Papers by Goran Hellekant
Chemical Senses, 1993
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Journal of Neurophysiology, Feb 1, 1997
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The similarity between the sense of taste in humans and that in monkeys and chimpanzees makes dat... more The similarity between the sense of taste in humans and that in monkeys and chimpanzees makes data from the monkey and chimpanzee especially interesting. This similarity applies also to the umami taste. As is well known, the umami taste is elicited by monosodium glutamate (MSG) and a number of 5′-ribeonucleotides which increase the palatability of certain foods in humans. The umami taste has been characterized by some authors as a separate taste quality [1], although this opinion is not shared by everyone [2].
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Journal of Biomolecular NMR, 1998
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ACS Symposium Series, 2008
A method is described to measure taste qualities and intensity of compounds aimed at human consum... more A method is described to measure taste qualities and intensity of compounds aimed at human consumption by recording from taste nerve fibers of monkeys. Here we demonstrate its usefulness by presenting results of a comparison of sweetness of brazzein derivatives and bitterness of denatonium benzoate analogs as assessed by a human taste panel and recorded from monkey single taste fibers. The correlation between the responses in sweet sensitive fibers in monkeys and the estimates of sweetness by a human taste panel was 0.78 for 25 analogs of the sweet protein brazzein, and 0.9 between the responses of bitter sensitive fibers and human bitterness estimates for 6 analogs of the bitter compound denatonium benzoate.
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ACS Symposium Series, 1991
Page 1. Chapter 22 Electrophysiological Evaluation of Sweeteners Goran Hellekant1, D. Eric Walter... more Page 1. Chapter 22 Electrophysiological Evaluation of Sweeteners Goran Hellekant1, D. Eric Walters2, J. Chris Culberson2, Grant E. DuBois2, Claude Nofre3, and Jean-Marie Tinti3 ... 24. C. Nofre, C., J. -M. Tinti, and F. Chatzopoulos-Ouar, Eur. Pat. Appl. EP 241,395; Chem. ...
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The Journal of Physiology, 1983
1. The gustatory effects of miraculin, the sweetness‐inducing protein from the miracle fruit Syns... more 1. The gustatory effects of miraculin, the sweetness‐inducing protein from the miracle fruit Synsepalum dulcificum, was studied in the rhesus monkey, Macaca mulatta.2. The intake of five acids was recorded in two‐bottle preference tests, one bottle containing acid and the other tap water, before and after miraculin treatment. All the acids tasted more pleasant after miraculin.3. The electrical activity of the chorda tympani nerve to stimulation of the tongue with a variety of sweeteners, acids, sodium chloride and quinine hydrochloride was recorded in anaesthetized animals.4. Pre‐treatment of the tongue with 0·3‐5 mg miraculin doubled the summated nerve response to the acids and diminished the response to sucrose by about 10%. The enhancement lasted for at least an hour and the diminution up to 20 min.5. After miraculin treatment the Spearman's rank correlation coefficient between the order of increased intake of acids and the order of enhancement of the summated nerve response ...
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BioTechniques, 1995
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Physiology & Behavior, 1998
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Physiology & Behavior, 1991
Whole and single fiber chorda tympani nerve recordings were obtained in 5 chimpanzees to stimulat... more Whole and single fiber chorda tympani nerve recordings were obtained in 5 chimpanzees to stimulation with MSG (monosodium phosphate) and GMP (guanosine 5'-monophosphate, disodium salt) alone and in combination. The overall chorda tympani nerve activity was recorded to 5 concentrations of MSG, ranging from 1 to 100 mM with and without 0.3 mM GMP, and to 5 concentrations of GMP, ranging from 0.1 to 10 mM, with and without 30 mM MSG. A synergistic effect was recorded between MSG and GMP in 3 out of 4 animals. The effect of stimulation with MSG and GMP alone and mixed was studied in approximately 25 single fiber recordings against a background of the stimulating effects of 11 different sweeteners, 3 acids, 3 bitter compounds and 3 different salts. The fibers showed a high taste specificity and fell into groups which corroborated with the human concepts of the taste qualities. The umami compounds elicited moderate responses which were largest in the sweet fibers. In the 6 sweet fibers that responded to the umami compounds. 0.3 mM GMP was a more effective stimulus than 10 mM MSG. In 3 of these fibers a synergistic effect was recorded to the mixture of GMP and MSG. It is interesting that the response to GMP and MSG was unaffected by gymnemic acid, although it blocked the response to the sweet compounds. Three out of 10 salt fibers responded to MSG and GMP but no synergistic effect was recorded. No specific umami fibers were recorded. However, more data must be collected before the final conclusion on the presence or absence of specific umami fibers can be drawn.
