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PubMed2005

[An evaluation of the usefulness of impulse-current stimulation in electrogustometry--preliminary report].

UNLABELLED: Electrogustometry is a simple and fast method of quantitative taste examination. The direct-current monopolar stimulating equipment was most frequently used until now. Aim of the study was to evaluate usefulness of the new method based on bipolar stimulation with impulse-current Furthermore, the authors wanted to determine taste thresholds using the equipment. MATERIAL AND METHODS: 50 healthy volunteers (25 women and 25 men) in the age of 17-50 were involved. The volunteers had a careful otolaryngological examination. Then the taste thresholds for each quarter of tongue were determined using the new equipment. Additionally, ten of the group of volunteers was examined in accordance to repetition time values. RESULTS: the determined values showed symmetry of taste thresholds, among the range of 4.9-26 microA for anterior 2/3 of the tongue and 41.5-93 microA for the 1/3 posterior. The examination with consideration to repetition time did not show increase of taste threshold after ten minutes stimulation. CONCLUSIONS: in conclusion the new kind of electrogustometry is precision and repeatable taste diagnostic method. Moreover the way of stimulation does not cause the phenomena of fatigue and adaptation.

Adolescent↗
PubMed2004

Taste disorders in healthy "carriers" and "non-carriers" of Candida albicans and in patients with candidosis of the tongue.

Impairments in taste perception may be caused by a number of factors, including the presence of Candida albicans in the oral cavity. We attempted to establish whether the presence of Candida albicans on the tongue is a cause of taste disorders by studying taste disorders in patients with candidosis of the tongue and in healthy "carriers" and "non-carriers" of C. albicans. Taste disorders and their severity were objectively assessed by the filter-paper disk method in 18 patients with candidosis of the tongue and in 33 healthy "carriers" and 167 healthy "non-carriers" of C. albicans. The gustatory function was re-tested in 7 patients and 8 "carriers" after treatment with topical anti-mycotic medication to detect any improvement. Patients with candidosis of the tongue and "carriers" of C. albicans demonstrated significantly higher incidences (p<0.001) of taste disorders than did "non-carriers". The mean taste threshold of each of the four individual taste qualities was significantly higher in patients with candidosis than in "non-carriers". The average taste threshold was significantly higher in "carriers" than in "non-carriers". Post-treatment improvement or recovery from taste disorders was obtained in 5 out of 7 patients (71.4%) with candidosis and in 7 out of 8 "carriers" (87.5%) of C. albicans. This study clearly demonstrates that not only overt candidosis of the tongue but also commensal harboring of C. albicans is a cause of taste disorders.

Administration, Topical↗
PubMed1991

Basic properties of umami and effects on humans.

This is a review of the taste of umami substances, and some related findings. The data demonstrate that, though the taste of the common umami substances such as MSG and IMP is mainly caused by their anions, the effects of their cations, such as Na, should not be ignored. The effects of cations approach the taste thresholds of umami substances. Although the taste threshold of MSG was slightly lower than that of Na, the threshold of IMP was found to be controlled by Na. However, the degree of saltiness was less than 10% above the threshold of the equivalent weight of NaCl. It was also found that the taste of IMP was probably caused by glutamic acid in saliva, since IMP itself has no umami taste. That is, IMP enhances the umami taste of MSG. Finally, comparison of umami sensitivity of Japanese and Americans revealed no difference.

Cross-Cultural Comparison↗
PubMed2005

Clinical and biological features associated with taste loss in internal medicine patients. A cross-sectional study of 100 cases.

Which are the main features associated with taste loss in patients exposed to a wide range of drugs and diseases? In 100 consecutive patients admitted to a ward of internal medicine, we assessed taste complaints, performance status, alcohol and tobacco consumptions, diseases, drugs and laboratory data, measuring the electrical taste threshold as primary outcome. After adjusting for age, taste thresholds were not associated with sex, body mass index, tobacco, thrush, drugs, aliageusia and phantogeusia. Features associated with threshold increase included alcohol intake>or=10 gd-1, impaired performance status, complaint of taste loss, atrophic glossitis, cerebral disease, and an erythrocyte mean corpuscular volume. A multivariate analysis identified age, alcohol intake, complaint of loss or altered taste, mean corpuscular volume, and performance status as independent factors associated with taste loss. Inpatients may be screened for taste loss by a few features, to identify those for whom a nutritional intervention should be focused.

Adult↗
PubMed2000

Automated electrogustometry: a new paradigm for the estimation of taste detection thresholds.

