Changes In Taste Research Articles

Chef-led taste centers provide an accurate and integrated transmural approach to chemotherapy-induced dysgeusia in adult cancer outpatients

Introduction: Taste changes are common during chemotherapy. Currently, limited evidence-based guidelines exist for the effective management of chemotherapy induced dysgeusia in adult cancer outpatients. In this study, chefs gastro-engineering combine medical and para-medical assessments with innovative insights from gastrological sciences such as selective taste management to improve the taste of bread for cancer outpatients.
 Method: The oncologists from the participating hospitals referred eligible patients to a chef-led taste center. The chef gastro-engineering carries out a taste assessment and combines these results with the food preferences of the patient as well as any advice of the dietician and/or the speech therapist to develop personalized recipes, in this case a recipe for personalized bread. The patients were asked to bake and consume this personalized bread at home, with the help of their family caregiver. The effects of this innovative self-care intervention were measured after 1 month follow-up.
 Results: Included patients (N=112) are randomly divided in a bread-baking (intervention) group (N=54) and a control group (N=58). Over 80% of the bread baking patients perceived personalized bread as equally or more tasteful than usual bread despite their stressful chemotherapy-induced dysgeusia. After one month follow-up a significant loss of bodyweight (p .021) and Body Mass Index (p .025) is observed in the control group while in the bread-baking group this loss was not significant (p .968 and p .956 respectively). Only 17% of the bread baking group required some telephone or online assistance in order to correctly apply their personalized recipe. In-depth Interviews with the patients and their caregivers revealed the highly empowering effect of this innovative self-care intervention. In 60% of the cases, the bread was prepared by the family caregiver. Compliance was high and no side effects were reported.
 Conclusion: A chef-led taste center appears to be able to accurately and safely address the chemotherapy-induced dysgeusia in adult cancer outpatients. Thanks to this integrated and hyper-personalized approach to a stressful side effect of chemotherapy, more than 80% of the participants were able to enjoy tasty bread again despite dysgeusia. Given the positive effect on patient empowerment and since baking personalized bread at home is safe and feasible, this approach should be extended to other meal components. A chef-led taste center should be structurally anchored in the transmural integrated care pathway for adult cancer pati

Exploring the dynamics of perioperative symptom networks in colorectal cancer patients: a cross-lagged panel network analysis.

Colorectal cancer incidence is on the rise, necessitating precise symptom management. However, causal relationships among symptoms have been challenging to establish due to reliance on cross-sectional data. Cross-lagged panel network (CLPN) analysis offers a solution, leveraging longitudinal data for insight. We employed CLPN analysis to construct symptom networks in colorectal cancer patients at three perioperative time points, aiming to identify predictive relationships and intervention opportunities. We evaluated the prevalence and severity of symptoms throughout the perioperative period, encompassing T1 the first day of admission, T2 2-3 days postoperatively, and T3 discharge, utilizing the M. D. Anderson Symptom Inventory Gastrointestinal Cancer Module (MDASI-GI). To identify crucial nodes in the network and explore predictive and interactive effects among symptoms, CLPNs were constructed from longitudinal data in R. The analysis revealed a stable network, with disturbed sleep exhibiting the highest out-EI (outgoing expected influence) during T1. Distress had a sustained impact throughout the perioperative. Disturbed sleep at T1 predicted T2 bloating, fatigue, distress, and pain. T1 distress predicted T2 sadness severity. T2 distress primarily predicted T3 fatigue, disturbed sleep, changes in taste, and bloating. T2 shortness of breath predicted T3 changes in taste and loss of appetite. Furthermore, biochemical markers like RBC and ALB had notable influence on symptom clusters during T1→T2 and T2→T3, respectively. Prioritizing disturbed sleep during T1 and addressing distress throughout the perioperative phase is recommended. Effective symptom management not only breaks the chain of symptom progression, enhancing healthcare impact, but also eases patient symptom burdens.

