Thesis (M.S.)--University of Michigan, 1979.

Thesis (M.S.)--University of Michigan, 1979.

Thesis (Ph. D.)--University of California, Riverside, 2010. / Includes abstract. Title from first page of PDF file (viewed May 19, 2010). Available via ProQuest Digital Dissertations. Includes bibliographical references. Also issued in print.

abstract: The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be elucidated. Here tastants representing the taste primaries of salty and sweet were investigated as potential bitterness suppressors of three types of Brassicaceae vegetables. The secondary aim of these studies was to determine whether the bitter masking agents were differentially effective for bitter-sensitive and bitter-insensitive individuals. In all experiments, participants rated vegetables plain and with the addition of tastants. In Experiments 1-3, sucrose and NNS suppressed the bitterness of broccoli, Brussels sprouts, and cauliflower, whereas NaCl did not. Varying concentrations of NaCl and sucrose were introduced in Experiment 4 to assess the dose-dependency of the effects. While sucrose was a robust bitterness suppressor, NaCl suppressed bitterness only for participants who perceived the plain Brussels sprouts as highly bitter. Experiment 5, through the implementation of a rigorous control condition, determined that some but not all of this effect can be accounted for by regression to the mean. Individual variability in taste perception as determined by sampling of aqueous bitter, salty, and sweet solutions did not influence the degree of suppression by NaCl or sucrose. Consumption of vegetables is deterred by their bitter taste. Utilizing tastants to mask bitterness, a technique that preserves endogenous nutrients, can circumvent this issue. Sucrose is a robust bitter suppressor whereas the efficacy of NaCl is dependent upon bitterness perception of the plain vegetables. / Dissertation/Thesis / Doctoral Dissertation Psychology 2014

The evolving television industry relies heavily on the corresponding shift in the audiences that it addresses. New practice for consumption and production, particularly the “disruptive” force of streaming services like Netflix, have been evidenced not only in the methods of the companies themselves but also in the content they have begun to offer. A milestone in the television industry, Netflix’s first original series House of Cards provides an innovative and meaningful installment to the genre of political melodrama, which has its own cultural significance and heritage of mapping audience relations to the media. Analyzing the text, this paper reveals how industrial strategies relate to taste cultures and produce cynical political television drama.

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A number of studies have demonstrated the ability of free fatty acids to activate taste cells and elicit behavioral responses consistent with there being a taste of fat. Here I show for the first time that long chain unsaturated free fatty acid, linoleic acid, depolarizes taste cells and elicits a robust intracellular calcium rise via the activation of transient receptor potential channel type M5. The linoleic acid-induced responses depend on G protein-phospholipase C pathway indicative of the involvement of G protein-coupled receptors in the transduction of fatty acids. Mice lacking transient receptor potential channel type M5 exhibit no preference for and show reduced sensitivity to linoleic acid. Together, these studies show that transient receptor potential channel type M5 plays an essential role in fatty acid transduction and suggest that fat may reflect a bona fide sixth primary taste. Studies to identify the types of taste cells that respond to fatty acids show that both type II and type III taste cells express fatty acid-activated receptors. Fatty acids elicit robust intracellular calcium rise primarily in type II taste cells and a subset of type III taste cells. However, a significant subset of type II taste cells respond to high potassium chloride, which has been broadly used as the indicator for type III taste cells as well, suggesting the expression of voltage-gated calcium channels in these cells. This finding conflicts with previous studies that type II taste cells lack voltage-gated calcium channels. To explore if voltage-gated calcium channels are expressed in subsets of type II taste cells, transgenic mice with type II or III taste cells marked by green fluorescent proteins are used. Results show that a subset of type II taste cells exhibit voltage-gated calcium currents, verifying the expression of voltage-gated calcium channels in these cells. These results question the utility of being able to use high potassium chloride solution to identify unequivocally type III taste cells within the taste buds. A model for the transduction of fatty acids in taste cells consistent with these findings and our previous data is presented.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第21310号 / 農博第2295号 / 新制||農||1063(附属図書館) / 学位論文||H30||N5144(農学部図書室) / 京都大学大学院農学研究科農学専攻 / (主査)教授 松村 康生, 教授 丸山 伸之, 教授 谷 史人 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

Taste impacts the palatability and intake of food, which is influenced by several factors such as cultural and genetic factors. Individual variations in taste perception may be important risk factors for poor eating habits and development of obesity. The differences in taste perception which impact dietary intake may lead to better understanding of obesity development and prevention of diet-related diseases. Obesity is one of the main causes for various health conditions in the United States as well as in the world. Genetic inheritance plays an important role in individual variations to taste and food choices. This study explored associations between two single nucleotide polymorphisms (SNPs, rs713598 and rs10246939) in the TAS2R38 bitter taste receptor gene, dietary intake, and body fat percentage. Five hundred presumably healthy students aged 18-25 years, including 86 (17%) males and 414 (83%) females from Mississippi State University participated in the study. Saliva was collected for genetic analysis, participants completed dietary history questionnaires and body composition was measured using bioelectrical impedance analysis. All statistical analysis of data was conducted using SPSS software to examine associations between SNPs, food intake, and percentage of body fat. Our results did not show a significant association between the SNPs; rs713598 and rs10246939 in the TAS2R38 bitter taste receptor gene and dietary intake of vegetables and fruits as well as percentage of body fat in this group of participants. However, alcohol and caffeine intakes were significantly different between genotypes in rs713598; p< 0.01, p< 0.05, respectively.

No description available.