Electrogustometery, first introduced in the 1950s for the clinical assessment of taste function, has returned to favour in recent years. This is due, in part, to the credence given to the procedure by an increased understanding of the mechanisms of taste transduction. The reliability and validity of electrogustometric assessments of taste function should increase with the use of automated testing. An automated computer-controlled testing paradigm was used to obtain threshold estimates simultaneously from the left and right sides of the tongue in 97 volunteers aged between 17 and 63 years. A small but statistically significant advantage was found for thresholds from the right side of the tongue (P<0.01). The range of thresholds, and of interside differences obtained with this procedure, are reported, and practical issues related to testing are discussed.

Adolescent↗
PubMed1999

Chorda tympani nerve transection, but not amiloride, increases the KCl taste detection threshold in rats.

Water-restricted rats were trained to press one lever after KCl presentation and the other lever after distilled water. Water reinforcement was given after each correct response, and a time-out followed each incorrect response. Rats were trained and tested on KCl stimuli of varying concentrations. Threshold was defined as the KCl concentration corresponding to 1/2 the maximum asymptote of performance for each rat. The geometric mean KCl detection threshold for all rats was 0.033 M KCl. Rats that had the chorda tympani nerve (CT) bilaterally transected showed an average increase in KCl threshold of approximately 0.60 log10 units, whereas sham-operated rats showed no change. Control rats retested with 100 microM amiloride added to all KCl concentrations and water displayed no change in threshold. These results suggest that although the CT contributes significantly to the rat's sensitivity to KCl, amiloride-sensitive taste transduction pathways do not.

Amiloride↗
PubMed1983

[Determination of the thresholds of taste sensitivity to table salt in a population study].

The study of an organized population has revealed three types of gustatory sensitivity to sodium chloride: low, medium and high. A certain dependence of salt sensitivity threshold on sex and age has been found. The examination of hypertensive patients in hospitals has revealed that patients with low gustatory sensitivity to salt are characterized by sodium and water retention. High gustatory sensitivity suggests sodium deficiency and corresponds to salt appetite. High salt sensitivity threshold may serve an indication for the administration of diuretics and for dietary salt restriction necessary for hypertension prevention and treatment.

Adolescent↗
PubMed2001

Thresholds for sweet, salt, and sour taste stimuli in cockatiels (Nymphicus hollandicus).

Little is known about avian taste perception and how taste affects food choice. We designed a study to determine the concentrations of aqueous solutions of common chemical taste stimuli that result in altered consumption patterns. Using two-choice taste-preference tests, we studied the taste thresholds of caged cockatiels (Nymphicus hollandicus) for aqueous solutions of potassium chloride, a phosphate buffer (to test pH), fructose, and glucose. First, the preferred and nonpreferred bottle locations were determined for each bird. Then, depending on the compound, the test solutions were placed in bottles in either the preferred or the nonpreferred locations and water was placed in the opposite bottle. Four parameters were measured at the end of 3-day test periods (total consumption, consumption from water side, consumption from test solution side, and proportion of nonpreferred side consumption to total consumption). Experiments were repeated with increasing concentrations of test flavors until intake variables were significantly affected (P < 0.05). Cockatiels distinguished (P < 0.05) between purified water and 0.16 mol L(-1) potassium chloride, 0.40 mol L(-1) fructose, or 0.16 mol L(-1) glucose. The test birds did not distinguish between water and 0.05 mol L(-1) mono- and dibasic sodium phosphate buffer solution at any tested pH within the range of 4.9-7.7. When these findings are compared to previous experiments with the same birds, it becomes clear that the gustatory reactions of cockatiels for two different stimuli (e.g., NaCl and KCl) from the same general taste category (salt, sweet, sour) can vary widely. This variation in the responses to related stimuli could be the result of a number of factors including anion effects (for salts and acids) as well as nongustatory physiological processes (e.g., as renal control of blood osmolarity). Zoo Biol 20:1-13, 2001. Copyright 2001 Wiley-Liss, Inc.

Journal Article↗
PubMed1989

[Variability of serum zinc concentration and taste acuity in denture wearers].

