Gustatory responses

Sweetness is a gustatory response evoked by most sugars, and is relished by man as well as by many other organisms. The desire for sweetness appears to be universal and undisputed. Today, sugar, or one of its synthetic substitutes, appears in more articles of the diet than any other food ingredient, except, perhaps, common table salt. ... 

There is little doubt that Shallenberger s AH,B hypothesis is the most plausible concept in the explanation of the initial stimulation of the sweet-taste receptor. However, it was unfortunate that the evidence was accrued largely with the aid of reducing sugars, which, in solution, equilibrate between many isomers, so that it is not possible to relate total gustatory response to any one particular stereochemical structure It is also not... 

Finally, C. K. Lee (Singapore) contributes an extensive article surveying the chemistry and biochemistry of the phenomenon of sweet taste. The sweemess of sugars has been of interest since ancient times, but even now a total understanding of this gustatory response remains elusive. 

VijayRaghavan K., Kaur K., Paranjape J. and Rodrigues V. (1992) The east gene of Drosophila melanogaster is expressed in the developing embryonic nervous system and is required for normal olfactory and gustatory responses in the adult. Dev. Biol. 154, 23-36. 

Olfactory Gustatory Responses Evoked by Electrical Stimulation of Amygdalar Region in Man Are Qualitatively Modifiable by Interview Content Case Report and Review... 

Nofre C, Glaser D, Tinti JM, Wanner M (2002) Gustatory responses of pigs to sixty compounds tasting sweet to humans. J Anim Physiol Anim Nutr (Berl) 86 90-96 Nowlis GH, Frank ME, Pfaffmann C (1980) Specificity of acquired aversions to taste qualities in hamsters and rats. J Comp Physiol Psychol 94 932-942 Palczewski K, Kumasaka T, Hori T, Behnke CA, Motoshima H, Fox BA, Le Trong I, Teller D C, Okada T, Stenkamp RE et al., (2000) Crystal structure of rhodopsin A G protein-coupled receptor. Science 289 739-745... 

Not all of the gustatory response to salts is mediated by ENaCs. A second, amiloride-insensitive ... 

Giza BK, Deems RO, Vanderweele DA, Scott TR. 1993. Pancreatic glucagon suppresses gustatory responsiveness to glucose. Am J Physiol 265 R1231-R1237. 

HanamoriT, Miller JJ Jr, Smith DV. 1988. Gustatory responsiveness of fibers in the hamster glossopharyngeal nerve. J Neurophysiol 60 478-498. 

Hidaka, I., Nyu, N., and Kiyohara, S., 1976, Gustatory response in the puffer - IV. Effects of mixtures of amino acids and betaine. 

Kaku, T., Tsumagari, M., Kiyohara, S., and Yamashita, S., 1980, Gustatory responses in the minnow, Pseudorasbora parva. Physiol. Behav., 25 99. 

Yoshii, K., Kamo, N., Kurihara, K., and Kobatake, Y., 1979, Gustatory responses of eel palatine receptors to amino acids and carboxylic acids, J. Gen. Physiol., 74 301. 

A fourth mechanism for oral fat perception is a gustatory component [20, 21]. A gustatory response to fatty acids is observed when textural cues are blocked by emulsifiers and thickening agents, and when nasal airflow is fully obstructed [20]. 

One major limitation of taste studies in the human oral cavity is the lack of a standardized test that can be used for both hydrophilic and hydrophobic taste stimuli. In addition, long-chain saturated fats (such as stearic acid) often yield minimal gustatory responses in humans. This minimal response complicates the measurement of gustatory responses of long-chain saturated fats in the oral cavity. In order to advance the growing field of fatty acid chemoreception, improved delivery methods must be developed that allow sufficient amoimts of fatty acid to be presented to subjects for suprathreshold measurements while minimizing the tactile response of these stimuli. Under these conditions, a true gustatory response for fatty acids can be systematically examined in the human oral cavity. These studies could further identify whether some... 

Jakinovich, Jr., W., Sugarman, D. and Vlahopoulos, V. (1981) Gustatory responses of the cockroach, house fly, and gerbils to methyl glycosides. /. comp. Physiol., 141, 297-301. 

As stated earlier, taste, chemicals that initiate a gustatory response, and smell, chemicals that function as odorant molecules have been extensively studied, first with arthropods and more recently with vertebrates. Since the development of very efficient separation techniques and high sensitive detection systems, we are no longer limited to taste panels and threshold odor detection by humans. Table I shows some examples of the behavior response as shown by certain species for a specific chemical. 

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