A very-low-calorie ketogenic diet normalises obesity-related enhanced levels of erythropoietin compared with a low-calorie diet or bariatric surgery.

PURPOSE: Nutritional ketosis synergistically with body-weight loss induced by a very-low-calorie ketogenic diet (VLCKD) has proven to be effective in improving obesity-related pathophysiology. Recently, growing attention has been focused on the relation between erythropoietin (EPO) and obesity. Thus, this study aims to investigate whether nutritional ketosis and weight loss induced by a VLCKD modify the circulating levels of EPO in patients with obesity in comparison with the effect of low-calorie diet (LCD) or bariatric surgery (BS). METHODS: EPO levels, iron status and body composition parameters were evaluated in 72 patients with overweight or obesity and 27 normal-weight subjects at baseline and after the three different weight-reduction therapies (VLCKD, LCD and BS) in 69 patients with excess body weight. ß-hydroxybutyrate levels were also measured in the VLCKD group. The follow-up was established at 2-3 months and 4-6 months. RESULTS: It was found that EPO levels were higher in morbid obesity and correlated with higher basal weight, fat mass (FM) and fat-free mass (FFM) in the overall sample. High baseline EPO levels were also correlated with higher impact on the course of weight loss and changes in FM and FFM induced by the three weight-loss interventions. Furthermore, the VLCKD induced a decrease in EPO levels coinciding with maximum ketosis, which was maintained over time, while statistically significant changes were not observed after LCD and BS. CONCLUSION: The obesity-related increased EPO levels are restored after VLCKD intervention at the time of maximum ketosis, suggesting a potential role of the nutritional ketosis induced by the VLCKD. Baseline EPO levels could be a biomarker of response to a weight-loss therapy.

Sleeve gastrectomy and Roux-en-Y gastric bypass alter the gut-brain communication.

This study investigated the anatomical integrity of vagal innervation of the gastrointestinal tract following vertical sleeve gastrectomy (VSG) and Roux-en-Y gastric bypass (RYGB) operations. The retrograde tracer fast blue (FB) was injected into the stomach to label vagal neurons originating from nodose ganglion (NG) and dorsal motor nucleus of the vagus (DMV). Microglia activation was determined by quantifying changes in the fluorescent staining of hindbrain sections against an ionizing calcium adapter binding molecule 1 (Iba1). Reorganization of vagal afferents in the hindbrain was studied by fluorescent staining against isolectin 4 (IB4). The density of Iba1- and IB4-immunoreactivity was analyzed using Nikon Elements software. There was no difference in the number of FB-labeled neurons located in NG and DMV between VSG and VSG-sham rats. RYGB, but not RYGB-sham rats, showed a dramatic reduction in number of FB-labeled neurons located in the NG and DMV. VSG increased, while the RYGB operation decreased, the density of vagal afferents in the nucleus tractus solitarius (NTS). The RYGB operation, but not the VSG procedure, significantly activated microglia in the NTS and DMV. Results of this study show that the RYGB, but not the VSG procedure, triggers microglia activation in vagal structures and remodels gut-brain communication.

The neural code for taste in the brain stem: response profiles.

In the study of the neural code for taste, two theories have dominated the literature: the across neuron pattern (ANP), and the labeled line theories. Both of these theories are based on the observations that taste cells are multisensitive across a variety of different taste stimuli. Given a fixed array of taste stimuli, a cell's particular set of sensitivities defines its response profile. The characteristics of response profiles are the basis of both major theories of coding. In reviewing the literature, it is apparent that response profiles are an expression of a complex interplay of excitatory and inhibitory inputs that derive from cells with a wide variety of sensitivity patterns. These observations suggest that, in the absence of inhibition, taste cells might be potentially responsive to all taste stimuli. Several studies also suggest that response profiles can be influenced by the taste context, defined as the taste stimulus presented just before or simultaneously with another, under which they are recorded. A theory, called dynamic coding, was proposed to account for context dependency of taste response profiles. In this theory, those cells that are unaffected by taste context would provide the signal, i.e., the information-containing portion of the ANP, and those cells whose responses are context dependent would provide noise, i.e., less stimulus specific information. When singular taste stimuli are presented, noise cells would provide amplification of the signal, and when complex mixtures are presented, the responses of the noise cells would be suppressed (depending on the particular combination of tastants), and the ratio of signal to noise would be enhanced.

