Acute anosmia in the mouse: behavioral discrimination among the four basic taste substances.

The importance of taste and smell in discrimination of tastes was examined in normal and anosmic mice. We studied the influence of olfaction on taste sensation using behavioral and electrophysiological methods in both normal animals and animals made anosmic mice by destroying their olfactory receptor cells with zinc sulfate (ZnSO(4)) solution. Electrophysiological responses from chorda tympani nerves showed that peripheral taste receptor cells transmitted taste signals normally to the central nervous system, even when the olfactory senses were abnormal. Behavioral observations showed that mice with abnormal olfaction could not differentiate tastes.

Phenolic constituents of Cassia seeds and antibacterial effect of some naphthalenes and anthraquinones on methicillin-resistant Staphylococcus aureus.

Thirteen phenolic glycosides including six new compounds were isolated from seeds of Cassia tora (Leguminosae). The structures of the new compounds, rubrofusarin triglucoside (7), nor-rubrofusarin gentiobioside (9), demethylflavasperone gentiobioside (10), torachrysone gentiobioside (11), torachrysone tetraglucoside (12) and torachrysone apioglucoside (13), were elucidated on the basis of spectroscopic and chemical evidence. The effects of the phenolic glycosides, their aglycones and several other compounds structurally related to them on Escherichia coli K12, Pseudomonas aeruginosa PAO1 and some strains of Staphylococcus aureus were then examined. Among them, torachrysone (15), toralactone (16), aloe-emodin (18), rhein (19) and emodin (20) showed noticeable antibacterial effects on four strains of methicillin-resistant Staphylococcus aureus with a minimum inhibitory concentration of 2-64 micrograms/ml. On the other hand, the phenolic compounds tested did not show strong antibacterial effects on E. coli and P. aeruginosa.

The effect of bilateral sectioning of the chorda tympani and glossopharyngeal nerves on the sweet taste in the mouse.

The chorda tympani nerve (CT) and the glossopharyngeal nerve (GL) have been considered important nerves for the sense of taste. We studied the effect of bilateral sectioning of the CT and/or GL on the sweet taste in the mouse. Before and after surgery we analyzed the daily drinking patterns, using the two-bottle preference test method. The normal mouse drank the low concentration sucrose solution (0.0125 M) more than distilled water. This report showed that the mouse who was bilateral sectioned, both CT and GL or bilateral sectioned CT, rejected drinking the low concentration of sucrose solution. In contrast, the mouse who was bilateral sectioned GL drank the low concentration sucrose solution like the normal mouse did. These phenomena suggested that the fungiform papilae play an important role to detect the low concentration of sucrose (0.0125 M) as a sweet favorable taste substance.

Adaptation effect of sucrose on the salt taste response.

1. Intracellular recordings from mouse taste receptor cells were made to study cellular adaptation properties. 2. The sugar and salt receptor mechanisms of mammalian taste cells were investigated with cross-adaptation experiments. 3. The responding of taste cells to sucrose as well as to NaCl does not contradict the independency of their binding mechanisms. 4. With a mixture of sucrose and NaCl, different adsorption mechanisms are observed. 5. From these observations, it was concluded that adaptation occurs in the taste receptor cell.

Taste synergism between monosodium glutamate and 5'-ribonucleotide in mice.

1. Strain differences of mice were found in the taste synergism between monosodium L-glutamate (MSG) and disodium 5'-guanylate (GMP). 2. Magnitudes of chorda tympani responses to the mixture of MSG and GMP over the sum of responses to each component were greater in the order of C3H/HeSlc(C3H) greater than C57BL/6CrSlc(C57BL) greater than BALB/cCrSlc(BALB) mice. The greatest synergism was observed in response to the mixture of 0.03 M MSG and 0.1 mM GMP, to which responses were about 2.6, 1.8 and 1.4 times greater than the sum of each component in C3H, C57BL and BALB mice, respectively. 3. Magnitudes of inhibition of MSG and mixture responses by the lingual treatment of proteolytic enzyme, Pronase E, were greater in the same order of C3H greater than C57BL greater than BALB mice as that observed in magnitudes of the synergism. These results suggest that there exists quantitative differences in receptors responsible for taste synergism between MSG and GMP among three mouse strains.

Analgesic effects of D-amino acids in four inbred strains of mice.

1. Prominent strain differences of mice were found in analgesic effects of D-amino acids. 2. In C57BL/6CrSlc and C3H/HeSlc mice, pain threshold, which was determined by using a hot-plate method, increased to 140-175% of the control after the systemic treatment of all three D-amino acids employed, such as D-phenylalanine, -leucine and -methionine, whereas in DBA/2CrSlc or BALB/cCrSlc mice, out of three only one D-amino acid, D-phenylalanine or -leucine, produced significant increase of pain threshold. 3. This lack of ability to perceive analgesic effects of specific amino acids observed in the latter two strains suggests that there probably exist different analgesia-inducing mechanisms for each of three D-amino acids in mice and the latter two strains lack two of them.