The tachykinins substance P (SP) and neurokinin A (NKA) are present in nociceptive sensory fibers expressing transient receptor potential cation channel, subfamily V, member 1 (TRPV1). These fibers are found extensively in and around the taste buds of several species. Tachykinins are released from nociceptive fibers by irritants such as capsaicin, the active compound found in chili peppers comm...

In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respec...

orally disintegrating tablets (odt) have the advantages of both solid dosage form specially the stability and ease of handling and liquid dosage forms including ease of swallowing and pre-gastric absorption. we focused on taste masking and formulation of ranitidine odt which disintegrates rapidly in the mouth within 60 seconds using super-disintegrants, special polymers, water soluble and even ...

The breadth of responsiveness of rat taste cells to the four basic taste stimuli was studied using the entropy measure (H) proposed by Smith and Travers. H values range from 0.0 for narrow tuning to 1.0 for broad tuning. Based on the responses of depolarizing receptor potentials of 26 rat taste cells to the four basic taste stimuli, taste cells were classified into nine NaCl-best, four Q-HCl (q...

2 Abbreviations AC adenylyl cyclase ATD amino-terminal domain cNMP cyclic nucleotide monophosphate dpa D-phenylalanine taste sensitivity locus G protein guanine nucleotide binding regulatory protein GPCR G protein coupled receptor IP 3 inositol trisphosphate NCBI National Center for Biotechnology Information PDE phosphodiesterase PLC phospholipase C PROP 6-n-propyl-2-thiouracil sac saccharin ta...

ION EXCHANGE RESIN AS AN IMPOSING METHOD FOR TASTE MASKING: A REVIEW A. M. Suthar* and M. M. Patel Saraswati School of Pharmacy, Ranela, Gujarat, India Kalol Institute of Pharmacy, Kalol, Gujatat, India ABSTRACT Taste masking becomes a pre-requisite for bitter drugs to improve the patient compliance especially in the pediatric and geriatric population. Conventional taste masking techniques such...

Taste is mainly a function of taste buds in the mouth. In the formulation for pediatric & geriatric, bed ridden & non-cooperative patients the main challenge to the compounding pharmacist is to mask the taste of obnoxious and bitter drugs, result is patient not receiving the optimal therapeutic value of their medication. Taste masking is the main factor in the development of the dosage form. It...

Intake of an unconditionally preferred taste stimulus (e.g., saccharin) is reduced by contingent administration of a drug of abuse (e.g., morphine). We examined the influence of insular cortex (IC) lesions on morphine-induced suppression of an olfactory cue and two taste stimuli with different levels of perceived innate reward value. Two major findings emerged from this study. First, morphine s...

How cognition influences the affective brain representations of the taste and flavor of a food is important not only for understanding top-down influences in the brain, but also in relation to the topical issues of appetite control and obesity. We found using functional magnetic resonance imaging that activations related to the affective value of umami taste and flavor (as shown by correlations...

Both TASTE and Overture have successfully demonstrated that method integration is a very promising strategy to create robust and effective tool suites. We show how the automated generation of bidirectional translation functions between VDM and ASN.1 type and value definitions allows the smooth integration of C-code generated from VDM models into TASTE. This enables rapid prototyping and early d...