The neural code for taste in the nucleus of the solitary tract of the rat: effects of adaptation.

Adaptation of the tongue to NaCl, HCl, quinine or sucrose was used as a tool to study the stability and organization of response profiles in the nucleus of the solitary tract (NTS). Taste responses in the NTS were recorded in anesthetized rats before and after adaptation of the tongue to NaCl, HCl, sucrose or quinine. Results showed that the magnitude of response to test stimuli following adaptation was a function of the context, i.e., adaptation condition, in which the stimuli were presented. Over half of all taste responses were either attenuated or enhanced following the adaptation procedure: NaCl adaptation produced the most widespread, non-stimulus-selective cross-adaptation and sucrose adaptation produced the least frequent cross-adaptation and the most frequent enhancement of taste responses. Adaptation to quinine cross-adapted to sucrose and adaptation to HCl cross-adapted to quinine in over half of the units tested. The adaptation procedure sometimes unmasked taste responses where none were present beforehand and sometimes altered taste responses to test stimuli even though the adapting stimulus did not itself produce a response. These effects demonstrated a form of context-dependency of taste responsiveness in the NTS and further suggest a broad potentiality in the sensitivity of NTS units across taste stimuli. Across unit patterns of response remained distinct from each other under all adaptation conditions. Discriminability of these patterns may provide a neurophysiological basis for residual psychophysical abilities following adaptation.

Ocular complications of acoustic neuroma surgery.

AIM: To analyse the risk factors involved in the development of ocular complications after acoustic neuroma resection, in particular corneal complications and visual loss, and to identify measures that may reduce these. METHODS: 62 patients who underwent surgery for acoustic neuroma had a standardised ophthalmic examination and retrospective case note review. RESULTS: At final review (mean 37.6 months), although 38 patients reported ocular symptoms, only 22% saw 6/12 or worse. Patients with hypoaesthetic corneas had a higher incidence of corneal pathology (79%) than those with normal sensation (39%). Lagophthalmos increased the incidence of corneal pathology (to 80%); in those with normal closure, the incidence was only 46%. 20 patients required at least one ophthalmic surgical procedure. CONCLUSIONS: After acoustic neuroma resection patients place a considerable burden on the ophthalmologist. Immediate referral postoperatively, and frequent review of those with abnormal sensation may reduce the severity of long term ocular complications.

Transfer of information about taste from the nucleus of the solitary tract to the parabrachial nucleus of the pons.

In the study of the neural code for gustation, the relative sensitivity of a cell to a variety of taste stimuli is defined as its response profile. To study the construction of response profiles from incoming signals, electrophysiological responses to NaCl, HCI, quinine-HCl, sucrose and Na saccharin were recorded simultaneously in pairs of single cells: one in the nucleus of the solitary tract (NTS) and the other in the parabrachial nucleus of the pons (PbN), respectively the first and second synapses in the central pathway for gustation. Of 37 units recorded in the NTS and 32 in the PbN, 12 (32%) pairs showed evidence of functional connectivity. Although PbN responses were significantly larger than those in the NTS in general, no amplification of NTS activity was apparent among those units that were functionally connected. Analysis of NTS-PbN connectivity patterns suggests that PbN units receive input from NTS units with response profiles that are both similar and different from their own pattern of sensitivities. Further analysis suggests that the stimulus-selectivity of the response profile of a PbN unit may be determined by stimulus-selective input from NTS cells that show similar response profiles. However, input from NTS cells with response profiles different from their own appears to be non-stimulus-selective. Analysis of the organization of response profiles in the two structures suggests that the cells in both the NTS and PbN cannot be easily distinguished by their patterns of sensitivity to taste stimuli.

