Chemosensory Tests Research Articles

Mounting an immune response reduces male attractiveness in a lizard.

Parasites impact host fitness and constitute an important selective pressure on the host's life history. According to parasite-mediated sexual selection, ornaments are presumed to honestly indicate immune capacity or resistance against parasites, and the chooser sex (typically females) obtains an advantage by selecting more ornamented, thus more immunocompetent mates. Therefore, signalers mounting an immune response must allocate resources from the sexual signal to the immune system, hence reducing the expression of the ornament and becoming less attractive to the choosing sex. Here, we test this idea in the lizard Psammodromus algirus. We inoculated a subsample of males with lipopolysaccharide (LPS) of the cell wall of Escherichia coli, while others served as sham controls. The inoculation of LPS decreased the proportion of ergosterol (pro-vitamin D2) in femoral secretions, and chemosensory tests showed that the scent of LPS-inoculated males was less attractive to females than the scent of control males. Given that ergosterol is a precursor of vitamin D, which has physiological functions as an immune modulator, immunocompromised males likely needed to divert vitamin D to the immune system, reducing the allocation of ergosterol to secretions. In this way, females could detect "sick" males, preferring the apparently healthy males. Overall, our study shows that mounting an immune response is costly in terms of reduced attractiveness. Moreover, we disentangle the underlying mechanism, which involves an honest signal based on vitamin D allocation.

Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction

Human chemosensations play a crucial role in influencing food preference and consumption. Hence, chemosensory disorders often alter eating behaviors. This study delved into the repercussions of olfactory dysfunction on the assessment of food sensory importance and explored whether individuals employ adaptive strategies beyond olfaction to cope with such disorders. Additionally, we examined the interplay between the subjective and objective olfactory abilities and their influence on the perceived importance of olfaction as an indicator for unsuccessful coping. We adapted the Importance of Olfaction Questionnaire to assess the participants’ attitudes toward the importance of the food smell, food texture and food taste, respectively. We conducted a survey involving 426 participants, categorizing them based on their “Sniffin’ Sticks” test scores as normosmia, hyposmia, or anosmia groups. Thorough otorhinolaryngological evaluations, including psychophysical chemosensory tests, were administered to all participants. The results showed that compared to participants with normosmia, individuals with olfactory loss not only diminished their emphasis on olfaction but also significantly lowered their importance ratings for food taste (hyposmia and anosmia) and texture (anosmia). Notably, individuals with parosmia placed heightened importance on smell and taste. Moreover, the reduced importance of food smell in people with olfactory loss was evident in those with a poor self-evaluated sense of smell. These findings suggest that the existence of an adaptive coping mechanism in people with olfactory dysfunctions to a lower importance of multiple sensory attributes of food. Furthermore, inaccurate self-rated olfactory ability appears to be an indicator for assessing the psychological well-being of patients with olfactory disorders, aiding in the identification of those who may require additional attention and support.

The detection and modulation of piperine in the human oral cavity

Piperine is an alkaloid that is responsible for the pungency of black pepper and long pepper. This hydrophobic compound causes a spicy sensation when it comes in contact with trigeminal neurons of the oral cavity. Piperine has low solubility in water, which presents difficulties in examining the psychophysical properties of this stimulus by standard aqueous chemosensory tests. This report describes approaches that utilize novel edible film formulations for delivering precise amounts of piperine to the human oral cavity. These films were then used to identify detection thresholds for piperine, and to identify the chemosensory properties of this compound at suprathreshold amounts. When incorporated into edible films, mean detection thresholds for piperine were approximately 35 nanomoles. For suprathreshold studies, edible films that contained 4000 nanomole amounts of piperine yielded variable intensity responses in subjects, with mean intensities in the moderate range. This amount of piperine caused significant self-desensitization, which was partially reversed after 60–90 min. In contrast, edible films that contained lower amounts of piperine yielded mean intensity ratings in the weak range and showed essentially no self-desensitization. The application of piperine to the circumvallate region of the tongue caused moderate intensity responses that were identified as primarily spicy, and rarely bitter. In addition, oral rinses with aqueous sucrose solutions decreased mean intensities for piperine by approximately twenty-five percent over sixty seconds. Blockage of nasal airflow significantly decreased piperine intensities in the oral cavity. These two findings indicate that oral sucrose or blockage of nasal airflow can modulate piperine perception in the human oral cavity. Finally, these results indicate that a variety of excipients can be included in edible film formulations for presenting piperine to the oral cavity at stimulus amounts that cause quantifiable chemosensory responses.

