Cowgirl Herb
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Alles smaakt bitter.
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Cowgirl Herb
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Vond niet zoveel. Wist wel dat de smaken bitter, zoet, zuur en blijkbaar volgens dit artikel umami 
op de tong liggen.
Zijn zenuwreceptoren oid.. dus je kan ziek zijn oid. Maar waarschijnlijk zijn je zenuw-stimuli (zie ook 2e stukje) zodanig negatief gestimuleerd door die ene koek die raar smaakte, dat je de rest van de dag er last van bleef houden.
Meen ook wel ergens gelezen hebben dat bij sommige mensen dingen zo in de knoop raken dat zoute dingen zoet of zuur smaken.. bij jou is dus ineens iets dergelijks gebeurd.
Poetsen van je tong is dus idd geen gek idee, had laatst zo'n tongpoetsding gekocht voor de gein, maar nog maar 1x gebruikt, je krijgt er kokhalsneigingen van.. zeker als je tandpasta er op doet.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12581520&dopt=Abstract&itool=iconabstr
Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways.
Zhang Y, Hoon MA, Chandrashekar J, Mueller KL, Cook B, Wu D, Zuker CS, Ryba NJ.
Howard Hughes Medical Institute, Department of Biology, University of California, San Diego, La Jolla, CA 92093, USA.
Mammals can taste a wide repertoire of chemosensory stimuli. Two unrelated families of receptors (T1Rs and T2Rs) mediate responses to sweet, amino acids, and bitter compounds. Here, we demonstrate that knockouts of TRPM5, a taste TRP ion channel, or PLCbeta2, a phospholipase C selectively expressed in taste tissue, abolish sweet, amino acid, and bitter taste reception, but do not impact sour or salty tastes. Therefore, despite relying on different receptors, sweet, amino acid, and bitter transduction converge on common signaling molecules. Using PLCbeta2 taste-blind animals, we then examined a fundamental question in taste perception: how taste modalities are encoded at the cellular level. Mice engineered to rescue PLCbeta2 function exclusively in bitter-receptor expressing cells respond normally to bitter tastants but do not taste sweet or amino acid stimuli. Thus, bitter is encoded independently of sweet and amino acids, and taste receptor cells are not broadly tuned across these modalities.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12171440&dopt=Abstract&itool=iconabstr
J Nutr Sci Vitaminol (Tokyo). 2002 Apr;48(2):81-8. Related Articles, Links
Aversive sensation in the brain after eating unpalatable food.
Manabe Y, Fushiki T.
Alcoholic Beverages Science Division, National Institute of Brewing, Higashi-Hiroshima, Japan. manabe@nrib.go.jp
Taste plays an important role in the regulation of food and fluid intake in animals. Taste information on the tongue is transmitted to the brain, and we feel hedonic or aversive sensation from the taste of a food. Various studies have shown that opioids or the dopamigenic system is deeply related to the hedonic response in the brain. Few studies have been made, however, about the aversion to food, which is an important signal for animals to protect them from poison that usually has a bitter taste and causes an aversive sensation. We recently suggested that diazepam binding inhibitor (DBI) was released in the brain after stimulation by an aversive taste and might be involved in the aversive sensations of taste. In this review we describe the studies on aversive sensation after eating and propose a novel concept that food aversion may be divided into aversion and rejection. Furthermore, we suggest that DBI is involved in aversion.
Ook leuk, maar hier minder relevant.. is dat tegenwoordig veel dingen die vroeger heel bitter waren (spruitjes, witlof) en daarom veel mensen niet lusten, tegenwoordig bijna niet meer bitter smaken.
helaas.. we worden zo gebombardeerd met super-zoete dingen, dat mensen nog STEEDS geen witlof en spruitjes lusten.. heel jammer, want dat zijn net heel goede en belangrijke voedingsmiddelen.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11101467&dopt=Abstract&itool=iconfft
Bitter taste, phytonutrients, and the consumer: a review.
Drewnowski A, Gomez-Carneros C.
Nutritional Sciences Program, School of Public Health and Community Medicine, University of Washington, Seattle, WA 98195, USA.
Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on the biological activity of plant-based phenols and polyphenols, flavonoids, isoflavones, terpenes, and glucosinolates. Enhancing the phytonutrient content of plant foods through selective breeding or genetic improvement is a potent dietary option for disease prevention. However, most, if not all, of these bioactive compounds are bitter, acrid, or astringent and therefore aversive to the consumer. Some have long been viewed as plant-based toxins. As a result, the food industry routinely removes these compounds from plant foods through selective breeding and a variety of debittering processes. This poses a dilemma for the designers of functional foods because increasing the content of bitter phytonutrients for health may be wholly incompatible with consumer acceptance. Studies on phytonutrients and health ought to take sensory factors and food preferences into account.
en hier dan een artikel over hoe de smaakpapillen naar de mallemoeren kunnen worden geworden door bestraling.. ook niet heel relevant, maar toch aardig leesvoer
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12048909&dopt=Abstract&itool=iconabstr
Taste dysfunction in irradiated patients with head and neck cancer.
Zheng WK, Inokuchi A, Yamamoto T, Komiyama S.
Department of Otorhinolaryngology, Faculty of Medicine, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan. zhengwen@qent.med.kyushu-u.ac.jp
Taste disorders caused by radiation therapy for head and neck cancer are common. This prospective study of 40 patients with head and neck cancer assessed changes in taste sensations during radiation therapy. The relationship between the time course and the degree of taste disorder was studied. The taste recognition threshold and supra-threshold taste intensity performance for the four basic tastes were measured using the whole-mouth taste method before, during, and after radiation therapy. Bitter taste was affected most. An increase in threshold for sweet taste depended upon whether the tip of tongue was included within the radiation field. The slope of the taste intensity performance did not change during or after radiotherapy. The pattern of salivary dysfunction was different from that of taste dysfunction. The main cause of taste disorders during radiation support the hypothesis that taste dysfunction is due to damage to the taste buds in the radiation field.
Geloof dat ik in korte tijd ineens een Medline-freak ben geworden...
Espi
op de tong liggen. Zijn zenuwreceptoren oid.. dus je kan ziek zijn oid. Maar waarschijnlijk zijn je zenuw-stimuli (zie ook 2e stukje) zodanig negatief gestimuleerd door die ene koek die raar smaakte, dat je de rest van de dag er last van bleef houden.
Meen ook wel ergens gelezen hebben dat bij sommige mensen dingen zo in de knoop raken dat zoute dingen zoet of zuur smaken.. bij jou is dus ineens iets dergelijks gebeurd.
Poetsen van je tong is dus idd geen gek idee, had laatst zo'n tongpoetsding gekocht voor de gein, maar nog maar 1x gebruikt, je krijgt er kokhalsneigingen van.. zeker als je tandpasta er op doet.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12581520&dopt=Abstract&itool=iconabstr
Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways.
Zhang Y, Hoon MA, Chandrashekar J, Mueller KL, Cook B, Wu D, Zuker CS, Ryba NJ.
Howard Hughes Medical Institute, Department of Biology, University of California, San Diego, La Jolla, CA 92093, USA.
Mammals can taste a wide repertoire of chemosensory stimuli. Two unrelated families of receptors (T1Rs and T2Rs) mediate responses to sweet, amino acids, and bitter compounds. Here, we demonstrate that knockouts of TRPM5, a taste TRP ion channel, or PLCbeta2, a phospholipase C selectively expressed in taste tissue, abolish sweet, amino acid, and bitter taste reception, but do not impact sour or salty tastes. Therefore, despite relying on different receptors, sweet, amino acid, and bitter transduction converge on common signaling molecules. Using PLCbeta2 taste-blind animals, we then examined a fundamental question in taste perception: how taste modalities are encoded at the cellular level. Mice engineered to rescue PLCbeta2 function exclusively in bitter-receptor expressing cells respond normally to bitter tastants but do not taste sweet or amino acid stimuli. Thus, bitter is encoded independently of sweet and amino acids, and taste receptor cells are not broadly tuned across these modalities.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12171440&dopt=Abstract&itool=iconabstr
J Nutr Sci Vitaminol (Tokyo). 2002 Apr;48(2):81-8. Related Articles, Links
Aversive sensation in the brain after eating unpalatable food.
Manabe Y, Fushiki T.
Alcoholic Beverages Science Division, National Institute of Brewing, Higashi-Hiroshima, Japan. manabe@nrib.go.jp
Taste plays an important role in the regulation of food and fluid intake in animals. Taste information on the tongue is transmitted to the brain, and we feel hedonic or aversive sensation from the taste of a food. Various studies have shown that opioids or the dopamigenic system is deeply related to the hedonic response in the brain. Few studies have been made, however, about the aversion to food, which is an important signal for animals to protect them from poison that usually has a bitter taste and causes an aversive sensation. We recently suggested that diazepam binding inhibitor (DBI) was released in the brain after stimulation by an aversive taste and might be involved in the aversive sensations of taste. In this review we describe the studies on aversive sensation after eating and propose a novel concept that food aversion may be divided into aversion and rejection. Furthermore, we suggest that DBI is involved in aversion.
