Disagreeable Taste Research Articles

Investigation of Water Quality in Aizawl City, Mizoram, India

Water derived from various sources may differ greatly in quality and suitability for domestic use. Ideally, water intended for human consumption must be free from organisms and from concentration of chemical substances that may be hazardous to health. In addition, supplies of drinking water should be as pleasant to drink as circumstances permit. Coolness, absence of turbidity and colour and absence of any disagreeable taste or smell are of the utmost importance in public supplies of drinking water. Drinking water or potable water is water of sufficiently high quality that it can be consumed or used without risk of immediate or long-term harm to human health. Water samples from different water sources were collected for testing the quality. Fifteen samples each from tuikhur and hand pumps, one sample each from River Tlawng and Serlui, one sample each from three springs located outside the residential area from where water tankers collect water, five samples of rainwater, and five samples from piped water supply. All together forty-five water samples were collected and tested for physical, chemical and bacteriological parameters.

Comparative Evaluation of Electronic Acupuncture Pen and 2% Lignocaine Gel as an Intraoral Topical Anesthetic Agent in Children.

Background The most exasperating aspect for pediatric patients in a dental setup is the fear and anxiety caused by injections, called "blenophobia". There are numerous local anesthetic agents available to reduce the needle prick pain. Taking into consideration the paradigm shift, there is always a possibility for alternate treatment options. This study aimed to evaluate and compare the effectiveness of transcutaneous electrical nerve stimulation (TENS) application through an electronic acupuncture pen (Meridian Energy Acupuncture Pen W-912 GENERIC) and 2% lignocaine gel as an intraoral topical anesthetic agent in children. Method Patients aged 6 to 12 years were eligible for inclusion. The topical anesthetic agents were administered to the patients in a bilateral split-mouth technique. InGroup A, 2% topical anesthetic gel was administered on the first visit on one side of the mandible and topical anesthesia through the electronic acupuncture pen was administered on the next visit, on the opposite side of the mandible.The electronic acupuncture pen was applied on one side of the mandible on the first visit, and on the next appointment, 2% topical anesthetic gel on the other side was administered in Group B. Sound, eye,motor scale (SEM) and faces pain scale-Revised (FPS) were used as tools of evaluation after local anesthesia was administered. Results The comparison between electronic acupuncture pen and 2% lignocaine gel using the SEM scale shows a statistically insignificant difference (p-value = 0.082). Similarly, a comparison ofFPS values between both groups indicates no significant difference (p-value = 0.582). However, results show areduced pain perception in both groups. Conclusion Topical anesthetic agents are commonly usedto reduce needle prick pain in children.TENS through the electronic acupuncture pen, a revisited aid in scientific research, has proved its efficacy as a topical pain reduction measureduring dental treatment. This device overcomes the shortcomings of the anesthetic gels and also nullifies the chances of overdosage, hypersensitivity, and disagreeable taste. Thus, this tool can be used in dental practicefor the management of pain in children.

Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes.

It is widely recognized that many active pharmaceutical ingredients (APIs) have a disagreeable taste that affects patient acceptability, particularly in children. Consequently, developing dosage forms with a masked taste has attracted a lot of interest. The application of cyclodextrins as pharmaceutical excipients is highly appreciated and well established, including their roles as drug delivery systems, solubilizers and absorption promoters, agents that improve drug stability, or even APIs. The first work describing the application of the taste-masking properties of CDs as pharmaceutical excipients was published in 2001. Since then, numerous studies have shown that these cyclic oligosaccharides can be effectively used for such purposes. Therefore, the aim of this review is to provide insight into studies in this area. To achieve this aim, a systematic evaluation was conducted, which resulted in the selection of 67 works representing both successful and unsuccessful works describing the application of CDs as taste-masking excipients. Particular attention has been given to the methods of evaluation of the taste-masking properties and the factors affecting the outcomes, such as the choice of the proper cyclodextrin or guest-host molar ratio. The conclusions of this review reveal that the application of CDs is not straightforward; nevertheless, this solution can be an effective, safe, and inexpensive method of taste masking for pharmaceutical purposes.

