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PubMed1982

Taste perception of sodium chloride in relation to dietary intake of salt.

Normotensive young adults, categorized as having high, medium, or low dietary intakes of salt based on a food habits questionnaire, participated in a series of discrimination, perceived intensity, and preference tests of solutions of NaCl and of salted tomato juice. In ad libitum preference tests, subjects with a low salt intake added less NaCl to salt-free tomato juice, and had higher salivary sodium levels. However, large individual variability precluded discernment of a clear-cut relation among these measures. No significant correlations were obtained between salt intake and detection thresholds of 57 subjects for NaCl in water or in juice. In water solutions, salt recognition was greater for the high intake group than for the other groups, with a reverse trend for tomato juice. The experiments demonstrated that 1) discrimination, sensitivity, perceived intensity, preference, and hedonic responses to salt were independent behavioral measures; 2) few sensory measures were related to estimated salt intake; 3) patterns of response to saltiness could not be extrapolated from water solutions to the more complex juice, 4) NaCl elicited a variety of qualitative responses, depending on concentration and medium of dispersion, and 5) a more accurate test instrument is needed for estimating dietary intake of salt.

Adolescent↗
PubMed1995

Molecular cloning of Ebnerin, a von Ebner's gland protein associated with taste buds.

Salivary secretions modulate taste perception. Taste buds in the circumvallate and foliate papillae are bathed in secretions of unique lingual salivary glands, von Ebner's glands (VEG). We have identified a rat cDNA encoding a novel protein of 1290 amino acids, Ebnerin, that is specifically expressed in VEG and released onto the tongue surface along the apical region of taste buds in the clefts of circumvallate papillae. Ebnerin possesses a putative single transmembrane domain at the C terminus with 17 amino acids in the cytoplasmic area. The extracellular region of Ebnerin contains a number of repeated domains with homology to the scavenger receptor cysteine-rich domain and to a repeated domain of bone morphogenetic protein-I and other related proteins. Western blot analysis reveals that Ebnerin exists in particulate and soluble forms in VEG and is present in secretions from VEG. In situ hybridization and immunohistochemistry demonstrate that Ebnerin is located in secretory duct epithelial cells of VEG and is released onto the tongue surface along the apical region of taste buds in the clefts of circumvallate papillae. The unique structure and localization of Ebnerin suggest that it may function as a binding protein in saliva for the regulation of taste sensation.

Amino Acid Sequence↗
PubMed2018

TAS2R38 Predisposition to Bitter Taste Associated with Differential Changes in Vegetable Intake in Response to a Community-Based Dietary Intervention.

Although vegetable consumption associates with decreased risk for a variety of diseases, few Americans meet dietary recommendations for vegetable intake. TAS2R38 encodes a taste receptor that confers bitter taste sensing from chemicals found in some vegetables. Common polymorphisms in TAS2R38 lead to coding substitutions that alter receptor function and result in the loss of bitter taste perception. Our study examined whether bitter taste perception TAS2R38 diplotypes associated with vegetable consumption in participants enrolled in either an enhanced or a minimal nutrition counseling intervention. DNA was isolated from the peripheral blood cells of study participants (N = 497) and analyzed for polymorphisms. Vegetable consumption was determined using the Block Fruit and Vegetable screener. We tested for differences in the frequency of vegetable consumption between intervention and genotype groups over time using mixed effects models. Baseline vegetable consumption frequency did not associate with bitter taste diplotypes (P = 0.937), however after six months of the intervention, we observed an interaction between bitter taste diplotypes and time (P = 0.046). Participants in the enhanced intervention increased their vegetable consumption frequency (P = 0.020) and within this intervention group, the bitter non-tasters and intermediate-bitter tasters had the largest increase in vegetable consumption. In contrast, in the minimal intervention group, the bitter tasting participants reported a decrease in vegetable consumption. Bitter-non tasters and intermediate-bitter tasters increased vegetable consumption in either intervention more than those who perceive bitterness. Future precision medicine applications could consider genetic variation in bitter taste perception genes when designing dietary interventions.

Adolescent↗
PubMed1990

Variations in human taste bud density and taste intensity perception.

Some variations in human taste sensitivity may be due to different numbers of taste buds among subjects. Taste pores were counted on the tongue tips of 16 people with videomicroscopy, and the subjects were divided into two groups (N = 8) by the rank order of their taste bud densities. The "higher" density group averaged 374 +/- 134 taste pores/cm2, while the "lower" density group averaged 135 +/- 43 tp/cm2. The higher density group had an average fungiform papilla density which was 1.8 times greater than the lower density group and an average of 1.5 times more taste pores/papilla. The subjects also rated the intensity for 4 suprathreshold concentrations of 5 taste stimuli placed on the same region of the tongue where taste pores were counted. The group with higher taste bud densities gave significantly higher average intensity ratings for sucrose (196%), NaCl (135%) and PROP (142%), but not for citric acid (118%) and quinine HCl (110%) than the lower density group. Thus, the subjects with higher fungiform taste bud densities also reported some tastes as more intense than subjects with fewer fungiform taste buds.

