Taste at Rustic Menu 2017

Taste at Rustic is an exciting new restaurant in the heart of Dublin City. A new food experience by Dylan McGrath to explore the idea of flavour, tastes and in the room cooking, while being influenced by Japan, Spain and South America.https://arrow.tudublin.ie/menus21c/1286/thumbnail.jp

A Taste of Japan

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A Taste of Ireland

Sean Monaghan is a foodie photographer based in Ireland and is the author of the stunning new book A Taste of-Ireland.com Food Heroes Vol 1 I’m not great at promoting what I do, but just in case you’re looking for a very easy to work with food photographer, portrait photographer, food writer, film maker, timelapse photographer, or if you have a book project you would like to work on please do drop me a line and I can see if I can help with that also

The effect of cyclophosphamide on salt taste in mice

Chemotherapy is a common cancer treatment, yet it has many severe side effects including altered taste. Patients report that salt taste is most affected by chemotherapy. The salt taste transduction system has yet to be fully elucidated. Type I taste cells are thought to be responsible in part for salt taste. The goal of this study was to determine how cyclophosphamide (CYP), a common chemotherapeutic agent, affects salt taste in mice. This involved two experiments. The first experiment examined how an induced conditioned taste aversion (CTA) to NaCl (salt) would change following CYP treatment. The second used a brief access test to observe how NaCl preference changed before and after either a single dose or multiple dose CYP treatment. We hypothesized that CYP would affect Type I taste cells leading to changes in salt preference, that CYP would reduce salt aversion, and that multiple doses would affect multiple salt taste cell types leading to more significant changes in salt preference. Our results demonstrated that after treatment, CYP mice had higher NaCl lick rates than control mice. This occurred in two phases, initially around day 8 and again around day 18. CTA mice maintained an aversion to NaCl following treatment, indicating a pathway protected from CYP disturbance. A single CYP injection and multiple CYP injections had the same effects on mice, indicating that this methodology is not useful in disturbing multiple salt taste cell populations. These data support that there are at least two salt taste transduction pathways in mice

Egalitarian justice and valuational judgment

Contemporary discussions of egalitarian justice have often focused on the issue of expensive taste. G.A. Cohen has recently abandoned the view that all chosen disadvantages are non-compensable, now maintaining that chosen expensive judgmental tastes—those endorsed by valuational judgment—are compensable as it is unreasonable to expect persons not to develop them. But chosen expensive brute taste—the main type of non-compensable expensive taste on the new scheme—cannot be described in such a way that there is a normative difference between it and chosen expensive judgmental taste. As there are related problems with denying compensation for the other kind of expensive taste that might remain non-compensable, Cohen's position on taste appears to be either implausible or virtually indistinguishable from that of equality of welfare. However, compensation for valuational judgment-based expensive taste might be justified on grounds of responsibility

Some taste substances are direct activators of G-proteins

Amphiphilic substances may stimulate cellular events through direct activation of G-proteins. The present experiments indicate that several amphiphilic sweeteners and the bitter tastant, quinine, activate transducin and Gi/Go-proteins. Concentrations of taste substances required to activate G-proteins in vitro correlated with those used to elicit taste. These data support the hypothesis that amphiphilic taste substances may elicit taste through direct activation of G-proteins

CHARACTERIZATION OF UMAMI TASTE SENSITIVITY IN CHILDREN WITH AND WITHOUT CANCER

INTRODUCTION: The umami taste comes from glutamate and 5 ribonucleotides including inosinate and guanylate, which appear naturally in many foods. It can be identified by monosodium glutamate, being considered as a subtle taste, but blending well with other tastes, expands and enhances the flavor. OBJECTIVE: to identify umami taste thresholds in children with ALL or NHL and in healthy school children and to correlate taste sensitivity with nutritional status, age and gender. METHODS: The threshold sensitivity test was applied to determine umami taste using 6 solutions containing increasing concentrations of deionized water and monosodium glutamate. Subjects were weighed and measured, and BMI was calculated to determine nutritional status. For statistical analyses were used version 2.6.6 of the R Statistical software and Mann-Whitney and Kruskal-Wallis tests with descriptive levels (p = 0.05). RESULTS: The sample consisted of 102 patients and 42 school children, and that subjects were male (53.9% and 54.8%), eutrophic (63.7% and 69.0%) and aged from 6 to 9 years (58.8% and 52.4%), respectively. Most patients (92.0%) and school children (97.4%) were sensitive to umami taste and had similar umami taste threshold values. No statistically significant difference was found between umami taste thresholds of sensitive patients and school children, BMI, gender. CONCLUSIONS: Perception of umami taste was independent of gender, age, nutritional status or presence of disease

Combinatorial Pharyngeal Taste Coding for Feeding Avoidance in Adult Drosophila.

Taste drives appropriate food preference and intake. In Drosophila, taste neurons are housed in both external and internal organs, but the latter have been relatively underexplored. Here, we report that Poxn mutants with a minimal taste system of pharyngeal neurons can avoid many aversive tastants, including bitter compounds, acid, and salt, suggesting that pharyngeal taste is sufficient for rejecting intake of aversive compounds. Optogenetic activation of selected pharyngeal bitter neurons during feeding events elicits changes in feeding parameters that can suppress intake. Functional dissection experiments indicate that multiple classes of pharyngeal neurons are involved in achieving behavioral avoidance, by virtue of being inhibited or activated by aversive tastants. Tracing second-order pharyngeal circuits reveals two main relay centers for processing pharyngeal taste inputs. Together, our results suggest that the pharynx can control the ingestion of harmful compounds by integrating taste input from different classes of pharyngeal neurons

Is fat the sixth taste primary? Evidence and implications

Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For fat to be considered as one of the taste primaries in humans, certain criteria must be met including class of affective stimuli, receptors specific for the class of stimuli on taste bud cells (TBC), afferent fibres from TBC to taste-processing regions of the brain, perception independent of other taste qualities and downstream physiological effects. The breakdown products of the macronutrients carbohydrates (sugars) and proteins (amino acids) are responsible for the activation of sweet and umami tastes, respectively. Following the same logic, the breakdown products of fat being fatty acids are the likely class of stimuli for fat taste. Indeed, psychophysical studies have confirmed that fatty acids of varying chain length and saturation are orally detectable by humans. The most likely fatty acid receptor candidates located on TBC are CD36 and G protein-coupled receptor 120. Once the receptors are activated by fatty acids, a series of transduction events occurs causing the release of neurotransmitters towards afferent fibres signalling the brain. Whether fatty acids elicit any direct perception independent of other taste qualities is still open to debate with only poorly defined perceptions for fatty acids reported. Others suggest that the fatty acid taste component is at detection threshold only and any perceptions are associated with either aroma or chemesthesis. It has also been established that oral exposure to fat via sham feeding stimulates increases in blood TAG concentrations in humans. Therefore, overall, with the exception of an independent perception, there is consistent emerging evidence that fat is the sixth taste primary. The implications of fatty acid taste go further into health and obesity research, with the gustatory detection of fats and their contributions to energy and fat intake receiving increasing attention. There appears to be a coordinated bodily response to fatty acids throughout the alimentary canal; those who are insensitive orally are also insensitive in the gastrointestinal tract and overconsume fatty food and energy. The likely mechanism linking fatty acid taste insensitivity with overweight and obesity is development of satiety after consumption of fatty foods