[Measurement of differential threshold of taste using electrogustometry].
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Humans↗
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[The somatotype, blood hormone content and the threshold of taste sensitivity to table salt in young people with arterial hypertension].
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Adolescent↗
[The effect of dental prostheses on the electrogustometric threshold of taste perception].
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Dentures↗
Quality specific differences in human taste detection thresholds as a function of stimulus volume.
Taste detection thresholds for sodium chloride, sucrose, citric acid and quinine sulfate were determined with the Henkin three drop forced-choice method at stimulus volumes 0.05 ml, 0.50 ml, and 0.90 ml, with and without water rinses. Taste thresholds were inversely related to stimulus volume (median rs = -.68 and, within each volume, thresholds did not differ as function of water rinsing. The detection thresholds for sodium chloride (range: 15.06 mM to 6.7 mM), sucrose (range: 24.22 mM to 14.13 mM), citric acid (range: 1.47 mM to 0.5 mM) and quinine sulfate (range: 0.35 mM to 0.12 mM) were similar to those of other investigators using considerably larger stimulus volumes and different psychophysical procedures. The present results demonstrate that the Henkin three drop method provides a more optimal measure of changes in taste sensitivity when stimulus volumes of approximately 1 ml are used in place of the standard 0.05 ml stimulus volume.
Adolescent↗
Taste preference thresholds for Polycose, maltose, and sucrose in rats.
The taste preference thresholds of adult female rats for polysaccharide (Polycose), maltose, and sucrose were compared. The nondeprived animals were given 24-hr two-bottle preference tests (saccharide solution vs. water) and, starting at 0.008%, the saccharide concentration was increased daily. The rats first preferred the Polycose solution to water at 0.01% (0.0001 M), the maltose solution to water at 0.09% (0.0025 M), and the sucrose solution to water at 0.09% (0.0026 M). Thus, on a molar basis the rats' Polycose threshold was 25 to 26 times lower than their maltose and sucrose threshold. It was postulated that the low taste threshold for polysaccharides allows the rat to detect starch which, unlike sugar, is very low in solubility.
Animals↗
Taste dysfunction in irradiated patients with head and neck cancer.
Taste disorders caused by radiation therapy for head and neck cancer are common. This prospective study of 40 patients with head and neck cancer assessed changes in taste sensations during radiation therapy. The relationship between the time course and the degree of taste disorder was studied. The taste recognition threshold and supra-threshold taste intensity performance for the four basic tastes were measured using the whole-mouth taste method before, during, and after radiation therapy. Bitter taste was affected most. An increase in threshold for sweet taste depended upon whether the tip of tongue was included within the radiation field. The slope of the taste intensity performance did not change during or after radiotherapy. The pattern of salivary dysfunction was different from that of taste dysfunction. The main cause of taste disorders during radiation support the hypothesis that taste dysfunction is due to damage to the taste buds in the radiation field.
Adult↗
Palatal receptor contribution to and effects of palatal alteration on taste acuity thresholds.
To determine the contribution of the soft palate to the overall taste mechanism and the effects of palatal compromise (surgery, cleft palate, and trauma), four taste solutions representing sweet, salty, sour, and bitter were applied to the apex and base of the tongue and to the soft palate of 12 subjects in each of the control and palatally compromised groups. Each group was tested on two different occasions with the sessions 2 weeks apart and one in the morning and the other in the afternoon. Results indicate that the soft palate contributes to bitter and salty sensations to a greater degree than the other two sensations. Of these two, bitter is the more acutely experienced. Patients with compromised palates revealed higher taste acuity thresholds than the normal control group, particularly with bitter solutions. Taste acuity thresholds increased with age.
Adolescent↗
Taste. Robust across the age span?
