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PubMed1982

Population genetic models in the study of aging and longevity in a Mennonite community.

This is a preliminary report on a 3-year multidisciplinary study of aging among historically and genetically related Mennonite congregations in Kansas and Nebraska. Three aspects of longevity and aging are examined: (1) the relationship of heterozygosity to survivorship using 8 genetic blood group loci, (2) changes in taste sensitivity with age using 14 dilutions of PTC; and (3) life span correlations among parents and offspring during a 100 year period. Heterozygosity was found to be independent of survivorship. No diminution in taste sensitivity to PTC was found with increasing age although a significant difference in PTC taste thresholds was found between males and females. No relationship was found between nontasters and individuals with a history of thyroid disease. Mother's life span was found to correlate more closely with daughter than any other familial correlation.

Adolescent↗
PubMed1999

A kinetic study on benzoic acid pungency and sensory attributes of benzoic acid.

Aqueous solutions of benzoic acid (BA) were evaluated by two methods: (i) sensory profile: a descriptive test of sensory attributes combined with semiquantitative analysis; and (ii) pungency intensity measures as a function of time: a computerized recording using specific software. Kinetic parameters evaluated were maximal intensity (I(MAX)), total time of pungency (Ttot), rates of increase (V1) and decrease (V2), half-life (T1/2), area under curve (AUC) and time to maximal intensity (T(IMAX)). Results were analyzed by ANOVA, LSD test, iterative calculations and adjustment to equations according to mathematical models, regression analysis, principal component analysis (PCA) and clusters analysis. Pungency was the main sensory attribute of BA (3-36 mM) in the tongue and epiglottis. The seven kinetic parameters showed concentration-dependency (P < 0.001) and were described by different functions: (i) lineal: I(MAX) = 2.24 +/- 0.14C - 3.06 +/- 2.58, R2 = 0.98; T(IMAX) = 0.19 +/- 0.02C + 6.87 +/- 0.47, R2 = 0.92; V1 = 0.68 +/- 0.03C + 0.10 +/- 0.69, R2 = 0.99; AUC = 49.10 +/- 3.17C - 230.78 +/- 59.66, R2 = 0.98; (ii) potency: T1/2 = 6.62 +/- 0.61C(0.39+/-0.03), R2 = 0.97; V2 = 1.07 +/- 0.11C(0.53+/-0.04), R2 = 0.98; Ttot = 8.08 +/- 1.01C(0.43+/-0.04), R2 = 0.96. PCA revealed high correlation between (i) T(IMAX) and Ttot; (ii) T1/2 and V2; and (iii) I(MAX) and V1. Stimuli grouped across three main clusters: (i) 3 and 6 mM; (ii) 9, 12 and 18 mM; and (iii) 24 and 36 mM. Maximal pungency intensity best correlated with both concentration and persistence among kinetic parameters. Prototypical prickling of BA was observed at 12 and 18 mM.

Adult↗
PubMed1986

Design and analysis considerations for a longitudinal study of periodontal disease.

Perception and concern for the health changes in our aging population led the Veterans Administration to initiate an interdisciplinary and longitudinal investigation of the aging process, the Veterans Administration Normative Aging Study, in 1963. A cohort of the 2,280 healthy men of this study self-selected to enroll in the dental longitudinal study, an investigation of oral health in these healthy males. In 1968, 1,221 men between the ages of 25 and 75 began with a baseline cycle of 5 general series of examinations, including an interim health history and survey of dietary habits; masticatory performance and taste thresholds; salivary analyses; oral cytologic and radiographic survey and comprehensive clinical data on caries and periodontal status. Design considerations for the Dental Longitudinal Study included prospective planning of specific oral variables to be recorded, and provision of collection techniques to allow for additional analyses based on a wide menu of retrospective data. The volunteer cohort was screened to obtain men who met stringent general health criteria, who represented wide socioeconomic ranges and would likely remain geographically stable. Importantly, enrollment in the parent study was without regard for dental status or oral health. Administrative design considerations included orderly transfer for exam data to machine-readable format by use of optical scan forms designed to register specific oral variables, with security preserved for the primary source records and rapid record retrieval. Additional data collection requiring manual coding was designed to transfer spreadsheets of clinical impressions and diagnoses to computer retrieval protocols. Provisions for recording of exceptional circumstances, i.e., salient oral pathology, were recognized and the optical scan forms modified to index and retrieve such cases.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed2003

Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide.

