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At least 955 records · Page 53Linked to original sources
PubMed2003

Analysis of taste disturbance before and after surgery in patients with vestibular schwannoma.

OBJECT: The frequency, nature, and history of subjective taste disturbance before and after vestibular schwannoma (VS) surgery was investigated. METHODS: Personal interviews were conducted in 108 patients with unilateral VS. Abnormalities in taste perception, either a significant reduction or a change in character, were experienced by 31 patients (28.7%) before surgery and by 37 (34.3%) after tumor removal. Preoperative taste disturbance worsened after surgery in five (16.1%) of the 31 patients, remained unchanged in eight (25.8%), improved in two (6.5%), and became normal in 16 (51.6%). Taste disturbance occurred postoperatively in 22 (28.6%) of 77 patients who had experienced no preoperative taste disturbance. The mean onset of the abnormality after resection was 1.1 +/- 1.7 months. Postoperative taste disturbance resolved in 24 of the 37 patients (64.9%) within 1 year after onset. CONCLUSIONS: Subjective taste disturbance was common before and after VS removal, and the natural history of this condition was very variable in the pre- and postoperative periods. All patients who undergo surgery for VS should receive appropriate counseling about the likelihood and course of postoperative complications, including dysfunction of the sensory component of the facial nerve.

Adult↗
PubMed2004

Taste + odor interactions in compound aversion conditioning.

In three experiments with rats, taste + odor interactions in compound aversion conditioning were investigated. In Experiment 1, two odors (0.02% almond and 0.02% orange) were compared on single-element odor aversions, taste (denatonium) potentiated odor aversions, and potentiated odor aversions following taste extinction. Although no odor differences were seen following single-element conditioning, both types of potentiated orange odor aversions were stronger than their almond odor counterparts. These data show that odors of similar conditionability are differentially potentiated by the same taste. To determine whether these differences were due to unique perceptual representations, the effects of elemental extinction or compound extinction on aversions to the compound were investigated in Experiments 2 and 3. In Experiment 2, orange odor extinction weakened responding to the compound significantly more than taste extinction did. In contrast, almond odor extinction and taste extinction produced similar decrements in responding to the compound in Experiment 3. These results suggest that the perceptual representation of these specific taste + odor compounds are different, and they are discussed in regard to configural and within-compound association accounts of potentiation.

Animals↗
PubMed1999

Contribution of different bitter-sensitive taste cells to feeding inhibition in a caterpillar (Manduca sexta).

Many compounds that taste bitter to humans also inhibit feeding in insects. Caterpillars (e.g., Manduca sexta) detect these compounds with a few bitter-sensitive taste cells. This study examined the role of these taste cells in feeding inhibition. Behavioral studies demonstrated that 3 bitter compounds (caffeine, salicin, and aristolochic acid) all inhibited feeding rapidly in Manduca sexta. Electrophysiological studies revealed that each pair of bitter-sensitive taste cell differs in responsiveness to the bitter compounds. Ablation studies indicated that (a) those pairs of bitter-sensitive taste cells that responded vigorously to a particular bitter compound were sufficient to inhibit feeding on diets containing the same compound, but that (b) no pair of bitter-sensitive taste cells was necessary for inhibiting feeding. Thus, the different pairs of bitter-sensitive taste cells appear to make partially redundant contributions to feeding inhibition.

Animals↗
PubMed2000

Taste sensitivity to sodium chloride and sucrose in a group of adolescent children in Northern Nigeria.