Ook leuk, maar hier minder relevant.. is dat tegenwoordig veel dingen die vroeger heel bitter waren (spruitjes, witlof) en daarom veel mensen niet lusten, tegenwoordig bijna niet meer bitter smaken.
helaas.. we worden zo gebombardeerd met super-zoete dingen, dat mensen nog STEEDS geen witlof en spruitjes lusten.. heel jammer, want dat zijn net heel goede en belangrijke voedingsmiddelen.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11101467&dopt=Abstract&itool=iconfft
Bitter taste, phytonutrients, and the consumer: a review.
Drewnowski A, Gomez-Carneros C.
Nutritional Sciences Program, School of Public Health and Community Medicine, University of Washington, Seattle, WA 98195, USA.
Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on the biological activity of plant-based phenols and polyphenols, flavonoids, isoflavones, terpenes, and glucosinolates. Enhancing the phytonutrient content of plant foods through selective breeding or genetic improvement is a potent dietary option for disease prevention. However, most, if not all, of these bioactive compounds are bitter, acrid, or astringent and therefore aversive to the consumer. Some have long been viewed as plant-based toxins. As a result, the food industry routinely removes these compounds from plant foods through selective breeding and a variety of debittering processes. This poses a dilemma for the designers of functional foods because increasing the content of bitter phytonutrients for health may be wholly incompatible with consumer acceptance. Studies on phytonutrients and health ought to take sensory factors and food preferences into account.
en hier dan een artikel over hoe de smaakpapillen naar de mallemoeren kunnen worden geworden door bestraling.. ook niet heel relevant, maar toch aardig leesvoer
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12048909&dopt=Abstract&itool=iconabstr
Taste dysfunction in irradiated patients with head and neck cancer.
Zheng WK, Inokuchi A, Yamamoto T, Komiyama S.
Department of Otorhinolaryngology, Faculty of Medicine, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan. zhengwen@qent.med.kyushu-u.ac.jp
Taste disorders caused by radiation therapy for head and neck cancer are common. This prospective study of 40 patients with head and neck cancer assessed changes in taste sensations during radiation therapy. The relationship between the time course and the degree of taste disorder was studied. The taste recognition threshold and supra-threshold taste intensity performance for the four basic tastes were measured using the whole-mouth taste method before, during, and after radiation therapy. Bitter taste was affected most. An increase in threshold for sweet taste depended upon whether the tip of tongue was included within the radiation field. The slope of the taste intensity performance did not change during or after radiotherapy. The pattern of salivary dysfunction was different from that of taste dysfunction. The main cause of taste disorders during radiation support the hypothesis that taste dysfunction is due to damage to the taste buds in the radiation field.
Geloof dat ik in korte tijd ineens een Medline-freak ben geworden...
Espi
CQ_Demolisher
Ripped Bodybuilder
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Cowgirl Herb
Dutch Bodybuilder
- Lid sinds
- 1 nov 2002
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- 517
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Bedankt allemaal. Wat een leesvoer Espi. Had ik zelf nog niet aan gedacht: Medline .
Het lijkt nu weer over te zijn. Ik weet nog steeds niet wat het was, of waardoor het kwam. Tong poetsen was nog wel een idee. Daar was ik zo niet opgekomen gezien de smaak alleen tijdens eten of drinken naar boven kwam. Meestal ga ik daar trouwens ook van kokhalsen.
Lijkt inderdaad meer op een kleinen "storing" in mijn tongreceptoren. Gelukkig doen ze het nu weer goed. Misschien heeft het ook wel te maken met de ontsteking en daaropvolgende wortelkanaalbehandeling die ik recent heb gehad. Hopelijk krijg ik het niet meer terug.
.Het lijkt nu weer over te zijn. Ik weet nog steeds niet wat het was, of waardoor het kwam. Tong poetsen was nog wel een idee. Daar was ik zo niet opgekomen gezien de smaak alleen tijdens eten of drinken naar boven kwam. Meestal ga ik daar trouwens ook van kokhalsen.
Lijkt inderdaad meer op een kleinen "storing" in mijn tongreceptoren. Gelukkig doen ze het nu weer goed. Misschien heeft het ook wel te maken met de ontsteking en daaropvolgende wortelkanaalbehandeling die ik recent heb gehad. Hopelijk krijg ik het niet meer terug.
