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Peripheral taste receptor cells use multiple signaling pathways to transduce taste stimuli into output signals that are sent to the brain. Transient receptor potential melastatin 5 (TRPM5), a sodium-selective TRP channel, functions as a common downstream component in sweet, bitter, and umami signaling pathways. In the absence of TRPM5, mice have a reduced, but not abolished, ability to detect stimuli, suggesting that a TRPM5-independent pathway also contributes to these signals. Here, we identify a critical role for the sodium-selective TRP channel TRPM4 in taste transduction. Using live cell imaging and behavioral studies in KO mice, we show that TRPM4 and TRPM5 are both involved in taste-evoked signaling. Loss of either channel significantly impairs taste, and loss of both channels completely abolishes the ability to detect bitter, sweet, or umami stimuli. Thus, both TRPM4 and TRPM5 are required for transduction of taste stimuli.

Abstract-This paper describes the problematic of filter narrowing effect in the context of next generation elastic optical networks. First, three possible scenarios are introduced: the transition from actual fixed-grid to a flexi-grid network; the generic full flexi-grid network; and a proposal for filterless optical network. Next, we investigate different transmission techniques and evaluate the penalty introduced by the filtering effect when considering: Nyquist WDM, SSB DD-OFDM and symbol-rate variable DP-4QAM. Also, different approaches to compensate for the filter narrowing effect are discussed. Results show that the specific needs per each scenario can be fulfilled by the aforementioned technologies and techniques, or a combination of them, when balancing performance, network reach and cost.Index Terms-Networks, optical communications, elastic optical networks, flexi-grid, WSS. I. INTRODUCTIONThe future adoption of elastic optical network (EON), mainly fostered by the advent of next technologies (e.g., media, HDTV, 5G, Internet of Things, etc.) and backed by the considerable advances of transmission techniques in terms of flexibility and capacity, is heading to undertake new challenges and goals. In fact, when adopting the flexi-grid paradigm [1], optical channels with different bandwidth occupation can coexist within the same fiber. Some of these channels, denominated as super-channels, are wider in frequency and comprise multiple sub-channels transmitted

Our newly developed prediction-augmented classical least-squares/partial least-squares (PACLS/PLS) hybrid algorithm can correct for the presence of unmodeled sources of spectral variation such as instrument drift by explicitly incorporating known or empirically derived information about the unmodeled spectral variation. We have tested the ability of the new hybrid algorithm to maintain a multivariate calibration in the presence of instrument drift using a near-infrared (NIR) spectrometer (7500–11 000 cm−1) to quantitate dilute aqueous solutions containing glucose, ethanol, and urea. The spectral variations required to update the multivariate models for both short- and long-term drift were obtained using a single representative midpoint sample whose spectrum was repeatedly measured during collection of calibration data and during collection of separate validation sample spectra on three subsequent days. The performance of the PACLS/PLS model for maintaining a calibration was compared to PLS with subset recalibration, a method that has previously been applied to maintenance and transfer of calibration. Without drift corrections, both PACLS/PLS and PLS had poor predictive ability on sample spectra collected on subsequent days. Unlike previous maintenance of calibration studies that corrected for long-term drift only, the PACLS/PLS and PLS models demonstrated the best predictive abilities when short-term drift was also corrected. The PACLS/PLS hybrid model outperformed PLS with subset recalibration for near real-time predictions when instrument drift was determined from the repeat samples closest in time to the measurement of the unknown. Near real-time standard errors of prediction (SEPs) for the hybrid model were comparable to the cross-validated SEPs obtained with the original calibration model.

