Smelling the goodness: sniffing as a behavioral measure of learned odor hedonics

Pairing an odor and taste can change ratings of the odor’s perceptual and hedonic characteristics. Behavioral indices of such changes are lacking and here we measured sniffing to assess learned changes in odor liking due to pairing with sweet and bitter tastes. Participants were divided on their liking for sweetness, as well as dietary disinhibition (TFEQ-D scale), both of which influence hedonic odor-taste learning. In sweet likers, both sniff duration and peak amplitude increased for the sweet-paired odor. Sniff magnitude decreased for sweet- and quinine-paired odors in sweet-dislikers, and sweet likers smelling the quinine-paired odor. In sweet-likers, liking for the sweet-paired odor increased with both TFEQ-D score and hunger, and sniff magnitude with TFEQ-D only. There were no predictors of changes in response to the quinine-paired odor. Brief co-experience of odors with sweet tastes can lead therefore to measurable changes in sniffing, providing a novel behavioral index of odor liking

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. The addition of MSG during training increased both pleasantness and savory character of the soup and resulted in a larger increase in rated pleasantness of the soup in the MSG-trained relative to control condition when the soup was re-evaluated Post-training without MSG. There was also a significant increase in voluntary soup intake Post-training after the soup had been paired with MSG but not in the Control condition, and rated hunger increased more after tasting the soup Post-training in the MSG-trained but not Control condition. These findings demonstrate that co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces learning are discussed

Reconsidering the classification of sweet taste liker phenotypes: a methodological review

Human ingestive behavior depends on myriad factors, including both sensory and non-sensory determinants. Of the sensory determinants, sweet taste is a powerful stimulus and liking for sweetness is widely accepted as an innate human trait. However, the universality of sweet-liking has been challenged. Sub-groups exhibiting strong liking (sweet likers) or having aversive responses to sweet taste (sweet dislikers) have been described, but the methods defining these phenotypes are varied and inconsistent across studies. Here, we explore the strengths and weaknesses of different methodological approaches in identifying sweet taste liker phenotypes in a comprehensive review. Prior studies (N = 71) using aqueous sucrose solution-based taste tests and a definition of two or more distinct hedonic responses reported between 1970 and 2017 were summarized. Broadly speaking, four different phenotyping methods have been used: 1. Interpretation (visual or statistical) of the shape of hedonic response curves, 2. Highest preference using ratings, 3. Average liking above mid-point or Positive/Negative average liking method, and 4. Highest preference via paired comparisons. Key methodological weaknesses included the use of subjective or arbitrary criteria as well as adoption of protocols unsuitable for large-scale implementation. Overall, we did not identify a method distinctly superior to the others. Given the role of both hedonics and reward in food intake, a better understanding of individual variations in sweet taste perception could clarify how sweet-liking interplays with obesity or addictive behaviors such as alcohol misuse and abuse. The development of a universally used statistically robust and less time-consuming classification method is needed

Quantifying sweet taste liker phenotypes: time for some consistency in the classification criteria

Taste hedonics is a well-documented driver of food consumption. The role of sweetness in directing ingestive behavior is largely rooted in biology. One can then intuit that individual differences in sweet-liking may constitute an indicator of variations in the susceptibility to diet-related health outcomes. Despite half a century of research on sweet-liking, the best method to identify the distinct responses to sweet taste is still debated. To help resolve this issue, liking and intensity ratings for eight sucrose solutions ranging from 0 to 1 M were collected from 148 young adults (29% men). Hierarchical cluster analysis (HCA) revealed three response patterns: a sweet-liker (SL) phenotype characterized by a rise in liking as concentration increased, an inverted U-shaped phenotype with maximum liking at 0.25 M, and a sweet-disliker (SD) phenotype characterized by a decline in liking as a function of concentration. Based on sensitivity and specificity analyses, present data suggest the clearest discrimination between phenotypes is seen with 1.0 M sucrose, where a liking rating between −15 and +15 on a −50/+50 scale reliably distinguished individuals with an inverted U-shaped response from the SLs and the SDs. If the efficacy of this approach is confirmed in other populations, the discrimination criteria identified here can serve as the basis for a standard method for classifying sweet taste liker phenotypes in adults

The Ursinus Weekly, March 3, 1941

Junior class elects Hoopes Ruby editor • Haines political society to present Dr. Luther Harr in address Tuesday • Vespers speaker points to aims for holy days • Tri-annual will feature professor Michael\u27s article • Haverford Main Liners to play for soph hop • Representative of ASCAP to lecture here Friday on George Bernard Shaw • Fireside chats to consider Food for Europe question • Brotherhood of St.Paul to hear talk on Schwenkfeldians • Beardwood Society to hear speaker on crime detection • Teachers\u27 difficulties topic of phys.ed. group meeting • Varsity quintet defeats Swarthmore in thrilling duel Saturday; loses two games in league play • Ursinus co-eds defeat Bryn Mawr sextet • Lebanon Valley trounces Ursinus team, 43-30 • Cubs beat prepsters in overtime thriller, 40-35 • Arnold, Zeski, and Lobby tally points as bear grapplers drop two matches • Recent excavation in library finds books of bygone days • Dean Pearson to talk before pre-med group • Robbins tells IRC of need for South American bases • Hemisphere union question subject of women\u27s debate • TKA initiates Robbins and Wismer at Freeland dinner • Sturges to review Poemshttps://digitalcommons.ursinus.edu/weekly/1810/thumbnail.jp

M5 Muscarinic Receptors Mediate Striatal Dopamine Activation by Ventral Tegmental Morphine and Pedunculopontine Stimulation in Mice