The ability to taste the substance phenylthiocarbamide (PTC) has been widely used for genetic and anthropological studies, but genetic studies have produced conflicting results and demonstrated complex inheritance for this trait. We have identified a small region on chromosome 7q that shows strong linkage disequilibrium between single-nucleotide polymorphism (SNP) markers and PTC taste sensitivity in unrelated subjects. This region contains a single gene that encodes a member of the TAS2R bitter taste receptor family. We identified three coding SNPs giving rise to five haplotypes in this gene worldwide. These haplotypes completely explain the bimodal distribution of PTC taste sensitivity, thus accounting for the inheritance of the classically defined taste insensitivity and for 55 to 85% of the variance in PTC sensitivity. Distinct phenotypes were associated with specific haplotypes, which demonstrates that this gene has a direct influence on PTC taste sensitivity and that sequence variants at different sites interact with each other within the encoded gene product.

Alleles↗
PubMed1984

Salivary clearance of sugar and its effects on pH changes by Streptococcus mitior in an artificial mouth.

We recently developed a computer model of oral sugar clearance (Dawes, 1983), and an artificial mouth has now been constructed which will allow variation in the salivary parameters identified in the model and the study of their effects on bacterial acid production. Using a thin layer of S. mitior, strain 572, over a miniature Sb electrode to measure bacterial pH changes during sugar clearance from the "mouth", we found that three consecutive sets of "Stephan curves" could be obtained with the same bacteria during one day. In each of several experimental series, one salivary parameter was varied, while other parameters were held constant. The maximum pH decrease and the surface area of the registered Stephan curve (delta pH.min) were used as measures of acid production. The results indicate that the volume of "saliva" in the mouth before and after swallowing, the unstimulated salivary flow rate, and the buffer capacity had significant influences on the extent of the pH changes. Other factors, such as the maximum flow rate, the delay between start of stimulation and maximum flow, the volume of saliva in the mouth at time zero, and the taste threshold for sugar, were of lesser importance, confirming some predictions from the computer model.

Buffers↗
PubMed1981

The relative importance of genetic and environmental factors in hypertension in black subjects.

Essential hypertension is the most important cardiovascular disease in black subjects. The types of presentation, the pattern of organ involvement and the subsequent complications are similar in black races. The response (or lack of response) to different types of treatment are also alike in blacks when compared with caucasians. Striking racial differences are observed in the plasma and intracellular electrolytes, cation transmembrane transport, salt taste threshold, plasma renin activity and urinary kallikrein activity. The similarities within the black racial groups are very likely to be genetic, although the pattern of inheritance remains controversial. Differences, however, occur in the prevalence and severity of the disease among the black racial groups. That these differences are due partly to environmental causes can not be disputed because even within the same ethnic groups changing patterns are observed in the prevalence of hypertension, in the course of urbanization of rural communities, or on moving from a previously rural to an urban environment. Consequently, genetic factors may be the only important considerations in the severity of hypertension in black subjects.

Adrenergic beta-Antagonists↗
PubMed1993

Hypertension in Africa and effectiveness of its management with various classes of antihypertensive drugs and in different socio-economic and cultural environments.

Hypertension is the commonest cardiovascular disease in Africans occurring in more than 15% of the adult population in some studies. It occurs in the lower as much as in the higher socio-economic groups. Recent studies have confirmed earlier findings that essential hypertension in Africans is characterised by volume loading, low plasma renin activity, high salt taste threshold, high urinary sodium and low potassium excretion and high plasma aldosterone. The commonest complication of hypertension in Africans is congestive cardiac failure followed by cerebrovascular accidents. Coronary heart disease is rare. Even in the absence of overt heart failure and compounding factors like obesity, alcoholism, cigarette smoking, diabetes mellitus and myocarditis, evidence of abnormal left ventricular morphology and function is often present in newly diagnosed patients with moderate or severe hypertension. Response to monotherapy with beta-blockers or ACE inhibitors is usually poor but is good with thiazide diuretics or calcium channel blockers. The diuretics are an essential component of a two or three drug regime containing other classes of antihypertensive drugs. Cost of drugs is the most important determinant of compliance with drug treatment and consequently the likelihood of progression of the diseases to more severe forms in long term follow-up.

Africa↗
PubMed1989

[Interaction between food texture and dental health].

The consistency is one of the sensoric properties of a food item and forms the origin of texture. The texture of a food item can be distinguished in hardness, toughness, stickiness, juiciness and chewability. The consistency of food items may influence dental health. It is suggested that hard food cleans the teeth. The chewing pattern depends on the texture of the masticated food. Hard and tough food require a more horizontal movement of the lower jaw, contrary to soft and tender food which mainly require a vertical movement. An adequate food texture contributes to the acceptability and the preference of food.