The prevalence of taste loss over a discrete area of the tongue or palate is unknown; however, we have identified discrete losses in three etiological groups: head trauma, upper respiratory infection, and bulimia. We have now identified discrete losses in elderly subjects. To summarize, elderly subjects show elevated taste thresholds for some taste stimuli. Mild dysgeusia may act as a masking stimulus that makes taste thresholds appear to be elevated, and this may be more common in the elderly than the young. Discrete taste losses occur more often among the elderly than the young but usually go unnoticed (although these losses may contribute to elevated thresholds when the test procedure stimulates an area of loss). When the samples are at high concentrations, when the subject judges total intensity rather than typical quality, and when the whole mouth is used to do the tasting, the taste responses of elderly subjects look much like those of the young. Two factors contribute to the failure of people to notice localized taste loss. First, there appear to be mutually inhibitory connections between various taste loci such that if taste input from one area is blocked, the inhibition from that area is also blocked. This results in increases in perceived taste from the other areas. Second, a blank spot for taste can go unnoticed because taste is poorly localized. We can demonstrate this with an illusion. If a taste solution is painted from an area with receptors into an area that does not have receptors, the taste sensation seems to invade the area with no receptors. We suggest that a similar phenomenon may occur with areas from which receptors are lost. This localization illusion could then prevent a subject from noticing that an area has lost taste function. The discovery of discrete taste losses in a population of elderly subjects suggests that earlier failures to find substantial taste losses with age may reflect the redundancy of the taste system. This possibility raises the question of what functions taste subserves that require this kind of redundancy. The taste system appears to be "hard wired" to maintain the constancy of perceived intensity even if substantial taste areas are damaged. This constancy suggests that taste is serving important biological functions.(ABSTRACT TRUNCATED AT 400 WORDS)
Adult↗
Effects of a pressure surround on the regional taste detection threshold for sodium chloride.
The question as to whether tactile stimulation alters proximal taste function in humans has never been answered, despite the suggestion of anatomical and physiological associations between somatosensory and gustatory function in a number of species. In this study, we established NaCl detection thresholds for a 25 mm2 anterior tongue region on four test occasions in each of 12 men and 12 women. Testing was performed using the Regional Automated Taste Testing System (RATTS), a device that allows for accurate temporal and spatial presentation of tastants to the lingual surface. On each test occasion, a different negative pressure (vacuum suction) was applied around the stimulus presentation field of the glass stimulation device (i.e. 40, 50, 60 and 70 mmHg). The order of presentation of the vacua was systematically counterbalanced among subjects across sessions using 4 x 4 Latin square sequences. Neither the vacua nor their order of presentation meaningfully altered the taste threshold values, even though the higher vacua produced persistent discernible discomfort in most subjects. On average, taste thresholds tended to be marginally lower in women than in men. These data indicate that static vacuum-induced tactile stimulation around a discrete anterior taste field has no meaningful influence on NaCl detection threshold sensitivity.
Adult↗
[Effect of tobacco smoking on the electrogustometric threshold of taste perception].
Using an electrogustometric method studies of the taste sensitivity in 112 smokers and 160 non-smokers were carried out. In order to eliminate the effects of age, standardized electrogustometric thresholds of taste perception for 272 subjects were calculated. Then the mean values of those thresholds for smokers and non-smokers and mean square errors of mean values were computed. With Student's difference test is was indicated that the difference between the mean value of standard electrogustometric threshold of taste perception for the non-smoking groups is statistically significant. That means that smoking results in a decreased taste sensitivity, irrespective of the subjects' age.
Adult↗
Hypogeusia as a complication of uvulopalatopharyngoplasty and use of taste strips as a practical tool for quantifying hypogeusia.
Hypogeusia is an uncommon complication of uvulopalatopharyngoplasty (UPPP) and few reports in the literature have documented it. Excision of part of the soft palate and damage to the glossopharyngeal nerve or its lingual branch as a result of diathermy or surgery are the possible causes. The case of a 45-year-old male who suffered hypogeusia following UPPP is reported herein. He reported no improvement over a 6-month period. Quantitative assessment of his taste threshold for the 4 basic tastes using taste strips showed a score of 7/18, indicating hypogeusia. The possibility of taste disorder as a postoperative complication should be discussed before patients consent to UPPP Postoperative taste threshold assessment should be done using taste strips if the patient complains of taste disorders.
Ageusia↗
Taste and smell losses in HIV infected patients.
