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PubMed2007

Odor processing in multiple chemical sensitivity.

Multiple chemical sensitivity (MCS) is characterized by somatic distress upon exposure to odors. As in other idiopathic environmental intolerances, the mechanisms behind the reported hypersensitivity are unknown. Using the advantage of the well-defined trigger (odor), we investigated whether subjects with MCS could have an increased odor-signal response in the odor-processing neuronal circuits. Positron emission tomography (PET) activation studies with several different odorants were carried out in 12 MCS females and 12 female controls. Activation was defined as a significant increase in regional cerebral blood flow (rCBF) during smelling of the respective odorant compared to smelling of odorless air. The study also included online measurements of respiratory frequency and amplitude and heart rate variations by recording of R wave intervals (RR) on the surface electrocardiogram. The MCS subjects activated odor-processing brain regions less than controls, despite the reported, and physiologically indicated (decreased RR interval) distress. In parallel, they showed an odorant-related increase in activation of the anterior cingulate cortex and cuneus-precuneus. Notably, the baseline rCBF was normal. Thus, the abnormal patterns were observed only in response to odor signals. Subjects with MCS process odors differently from controls, however, without signs of neuronal sensitization. One possible explanation for the observed pattern of activation in MCS is a top-down regulation of odor-response via cingulate cortex.

Adult↗
PubMed2005

Characterization of Azerbaijani and Croatian brown naphthalane.

In spite of the fact that noncolored (nonaromatic) naphthalane containing high sterane content has been proved as bioactive and efficient in the treatment of psoriasis vulgaris, brown naphthalanes, which contain aromatics, are still in use. Thousands of patients, who have been passing through the therapy, deserve thorough and permanent study of brown naphthalanes. For that reason, two frequently used brown naphthalane preparations, one of the Azerbaijani (N1) and the other of the Croatian (N2) origin, were studied. The samples underwent the study by means of GC, OT LC, and normal-phase HPLC, as separation techniques. In addition, some bulk properties, elemental composition, and group composition by 1H NMR were determined. GC-MS served in compound types, especially in sterane detection. Both of the samples were found to be unresolved complex mixtures, relatively poor in n-alkanes. Isoalkanes, cycloalkanes, and aromatic compounds, in a great variety of isomers and homologs, made the majority of both of the samples. N1 was a dark, viscous, nontransparent fluid with a strong petroleum smell. Aromatics, which made 53% mass by OT LC and 54% mass by 1H NMR were found to be composed of mono-, di-, and tri+ -aromatic compounds. Tri+ -aromatic compounds were three to four times more abundant in N1 than in N2. Beside hydrocarbons, N1 comprised some organic compounds with polar functional groups. Also, some asphaltenes were found in it. N1 contained well-presented steranes, which are thought to be bioactive naphthalane ingredients. N2 was a pale brown liquid, with smell similar to gasoline. It contained somewhat lower percentage of aromatics (46% mass) and comparatively lower percentage of tri+ fused aromatics among which carcinogens might be expected. N2 was almost purely composed of hydrocarbons. It seemed to contain low content of steranes due to relatively low upper temperature of the distillation range applied in N2 preparation.

Azerbaijan↗
PubMed2000

Responsivity to food cues in bulimic women and controls.

The current study investigated responsivity to individualized food cues consisting of binge/favourite foods in 17 women with bulimic nervosa (BN) and 17 women with no history or current symptoms of eating disorders (C). The hypothesis that increasing cue salience would be associated with an increase in responsivity was tested by comparison of self reported urges, affective responses and salivation to the sight and smell (SS) and the sight, smell and taste (SST) of a binge/favourite food compared to a neutral stimulus (lettuce leaf). As predicted, the BN group reported a greater urge to binge and higher levels of stress/arousal to selected binge/favourite food cues compared to the C group. The BN group also reported lower confidence to resist the urge to binge and control over food intake compared to the C group. Further, a series of planned comparisons in the BN group found that the urge to binge, stress, and loss of control were greater when participants were exposed to the SST cue than to the SS cue. There was no difference between the groups in salivary responsivity to food cues. These results are discussed in terms of a conditioning model of cue reactivity.

Adult↗
PubMed1997

Control of complications in the midfrontobasal approach.