Taste responses in neurons in the nucleus of the solitary tract that do and do not project to the parabrachial pons.

1. Mechanisms of neural coding of gustatory stimuli were studied in the nucleus of the solitary tract (NTS), the first relay in the neural pathway for gustation, in anesthetized rats. Taste-responsive NTS units were identified as "relay" or "nonrelay" based on the electrophysiological response to electrical pulses delivered to the parabrachial nucleus of the pons (PbN), the second relay in the neural pathway for gustation. Coding mechanisms in each group were analyzed separately. 2. Taste responses to sapid solutions of NaCl (0.1 M), HCl (0.01 M), quinine HCl (0.01 M), sucrose (0.5 M) and Na-saccharin (0.004 M) were recorded in single units in the NTS. After gustatory stimulation, electrophysiological responses to electrical stimulation of the taste-responsive part of the ipsilateral PbN were recorded. A 0.2-ms pulse was delivered at 75-250 microA at a rates of 1, 25, 50 and 100 pps through a bipolar stainless steel electrode. An antidromic response was defined as a time-locked spike that occurred at a fixed latency after PbN stimulation that followed high stimulation frequencies. A collision test also was performed. 3. Of 42 taste-responsive NTS units, 19 (45%) were relay units, 22 (52%) were nonrelay and 1 unit was activated orthodromically by PbN stimulation. Latencies of evoked spikes ranged from 1.75 to 4.0 ms 2.1 +/- 0.2 ms (mean +/- SE, median, 1.75 ms). 4. Examination of general response characteristics revealed few differences among relay and nonrelay units.(ABSTRACT TRUNCATED AT 250 WORDS)

Corticofugal influence on taste responses in the nucleus of the solitary tract in the rat.

1. Previous work has revealed a pervasive influence of the gustatory neocortex (GN) on the electrophysiological responses to taste in the parabrachial nucleus of the pons (PbN), the second synapse in the central pathway for gustation. Subsequent experiments have further suggested that direct projections from the GN to the PbN are not sufficiently dense to account for the widespread effects of cortical input. Because the main source of input to the PbN, i.e., the nucleus of the solitary tract (NTS), also receives input from the GN, the present experiment was conducted to test the hypothesis that changes in taste responses in the PbN after temporary elimination of GN input may be a normal reaction to altered input originating in the NTS. 2. Fourty-three taste-responsive neurons in the NTS were isolated initially in urethan-anesthetized rats. Single units were then classified as "relay" (n = 12) or "nonrelay" (n = 13) on the basis of their electrophysiological response to electrical shocks delivered to the taste-responsive portion of the PbN. After histological analyses, 18 units were classified as "unknown" because the PbN stimulating electrode was found to be outside the anatomically defined taste area in the pons. 3. Electrophysiological responses to sapid solutions of the NaCl (0.1 M), HCl (0.01 M), quinineHCl (0.01 M), sucrose (0.5 M), and Na-saccharin (0.004 M) were then recorded before and after recovery from infusions of procaineHCl into the GN. Both the ipsilateral and contralateral sides of the GN, in that order, received procaine infusions separated by a recovery period of at least 45 min. 4. Analysis of across-unit patterns of response was accomplished with the use of a vector space analysis. With this approach, the response of a given neuron to a given tastant is considered as a coordinate in n-dimensional space, where n is the number of neurons tested. The responses to each stimulus generate vectors whose length relates to the overall magnitude of response across the sample and whose relative directionality indicates similarity to other across-unit patterns. Measures derived from this type of analysis were used as input in a multidimensional scaling (MDS) analysis designed to summarize the organization of the across-unit patterns of response generated by the taste stimuli. This type of analysis creates a "taste space" in which similar across-unit patterns of response are placed close together and dissimilar patterns are placed far apart.(ABSTRACT TRUNCATED AT 400 WORDS)

Classification of taste responses in brain stem: membership in fuzzy sets.

