• The Journal of the Korean dental association
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• v.22 no.12 s.187
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• pp.1083-1089
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• 1984

As a study to elucidate whether taste buds contain specific proteins, rat dorsal lingual epithelium was analysed by electrophoresis. The epithelium of the vallate papilla (with numerous taste buds), the area of the fungiform papilla 9with a few taste buds), and the area between vallate papilla and large filiform papilla (not containing taste buds) were strippled off by treatment with 0.7% EDTA. The epithelial protein was extracted by 1% SDS and 1% Mercaptoethanol in 0.01M phosphate buffer (pH7.2). Extracts were analysed by disc SDS-PAGE. Because the patterns of protein composition from each site were similar with each other as a whole, it is concluded that taste buds do not contain specific protein detected by SDS-PAGE in adult rat. But a protein on M.W. 49000 which lies in the area of molecular weight of keratin molecules was found only in the epithelium containing taste buds. This results suggested that the epithelium containing taste buds differentiate dissimilarly to the epithelium not containing taste buds.

• The Journal of Internal Korean Medicine
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• v.38 no.4
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1194-1199
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• 1997

The effect of hot taste preference on selected immune responses was investigated in human peripheral immunocompetent cells. Human lymphocytes and natural killer(NK) cells were prepared at a concentration of 2$\times$$10^{6}$ cells/ml in RPMI-1640 containing 10% fetal bovine serum. Lymphocytes proliferation was determined with the [$^{3}H$]-thymidine pulse for 18hrs after concanavalin A, phytohemagglutinin, Salmonella typhimurium mitogen, or media alone. NK cell activity was measured by cytolysis of $^51Cr$-labeled target cells K562. Serum antibodies levels such as IgM, IgG, IgA were also measured by ELISA method. There was no difference of serum IgM level among the groups, but IgG and IgA levels were greater in the group with hot taste preference than those of the group without hot taste preference. In lymphocytes of the group with hot taste preference there was a greater mitogen-induced lymphocyte proliferative responses compared to the group without hot taste preference. In addition, NK cell activity in group with hot taste preference was lower than that of the group without hot taste preference. These results suggest that the eating habit of spicy food containing hot components may affect immune status by modulating selective immunocompetent cells function.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.3
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• pp.688-703
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• 1997

The effect of glossopharyngeal nerve transection on the taste buds of the rat vallate papilla was examined by using the method of DNA nick-end labeling (TUNEL) and standard electron microscopic technique at 1, 3, 5, 7, 9 days after denervation. In general, the number and size of taste buds decreased as more days passed after denervation. They started decreasing on day 3 post denervation and virtually all taste buds were disappeared on day 9 post denervation. In studies using TUNEL method, TUNEL postive cells markedly increased in their numbers one day post denervation, as compared with controls. The number of apoptotic taste bud cells per taste bud profile was averaged to be 0.64 and 0.44 for day 1 and 3 post denervation, respectively, whereas it was 0.10 in controls. In electron microscopy, apoptotic cells were identified by the presence of condensed and fragmentary nuclei in a cytoplasm, which resulted in increased density. In control rats, only few apoptotic cells were found. On days 1 and 3 post denervation, nerve fibers almost disappeared from the taste buds and some apoptotic cells were apparent. On days 7 and 9 post denervation, a few taste bud cells were still present in the epithelium of the bottom of the trench wall of the vallate papilla and most of them showed apoptotic changes. The results indicate that the death of taste bud cells in normal conditions is controlled by apoptosis and the decrease and disappearance of taste buds after denervation is also caused by apoptosis of taste bud cells.

• The Journal of the Korea Contents Association
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• v.12 no.6
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• pp.201-210
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• 2012

This study examines the structure of taste repertoires for cultural arts. The major results are as follows: firstly, the numbers of taste repertoires were 1.66 for type 1 and 4.27 for type 2. More specifically, respondents tended to have movie taste. Secondly, there were socio-demographic differences for taste repertoires for cultural arts. In other words. female respondents to have more taste repertoires than that of male respondents. Also, younger respondents to have more taste repertoires than that of older respondent. Thirdly, blog users tended to have more taste repertoires than that of non-users. It can be argued that blog use may be a determinant of the number of taste repertoires for cultural arts. In addition, although the number of taste repertoires type 1 was determined by tastes for theatre, movie, popular music, musical and photo, the number of taste repertoires type 2 was determined by tastes for theatre, movie, musical and classic contents.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.43-47
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• 1979

