Papillae Density Research Articles

Erratum: Supplementing goat kids with coconut medium chain fatty acids in early life influences growth and rumen papillae development until 4 months after supplementation but effects on in vitro methane emissions and the rumen microbiota are transient.

The aim of this study was to investigate the methane (CH4) reducing potential of a combination of prenatal and/or postnatal treatment with coconut oil medium chain fatty acids (CO MCFA) in goat kids. The hypothesis is that influencing rumen function during early life has more chances for success than in the adult life, related to the resilience of the mature rumen microbiota. Forty-eight pregnant does were split into two experimental groups: treated does (D+) received 40 g/d of CO MCFA in a test compound feed, while control does (D-) received a control compound feed, during the last 3 wk of gestation. Twin kids from 10 does of each group were split up into a treated (K+) and nontreated (K-) group, resulting in four experimental groups: D+ K+, D+ K-, D-K+, and D-K-. The K+ kids received 1.8 mL/d of CO MCFA from birth until 2-wk postweaning (11 wk). Irrespective of treatment, the experimental rearing conditions resulted in absence of rumen protozoa at all sampling times, assessed by quantitative PCR (qPCR). In vitro incubations with rumen fluid at 4 wk old showed 82% lower CH4 production of inoculum from D+ K+ kids compared to D-K-kids (P = 0.01). However, this was accompanied by lower total volatile fatty acids (tVFA) production (P = 0.006) and higher hydrogen accumulation (P = 0.008). QPCR targeting the mcrA and rrs genes confirmed a lower abundance of total methanogens (P < 0.02) and total eubacteria (P = 0.02) in D+ K+ kids at 4 wk old. Methanogenic activity, as assessed by mcrA expression by RT-qPCR, was also lower in these kids. However, activity did not always reflect methanogen abundance. At 11 and 28 wk old, prenatal and postnatal effects on in vitro fermentation and rumen microbiota disappeared. Nevertheless, lower milk replacer intake in the first 4 wk resulted in reduced BW in K+ kids, persisting until 28 wk of age. Additionally, differences assigned to postnatal treatment were found in papillae density, width, and length in different areas of the rumen, recorded at 28 wk old. Conclusion: prenatal and postnatal supplementation with CO MCFA reduced in vitro CH4 emissions until 4 wk old by depressing methanogen abundance and activity but at the expense of rumen fermentation and eubacterial abundance. Unfortunately, daily gain of K+ kids was suppressed. Some rumen papillae characteristics differed at 28 wk old due to postnatal treatment which ended at 11 wk old, indicating rumen papillary development can be affected by the early-life nutritional circumstances.

Supplementation of DHA-Gold pre and/or postnatally to goat kids modifies in vitro methane production and rumen morphology until 6 mo old1

This study aimed to investigate the effect of pre and/or postnatal supplementation of a dry whole cell algae (DHA-Gold) to goat kids, on in vitro methane (CH4) production, animal growth, and rumen morphology at the age of 6 mo. Furthermore, the in vitro retreatment effect of DHA-Gold was evaluated. Twenty pregnant Saanen goats giving birth to 2 male kids were used. Half of these does were supplemented (D+) with 18.2 g/d of DHA-Gold in the last 3 wk of pregnancy, whereas the other half was not (D-). After kidding, one goat kid per doe in both groups was supplemented daily with 0.28 g/kg of body weight of DHA-Gold (k+) until 12 wk, whereas the other goat kids were untreated (k-). This resulted in 4 experimental groups D+k+, D+k-, D-k+, and D-k-. In vitro incubations were performed at the ages of 4 wk, 11 wk, and 6 mo. At the age of 6 mo, goat kids were euthanized and additional incubations were performed supplementing 4 doses of DHA-Gold (0, 0.4, 0.8, and 1.6 mg/mL). Additionally, rumen tissue of the atrium ruminis, ventral rumen, and dorsal blind sac were collected to assess rumen morphology. Rumen inocula of 4-wk-old goat kids supplemented D+ showed lower (P < 0.05) in vitro CH4 production, however, this was mainly due to a reduction in the overall fermentation, while CH4 expressed relatively to total volatile fatty acids (VFA) was higher when goat kids were treated D+ or k+. The detrimental D+ effect on VFA production diminished at 11 wk old but remained a tendency (0.05 < P < 0.1). As for 4 wk D+ as well as k+ supplementation of DHA-Gold stimulated rather than inhibited in vitro CH4 production expressed relative to total VFA. Supplementation of DHA-Gold either D+ or k+ decreased density, width, and surface area of the ruminal papillae. However, no effect on animal growth was observed. Moreover, detrimental effects of D+ or k+ treatment on VFA production or stimulation of relative CH4 production were no longer observed at 6 mo old. Nevertheless, direct exposure of DHA-Gold to 6-mo-old inoculum linearly (P < 0.05) decreased CH4 and VFA production, which tended (P = 0.06) to be greater when using D-rumen inoculum. Accordingly, neither D+ nor k+ DHA-Gold supplementation showed potential for reduction of rumen methanogenesis. Furthermore, this early life intervention could represent some risk for impaired rumen papillae development, which, however, did not impair animal performance.