Many surgical techniques are employed for access to midline lesions of the anterior and middle fossa. A convenient one is the midfrontobasal approach. For various indications this surgical procedure was performed in 105 patients. Its benefits are outlined and a method for dealing with the two main drawbacks, postoperative loss of the sense of smell and the presumed risk of infection related to the inevitable opening of the frontal sinus, are described. In 83% of the cases the authors were able to anatomically retain the olfactory nerves, with preservation of the sense of smell in at least 65% of them. The frontal sinus was opened in 76% of the cases. The incidence of infection in the simple and quick integral reconstruction appeared 1%, equal to the rate of infection in the classical reduction of the frontal sinus by a periosteal flap.

Adolescent↗
PubMed2004

Formation and emission of chloroanisoles as indoor pollutants.

GOAL, SCOPE AND BACKGROUND: Complaints by residents of frame-houses about musty odour in the houses has become an increasing problem within the last years. An additional problem is that the odour is transferred to clothes and skin. The persons themselves do not recognize the smell after a while because of adaptation. Serious social problems are the result. For a long time, the smell was explained to be from mould due to construction-based humidity problems. However, in an increasing number of houses, no indications were found for elevated levels of mould growth. METHODS: Air and material samples were taken from 5 houses, which show typical musty odours, and analysed with respect to chlorophenols and chloroanisoles. Additionally, some samples were analysed for lindane and its metabolites, because lindane was commonly used together with pentachlorophenol (PCP) for wood protection. RESULTS AND DISCUSSION: Meticulous analysis resulted in the identification of chloroanisoles, mainly 2,3,4,6-tetrachloroanisole. These substances are known from corky wines and from contamination of food from pentachlorophenol (PCP) treated pallets and result from microbiological metabolic processes. Pentachlorophenol was commonly used to protect wood from fungi in Germany mainly in the later 60s and 70s. Details of these processes, as well as effective methods to identify chloroanisoles in the problem houses, are described. CONCLUSIONS: Chloroanisoles formed by metabolism of PCP have been well known to contaminate food or wine. Here, they were identified and are probably responsible for the musty odours in the frame houses. Since it is quite clear that these substances were not components of building materials used in the houses, an explanation for chloroanisole formation is proposed. Localized dampness probably favours microbial growth associated with metabolic conversion of chlorophenols to the corresponding chloroanisoles, primarily 2,3,4,6-tetrachloroanisol, which spread throughout the buildings, resulting in the observed odours. RECOMMENDATIONS AND OUTLOOK: The group of chloroanisoles has been recognized as important indoor pollutants as they possess musty odours at extremely low concentrations, e.g. for 2,4,6-trichloroanisole in a range of 5-10 ppt in air (Staples 2000). On the basis of currently available toxicological data, exposure of the occupants to the concentrations of chloroanisoles measured is not associated with a health risk. No correlation could be observed between concentrations of chloroanisoles and PCP in house dust and indoor air. However, chloroanisoles are good indicators for possible PCP-treatment of wood in frame houses and their detection should initiate investigations on PCP contamination. Research is continuing to identify the microorganisms involved and to devise a remediation procedure for affected houses.

Air Pollution, Indoor↗
PubMed2006

[Poisoning by the autumn crocus plant].

Confirmed cases of poisoning resulting from the ingestion of Colchicum autumnale in mistake for Allium ursinum were analysed retrospectively. The study included 32 patients between 27 and 90 years. The severity of the intoxication was graded on the basis of the poisoning severity score (PSS). All the patients developed diarrhea and/or vomiting after a latency period of between 2 and 24 h. All those patients with a latency of > 9 h suffered only mild poisoning. If the leaves were boiled before being eaten, 64% of the patients suffered moderate, severe or fatal poisoning; when the leaves were eaten raw, only 33%. It is presumed that heating may promote the liberation of colchicines from the plant. Eight of the nine patients with severe or fatal poisoning were older than 65 years. A possible cause of the more serious course in the elderly may be a decrease in renal clearance. In addition, a diminished sense of smell may allow the absence of the typical garlic smell and taste of Allium ursinum to go unrecognised.

Adult↗
PubMed2000

Taste preferences and feeding behaviour in children with phenylketonuria on a semisynthetic diet.