Food↗
PubMed1988

[Effect of the incorporation of additives on the aging of corn starch gels and "arepas"].

This research was carried out to investigate the effect of the incorporation of various additives on the ageing of corn starch and arepas. Starches were extracted from the endosperm of degerminated corn by a wet milling process, and its retrogradation, with or without the incorporation of additives was evaluated using the Brabender amilograph and by measuring the viscosity changes of the starch gels through time, using a Brookfield viscometer model RVT. The most effective additives in retarding the rate of ageing of starch gels, were used in the arepas. Likewise, trained panelists were utilized to find the levels of the additives incorporated in the arepas, by running taste threshold tests for each one of the additives. Textural changes of the arepas--maintained at two different storage temperatures, 9 degrees and 23 degrees C--were evaluated using an Instron texturometer. Preliminary tests with the corn starch allowed to choose the following additives: distilled monoglicerides, guar gum and hydrogenated vegetable oil. The effect of 15 different combinations of these additives on the texture of arepas was then studied, and findings revealed that only three of them were able to totally revert the retrogradation process, and maintain the hardness and elasticity within the expected range of a fresh-made arepa, when this is reheated until reaching a maximum temperature of 49 degrees C. A 66% of the hardening of the arepas prepared without additives can be reverted with the reheating process, but only if the product has not suffered dehydration. When stored for 24 hours at room temperature, unpacked arepas have a surface moisture loss of 47%, and even if reheated, hardening becomes irreversible in 84.6% of them.

Food Additives↗
PubMed1979

Effects of cortical, hypothalamic, and hippocampal lesions on chronic alcohol intake and preference in rats.

The effects of cortical, hippocampal, and suprachiasmatic (hypothalamic) lesions on forced alcohol consumption, alcohol preference and the distribution of alcohol intake throughout the day were examined in rats. Controls included by hypothalamic sham-operated and unoperated groups. Baseline water intake during light and dark and initial alcohol preference (10% alcohol versus water) were determined. All animals then were placed on a forced alcohol consumption regimen consisting of ad lib lab-chow and 10% ethanol in water. On the sixth day of each week during the alcoholization regimen, light and dark phase alcohol intake was assessed and on the seventh day of each week, a 24-hr, two-bottle alcohol preference test (10% ethanol) was given. After nine weeks on the forced alcohol regimen, all animals were given a seven day "withdrawal" period consisting of access to plain water and to 10% alcohol in water. Throughout both the forced alcoholization and withdrawal periods, the lesioned groups, especially the cortically lesioned group, displayed a significantly greater preference for the 10% alcohol solution than any of the control groups. Control and lesion groups did not differ significantly in their preference for a 5% alcohol solution or for a quinine solution, suggesting that simple taste threshold changes probably would not account for these data. The results are discussed in terms of the possibility that the brain lesions may have rendered the animals more sensitive to the "addictive" and/or reinforcing properties of ethanol.

Alcohol Drinking↗
PubMed1992

Relationships between ingestion and gustatory perception of caffeine.

We observed that taste detection thresholds for caffeine (CAF) are elevated in habitual CAF users relative to nonusers. A series of experiments were carried out to explore that relationship and assess the influences of salivary CAF and acute vs. chronic CAF ingestion. A significant correlation between CAF ingestion and taste threshold was noted in two studies of U.S. adults, although this was not observed in a parallel study involving an Argentinean population. Acute CAF ingestion (5.5 mg/kg) had no appreciable effect on taste thresholds. Threshold values greatly exceeded even peak salivary CAF levels, indicating that classical taste adaptation was an unlikely influence. Chronic CAF ingestion (450 mg/day for 3 weeks) also had no consistent effect on taste thresholds for CAF or other taste stimuli. Although a number of explanations are considered, we suggest that the sensory phenomenon may reflect preexisting differences between CAF users and nonusers or perhaps an effect of exposure to other bitter and/or CAF-containing foods and beverages.

Adult↗
PubMed2003

Taste perception with age: generic or specific losses in supra-threshold intensities of five taste qualities?

The influence of ageing on supra-threshold intensity perception of NaCl, KCl, sucrose, aspartame, acetic acid, citric acid, caffeine, quinine HCl, monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP) dissolved in water and in 'regular' product was studied in 21 young (19-33 years) and 21 elderly (60-75 years) persons. While the relative perception (intensity discrimination) seems to be remarkably resistant to the effect of ageing, the absolute perception (intensity rating) decreased with age for all tastants in water, but only for the salty and sweet tastants in product. When assessed while wearing a nose clip, only the perception of salty tastants was diminished with age. The slopes of the psychophysical functions were flatter in the elderly than in the young for the sweet, bitter and umami tastants in water, and for the sour tastants in product only. The age effects found were almost exclusively generic and never compound-specific within a taste. This study indicates that the relevance of determining intensities of tastants dissolved in water for the 'real life' perception of taste in complex food is rather limited.