In a sub-population of Nigerian children in the southern rain forest of Edo State, we recently observed widespread relative insensitivity to the taste of sodium chloride (NaCl-salt). This prompted the present study, in which we measured taste recognition threshold to NaCl (30, 60, 120, 180 mM) and sucrose (15, 50, 100, 150 mM) in a group of fifth-and sixth-grade pupils in the northeastern semi-Sahel part of Nigeria, in order to observe the extent to which the findings cited above would apply to similar groups of Nigerians with different ethnic backgrounds in other parts of the country. Three hundred twenty-eight pupils (149 boys, 179 girls) from 9 to 18 years of age were involved. Five subjects were taste-blind to the highest concentration (180 mM) of NaCl. In addition, 44.5% of the study population did not taste NaCl until a concentration of 60 mm or higher was used. This distribution was influenced neither by gender (x2 = 2.75, df = 3, P = .43) nor age (r = .029, P = .60). In addition, only 33% of the population recognized sucrose sweetness at a sucrose concentration of 15 mm or lower. The remaining two-thirds of the population had sucrose threshold values of 50 mm or higher and neither gender (x2 = 3.09, df = 3, P = .379) nor age (r = .046, P = .41) influenced these findings. These results substantiate our earlier observations that relative taste insensitivity to salt (NaCl) may be common in Nigerian children. When compared to our earlier data, these results indicate that taste insensitivity to NaCl and sucrose may be more common in children in the northern parts of the country, thus suggesting that geographic location and ethnicity may be important variables in taste perception of NaCl and sucrose in adolescent Nigerians.

Child↗
PubMed2002

The development of the tongue and morphological and cytological changes in taste discs of Rana esculenta.

From the 38th developmental stage of the tadpole of Rana esculenta the process of tongue formation consists in the fast growth of the lining of the oral cavity floor anteriorly and faucially. This process is accompanied by the development of taste organs on the dorsal side of the tongue. At developmental stages 39-42 taste disc anlages are covered by a layer of ordinary epithelial cells. At these stages, in some cells of a taste disc single synaptic-like vesicles with an electron-dense core appear. Apart from that, as early as at stage 42 differentiation of the cells of a taste disc can be observed at the ultrastructural level. It is only at the 44th stage that all cell types characteristic for the mature TD can be distinguished in TEM (i.e., taste cells, basal cells and three kinds of associate cells: mucous, wing and sustentacular). Starting from that stage changes in the cell membrane can be observed indicating the presence of afferent synaptic junctions. The antibody used in the experiment was raised against neuron-specific enolase (NSE). At each of the developmental stages investigated (38, 42, 45) nerve fibres within the connective tissue beneath the epithelium of a taste disc anlage were immunopositive for NSE. From stage 42 onwards neural elements present in the basal part of the epithelium of a taste disc anlage were also NSE-positive. Basal cells did not show immuno-reactivity for NSE at any of the developmental stages investigated.

Animals↗
PubMedDate not supplied

Buccal mucosal cancer patient who failed to recover taste acuity after partial oral cavity irradiation.

PURPOSE: We report a patient who suffered from prolonged loss of taste acuity after partial oral cavity irradiation. METHODS: The electric taste threshold (ETT) of each point in the oral cavity was measured with an electric gustometer to evaluate quantitative local taste acuity. A subjective total taste acuity (STTA) scale was used to evaluate subjective total taste acuity. CASE: A 61-year-old male patient with right buccal mucosal cancer underwent radiation therapy more than 11 years ago, and has suffered from loss of taste acuity since then. He received electron beam irradiation to part of the oral cavity and right upper neck, mainly the right buccal mucosa near the retromolar trigone and a metastatic right submandibular node. He did not receive irradiation to the anterior portion of the tongue or left side of the posterior portion of the tongue. His ETT scores for each point were equal to or greater than 26, and his STTA score was grade 3. CONCLUSION: The present case implies that radiation damage to part of the oral cavity can cause the loss of subjective total taste acuity.

Carcinoma, Squamous Cell↗
PubMed2003

Stimulus preexposure reduces generalization of conditioned taste aversions between alcohol and non-alcohol flavors in infant rats.

Results of 3 experiments showed that infant rats (age 13-17 days) generalize conditioned taste aversions between alcohol and non-alcohol tastes such as a mixture of sucrose and quinine, apple cider vinegar, or coffee. Nonreinforced preexposure to those tastes reduced generalized aversions between them. Generalization between alcohol and sucrose-quinine was reduced not only after preexposure to both tastes, but also when only the nonconditioned taste was preexposed, whereas with alcohol and vinegar, both tastes had to be preexposed to obtain that effect. In no case was generalization reduced when only the to-be-conditioned taste was preexposed. Previous experience with alcohol alone, as well as with similar gustatory stimuli, may enhance subjects' ability to differentiate them during infantile stages in rats.

