Functional Anatomy of the Tongue and Mouth of Mammals

Halpern, Bruce P.

doi:10.1007/978-1-4684-2319-8_1

Cited by 32 publications

(14 citation statements)

References 150 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was possible to determine from the function the volume withdrawn from the well by each lick. The extrapolated volumes of the first licks (6 µl and 8 µl for Rats 18 and 21, respectively; Figure 4) are consistent with previous exhaustive literature on the topography of rat licking (for review and detailed discussion on the mechanics of licking from spouts and unrestricted lapping see reference [44]). Knowing the concentration, the lick-volume functions can further be used to quickly ascertain an estimate of the total amount of tastant consumed during the session.…”

Section: Discussionsupporting

confidence: 88%

A High Throughput In Vivo Assay for Taste Quality and Palatability

Palmer¹,

Long²,

Brennan³

et al. 2013

PLoS ONE

View full text Add to dashboard Cite

Taste quality and palatability are two of the most important properties measured in the evaluation of taste stimuli. Human panels can report both aspects, but are of limited experimental flexibility and throughput capacity. Relatively efficient animal models for taste evaluation have been developed, but each of them is designed to measure either taste quality or palatability as independent experimental endpoints. We present here a new apparatus and method for high throughput quantification of both taste quality and palatability using rats in an operant taste discrimination paradigm. Cohorts of four rats were trained in a modified operant chamber to sample taste stimuli by licking solutions from a 96-well plate that moved in a randomized pattern beneath the chamber floor. As a rat’s tongue entered the well it disrupted a laser beam projecting across the top of the 96-well plate, consequently producing two retractable levers that operated a pellet dispenser. The taste of sucrose was associated with food reinforcement by presses on a sucrose-designated lever, whereas the taste of water and other basic tastes were associated with the alternative lever. Each disruption of the laser was counted as a lick. Using this procedure, rats were trained to discriminate 100 mM sucrose from water, quinine, citric acid, and NaCl with 90-100% accuracy. Palatability was determined by the number of licks per trial and, due to intermediate rates of licking for water, was quantifiable along the entire spectrum of appetitiveness to aversiveness. All 96 samples were evaluated within 90 minute test sessions with no evidence of desensitization or fatigue. The technology is capable of generating multiple concentration–response functions within a single session, is suitable for in vivo primary screening of tastant libraries, and potentially can be used to evaluate stimuli for any taste system.

show abstract

Section: Discussionsupporting

confidence: 88%

A High Throughput In Vivo Assay for Taste Quality and Palatability

Palmer¹,

Long²,

Brennan³

et al. 2013

PLoS ONE

View full text Add to dashboard Cite

show abstract

“…Most of this licking behavior is rhythmic with licks occurring at a consistent rate of approximately 6-7 Hz in rats (Davis and Smith, 1992) or 8-10 Hz in mice (Dotson and Spector, 2005;Johnson et al, 2010). Initial work performed during the 1970s demonstrated that these periods of high frequency licking are interspersed with pauses that can range from ~150 ms to many minutes (Corbit and Luschei, 1969;Halpern, 1977). Seminal experiments by Davis and Smith (1992) demonstrated that, in accordance with this modal frequency of 6-7 Hz, the vast majority of licks (e.g.…”

Section: Analysis Of Lick Microstructurementioning

confidence: 99%

Investigating the Effect of Physiological Need States on Palatability and Motivation Using Microstructural Analysis of Licking

2020

View full text Add to dashboard Cite

The study of consummatory responses during food intake represents a unique opportunity to investigate the physiological, psychological and neurobiological processes that control ingestive behavior. Recording the occurrence and temporal organization of individual licks across consumption, also called lickometry, yields a rich data set that can be analyzed to dissect consummatory responses into different licking patterns. These patterns, divided into trains of licks separated by pauses, have been used to deconstruct the many influences on consumption, such as palatability evaluation, incentive properties, and post-ingestive processes. In this review, we describe commonly used definitions of licking patterns and how various studies have defined and measured these. We then discuss how licking patterns can be used to investigate the impact of different physiological need states on processes governing ingestive behavior. We also present new data showing how licking patterns are changed in an animal model of protein appetite and how this may guide food choice in different protein-associated hedonic and homeostatic states. Thus, recording lick microstructure can be achieved relatively easily and represents a useful tool to provide insights, beyond the measurement of total intake, into the multiple factors influencing ingestive behavior. HIGHLIGHTS • Analysis of lick microstructure provides useful information on incentive and hedonic processes underlying ingestive behavior • Different physiological need states, such as hunger, impact licking patterns • Protein appetite increases palatability of protein-containing food, which may be used to orient food-related behaviors

show abstract

“…The ILI is defined as the duration between the onset of two consecutive licks. We included only those ILIs < 200 ms because longer values are thought to reflect pauses between bursts of licking (Corbit and Luschei, 1969;Halpern, 1977;Horowitz et al, 1977;Weijnen, 1977;Smith et al, 1980;Davis, 1989;Spector et al, 1998). The local lick rate is the reciprocal of the ILI measure.…”

Section: Procedures For Experiments 3: Concentration-dependent Licking To Sucrosementioning

confidence: 99%

A High-throughput Screening Procedure for Identifying Mice with Aberrant Taste and Oromotor Function

Glendinning

Gresack²,

Spector³

2002

Chemical Senses

170

166

View full text Add to dashboard Cite

Little is known about how specific genes influence taste function in mammals. One of the most promising ways to fill this void is to screen the progeny of chemically mutagenized (or genetically altered) mice for aberrant taste phenotypes and then identify the mutated gene(s) that is associated with each taste anomaly. To exploit this approach, a high-throughput and robust screening procedure is needed. We have attempted to meet this demand by developing an automated procedure that assesses taste responsiveness of individual mice to palatable and unpalatable taste stimuli. We focused on three taste stimuli (quinine hydrochloride, QHCl; sodium chloride, NaCl; and sucrose) and one mouse strain (C57BL/6). We used a commercially available gustometer system that both monitors the licking responses of mice and controls the presentation of each taste stimulus during successive 5 s trials. We describe a screening procedure that (after 2 days of simple training) can generate a concentration-response curve for NaCl or sucrose during a single 30 min test session, and for QHCl over three 30 min test sessions. A normative database based on the responses of 98 mice subjected to our screening procedure is also presented. We envision that investigators could use this normative database to assess taste function in the progeny of mutagenized (or genetically altered) mice. Any mouse that deviates significantly-e.g. three standard deviations (SD)-from the mean of the normative database would be flagged as having a potentially interesting mutation. We also developed an additional second screen for identifying mice with oromotor abnormalities. This latter screen is necessary because oromotor problems could lead to false positives or negatives in the screen for taste function, but is also useful for researchers interested in genes influencing oromotor circuitry. Throughout the development of the screening protocol, we sought to balance two conflicting demands: the need to maximize the screen's sensitivity and minimize its duration. This screen represents a significant improvement over the common two-bottle preference test because it assesses taste function more specifically and in a fraction of the time.

show abstract

Functional Anatomy of the Tongue and Mouth of Mammals

Cited by 32 publications

References 150 publications

A High Throughput In Vivo Assay for Taste Quality and Palatability

A High Throughput In Vivo Assay for Taste Quality and Palatability

Investigating the Effect of Physiological Need States on Palatability and Motivation Using Microstructural Analysis of Licking

A High-throughput Screening Procedure for Identifying Mice with Aberrant Taste and Oromotor Function

Contact Info

Product

Resources

About