Correlations between gustatory, trigeminal, and olfactory functions and nasal airflow

PurposeTo determine the relationship of chemosensory screening and nasal airflow tests among the same set of participants, and to determine other factors that are related to the outcomes of these tests.MethodsParticipants had no chemosensory complaints. Structured medical history was taken. Participants underwent 5 screening tests: q-sticks (orthonasal olfaction), q-powders (retronasal olfaction), trigeminal lateralization test, taste sprays, and peak nasal inspiratory flow (PNIF). Ratings of smell/taste ability and nasal airflow were obtained using visual analogue scales (VAS). Composite sinusitis symptoms and significance of olfaction questionnaire scores were also determined.ResultsFour hundred participants were included in the study, 156 men, 244 women; aged 18–82 years (mean: 46). The q-powders and taste spray scores were weakly positively correlated with all the other chemosensory tests and PNIF. However, chemosensory test scores were not correlated with VAS, composite sinusitis symptoms, and significance of olfaction questionnaire scores. Various tests showed significant decrease starting at specific ages (in years, PNIF and trigeminal lateralization: 40, q-powders: 60, and q-sticks: 70).ConclusionChemosensory screening tests and self-rated chemosensory function showed no correlation in participants without chemosensory complaints. In addition, gustatory function appeared to be correlated with olfactory and trigeminal function but also with nasal airflow, and nasal airflow was related not only to olfactory but also to trigeminal and taste function. Over all, the results suggest that chemosensory functions (orthonasal olfactory, trigeminal, retronasal olfactory, gustatory) and nasal airflow are correlated with each other, which we propose may be possibly mediated, at least in part, through central nervous system interactions.

Covid-19 affects taste independent of taste-smell confusions: results from a combined chemosensory home test and online survey from a large global cohort.

People often confuse smell loss with taste loss, so it is unclear how much gustatory function is reduced in patients self-reporting taste loss. Our pre-registered cross-sectional study design included an online survey in 12 languages with instructions for self-administering chemosensory tests with ten household items. Between June 2020 and March 2021, 10,953 individuals participated. Of these, 5,225 self-reported a respiratory illness and were grouped based on their reported COVID test results: COVID-positive (COVID+, N=3,356), COVID-negative (COVID-, N=602), and COVID unknown for those waiting for a test result (COVID?, N=1,267). The participants who reported no respiratory illness were grouped by symptoms: sudden smell/taste changes (STC, N=4,445), other symptoms excluding smell or taste loss (OthS, N=832), and no symptoms (NoS, N=416). Taste, smell, and oral irritation intensities and self-assessed abilities were rated on visual analog scales. Compared to the NoS group, COVID+ was associated with a 21% reduction in taste (95% Confidence Interval (CI): 15-28%), 47% in smell (95%-CI: 37-56%), and 17% in oral irritation (95%-CI: 10-25%) intensity. In all groups, the perceived intensity of smell (r=0.84), taste (r=0.68), and oral irritation (r=0.37) was correlated. Our study demonstrates that COVID-19 positive individuals report taste dysfunction when self-tested with stimuli that have little to none olfactory components. Assessing the smell and taste intensity of household items is a promising, cost-effective screening tool that complements self-reports and may help to disentangle taste loss from smell loss. However, it does not replace standardized validated psychophysical tests.

Smell, taste and trigeminal function: similarities and differences between results from home tests and examinations in the clinic.