Arousal↗
PubMed1987

[Genetic constitution differences in patients with various forms of alcoholism].

Four groups of alcoholics were identified, according to the structure of psychopathological disturbances outside the acute period of abstinence and progression of the disease. There were inter-group differences in the level of familial history of alcoholism, alcoholic psychoses and psychic diseases, as well as in the mean values of some parameters of dermatoglyphics of palms, colour perception and taste perception of phenylthiocarbamide. The used clinical criteria of patients' distribution reflect the constitutional-genetic differences between them, which should be taken into consideration in developing differential pharmacotherapy.

Adult↗
PubMed1977

Taste acuity of the human palate. I. Studies with electrogustometry and taste solutions on young adults.

The purposes of the study were to determine whether or not taste perception was present in the area which would have been covered by the base plate of a full upper denture and, if taste perception was present there, to compare its strength to that of the remainder of the soft palate and of the apex and base of the tongue. The taste acuity of 32 dental students was measured at the apex and base of the tongue and on the hard and soft palate using two methods, an electric current and sweet, salty, sour and bitter test solutions, the latter in order to determine whether or not there exist differences in the perception of the different taste modalities in these areas. No taste perception could be demonstrated on the hard palate except in the region close to the border between the hard and soft palate, where the threshold values were very high compared with those for the soft palate immediately behind this border and for the tongue. The inter-individual range of the threshold values for the soft palate was very large. Further studies on the taste acuity of the human palate and its role in the total perception of taste are indicated.

Adult↗
PubMed1995

The need for excessive dietary sodium chloride following tympanoplasty.

Loss of a single nerve function in the peripheral network responsible for taste perception is traditionally considered clinically insignificant. However, we report the case of a 27-year-old woman who experienced significant selective taste loss for salt after manipulation of the chorda tympani during tympanoplasty. This effect may be explained by disorder of the functional neuroanatomy of salty taste perception together with strong lateralization of mastication to the affected side in this patient. Recently described inhibition of cranial nerve IX by cranial nerve VII is hypothesized as contributing to the contradiction between this case and the commonly accepted role of the chorda tympani in taste perception.

Adult↗
PubMed1984

Physical model approach to taste studies of drugs and pharmaceutical formulations.

This paper explores the physical model approach in studying the taste of drugs and assessing physical formulation factors for improving the undesirable taste of drugs. Various aspects of physiology relevant to the taste phenomenon have been reviewed to provide the biophysical basis for mathematical modeling. The model involves non-steady-state mass transport across the aqueous boundary layer and buildup of solute concentration at the essentially impermeable tongue surface. The theoretical predictions are consistent with experimental studies on the lag time to taste perception by the electrophysiological method and also with "instantaneous" psychophysical taste perception when solute concentrations much greater than the taste threshold are applied on the tongue. Within the framework of the non-steady-state model, novel experimental studies involving the use of a porous half-diffusion cell placed on the surface of an extended human tongue and the recording of the times for psychophysical taste response are proposed to quantify and provide mechanistic understanding of the taste of drugs and also physical formulation factors in overcoming undesirable taste properties.

Animals↗
PubMed1979

The occurrence of taste buds in the palate of human adults as evidenced by light microscopy.

There is some uncertainty in the literature as to the existence of taste buds in the palate of the human adult. In those histologic studies in which the ages of the individuals have been reported, taste buds have not been found in the palates of adults, but have been found in fetuses or newborn. However, clinical studies have demonstrated taste perception in the palate of the human adult. Thus, the aim of the present study was to attempt to find taste buds in the human palate in subjects of different ages. In serial sections of selected areas of the palatal mucosa from autopsy material from individuals 0--80 years of age no taste buds could be demonstrated. However, in four of seven subjects aged 25--44 years, one or two taste buds were found in biopsies from areas of the soft palate where taste perception had been demonstrated clinically just prior to excision. Thus the present study indicates that scattered taste buds exist also in the soft palate of human adults.

Adolescent↗
PubMed1982

Studies on the perception of taste: do primaries exist?

The idea that there are four primary tastes is basic to almost all research in gustation. Although this concept guides the formulation and interpretation of studies of taste psychophysics, as well as studies of taste stimuli, receptors, and neural organization, there is a surprising absence of studies designed to determine if this quadripartite view of taste is correct. The present group of three studies is designed to ask this question on a psychophysical level, comparing the taste data with combinations of tones, which appear to remain separate; subjects are asked: (a) whether tastes and tones--including mixtures--are perceived as singular or more-than-one, (b) whether increasing the number of components in a mixture (tastes or tones) results in increases in the perceived complexity, and (c) whether stimuli (tastes or tones) remain identifiable in mixtures with other stimuli. In all three experiments, it appears that the individual tones remained distinct and unaltered in combinations. Taste stimuli combined very differently from tones, in ways that suggested that the original components lost their identity, and sensations other than those in the original components (e.g., "primary tastes") were synthesized. From this it follows that taste is composed of many sensations, not just the "primary four."