The zinc appears to play a significant roles in enzymatic activities as well as taste qualities, and it has been given considerable attention to the decreased serum zinc concentration patients who has been suffering from changes in taste acuity. There is, however, no report regarding the influence of the zinc concentration related to the denture wearers taste qualities. This study was undertaken to elucidate the correlation between serum zinc concentration and taste acuity in denture wearers. Total of 66 subjects were selected on 35 male and 31 female, aged 22 to 81 years. Within 66 subjects, 16 male and 18 female were denture wearers on aged 35 to 81 years. Serum zinc levels were made using atomic-absorption flame spectrophotometry, and taste thresholds were tested using electrogustometer on the anterior and posterior part of the tongue and on the soft palate. The results were as follows: 1. Significant decrease in serum zinc concentration with advancing age were obtained in both male and female subjects (Male: Y = 123.1-0.4 X, R = -0.67, p less than 0.01, Female: Y = 103.5-0.2 X, R = -0.37, p less than 0.05, where Y is serum zinc concentration in micrograms/dl and X is age in years). 2. Significant increase in taste-thresholds in every area with advancing age were obtained in both male and female subjects. 3. Denture wearers showed low value of serum zinc concentration (Male: 90.7 micrograms/dl, Female: 91.7 micrograms/dl) compared to young subjects (Male: 110.8 micrograms/dl, Female: 102.6 micrograms/dl). 4. Denture wearers showed high value of taste thresholds (Anterior part of the tongue: 18.8 dB, Posterior part of the tongue: 15.8 dB, Soft palate: 18.9 dB) compared to young subjects (Anterior part of the tongue: 6.6 dB, Posterior part of the tongue: 7.6 dB, Soft palate: 8.8 dB).

Adult↗
PubMed1965

Temperature coefficients of the electrical thresholds of taste sensations.

Each papilla in an enlarged photograph of the tip of the tongue was identified electrically as belonging to one of the four basic taste sensations. The temperature coefficient of the threshold for electrical stimulation was observed for single papillae. The results seem to divide the four basic taste sensations into two different groups: sour-salty and sweet-bitter. This is the same division that has been reported with other methods.

Acids↗
PubMed1975

Abnormalities of taste sensation in cancer patients.

In fifty patients with cancer, subjective and objective correlates of anorexia of malignancy were studied. Decreased taste was reported by 25 patients, and an aversion for meat was reported by 16 patients. The decreased taste symptom correlated with an elevated taste threshold for sweet (sucrose), and the symptom of meat aversion correlated with a lowered taste threshold for bitter (urea). The likelihood of having a taste abnormality increased with increasing extent of disease, but not with histologic type of neoplasm. Patients with an abnormality of taste had an increased incidence of weight loss compared with patients with normal taste, even though many in the latter group had other causes of weight loss. These observations suggest that an abnormality of taste may be one determinant of the anorexia of malignancy. Better understanding of the anorexia in the cancer patient may contribute to the care of the patient.

Adult↗
PubMed2000

Amiloride increases sodium chloride taste detection threshold in rats.

The epithelial sodium-channel blocker amiloride has been shown to inhibit sodium responses in the 7th cranial nerve of the rat. In the signal detection task used in this study, amiloride (100 microM) treatment raised the NaCl threshold by approximately 1 log10 unit. The inhibition constant for amiloride was 1 microM at 0.013 M NaCl. Because the NaCl intake of adult rats has been shown to be related to the level of dietary NaCl exposure early in development, rats were exposed by way of maternal diet to 1 of 3 diets (0.1% NaCl, n = 8; 1.0% NaCl, n = 8; 3.0% NaCl, n = 9) from conception through weaning, to determine whether this treatment affects taste sensitivity. At Postnatal Day 30, rats were placed on 1.0% NaCl chow. This treatment did not affect NaCl detection or amiloride sensitivity in adulthood. The amiloride-induced shifts in NaCl sensitivity functions imply that the transcellular sodium transduction pathway is necessary for normal NaCl detection in the rat.

Amiloride↗
PubMed2006

Relation between bitter taste sensitivity and incidence or intensity of propofol injection pain.

BACKGROUND AND OBJECTIVE: In human beings, pain and taste perception are two major sensory inputs. We investigated whether increasing bitter taste sensitivity would increase intensity or incidence of pain associated with propofol, and whether there is a relationship between bitter sensitivity and venepuncture pain. METHODS: One hundred (50 males, 50 females) American Society of Anesthesiologists Grade I adults undergoing elective surgery were included in this study. Determination of the taste thresholds employed a series of propylthiouracil solutions. The filter paper disk method was used to measure the taste threshold. A 20-G intravenous (i.v.) cannula was inserted in the dorsum of the non-dominant hand. Venepuncture pain was assessed by using a numerical rating scale (NRS; 0, no pain and 10, extreme pain). Propofol 10 mL (100 mg) was injected over 30 s. Assessment of pain with i.v. propofol was made using a 4-point scale: 0, no pain; 1, mild pain; 2, moderate pain; 3, severe pain. RESULTS: The NRS score of venepuncture pain was 2.8 +/- 1.5. Sixty patients had pain during propofol injection. There was statistically significant correlation between bitter sensitivity and propofol injection pain, and between bitter sensitivity and venepuncture pain (P < 0.05). CONCLUSIONS: We conclude that increased bitter taste sensitivity correlates with increased intensity or incidence of propofol injection pain and NRS of venepuncture pain.

Adult↗