1. Classification methods in sensory systems in general, and gustation in particular, tend to place each of the relevant objects, such as stimuli or neurons, into one class each. Some of these methods are based on the responsiveness of neurons to various stimuli; in these, each group must contain a variety of nonidentical members because of the individuality of each neuron or stimulus. 2. The "fuzzy" set method is appropriate for more accurate classification in such heterogeneous populations. In this method each member is given graded membership in several sets rather than membership in only one set. In the present paper we subjected previously published data on the responses of individual taste neurons to a variety of stimuli to fuzzy set analysis. 3. We found that the amounts of response of 46 neurons in the solitary nucleus of the rat to NaCl, HCl, sucrose, quinine HCl, and KCl could accurately be accounted for by giving each a grade of membership in three sets; the same held in the parabrachial nucleus of the rat for the responses of 41 neurons to the first four of these stimuli. The response was calculated as the sum of the products of the stimulus times neuron ratings in each set. 4. Temporal patterns of response have often been related, but with only moderate success, to the identity of the stimulus or neuron. These patterns could be accurately accounted for with the present method. Each of the products of designated parts of the stimulus ratings times the neuron ratings gave the basis for accurate description of the temporal course of the response of each neuron to each stimulus. 5. This method appears to account for the varieties of amount and temporal pattern of response of taste neurons with a simple mathematical process of few parameters. This suggests that within the known complexities of receptor mechanisms and mechanisms of neural processing, the neural message is reduced to a rather simple form. 6. The fuzzy set approach, which is based on disclosing underlying sets rather than placement of heterogeneous members into one of several essentialistic groups, may be useful in disclosure of the underlying mechanisms producing the neural responses in taste.

Corticofugal input to taste-responsive units in the parabrachial pons.

Taste responses in units in the parabrachial nucleus of the pons (PbN) that receive direct projections from the gustatory neocortex (GN) were examined in the rat. Electrical stimulation was applied to the GN with bipolar stimulating electrodes. Time-locked responses to GN stimulation were observed in 19 of 62 (31%) taste-responsive units identified in the PbN. Of these, 17 units produced excitatory responses following GN stimulation and 2 units showed evidence of inhibition. No evidence of antidromic activation of PbN units was apparent. These results are consistent with descriptions of the anatomical projections from the GN to the PbN and demonstrate that some portion of taste-responsive neural elements within the PbN receive direct cortical input. PbN units that followed GN stimulation could not be distinguished from those that did not follow either by their spontaneous rates or their response profiles. These results suggest that axons from the GN do not select targets within the PbN based on the particular response properties.

Taste responses in the parabrachial pons of ovariectomized rats.

Since the early 1970s it has been known that female rats prefer higher concentrations of sweet stimuli compared with males. Recent data have revealed that electrophysiological responses to sweet tastes recorded in the parabrachial nucleus of the pons (PbN), the second relay in the neural pathway for taste, are larger in diestrus female rats compared with those in males. Because it has been shown that ovariectomized rats have lowered preferences for saccharin compared with intact females, it is possible to predict that responses to sweet stimuli in the PbN of ovariectomized rats might be smaller than those in intact females. To investigate this hypothesis, electrophysiological responses to representatives of the 4 basic taste qualities, i.e., salty, sour, sweet and bitter, were recorded in the PbN of ovariectomized rats. Gustatory stimuli included NaCl (0.1 M), HCl (0.01 M), sucrose (0.5 M), quinineHCl (0.01 M) and Na-saccharin (0.004 M). Comparison of taste responses of 49 PbN units in ovariectomized rats with those in the PbN of intact female and male rats showed that responses to sweet stimuli were of comparable magnitude to those in female rats but elevated compared with those in male rats. However, responses of PbN units to quinine appeared to be larger in ovariectomized rats compared with those in the PbN of both intact female and male rats. These results suggest that decreased saccharin preference in ovariectomized rats may reflect a greater sensitivity to the bitter components of the taste of saccharin. Moreover, these data provide evidence that taste responses in the PbN are influenced by both the activational and organizational actions of ovarian hormones.