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Physiology & Behavior, 1996
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Physiology & Behavior, 1994
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Chemical Senses, 2002
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Brain Research, 1994
Taste enhancing effects of sodium saccharin (Sac) on D-phenylalanine (D-Phe), first found in mice... more Taste enhancing effects of sodium saccharin (Sac) on D-phenylalanine (D-Phe), first found in mice, were examined by comparing single fiber responses to various taste stimuli in the monkey chorda tympani nerve. Fifteen fibers sampled were divided into the following 5 groups according to their responsiveness to 5 prototypical taste stimuli; 8 sucrose-, 2 quinine-, 2 acid-, 2 NaCl- and one monosodium glutamate (MSG)-best fibers. Out of 8 sucrose-best fibers, 5 fibers showed enhancement of D-Phe responses after the stimulation with Sac, but neither the remaining 3 sucrose-best fibers nor other fibers showed the enhancement. These results suggest that (1) the enhancement of D-Phe responses by Sac also occurs in the monkey peripheral taste system, and (2) there exist distinct receptor sites for D-Phe responsible for occurrence of the enhancement, and (3) taste cells possessing the D-Phe receptor site are innervated by a limited subpopulation of sucrose-best fibers.
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Acta Physiologica Scandinavica, 1979
The response amplitude in the chorda tympani proper nerve of rats to taste stimulation has been s... more The response amplitude in the chorda tympani proper nerve of rats to taste stimulation has been studied at different times after interruption of the nerve in the middle ear. The results show that the response in the nerve declined and disappeared completely within 15 h after the nerve was interrupted. As a first sign of deteriorating function a stage of hypersensitivity was observed. Results obtained during applications of local anesthetic or colchicine and section at different distances from the tongue indicate that the decreased response was the result of an interruption of axoplasmic flow from the nerve cell bodies in the geniculate ganglion to the taste buds.
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Humans, chimpanzees and all Old World monkeys tested to date are able to taste the sweet compound... more Humans, chimpanzees and all Old World monkeys tested to date are able to taste the sweet compounds acesulfame-K, aspartame, D-tryptophan, sucrose, xylitol, monellin and thaumatin. In humans and chimpanzees, but not in rhesus macaques, gymnemic acid suppresses or abolishes the chorda tympani proper nerve response and the sweet taste of these compounds. This study examines the relationship between gymnemic acid
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Acta Physiologica Scandinavica, 1979
The response amplitude in the chorda tympani proper nerve of rats to taste stimulation has been s... more The response amplitude in the chorda tympani proper nerve of rats to taste stimulation has been studied at different times after interruption of the nerve in the middle ear. The results show that the reponse in the nerve declined and disappeared completely within 15 h after the nerve was interrupted. As a first sign of deteriorating function a stage of hypersensitivity was observed. Results obtained during applications of local anesthetic or colchicine and section at different distances from the tongue indicate that the decreased response was the result of an interruption of axoplasmic flow from the nerve cell bodies in the geniculate ganglion to the taste buds.
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Brain Research, 1994
Taste enhancing effects of sodium saccharin (Sac) on D-phenylalanine (D-Phe), first found in mice... more Taste enhancing effects of sodium saccharin (Sac) on D-phenylalanine (D-Phe), first found in mice, were examined by comparing single fiber responses to various taste stimuli in the monkey chorda tympani nerve. Fifteen fibers sampled were divided into the following 5 groups according to their responsiveness to 5 prototypical taste stimuli; 8 sucrose-, 2 quinine-, 2 acid-, 2 NaCl- and one monosodium glutamate (MSG)-best fibers. Out of 8 sucrose-best fibers, 5 fibers showed enhancement of D-Phe responses after the stimulation with Sac, but neither the remaining 3 sucrose-best fibers nor other fibers showed the enhancement. These results suggest that (1) the enhancement of D-Phe responses by Sac also occurs in the monkey peripheral taste system, and (2) there exist distinct receptor sites for D-Phe responsible for occurrence of the enhancement, and (3) taste cells possessing the D-Phe receptor site are innervated by a limited subpopulation of sucrose-best fibers.
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Papers by Goran Hellekant