The neural processing of taste

Although there have been many recent advances in the field of gustatory neurobiology, our knowledge of how the nervous system is organized to process information about taste is still far from complete. Many studies on this topic have focused on understanding how gustatory neural circuits are spatially organized to represent information about taste quality (e.g., "sweet", "salty", "bitter", etc.). Arguments pertaining to this issue have largely centered on whether taste is carried by dedicated neural channels or a pattern of activity across a neural population. But there is now mounting evidence that the timing of neural events may also importantly contribute to the representation of taste. In this review, we attempt to summarize recent findings in the field that pertain to these issues. Both space and time are variables likely related to the mechanism of the gustatory neural code: information about taste appears to reside in spatial and temporal patterns of activation in gustatory neurons. What is more, the organization of the taste network in the brain would suggest that the parameters of space and time extend to the neural processing of gustatory information on a much grander scale

A Mouse Model for the Study of Contact-Dependent Transmission of Influenza A Virus and the Factors That Govern Transmissibility

Fulltext embargoed for: 6 months post date of publicationInfluenza A virus transmission by direct contact is not well characterized. Here, we describe a mouse model for investigation of factors regulating contact-dependent transmission. Strains within the H3N2 but not H1N1 subtype of influenza virus were transmissible, and reverse-engineered viruses representing hybrids of these subtypes showed that the viral hemagglutinin is a determinant of the transmissible phenotype. Transmission to contact mice occurred within the first 6 to 54 h after cohousing with directly infected index mice, and the proportion of contacts infected within this period was reduced if the index mice had been preinfected with a heterologous subtype virus. A threshold level of virus present in the saliva of the index mice was identified, above which the likelihood of transmission was greatly increased. There was no correlation with transmission and viral loads in the nose or lung. This model could be useful for preclinical evaluation of antiviral and vaccine efficacy in combating contact-dependent transmission of influenza

The Source of the PB1 Gene in Influenza Vaccine Reassortants Selectively Alters the Hemagglutinin Content of the Resulting Seed Virus

Fulltext embargoed for: 6 months post date of publicationThe yields of egg-grown influenza vaccines are maximized by the production of a seed strain using a reassortment of the seasonal influenza virus isolate with a highly egg-adapted strain. The seed virus is selected based on high yields of viral hemagglutinin (HA) and expression of the surface antigens from the seasonal isolate. The remaining proteins are usually derived from the high-growth parent. However, a retrospective analysis of vaccine seeds revealed that the seasonal PB1 gene was selected in more than 50% of reassortment events. Using the model seasonal H3N2 virus A/Udorn/307/72 (Udorn) virus and the high-growth A/Puerto Rico/8/34 (PR8) virus, we assessed the influence of the source of the PB1 gene on virus growth and vaccine yield. Classical reassortment of these two strains led to the selection of viruses that predominantly had the Udorn PB1 gene. The presence of Udorn PB1 in the seed virus, however, did not result in higher yields of virus or HA compared to the yields in the corresponding seed virus with PR8 PB1. The 8-fold-fewer virions produced with the seed virus containing the Udorn PB1 were somewhat compensated for by a 4-fold increase in HA per virion. A higher HA/nucleoprotein (NP) ratio was found in past vaccine preparations when the seasonal PB1 was present, also indicative of a higher HA density in these vaccine viruses. As the HA viral RNA (vRNA) and mRNA levels in infected cells were similar, we propose that PB1 selectively alters the translation of viral mRNA. This study helps to explain the variability of vaccine seeds with respect to HA yield

Guano-Derived δ\u3csup\u3e13\u3c/sup\u3eC-Based Paleo-Hydroclimate Record from Gaura cu Musca Cave, SW Romania

The δ13C values of 23 unevenly spaced guano samples from a 17-cm long clay sediment profile in Gaura cu Muscă Cave (GM), in SW Romania, made it possible to preliminarily characterize the Medieval Warm Period summer hydroclimate regime. The beginning of the sequence (AD 990) was rather wet for more than a century, before becoming progressively drier. After a brief, yet distinct wet period around AD 1170, drier conditions, with a possible shift from C3 to a mixed C3-dominated/C4 type vegetation (2 ‰ lower δ13C values), prevailed for almost half a century before the climate became colder and wetter at the onset of the Little Ice Age, when bats left the cave. The guano-inferred wet and dry intervals from the GM Cave are mirrored by changes in the color and amount of clay accumulated in the cave. They also agree well with reconstructions based on pollen and charcoal from peat bogs and δ13C and δ18O on speleothems from other Romanian sites. Overall, these results indicate that the δ13C of bat guano can provide a sensitive record of the short-term coupling between local/regional climate and the plant–insect–bat–guano system

The taste of table salt

Solutions of table salt (NaCl) elicit several tastes, including of course saltiness but also sweet, sour, and bitter. This brief review touches on some of the mileposts concerning what is known about taste transduction for the Na(+) ion, the main contributor to saltiness. Electrophysiological recordings, initially from single gustatory nerve fibers, and later, integrated impulse activity from gustatory nerves led researchers to predict that Na(+) ions interacted with a surface molecule. Subsequent studies have resolved that this molecule is likely to be an epithelial sodium channel, ENaC. Other Na(+) transduction mechanisms are also present in taste buds but have not yet been identified. The specific type(s) of taste cells responsible for salt taste also remains unknown