Animals↗
PubMed2003

Improvement of taste sensitivity of the nursed elderly by oral care.

It has been suggested that oral care is essential for improving the quality of life (QOL). The aim of oral care involves not only maintenance of oral health but also enhancement of mastication and appetite by means of improving taste sensitivity. There are, however, few studies that have investigated the effect of oral care on taste sensitivity. In the present study, we focused on tongue brushing among oral care and examined the changes in taste sensitivities by mild tongue brushing in the nursed elderly. Ninety subjects, over 64 years old with ability to communicate, were divided into 2 groups, one was the cared group (subject's tongue was brushed) and the other was the control group (not brushed but rinsed). The thresholds for four primary tastes such as saltiness, sourness, sweetness and bitterness were measured before and after treatments using the whole mouth method. The mean recognition thresholds for salty and sour tastes significantly decreased after tongue brushing in the cared group, while those for all four tastes were not changed after mouth rinsing in the control group. The present result suggests that mild tongue brushing may enhance taste sensitivity of saltiness and sourness in the nursed elderly.

Aged↗
PubMed2003

Amiloride-insensitive currents of the acid-sensing ion channel-2a (ASIC2a)/ASIC2b heteromeric sour-taste receptor channel.

Acid-sensing ion channel-2a (ASIC2a) is an amiloride-blockable proton-gated cation channel, probably contributing to sour-taste detection in rat taste cells. To isolate another subtype of the sour-taste receptor, we screened a rat circumvallate papilla cDNA library and identified ASIC2b, an N-terminal splice variant of ASIC2a. Reverse transcription-PCR analyses confirmed the expression of ASIC2b transcripts in the circumvallate papilla and, moreover, demonstrated its expression in the foliate and fungiform papillae. Immunohistochemical analyses revealed that ASIC2b, as well as ASIC2a, was expressed in a subpopulation of taste cells in the circumvallate, foliate, and fungiform papillae, and some of the cells displayed both ASIC2a and ASIC2b immunoreactivities. Subsequent coimmunoprecipitation studies with circumvallate papillae extracts indicated that ASIC2b associated with ASIC2a to form assemblies and, together with our immunohistochemical findings, strongly suggested that both ASIC2 subunits formed heteromeric channels in taste cells in the circumvallate, foliate, and fungiform papillae. Oocyte electrophysiology demonstrated that the ASIC2a/ASIC2b channel generated maximal inward currents at a pH of < or =2.0, which is in agreement with the in vivo pH sensitivity of rat taste cells, and that the amiloride sensitivity of the heteromer decreased with decreasing pH and was almost completely abolished at a pH of 2.0. These findings provide persuasive explanations for the amiloride insensitivity of acid-induced responses of rat taste cells.

Acid Sensing Ion Channels↗
PubMed2004

Tastes associated with products in contact with drinking water.

Over the past 9 years the Australian Water Quality Centre (AWQC) has conducted testing in accordance with Australian and New Zealand Standard AS/NZS 4020--"Products for use in contact with drinking water" (1999). A test included as part of this standard is taste of water extracts. This test assesses the ability of products to impart discernible taste to drinking water using panellists trained in accordance with Standard Methods for the Examination of Water and Wastewater--Flavour Profile Analysis 2170 B (1999). Over 1000 products from companies worldwide, have been assessed at the AWQC in accordance with AS/NZS 4020 including pipes, valves, tap fittings and numerous other products used in contact with water. The products must not impart any discernible taste to obtain compliance and be deemed suitable for use in contact with drinking water. This study compiles the products assessed and the types of tastes obtained from both chlorinated and non-chlorinated extracts. In particular the study focuses on taste associated with polyethylene pipes, coatings and valves, which in some instances have been problematic. Analysis revealed that most taste problems occur when chlorinated water has been used in extraction experiments and this is in line with consumer complaints regarding taste imparted by plumbing products. The collation of this data provides a valuable assessment for manufacturers, the water industry and consumers.

Chlorine Compounds↗
PubMed2004

[Changes of taste bud and fungiform papillae after 60Co radiation in rat].