Rewolucja i reakcja

The article is a Polish translation of a chapter from a book titled Rediscoveries in Art. Some Aspects of Taste, Fashion and Collecting in England and France. The Wrightsman Lectures delivered under the auspices of the New York University Institute of Fine Arts (Cornell University Press: Ithaca, New York 1980; first edition: Phaidon Press Limited 1976) by Francis Haskell (1928–2000), a renowned art historian, the author of classic studies on artistic patronage, the history of taste, and collecting. The subject of the essay is changes in tastes, particularly the increased interest in Italian and Northern European painting at the turn of 18th and 19th centuries and the consequences of this phenomenon for the British and French collections of painting created at that time (as well as the diverse political and social turbulences that occurred in the wake of the French Revolution and the Napoleonic wars).

Phenological growth stages of a new kiwifruit cultivar (Actinidia deliciosa ‘Jinfu’)

The BBCH scale is employed to describe the phenological growth stages of Actinidia deliciosa ‘Jinfu’ kiwifruit. This study provides comprehensive descriptions of the key growth stages encompassing bud, leaf, and shoot development, inflorescence emergence, flowering, fruit development, fruit ripening, senescence, and 41 additional secondary growth stages. Furthermore, the investigation encompasses changes in fruit taste, volatile compounds, antioxidant activities, and ethylene production across five different firmness stages during the eating window, with the aim of determining the optimum time for consumption. Principal component analysis of the collected data indicated that fruit firmness ranging from 12 N to 8 N represented the optimal eating window for ‘Jinfu’ kiwifruit. Additionally, this study explored the practical applications of the BBCH scale in orchard management and the production of high-quality fruit. Overall, the insights derived from this research provide valuable and substantial information that can effectively support the introduction and promotion of the new ‘Jinfu’ cultivar.

A longitudinal evaluation of smell and taste function in children with cancer during and after treatment with chemotherapy

Smell and taste changes are bothersome treatment symptoms interfering with food intake. It remains unclear how and when children with cancer experience such changes during chemotherapy, and if the symptoms resolve after treatment. In this longitudinal study, we measured smell and taste function of 94 childhood cancer patients treated for hematological, solid, or brain malignancies. Smell and taste function were assessed using commercial Sniffin’ Sticks and Taste Strips, respectively. For both tests, normative values were used to identify the presence of smell and taste abnormalities. Self-reported chemosensory and appetite changes were assessed using a questionnaire. Measurements were taken approximately 6 weeks (T0), 3 months (T1), 6 months after starting chemotherapy (T2), and 3 months after termination of chemotherapy or maintenance phase for children with acute lymphoblastic leukemia (ALL) (T3). We found that smell and taste scores did not change during active treatment (T0-2). However, approximately 20% of the patients suffered from decreased taste function according to normative values, particularly children with lymphoma or solid tumors. Changes in smell were predominantly characterized as increased rather than decreased. Self-reported changes were much more common than objectively measured, with smell changes ranging from 26 to 53% and taste changes up to 80% during treatment. After active treatment, odor threshold scores decreased in children with ALL during maintenance phase, whereas total taste scores increased in all children at T3. In summary, objectively measured smell and taste function remained stable during active treatment, while at the individual level a fairly large number of children suffered from chemosensory distortions which comprised either increased or decreased sensitivity. Individual dietary advice and coping strategies are warranted to prevent detrimental effects on food intake in children with cancer.

Characterization of dysgeusia and xerostomia in patients with multiple myeloma treated with the T-cell redirecting GPRC5D bispecific antibody talquetamab.