In order to get taste sensation 116 male and 82 female subjects were tested by dropping solution on tongue. Table I shows the number of subjects in each selected age group. none of the subjects complained gastrointestinal discomforts and drinking and smoking habits were moderate (Less than 5 cigarettes a day). Taste sensation was elicited by applying standard tap water solutions of sucrose(sweet), , sodium chloride(salty), citric acid (sour) and quinine (bitter) on tongue. The dour concentrations of each solution are given in Table 2. The test were done about 1 hour after meal . A drop of approximately 0.1 ml of the lowest concentration of solution was placed on tongue. The number of subjects who recognized the taste of concentrations were recorded in each age group. The obtained results were as follows ; 1. The sweet taste sensation of each age group was more sensitive in female than in male. 2. Decreased level of sensitivity to sweet. salty, sour and bitter taste was detected in the 40 year age group. 3. Females tent to be more sensitive to taste than males generally.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

• Animal cells and systems
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• v.15 no.3
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• pp.197-202
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• 2011

The present study demonstrates the first-ever characterization of cell types that express the vanilloid receptor 1 (VR1) in the taste buds of rat circumvallate papillae. We performed electron microscopy to identify the subcellular location. The VR1 immunoreactivity was associated with the endoplasmic reticulum, cytoplasmic vesicles, and plasma membrane of taste cells. These results demonstrate the localization of the VR1 in membranous structures of the taste cells. We used double immunofluorescence histochemistry with taste cell type-specific markers to identify the cell types that express the VR1. The VR1 was detected in all functional taste cell types (Type I, Type II, and Type III cells). Together, our data suggest that the VR1 might play different roles according to the cell types within a taste bud.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2005.11a
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• pp.126-131
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• 2005

Richadella dulcifica, a native shrub in tropical West Africa, gives red berries that have the unusual property of modifying a sour taste into a sweet taste. The red berries contain a taste-modifying protein named miraculin. A synthetic gene encoding miraculin was placed under the control of constitutive promoters and transferred to lettuce. High expression of miraculin was obtained, with accumulation of up to 1% total soluble protein in lettuce leaf. In addition, the miraculin expressed in lettuce possesses a taste-modifying activity.

• Journal of Korean Philosophical Society
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• no.117
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• pp.139-167
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• 2017

This essay attempts to reveal how taste spontaneously cultivates and why it is necessary for cultivating taste to edify our personality and to develop culture. It is a key of the solution of the problems that taste always reflects its judgment through pleasure. Because the grounds of the universal validity of the judgment of taste are found, whenever taste tests the validity of its own judgment, the so-called 'delight of discovery' makes taste cultivate itself. For having the moral personality, we need to practice spontaneously the morality of our own behaviour and for judging whether an artwork to represent the period is succeeded or not, we need to have a high insight to select the cultural heritage. But the autonomous thinking can delightfully be made a habit, judging the beauty of artworks. In the main body of this essay, it is determined from the three examples of the negative judgment of taste which Kant suggested in deduction. According to Kant, the negative judgment of taste means that the beautiful work is displeased, but what it asserts is that taste is cultivated. I formalize the methods of reflection of taste revealed in three negative judgments of taste into'resisting', 'indicating of error', 'self-retracting'.(Chapter 2) And from this, I emphasize the necessity to cultivate taste in the way that these methods of the cultivation of taste can affect building our personality by stimulating our reason to have interest in moral(Chapter 3) and in the way that taste directly judges the product of cultural succession.(Chapter 4) In the end of last chapter, I examine further essentially the method of the reflection of taste, to inquire into how to enable it.(Chapter 5) Especially, I try to illuminate its grounds through Schiller's concept of the "impulse of amusement(Spieltrib)", because his explanation helps us to understand the dynamics of taste's delight of discovery. Although the abilities of mind conflict with each other, taste has the characters that it reflects to encourage them for each other and that it is vitalized by its own activity. We, as it were, can pleasantly handle two tasks, because taste makes the impulse of amusement from conflictive impulses in mind. In conclusion, I state that we have to experience directly the impulse of amusement like creative artist, because it is maximized from creation.