OBJECTIVE: To observe the morphological changes and the regenerating ability of the fungiform papillae and taste buds after 60Co radiation with clinical doses in rats. METHODS: The heads, faces and necks of 30 SD rats were radiated with a large dose and one time of 60Co in the clinical radiation. The general living condition and the number and shape of the fungiform papillae and taste buds of the tongues were observed after the radiation in rats. RESULTS: In the group of 60Co radiation, the animals had wilting, decreasing appetite, losing weight. The heads, faces and necks of animals appeared redness, peeling of hair, increasing of secretions in 5 days after the 60Co radiation. The changes reached the summit in 10 days and the general living condition of the animals recovered in 60 days. The fungiform papillae and taste buds of the animals appeared degeneration, atrophy and collapsing in 5 days after the 60Co radiation. The injuries reached the summit in 10-20 days and the fungiform papillae and taste buds regenerated partially, and the some atrophied fungiform papillae and taste buds were not regenerated in 60 days. CONCLUSION: The damage to fungiform papillae and taste buds of tongue following the 60Co radiation with the clinical doses was very serious. The damaged fungiform papillae and taste buds can regenerate partially, but not completely.

Animals↗
PubMed2006

Taste comparison of corticosteroid suspensions.

OBJECTIVE: Although numerous taste studies have compared the palatability of antibiotic suspensions, few have compared the palatability of corticosteroid suspensions. Therefore, we compared the taste of 8 commonly prescribed liquid corticosteroid suspensions with the intent to help guide prescribing practices and improve patient compliance. METHODS: We conducted a randomized, double-blind study using 31 adult volunteers ages 24 to 57. All volunteers were asked to sample 8 different pediatric corticosteroid suspensions and to rate the palatability of their taste and aftertaste. The mean scores for each sample were then compared. RESULTS: The 8 suspensions fell into 2 groups based on their taste scores: one group with relatively high scores or more acceptable tastes (Orapred, Pediapred, and a dexamethasone suspension) and a second group with relatively low scores or less acceptable tastes (a prednisone suspension and 4 cherry-flavored prednisolone suspensions). CONCLUSIONS: The results demonstrate a significant difference in palatability between corticosteroid suspensions. Not only will this new information help clinicians choose between otherwise equivalent corticosteroid suspensions but, given the importance children place on taste, may improve compliance as well.

Administration, Oral↗
PubMed1991

[A study of taste-sensitivity in pre-school children with special reference to its time-course according to their growth].

Sensitivity to drops of sweet, salty, sour and bitter tasting test liquids was evaluated in 47 kindergarteners (20 males, 27 females). The results revealed that ability for taste discrimination in pre-school children was related to growth and development processes, and was strongly affected by environmented factors mainly dietary lifestyle. Pre-school children showed no sex difference in sensitivity to these 4 kinds of tastes, but displayed gradually increasing sensitivity to sweet and salty tastes from age 3, 4 to 5 on, and gradually decreasing sensitivity to sour taste, while no age-related change was found with regard to bitter taste. Examination of its relationship to dietary habits revealed that taste discrimination became gradually sensitive and to a greater extent at age 3 to 5 for the group that was more careful with weaning and current diets and the group with some family member(s) practicing therapeutic diet treatment, compared with other groups.

Age Factors↗
PubMed1990

[A study on the relationship of taste-sensitivity to salt-restriction in adults].

A survey of the extent of the practice of salt-restriction, duration of such salt restriction, and the ability to discriminate between different degrees of salt content, was performed in a town located in Tottori prefecture Subjects were 20 families (55 persons) where both parents and their adult children had a previous history of hypertension, 38 families (111 persons) where either or both parents had a previous history of hypertension, and 33 families (99 persons) where both parents and their adult children had no history of hypertension. Sensitivity to salt-taste and the relation between the practice of salt-restriction and sensitivity to salt-taste were analyzed. The results are summarized as follows: 1. For persons with histories of hypertension current practice of salt-restriction was significantly greater degree of preference for salt-taste was lower, and the duration of salt-restriction period was longer than those persons without a history of hypertension. 2. Families where both parents and their adult children had histories of hypertension had the highest percentage of these practicing salt-restriction and the largest representation of those who practiced it for a long duration. 3. Those who restricted salt use for a long time also showed a low preference for salt-taste. 4. The sensitivity to salt-taste was much higher in persons who had histories of hypertension than others. 5. Sensitivity to salt-taste was much higher in families where both parents and their adult children had histories of hypertension than others. 6. In families where both parents and adult children had histories of hypertension, significant relationship were observed between parents and their adult children and between husbands and wives in sensitivity to salt-taste.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1990

Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin.