In recent years, various immunotherapies have improved the survival of patients with multiple myeloma (MM). However, there remains an unmet need for novel agents. Talquetamab is the first-in-class GPRC5D-targeting T-cell redirecting bispecific antibody, which has substantial activity in advanced MM. Rapidly after the start of talquetamab treatment, patients reported taste changes (dysgeusia; 60% of patients), and a feeling of dry mouth (xerostomia; 30-57% of patients), which may be related to expression of the target antigen in healthy tissues, such as taste buds. Here, we aimed at better characterizing these oral toxicities. We measured salivary flow and the ability to taste (objectively and patient-reported), assessed the feeling of dry mouth, and evaluated quality of life before and 8 weeks after the start of talquetamab therapy in eight heavily pretreated MM patients. Talquetamab treatment led to the rapid and significant decrease in objectively measured taste scores (total score 8.8 ± 2.0 vs 4.9 ± 2.5). All patients reported moderate to severe taste changes. Moreover, patients experienced severe xerostomia after the initiation of talquetamab treatment, in the absence of changes in unstimulated and stimulated salivary flow. Because of these oral toxicities a significant impairment in global health status/(oral health related) quality of life was reported. Studying taste changes in patients treated with talquetamab following up on the described leads provides a new and unique opportunity to further unravel the pathophysiology of taste changes after cancer treatment.

Rates of ICD-10 Code U09.9 Documentation and Clinical Characteristics of VA Patients With Post–COVID-19 Condition

A significant proportion of SARS-CoV-2 infected individuals experience post-COVID-19 condition months after initial infection. To determine the rates, clinical setting, risk factors, and symptoms associated with the documentation of International Statistical Classification of Diseases Tenth Revision (ICD-10), code U09.9 for post-COVID-19 condition after acute infection. This retrospective cohort study was performed within the US Department of Veterans Affairs (VA) health care system. Veterans with a positive SARS-CoV-2 test result between October 1, 2021, the date ICD-10 code U09.9 was introduced, and January 31, 2023 (n = 388 980), and a randomly selected subsample of patients with the U09.9 code (n = 350) whose symptom prevalence was assessed by systematic medical record review, were included in the analysis. Positive SARS-CoV-2 test result. Rates, clinical setting, risk factors, and symptoms associated with ICD-10 code U09.9 in the medical record. Among the 388 980 persons with a positive SARS-CoV-2 test, the mean (SD) age was 61.4 (16.1) years; 87.3% were men. In terms of race and ethnicity, 0.8% were American Indian or Alaska Native, 1.4% were Asian, 20.7% were Black, 9.3% were Hispanic or Latino, 1.0% were Native Hawaiian or Other Pacific Islander; and 67.8% were White. Cumulative incidence of U09.9 documentation was 4.79% (95% CI, 4.73%-4.87%) at 6 months and 5.28% (95% CI, 5.21%-5.36%) at 12 months after infection. Factors independently associated with U09.9 documentation included older age, female sex, Hispanic or Latino ethnicity, comorbidity burden, and severe acute infection manifesting by symptoms, hospitalization, or ventilation. Primary vaccination (adjusted hazard ratio [AHR], 0.80 [95% CI, 0.78-0.83]) and booster vaccination (AHR, 0.66 [95% CI, 0.64-0.69]) were associated with a lower likelihood of U09.9 documentation. Marked differences by geographic region and facility in U09.9 code documentation may reflect local screening and care practices. Among the 350 patients undergoing systematic medical record review, the most common symptoms documented in the medical records among patients with the U09.9 code were shortness of breath (130 [37.1%]), fatigue or exhaustion (78 [22.3%]), cough (63 [18.0%]), reduced cognitive function or brain fog (22 [6.3%]), and change in smell and/or taste (20 [5.7%]). In this cohort study of 388 980 veterans, documentation of ICD-10 code U09.9 had marked regional and facility-level variability. Strong risk factors for U09.9 documentation were identified, while vaccination appeared to be protective. Accurate and consistent documentation of U09.9 is needed to maximize its utility in tracking patients for clinical care and research. Future studies should examine the long-term trajectory of individuals with U09.9 documentation.