Growth performance and rumen development in Malabari kids reared under different production systems.

In order to investigate the effect of rearing systems on growth and rumen development in Malabari male kids, 14 pre-weaned Malabari male kids of uniform morphological characters were randomly divided into two equal groups as T1 and T2. Both the groups were reared intensively for 12weeks whereby kids under T1 group were allowed to suckle their dams and provided green grass ad libitum. The kids under T2 were weaned at the age of 7days and provided formulated semi-solid broiler goat concentrate diet through the feeding bottle and were not offered any grass/roughage. Parameters like live weight gain, daily weight gain and body measurements were studied to evaluate the growth performance. However, gastrointestinal tract morphometric studies and qualitative morphological analysis of rumen papillae were undertaken to measure the rumen development. The daily weight gain of kids under T2 was significantly (P ≤ 0.01) higher than the daily weight gain of kids under T1. Also, the body measurements like height at withers, heart girth and body length were significantly (P ≤ 0.01) higher in T2 than in T1. The rumen and abomasum were comparatively more developed in T2 than in T1. The morphology of rumen papillae in both groups was different in size, shape and colour. The length, width, density and surface area of rumen papillae among kids in T2 were significantly (P ≤ 0.01) higher than those kids in T1. The results of the present study indicated that the feeding of semi-solid broiler goat concentrate diet improved growth performance and early rumen development in kids.

Analysis of taste function in patients before and after cochlear implant surgery.

Cochlear implantation (CI), the standard therapy for rehabilitation of severe to profound sensorineural hearing loss, exhibits taste dysfunction as a possible postoperative complication. This study aimed to investigate possible postoperative changes in taste and in addition baseline taste function in CI candidates. We included 61 patients (32 male, 29 female) planned to undergo CI surgery and 23 healthy controls (8 male, 15 female). Gustatory function was measured using a chemosensory quasi-threshold test (taste strips) and electrogustometry (EGM). To exclude possible effects of olfaction on taste, olfactory function was tested by means of the Sniffin Sticks odor identification test. Furthermore, the density of fungiform papillae (fPAP) was analyzed. Measurements were taken pre- and 2-4 weeks postoperative. Preoperative taste function and fPAP density was reduced in CI patients compared to controls. The fPAP density correlated significantly with the total taste score, EGM scores and age. Postoperative taste function decreased significantly, whereas EGM scores and fPAP density did not significantly change. Also baseline olfactory function in CI candidates was decreased, whereas no significant change of olfactory function was found post-surgery. CI candidates exhibited taste and olfactory dysfunction already preoperatively. Furthermore, a significant decrease in taste scores after CI surgery was detected.

Comparative transcriptome analysis of rumen papillae in suckling and weaned Japanese Black calves using RNA sequencing.

