, play important roles in calcium-regulated intra-cellular signal transduction cascades. Here we report the isolation and initial characterization of a cDNA encoding a calpain 9, digestive tract specific calpain, from catfish taste epithelium. This calpain 9 (Ip-CAPN9a) shares 61% identity with human calpain 9. Phylogenetic analysis provides evidence that catfish calpain 9 and the related enzymes from Oncorhynchus mykiss, Danio rerio, Xenopus laevis, Mus musculus, Rattus norvegicus and Homo sapiens make up a distinct clade within the tissue-specific calpain family. Northern blot analysis reveals that Ip-CAPN9a is predominantly expressed in barbell and digestive tract, but not expressed in brain. An antibody against the N-terminal segment of Ip-CAPN9a recognizes cells within the taste buds in catfish barbells.
A Study of the Relationship between the Taste Sensitivity of Phenylthiocarbamide (PTC) and Blood Pressure (Random Sample from the Students of Qurna College/Basrah-Iraq)  [PDF]
Hasna Amir Mohaus, Asaad Y. Ayied
Journal of Biosciences and Medicines (JBM) , 2018, DOI: 10.4236/jbm.2018.611001
Abstract: The present study aimed to detect the relationship between taste sensitivity of phenylthiocarbamide (PTC) and pressure (systolic and diastolic) among a group of 138 individuals of both sexes (64 males and 74 females), representing a random sample of students and some professors of, aged (20 - 50) years. The study also included the relationship between eating salted foods and their effect on pressure among males and females of tasters and non-tasters of (PTC) substance. The results showed an increase in the proportion of the phenotypic style of tasters compared to non-tasters among males (75%, 25%) and females (77.03%, 22.97%) respectively. The average of systolic pressure was (117.91 mm/Hg, 107.06 mm/Hg) and diastolic (78.22 mm/Hg, 68.71 mm/Hg) among tasters and on-tasters for both sexes respectively. The results showed significant differences in systolic pressure among non-tasters female compared to their counterpart tasters [X2 (DF = 1) 5.783, P ≤ 0.05]. Such an effect doesn’t appear among males. The results showed an increase of non-tasters (66.58%) among those with abnormal blood pressure and (68.42%) of those who consumed salted foods.
The development of taste transduction and taste chip technology
Yan Li,Qingjun Liu,Ying Xu,Hua Cai,Lifeng Qin,Lijiang Wang,Ping Wang
Chinese Science Bulletin , 2005, DOI: 10.1360/982004-409
Abstract: The intrinsic perception process of taste is obviously far less known than those of vision, audition, touch and olfaction. Despite that taste cells utilize a variety of sensory mechanisms to translate plenty of gustatory sensations such as sour, sweet, bitter, salty and umami into cellular signals, gustatory perception mechanisms are still under exploration due to the lack of effective methods on cellular and molecular level. Recently the development of molecular biological and electrophysiological studies has promoted exploration of olfactory and gustatory transduction and coding mechanisms dramatically. Based on the studies of artificial olfaction, artificial taste and cell-based biosensor in our laboratory, this paper reviews the current research on taste transduction mechanism. We introduce the recent advances in cell chip that combined biology with microelectronics, discuss taste cell chip as well as its potential of prospective application in taste transduction mechanism in detail and propose the research trends of taste chip in future.
Guillaume Budé, l’humaniste et le prince
Sylvie Le Clech-Charton
Bulletin du Centre d’études Médiévales d’Auxerre , 2009, DOI: 10.4000/cem.11248
Abstract: Grande figure de la Renaissance des lettres et des arts en France, tout à la fois écrivain, traducteur, ambassadeur, créateur du dép t légal et fondateur du Collège de France, ma tre de la librairie du roi à Fontainebleau, Guillaume Budé (1468-1540) est essentiellement connu pour le r le de conseiller politique et culturel qu’il joua auprès de Fran ois Ier, dont il fut le secrétaire. Il a été surtout étudié du point de vue de sa production littéraire savante, mais non sous l’angle de son mili...