This study aimed to examine an easy-to-conduct home chemosensory test as a screening tool prior to clinical testing and to investigate the associations between home and clinical tests. We examined 200 participants who performed a chemosensory test including subjective ratings as well as psychophysical smell, taste and trigeminal function tests at their homes. Following that, they were invited to the clinic for standardized testing using the Sniffin sticks test for assessment of olfactory function, taste sprays and strips for taste function, and a lateralization test for trigeminal function. The home smell test correlated well with the Sniffin sticks test. The home test had acceptable sensitivity for detecting smell loss (sensitivity of 67% at a specificity of 92%). The home test could distinguish between patients with olfactory loss and healthy controls. In contrast, the home tests for taste and trigeminal function did not provide valid results. When comparing home and clinical smell and taste tests older age and olfactory loss were the most influencing confounders in various models, while participants who had olfactory loss and admitted to drink alcohol regularly were more likely to have consistency between home and clinical smell measurements. Although the standardized psychophysical tests are valid and reliable and should be recommended, simple methods used at home could reflect the patients' information to some degree and provide useful data prior to clinical testing. The present home chemosensory test allows motivated individuals to screen their olfactory function in a simple way at home. Results from smell tests, but not from tests of taste or trigeminal function, obtained at home correlate with tests obtained at the clinic. Moreover, tests conducted at home or in the clinic have confounders that should be considered by researchers and clinicians.

Gustatory dysfunction in patients with olfactory dysfunction and the associated factors.

Little is known about the occurrence of gustatory dysfunction (GD) in relation to different aetiologies of olfactory dysfunction (OD) as assessed by psychophysical chemosensory tests. The aim of this study was to analyse gustatory function in patients with OD and to investigate clinical factors associated with GD. A total of 742 individuals who underwent both olfactory and gustatory function tests at a tertiary medical centre from November 2019 to March 2021 were retrospectively enrolled. Olfactory and gustatory function were assessed by the YSK olfactory and gustatory function tests, respectively. Patients with OD were classified into four groups according to the aetiology: sinonasal disease, post-infection OD (PIOD), post-traumatic OD (PTOD), and others. Secondary outcomes included age, sex, smoking history, and alcohol history. Among the 488 patients with OD, 93 (19.1%) showed GD and 395 (80.9%) had normal gustatory function. Only 25 (9.8%) among 254 individuals with normosmia showed GD. Analyses of these frequencies revealed a significant association between OD and GD. In addition, the taste score was significantly lower in patients with OD than individuals with normosmia. The frequency of GD was significantly higher in patients with PTOD (53.6%) than in those with OD of other aetiologies (sinonasal disease, 6.7%; PIOD, 13.0%; others, 24.4%). In the multivariate analysis, age >=5 years and PTOD were associated with a high frequency of GD among patients with OD. The current study show that GD is significantly associated with OD. In particular, GD is more common in patients with PTOD than in those with OD of other aetiologies.

Long-lasting olfactory dysfunction in COVID-19 patients

ObjectivesOlfactory dysfunction (OD) is a common symptom of Coronavirus Disease 2019 (COVID-19). Although many patients have been reported to regain olfactory function within the first month, long-term observation reports vary. Therefore, we aimed to assess the course of chemosensory function in patients diagnosed with COVID-19 within 3–15 months after the infection.MethodsOne hundred and two patients (71 females and 31 males; mean age 38.8 years) diagnosed with laboratory-confirmed COVID-19 and subjective OD participated in this single-center study 111–457 days after onset of OD. Patients first performed chemosensory tests at home, followed by psychophysical testing (Sniffin’ Sticks (TDI), 27-item Candy Smell Test (CST), Taste Strips Test (TST)) in the clinic. Questionnaires regarding importance of olfaction (IOQ) and olfactory-specific quality of life (QOD) were applied at both timepoints.ResultsAfter a mean 216 days (SD 73; range 111–457) between OD onset and follow-up testing, the mean Sniffin’ Sticks (TDI) score was 27.1 points (SD 5.8; range 4.25–38.5): 4.0% were anosmic, 72.5% hyposmic, and 23.5% normosmic. At follow-up testing, 73.5% of patients reported improvement, 5.9% deterioration, and 20.6% no change in OD. Moreover, full recovery of self-perceived smell, flavor, and taste was not observed. According to questionnaires, the individual importance of smell did not change, but participants showed improvement in OD-related quality of life (p < 0.001) and had increased parosmia scores (p = 0.014) at follow-up.ConclusionOur results show that long-lasting OD after SARS-CoV-2 infection is a common symptom. The majority of patients had OD in the range of hyposmia, which was confirmed by comprehensive smell tests.