The length and density of rumen papillae starts to increase during weaning and growth of ruminants. This significant development increases the intraruminal surface area and the efficiency of VFA (acetate, propionate, butyrate, etc.) uptake. Thus, it is important to investigate the factors controlling the growth and development of rumen papillae during weaning. This study aimed to compare the transcriptomes of rumen papillae in suckling and weaned calves. Total RNA was extracted from the rumen papillae of 10 male Japanese Black calves (5 suckling calves, 5 wk old; 5 weaned calves, 15 wk old) and used in RNA-sequencing. Transcript abundance was estimated and differentially expressed genes were identified and these data were then used in Ingenuity Pathway Analysis (IPA) to predict the major canonical pathways and upstream regulators. Among the 871 differentially expressed genes screened by IPA, 466 genes were upregulated and 405 were downregulated in the weaned group. Canonical pathway analysis showed that "atherosclerosis" was the most significant pathway, and "tretinoin," a derivative of vitamin A, was predicted as the most active upstream regulator during weaning. Analyses also predicted IgG, lipopolysaccharides, and tumor-necrosis factor-α as regulators of the microbe-epithelium interaction that activates rumen-related immune responses. The functional category and the up-regulators found in this study provide a valuable resource for studying new candidate genes related to the proliferation and development of rumen papillae from suckling to weaning Japanese Black calves.

Personality traits and gender influence liking and choice of food pungency

The study, part of the larger Italian Taste project, was aimed at exploring the role of personality traits and taste responsiveness on liking and choice of pungent foods. Data of 1146 subjects (61% females, aged 18–60) were analysed. Subjects were characterised for demographics, taste functions (responsiveness to PROP and fungiform papillae density), and personality traits: sensitivity to reward (SR), to punishment (SP) and to disgust (SD), private body consciousness (PBC), alexithymia (TAS) and food neophobia (FN). They evaluated capsaicin and other tastants in solutions, then evaluated liking and perceived intensity (burning, acid, sweet and overall flavour) in a series of four samples of tomato juice, each spiked with capsaicin at a different concentration (0.3; 0.68; 1.01; 1.52 mg/kg). A choice index for pungent food was calculated as a sum of the choices of the spicy option using a questionnaire developed to evaluate preferences within a pair of food items (pungent vs non pungent option).Males and females differed for frequency of chili consumption and were studied separately. Age was not associated with frequency of chili consumption. Responsiveness to PROP was found to be positively correlated to perceived burn intensity. Results from ANOVA models showed that High SR, Low FN, Low DS (both males and females) and Low SP (males) liked significantly more the burning samples. Low FN and DS (in both genders), low SP (in females) perceived lower burning, and overall flavour intensities, while this was not observed in High SR. PLS regression models were used to gain a deeper understanding of the factors that affect pungent food choice. Choice was positively correlated with liking, and negatively with burning intensity, FN and DS. In addition, choice was negatively correlated with SP in females and positively with SR in males.Our results confirmed that many factors interplay in spicy food liking and choice and highlighted the role played by different personality traits in females and males. It was also reported that for same traits an effect on liking of pungency is associated with a lower perceived intensity of burning and overall flavour, while for other traits only an effect on liking was observed.

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

The aim of the present study is to explore the association between food neophobia and chemosensory responsiveness and to determine whether this association translates into different food liking and preference patterns. Data were collected on 1225 respondents (61% females, age 20–60 years) as part of the Italian Taste project. Respondents completed the Food Neophobia Scale (FNS) as well as a food preference and familiarity questionnaire for a number of foods and beverages categorized as mild or strong tasting. Moreover, they evaluated attribute intensity and liking of an actual food (dark chocolate pudding) varying in the level of sweetness, bitterness and astringency. Taste function was evaluated by measuring fungiform papillae density (FPD), responsiveness to PROP (6-n-propylthiouracil) and to water solutions representing various oro-sensory qualities.High, medium and low neophobic subjects did not differ for FPD and chemosensory responsiveness. Reported liking was significantly lower for high neophobics than low neophobics mainly for those vegetables and beverages characterized by high levels of warning stimuli (i.e. bitterness, sourness, astringency and alcohol), whereas almost no differences were found for the bland versions of food items. High and medium neophobics rated astringency and, to a lesser extent, bitterness of the dark chocolate pudding, as more intense than low neophobics and liked the most bitter and astringent variants significantly less than low neophobics.Differences in liking, however, do not seem to be mediated by high food neophobics’ superior taste functioning but rather by higher levels of arousal when eating food and/or drinking beverages that are perceived as unpleasant and potentially dangerous. Finally, the effect of food neophobia was evident not only for unusual items in the Italian food context, but even for items that might be considered highly familiar.