Corticofugal influence on taste responses in the parabrachial pons of the rat.

Although the anatomy of centrifugal input to gustatory neural structures has been described, little is known of the physiological mechanisms that convey this influence or of their functional significance. As a first step in the investigation of these issues, the effect of a reversible lesion in the gustatory neocortex (GN) on the neural code for taste in the parabrachial nucleus of the pons (PbN) was studied in rats. Electrophysiological responses to taste stimuli bathed over the tongue were recorded from single units in the PbN before, after and following recovery from an infusion of procaine-HCl into the GN. Test stimuli consisted of sapid solutions of NaCl (0.1 M), HCl (0.01 M), sucrose (0.5 M), Na-saccharin (0.004 M) and quinine-HCl (0.01 M). Infusions of procaine into the GN were correlated with both specific and nonspecific effects on the responsivity to gustatory stimuli in the PbN. Specific effects included: (1) changes in the magnitude of response to some tastants, but not others, in a given PbN unit, (2) changes in the across unit patterns produced by sweet stimuli and (3) the appearance of OFF responses in a subset of PbN units. Nonspecific effects were evidenced by changes in the spontaneous rates of activity and by enhancement or suppression of responses across all the tastants tested in a subset of PbN units. Comparison of these results with reports on the effects of decerebration suggests that some of these effects may be accounted for by interruption of the descending input from the GN to the PbN. In addition, the stimulus-specific effects that were noted following procaine infusion into the GN provide support for the suggestion that the GN specifically modifies the electrophysiological patterns that are evoked by salient taste stimuli.

Across unit patterns in the neural response to taste: vector space analysis.

1. In the study of the neural code for gustation, it has been suggested that the pattern of responsiveness across fibers or units in the neural pathway for taste may provide the basis for identification and discrimination among taste qualities. Two possible mechanisms of comparison between pairs of stimuli were discussed, as follows: 1) a labeled-line code, where one subset of units responds to one stimulus but not the other, and a second subset of units responds in just the opposite fashion; and 2) a frequency code, where all units always respond well to one stimulus and always respond poorly to the other. 2. Conventional analyses of across unit patterns of response in the taste system have employed the Pearson product-moment correlation and/or the neural mass difference as measures of similarity. These measures consider the relative firing rates for a given pair of stimuli (correlation) or the averaged absolute differences in the firing rates (neural mass difference) evoked by two stimuli. Neither of these metrics considers both the absolute and the relative strengths of response to a given pair of stimuli in the comparison of across unit patterns. 3. A new approach to the analysis of across unit patterns of response, called vector space analysis, was described. With this method, the responses to a given stimulus across units are viewed as a vector in n-dimensional space, where n is the number of units in the sample. The length of each vector provides an index of the overall strength of the response to a particular tastant, and the angle between two vectors is a measure of the similarity of the across unit patterns for a given pair of tastants. 4. A neural discrimination (delta, delta) was derived from this approach as a measure of the similarity of two vectors that incorporates information about both the overall magnitude of response and the distribution of responses across units for a given pair of of stimuli. A labeled line index (lambda, lambda) was also proposed to indicate the extent to which the discrimination between two stimuli may be encoded by the responses in two separate subsets of units. 5. Electrophysiological responses to representatives of the four basic taste qualities (salty, sour, sweet, and bitter) were recorded in 47 single units located in the parabrachial nucleus of the pons (PbN) of the rat. Conventional and vector space analyses were applied to the across unit patterns that were recorded from these units. Multidimensional scaling techniques were used to compare the results of each analysis.(ABSTRACT TRUNCATED AT 400 WORDS)

Taste responses in the parabrachial pons of male, female and pregnant rats.