Assessment of changes in sensory perception, biometrics and emotional response for space exploration by simulating microgravity positions

Long-term space exploration endeavors, encompassing journeys from the Earth to the Moon by 2030 and subsequent voyages from the Moon to Mars by 2040, necessitate the utilization of plant-based materials not solely for sustenance and refreshments but also the production of pharmaceuticals and repair compounds, such as plastics, among others. Nevertheless, the vital aspects of research in this domain pertain to the nutritional value and sensory perception associated with plant-based food. Prior investigations have shown altered sensory perception in space, manifested as diminished olfactory sensations and heightened taste perception (saltiness and sweetness). Nonetheless, studies concerning changes in aroma, basic tastes, and mouthfeel have been limited due to the logistical challenges associated with conducting experiments in the unique environment of space. To address this limitation, the present study employed sensory trials and biometrics from video using simulated microgravity chairs to simulate alterations in sensory perception akin to those encountered in space conditions. The findings of this study align with previous reports of changes in aroma and taste perception and contribute to the understanding of changes in the mouthfeel, heart rate, blood pressure, and emotional response that could be experienced in space environments. These experimental endeavors are critical to facilitate the advancement and development of novel plants and food materials tailored to the requirements of long-term space exploration.

The Effect of Different Types of Sweeteners and Ingredients on the Characteristics of Pineapple Syrup

One of the processed products from pineapple is syrup. However, the use of natural ingredients such as fruit in processing syrup has weaknesses, both in terms of changes in color, taste, aroma and appearance. Therefore, when making pineapple syrup, flavorings are often used. The aim of this research is to increase the use of pineapple fruit and determine the differences in the quality of pineapple syrup produced with different types of sweeteners and types of ingredients in making pineapple syrup. The method used was a Randomized Block Factorial Design with 2 factors, namely the type of sweetener (sucrose, sucrose and glucose syrup) and the type of ingredient (pineapple flesh, pineapple synthetic flavors). The results showed that differences in the type of sweetener and type of ingredients had a significant effect on color (L*, a*, b*), viscosity, pH, total dissolved solids, water content, vitamin C and total acids, and sensory attributes (color, aroma, taste, and texture). The best treatment was obtained in the SG1 formulation using sucrose and glucose syrup sweetener and pineapple flesh. The quality characteristics of of this syrup are that it has an L* value 36.44; a* 24.21; b* 50.45; viscosity 94.89 cP; pH 4.53; TPT 33.66 ºBrix; water content 55.52%; vitamin C 7.25 mg/100g; total acid 4.05%; aroma 4.20; color 3.80; taste 4.20; and texture 4.33. This formulation can be developed into alternative use of the pineapple commodity that has a functional value.

Prospective observational study of zinc deficiency symptoms during first-line chemotherapy for gastric and colorectal cancer.

Zinc deficiency during long-term chemotherapy and its related symptoms, including skin rash, taste disorders, and oral mucositis, have not been sufficiently investigated. This prospective observational study enrolled patients with gastric and colorectal cancer who underwent standard first-line chemotherapy. According to the Practice Guidelines for Zinc Deficiency, zinc deficiency is defined as a serum level of <60 µg/dL. Serum zinc levels were measured before and after (1, 3, and 6 months) chemotherapy, and symptoms were assessed using the Patient-Reported Outcomes version of the Common Terminology Criteria for Adverse Events version 1.0. Repeated measures were analyzed using a generalized linear mixed model. Of the 61 enrolled patients, 48 who underwent standard first-line chemotherapy with fluoropyrimidine plus oxaliplatin were analyzed. Zinc deficiency was observed in 18 patients (38%) before chemotherapy. The least-squares means of serum zinc levels significantly decreased at 3 and 6 months of chemotherapy in 30 patients without zinc deficiency at the start of chemotherapy (both P<0.01) but not in 18 with zinc deficiency at the beginning. Changes in serum zinc levels during chemotherapy negatively correlated with changes in taste, rash, and itching (all P<0.04) in patients without zinc deficiency before treatment initiation. Serum zinc levels decreased during chemotherapy in zinc-non-deficient patients at the beginning of chemotherapy and correlated with taste changes, skin rash, and itching. Therefore, investigating whether zinc supplementation ameliorates these symptoms is necessary.