Acculturation of immigrant diet, basic taste responses and sodium appetite

In young new Ethiopian immigrants (EI, about 0·5 years since immigration; n 20), veteran Ethiopian immigrant students (ES, about 13 years since immigration; n 30) and native Israeli students (NS; n 82), dietary macronutrients and electrolytes, and responses to basic tastes were compared in a cross-sectional design. From EI, to ES, to NS, dietary energy, protein, fat, and Na+ increase, whereas carbohydrates, K+ and Ca2+ do not differ. Corrected for energy intake, only Na+ increases. EI consume less dietary Na+, like foods with less Na+ content, salt their food less, yet show a greater hedonic response to salt taste. In contrast, preference for sweet does not differ. Taste psychophysics, 6-n-propylthiouracil (PROP) responses and lingual fungiform papillae density differ by group (and sex), but do not relate to dietary intake. Together, these changes could reflect dietary acculturation, increasing overall intake, Na+ in particular, accompanied by decreasing taste sensitivity, and changes in sensory perception and preference in these Ethiopian immigrants. The fact that immigrants find salt more hedonic, yet eat less of it, could suggest increased sensitivity to its taste, and might suggest restoring sensitivity to reduce Na+ intake for all. Similar alterations in taste sensory responses might be obtained in other forms of dietary flux. Understanding dietary acculturation can focus efforts (e.g. on Na+), to anticipate the disease burden of diets of affluence among immigrants. Yet, these immigrants' nutrition is healthier in its low fat and Na+, suggesting that nutritional advice should focus on preservation, as well as prevention. Our study adds Ethiopian nutritional acculturation to that of the varied immigrant groups around the world.

Intraspecific variation in seed morphology of tribe vicieae (Papilionoidae) using scanning electron microscopy techniques.

Seed micromorphology of 12 species of tribe Vicieae (Papilionoidae) representing five genera were examined using Scanning Electron Microscope (SEM). The different seed types were described, illustrated, compared, and their taxonomic importance is discussed. Seeds exhibit great diversity in ultrastructure and a variety of novel morphological features have been determined among and within genera of the tribe. Seeds were characterized by oval to round shape, ovate to oblong outline and striate to papillate ornamentation. Radiate and wavy cell pattern has been observed as a characteristic exomorphological feature. In Vicia sativa, testa cells superficially seem to form peltate hairs. As a result, seed micromorphology with few exceptions showed variation and its taxonomic value was significant in distinguishing taxa at species level. The disparity in shape and density of papillae or protuberances and alignment of testa cells, may possibly give further insight at intraspecific level within tribe. The findings also illustrated that the use of SEM in seed morphology can reveal hidden morphological affinities among species and showed potential in delimitation of Vicieae members generally at tribe, genus, and particularly at species level.

Objective evaluation of the effects of intense pulsed light treatment on Asian skin by reflectance confocal microscopy analysis.

This study aimed to evaluate the effect of IPL treatment on Asian skin by reflectance confocal microscopy (RCM) analysis. Ten Asian female volunteers (39~54years old, Fitzpatrick skin type III~IV) received five monthly IPL treatments. RCM skin images were evaluated, and several skin physiological parameters including thickness of stratum corneum, minimal thickness of epidermis, thickness of basal layer, density of dermal papillae, and mean diameter of papillae capillaries were measured both at baseline and 1month after the last treatment. Transepidermal water loss (TEWL) was evaluated, as well. Thickness of stratum corneum was 4.80 ± 1.48μm before IPL treatment and 5.50 ± 1.35μm after treatment (p = 0.322). Both minimal thickness of epidermis and thickness of basal layer were significantly increased (p = 0.002 and 0.018, respectively) after IPL treatment. Dermal papillae density was significantly increased (p = 0.035), whereas mean capillary diameter was reduced significantly (p = 0.035). TEWL was slightly increased after treatment, while the difference was not significant on either T-zone or U-zone (p = 0.085 on T-zone and p = 0.114 on U-zone). RCM imaging is a feasible method to evaluate the effect of IPL effect on human skin. Moreover, IPL treatment serves to be highly safe in skin rejuvenation.

