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PubMed2001

Palatability and intake relationships in free-living humans: the influence of heredity.

The heritability of the before and after meal self-ratings of palatability and their relationship to food intake was investigated with 86 identical and 78 fraternal same-sex and 51 fraternal mixed gender adult twin pairs who were paid to maintain 7-day food intake diaries. From the diary reports, the total and meal intakes of food energy and the amounts of the macronutrients ingested were estimated. Participants rated the meals for palatability on a 7-point (Bad - Good) scale both before and after eating. Linear structural modeling was applied to investigate the nature and degree of genetic and environmental influences and revealed significant genetic influences on subjective palatability both before and after the meals. In addition, the relationship between palatability and intake was influenced by the genes. Significant dominance genetic effects were found for the change in meal size between low-moderate and high palatability meals, indicating that palatability and it's relationship with intake are to some extent heritable. This suggests that the level of subjective experience and the individuals responses to them are influenced by the genes and become part of the total package of genetically determined physiological, socio/cultural, and psychological processes that regulate energy balance.

Journal Article↗
PubMed1996

A study of the association between gastro-oesophageal reflux and palatal dental erosion.

Thirty-six patients aged 15-74 with palatal dental erosion where the aetiology was unclear were investigated for gastro-oesophageal reflux. Ten subjects without symptoms of reflux or palatal erosion acted as controls. Distal and proximal oesophageal reflux were measured over 24 hours by dual channel antimony electrodes. Oral pH was measured simultaneously over the same period by a radio-telemetry capsule held palatally in a vacuum formed splint. Data were logged onto two portable digitable recorders. Twenty-three patients (64%) with palatal erosion had pathological gastro-oesophageal reflux compared with standard criteria. More than 4% of the total percentage time that the pH is less than 4 in the distal oesophagus is internationally recognised by gastroenterologists as representing a pathological level of reflux. The median percentage time < pH 4 in the distal oesophagus for these patients was 5.7%, in the proximal oesophagus, pH 4 was 0.5% and pH < 5 was 3.1%. In the mouth, the results for the percentage time that the pH < 5.5 was 0.3% and < 6 was 4.4%. A relationship was observed between the pH < 4 in the distal oesophagus and the mouth pH < 5.5 (r = 0.47, P = 0.002) and pH < 6 (r = 0.34, p = 0.02). There was a relationship between oral acid exposure time pH < 6 and the tooth wear index (r = 0.37, P = 0.01). These results show that gastro-oesophageal reflux is strongly associated with palatal erosion and that some patients presenting with palatal dental erosion should be assessed for gastro-oesophageal reflux as a possible cause, even in the absence of clinical symptoms of reflux.

Adolescent↗
PubMed2000

Comparative palatability of 22 liquid antacids.

OBJECTIVE: To compare the palatability, acid neutralizing capability, and costs of different antacids. METHODS: Volunteers between the ages of 18 and 60 years were given 22 antacids. All antacids were given during a 4-h period in two groups of 11 antacids each. Subjects sampled each antacid in a manner similar to wine tasting and rated each antacid on its smell, taste, texture and aftertaste using a scale of 1-9; 1 being the worst and 9 the best. RESULTS: A total of 73 adults completed the study. Mylanta Lemon Twist and Mylanta Cherry Crème were the most palatable antacids; however, overall the palatability of all the antacids was poor. Maalox MS Cool Mint and ES Gaviscon were the least palatable. The extra strength antacids had the most acid neutralizing capability, and thus would require smaller doses. Amphogel was the most costly antacid per mEq of acid neutralized. Age and gender did not affect the palatability scores. CONCLUSION: Although the regular strengths of Mylanta Lemon Twist and Mylanta Cherry Crème were the most palatable, the extra strength versions of these products have twice the acid neutralizing capability and thus, half the volume is required for each dose. Therefore, these agents may be the antacids of choice.

Adolescent↗
PubMed2001

Effects of short-term feeding of a highly palatable diet on vascular reactivity in rats.