Adult↗
PubMed2001

Taste perception with age: generic or specific losses in threshold sensitivity to the five basic tastes?

Detection thresholds for NaCl, KCl, sucrose, aspartame, acetic acid, citric acid, caffeine, quinine HCl, monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP) were assessed in 21 young (19-33 years) and 21 elderly (60-75 years) persons by taking the average of six ascending two-alternative forced choice tests. A significant overall effect was found for age, but not for gender. However, an interaction effect of age and gender was found. The older men were less sensitive than the young men and women for acetic acid, sucrose, citric acid, sodium and potassium chloride and IMP. To detect the compound dissolved in water they needed a 1.32 (aspartame) to 5.70 times (IMP) higher concentration than the younger subjects. A significant decline in thresholds with replication was shown. The age effect found could be attributed predominantly to a generic taste loss.

Acetic Acid↗
PubMed1981

[Threshold for electric stimulation of taste in diabetes mellitus].

This paper informs about the electrogustometrically determined stimulus-threshold of gustation in 82 patients with diabetes mellitus in comparison with a group of 107 non-diabetics without disturbance of gustation. The stimulation of the tongue was performed with a unipolar electrode switches as a cathode. The electric impulse was measured in microA and the threshold was found to increase with age, in general. In both groups the thresholds tend to higher values in males in contrast to females as well as smokers opposed to non-smokers. With references to the control group the diabetics showed higher values in the electric taste threshold (statistically significant with P = 0.1%). It was noticed that in the diabetics at the tip of the tongue a higher threshold was present than at the margins of the tongue, being in the inverse ratio to the control group and to normal.

Adult↗
PubMed1998

Salt taste sensitivity and blood pressure in adolescent school children in southern Nigeria.

This cross-sectional study was undertaken to observe the relationship between taste recognition threshold for NaCl (salt taste sensitivity) and blood pressure (BP) prior to the onset of clinical hypertension. The study involved 160 girls and 159 boys aged ten through seventeen years. Three hundred and nineteen (35%) of the total population were relatively insensitive to NaCl taste (defined as threshold value > or = 60mM NaCl). In this, there was significant gender difference (chi 2 = 9.66, df = 2, p = 0.022) in the distribution of salt taste sensitivity, with more boys than girls having higher threshold values (> or = 60mM NaCl). In addition, a highly significant (p = 0.0103) but weak association (r = 0.1439) between salt taste sensitivity, and systolic BP was evident after adjustment for other confounding variables. This finding appears fairly specific for NaCl sensitivity, as no systematic relationship between any of the individuals parameters of BP (that is systolic, diastolic and mean arterial pressures) and threshold values for sucrose, urea and HCl was apparent. Overall, however, the bulk of the data does not support a major role for NaCl taste sensitivity in the determination of BP levels in this group of Nigerian adolescents. Rather, height and gender were the most important factors that influenced BP.

Adolescent↗
PubMed1996

Some basic psychophysics of calcium salt solutions.

Detection thresholds and the taste qualities of suprathreshold concentrations of calcium salt solutions were assessed. Average taste detection thresholds for calcium chloride (CaCl2), lactate (CaLa), hydroxide, phosphate and gluconate ranged between 8 and 50 mM, with no reliable differences among the various salts. Between-subject variability ranged over four orders of magnitude and reliability coefficients for repeated detection threshold tests of CaCl2 averaged r = 0.52. In an odor detection test, subjects could reliably discriminate 100 but not 1 mM CaCl2 and CaLa from water. The taste of suprathreshold concentrations (1-100 mM) of CaCl2 and CaLa was considered unpleasant. At 1 mM, CaCl2 solution was rated as 35% bitter, 32% sour, 29% sweet and 4% salty. At higher concentrations the sweet component diminished and the salty component increased, so that 100 mM CaCl2 was rated as 44% bitter, 20% sour, 1% sweet and 35% salty. CaLa solutions were considered to be significantly less bitter and marginally more sour than equimolar CaCl2 solutions. Thus, the taste of calcium varied with both the form and concentration of salt tested, but included both sour and bitter components. Saltiness was identified only in high (> or = 32 mM) concentrations of CaCl2, and thus was not necessarily a component of calcium taste.

Adult↗