Multidimensional measurement of individual differences in taste perception

Individual taste sensitivity has been claimed to affect food consumption and health. The methods used to assess taste sensitivity are various and thus, cause conflicting results. Thresholds, PROP intensity or fungiform papillae density only partly describe taste function. They may not relate to the actual taste perception in food because of compounds, concentration levels, or the measurement levels used. The objective of the study was to measure individual taste function extensively. With hierarchical clustering, we aimed to reveal taste sensitivity groups among people. Another aim was to investigate the associations between taste qualities. In addition, an overall taste sensitivity score was determined to analyze the generalized taste sensitivity.The sensory study was carried out with Finnish volunteers (N = 205, age 19–79, 80% females). Citric acid, caffeine, sucrose, NaCl, and MSG were used as the prototypic taste compounds. The subjects rated the intensity of five concentration levels of each tastant.Hierarchical clustering made it possible to analyze the complex data. The results of clustering were distinctive for taste modalities and the number of subjects in the clusters varied. In general, the clusters could be labeled as more sensitive, semi-sensitive, and less sensitive tasters. In bitter and umami tastes one cluster consisted of hyposensitive subjects. The membership in a taste cluster could be partly predicted by the sensitivity to other taste modalities. This study showed that a minority may be hyper- or hyposensitive to all taste modalities. On the other hand, the majority, the semi-sensitive tasters, can be a very heterogeneous group.

Aspects of digestive function in sheep related to phenotypic variation in methane emissions

Ruminant livestock contribute to atmospheric methane (CH4) from enteric microbial fermentation of feed in the reticulo-rumen. Our research aimed to increase understanding of how digestive characteristics and rumen anatomy of the host animal contribute to variation in CH4 emissions between individual sheep. In total, 64 ewes were used in an incomplete block experiment with four experimental test periods (blocks). Ewes were chosen to represent the diversity of phenotypic variation in CH4 emissions: there were at least 10 offspring from each of four sires and a range of liveweights. Throughout the experiment, the ewes were fed equal parts of lucerne and oaten chaff, twice daily, at 1.5 times the maintenance requirements. Daily CH4 emission (g/day) increased significantly (P &amp;lt; 0.001) with an increasing dry-matter intake (DMI) and reticulo-rumen volume (P &amp;lt; 0.001). Lower methane yield (g CH4/kg DMI) was associated with shorter mean retention times of liquid (r = 0.59; P &amp;lt; 0.05) and particle (r = 0.63; P &amp;lt; 0.05) phases of the digesta in the rumen. Significant between sire variation was observed in CH4 emissions and in rumen volume (P = 0.02), the masses of liquids (P = 0.009) and particles (P &amp;lt; 0.03) in the rumen and the proportion of gas in the dorsal sac of the rumen (P = 0.008). The best predictors of variation in CH4 emissions due to the host were DMI, CO2 emissions, rumen volume, liveweight, mean retention time of particles in the rumen, dorsal papillae density and the proportion of liquid in the contents of the rumen compartments.

Effects of feeding unlimited amounts of milk replacer for the first 5 weeks of age on rumen and small intestinal growth and development in dairy calves