Effect of Prebiotic Rich Diet on Gut Microbiome in Patients (Pts) Undergoing Stem Cell Transplants- Results of Phase I Study (NCT04629430)- Clinical Outcomes

Introduction An increase in gut microbial diversity during Stem cell transplant (HSCT) has been associated with improved treatment-related mortality (TRM) and gastro-intestinal graft versus host disease (GI GVHD). Prebiotics are indigestible carbohydrates rich in fructo-oligosaccharides such as inulin and Galacto- oligosaccharides. Prebiotics are metabolized by the gut bacteria to produce short-chain fatty acids which in turn nourish the gastrointestinal- epithelium. Hence, the implementation of a diet rich in pre-biotics could increase gut microbial diversity and improve outcomes such as GVHD and Overall survival (OS). We report clinical results from single-center Phase I study that investigates the feasibility of consuming a prebiotic rich diet in patients undergoing HSCT. Methods Both Allogeneic (Allo) and Autologous (Auto) HSCT Pts &amp;gt;18 yrs were included. Allo Pts undergoing second transplants and needing broad-spectrum antibiotics 1 week before starting the conditioning regimen were excluded. Pts were requested to have at least 2 servings of prebiotic-rich foods such as oats, artichokes an greens daily from the date of conditioning HSCT chemotherapy to Day +100. A list of vegetables and grains with serving size of approximately 5 grams of commercially available fructo-oligosaccharides per day was provided and consumption was recorded with a patient-reported diary. Stool samples were collected before the start of HSCT conditioning regimen, and once a month for 3 months post-transplant. Compliance was defined as consuming 2 servings of prebiotics &amp;gt;/= 80% days of the study period. Secondary endpoints included incidence of acute GVHD, Clostridium difficle infections (C.Diff), Neutrophil (ANC), and Platelet Engraftment. Exploratory endpoints included Meta- genomics sequencing of the stool samples and patient-reported quality of life (QoL) outcomes. Results 27 Pts, median age 60 yrs were enrolled in this phase 1 study. 5 patients withdrew prior to Day 100 of the intervention. Difficulty in following the diet and maintaining the diary were cited as the main reasons for the withdrawal. 14 were female; 14 pts had Allo HSCT, 5 of whom had Myeloablative conditioning. Only 8 pts were able to comply with the diet (29.6%), 19 were not compliant - of whom 11 (40.8%) pts were not able to comply with the diet and 8 patients were not able to provide a diary. Attempts were made to communicate with them to get an approximation of consumption, none reported &amp;gt; 80% of the study period. None of the patients had C diff infections, 3 of 14 Pts developed acute skin GVHD, grade 1-2; no GI GVHD was reported. Day 100 overall Survival was 100% for both Auto and Allo transplant pts. 1 yr OS 25 pts were evaluable and was 100% and 85.8% in the Auto and Allo Group respectively. 1 pt died of relapsed disease, and another of uncontrolled sepsis at Day +360, after cessation of the diet. Median days for ANC engraftment, and platelet engraftment in the Auto group were 10 days and 16 days; in the Allo group were 17 days and 18 days respectively. The mean percent of change in weight from pre-conditioning to day +100 was -10.26% in the Allo group and -2.5% in the Auto group. FACT-BMT QOL total score decreased by a mean percent of 10.7 % in the Allo pts and improved by 3.8% in the Auto group at Day 100 after transplant from baseline. Meta-genomic analysis of stool samples is currently ongoing. Conclusion Results from the Phase I study unfortunately show that a naturally occurring prebiotic-rich diet of green leafy vegetables, pulses, and fiber-rich food is very hard to consume daily in the first 100 days after HSCT. Regional dietary habits, mucositis, and chemotherapy-related change in taste could be contributory factors. However, most importantly implementation of this diet did not result in adverse events such as increased sepsis, GI GVHD, or C Diff infections and reported a remarkable 1 yr OS. Hence further studies to help improve compliance of diet with foods rich in pre-biotics may have a valuable impact on post-Transplant outcomes.