Human immunodeficiency virus (HIV-1) associated wasting is an increasingly common clinical manifestation of AIDS. The pathogenesis of wasting is multifactorial and includes reduced caloric intake as a major contributing mechanism. The perceptions of taste and smell play an important role in stimulating caloric intake and in optimizing nutrient absorption through cephalic phase reflexes. The purpose of this study was to evaluate the degree of losses in taste and smell function that occur in subjects infected with HIV. Taste and smell function was evaluated in 40 HIV infected individuals and 40 healthy control subjects matched for age, sex, race, smoking behavior, and number of years of education. Chemosensory tests administered to subjects included taste and smell detection thresholds, taste and smell memory tests, taste and smell discrimination tests, and taste and smell identification tasks. Significant differences were observed between experimental and control subjects in glutamic acid taste detection threshold (p < 0.001), quinine hydrochloride taste detection threshold (p < 0.001), menthol smell detection threshold (p < 0.001) and in the taste identification task (p = 0.006). Overall the results suggest abnormalities in the peripheral and central nervous systems, and subjective distortion of taste and smell. A significant correlation was not established between CDC classification of HIV infection and taste and smell function, although trends were observed suggesting worsening function with progression of HIV disease. These results document significant taste and smell losses in HIV infected subjects which may be of clinical significance in the development or progression of HIV associated wasting.
Acquired Immunodeficiency Syndrome↗
Taste difference thresholds for sucrose in two species of nonhuman primates.
The purpose of this study was to determine taste difference thresholds for sucrose in frugivorous spider monkeys and omnivorous baboons. Using a two-bottle preference test of brief duration, we presented four Ateles geoffroyi and four Papio hamdryas anubis with six different reference concentrations (RCs) of 25, 50, 100, 200, 300, and 400 mM sucrose and tested their ability to discriminate these from lower concentrations of this carbohydrate. The just noticeable differences (JNDs), expressed as Weber ratios (delta/I), were found to range from 0.075-0.25 in the spider monkeys, with a tendency for lower values with higher RCs. In contrast, the baboons showed the reverse trend, with the lowest Weber ratio of 0.10 at the two lowest RCs and higher values of up to 0.25 with the highest RC tested. Thus, the JNDs were found to be generally similar in both species and at least as low as in humans. The results support the assumption that both spider monkeys and baboons may use sweetness as a criterion for food selection. The different patterns of differential sensitivity for sucrose across the range of concentrations tested suggest a correlation between the ability to discriminate between different concentrations of sucrose and the dietary habits of the two species.
Animals↗
Effects of cortisol on blood pressure and salt preference in normal humans.
1. Adrenocorticotrophic hormone (ACTH) and corticosteroids stimulate salt appetite in laboratory animals. The hypothesis tested was that cortisol administration increases salt preference in humans. 2. Sodium taste studies (detection and recognition thresholds, taste intensity and preference tests) were conducted before, during and after cortisol administration (200 mg/day for 5 days) in normal men on a free diet. 3. Cortisol significantly increased systolic blood pressure (SBP), 113 +/- 3 - 130 +/- 4 mmHg, P < 0.05; diastolic blood pressure (DBP), 65 +/- 3 - 81 +/- 2 mmHg, P < 0.05; mean arterial pressure (MAP), 81 +/- 2 - 97 +/- 3 mmHg, P < 0.05; and bodyweight, 72.9 +/- 3.0 - 75.4 +/- 3.3 kg, P < 0.05. 4. Salt detection and recognition thresholds, taste intensity and preference for sodium chloride were unchanged following cortisol.
Adult↗
Late taste disorders in bone marrow transplantation: clinical evaluation with taste solutions in autologous and allogeneic bone marrow recipients.
The aim of this work was to determine the type and the significance of taste disorders in allogeneic bone marrow transplanted patients. In a retrospective study the taste threshold of a cohort of 15 allogeneic bone marrow transplanted patients, 4-51 months after transplantation (mean: 30.6 +/- 15.8), was compared to the taste threshold of 8 autologous bone marrow recipients, 4-48 months after transplantation (mean: 24.12 +/- 12.18), and to the taste threshold of a group of 20 consecutive normal subjects. Allogeneic bone marrow transplanted patients showed a significant hypogeusia for salt (Pearson's chi square p = 0.0002; Yates' correction p = 0.0007) and sour (Pearson's chi square p = 0.001; Yates' correction p = 0.008). No significant variations were observed for sweet and bitter. Autologous bone marrow recipients did not show any significant variation of taste acuity for sweet, salt or sour; a constant reduction of the taste threshold for bitter was observed, but the values were not significantly different from normal (Pearson's chi square p = 0.47; Yates' correction p = 0.83). So, late and selective taste disorders are observed in allogeneic bone marrow transplanted patients. Since the severity of the disorders is not strictly related to the severity of chronic oral G.V.H.D., taste analysis could discover the slightest, clinically undetectable cases of chronic oral G.V.H.D. The mechanism of immune aggression on the sensorial taste cells is poorly understood. Further trials are needed to define variations of taste acuity not only after allogeneic bone marrow transplantation, but also in systemic immune diseases.