The development of the gastrointestinal tract in newborn calves is essential for sufficient nutrient uptake. An intensive milk feeding during the neonatal period may impair the rumen development in calves. The aim of this study was to investigate effects of milk replacer (MR) feeding in unlimited amounts for the first 5 wk of age on the gastrointestinal growth and development in preruminant calves at wk 9 of age. Twenty-eight newborn Holstein and Holstein × Charolais crossbred calves (19 male and 9 female) were fed MR ad libitum (ADLIB) or in restricted amounts (6 L per day; RES) until wk 5 of age. Thereafter, the MR intake of ADLIB was gradually reduced at wk 6 and 7, and all calves received 6 L of MR per day until wk 9 of age. In wk 9, calves were slaughtered and carcass and organ weight as well as rumen papilla size in the atrium, ventral sac, and ventral blind sac, and villus size of the mucosa in the small intestine (duodenum; proximal, mid, and distal jejunum; and ileum) were determined. The expression of mRNA associated with the local insulin-like growth factor (IGF) system was measured in the rumen epithelium. Ad libitum MR feeding increased MR intake and growth in ADLIB without influencing concentrate intake compared with RES. Carcass weight in wk 9 was greater in ADLIB than in RES. The density of the rumen papillae in the atrium and ventral blind sac was greater in RES than in ADLIB calves, but surface area of the epithelium was not different between groups in the investigated regions of the rumen. The mRNA abundance of IGF1 in the atrium tended to be greater and the IGFR1 mRNA abundance in the ventral sac tended to be lower in the ADLIB than in the RES feeding group. The rumen pH and volatile fatty acid concentrations were not affected by MR feeding intensity. In mid-jejunum, villus circumference was greater in ADLIB than in RES calves. In the distal jejunum, villus surface area and the villus height/crypt depth ratio were greater and the villus circumference and height tended to be greater, whereas crypt depth was smaller in ADLIB than in RES calves. The findings from this study indicate that ad libitum MR feeding for 5 wk of age followed by its gradual reduction promotes growth performance without any negative influence on gastrointestinal growth and development in dairy calves at 9 wk of age.

ASSOCIATION BETWEEN FUNGIFORM PAPILLAE DENSITY AND BODY MASS INDEX.

22Aug 2017 ASSOCIATION BETWEEN FUNGIFORM PAPILLAE DENSITY AND BODY MASS INDEX. Subash B.V , Asha R Iyengar , Vani M.H , Seema Patil and Revan Kumar Joshi. Reader, Department of Oral medicine and Radiology, D.A.P.M.R.V Dental College, Bangalore, India. Professor and HOD, Department of Oral Medicine and Radiology, D.A.P.M.R.V Dental College, Bangalore, India. Post graduate student, Department of Oral Medicine and Radiology, D.A.P.M.R.V Dental College, Bangalore, India. Reader, Department of Oral medicine and Radiology, D.A.P.M.R.V Dental College, Bangalore, India. Lecturer, Department of Oral Medicine and Radiology, D.A.P.M.R.V Dental College, Bangalore, India.

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.

A case‐control evaluation of fungiform papillae density in burning mouth syndrome

It has been hypothesized that high fungiform papillae density may be a risk factor for developing the taste and pain alterations characteristic of burning mouth syndrome. Evaluate whether fungiform papillae density, taste sensitivity, and mechanical pain sensitivity differ between burning mouth syndrome cases and controls. This case-control study compared cases diagnosed with primary burning mouth syndrome with pain-free controls. Participants (17 female cases and 23 female controls) rated the intensity of sucrose, sodium chloride, citric acid, and quinine applied separately to each side of the anterior tongue and sampled whole mouth. Mechanical pain sensitivity was assessed separately for each side of the tongue using weighted pins. Digital photographs of participants' tongues were used to count fungiform papillae. Burning mouth syndrome cases had increased whole mouth taste intensity. Cases also had increased sensitivity to quinine on the anterior tongue, as well as increased mechanical pain sensitivity on the anterior tongue. Fungiform papillae density did not differ significantly between cases and controls. Fungiform papillae density on the left and right sides of the tongue were correlated in controls; however, there was no left/right side correlation in cases. Cases had increased pain and taste perception on the anterior tongue. The lack of correlation between left and right fungiform papillae density in cases may be an indication of asymmetrical lingual innervation in these patients. 3b. Laryngoscope, 128:841-846, 2018.

