Leptin increases temperature-dependent chorda tympani nerve responses to sucrose in mice

Lü, Bo; Breza, Joseph M.; Nikonov, Alexander A.; Paedae, Andrew B.; Contreras, Robert J.

doi:10.1016/j.physbeh.2012.04.018

Cited by 28 publications

(42 citation statements)

References 41 publications

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“…In contrast, response magnitude increased monotonically from lowest to highest temperature for both NH 4 Cl and (NH 4 ) 2 SO 4 . This replicates our previous finding with NH 4 Cl (Lu et al 2012) and extends to (NH 4 ) 2 SO 4 in the present study. While the temperature-dependent response functions are similar, CT nerve responses to NH 4 Cl were greater than those to (NH 4 ) 2 SO 4 , presumably because anion size influences response magnitude.…”

Section: Discussionsupporting

confidence: 94%

“…This results in more robust cell depolarization and a stronger afferent signal, as shown in CT nerve recordings to sweeteners. In a recent study (Lu et al 2012), we confirmed the findings from Talavera et al (2005) showing that the CT nerve responded with greater magnitude to sucrose and saccharin as stimulus temperature increased from 23 °C to 35 °C. In that study we also used higher stimulus temperatures and discovered that response magnitude declined as temperature increased from 38 °C to 44 °C resulting in an inverted U-shaped function across temperature for 0.1, 0.3, 0.6, and 1.0 M sucrose (Lu et al 2012).…”

Section: Discussionsupporting

confidence: 87%

“…In a recent study (Lu et al 2012), we confirmed the findings from Talavera et al (2005) showing that the CT nerve responded with greater magnitude to sucrose and saccharin as stimulus temperature increased from 23 °C to 35 °C. In that study we also used higher stimulus temperatures and discovered that response magnitude declined as temperature increased from 38 °C to 44 °C resulting in an inverted U-shaped function across temperature for 0.1, 0.3, 0.6, and 1.0 M sucrose (Lu et al 2012). Additionally, it should also be noted that responses to 0.5 M sucrose were also quite similar to those reported by Ohkuri et al (2009), where responses to sucrose peaked at 35 °C and decreased at higher temperatures, despite huge differences quantification of CT nerve responses (10 s that included initial phasic responses of CT-nerve activity in the current study compared with the Ohkuri study, which analyzed 25 s of data ignoring phasic responses).…”

Section: Discussionsupporting

confidence: 87%

“…In rats, the majority taste stimuli are severely reduced if not abolished below room temperature (Breza et al 2006). Additionally, we (Breza et al 2006;Lu et al 2012) and Lyall et al (2004) have shown that responses to some taste stimuli increase with increasing temperature, whereas responses to other taste stimuli show an inverted U-shaped function. However, much is still unknown on how temperature influences taste intensity within (e.g., sucrose vs. sucralose or HCl vs. acetic acid) and across separate taste qualities in the peripheral nervous system.…”

mentioning

confidence: 86%

“…Before embarking on the current study, we conducted some preliminary experiments and found CT nerve responses to all stimuli to be substantially reduced and more variable at stimulus temperatures above 43 °C. Because of this we chose 43 °C as the upper limit consistent with our prior study with mice using 44 °C as the highest temperature (Lu et al 2012). We used 0.5 M sodium and potassium salts bound to 1 of 4 anions (chloride, acetate, sulfate, and gluconate), as well as 0.5 M CaCl 2 , MgCl 2 , NH 4 Cl, and (NH 4 ) 2 SO 4 .…”

Section: Chemical Stimuli and Solution Deliverymentioning

confidence: 99%

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Temperature Influences Chorda Tympani Nerve Responses to Sweet, Salty, Sour, Umami, and Bitter Stimuli in Mice