Evaluation storage capacity of six kind late-maturing Actinidia arguta resources

Actinidia arguta has a high edible value, nutritional value, and abundant resources; however, it is not durable. The selection of late-maturing, durable storage resources is one idea for solving this problem. Through phenological observations, we identified six types of late-maturing resources as experimental materials in this experiment, named CJ No.10, CJ No.6, CJ No.7, CJ No.9, CJ No.3, and CJ No.8, and compared the sensory, physicochemical, nutritional quality, and taste changes during storage to determine durable storage resources. The specific conclusions are as follows: at the end of storage, CJ No.8 and CJ No.7 had good sensory and physicochemical qualities, with high Vc and SSC content in CJ No.3, high total phenol, and flavonoid content in CJ No.8, high TA residual content in CJ No.9, and higher reducing sugar content in CJ No.7 and CJ No.10. Correlation analysis showed that the weight loss rate was positively correlated with the decay rate and sweet taste value and negatively correlated with flavonoid content and firmness. PCA showed that the differences in the storage capacity of all resources were mainly related to firmness, sensory score, weight loss rate, sweet taste, Vc, and SSC. The PCA scores showed that CJ No.8 had better storage resistance than the other resources. CJ No.8 could be promoted as a high-quality late-mature storage-resistant variety to promote the sustainable development of A. arguta industry.

Taste changes in paediatric oncology: longitudinal evaluation

ObjectivesChanges in taste is a common symptom in paediatric patients receiving cancer therapies. The primary objective was to describe the prevalence of taste changes longitudinally over a 6-month time frame...

The relationship between loneliness, psychological resilience, quality of life and taste change in cancer patients receiving chemotherapy.

This study aimed to determine the correlation between taste change, nutritional intake and quality of life in cancer patients receiving chemotherapy. A total of 610 (F = 314, M = 296) volunteers aged 19 and 65 who received outpatient chemotherapy treatment participated in the study. Individuals' general information was obtained, anthropometric measurements were carried out, malnutrition status (Patient-Generated Subjective Global Assessment PG-SGA), loneliness (Cancer Loneliness Scale), psychological resilience (Psychological Resilience Scale), quality of life (Quality of Life Scale (EORT QLQ-C30) and taste changes were scrutinized [Chemotherapy-Induced Taste Alteration Scale (CiTAS)]. There was a negative correlation between the Cancer Loneliness Scale and PG-SGA and General Health Status (r = -0.494, p = 0.000; r = -0.406, p = 0.000) and a positive correlation with Symptom Scales (r = 0.484, p = 0.000; r = 0.506, p = 0.000) (p < 0.05). There was a positive correlation between the Psychological Resilience Scale and General Health Status (r = 0.393, P = 0.000), Functional Scales (r = 0.349, P = 0.000), and a negative correlation between Symptom Scales (r = -0.302, p = 0.000) (p < 0.05). 70.9% of men and 70.7% of women had severe malnutrition. General Taste Changes, General Health and Symptom Scale values were significant predictors of severe malnutrition status (p < 0.05). The symptoms that develop during the treatment process cause many psychological problems. Before starting treatment, patients should be evaluated comprehensively, depression anxiety levels and quality of life levels should be determined, and precautions should be taken accordingly.