Effect of ageing process on fungiform papillae density

Received: 2017-01-09 | Accepted: 2017-02-24 | Available online: 2017-06-20 http://dx.doi.org/10.15414/afz.2017.20.01.31-35 Ageing is accompanied by physiological changes in the human oral cavity. These include potential reduction of the fungiform papillae (FP) density which has been associated with impaired taste acuity. Because the studies have demonstrated either contrary or non-significant evidences, we decided to verify the hypothesis about FP reduction and ageing. Total of 150 human living subjects aged 19–87 years participated in the study. The tongues were stained with blue food dye, quantification area with 10 mm diameter was defined, and images of the tongues were captured with digital camera. The number of FP has been scored on each photo by five individual scorers according to a decision tree. The scoring was accomplished in ImageJ open source program using a cell counter plugin. The mean FP density value within all subjects was 18.02 ±15.95 FP per cm -2 , the lowest and the highest values were 0.25 ±0.57 FP per cm -2 and 65.00 ±1.66 FP per cm -2 of the tongue tip, respectively. Based on age, the subjects were divided into categories with 6.0 increasing step, in order access effect of ageing on FP densities. Age categories were significantly different in mean FP densities as determined by Welch's F (8, 22.04) = 28.81, P &lt; 0.01). The Games-Howell post hoc test revealed that participants aged 18–24 years had significantly higher FP densities than subjects aged more than 48 years. High degree of intra-groups variance was observed, which could reflect in non-significant differences between the other age groups. Nevertheless, the results were sufficient to support the hypothesis that FP quantity diminish with age. Keywords: fungiform papillae, density, tongue, ageing References ADDINSOFT. (2016) XLSTAT: Analyse de données et statistique avec MS Excel. Addinsoft. CORREA, M. et al. (2013). Changes in Fungiform Papillae Density During Development in Humans. Chemical Senses , vol. 38, no. 6, pp. 519-527. doi: http://dx.doi.org/10.1093/chemse/bjt022 CVIJANOVIC, N. et al. (2015). Oral and intestinal sweet and fat tasting: impact of receptor polymorphisms and dietary modulation for metabolic disease. Nutrition Reviews , vol. 73, no . 5, pp. 318-334. doi: http://dx.doi.org/10.1093/nutrit/nuu026 FISCHER, M. et al. (2013). Factors Related to Fungiform Papillae Density: The Beaver Dam Offspring Study. Chemical Senses , vol. 38, no. 8, pp. 669-677. doi: http://dx.doi.org/10.1093/chemse/bjt033 FENG, P., HUANG, L. and WANG, H. 2013. Taste Bud Homeostasis in Health, Disease, and Aging. Chemical Senses , vol. 39, no. 1, pp. 3-16. doi: http://dx.doi.org/10.1093/chemse/bjt059 GARNEAU, N. et al. (2014). Crowdsourcing taste research: genetic and phenotypic predictors of bitter taste perception as a model. Frontiers in Integrative Neuroscience , vol. 8, no. 33, pp. 1-8. doi: http://dx.doi.org/10.3389/fnint.2014.00033 IKEDA, M. et al. (2007). Causative factors of taste disorders in the elderly, and therapeutic effects of zinc. The Journal of Laryngology and Otology , vol. 122, no. 2, pp. 155-160. doi: http://dx.doi.org/10.1017/s0022215107008833 IMOSCOPI, A. et al. (2012). Taste loss in the elderly: epidemiology, causes and consequences. Aging Clinical and Experimental Research , vol. 24, no. 6, pp. 570-579. doi: http://dx.doi.org/10.3275/8520 JUST, T. et al. (2006). Contact Endoscopic Comparison of Morphology of Human Fungiform Papillae of Healthy Subjects and Patients with Transected Chorda Tympani Nerve. The Laryngoscope , vol. 116, no. 7, pp. 1216-1222. doi: http://dx.doi.org/10.1097/01.mlg.0000224509.61099.29 KONSTANTINIDIS, I. et al. (2010). Effects of smoking on taste: Assessment with contact endoscopy and taste strips. The Laryngoscope , vol. 120, no. 10, pp. 1958-1963. doi: http://dx.doi.org/10.1002/lary.21098 NUESSLE, T. et al. (2015). Denver Papillae Protocol for Objective Analysis of Fungiform Papillae. Journal of Visualized Experiments , vol. 100. doi: http://dx.doi.org/10.3791/52860 PAVLIDIS, P. et al. (2012). Age-related Changes in Electrogustometry Thresholds, Tongue Tip Vascularization, Density, and Form of the Fungiform Papillae in Humans. Chemical Senses , vol. 38, no. 1, pp. 35-43. doi: http://dx.doi.org/10.1093/chemse/bjs076 CHANDRASHEKAR, J. et al. (2006). The receptors and cells for mammalian taste. Nature , vol. 444, no. 7117, pp. 288-294. doi: http://dx.doi.org/10.1038/nature05401 SEGOVIA, C. et al. (2002). A quantitative study of fungiform papillae and taste pore density in adults and children. Developmental Brain Research , vol. 138, no. 2, pp. 135-146. doi: http://dx.doi.org/10.1016/s0165-3806(02)00463-7 SHAHBAKE, M. et al. (2005). Rapid quantitative assessment of fungiform papillae density in the human tongue. Brain Research , vol. 1052, no. 2, pp. 196-201. doi: http://dx.doi.org/10.1016/j.brainres.2005.06.031 ZHANG, G. et al. (2008). The Relationship between Fungiform Papillae Density and Detection Threshold for Sucrose in the Young Males. Chemical Senses , vol. 34, no. 1, pp. 93-99. doi: http://dx.doi.org/10.1093/chemse/bjn059 ZUNIGA, J. et al. (1993). Taste performance on the anterior human tongue varles with fungiform taste bud density. Chem Senses , vol. 18, no. 5, pp. 449-460. doi: http://dx.doi.org/10.1093/chemse/18.5.449

Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density.

Despite its contribution to food perception, lingual tactile sensitivity has been understudied. We hypothesized that sensitivity to threshold and suprathreshold tactile stimuli varies in the population and sought to determine proximate sources of variability. Forty-eight adults were tested for lingual threshold sensitivity via a modified letter identification task and suprathreshold sensitivity via estimation of stimulus size using magnitude estimation. In addition, taste bud density on the anterior tip of each panelist's tongue was estimated by counting the number of fungiform papillae in a 0.317cm2 circumscribed area. Lingual tactile thresholds were significantly impacted by age group as subjects 40years or older had higher thresholds than those in their 20s. Moreover, threshold sensitivity increased with increasing fungiform papillae count. Suprathreshold estimates of size were not affected by age group, sex, or fungiform papillae count.

Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue

The density of fungiform papillae (FPD) on the human tongue is currently taken as index for responsiveness to oral chemosensory stimuli. Visual analysis of digital tongue picture and manual counting by trained operators represents the most popular technique for FPD assessment. Methodological issues mainly due to operator bias are considered among factors accounting for the uncertainty about the relationships between FPD and responsiveness to chemosensory stimuli. The present study describes a novel automated method to count fungiform papillae (FP) from image analysis of tongue pictures. The method was applied to tongue pictures from 133 subjects. Taking the manual count as reference method, a partial least squares regression model was developed to predict FPD from tongue automated analysis output. FPD from manual and automated count showed the same normal distribution and comparable descriptive statistic values. Consistent subject classifications as low and high FPD were obtained according to the median values from manual and automated count. The same results on the effect of FPD variation on taste perception were obtained both using predicted and counted values. The proposed method overcomes count uncertainties due to researcher bias in manual counting and is suited for large population studies. Additional information is provided such as FP size class distribution which would help for a better understanding of the relationships between FPD variation and taste functions.

Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception.

Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm) and astringency elicited by epigallocatechin gallate (EGCG; 0-1.64 mM) and tannic acid (TA; 0-0.71 mM) from 30 individuals. Suprathreshold sensitivity was assessed from intensity ratings of electroforming comparator surfaces with roughnesses ranging from 0.51 to 22.8 µm and astringent stimuli ranging from 0 to 5.2 mM (EGCG) and from 0 to 1.9 mM (TA). SF, FPD, and astringent food pleasantness scores were collected. Variability in threshold roughness sensitivity enabled dividing subjects into high (RHi; n = 16) and low (RLo; n = 14) sensitivity groups; however, no significant differences in age, FPD, or SF were observed across these cohorts. Interestingly, compared with RLo, the RHi group exhibited greater sensitivity to EGCG but not TA astringency and indicated greater pleasantness from astringent foods (e.g., unripe bananas and dark chocolate). When participants were allocated into high (SalivaHi; n = 15) or low SF (SalivaLo; n = 15) groups, TA-evoked astringency thresholds were significantly lower in SalivaHi whom also indicated greater pleasantness from astringent red wines. For suprathreshold assessments of surface roughness or astringency, no significant associations were identified with age, FPD, or SF. Suprathreshold roughness sensitivity was, however, associated with suprathreshold sensitivity to EGCG but not TA astringency.