Food preferences, food neophobia and chemosensation among adolescents with ADHD

It has been suggested that adolescents diagnosed with ADHD have an unhealthier diet compared to their peers without ADHD. The association between chemosensation (smell and taste) and dietary patterns remains unknown. The aim is to investigate unhealthy food preferences and food neophobic behaviour among adolescents diagnosed with ADHD. Additionally, it is to investigate the relationship between dietary patterns and chemosensory function. We enrolled 36 adolescents with and without ADHD to complete a food item and a food neophobia questionnaire and to undergo chemosensory testing. Adolescents with ADHD performed significantly worse on both chemosensory tests compared to the non-ADHD group. No difference in food preferences nor food neophobia was found between the two groups. Adolescents with ADHD have a lower score on chemosensory tests compared to their peers, suggesting impaired chemosensory function. No differences in dietary preferences nor food neophobia were seen between the two groups.

Chemical cues may allow a fossorial amphisbaenian reptile to avoid extremely saline soils when selecting microhabitats

When selecting optimal habitats, animals should rely on detecting environmental cues that indicate the suitability of a given site. In fossorial animals, restrictions of the underground environment might limit the opportunities for habitat selection. However, field observations of some fossorial amphisbaenian reptiles indicate that microhabitat occupancy is not random. This might simply result from the low survival of individuals in suboptimal habitats, but it may reflect active behavioral selection. We suggest that, in the fossorial environment, chemical cues may be very important for actively selecting or avoiding specific microhabitats. Here, we tested the ability of Trogonophis wiegmanni amphisbaenians to discriminate and select different types of substrates by using chemical cues alone. In laboratory preference tests, amphisbaenians selected soils with low salinity levels (natural or experimentally manipulated), mimicking the microhabitat selection patterns observed in the wild. Moreover, chemosensory tests measuring tongue-flick rates showed that amphisbaenians discriminated using chemical cues alone between soil types according to natural salinity levels, and also between manipulated chemical stimuli with different salinity levels. These results suggest that the microgeographic patterns of distribution of these amphisbaenians are due to their ability to use substrate chemical cues to actively avoid extremely saline soils. and select optimal microhabitats.

Olfactory–Trigeminal Interactions in Patients with Parkinson’s Disease

Olfactory dysfunction (OD) is a highly frequent early non-motor symptom of Parkinson's disease (PD). An important step to potentially use OD for the development of early diagnostic tools of PD is to differentiate PD-related OD from other forms of non-parkinsonian OD (NPOD: postviral, sinunasal, post-traumatic, and idiopathic OD). Measuring non-olfactory chemosensory modalities, especially the trigeminal system, may allow to characterize a PD-specific olfactory profile. We here review the literature on PD-specific chemosensory alteration patterns compared with NPOD. Specifically, we focused on the impact of PD on the trigeminal system and particularly on the interaction between olfactory and trigeminal systems. As this interaction is seemingly affected in a disease-specific manner, we propose a model of interaction between both chemosensory systems that is distinct for PD-related OD and NPOD. These patterns of chemosensory impairment still need to be confirmed in prodromal PD; nevertheless, appropriate chemosensory tests may eventually help to develop diagnostic tools to identify individuals at risks for PD.

Chemosensory Loss during a Traumatic Brain Injury Suggests a Central Pathway for the Rehabilitation of Anosmia.