BACKGROUND: Numerous studies have shown that long-term consumption of high-fat, high-energy diet results in obesity, which in turn, leads to cardiovascular disorders. However, there is little or no data on the acute effects of a highly palatable diet on vascular function. MATERIAL AND METHODS: In this study we aimed to evaluate the changes in metabolic and vascular reactivity in Wistar rats fed a palatable diet for 2 days. RESULTS: Two-days feeding of rats with a palatable diet did not effect body weight, fat-pad mass or gastrocnemius muscles weights. Nor there were any changes in plasma glucose, insulin or leptin levels. However, compared with chow-fed rats, palatable diet-fed rats had significantly raised plasma free fatty acids and triglycerides levels (for both, P < 0.01). Compared with chow-fed animals, vasorelaxation responses to carbamylcholine and sodium nitroprusside were significantly attenuated in palatable diet-fed rats (for both, P < 0.01). However, there were no differences in histamine-induced vasorelaxation between chow-fed and palatable diet-fed rats. CONCLUSION: These data indicates that diet-induced endothelium-dependent and -independent vascular dysfunction occurs long before obesity develops.

Aldehydes↗
PubMed2001

Malformation of the vomer in submucous cleft palate.

Background: Several criteria are described in the literature to diagnose a submucous cleft palate. Commonly the differences in the extent of the submucous cleft will not be as overt as in open clefts. Nevertheless, complete submucous cleft palate may cause imperfect palato-pharyngeal closure so that the affected person needs to undergo speech training and surgical treatment. Patients: We investigated 30 patients who underwent palatal repair to correct this disorder. They were evaluated according to the Koch's documentation system. Results: In all patients an additional malformation of the inner nose was found: The vomer was not fused with the palatal shelves. There were with different degrees of severity of this malformation and they were not necessarily correlated with the extent of the palatal cleft. Conclusion: In our opinion, this malformation of the vomer should be seen as a typical symptom of classical submucous cleft palate. Discussion is needed on how the vomerine malformation should be incorporated into the surgical procedure. Since we know from septal surgery that a basal septal perforation will lead to disturbances of nasal breathing. Copyright 2001 European Association for Cranio-Maxillofacial Surgery.

Journal Article↗
PubMed2007

Expression of T1Rs and gustducin in palatal taste buds of mice.

The palatal region of the oral cavity in rodents houses 100-300 taste buds and is particularly sensitive to sweet and umami compounds; yet, few studies have examined the expression patterns of transduction-related molecules in this taste field. We investigated the interrelationships between members of the T1R family and between each T1R and gustducin in palatal taste buds. Similar to lingual taste buds, T1R1 and T1R2 are generally expressed in separate palatal taste cells. In contrast to lingual taste buds, however, T1R2 and T1R3-positive palatal taste cells almost always coexpress gustducin, suggesting that sweet taste transduction in the palate is almost entirely dependent on gustducin. T1R1-positive palate taste cells coexpress gustducin about half the time, suggesting that other G proteins may contribute to the transduction of umami stimuli in this taste field.

Animals↗
PubMed1998

Palatability versus healthiness as determinants of food preferences in young adults: a comparison of nomothetic and idiographic analytic approaches.

Past research on adults has found that the sensory appeal or taste of foods is a primary determiner of food consumption and how people think about food. The nomothetic nature of this research may have underestimated the impact of health considerations on food choice. This study compared 'nomothetic' and 'idiographic' modes of analysis in 1) determining the relative influence of palatability and perceived healthiness of foods, on preference for the food, and 2) assessing the relationship between palatability and evaluations of healthiness. Additionally, gender differences were examined in relation to within-person correlations between the concepts of preference, palatability and healthiness. Subjects (n = 139) rated 81 foods on preference, palatability and healthiness. Findings from both the idiographic and nomothetic analyses indicated that palatability rather than health considerations determined preferences in young adults. The within-person correlational analysis indicated a large number of persons, mostly female, who preferred unhealthy food. The sample was equally split in their evaluations of healthy food as palatable or not.

Adolescent↗
PubMed2005

Encoding of palatability and appetitive behaviors by distinct neuronal populations in the nucleus accumbens.

