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At least 973 records · Page 54Linked to original sources
PubMed1997

[Evaluating methods and effects of repairing injured lingual nerves on human].

We evaluated the regenerations of sense and taste on the anterior 2/3 of the tongue following repairing injured lingual nerve. Injured lingual nerves in 14 patients were repaired with anastomosis of the nerve epineurium. On the anterior 2/3 of the ipsilateral tongue, most of the fungiform papillae atrophied and disappeared, the sense and taste degenerated after severe injury to lingual nerve. Following repair of the injured lingual nerve with anastomosis of nerve epineurium, the papillae and their taste pores can regenerated, 50% of the patients recovered their tongue sense and 35.71% of the patients recovered their tongue taste 1 year after the repair. It is objective, accurate and reliable to evaluate the regenerations of sense and taste on the anterior 2/3 of the tongue after repair of injured lingual nerve by sensory test, taste evaluation, quantitative observation of fungiform papillae, and their taste pores.

Adult↗
PubMed2000

[Taste disorders].

Gustatory problems have deleterious consequences to systemic health, nutritional status and quality of life. Chemosensory dysfunction is most often secondary to one of only a few causes: viral infection, toxic chemical exposure, head trauma, as well as medication-related and idiopathic conditions. Many gustatory disorders are secondary to a wide variety of diseases. History taking may provide clues to these and other problems. Therapy should not begin until a standardized test has been given that established impairment of the sense of taste. Treatment of underlying diseases may restore chemosensory function. Reference is made to the need for adequate psychic guidance of patients with chemosensorial problems. If restoration of their sense of taste is unlikely, patient should be cautioned to take steps to ensure safety in regard to such dangers and spoiled foods.

Diagnosis, Differential↗
PubMed2001

Genetic taste markers and food preferences.

Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) is an inherited trait. Although some people find PROP to be extremely bitter, others cannot distinguish PROP solutions from plain water. In a series of studies, greater PROP sensitivity was linked with lower acceptability of other bitter compounds and with lower reported liking for some bitter foods. Women, identified as "super-tasters" of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products. Many of these foods contain bitter phytochemicals with reputed cancer-protective activity. These include flavonoids in citrus fruit, polyphenols in green tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products. Consumer acceptance of these plant-based foods may depend critically on inherited taste factors. This review examines the role of genetic taste markers in determining taste preferences and food choices.

Anticarcinogenic Agents↗
PubMed2001

Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil.

Polyunsaturated fatty acids of the omega-3 series, especially very long chain--eicosapenta- and docosahexaenoic acid (EPA, DHA)--exert a strongly desirable influence on health. However, their intake with the western-style diet is usually too low which favours development of many diseases (CVD, cancers, allergies, etc.). Nowadays elevation of EPA and DHA intake is commonly recommended, but almost the only dietary source of them is seafoods, especially fish. A new way to increase the intake of long-chain omega-3 without radical changes of eating patterns is enrichment of regularly consumed foods with unhydrogenated fish oil. The aim of this study was to establish sensory and nutritionally acceptable enrichment level of low-calorie spreadable fats (soft margarine and mix of butter and vegetable oil) with EPA and DHA by addition of fish oil preparations (ROPUFA--30% EPA, DHA and MARITEX--10%), and evaluation of the stability of enriched spreads during storage (sensory and chemical). It was shown that tested spreadable fats might be enriched up to 1% EPA, DHA (i.e. 3% ROPUFA, 8% MARITEX), and that this had no significant influence on sensory acceptability. Both used fish oils which exerted similar influence on the quality of fats. An enriched mix of butter and vegetable oil and margarine may be stored up to 3 and 6 weeks respectively without significant decrease of quality. Peroxide value and acid numbers were not much affected by enrichment and storage. Daily portion (25-30 g/day) of spreadable fats enriched on the level established in the study may provide 0.2-0.3 g EPA, DHA, significantly increasing the amount of long-chain omega-3 in the diet above those eaten normally.

Animals↗
PubMed2001

Regarding the inadvisability of administering postoperative analgesics in the drinking water of rats (Rattus norvegicus).

The feasibility of administering the pain reliever acetaminophen to rats via their water bottles was examined in this study. Two different preparations of acetaminophen were used, a cherry-flavored suspension and an alcohol-containing solution. Both preparations of acetaminophen were diluted to 6 mg/ml by using normal drinking water. When healthy unmanipulated rats were exposed to either of the acetaminophen preparations for the first time, the animals showed a dramatic reduction in fluid intake. A marked reduction in food intake also was associated with the cherry-flavored preparation. These reductions appear to be an expression of the well-characterized neophobic response that can be demonstrated by rodents when they encounter a novel taste. This neophobic behavior suggests that administering pain relievers to rats via their drinking water is counterproductive as a means of providing pain relief.