Currently, no method has been developed for rehabilitating olfaction in anosmic patients following a traumatic brain injury (TBI). Here a method for rehabilitation is described which is based on a recent finding that the human posterior pyriform cortex (PPC) generates predictive odor "search images" in advance of an encounter with an olfactory stimulus. The search image enhances perceptual sensitivity and allows the odor it represents to be identified without input occurring from the olfactory receptors or bulbs. Furthermore, based on the finding here that anosmics with a TBI often have normal trigeminal and gustatory function, it is proposed that normality in these chemosensory systems may indicate that key cortical regions including the PPC are intact in anosmics and capable of processing olfactory information. In addition, the results of chemosensory tests of the olfactory, gustatory, and intranasal trigeminal systems of 18 patients with a TBI are given that identify which patients would most likely benefit from the rehabilitation procedure.

Chemosensory Dysfunctions Induced by COVID-19 Can Persist up to 7 Months: A Study of Over 700 Healthcare Workers.

Several studies have revealed either self-reported chemosensory alterations in large groups or objective quantified chemosensory impairments in smaller populations of patients diagnosed with COVID-19. However, due to the great variability in published results regarding COVID-19-induced chemosensory impairments and their follow-up, prognosis for chemosensory functions in patients with such complaints remains unclear. Our objective is to describe the various chemosensory alterations associated with COVID-19 and their prevalence and evolution after infection. A cross-sectional study of 704 healthcare workers with a RT–PCR-confirmed SARS-CoV-2 infection between 2020 February 28 and 2020 June 14 was conducted 3–7 months after onset of symptoms. Data were collected with an online questionnaire. Outcomes included differences in reported chemosensory self-assessment of olfactory, gustatory, and trigeminal functions across time points and Chemosensory Perception Test scores from an easy-to-use at-home self-administered chemosensory test. Among the 704 participants, 593 (84.2%) were women, the mean (SD) age was 42 (12) years, and the questionnaire was answered on average 4.8 (0.8) months after COVID-19. During COVID-19, a decrease in olfactory, gustatory, and trigeminal sensitivities was reported by 81.3%, 81.5%, and 48.0%, respectively. Three to 7 months later, reduced sensitivity was still reported by 52.0%, 41.9%, and 23.3%, respectively. Chemosensory Perception Test scores indicate that 19.5% of participants had objective olfactory impairment. These data suggest a significant proportion of COVID-19 cases have persistent chemosensory impairments at 3–7 months after their infection, but the majority of those who had completely lost their olfactory, gustatory, and trigeminal sensitivities have improved.

Nasal chemosensory tests: biomarker between dementia with Lewy bodies and Parkinson disease dementia.

Dementia with Lewy bodies (DLB) and Parkinson disease dementia (PDD) are progressive and disabling neurodegenerative disorders, which are often misdiagnosed due to theirs overlapping clinical and paraclinical features. Nevertheless, their adequate management requires an accurate differential diagnosis. The main aim of this study was to investigate the usefulness of olfactory and trigeminal nasal testing for the differential diagnosis between DLB and PDD. Odor thresholds to three odorants differentially activating the olfactory and trigeminal systems were assessed in patients with DLB, PDD and healthy controls (n = 20 per group). Odor thresholds were significantly different between the three groups of subjects. More precisely, we found that DLB patients had significantly lower detection threshold performances compared to PDD patients. Moreover, using a standard canonical discriminant analysis, we confirmed a plain differentiation between the three groups. The current study highlights that DLB patients have very poor olfactory and trigeminal detection threshold performances, which are significantly lower, compared to PDD patients. These results suggest that olfactory testing, using odorants that stimulate both the olfactory and trigeminal systems, could constitute an interesting biomarker and contribute to the differential diagnosis of PDD and DLB patients. Further researches, notably on olfacto-trigeminal interactions, are warranted in these populations to support our findings.