Formulation Development, Characterization and Antimicrobial Activity Evaluation of Sugar-Based and Sugar-Free Syrup Prepared with the Ingredients of Jushanda-Nazla

Jushanda (decoction), often used in traditional medicine, has many drawbacks like disagreeable taste, bulky dose, cumbersome preparation, and short stability. Therefore, in the present study, jushanda nazla (JN) was modified and optimized into a sugar-based (SBS) and sugar-free (SFS) syrup dosage form and evaluated for various physicochemical parameters, microbial contaminations and antimicrobial activities. JN was concentrated and reduced to minimum quantity by heating and twelve batches of SBS and five batches of SFS were prepared for optimization. Out of these, the best batch of SBS and SFS were selected based on consistency and minimum bulk. The best batches were further evaluated for the physicochemical parameter, microbial and heavy metal contamination. The finished products were also evaluated for antimicrobial activity against selected microbes. SBS was optimized with 170 mL JN reduced to 50 mL, sugar 40% (w/v) and consistency of one wire. SFS was optimized with 170 mL JN reduced to 30 mL, and 96 mg of aspartame. Organoleptic characters, ash value, viscosity, specific gravity and pH of finished products were satisfactory. The concentration of total phenolic, flavonoid, tannin, alkaloid and glycyrrhizin and chlorogenic acid were comparative in JN, SBS and SFS. SBS and SFS passed the WHO guideline for microbial and heavy metal contamination. Finished products showed significant antimicrobial activity against Streptococcus pyogenes, Streptococcus pneumoniae, Haemophilus influenzae and Salmonella. Analytical data of SBS and SFS showed significant optimistic results hence, generated data can be used for future reference. However, developed formulations should be further evaluated for their stability, safety and clinical efficacy.

Understanding the Emerging Perspectives of Taste Masking of Bitter Drugs for Enhancing Patient Compliance: A Bird’s Eye Review

Scientists struggle to conceal the bitterness of medications. Many oral medicines and bulking agents are bitter. Bitterness masking is vital for patient compliance. Many formulations with increased performance and acceptance have been developed to improve palatability. The disagreeable taste of formulation has been disguised by sensory, barrier, chemical, and complexity methods. Taste is acknowledged as a crucial component in patient compliance, especially in youngsters, where acceptability and hence ease of administration may be considerably altered. The methods used to hide the taste of medications are detailed in this review. Taste is a key factor in oral product adoption. Many oral medications, foods, and bulking agents have unpleasant bitter flavours. Oral administration of bitter medications is a major concern for health care practitioners, particularly for juvenile patients. Masking a drug’s disagreeable taste increases patient compliance and thereby profits. Various known procedures have been used to remove or reduce the bitterness of these medications, but no generally applicable methodology has been identified.

Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond

Abstract Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-κB, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.

Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond.

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-κB, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.

The utility of nutritional supportive care with an eicosapentaenoic acid (EPA)-enriched nutrition agent during pre-operative chemoradiotherapy for pancreatic cancer: Prospective randomized control study

Neoadjuvant chemoradiotherapy (NACRT) for pancreatic cancer (PC) is potentially associated with various toxicities, which can lead to impaired nutritional status. Eicosapentaenoic acid (EPA) can reduce proinflammatory cytokines and positively influence cancer cachexia syndrome. The aim of this study is to clarify the utility of EPA enriched nutrition support during NACRT for PC. We randomly assigned 62 patients with PC that received NACRT to either a nutrition intervention (NI) or a normal diet (ND). Patients in the NI group received 2 bottles/day (550kcal/day) of an EPA-enriched nutrition supplement during NACRT. The primary endpoints were the before-to-after NACRT ratios (post/pre ratios) of skeletal muscle mass and psoas major muscle area (PMA). The secondary endpoints were the post/pre ratios of other nutritional parameters and treatment-related toxicities. Only 14 patients (45.2%) in the NI group consumed more than 50% of the EPA-enriched supplement provided. The post/pre ratio of skeletal muscle mass in the NI group (0.99±0.060) was not significantly different from that of the ND group (0.96±0.079, p=0.102). However, patients that consumed ≥50% of the EPA-enriched supplement (the good intake group) had significantly higher skeletal muscle mass ratios than patients in the ND group (p=0.042). The PMA ratio was significantly higher in the NI group (0.96±0.081) than in the ND group (0.89±0.072, p=0.001). The NI and ND groups were not significantly different in other nutritional parameters or in NACRT-related toxicity. We found that EPA-enriched intake could potentially improve the nutritional status of patients with PC that received NACRT, but it was difficult for many patients to drink, due to its disagreeable taste. University Hospital Medical Information Network (http://www.umin.ac.jp), registration number UMIN000033589, https://upload.umin.ac.jp/cgi-bin/ctr_e/ctr_view.cgi?recptno=R000038300.

