Paul A S Breslin

Learn More
Individual differences in perception are ubiquitous within the chemical senses: taste, smell, and chemical somesthesis . A hypothesis of this fact states that polymorphisms in human sensory receptor genes could alter perception by coding for functionally distinct receptor types . We have previously reported evidence that sequence variants in a presumptive(More)
Newly pressed extra-virgin olive oil contains oleocanthal--a compound whose pungency induces a strong stinging sensation in the throat, not unlike that caused by solutions of the non-steroidal anti-inflammatory drug ibuprofen. We show here that this similar perception seems to be an indicator of a shared pharmacological activity, with oleocanthal acting as(More)
People vary widely in their sensitivities to bitter compounds, but the intercorrelation of these sensitivities is unknown. Our goal was to investigate correlations as a function of individual sensitivities to several bitter compounds representative of different chemical classes and, from these correlations, infer the number and variety of potential(More)
Several explanations may account for deficits in the ability of animals to form taste aversions following neural manipulations. These encompass impairments in conditioned stimulus (CS) and unconditioned stimulus (US) processing, conditioned response (CR) measurement, and expression, memory, and taste-visceral integration. A behavioral procedure that aids in(More)
Subjects were asked to assess the bitterness of one 6-n-propyl-2-thiouracil (PROP) and two quinine HCl (QHCl) concentrations presented via filter papers of varying sizes. The number of taste papillae stimulated by these filter papers was counted in each individual. Whole mouth sensitivity to PROP was determined in a separate session. In support of other(More)
Alterations in the motivation to ingest sucrose can be quantified by measuring the number and type of oral motor and somatic responses (i.e., taste reactivity [TR]) that are elicited by sucrose. In 2 experiments, rats had intraorally infused sucrose paired with LiCl injections for several trials, or they were injected with LiCl and had sucrose infused every(More)
To understand the functional similarities of fly and mammalian taste receptors, we used a top-down approach that first established the fly sweetener-response profile. We employed the fruit fly Drosophila melanogaster, an omnivorous human commensal, and determined its sensitivity to an extended set of stimuli that humans find sweet. Flies were tested with(More)
Taste interactions between salts (NaCl, LiCl, KCl, L-arginine:L-aspartic acid, Na-acetate and Na-gluconate) and bitter-tasting compounds (urea, quinine HCl, magnesium sulphate, KCl, amiloride HCl and caffeine) were investigated. In each study binary combinations of three or four concentrations of one bitter compound with four concentrations (0, 0.1, 0.3 and(More)
if we also include body mass, F = 15.8, P < 0.0001). However, as one of the referees observed, there are concerns about the validity of this analysis because non-random covariation exists between the independent variable (heterozygosity) and 'population', hence, the relationship across population means. A particular problem presented by UK rabbits is that(More)