Taste is a key sense that helps identify different food types and most of this work was carried out on primary tastes rather than generating different flavors. In this work, we proposed a plan to create other flavors rather than primary tastes, adjusted the electrical (40–180 µA) and thermal stimulation (20–38 °C and 38–20 °C), and revealed the digital coding for multi-flavors. Our results showed that different combinations of digital coding could generate different flavors and that tastes related to different stimuli are easy to develop. The novelty of this work is to design other types of flavors and primary tastes. The experimental results demonstrated that the novel method proposed for digital taste coding could realize primary tastes (sweet, sour, salty, spicy, and mint) and mixed flavors. Furthermore, some innovative sensations have been realized, which are sprite, soda water, sweet-sour, salty-sweet, and salty-mint sensations. We presume that this innovation could digitally enhance various flavors.
Based on surface electromyography (sEMG), a novel recognition method to distinguish six types of human primary taste sensations was developed, and the recognition accuracy was 74.46%. The sEMG signals were acquired under the stimuli of no taste substance, distilled vinegar, white granulated sugar, instant coffee powder, refined salt, and Ajinomoto. Then, signals were preprocessed with the following steps: sample augments, removal of trend items, high-pass filter, and adaptive power frequency notch. Signals were classified with random forest and the classifier gave a five-fold cross-validation accuracy of 74.46%, which manifested the feasibility of the recognition task. To further improve the model performance, we explored the impact of feature dimension, electrode distribution, and subject diversity. Accordingly, we provided an optimized feature combination that reduced the number of feature types from 21 to 4, a preferable selection of electrode positions that reduced the number of channels from 6 to 4, and an analysis of the relation between subject diversity and model performance. This study provides guidance for further research on taste sensation recognition with sEMG.
Males and females respond differently at the muscular level to various tastes and show varied responses when eating different foods. In this study, we used surface electromyography (sEMG) as a novel approach to examine gender differences in taste sensations. We collected sEMG data from 30 participants (15 males, 15 females) over various sessions for six taste states: a no-stimulation physiological state, sweet, sour, salty, bitter, and umami. We applied a Fast Fourier Transformation to the sEMG-filtered data and used a two-sample t-test algorithm to analyze and evaluate the resulting frequency spectrum. Our results showed that the female participants had more sEMG channels with low frequencies and fewer channels with high frequencies than the male participants during all taste states except the bitter taste sensation, meaning that for most sensations, the female participants had better tactile and fewer gustatory responses than the male participants. The female participants responded better to gustatory and tactile perceptions during bitter tasting because they had more channels throughout the frequency distribution. Moreover, the facial muscles of the female participants twitched with low frequencies, while the facial muscles of the male participants twitched with high frequencies for all taste states except the bitter sensation, for which the female facial muscles twitched throughout the range of the frequency distribution. This gender-dependent variation in sEMG frequency distribution provides new evidence of differentiated taste sensations between males and females.
Background Antibiotic resistance to Staphylococcal infections has prompted the pharmaceutical and scientific community to consider alternate treatments. Propolis is a natural substance produced by honey bees (Hymenoptera: Apis mellifera) from the exudates of different plants. The aim of the current study was to evaluate the antibacterial activity of ethanolic extracts of Pakistani bee propolis (PBP) against Staphylococcus aureus in both in vitro and in vivo modeling. Methods The propolis sample was collected from the Kohat district and dried in the dark until processing. The antibacterial activity of the propolis extract was examined using the agar well diffusion method. The S. aureus culture was incubated on Mueller–Hinton agar media. Five different concentrations of propolis, 100, 200, 350, 500, and 650 μg/ml, were used. Gentamicin disc was used as a positive control. For in vivo assay, BALB/c mice with an average weight of 30 g were purchased. Bacteria were inoculated into mice by the tape stripping technique. After abscess formation, mice were treated with propolis extract. Results The mean zone of inhibition and standard deviation for each concentration were 17 ± 0.816 at 650 μg/ml, 14.6 ± 0.471 at 500 μg/ml, 12 ± 1.41 at 300 μg/ml, 9.6 ± 0.942 at 200 μg/ml, and 2.3 ± 0.471 at 100 μg/ml of the propolis extract against S. aureus. It was observed that by increasing the concentration of the propolis extract, the antibacterial and antioxidant activities also increased. The extracts showed less antibacterial potential compared to gentamicin. The abscess size was also decreased in mice groups treated with the propolis extract topically and orally in comparison with the untreated mice group. Conclusions To the author’s best knowledge, this study is the first attempt to demonstrate that an ethanolic PBP extract has antibacterial potential against S. aureus-induced infections.
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