Sex-related and pregnancy-related variations in taste preferences have long been known to exist in humans as well as animals. However, the neurophysiological underpinnings of these variations have not yet been described. In an effort to discover whether differences in hormonal state are reflected in the neural processing within the gustatory system, electrophysiological responses to representatives of the 4 basic taste qualities were recorded in the parabrachial nucleus of the pons (PbN) of male, diestrous female and pregnant rats. Results revealed that PbN units in female and pregnant rats showed larger responses to sweet stimuli than units in male rats. Also, a greater proportion of units in female and pregnant rats were classified as sweet-best compared with units in males. This result may correlate with the greater preference for sweet stimuli in female rats compared with males that has been reported in the behavioral literature. Analysis of response profiles with multidimensional scaling techniques showed that units that responded best to a given stimulus were placed near that stimulus for units from males, but not for units from female and pregnant rats. Hierarchical cluster analysis of response profiles suggested 3 clusters of units within each group of PbN units. Response profiles within clusters showed different types of units in male, female and pregnant rats. Collectively, these data suggest that ovarian hormones may act to alter the central processing of gustatory information. Evidence for both activational and organizational effects of ovarian hormones on the gustatory system is discussed.

Taste responses in the parabrachial pons of decerebrate rats.

1. Behavioral studies have shown that chronic decerebrate rats retain the capacity to react appropriately to gustatory stimuli (12), but do not form taste-illness associations (13). Little is known, however, about the effects of decerebration on the processing of gustatory information. The present experiment was designed to investigate this issue in the parabrachial nucleus of the pons (PbN). 2. Rats were decerebrated at the supracollicular level under ketamine and ether anesthesia and were prepared for electrical recording in the PbN. Thereafter, animals were maintained under Flaxedil, and wound edges were frequently treated with lidocaine. Heart rate, core temperature, and CO2 were monitored throughout each experiment. Control subjects were treated identically, except that they were not decerebrated. 3. Sapid solutions of NaCl (0.1 M), HCl (0.01 M), sucrose (0.5 M), saccharin sodium (0.004 M), and quinine HCl (.01 M) were used as taste stimuli. After a 10-s base line, each stimulus was bathed over the tongue for 10 s followed by a 10-s wait and a 20-s rinse of distilled water. The intertrial interval was at least 2 min. 4. Gustatory responses from 32 parabrachial units in 13 decerebrate rats were recorded. These were compared with responses in 31 units from the PbN of 16 intact rats. 5. Analysis of response profiles of PbN units in decerebrate rats showed that these units produced smaller responses to NaCl and HCl and larger responses to saccharin sodium compared with units in intact rats. 6. Despite changes in response magnitude, the temporal patterns of response (phasic-tonic relationships) were not different in PbN units in decerebrate rats compared with controls. Differences in the length of responses were, however, apparent. Responses to saccharin sodium were longer, response to NaCl, HCl and sucrose were shorter, and responses to quinine HCl were unchanged. 7. Results of a multidimensional scaling analysis of the response profiles across units showed that "taste spaces" for decerebrate and intact rats were similar. Units in each group were meaningfully placed near stimuli that evoked the best response in a given unit. Units that did not respond well to any stimulus were placed close together regardless of their best stimulus in both taste spaces. 8. Responses to the termination of the taste stimulus (OFF-responses) were observed in PbN units in the decerebrate rat but not in units from the intact rat. Twenty-one OFF-responses were recorded in 14 units; 6 of these occurred in the absence of a response to the stimulus.(ABSTRACT TRUNCATED AT 400 WORDS)

Neural and behavioral responsivity to ethyl alcohol as a tastant.