UNLABELLED: Low-phenylalanine formula for phenylketonuria (PKU) made from free amino acids as a protein source (AAM formula) has a poor taste and smell. We developed a more palatable formula using low-phenylalanine peptide (LPP) as a protein source. Palatability tests performed by 41 healthy adults confirmed that the palatability of LPP formula was significantly better than that of AAM formula. A group of 48 patients with PKU who had been administered AAM formula since the newborn period were assessed for their preference between the AAM and LPP formulae and their feeding behaviour was compared to that in healthy children. Of patients, 90.9% and 66.6% of healthy infants less than 18 months of age took both formulae without apparent preference, suggesting that sensitivity to taste and smell is more immature in infancy than in later life. Of patients with PKU aged between 18 months and 11 years, 29.1% liked AAM formula rather than the LPP formula, while 66.7% took both formulae without apparent preference. Most healthy children in the same age group who had never previously tasted therapeutic formulae disliked it, although they tended to prefer the LPP formula. Of patients aged between 11 and 17 years, 84.6% preferred the LPP formula while 15.4% preferred the AAM formula. In the controls of this age group, 33% disliked therapeutic formulae, but they tended to prefer the LPP formula. CONCLUSION: In some young children with phenylketonuria the characteristic taste of amino acid mixture formula encountered in early life is considered to be imprinted and remains as a preference for a long time. Since school children with phenylketonuria usually obtain about 50% of their energy intake from natural food containing small amounts of protein, these patients are considered to have come to have similar preferences as healthy people which result from a waning of the imprinted taste of amino acid mixture formula.

Adolescent↗
PubMed1999

[Sniffin'Sticks: a new system for olfactory assessment in routine clinical practice].

INTRODUCTION: The Sniffin'Sticks test battery consists of a short screening test and tests for odor detection thresholds (using n-butanol), odor discrimination and odor identification. We evaluated the usefulness of this new test in clinical practice and propose normative values. MATERIAL AND METHODS: In the present study 30 normosmic and 15 anosmic volunteers as well as 35 patients with various olfactory dysfunctions were examined. RESULTS: All four Sniffin'Sticks tests were able to separate normosmics and anosmics in a highly significant manner. Even a small decrease in olfactory performance was detectable in elderly patients. For practical purposes the sensitivity of the test for screening test was found to be too low. The good correlation between the individual Sniffin'Sticks tests and the correlation between the Sniffin'Sticks test battery and the "University of Pennsylvania Smell Identification Test" (UPSIT) test battery and the "University of Pennsylvania Smell Identification Test" (UPSIT) document the reliability of these tests. CONCLUSIONS: Our findings show that the Sniffin'Sticks are well suited to assess olfactory performance in clinical practice.

Adult↗
PubMed2003

Analysis of the relationship between the structure and aromatic properties of chemical compounds.

This paper presents the results of research on the relationship between the structure and odour properties of a selection of chemical compounds. The research concerns five groups of esters, each with a different smell: almond, apricot, apple, pineapple and rose. The supposed relationship between the smell and certain selected attributes of each molecule was examined by various pattern recognition techniques using programs developed in the Department of Computer Chemistry at Rzeszów University of Technology.

Journal Article↗
PubMed2002

Psychological reactions related to chemosensory irritation.

OBJECTIVES: For risk assessments of solvents the knowledge on chemosensory irritation effects is important, but the methodological base for that is incomplete. The psychological approach measuring chemosensory irritations leans on perceived symptoms and self-reported changes of well being. Characteristics assessing the validity of such psychological approaches are presented. METHODS: The article is based on 14 experimental inhalation studies with (mostly) 4-h exposures to acetone, 2-butanone, ethanol, ethyl acetate, ethyl benzene, iso-propanol, 1-octanol, and styrene. The profiles of exposure include constant and changing concentrations using the range of the German maximum concentrations at the workplace (MAK) list. Irritations (eyes and nose), olfactory symptoms (odour), and annoyance are the dependent variables measured by ratings. Young and healthy subjects ( n=160), - partially, subjects with self-reported odour sensitivity (measured by items from the questionnaire on chemical and general environmental sensitivity) - were investigated. RESULTS: The reliability of ratings is sufficient. Dose-response relationships for perceived odour and annoyance are stronger than those for irritations. A ranked order of the size of effect (related to the values before exposure) for the substances investigated shows correspondence between odour and annoyance; that for irritation differs. Within the limits of the MAK list, perceived irritations are not correlated to annoyance, whereas perceived bad smell correlates significantly to annoyance. Reversibility of the self-reported effects to approximately the pre-exposure level can be shown 1 h after cessation of the experimental exposure for the "normal" subjects. Influences of trait anxiety and chemical sensitivity on reports of annoyance, bad odour or irritation are only weak. CONCLUSION: The psychological approach of repeated measurements for self-reported irritation includes distinctive advantages compared with other methods, the simple and repeated availability during exposure, the sufficient reliability and dose-response relationship, and the comparability between substances by means of effect size. The extension of the concept of "chemosensory irritations" on reports for annoyance and bad smell can be recommended.