Adolescent↗
Chemical and visual control of feeding and escape behaviors in the channel catfish Ictalurus punctatus.
Channel catfish, maintained individually in aquaria with dark substrate, responded to visual stimuli from above with escape behavior and to amino acid stimuli with feeding behavior. Feeding behavior was composed of a) appetitive patterns, such as barbel movements, orienting posture, and search swimming and b) consummatory patterns that included a halt in swimming, turning, snapping-biting, ingestion, mastication, and swallowing. The conditioning procedure, which consisted of 90 s presentations of a single amino acid followed by a food reward, influenced the duration and speed of the search swim. Swimming behavior was quantified by counting the number of turns greater than 90 degrees. Catfish turned 40-75 times to the conditioned stimuli, L-proline and L-arginine, but only 20-40 times to the nonconditioned stimuli. Olfaction rather than taste was involved in the conditioned response to L-proline because the highest possible contact concentration (3 x 10(-6) M) of L-proline within the stimulus eddies was at least 30 times lower than the estimated L-proline electrophysiological taste threshold (> 10(-4) M).
Animals↗
Clinical and physiological investigations in patients with taste abnormality.
The cause of taste abnormality was investigated in 25 patients with decreased taste sensation (hypogeusia group) and 14 patients with abnormal taste sensation (dysgeusia group) by examining taste threshold, salivary flow rate, Candida cell culture, and laboratory examination of peripheral blood. The cause of hypogeusia was identified as iron deficiency in 7 patients, oral candidiasis in 6, hyposalivation (xerostomia) in 6, and psychiatric distress in 3, and could not be determined in 3 (idiopathic). Dysgeusia was associated with psychiatric distress in 8 patients, oral candidiasis in 3, drug medication in 2, and hyposalivation in 1. In the hypogeusia group, the decreased taste sensation generally corresponded with elevated taste thresholds, which decreased along with improvement of the decreased taste sensation in all except the 3 patients with psychiatric etiology and 2 of the 3 patients with idiopathic etiology. In contrast, no elevation or depression of taste thresholds were observed in the dysgeusia group, and the abnormal taste sensation did not disappear in most cases; however, drug-induced dysgeusia improved completely within 2 months after cessation of the drug administration. The serum copper and zinc levels were not decreased in any patient, but a decreased serum iron level was observed in 7 patients. Based on these results, it is concluded that abnormal taste sensation may be induced by many oral and systemic disturbances and that hypogeusia, which may be induced by deficiency of iron but not of zinc or copper, is usually accompanied by elevation of taste thresholds, while dysgeusia is not.
Adult↗
[A study of measurements of and factors influencing threshold levels of taste perception].
The threshold levels of taste perception on the right and left side of the tip, root of tongue and soft palate in 60 healthy volunteers were measured by means of an electrogustometry test and a filter-paper disk taste test to confirm the following hypotheses: (1) the threshold on the tip of the tongue was lower than those of the root of the tongue and soft palate, (2) there was a different threshold level between sweet, salty, sour and bitter tastes on the tip of the tongue, (3) some personal properties influenced the person's threshold. Measured threshold levels were compared between these six locations with multiple comparisons. Factors influencing the threshold level on the tip of the tongue, thereafter, were investigated using multivariate logistic regression models. Those factors included sex, age, serological, psychological and behavioral factors. As a result, the thresholds levels on the tip of the tongue were significantly lower than the root of the tongue and soft palate. The thresholds for sweet and bitter taste on the tip of the tongue were also lower than those for salty and sour taste. Increase of age, male, serological increase of zinc and usual alcohol drinking were identified as factors of increase for several thresholds, and increase of anxiety was identified as a factor of decrease for two thresholds of four tastes (sweet, salty, sour and bitter) on the tip of the tongue in the logistic regression models. Increase of depression, mouth breathing, habitual tonus of the tongue and smoking did not appear to be influential factors.
Adult↗