Three experiments were designed to study the sensory properties of ethyl alcohol (EtOH) in the rat. In Experiment 1, a conditioned taste aversion (CTA) was produced to 3%, 6% or 9% EtOH. None of these aversions generalized to any of the 4 basic tastants. However, rats in the 6% and 9% EtOH groups did generalize the CTA to a mixture of sucrose-QHCl but not to a mixture of NaCl-HCl. In Experiment 2, a CTA was produced to 6% EtOH and animals were then tested with all 6 combinations of the basic tastants. The CTA was found to generalize significantly to sucrose-QHCl and marginally to sucrose-HCl. In Experiment 3, single unit responses to gustatory stimuli were recorded in the nucleus of the tractus solitarius. Solutions of NaCl, HCl, sucrose, QHCl, 6% and 9% EtOH were bathed over the rostral tongue through a plastic flow chamber. Approximately half of the units responded to 9% EtOH. Analysis of the across-unit patterns of response revealed a weak relationship between responses to EtOh and sucrose in the first 1.0 sec of response.

Olfactory responses in the gustatory area of the parabrachial pons.

Electrophysiological responses to olfactory and gustatory stimuli were recorded in the same neural elements in the parabrachial nuclei (PbN) of rats under Flaxedil. Responses to olfactory stimuli varied in temporal pattern and magnitude from responses to gustatory stimuli. Intravenous infusion of Nembutal while recording from one unit appeared to alter the pattern of responsiveness across stimuli. Most importantly the response to one olfactory stimulus (vanilla) was eliminated by this procedure. Olfactory-gustatory elements were located in the lateral portion of the taste-responsive area of the PbN, just below the brachium conjunctivum. These results suggest that the PbN receives input from both olfactory and gustatory pathways and that these pathways may converge on the same neural elements within the PbN. This convergence may be part of a neurophysiological substrate for the perception of flavor.

Coding of gustatory information in the pontine parabrachial nuclei of the rabbit: magnitude of neural response.

An electrophysiological analysis was carried out on 82 neurons in the parabrachial nuclei to study coding of gustatory stimuli. The magnitude of neural discharge evoked by two concentrations of each of 4 basic taste stimuli were subjected to two types of analyses to evaluate neuronal specificity and across-element spatial patterning in the coding of taste quality. Results were compared and contrasted to those in rodents. Profiles of taste response of individual neurons were analyzed mathematically by Q-technique principal components analysis and cluster analysis to identify basic neuronal patterns of response. Four distinct patterns emerged which, based on the average profiles of response, were characterized as: NaCl-dominant, NaCl-HCl, sucrose-dominant, and non-specific. Analysis of the NaCl- and sucrose-dominant types of neurons indicated that neurons with the most narrowly tuned patterns of response to the taste stimuli could not effectively code specific taste qualities. Comparison of interstimulus correlations in magnitude of response across neurons between qualitatively different tastants and intrastimulus correlations between intensities of given tastants also revealed difficulties with the spatial pattern model of coding. The discrepant findings raise questions about an assumption utilized in the analysis of the model, viz., that all elements contribute homogeneously to the patterning code.

Coding of gustatory information in the pontine parabrachial nuclei of the rabbit: temporal patterns of neural response.

As an extension of the analysis of magnitude of response to gustatory stimuli in the parabrachial nuclei5, this study sought to determine to what extent time course of neural response coded information about taste quality. A principal components analysis and stepwise discriminant analysis were used to evaluate stimulus-related differences in time course of response. Temporal patterns of response over an 8.192 s period to the 4 basic types of taste stimuli were discriminated from one another at about twice chance level. The discrimination of different qualities of taste by time course exceeded discrimination of different intensities of the stimuli. Analysis of time course restricted to the first 2,048 s of response again revealed significant overall differentiation of the stimuli, but only NaCl and sucrose were individually discriminated. Temporally coded information about gustatory stimuli, particularly in terms of onset characteristics of response, appeared inadequate for perceptual differentiation of taste quality. Such coding might, however, complement an across-neuron spatial pattern code for taste quality in simplifying the decoding of taste input for control of reflexive responses that entail a more inclusive classification of taste stimuli.