Lü

Breza

Contreras

2016

CHEMSE

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Temperature profoundly affects the perceived intensity of taste, yet we know little of the extent of temperature's effect on taste in the peripheral nervous system. Accordingly, we investigated the influence of temperature from 23 °C to 43 °C in 4 °C intervals on the integrated responses of the chorda tympani (CT) nerve to a large series of chemical stimuli representing sweet, salty, sour, bitter, and umami tastes in C57BL/J6 mice. We also measured neural responses to NaCl, Na-gluconate, Na-acetate, Na-sulfate, and MSG with and without 5 µM benzamil, an epithelial sodium channel (ENaC) antagonist, to assess the influence of temperature on ENaC-dependent and ENaC-independent response components. Our results showed that for most stimuli (0.5 M sucrose, glucose, fructose, and maltose; 0.02 M saccharin and sucralose; 0.5 M NaCl, Na-gluconate, Na-acetate, Na-sulfate, KCl, K-gluconate, K-acetate, and K-sulfate; 0.05 M citric acid, acetic acid, and HCl; 0.1 M MSG and 0.05 M quinine hydrochloride: QHCl), CT response magnitudes were maximal between 35 °C and 39 °C and progressively smaller at cooler or warmer temperatures. In contrast, the weakest responses to NH 4 Cl, (NH 4 ) 2 SO4, and K-sulfate were at the lowest temperature, with response magnitude increasing monotonically with increasing temperature, while the largest responses to acetic acid were at the lowest temperature, with response magnitude decreasing with increasing temperature. The response to sweet and umami stimuli across temperatures were similar reflecting the involvement of TRPM5 activity, in contrast to bitter stimuli, which were weakly affected by temperature. Temperature-modulated responses to salts and acids most likely operate through mechanisms independent of ENaC and TRPM5.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 87%

mentioning

confidence: 86%

Section: Chemical Stimuli and Solution Deliverymentioning

confidence: 99%

See 3 more Smart Citations

Temperature Influences Chorda Tympani Nerve Responses to Sweet, Salty, Sour, Umami, and Bitter Stimuli in Mice

Lü

Breza

Contreras

2016

CHEMSE

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Potential effects of pleasant and cold stimuli on nausea and vomiting induced by disgusting tastes

Gonella

Dimonte

2016

J of Neuroscience Research

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Several pharmacological agents have disgusting tastes that are perceived strongly in the back of the mouth and may trigger nausea and vomiting (NV), resulting in poor adherence to medication schedules and negative impacts on clinical outcomes. Pleasant stimuli and cold temperature lessen the disgusting stimuli, lowering NV through different mechanisms. A pleasant stimulus can mask an unpleasant one, presumably through lateral inhibitory connections in the local neuronal circuit. Similarly, temperature deeply influences taste perception because the response to bitter as well as to salty and sour has been found to assume a reversed U-shaped form, being reduced by cooling to 18°C and enhanced by warming to 30-37°C. This Review describes the mechanisms by which pleasant and cold stimuli may mask emetogenic disgusting stimuli and identifies the potential clinical applications of cooling for inhibiting objectionable drug-related gustatory reactions. © 2015 Wiley Periodicals, Inc.

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Perceptual and Neural Responses to Sweet Taste in Humans and Rodents

Lemon

2015

Chem. Percept.

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Introduction This mini-review discusses some of the parallels between rodent neurophysiological and human psychophysical data concerning temperature effects on sweet taste. Methods and Purpose “Sweet” is an innately rewarding taste sensation that is associated in part with foods that contain calories in the form of sugars. Humans and other mammals can show unconditioned preference for select sweet stimuli. Such preference is poised to influence diet selection and, in turn, nutritional status, which underscores the importance of delineating the physiological mechanisms for sweet taste with respect to their influence on human health. Advances in our knowledge of the biology of sweet taste in humans have arisen in part through studies on mechanisms of gustatory processing in rodent models. Along this line, recent work has revealed there are operational parallels in neural systems for sweet taste between mice and humans, as indexed by similarities in the effects of temperature on central neurophysiological and psychophysical responses to sucrose in these species. Such association strengthens the postulate that rodents can serve as effective models of particular mechanisms of appetitive taste processing. Data supporting this link are discussed here, as are rodent and human data that shed light on relationships between mechanisms for sweet taste and ingestive disorders, such as alcohol abuse. Results and Conclusions Rodent models have utility for understanding mechanisms of taste processing that may pertain to human flavor perception. Importantly, there are limitations to generalizing data from rodents, albeit parallels across species do exist.

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Leptin increases temperature-dependent chorda tympani nerve responses to sucrose in mice

Cited by 28 publications

References 41 publications

Temperature Influences Chorda Tympani Nerve Responses to Sweet, Salty, Sour, Umami, and Bitter Stimuli in Mice

Temperature Influences Chorda Tympani Nerve Responses to Sweet, Salty, Sour, Umami, and Bitter Stimuli in Mice

Potential effects of pleasant and cold stimuli on nausea and vomiting induced by disgusting tastes

Perceptual and Neural Responses to Sweet Taste in Humans and Rodents

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