Acetaminophen↗
PubMedDate not supplied

Caries experience in children with various genetic sensitivity levels to the bitter taste of 6-n-propylthiouracil (PROP): a pilot study.

PURPOSE: The objective of this pilot study was to determine the prevalence of coronal dental caries among children with different genetic sensitivity levels of taste, as determined by 6-n-propylthiouracil (PROP). METHODS: Coronal caries and restorations in permanent and primary dentition were evaluated in 150 healthy school-aged children aged 6 to 12 years. A filter paper containing 6-n-propylthiouracil was used to determine each subject's genetic ability to taste bitter and sweet substances. Supertasters perceived stronger tastes from a variety of bitter and sweet substances than both medium tasters and nontasters. The data were analyzed by ANOVA with Duncan's multiple range test, Mantel-Haenszel chi-square, multiple linear regression analyses, and Pearson's coefficient of correlation. RESULTS: The nontasters had more mean decayed, missing, and filled surfaces (dfs/DMFS) than tasters. The values of mean decayed and filled surfaces of primary dentition and mean decayed, missing, and filled surfaces of permanent dentition (dfs/DMFS) and mean decayed surfaces of primary dentition and permanent dentition (ds/DS) were significantly higher in nontasters than in medium tasters, and in medium tasters compared with supertasters. After adjusting for missing teeth, the data were expressed as a percentage of the available surfaces, and the significant differences in dfs/DMFS and ds/DS persisted (r = -0.49, P < .001 and r = -0.51, P < .0001 respectively). CONCLUSIONS: After all associated factors were controlled, taste was the only independent variable significantly related to overall caries experience. The results of this study suggested an increased prevalence of overall caries experience in nontaster children.

Analysis of Variance↗
PubMed2003

Quantitative assessment of gustatory function in a clinical context using impregnated "taste strips".

Assessment of gustatory sensitivity in a clinical setting is the prerequisite for correct diagnosis and adequate treatment of taste dysfunction. Despite of this, no taste test has been established for the routine clinical testing. The aim of the present study was to create a protocol which is easy to administer. The presently used technique is based on strips made from filter paper which were impregnated with different taste solutions (four concentrations each for sweet, sour, salty and bitter). These strips are placed on the tongue and subjects are asked to identify the taste quality. After establishing the concentration range of the taste solutions, the test was tried in 69 subjects. Each subject received eighteen taste strips (four concentrations of each taste quality plus two blanks) in a pseudo-randomized sequence. Results from this new procedure correlated significantly with the results of the well established extensive three-drop-technique (r69 = 0.67). Repeated measures indicated good reproducibility of the results for the taste strips (r69 = 0.68). These data suggest the usefulness of this new technique in routine clinical practice. Major advantages are long shelf-life, convenience of administration, short time needed for testing (approximately 8 min), and the possibility to test each side of the tongue separately.

Adolescent↗
PubMed2003

Genetic studies among seven endogamous populations of the Koshi Zone, Bihar (India).

The distribution of AB0 and Rhesus blood groups, PTC taste sensitivity and colour blindness was studied among seven endogamous populations (Tharu, Mushar, Santal, Dhobi, Julaha, Kulhaiya and Karan Kayastha) in the Koshi Zone of Bihar (India). The phenotype and allele frequencies of the four gene loci (AB0, RH, PTC and colour blindness) show considerable differences between these populations. The measurement of genetic distances revealed, that the lowest genetic distance is seen between Dhobi and Julaha, the highest between Mushar and Tharu. From the genetic distance analysis there is some evidence for a close genetic relationship among the population groups belonging to the same region, irrespective of their caste, religion, linguistic or any other affinities. It may be concluded that all these populations have arisen through a common ancestor and changed gene frequencies among them is due to evolutionary forces like mutation, selection, migration, temporal variation and genetic drift. However, these populations retain their separate entities by practising endogamy. Gene diversity analysis reveals that these populations are at an early stage of genetic differentiation.

ABO Blood-Group System↗
PubMed2004

Determination of odour threshold concentrations and dose-response relations in water of several minor disinfection by-products: aldehydes and alkyl nitriles.

The odour threshold concentrations (OTCs) levels of aldehydes and alkyl nitriles, two groups of disinfection by-products of water treatment, have been studied in order to know if some of these compounds can be associated with off-flavour events. For aldehydes, as a result of the values obtained, which are in the low microg/L range, it is possible that they are related to these events. This is not the case for the other group, alkyl nitriles, with very high OTC values.

Adult↗
PubMed2004

[Testing the sense of taste using validated procedures].