Adolescent↗
PubMed1986

Taste intensity perception in aging.

Men (n = 91) and women (n = 79) between the ages of 23 and 88 years made cross-modal matches of distance to the perceived intensity of aqueous solutions representing the four basic taste qualities. Traditional analysis, which characterizes age-group performance in terms of the slope of a group's psychophysical function, yielded results consistent with previous findings in that some flattening of slope was observed in the oldest group. Analyses based on the slope of the functions generated by individual participants demonstrated significant regression on age for some qualities. None of these findings were observed in the analogous analysis of variance (ANOVA). Significant age-related changes in Intraclass Correlation Coefficient (ICC) were demonstrated by both ANOVA and regression analysis. The ICC reflects the consistency of an individual's discriminative response over repeated stimulus presentations. Its variation with age was dependent upon taste quality.

Adult↗
PubMed1986

Adverse effects profile of sulfhydryl compounds in man.

Many of the adverse reactions produced by penicillamine and other compounds with an active sulfhydryl group form a distinctive pattern when viewed as a class. Alterations in taste perception, mucocutaneous lesions, proteinuria due to immune-complex membranous glomerulopathy, and pemphigus are adverse reactions that have been encountered with all of the compounds discussed herein. Hematologic reactions such as neutropenia and thrombocytopenia occur rarely and with variable frequency. The angiotension converting enzyme inhibitor captopril has an active sulfhydryl group. When it was first given in high doses to patients with severe hypertension, adverse effects similar in pattern to those just outlined were reported. With reduced doses and more careful patient selection, the more serious reactions are no longer found, but disturbances of taste perception, rash, and oral mucosal ulcers are still encountered.

Anemia, Aplastic↗
PubMed1991

Ingestion patterns of food, water, saccharin and sucrose in streptozotocin-induced diabetic rats.

Changes in preference for sweet tasting solutions have previously been reported in diabetic rats. The present study was designed to use detailed analyses of drinking patterns to investigate changes in sweet taste perception in rats made diabetic with a streptozotocin (SZ) injection and tested with saccharin and a broad range of sucrose concentrations. Although meal patterns in diabetic rats have been studied extensively, drinking patterns and their relation to meal patterns have not been described. A second goal of this research was to use the detailed patterns of eating and drinking of the diabetic rat in an effort to understand the resulting hyperphagia. Rats were given IP injection of SZ or saline. Following the SZ injection, the rats showed marked increase in blood glucose levels, an increase in food and fluid intake and they failed to gain weight. The SZ-injected rats showed a loss of preference for saccharin and for high concentrations of sucrose. Patterns of sucrose ingestion that are correlated with taste perception were distorted in the diabetic rats. The detailed pattern analysis of eating showed that the diabetic-induced hyperphagia resulted from a marked increase in length of eating bouts. The increase in fluid intake in the diabetic rats resulted from both an increase in frequency and length of drinking bouts. Circadian patterns of both food and fluid ingestion were maintained in the diabetic rats.

Animals↗
PubMed1979

Taste acuity of the human palate. II. Studies with electrogustometry on subjects in different age groups.

The electrical taste acuity on the hard and soft palate and the tip of the tongue was determined in 140 subjects aged 13-81 years using an electrogustometer constructed for the study. The possible influence of several variables including age, sex, wearing of a full upper denture, smoking as well as medical and social factors on the threshold values was also studied. Taste perception was demonstrated on the soft palate and on an area of the hard palate close to the junction of the hard and soft palate in most subjects. No perception of the electrical taste was found in eleven subjects (8%) on either the hard or the soft palate and in an additional 33 subjects (24%) on the hard palate alone and 2 subjects (1%) on the soft palate alone. The taste thresholds on the hard palate were very high compared to those on the soft palate and those on the tongue. Older subjects generally had higher thresholds than did younger subjects and the differences were greater for the thresholds on the hard and soft palate than for those on the tongue. No statistically significant differences in threshold values were found between women and men, denture wearers and non-denture wearers or smokers and non-smokers.

Adolescent↗
PubMed1991

Smell and taste disorders, a study of 750 patients from the University of Pennsylvania Smell and Taste Center.

Smell and taste disorders are common in the general population, yet little is known about their nature or cause. This article describes a study of 750 patients with complaints of abnormal smell or taste perception from the University of Pennsylvania Smell and Taste Center, Philadelphia. Major findings suggest that: chemosensory dysfunction influences quality of life; complaints of taste loss usually reflect loss of smell function; upper respiratory infection, head trauma, and chronic nasal and paranasal sinus disease are the most common causes of the diminution of the sense of smell, with head trauma having the greatest loss; depression frequently accompanies chemosensory distortion; low body weight accompanies burning mouth syndrome; estrogens protect against loss of the sense of smell in postmenopausal women; zinc therapy may provide no benefit to patients with chemosensory dysfunction; and thyroid hormone function is associated with oral sensory distortion. The findings are discussed in relation to management of patients with chemosensory disturbances.

Burning Mouth Syndrome↗