Air Pollutants, Occupational↗
PubMed2006

Use it or lose it: molecular evolution of sensory signaling in primates.

Sensory organs provide key and, in many cases, species-specific information that allows animals to effectively forage, find mates, and avoid hazards. The primary sensors for the vertebrate senses of vision, taste, and smell are G-protein-coupled receptors (GPCRs) expressed by sensory receptor cells that initiate intracellular signal transduction cascades in response to activation by appropriate stimuli. The identification of sensory GPCRs and their related downstream transduction components from a variety of species has provided an essential tool for understanding the molecular evolution of sensory systems. Expansion of the number of genes encoding sensory GPCRs has, in some cases, expanded the repertoire of signals that animals detect, allowing them to occupy new niches, while, in other cases, evolution has favored a reduction in the repertoire of receptors and their cognate signal transduction components when these signals no longer provide a selective advantage. This review will focus on recent studies that have identified molecular changes in vision, smell, taste, and pheromone detection during primate evolution.

Animals↗
PubMed1982

Effects of oral zinc loading on zinc metabolism in humans II: in vivo kinetics.

The effects of oral zinc loading on zinc metabolism were studied in 10 patients with taste and smell dysfunction following oral administration of Zn-65 (physical t1/2 = 245 d) and subsequent administration of oral stable zinc. Patients took an ad libitum dietary zinc intake of 8-13 mg daily for 290-440 days (mean, 336) following Zn-65 administration, followed by an intake of an additional 100 mg/day of zinc ion (as ZnSO4) over the next 112-440 days (mean, 307). A previously developed compartmental model, based on five day studies of patients with taste and smell dysfunction, was extended in such a way that it was consistent with both short term and long term kinetics. In this extended model, the turnover of 90% of total body zinc, previously unaccounted for by the kinetics in the short term studies could be explained by a single compartment, as postulated in the short term studies. Using the model, it was found that changes in the rate constants for gastrointestinal absorption and renal excretion of zinc were both necessary and sufficient to explain the changes seen in the kinetic curves following oral zinc loading. Michaelis-Menten type saturation mechanisms were adequate to explain the observed parameter changes. These changes also accounted for the observed mean plasma zinc mass increase of only 37% above pre-load levels in face of an 11-fold increase in zinc intake.

Administration, Oral↗
PubMed1990

An unusual presentation of chronic graft-versus-host disease in an unrelated bone marrow transplantation.

The case described is that of an unrelated bone marrow transplantation in a 43-year-old man. Although the major histocompatibility complex met the criteria for a perfect genotypic match, de novo graft-versus-host disease developed with unusual manifestations involving structures of the oral cavity and associated areas. The loss of taste and smell, as well as profound xerostomia, was treated by stimulating salivary flow. Synergistic sialagogues were used with the hope that an increase in salivary production would mediate an improvement in taste and smell.

Adult↗
PubMed1990

Olfactory self-selection of protein-containing foods.

When one unflavored, nonprotein diet was available in two differently scented bins, rats fed a protein-free diet over four days ate more from the bin smelling of gluten, ovalbumin, yeast or fibrin, but not soy, casein or lactalbumin, than from the bin smelling of butter. Rats fed a protein-containing diet over the same four-day period had no such preference. This result demonstrates that protein-deprived rats can use odor cues in making their selection of certain proteins. Since the direction, speed, and size of preference for these protein odors, excepting soy, are remarkably similar to those previously observed when rats actually consumed the proteins, olfactory stimuli appear to elicit appropriate protein selection responses independently of other protein quality variables such as taste, texture or nutrient composition.

Animals↗
PubMed1995

Environmental pollutants alter taste responses in the gerbil.