Obesity is a major public health problem. Palatability (i.e., the reinforcing value of food, derived from orosensory cues) is a significant factor in determining food intake and contributes to increased consumption leading to obesity. The nucleus accumbens is a ventral striatal region that is important for both appetitive and consummatory behaviors and has been implicated in modulating palatability. In this study, we investigated palatability encoding in the firing of nucleus accumbens neurons in rats. Nucleus accumbens neurons with significant changes in firing rate during consummatory behavior displayed one of two principal firing patterns. Firing in one class of nucleus accumbens neurons was correlated with the palatability of sucrose reinforcers; changes in neural activity in this class consisted primarily of excitations. Within this group of neurons, a subset was sensitive to the relative value of sucrose reinforcers, as assessed by a behavioral contrast paradigm. A second and distinct population of nucleus accumbens neurons, with changes in firing that were pre-dominantly inhibitions, was not sensitive to reinforcer palatability; rather, these inhibitions were present even during unreinforced bouts of licking. In addition, the onset of these inhibitions typically occurred before the initiation of the licking behavior itself. We propose that two primary classes of nucleus accumbens neurons contribute to neural processing immediately before and during reinforcer consumption: inhibitions related to initiation and maintenance of consummatory behaviors and excitations that encode reinforcer palatability.

Animals↗
PubMed2005

Maxillary incisor palatal erosion: no correlation with dietary variables?

The objectives of the study were to examine a relationship between tooth erosion affecting the palatal aspects of permanent maxillary central incisors with dietary, behavioral and medical variables. The methods included, 251 schoolchildren aged 11 to 13 years were recruited to participate. Each subject had dental impressions of the palatal aspects of both upper central incisors recorded at baseline, 9 and 18 months intervals. From these, electroconductive replicas were fabricated, mapped and compared using a surface matching technique. At the end of the study all participants underwent a structured interview that sought to assay the level of potential erosive dietary, behavioral and medical risk factors. Correlation analyses of the responses given in the final structured interview with the degrees of palatal tooth substance loss (both previous and measured) were under taken. The results showed: (1) The degree of previous erosion did not predict the level of measured ongoing erosion. (2) Brushing the teeth more frequently with fluoridated toothpaste correlated significantly with lower levels of ongoing erosion (P = 0 011). It was concluded that: (1) Evidence of previous palatal erosion did not predict future erosion. (2) The application of topical fluoride as a by-product of tooth brushing may provide an element of protection against palatal erosion. (3) In view of the lack of correlation between exposure to potential risk factors and the level of ongoing palatal tooth surface loss in this study, other factors (such as an individual's susceptibility and salivary buffering power) may well be more important predictors. The clinical relevance included: Preventive advice to patients with dental erosion should not only include the use of topical fluoride, in the form of toothpaste, but recognize individual susceptibility to this condition.

Adolescent↗
PubMed1989

[Fundamental studies on bearing stress of basal seat under denture. 2. Influence of difference in palatal depth and amount of load].

This author planned to clarify the influence of differences in palatal depth and the amount of load on the bearing stress on the basal seat under this type of denture. He consequently investigated the effectiveness of a stress-sensor usable on curved areas, and using simulation models of upper maxillas with three different palatal depths, investigated the influence that different amounts of load on an artificial molar might have on bearing stress on the basal seat under the denture in terms of deformation and displacement (direction and quantity). The findings can be summarized as follows, Deformation and vertical and lateral displacement of dentures were influenced by differences in palatal depth and the amount of load. This discovery was useful for measuring the bearing stress on the basal seat under the denture. The above results lead us to conclude that the supporting area of the basal seat under the denture for the upper maxilla was mainly the alveolar ridge, and that the palatal side of the ridge could also become a supporting area when the palate grew smaller, this indicates that palatal depth is an important clinical clue for surmising the supporting area of the basal seat under the denture whose bearing stress must be reduced.

Dental Stress Analysis↗
PubMed1991

Relationships between pork loin palatability traits and physical characteristics of cooked chops.

Pork loins (n = 72) were selected so that marbling scores would range from "practically devoid" to "abundant" in the longissimus muscle. Loin chops were cooked and rated by a trained six-member sensory panel. Physical and chemical characteristics were stratified according to marbling level (divided into 10 subclasses), muscle structure, shear force, overall palatability, and juiciness (each divided into three subclasses). The highest ratings for overall palatability were assigned to chops with high reflectance (685 nm), low moisture (70.1%), high i.m. fat (9.1%; or, high marbling score), low protein (19.4%), and low cooking loss (25.9%). Chops with the highest percentage of cooking loss were high in moisture content (75.59%), low in i.m. fat (1.78%), and high in protein content (21.54%). Differences in muscle structure, shear force, overall palatability, and juiciness were associated with differences in percentages of protein, moisture (whole tissue basis [WTB]) and fat (WTB). Pork loins with marbling between "practically devoid-plus" and "small" had (P less than .05) more protein and less fat (WTB) than loins with marbling scores between "modest" and "abundant." Loins with overall palatability ratings between 4.0 and 6.0 had more moisture and protein (P less than .05) than did loins with palatability ratings of 6.1 to 8.0. Selecting pork loins with "small" or less marbling, extremely open structure, a juicy rating of "slightly juicy," and an overall palatability rating of "like slightly" would identify fresh loins that had lower fat and(or) higher protein content.