Opiates, like other addictive drugs, elevate forebrain dopamine levels and are thought to do so mainly by inhibiting GABA neurons near the ventral tegmental area (VTA), in turn leading to a disinhibition of dopamine neurons. However, cholinergic inputs from the laterodorsal (LDT) and pedunculopontine (PPT) tegmental nucleus to the VTA and substantia nigra (SN) importantly contribute, as either LDT or PPT lesions strongly attenuate morphine-induced forebrain dopamine elevations. Pharmacological blockade of muscarinic acetylcholine receptors in the VTA or SN has similar effects. M5 muscarinic receptors are the only muscarinic receptor subtype associated with VTA and SN dopamine neurons. Here we tested the contribution of M5 muscarinic receptors to morphine-induced dopamine elevations by measuring nucleus accumbens dopamine efflux in response to intra-VTA morphine infusion using in vivo chronoamperometry. Intra-VTA morphine increased nucleus accumbens dopamine efflux in urethane-anesthetized wildtype mice starting at 10 min after infusion. These increases were absent in M5 knockout mice and were similarly blocked by pre-treatment with VTA scopolamine in wildtype mice. Furthermore, in wildtype mice electrical stimulation of the PPT evoked an initial, short-lasting increase in striatal dopamine efflux, followed 5 min later by a second prolonged increase in dopamine efflux. In M5 knockout mice, or following systemic pre-treatment with scopolamine in wildtype mice, the prolonged increase in striatal dopamine efflux was absent. The time course of increased accumbal dopamine efflux in wildtype mice following VTA morphine was consistent with both the prolonged M5-mediated excitation of striatal dopamine efflux following PPT electrical stimulation and accumbal dopamine efflux following LDT electrical stimulation. Therefore, M5 receptors appear critical for prolonged PPT excitation of dopamine efflux and for dopamine efflux induced by intra-VTA morphine

Translation of structure‐activity relationships from cyclic mixed efficacy opioid peptides to linear analogues

Most opioid analgesics used in the treatment of pain are mu opioid receptor (MOR) agonists. While effective, there are significant drawbacks to opioid use, including the development of tolerance and dependence. However, the coadministration of a MOR agonist with a delta opioid receptor (DOR) antagonist slows the development of MOR‐related side effects, while maintaining analgesia. We have previously reported a series of cyclic mixed efficacy MOR agonist/DOR antagonist ligands. Here we describe the transfer of key features from these cyclic analogs to linear sequences. Using the linear MOR/DOR agonist, Tyr‐DThr‐Gly‐Phe‐Leu‐Ser‐NH 2 ( DTLES ), as a lead scaffold, we replaced Phe 4 with bulkier and/or constrained aromatic residues shown to confer DOR antagonism in our cyclic ligands. These replacements failed to confer DOR antagonism in the DTLES analogs, presumably because the more flexible linear ligands can adopt binding poses that will fit in the narrow binding pocket of the active conformations of both MOR and DOR. Nonetheless, the pharmacological profile observed in this series, high affinity and efficacy for MOR and DOR with selectivity relative to KOR, has also been shown to reduce the development of unwanted side effects. We further modified our lead MOR/DOR agonist with a C‐terminal glucoserine to improve bioavailability. The resulting ligand displayed high efficacy and potency at both MOR and DOR and no efficacy at KOR. © 2013 Wiley Periodicals, Inc. Biopolymers (Pept Sci) 102: 107–114, 2014.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/102641/1/bip22437.pd

Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking

Previous research on the repeat exposure to a novel flavour combined with monosodium glutamate (MSG) has shown an increase in liking and consumption for the particular flavour. The aim of the current work was to investigate whether this could also be observed in the case of older people, since they are most affected by undernutrition in the developed world and ways to increase consumption of food are of significant importance for this particular age group. For this study, 40 older adults (age 65-88) repeatedly consumed potato soup with two novel flavours (lemongrass and cumin) which were either with or without a high level of MSG (5%w/w). A randomized single blind within-subject design was implemented, where each participant was exposed to both soup flavours three times over 6 days, with one of the soup flavours containing MSG. After three repeat exposures, consumption increased significantly for the soups where the flavours had contained MSG during the repeated exposure (mean weight consumed increased from 123 to 164 g, p=0.017), implying that glutamate conditioned for increased wanting and consumption, despite the fact that the liking for the soup had not increased

Effects of sweet-liking on body composition depend on age and lifestyle: a challenge to the simple sweet-liking—obesity hypothesis

Taste hedonics drive food choices, and food choices affect weight maintenance. Despite this, the idea that hyper-palatability of sweet foods is linked to obesity development has been controversial for decades. Here, we investigate whether interpersonal differences in sweet-liking are related to body composition. Healthy adults aged 18–34 years from the UK (n = 148) and the US (n = 126) completed laboratory-based sensory tests (sucrose taste tests) and anthropometric measures (body mass index; BMI, body fat; fat-free mass; FFM, waist/hips circumferences). Habitual beverage intake and lifestyle and behavioural characteristics were also assessed. Using hierarchical cluster analysis, we classified participants into three phenotypes: sweet liker (SL), sweet disliker (SD), and inverted-U (liking for moderate sweetness). Being a SD was linked to higher body fat among those younger than 21 years old, while in the older group, SLs had the highest BMI and FFM; age groups reflected different levels of exposure to the obesogenic environment. FFM emerged as a better predictor of sweet-liking than BMI and body fat. In the older group, sweetened beverage intake partially explained the phenotype–anthropometry associations. Collectively, our findings implicate underlying energy needs as an explanation for the variation in sweet-liking; the moderating roles of age and obesogenic environment require additional consideration