Dormancy of Fig Cultivated under Moroccan Conditions  [PDF]
Ahmed Oukabli, Abderrahmane Mekaoui
American Journal of Plant Sciences (AJPS) , 2012, DOI: 10.4236/ajps.2012.34056
Abstract: Fig (Ficus carica L.) is a deciduous species well adapted to Mediterranean conditions but its chilling requirement is still not well understood. The present study examines the pattern of bud-break in seven fig cultivars over two years under Moroccan conditions. Evaluation of dormancy behavior was made using a biological test known as “single node cuttings” carried out under controlled conditions. The responses of cultivars from Morocco, Italy, Spain and France were assessed. The period from full leaf fall to bud-break was characterized by a small variation (10 - 20 days) which did not appear to reflect the origin of the cultivars. Steady-sates were at high level in the middle of December or in January depending on the year. During the cold period, MTB didn’t exceed 200 days for “Borjassate noire”, “Ournakssi” and “Kadota” and varied from 100 to 128 days for the other cultivars. Therefore, dormancy was not deep and its period was short. Forcing bud during the coldest period allowed to a bud break but it didn’t exceed 10% and dormancy wasn’t complete. Missing bud break wasn’t observed and the geographic origin of examined cultivars didn’t seem to determine the length, and the deepness of bud dormancy. Bud-break occurred within a month of last leaf fall in the cultivars, indicating that they were all suited to commercial production in Morocco. Apparently, bud-break is more reliable in fig than it is in other Rosaceous species in this environment.
Sociodemographic Characteristics and Prevalence of Self Ear Cleaning in Sokoto Metropolis  [PDF]
Stanley B. Amutta, Mufutau A. Yunusa, Kufre R. Iseh, Ayodele Obembe, Enokela Egili, Daniel Aliyu, Mohammed Abdullahi
International Journal of Otolaryngology and Head & Neck Surgery (IJOHNS) , 2013, DOI: 10.4236/ijohns.2013.26057

Background: Self ear cleaning with cotton buds and other objects is a common practice. Objective: To determine the sociodemographic characteristics and the prevalence of self ear cleaning habit among patients attending a family medicine clinic in a teaching hospital in Sokoto metropolis. Materials and Methods: This was a 4 weeks prospective study carried out between May and June, 2013 at Usmanu Danfodiyo University Teaching Hospital and Specialist Hospital Sokoto. A structured self response questionnaire containing items on sociodemographic characteristics, frequency of administering objects into the ear and complications of self ear cleaning was administered to the respondents after institutional research ethical clearance. The data were analysed using SPSS for windows version 16.0. P-value was considered significantly if less than 0.05. Results: A total of 200 subjects were included in this study, comprising of 93 (46.5%) males and 107 (53.5%) females. Their ages ranged from 18-57 years with the mean age being 30.29 years (±8.70). Eighty percent (160) of the respondents practise

Knowledge, Attitude and Awareness of Hazards Associated with Use of Cotton Bud in a Nigerian Community  [PDF]
Olajide Toye Gabriel, Usman Aminu Mohammed, Eletta Adebisi Paul
International Journal of Otolaryngology and Head & Neck Surgery (IJOHNS) , 2015, DOI: 10.4236/ijohns.2015.43042
Abstract: Background: Self-cleaning of ears with a cotton bud is a common practice, and the hazards asso-ciated with such action are well documented. The aim of this study is to find out the knowledge, attitude and awareness on the use of cotton buds among the people of Bida community. Design and Methodology: It is a community based cross sectional descriptive study carried out among people of Bida community. Subjects were selected by multistage sampling technique. Pre-tested semistructured questionnaires were used to collect data from 278 young adults and adults’ respondents. Results: There were a total number of 278 responses out of 290 respondents interviewed (M:F = 1:1.03). Age range was from 18 to 65 years with a mean of 29.64 ± 10.06 SD. The highest response was in the age group of 20 - 29 years. About 72.3% of the respondents had tertiary education, and 40.3% were civil servants. Majority (92.8%) of the respondents had indulged in the use of cotton buds to clean their ears. Most (57.8%) of those that had used cotton buds did so because of itching in the ears. Only 44.9% of respondents agreed that cotton buds could cause damage to the ears. Many (61.2%) believed that there was benefit of using cotton buds in cleaning the ears. Majority of the respondents (74.1%) had not got information on the danger of using cotton bud in cleaning their ears. Conclusion: From our data in this study, majority of the subjects had indulged in the use of cotton bud in cleaning their ears. And the commonest reason for using cotton buds is due to itching in the ears. Their Knowledge, attitude and awareness to the use of cotton buds are very poor with erroneous believe that there is benefit to its use. There is a need to increase awareness by public enlightenment and health education and to establish school health programme in our various schools.
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