Animals↗
PubMed2006

Palatability of hydrolysates and Other substitution formulas for cow's milk-allergic children: a comparative study of taste, smell, and texture evaluated by healthy volunteers.

BACKGROUND: Hydrolyzed formulas used to feed infants with cow's milk-allergy can be classified as soy based, extensively hydrolyzed (casein, whey and mixed), and amino-acid based. Their unsatisfactory taste is reported by parents and physicians. OBJECTIVE: The aim of this study was to ascertain the palatability of these formulas in a double-blind taste test. MATERIALS AND METHODS: Fifty healthy volunteers performed a randomized-order double-blind test with 12 different milks. The taste, smell, smell, and texture of each formula were evaluated o n scales ranging from 1 (worst) t o 5 (best). The Pearson correlation coefficient between the peptide weight of each formula and the score obtained for each evaluated attribute was calculated. RESULTS: The soy formulas and rice formula had the best taste scores, followed by the whey hydrolysates; the mixed hydrolysates and the casein hydrolysates had the lowest taste scores. Individually the most palatable formula was mixed hydrolysate 1, by total score. We found a statistically significant correlation between peptide weight, reflecting the degree of hydrolysis of each formula, and the scores obtained for taste, texture, and overall palatability. CONCLUSION: The palatability of formulas is determined by the amount of bitter peptides obtained through hydrolysis. Flavorings and sweeteners may also contribute to palatability. Further studies are needed in order to determine how to modify the organoleptic properties of these products with the purpose of improving their palatability.

Adult↗
PubMed1990

[Morphological and functional characteristics of the palatal mucosa and the palatine glands].

Histologic findings of the palatal mucosa and the palatal glands of 73 patients with and without upper dentures were compared with distinctive marks, complaints and clinical diagnoses as well as with the secretion of the minor salivary glands. Patients complaining of oral burns show the same rate of patho-histologic findings as those without any complaints. Inflammation and atrophic reactions of the palatal mucosa and the palatal glands do not reduce the secretion rate of the minor glands. In these cases, however, considerable changes of the quotient exist between sodium and potassium ions of the palatal saliva secretion. Signs of inflammation of the palatal tissues were seen more frequently in full denture wearers and especially in those wearing upper dentures during day and night. Causative factors of denture incompatibility are discussed.

Burning Mouth Syndrome↗
PubMed1984

Palatal groove formation in neonates and infants with orotracheal tubes.

Long-term use of orotracheal tubes has been associated with palatal groove formation, acquired cleft palate, and defective primary dentition. To determine the incidence of palatal groove formation, maxillary impressions were made of 63 neonates and infants who required orotracheal intubation for one to 62 days. A palatal groove was present in 47.6% of these neonates and infants. The incidence of palatal groove formation increased with a longer use of tubes, being 87.5% in those neonates and infants requiring tubes for more than two weeks.

Body Weight↗
PubMed1990

Differentiation of cyclophosphamide-treated hamster secondary palate: ultrastructural and biochemical observations.

A study was undertaken to analyze the ultrastructural aspects and the enzyme acid phosphatase cytochemistry and biochemistry of the pathogenesis of cyclophosphamide (CP)-induced cleft palate in hamster fetuses. The initial CP-induced alterations were the appearance of lysosomes in the mesenchymal cells of the vertically developing palatal primordia within 8 hr of drug administration. The mesenchymal lysosomal activity, which increased during the next 16 hr, was abnormal and interpreted as a sub-lethal response to CP treatment. Subsequently, the lysosomal activity in the mesenchyme diminished gradually and, 48 hr after CP treatment, was absent. At this time, lysosomes were seen in the epithelial cells of the vertical palate. Fifty-six hours after CP treatment, unlike controls where palatal shelves were already fused, lysosomal activity subsided in the epithelial cells. Changes, however, continued to be seen at the epithelial-mesenchymal interface. These changes were characterized by discontinuity in the basal lamina, and by epithelial-mesenchymal contacts. They persisted for 8 hr but were absent thereafter. Sixty-four hours after CP administration, the vertical shelves became horizontal and remained so until term. Following analysis of data, both from the literature and from the present study, it was suggested that CP first affected mesenchymal cell proliferation, and then its cytodifferentiation, during the critical phase of early vertical development; consequently the reorientation of the shelves to a horizontal plane was delayed, inducing cleft palate.