Flavor identification inversely correlates with body mass index (BMI)

Background and aimsDietary choices are influenced by several factors including physiological, social, or genetic factors. Among these, flavor is the most important determinant modulating food preferences. The aim of the present study was to assess flavor identification abilities in patients with obesity (Ob) in comparison with matched normal weight (NW) and over-weight (OW) subjects using a specific and validated chemosensory test. Methods and resultsThe flavor test was administered to 140 Ob patients recruited in the obesity outpatient Unit at the Federico II University hospital and to the same number of NW and OW subjects matched by sex, age, and smoking habit. Flavor score (FS) inversely correlated with BMI. Median [Q1; Q3] FS was significantly higher in NW (14.5 [12; 16]) than in Ob (13 [10; 15] p < 0.001) and not significantly different from OW (14 [12; 16]) individuals. FS was also higher in OW than in Ob subjects (p < 0.005). When separated according to age quartiles, the BMI-related differences in FS were still significant in younger quartiles, while they were abolished in the older. ConclusionsBMI is a critical factor modulating flavor identification, particularly in young subjects. Further investigations are needed to explore the precise mechanism and the causal relationship between body weight and olfactory dysfunctions. Clinicaltrial idNCT03506074.

Development of a Regional Taste Test that uses Edible Circles for Stimulus Delivery.

Measurements of chemosensory function within specific regions of the tongue can yield important information about the sensitivity of lingual areas to chemosensory stimuli, and may identify possible nerve damage. A novel regional chemosensory test that uses thin edible circles was developed for human testing. Edible circles placed at six different regions of the tongue were used to examine regional sensitivity to quinine for bitter taste, NaCl for salt taste, sucralose for sweet taste, and capsaicin for pungency. The six regions included the anterior tip of the tongue, the left and right lateral margins of the tongue (anterior and posterior), and the circumvallate region. Testing was completed with the mouth open, and the mouth closed. Intensity ratings at all sites were higher in the closed mouth condition for the three taste stimuli. Quinine intensity was highest at the circumvallate region with the mouth closed. NaCl and sucralose intensity were highest at the anterior tip and circumvallate regions. Capsaicin intensity was most highly perceived at the anterior tip of the tongue, but open and closed mouth intensity ratings showed no significant differences. Regional differences in chemosensory perception were observed on the tongue, and these differences were dependent on the chemosensory stimulus, tongue region, and tasting mode. Edible circles show minimal diffusion with saliva, can be used to examine both taste and irritation, and may be used to identify regional papillae counts on the tongue. Finally, edible circles should be invaluable for examining damage to the oral cavity.

Olfaction and taste in Parkinson's disease: the association with mild cognitive impairment and the single cognitive domain dysfunction.

Mild cognitive impairment (MCI) and chemosensory dysfunction are non-motor symptoms of Parkinson's disease (PD), but their association is unclear. We explored if MCI and the involvement of single cognitive domains influence olfaction and taste in PD. The role of demographic, clinical and neuropsychiatric variables was tested. We recruited 50 PD patients without dementia, no other reasons for cognitive impairment, no condition that could influence evaluation of cognition, olfaction and taste. They underwent a full neuropsychological and chemosensory (i.e., olfaction and taste) test with the Sniffin' Sticks Extended test (SSET), Whole Mouth test (WMT) and Taste Strips test (TST). Fifty age- and sex-matched healthy subjects served as controls. Olfactory function and sweet identification were worse in PD than controls. MCI negatively influenced odor identification. Factors associated with poor olfactory function were age, overall cognition, apathy, and visuospatial dysfunction. Sour identification was affected by MCI and executive dysfunction, and salty identification by executive dysfunction. MCI, age and executive dysfunction worsened TST score. Awareness of olfactory dysfunction was impaired in PD with MCI. Education positively influenced SSET and TST scores. Our data confirmed that olfaction is abnormal in PD, while taste was only slightly impaired. Olfaction was worse in PD patients with visuospatial dysfunction, while sour and salty identification was worse in those with MCI and executive dysfunction, suggesting different underlying anatomical abnormalities. Future studies should incorporate neuroimaging and cerebrospinal fluid data to confirm this hypothesis. SSET odor identification and TST sour identification could be explored as quick screening tests for PD-MCI.