The Association of Frailty and Malnutrition With Dietary Intake and Gastrointestinal Symptoms in People With Kidney Failure: 2-Year Prospective Study

Frailty and malnutrition are both associated with worsening morbidity and mortality and become more prevalent in the elderly and as kidney function declines. Anorexia and reduced oral intake are common features of both frailty and malnutrition. However, there are sparse data evaluating the impact of other gastrointestinal (GI) symptoms, such as taste changes, on rates of frailty and malnutrition in people with kidney failure. The aim of this study is to describe the prevalence of frailty and malnutrition and their association with dietary intake and nutrition-related symptoms in people with kidney failure. This observational study recruited people with kidney failure who were commencing Conservative Kidney Management or elderly people (aged > 75years) newly commenced on dialysis from 3 renal units. Participants underwent assessments of frailty, nutritional status, dietary intake, and GI symptom burden when they attended clinic appointments, approximately every 6months. Of the 85 participants, 57% were assessed as being frail and 33% were assessed as being malnourished. Participants assessed as frail reported more GI symptoms (3 vs. 2, P<.001) that were more severe (1.75 vs. 1.0, P<.001) compared to nonfrail participants. Being malnourished was associated with a 5 times higher chance of being frail (odds ratio 5.8; 95% confidence interval 1.5, 21.8; P=.015) and having more severe symptoms was associated with a 2 times higher chance (odds ratio 2.8; 95% CI 1.1, 7.0; P=.026) of being frail. In addition to experiencing more GI symptoms, that were more severe, participants who were malnourished consumed significantly less energy (1234kcal vs. 1400kcal, P=.01) and protein (51 g vs. 74 g, P<.001). Frailty and malnutrition are common and are associated with a higher GI symptom burden and poorer dietary intake. Future research is needed to determine effective interventions targeting frailty and malnutrition, including nutrition-related symptoms and optimal protein intake.

ОСОБЕННОСТИ КЛИНИЧЕСКОЙ КАРТИНЫ СЛИЗИСТОЙ ПОЛОСТИ РТА И ПАРОДОНТА У ПАЦИЕНТОВ С ВИРУСНЫМ ГЕПАТИТОМ С ДО И ПОСЛЕ КОМПЛЕКСНОГО ЛЕЧЕНИЯ

To study the dental status, patients’ complaints and data from a clinical examination of the oral cavity were taken into account, which included: external examination of the lips and corners of the mouth, assessment of the condition of various parts of the oral mucosa. Patients complained about discomfort in the oral cavity, dry mouth, tightness of the lips, soreness in the corners of the mouth, burning and tingling sensation in the tongue, changes in taste, coated tongue, roughness of the oral mucosa. The course of HCV is significantly aggravated by poor oral hygiene, which increases the risk of developing local inflammatory changes. This justifies the need for early dental examination of patients with HCV to improve the effectiveness of treatment and prevention of oral diseases. Thus, in a comparative study of lesions of the oral cavity and periodontium before and after treatment for viral hepatitis C, it was found out that the main symptoms significantly undergo dynamics towards improvement and are detected at a lower frequency.

ANALISIS PENGARUH BAURAN PEMASARAN SYARIAH TERHADAP KEPUTUSAN MAHASISWA MEMILIH PRODI EKONOMI SYARIAH UNISKA MAB BANJARMASIN

Increasingly intense competition in the current era of globalization indirectly results in organizations always trying to maintain their existence in society. Rapid and dramatic environmental developments and changes, including changes in consumer tastes, technological advances, and socio-economic changes, have affected the higher education sector, resulting in intense business competition in the higher education industry. Efforts to increase competitive advantage can be made by implementing a Sharia marketing mix strategy. This study aims to examine and determine the effect of the Sharia marketing mix on students' decisions to choose the Islamic Economics study program either partially or simultaneously. This research includes field research by exploring data from research locations, namely students of the Islamic Economics Study Program at UNISKA MAB Banjarmasin. Data collection was carried out using a questionnaire with a measurement scale, a Likert scale, and documentation. Determination of the sample using probability sampling technique, namely using simple random sampling with a total sample of 83 respondents and research data analysis using multiple linear regression analysis. The results of the study show that: 1) Partially, the variables Product, Promotion, Place, People, and Physical Evidence have a significant effect on the Student's Decision to Choose an Islamic Economics Study Program. While the Price and Process variables have no significant effect in this study. 2) Simultaneously, there is a significant influence of the Sharia marketing mix on the Student's Decision to Choose the Islamic Economics Study Program with a score of 81.020 with sig. F = 0.000 (p &lt; 0.05).

