1 2 3 Sweet-Bitter and Umami-Bitter Taste Interactions in Single 4 Parabrachial Neurons in C57BL/6J Mice 5 6 Kenichi Tokita and John D. Boughter Jr 7 8 Department of Anatomy and Neurobiology 9 University of Tennessee Health Science Center 10 855 Monroe Avenue, Suite 515, Memphis, TN 38163, USA 11 12 13 14 15 16 17 Running head: Sweetand umami-bitter taste interactions in the mouse PbN 18

Mandelic acid has been used in medicine for many years as a urinary antiseptic. Methenamine mandelate (Mandelamine®, Parke-Davis, Morris Plains, NJ) has the urinary antiseptic action of both methenamine and mandelic acid. In concentrations of 35g to 50g/100L of urine, it inhibits Staphylococcus aureus, bacillus proteus, escher ichia col i , and aerobacter aerogenes. Chemically, mandelic acid ha...

We sought to define the gustatory neural representation in primates for stimuli that humans describe as predominantly bitter. Thus we analyzed the responses of single neurons from the insular cortex of two alert, male cynomolgus macaques in response to the oral application of four basic taste stimuli (glucose, NaCl, HCl, and quinine HCl) and fruit juice, and to a series of 15 other chemicals to...

Bitter taste receptors (TAS2Rs or T2Rs) belong to the superfamily of seven-transmembrane G protein-coupled receptors, which are the targets of >50% of drugs currently on the market. Canonically, T2Rs are located in taste buds of the tongue, where they initiate bitter taste perception. However, accumulating evidence indicates that T2Rs are widely expressed throughout the body and mediate diverse...

Taste receptor cells use multiple signaling mechanisms to detect different taste stimuli in the oral cavity. Ionic stimuli (sour, salty) interact directly with ion channels to elicit responses, whereas bitter, sweet, and umami tastants activate G protein-coupled receptors to initiate phospholipase C (PLC)-dependent release of calcium from intracellular stores. However, the precise role for PLC ...

Cassava roots are used as human food in many processed forms and products. Fermentation is the initial step needed in the development of various flavour precursors in the cassava and generally conducted as traditional, indigenous processes leading sometimes to the undesirable quality of final products depending probably on the variety (bitter or sweet) of cassava. Both sweet and bitter varietie...