Detection and modulation of capsaicin perception in the human oral cavity

Capsaicin causes a burning or spicy sensation when this vanilloid compound comes in contact with trigeminal neurons of the tongue. This compound has low solubility in water, which presents difficulties in examining the psychophysical properties of capsaicin by standard aqueous chemosensory tests. This report describes a new approach that utilizes edible strips for delivering precise amounts of capsaicin to the human oral cavity for examining threshold and suprathreshold amounts of this irritant. When incorporated into pullulan-based edible strips, recognition thresholds for capsaicin occurred over a narrow range, with a mean value near 1 nmol. When incorporated into edible strips at suprathreshold amounts, capsaicin yielded robust intensity values that were readily measured in our subject population. Maximal capsaicin intensity was observed 20 s after strips dissolved on the tongue surface, and then decreased in intensity. Suprathreshold studies showed that complete blockage of nasal airflow diminished capsaicin perception in the oral cavity. Oral rinses with vanillin-linoleic acid emulsions decreased mean intensity values for capsaicin by approximately 75%, but only modestly affected recognition threshold values. Also, oral rinses with isointense amounts of aqueous sucrose and sucralose solutions decreased mean intensity values for capsaicin by approximately 50%. In addition, this decrease in capsaicin intensity following an oral rinse with sucrose was partially reversed by the sweet taste inhibitor lactisole. These results suggest that blockage of nasal airflow, vanillin, sucrose, and sucralose modulate capsaicin perception in the human oral cavity. The results further suggest a chemosensory link between receptor cells that detect sweet taste stimuli and trigeminal neurons that detect capsaicin.

Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls.

This study investigated the relation of the fungiform taste papillae density and saliva composition with the taste perception of patients suffering from diagnosed taste disorders. For this purpose, 81 patients and 40 healthy subjects were included. Taste was measured by means of regional and whole mouth chemosensory tests, and electrogustometry. Olfaction was assessed using the Sniffin Sticks. Fungiform papillae were quantified using the "Denver Papillae Protocol for Objective Analysis of Fungiform Papillae". In addition, salivary parameters [flow rate, total proteins, catalase, total anti-oxidative capacity (TAC), carbonic anhydrase VI (caVI), and pH] were determined and the Beck Depression Inventory was administered. Patients showed less taste papillae compared to healthy subjects. The number of papillae correlated with total taste strip score and salivary flow rate. Regarding salivary parameters, the flow rate, protein concentration, and TAC of patients were higher compared to controls. In addition, salivary flow rate, protease, caVI, and catalase values correlated with the summed taste strip score. Regarding various taste disorders, salty-dysgeusia patients showed the lowest taste test scores compared to those with bitter or metal-dysgeusia. Olfactory function of patients was significantly worse compared to healthy controls. This difference was most pronounced for ageusia patients. Compared to controls, patients also exhibited higher depressive symptoms. The density of fungiform papillae seemed to be positively associated with taste perception. Furthermore, patients exhibited changes in saliva composition (higher salivary flow rate, increased protein concentration, proteolysis, and TAC) compared to controls indicating that assessment of saliva may be critical for the diagnostic procedure in taste disorders.

Chemical communication in the lacertid lizard Podarcis muralis: the functional significance of testosterone

AbstractChemical signals are essential for intersexual communication in many animals, including lizards. While faeces have been suggested to contain socially relevant chemical stimuli, epidermal gland secretions are generally believed to be the leading source of chemosignals involved in lizard communication. Early research has shown that sex hormones affect epidermal gland activity, with androgens stimulating gland/pore size and/or gland productivity. However, the functional significance of hormone‐induced glandular activity in lizard chemical communication remains unclear. In this study, we manipulated testosterone (T) concentrations in male Podarcis muralis lizards. While T‐supplementation did not change pore size, it did increase secretion production substantially. Chemosensory tests showed that female conspecifics tongue‐flick at a higher rate and more quickly towards the secretion of males with experimentally increased T levels than towards the secretion of control males, suggesting that females can discriminate between males with dissimilar T levels based on chemical cues of secretion alone. Based on the scent of faeces, however, females were unable to discriminate between males with differential T levels. Also, females reacted more quickly when offered larger amounts of secretion – irrespective of whether secretions were obtained from control or T‐increased males. This result indicates that secretion quantity affects chemosignal detectability in Podarcis muralis.