Influence of airflow rate and stimulus concentration on olfactory event-related potentials (OERP) in humans.

Influence of airflow rate and stimulus concentration on olfactory event-related potentials (OERP) in humans.

Chem Senses. 2017 Nov 14;:

Authors: Han P, Schriever VA, Peters P, Olze H, Uecker FC, Hummel T

Abstract
Although the association between odor concentration and olfactory event-related potential (OERP) has been studied, less is known about the influence of airflow on OERP. The aim of this study was to investigate the influence of airflow rate and stimulus concentration on OERP in humans. EEG data were collected from young healthy volunteers (n=17) in separate sessions where 2-phenylethanol (PEA) was delivered in the following conditions: 8L/min 50%v/v, 8L/min 30%v/v, 4L/min 100%v/v and 4L/min 60%v/v. Odor concentrations are referred to the %v/v achieved with air dilution and was not measured in the nose. Odor intensity ratings were recorded immediately after stimulus presentation. Data recorded at five electrodes (Fz, Cz, Pz, C3 and C4) were pooled and analyzed using both time domain averaging and single-trial time-frequency domain approaches. Higher airflow rate significantly increased intensity ratings (F=10.98, p<0.01), and improved the signal-to-noise-ratio (F=5.42, p=0.025). Results from time-frequency analysis showed higher concentration vs. lower concentration increased brain oscillations in the slow frequency band (1-3 Hz) at 0-600 ms; while higher airflow rates vs. lower airflow rate increased theta-band oscillations (300-600 ms and 5-9 Hz) and decreased delta-band oscillations at 900-1500ms after stimulus onset. In conclusion, compared to stimulus concentration, airflow rate was associated with improved OERP quality and more pronounced responses. The results suggest that intensity ratings and OERP are strongly related to the steepness of stimulus onset. High airflow rates are suggested for odor delivery in order to record OERP.

PMID: 29145567 [PubMed - as supplied by publisher]

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Primary Cilium-Dependent Signaling Mechanisms.

Primary Cilium-Dependent Signaling Mechanisms.

Int J Mol Sci. 2017 Oct 28;18(11):

Authors: Pala R, Alomari N, Nauli SM

Abstract
Primary cilia are hair-like organelles and play crucial roles in vertebrate development, organogenesis, health, and many genetic disorders. A primary cilium is a mechano-sensory organelle that responds to mechanical stimuli in the micro-environment. A cilium is also a chemosensor that senses chemical signals surrounding a cell. The overall function of a cilium is therefore to act as a communication hub to transfer extracellular signals into intracellular responses. Although intracellular calcium has been one of the most studied signaling messengers that transmit extracellular signals into the cells, calcium signaling by various ion channels remains a topic of interest in the field. This may be due to a broad spectrum of cilia functions that are dependent on or independent of utilizing calcium as a second messenger. We therefore revisit and discuss the calcium-dependent and calcium-independent ciliary signaling pathways of Hedgehog, Wnt, PDGFR, Notch, TGF-β, mTOR, OFD1 autophagy, and other GPCR-associated signaling. All of these signaling pathways play crucial roles in various cellular processes, such as in organ and embryonic development, cardiac functioning, planar cell polarity, transactivation, differentiation, the cell cycle, apoptosis, tissue homeostasis, and the immune response.

PMID: 29143784 [PubMed - in process]

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Differences in Taste Perception and Spicy Preference: a Thai - Japanese Cross-cultural Study.

Differences in Taste Perception and Spicy Preference: a Thai - Japanese Cross-cultural Study.

Chem Senses. 2017 Nov 09;:

Authors: Trachootham D, Sato-Kuriwada S, Lam-Ubol A, Promkam C, Chotechuang N, Sasano T, Shoji N

Abstract
Taste perception is influenced by several factors. However, the relation between taste perception and food culture is unclear. This study compared taste thresholds between populations with different food culture, i.e. Thai and Japanese. A matched case-control study was conducted in 168 adults (84 for each; aged between 50-90 years). The age, sex, systemic disease, medication, smoking, xerostomia and oral hygiene of both groups were not different. Recognition thresholds of sweet, salty, sour, bitter and umami were measured using filter paper disc (FPD). Detection taste thresholds were measured using electrogustometry. Spicy preference was measured by calibrated questionnaires. Higher recognition thresholds of all tastes and higher detection taste thresholds were found in Thai as compared to those of Japanese (p<0.0001). Separate analyses of healthy and unhealthy persons confirmed the significant differences between two countries. The average thresholds for sweet, salty, sour and bitter in Thai and Japanese were 4 and 2, respectively. The average threshold for umami in Thai and Japanese was 5 and 3, respectively. Moreover, Thai population had stronger preference for spicy food (p<0.0001) with 70% mild- or moderate and 10% strong lovers, compared to over 90% non- or mild-spicy lovers in Japanese. In addition, 70% of Thai consumed spicy food weekly, whilst 80% of Japanese consumed it monthly. Our findings suggested that population with stronger spicy preference such as Thai had much poorer taste sensitivity and perception than that with milder preference like Japanese. Extensive international survey is needed to conclude the influence of food culture on taste perception.

PMID: 29136162 [PubMed - as supplied by publisher]

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In vivo bioelectronic nose using transgenic mice for specific odor detection.

In vivo bioelectronic nose using transgenic mice for specific odor detection.