A new taste-modifying protein named curculin was extracted with 0.5 M NaCl from the fruits of Curculigo latifolia and purified by ammonium sulfate fractionation, CM-Sepharose ion-exchange chromatography, and gel filtration. Purified curculin thus obtained gave a single band having a Mr of 12,000 on sodium dodecyl sulfate-polyacrylamide gel electrophoresis in the presence of 8 M urea. The molecular weight determined by low-angle laser light scattering was 27,800. These results suggest that native curculin is a dimer of a 12,000-Da polypeptide. The complete amino acid sequence of curculin was determined by automatic Edman degradation. Curculin consists of 114 residues. Curculin itself elicits a sweet taste. After curculin, water elicits a sweet taste, and sour substances induce a stronger sense of sweetness. No protein with both sweet-tasting and taste-modifying activities has ever been found. There are five sets of tripeptides common to miraculin (a taste-modifying protein), six sets of tripeptides common to thaumatin (a sweet protein), and two sets of tripeptides common to monellin (a sweet protein). Anti-miraculin serum was not immunologically reactive with curculin. The mechanism of the taste-modifying action of curculin is discussed.

Amino Acid Sequence↗
PubMed1989

Morphological changes in taste buds of the fungiform papillae after a single dose of x-ray irradiation in rats.

The qualitative and quantitative changes occurring in the taste buds of the fungiform papillae of male Sprague-Dawley rats (aged 51-125 days old) after x-ray irradiation were studied. A single dose of 2000 Roentgen (R) was delivered and observations were made at 0, 3, 7, 14, 21 and 30 days after x-ray irradiation. The changes in taste bud morphology were interpreted first as degenerative and then as regenerative at various stages of the study. The degenerative process appeared at about the third day and reached a peak at 7 days. Regeneration then began after a further week and the taste buds appeared mature at about 30 days. While the number of fungiform papillae remained constant throughout the study, there was a marked loss of taste buds on these papillae at 7 days. At 14 days, the number of taste buds increased from this low level, and by 30 days the number approached the control values. Initial taste bud loss could be attributed to a direct irradiation damage leading to taste bud cell desquamation combined with a concomitant mitotic inhibition of the stratum germinativum.

Animals↗
PubMed1989

Clinical evaluation of the sense of taste.

Our strategy in taste testing is based on an analysis of the ways in which the loss of taste is known to occur. Patients are tested with preparations that represent the four basic tastes because each taste has a separate mechanism that permits independent losses to occur. A range of concentrations are used in each test battery, since taste abnormalities can occur in only part of the concentration group. Various loci for taste are also tested because taste abnormalities can be limited to specific loci.

Adaptation, Physiological↗
PubMedDate not supplied

Taste and smell problems: validation of questions for the clinical history.

Complaints of taste and smell dysfunction unaccompanied by symptoms of neurological or nasal problems are not uncommon. However, "I can't taste" is not necessarily an accurate symptom description. Complaints tend to reflect the common confusion between taste sensations (that is, salt, sour, sweet, bitter) and flavor sensations (including taste, smell, temperature, and texture). A number of questions have been identified that help classify symptoms according to the type of dysfunction (taste, smell, or both): whether the problem is quantitative (reduced or absent sensation) or qualitative (distorted sensations); and what might have caused the dysfunction. Directed questioning can yield a clinical history that predicts chemosensory function and identifies the most likely cause of the problem. Questions were assessed by comparing the self-reports of taste and smell symptoms to the clinical evaluation of chemosensory function for 101 new patients seen in the Taste and Smell Center at the University of Connecticut Health Center in 1983.

Adolescent↗