Taste and smell are chemical senses that play a crucial role in food selection. Damage to taste and smell receptors can impair food intake, nutritional status, and survival. The purpose of this study was to determine the effects of 11 environmental pollutants (nine insecticides and two herbicides) on electrophysiological taste responses in the gerbil. Integrated chorda tympani (CT) recordings were obtained from gerbils to a range of tastants before and after a 4-min application of 1 of 11 environmental pollutants. The taste stimuli were: sodium chloride (100 mM), calcium chloride (300 mM), magnesium chloride (100 mM), HCl (10 mM), potassium chloride (500 mM), monosodium glutamate (MSG) (50 mM), sucrose (100 mM), fructose (300 mM), sodium saccharin (10 mM), quinine HCl (30 mM), and urea (2 M). The nine insecticides included organophosphorous, carbamate, and pyrethroid insecticides. The seven organophosphorous insecticides tested were: acephate, carbofuran, chlorpyrifos, chlorpyrifos oxon, demeton, malathion, and methamidophos. The carbamate insecticide carbaryl and the pyrethroid insecticide fenvalerate were also tested. Two herbicides, paraquat and glyphosate, were tested, and dose-response curves for each of these two herbicides were also determined. All of the 11 insecticides and herbicides had an effect on some of the taste stimuli tested. Application of 10 mM methamidophos exhibited the greatest amount of suppression on the 11 taste solutions. Each taste stimulus was significantly suppressed with the exception of 2 M urea. Herbicides paraquat and glyphosate also reduced responses to several tastants. These data indicate that environmental pollutants can modify taste responses in the gerbil.

Animals↗
PubMed1982

Detection of signs of estrus in the charolais cow and its Brahman cross under continuous observation.

In order to study the characteristic signs of an induced estrus in beef cattle maintained in the tropics, 31 animals, 16 pure Charolais and 15 Charolais/Brahman cross, were continuously observed during the first 100 hours following prostaglandin injection. The animals were pastured in a field of approximately 3 hectares. A highly significant relationship (P < 0.01) seemed to exist between behavioural tendencies and the interval following the onset of estrus. Behaviour included butting, attempts to mount, smelling of genitalia (active) and allowing to be mounted and have genitalia smelled (passive). No consistant pattern of sexual activity could be established since some animals were more active than others. Mounts were observed to occur between 6 and 9 in the morning (33%), 9 and 12 at night (16%) and midnight and three in the morning (13%). Differences existed between the Charolais and the Brahman cross with respect to the number of mounts (P < 0.05) and in the response to an induced estrus (P < 0.05). No correlation was found between grazing habits and sexual activity, the former expressed as the number of animals standing up during each hour.

Journal Article↗
PubMed1992

Garlic: a sensory pleasure or a social nuisance?

A total of 100 female and male shoppers in Helsinki were interviewed to evaluate beliefs, attitudes and norms concerning the consumption of garlic. In a subsequent postal questionnaire, the annoyance related to the smell of garlic, compared with other social odors, was also measured. The most frequent beliefs about garlic pertained to its good taste, unpleasant smell, and healthiness. Users and non-users showed distinctly different belief patterns. Sweat and alcohol were considered the most annoying social odors, and garlic and perfume/aftershave the least so. The Fishbein-Ajzen model, in which individual beliefs and their evaluations as well as subjective norms were used as predictors, explained 35-36% of the variation of the reported consumption and intention to use garlic. The predictive power of the model rose to 56-62% when past behavior was included as a third independent variable. Although the predictive power of attitudes was greater than that of subjective norms, the latter were also significant predictors. Thus, use of garlic is a somewhat unusual form of food-related behavior in that it is controlled by both attitudes and normative factors.

Adolescent↗
PubMed1986

Uric acid is released in the zona incerta of the subthalamic region of the sheep during rumination and in response to feeding and drinking stimuli.

The technique of intracranial dialysis was used to sample changes in monoamine metabolite and uric acid concentrations in the zona incerta (ZI) of the subthalamic region of conscious sheep during rumination and in response to the presentation of feeding and drinking stimuli. Sequential 10-min dialysis samples were taken over a 5-h period with stimuli presented at hourly intervals. For each animal, sampling was carried out weekly for 2-3 months. Results from HPLC analysis showed that concentrations of uric acid rose significantly in the ZI, but not in the cortex or peripheral plasma, during rumination, eating, drinking or exposure to the sight or smell of food. No response to control stimuli--loud noise, smell of amyl acetate or sight of a syringe--was found. Concentrations of 5-hydroxyindol-3-yl-acetic acid in the ZI were unaffected.

Acoustic Stimulation↗