Biosens Bioelectron. 2017 Oct 10;102:150-156

Authors: Gao K, Li S, Zhuang L, Qin Z, Zhang B, Huang L, Wang P

Abstract
The olfactory system is a natural biosensor since its peripheral olfactory sensory neurons (OSNs) respond to the external stimuli and transmit the signals to the olfactory bulb (OB) where they are integrated and processed. The axonal connections from the OSNs expressing about 1000 different types of odorant receptors are precisely organized and sorted out onto 1800 glomeruli in the OB, from which the olfactory information is delivered to and perceived by the central nervous system. This process is carried out with particularly high sensitivity, specificity and rapidity, which can be used for explosive detection. Biomimetic olfactory biosensors use various biological components from the olfactory system as sensing elements, possessing great commercial prospects. In this study, we utilized the genetically labeled murine M72 olfactory sensory neurons with the green fluorescent protein (GFP) as sensing components and obtained long-term in vivo electrophysiological recordings from the M72 OSNs by implanting the microelectrode arrays (MEAs) into the behaving mouse's OB. The electrophysiological responses showed high reliability, reproducibility and specificity for odor detection, and particularly, the high sensitivity for the detection of odorants that contain benzene rings. Furthermore, our results indicated that it can detect trinitrotoluene (TNT) in liquid at a concentration as low as 10(-5)M and can distinguish TNT from other chemicals with a similar structure. Thus our study demonstrated that the in vivo biomimetic olfactory system could provide novel approaches to enhancing the specificity and increasing working lifespan of olfactory biosensors capable of detecting explosives.

PMID: 29128717 [PubMed - as supplied by publisher]

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The association between diabetes and olfactory function in adults.

The association between diabetes and olfactory function in adults.

Chem Senses. 2017 Nov 08;:

Authors: Chan JYK, García-Esquinas E, Ko OH, Tong MCF, Lin SY

Abstract
Diabetes is a significant chronic disease that in limited studies has been linked with olfactory dysfunction. We investigated the cross-sectional association between diabetes and olfactory dysfunction in 3,151 adults aged ≥40 years who participated in NHANES 2013-2014 with information on olfactory dysfunction and diabetes. Diabetes was defined from fasting serum glucose ≥126 mg/dl, oral glucose tolerance test ≥200 mg/dl, HbA1c levels ≥6.5%, physician-diagnosed diabetes, or current use of oral hypoglycemic agents and/or insulin. Self-reported olfactory dysfunction was defined as a positive answer to any of the following questions: 1) "Have you had problem with smell in the past 12 months?"; 2) "Have you had a change in the ability to smell since age 25?", or 3) "Do you have phantom smells?". Participants were considered to have severe hyposmia or anosmia if they had <5 correct answers in the 8-item pocket smell test. Analyses were adjusted for the main confounders, including olfactory dysfunction risk factors. Compared to non-diabetics, diabetics under insulin treatment showed a higher prevalence of phantom odors (OR(95%CI): 2.42 (1.16; 5.06)) and a non- significant higher prevalence of severe hyposmia/anosmia (OR(95%CI): 1.57 (0.89; 2.78)). Amongst diabetics, there was a significant trend to severe hyposmia/anosmia for those on more aggressive treatments (OR (95%CI) including oral and insulin treatment compared to those who reported no use of drug treatment, respectively: 1.33 (0.60; 2.96) and 2.86 (1.28; 6.40); p trend 0.01. No association was observed between diabetes duration and prevalence of olfactory dysfunction.

PMID: 29126164 [PubMed - as supplied by publisher]

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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

J Food Sci. 2017 Nov;82(11):2583-2590

Authors: Marti A, Cattaneo S, Benedetti S, Buratti S, Abbasi Parizad P, Masotti F, Iametti S, Pagani MA

Abstract
The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality.
PRACTICAL APPLICATION: As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures.

PMID: 29125640 [PubMed - in process]

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An Investigation into Spike-Based Neuromorphic Approaches for Artificial Olfactory Systems.

An Investigation into Spike-Based Neuromorphic Approaches for Artificial Olfactory Systems.

Sensors (Basel). 2017 Nov 10;17(11):

Authors: Vanarse A, Osseiran A, Rassau A

Abstract
The implementation of neuromorphic methods has delivered promising results for vision and auditory sensors. These methods focus on mimicking the neuro-biological architecture to generate and process spike-based information with minimal power consumption. With increasing interest in developing low-power and robust chemical sensors, the application of neuromorphic engineering concepts for electronic noses has provided an impetus for research focusing on improving these instruments. While conventional e-noses apply computationally expensive and power-consuming data-processing strategies, neuromorphic olfactory sensors implement the biological olfaction principles found in humans and insects to simplify the handling of multivariate sensory data by generating and processing spike-based information. Over the last decade, research on neuromorphic olfaction has established the capability of these sensors to tackle problems that plague the current e-nose implementations such as drift, response time, portability, power consumption and size. This article brings together the key contributions in neuromorphic olfaction and identifies future research directions to develop near-real-time olfactory sensors that can be implemented for a range of applications such as biosecurity and environmental monitoring. Furthermore, we aim to expose the computational parallels between neuromorphic olfaction and gustation for future research focusing on the correlation of these senses.

PMID: 29125586 [PubMed - in process]

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