In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respec...

It is becoming increasingly clear that the brain processes sensory stimuli differently according to whether they are passively or actively acquired, and these differences can be seen early in the sensory pathway. In the nucleus of the solitary tract (NTS), the first relay in the central gustatory neuraxis, a rich variety of sensory inputs generated by active licking converge. Here, we show that...

Understanding taste processing in the nervous system is a fundamental challenge of modern neuroscience. Recent research on the neural bases of taste coding in invertebrates and vertebrates allows discussion of whether labelled-line or across-fibre pattern encoding applies to taste perception. While the former posits that each gustatory receptor responds to one stimulus or a very limited range o...

UNLABELLED Acetylcholine (ACh) is thought to facilitate cortical plasticity during memory formation and its release is regulated by the nucleus basalis magnocellularis (NBM). Questions remain regarding which neuronal circuits and neurotransmitters trigger activation or suppression of cortical cholinergic activity. During novel, but not familiar, taste consumption, there is a significant increas...

Food plant recognition in lepidopterous larvae is predominantly governed by the activity of eight taste neurones present in two sensilla styloconica located on each maxilla. This paper reviews the results of electrophysiological and behavioural studies made on various caterpillar species during the last 40 years. It appears that all species, even closely related ones, have different taste syste...

Miraculin (MCL) is a homodimeric protein isolated from the red berries of Richadella dulcifica. MCL, although flat in taste at neutral pH, has taste-modifying activity to convert sour stimuli to sweetness. Once MCL is held on the tongue, strong sweetness is sensed over 1 h each time we taste a sour solution. Nevertheless, no molecular mechanism underlying the taste-modifying activity has been c...

The insular cortex is implicated in general attention and in taste perception. The effect of selective attention to taste on insular responses may therefore reflect a general effect of attention or it may be (taste) modality specific. To distinguish between these 2 possibilities, we used functional magnetic resonance imaging to evaluate brain response to tastes and odors while subjects passivel...

The basolateral amygdala (BLA) and the insular cortex (IC) represent two major areas for odor-taste associations, i.e. flavor integration. This learning may require the development of convergent odor and taste neuronal activation allowing the memory representation of such association. Yet identification of neurons that respond to such coincident input and the effect of flavor experience on odor...

Most choices are complex and can be considered from a number of different perspectives. For example, someone choosing a snack may have taste, health, cost or any number of factors at the forefront of their mind. Although previous research has examined neural systems related to value and choice, very little is known about how mindset influences these systems. In the current study, participants w...

Previous studies have investigated mechanisms of the perception of the five basic tastes at the peripheral and neural levels. However, little is known regarding the specific mechanisms and brain activity associated with the perception of astringency. In the present study, we aimed to clarify these mechanisms using functional magnetic resonance imaging (fMRI) in conjunction with taste stimuli, a...