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hypothesized that humans will demonstrate a blood pressure (BP)
response to oral sodium stimulation in anticipation of an ingested
and absorbed salt load and concomitant increase in blood volume.
Twelve subjects were tested after an overnight fast without water
followed by a 2-minute oral swish with either a 1M NaCl solution
or Distilled Water (DW). While maintaining a seated, resting state
for 2 hours, BP was manually tested every 10 minutes with a
sphygmomanometer on five separate trials of each solution on ten
different days. Data indicate that a subset of participants reliably
show an initial drop in Mean Arterial Pressure (MAP) within the
first 30 minutes of rinsing with NaCl, but not with DW, followed
by an increase in MAP. All other subjects indicate an overall lower
MAP after rinsing with NaCl compared to DI. This lower MAP
after rinsing with NaCl is consistent with the relaxation of vessel
walls to accommodate the anticipated increase in blood volume.
This is subsequently followed by a corrective increase in MAP
when the salt bolus, which was tasted and not swallowed, does not
appear in blood. These data suggest that there are anticipatory
autonomic reflexes in the cardiovascular system to the tastes of
salt and water. Future testing will explore other salty stimuli such
as 1M KCl to address the specificity of cardiovascular reflexes to
the taste of solutions. Acknowledgements: Funded in part by
NIH DC 02995.
#P194
POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
The Relationship of Papillary Density With Taste Intensity
in the Beaver Dam Offspring Study
Mary E Fischer
1
, Karen J Cruickshanks
1,2
, Alex Pinto
1
,
Carla R Schubert
1
, James S Pankow
3
, Barbara E K Klein
1
,
Ronald Klein
1
, Derek J Snyder
4
, Guan-Hua Huang
5
1
University of Wisconsin-Madison, Department of Ophthalmology
& Visual Sciences Madison, WI, USA,
2
University of Wisconsin-
Madison, Department of Population Health Sciences Madison,
WI, USA,
3
University of Minnesota, Division of Epidemiology &
Community Health Minneapolis, MN, USA,
4
San Diego State
University, Department of Psychology San Diego, CA, USA,
5
National Chiao Tung University, Institute of Statistics
Hsinchu, Taiwan
The purpose of this study was to determine the distribution of
fungiform papilla density and to examine the association of
papillary number with taste intensity in the Beaver Dam Offspring
Study. Digital tongue images were obtained using blue food
coloring to highlight the papillae and subsequent grading provided
the total number of fungiform papillae within a standard 6 mm
circle. Whole mouth suprathreshold taste intensity was measured
using filter paper disks and a general labeled magnitude scale
(gLMS). Papillary density and taste intensity were evaluated as
continuous and as categorical with 3 categories defined as the
lowest decile (10%), deciles 2-9, and the highest decile of the
density or intensity distributions. There were 2371 subjects (mean
age = 48.8, range = 21-84 years), the mean number of fungiform
papillae was 29.3 (standard deviation = 9.3, range = 0-60) and the
median was 29.0 papillae. In age and sex adjusted models, papillae
number decreased as age increased (-0.8 papillae for +5 years of
age, p <0.001) and was significantly greater among females than
males (mean = 30.6 and 27.7, respectively; p <0.001). There was a
significant inverse association between salt intensity and papillae
count (-1.1 units of intensity for +10 papillae, p <0.01). Participants
in the lowest decile (0–17 papillae) were significantly more likely
to have intensities in the lowest decile for sweet [Odds Ratio
(OR) = 1.6, 95 % Confidence Interval (CI) = 1.1,2.2] and bitter
(OR = 1.8, 95% CI = 1.3,2.6). In summary, fungiform papilla
density was found to be related to age, sex, and taste intensity.
Acknowledgements: The project described was supported by
R01AG021917 from the National Institute on Aging, National
Eye Institute, and National Institute on Deafness and Other
Communication Disorders. The content is solely the responsibility
of the authors and does not necessarily reflect the official views of
the National Institute on Aging or the National Institutes of Health.
#P195
POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
Testing Flavor Perception in Felines: A Sour Story
Nancy E Rawson, Michelle Sandau, Marlena Jones,
Stacey Schlanker, Amy McCarthy
AFB International/Basic Research Saint Charles, MO, USA
pH is an important consideration in pet foods both for its impact
on function and flavor. A common perception is that “cats prefer
sour taste” although data are lacking to support this notion. Both
astringency and sour taste are related to pH, but sourness is more
directly correlated with titratable acidity, as well as other chemical
attributes such as lipophilicity and molecular size. These sensory
qualities are detected by distinct biological mechanisms. The
purpose of this study was to develop methods for comparing intake
of solutions by cats, to examine the sensitivity of cats to pH and to
determine whether preference among various acidic solutions may
be more directly related to pH, titratable acidity (sourness),
or other chemical characteristics. Methods were approved by our
Institutional Animal Care and Use Committee and included 4-bowl
comparisons for screening among multiple solutions and two bottle
tests of individual cats trained to consume from standard licking
spouts similar to those used in rodent studies. Behavioral
observations were made at specified intervals to characterize the
ingestive and non-ingestive bowl- or bottle- oriented responses
such as sniffing and rubbing. Preliminary data indicate that: 1) cats
preferred water to any of the acidic solutions tested; 2) cats failed
to discriminate two solutions at equal pH that varied in titratable
acidity; 3) cats appeared to use both smell and taste to determine
preference for acidic solutions. As these data are limited to intake
and behavioral observations alone, further work using quantitative
measures of lick rate and analysis of taste reactivity responses will
be needed to better understand preference for and sensitivity to
acids in cats.
92 | AChemS Abstracts 2012
Abstracts are printed as submitted by the author(s)
P O S T E R P R E S E N T AT I O N S