Acid Phosphatase↗
PubMed1995

Innervation of the hard palate in the rat studied by anterograde transport of horseradish peroxidase conjugates.

The innervation of the rat hard palate and the bordering part of the soft palate was studied after anterograde transport of horseradish peroxidase conjugated to wheat germ agglutinin (WGA-HRP) and to choleragenoid (B-HRP) in separate experiments. WGA-HRP labeling showed leakage from several types of nerve endings, whereas B-HRP did not. Both conjugates gave rise to heavy labeling of a variety of nerve endings. Intragemmal and, especially, perigemmal fibers were labeled in chemosensory corpuscles, which were most common in the medial wall of the incisive canal and in the most anterior part of the soft palate. Ruffini endings of different sizes were labeled in the incisive papilla. Other subepithelial endings forming elongated expanded profiles with medium- to large-caliber source fibers were most common in protruding parts of the palate. Labeled intraepithelial endings included Merkel endings, which were most frequent in the incisive papilla and the rugae. Other labeled profiles were medium-caliber afferents giving rise to irregular, beaded, and sometimes branched endings often located far superficially in the epithelium. Such endings were present both within and between protruding parts of the palate. Fine-caliber intraepithelial endings were labeled almost exclusively in WGA-HRP experiments.

Animals↗
PubMed2002

Isolation and developmental expression analysis of Tbx22, the mouse homolog of the human X-linked cleft palate gene.

Mutations in the TBX22 gene have been identified recently in patients with the X-linked cleft palate and ankyloglossia syndrome, suggesting that the TBX22 transcription factor plays an important role in palate development. However, because ankyloglossia has been reported in the majority of patients with TBX22 mutations, it has been speculated that the cleft palate phenotype is secondary to defective fetal tongue movement. To understand the role of TBX22 in disease pathogenesis and in normal development, it is necessary to carry out a detailed temporal and spatial gene expression analysis. We report here the isolation and developmental expression analysis of the mouse homolog Tbx22. The mouse Tbx22 gene encodes a putative protein of 517 amino acid residues, which shares 72% overall amino acid sequence identity with the human TBX22 protein. By using interspecific backcross analysis, we have localized the Tbx22 gene to mouse chromosome X, in a region syntenic to human chromosome Xq21, where the TBX22 gene resides, indicating that Tbx22 is the ortholog of human TBX22. Our in situ hybridization analysis shows that Tbx22 is expressed in a temporally and spatially highly restricted pattern during mouse palate and tongue development. Together with the mutant phenotypes in human patients, our data indicate a primary role for Tbx22 in both palate and tongue development.

Amino Acid Sequence↗
PubMed1978

Facial development in normal and mutant chick embryos. I. Scanning electron microscopy of primary palate formation.

Early facial development in normal chick embryos was studied by scanning electron microscopy, and compared to the abnormal facial development of a mutant in which primary palate formation does not occur, thus resulting in bilateral cleft lip. In both normal and "cleft primary palate" mutant embryos, subsequent to the appearance of the nasal placodes, the surrounding tissues elevate to give rise to the presumptive facial primordia. As the facial primordia grow forward, they gradually assume the configuration of a square which is most pronounced at five days development. In normal embryos, the square configuration is then lost as the facial primordia become aligned in preparation for primary palate formation. The primary palate is formed at six days development by fusion of the "free-ended" medial nasal processes with the combined lateral nasal and maxillary processes across the nasal grooves. Just prior to fusion, long, slender filaments extend from the apposing surfaces of the facial primordia in the regions of prefusion contact. It is speculated that these "prefusion filaments" may function in alignment or adhesion of the facial primordia. In "cleft primary palate" embryos, facial morphogenesis appears to arrest at five days development, so that the square configuration persists. The medial nasal processes never contact the lateral nasal and maxillary processes, but instead remain separated from them by wide nasal grooves. Furthermore, facial primordia of mutant embryos do not exhibit the "prefusion filaments" characteristic of normal embryos.

Animals↗