Psychophysical tests related to the sense of taste are usually less complex than those of the sense of smell. In addition to global tests a regional examination of the sense of taste might be indicated to search for nerve lesions. There are numerous validated psychophysical tests available based on the administration of liquid or solid substrates. The use of electrical currents (electrogustometry) is especially feasible for a rapid regional testing. The registration of gustatory event-related potentials to objectify results from psychophysical examination is possible although limited to a few centers world-wide.

Electrophysiology↗
PubMed2004

Blocking of AMPA receptors in the central amygdaloid nucleus modulates the parabrachial nucleus taste responses in rats.

Taste responses in the parabrachial nucleus (PBN) are significantly affected by stimulation or lesion of the central nucleus of the amygdala (CeA). To examine if the glutamate receptors in the CeA are involved in this modulation, the effects of microinjection of 6-cyano-7-nitro-quinoxaline-2, 3-dione (CNQX), an AMPA receptor antagonist, into the CeA on the activities of PBN taste neurons were observed by using extracellular recording technique. Responses of PBN taste neurons to taste stimuli were observed before and after CNQX administered to the CeA. In general, drug administration produced a time-dependent suppress of the responses in 30% PBN taste neurons, with the firing rates to HCl and QHCl were significantly lowered (P<0.05). According to the best-stimulus category, 40% NaCl-best (6/15), 30% HCl-best (3/10) and 20% QHCl-best (1/5) neurons decreased their responses to at least one basic taste stimulus after CNQX injection. In HCl- and QHCl-best neurons, the main responses were significantly inhibited after drug injections (P<0.01). The correlation coefficient of responses between the NaCl and the other three tastants decreased after drug administration to the CeA. These results suggest that AMPA receptors within the CeA may be involved in the descending modulation in the PBN taste neurons.

6-Cyano-7-nitroquinoxaline-2,3-dione↗
PubMed1992

[Clinical gustometry].

A new gustatory clinical test and its normative approach are presented. The measure's coherence seems to be better with salt and sweet stimuli than with bitter ones.

Adult↗
PubMed2005

[Evaluation of facial nerve palsy with electrogustometry and stapedial reflex].

BACKGROUND: To clarify the prognosis of facial nerve palsy, electroneuronal tests, including electrogustometry and stapedial reflex, have been utilized. But, the relationship among these tests and patients' prognosis is not clear. METHODS: Sixty five patients with peripheral facial nerve palsy were investigated. Electrogustometry (EG), stapedial reflex (SR) and blink reflex (BR) were performed at the first visit on the consult of facial nerve palsy. The palsy scale (full score is 100 points) was evaluated 8 weeks after the onset, and we defined cure cases if score became over 90 points. The cure ratio was examined on each group of EG positive or negative, SR positive or negative and BR R1 wave positive or negative, respectively. The relationship among these three examinations was also investigated. RESULTS: There were no significant differences between the cure ratio of EG positive and negative groups. However, the cure ratio of SR positive group was significantly larger than that of SR negative group. The cure ratio of BR positive group was 100%, regardless of the result of other two tests. CONCLUSIONS: The present study suggests that SR is a more useful parameter than EG for the evaluation of the prognosis of patients with facial nerve palsy, and the pathological meaning of these 2 tests is different from that of BR.

Adult↗
PubMed2005

Patterns of sensory recovery in the lingual nerve after surgical trauma.

OBJECTIVE: To examine the pattern of sensory recovery in the lingual nerve following injury, with an emphasis on qualitative changes. METHODS: Using data from one patient with prolonged dysaesthesia after surgical trauma to the lingual nerve, we correlated changes in perceived sensory function during recovery with results from qualitative and quantitative taste tests, and patient-reported quality-of-life measures. RESULTS: Recovery of quantitative taste testing as measured by automated electrogustometry, and qualitative whole of mouth taste testing, preceded perceptual recovery of taste. On the other hand, taste acuity as measured by regional qualitative taste testing tended to lag behind perceptual recovery. The pattern of recovery in the different qualitative taste sensations suggests variation in sensitivity of the nerve fibres responsible for carrying taste sensation, with the fibres relating to bitter and sour taste being the last to recover. CONCLUSION: To our knowledge, taking into account the limitations of this study, this picture of differential recovery of taste function in the lingual nerve has not been previously reported.

Electrodiagnosis↗
PubMed2005

Evoked response to taste stimulations.

For the recording of gustatory evoked responses, the tip of a stimulator is pressed vertically on one side of the tongue until the trigger pulses are generated by a switch attached to the bottom of the stimulator. According to our results, no detectable response was observed in the absence of taste. The positive waves were distinguishable by using the technique of superimposition before averaging, and the positive wave was made clearer by averaging.

Adult↗