Complete Hemifacial Paralysis Post-facelift: Making Sense of a Plastic Surgeon's Worst Nightmare.

Postrhytidectomy hemifacial paralysis is a frightening clinical condition affecting the proximal facial nerve and most often associated with Bell's palsy. Associated symptoms are common and include auditory, salivary, vestibular, and gustatory complaints. The aim of the study was to provide increased awareness of postrhytidectomy hemifacial paralysis secondary to Bell's palsy in the plastic surgery community. Following a roundtable discussion with the senior author's (J.C.G.) plastic surgery colleagues located all over the world, 8 surgeons reported having had firsthand experience with hemifacial paralysis in patients following facelift. Descriptions of their cases, including preoperative, intraoperative, and postoperative courses were collected and reported. A total of 10 cases of postrhytidectomy hemifacial paralysis were analyzed based on results of a clinical questionnaire. Eight of the 10 cases involved all facial nerve branches, with 2 cases sparing the marginal mandibular branch. The vast majority of cases were referred to a neurologist and steroids initiated. Two patients were returned to the operating room for exploration. Associated symptoms reported included pain in the ear, hearing loss, ocular symptoms such as tearing or dryness, vestibular symptoms such as vertigo, changes in taste, and in 1 patient an electric-shock type sensation to the face. Hemifacial paralysis associated with Bell's palsy following rhytidectomy is a rare but known clinical entity that should be included in the preoperative informed consent process before facelift. Current management trends are neurology referral and steroid initiation.

Analisis Pengaruh Kualitas Produk dan Brand Image terhadap Keputusan Pembelian Minuman Kekinian Haus di Galuh Mas Karawang

This research aims to investigate the influence of product quality and brand image on consumer purchasing decisions for contemporary beverage products, Haus! in the Karawang area. The three main problems that are the focus of this research are: consumer preferences that are more inclined towards contemporary beverage products other than Haus!, lack of optimization of promotions for Haus! compared to other competitors, so that the brand image of Haus! not yet well known among the public, and changes in consumer tastes due to innovations in similar contemporary beverage products, which reduce the tendency to buy Haus! in the Karawang area. This research was conducted using a quantitative approach with a sample size of 247 respondents. The instrument used by researchers is a questionnaire. Quality testing of the instruments used by researchers is validity and reliability testing. The data analysis method in this research uses multiple linear regression with the help of the SPSS application. The test results show that respondents strongly agree that product quality and brand image have a significant influence on purchasing decisions. The conclusion of this research is that product quality and brand image influence the decision to purchase thirst drink products! In Galuhmas Karawang.

Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques

Lu’an Guapian (LAGP) tea, a representative Chinese roasted green tea, undergoes significant changes in taste and aroma during over-fired drying. However, limited studies have been conducted on these effects. This study employed metabolomics and sensory histology techniques to analyze non-volatile and volatile compounds the second drying and pulley liquefied gas drying (PLD) samples. The results revealed that after PLD, the samples exhibited lower umami, bitterness, and astringency; whereas floral, sweet, roasted, cooked corn-like, and cooked chestnut-like aromas became stronger. Among them, the content of (−)-epigallocatechin gallate, glutamic acid, and theogallin, which were closely related to taste, decreased by 4.5 %, 12.3 %, and 10.4 %, respectively. Eight key aroma components were identified as the main contributors to the sample aroma changes: (E)-β-ionone, dimethyl sulfide, (E,E)-2,4-heptadienal, geraniol, linalool, benzeneacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, and hexanal. This study provides a theoretical basis for enhancing the quality of LAGP teas.