Taste stimuli are normally dissolved in saliva prior to interacting with their respective receptor targets. There are hundreds of proteins in saliva, and it has been hypothesized that these proteins could interact with either taste stimuli or taste receptors to alter taste signaling and diet acceptance. However, the impact of these proteins on feeding has been relatively unexplored using rodent models. We have developed a novel technique for saliva collection that allows us to link salivary protein expression with feeding behavior. First, we monitored the microstructure of rats' feeding patterns on a 0.375% quinine diet (Q-diet) while tracking changes in salivary protein expression. We found 5 protein bands were upregulated by diet exposure to Q-diet and upregulation of a subset of these bands were statistically related to increased diet acceptance, including changes in behavioral measures that are thought to represent both orosensory and postingestive signaling. In a second experiment, we measured the licking to a range of quinine solutions (0.01-1.0mM) before and after the animals were exposed to a tannic acid diet that altered salivary protein expression. Rats found the quinine solutions less aversive after salivary protein altering diets. In a third experiment we recorded the response of the chorda tympani (CT) nerve while delivering quinine solutions (0.3-30mM) to the front of the tongue dissolved in either "donor saliva" containing salivary proteins or donor saliva which has had the salivary proteins removed. Donor saliva was collected from a separate group of animals using isoproterenol and pilocarpine. The samples containing salivary proteins resulted in lower nerve responses than those without salivary proteins. Together these data suggest that salivary proteins are capable of altering taste-guided behaviors and taste nerve signaling.

Taste receptor cells use multiple signaling pathways to detect chemicals in potential food items. These cells are functionally grouped into different types: Type I cells act as support cells and have glial-like properties; Type II cells detect bitter, sweet, and umami taste stimuli; and Type III cells detect sour and salty stimuli. We have identified a new population of taste cells that are broadly tuned to multiple taste stimuli including bitter, sweet, sour, and umami. The goal of this study was to characterize these broadly responsive (BR) taste cells. We used an IP 3 R3-KO mouse (does not release calcium (Ca 2+) from internal stores in Type II cells when stimulated with bitter, sweet, or umami stimuli) to characterize the BR cells without any potentially confounding input from Type II cells. Using live cell Ca 2+ imaging in isolated taste cells from the IP 3 R3-KO mouse, we found that BR cells are a subset of Type III cells that respond to sour stimuli but also use a PLCβ signaling pathway to respond to bitter, sweet, and umami stimuli. Unlike Type II cells, individual BR cells are broadly tuned and respond to multiple stimuli across different taste modalities. Live cell imaging in a PLCβ3-KO mouse confirmed that BR cells use this signaling pathway to respond to bitter, sweet, and umami stimuli. Short term behavioral assays revealed that BR cells make significant contributions to taste driven behaviors and found that loss of either PLCβ3 in BR cells or IP 3 R3 in Type II cells caused similar behavioral deficits to bitter, sweet, and umami stimuli. Analysis of c-Fos activity in the nucleus of the solitary tract (NTS) also demonstrated that functional Type II and BR cells are required for normal stimulus induced expression.

Original Article OBESITY BIOLOGY AND INTEGRATED PHYSIOLOGY Study ImportanceWhat is already known?► Obesity is often associated with impaired taste. ► The mechanisms associating obesity and taste are poorly understood. What does this study add?► Our study on diet-induced obese mice demonstrates that high-fat diet and excess weight can each contribute to impaired taste. ► There is selectivity in the effects of diet and weight that varies by stimulus.Objective: Previous studies have reported that individuals with obesity have reduced taste perception, but the relationship between obesity and taste is poorly understood. Earlier work has demonstrated that diet-induced obesity directly impairs taste. Currently, it is not clear whether these changes to taste are due to obesity or to the high-fat diet exposure. The goal of the current study was to determine whether diet or excess weight is responsible for the taste deficits induced by diet-induced obesity.Methods: C57BL/6 mice were placed on either high-fat or standard chow in the presence or absence of captopril. Mice on captopril did not gain weight when exposed to a high-fat diet. Changes in the responses to different taste stimuli were evaluated using live cell imaging, briefaccess licking, immunohistochemistry, and real-time polymerase chain reaction.Results: Diet and weight gain each affected taste responses, but their effects varied by stimulus. Two key signaling proteins, α-gustducin and phospholipase Cβ2, were significantly reduced in the mice on the highfat diet with and without weight gain, identifying a potential mechanism for the reduced taste responsiveness to some stimuli. Conclusions: Our data indicate that, for some stimuli, diet alone can cause taste deficits, even without the onset of obesity.Obesity (2020) 28, 284-292.