Innovative Pediatric Formulations: Ibuprofen in Chocolate-Coated Honey Core

The pediatric population is represented by a diverse group of patients and, as a consequence, additional factors and parameters determining their dosage and taste must be taken into account. The aim of this work is to prepare and analyze an innovative chewable solid drug formulation that would appeal to pediatric patients. In particular, the present study presents a new taste masking processing wherein the drug’s disagreeable taste and the associated unpleasant throat burning sensation are covered with honey and chocolate. Ibuprofen was used as the active pharmaceutical ingredient dispersed in formula after being suitably pretreated. Honey and agar are the two main excipients of the formulation while the new pharmaceutical preparation is further coated with milk chocolate to mask its bitter taste. Vitamins A and E were also added in a separate formula as an alternative choice which, apart from the curative action of ibuprofen, display additional benefits. During the development of the analytical methods, liquid/solid and solid phase extraction was performed. Moreover, for the chromatographic determination, a RP-C18 column and two different mobile phases containing acetonitrile and phosphate buffer were used. The methods were validated on the basis of international guidelines. The recoveries of the active ingredients were 97–102% while the RSD values were 0.06–0.53%. The new preparation was found to be stable for at least 1 year. Considering children’s difficulty in swallowing medicines with a bitter taste, palatable ibuprofen formulations were made. Their preparative and analytic methods were validated according to ICH guidelines.

MEDHYA EFFECT OF KUSHMANDAVALEHA IN NEUROPSYCHOLOGICAL DISORDERS IN PAEDIATRIC PATIENTS: CASE STUDY

ABSTRACT
 In paediatric patients, neuropsychological diseases such as cerebral palsy are seen. In such cases, as these are asadhya diseases, only yapan is possible, using rasayana and medhya medications. Ghrit kalpana is majorly prescribed in such cases. However, children are reluctant to take sidhha ghrita due to disagreeable taste, texture and smell. Also ghrita kalpanas are comparatively costlier. An attempt was made to find an alternative which acts as medhya rasayana, and would be palatable for paediatric patients and also be cost-effective than sidhha ghrit. Kushmanda fruit (Benincasa hispida) exhibits medhya properties, and is sheet, brihan and chetorog hrut. Kushmandavaleha is balya, brihan along with having other benefits of kushmanda. Kushmandavaleha was administered to 3 paediatric patients suffering from cerebral palsy, Duchenne’s muscular dystrophy and having psychological symptoms such as krodhadhikya, rodan etc in dose 5gms twice a day. After 30 days, significant effect was seen on these symptoms. Kushmandavaleha can serve as an effective medhya rasayanaa which is economical and palatable in paediatric patients suffering from neuropsychological disorders.

Spectroscopic Determination of Water Salinity in Brackish Surface Water in Nandoni Dam, at Vhembe District, Limpopo Province, South Africa

The problem of limited water supply in the Vhembe District (Limpopo Province, South Africa) is exacerbated by a preponderance of dissolved salts, which cause disagreeable taste and odour in the water as reported by the communities using this water for drinking. The water treatment plant that supplies the treated water to the communities in the District sources this raw water from the Nandoni Dam at the Luvuvhu river catchment. There are no scientific studies that have been reported in the literature that focused on determining the levels of water salinity from various water sources in the municipalities of the District. Water samples from various sites across the Nandoni Dam, a primary source of domestic water supply in the region, were collected through each season over a period of twelve months in order to ascertain the concentrations of dissolved salts in the dam. Onsite analyses of the water samples were conducted using the YSI ProDSS multimeter, while the laboratory water analyses were conducted using the spectroquant and atomic absorption spectrometers. Although salinity tests seem to indicate that the water sampled across most of the Nandoni Dam is brackish during all seasons of the year with the highest being 750 mg/L, water samples from the dam mid-outlet and the treatment plant are slightly below the World Health Organization (WHO) brackish water bracket of 500 mg/L with unfavourable taste for drinking. Results from this study indicate that the water sourced from the Nandoni Dam is not suitable for human consumption and therefore requires integrated water resource management, as well as robust and cost-effective water desalination treatment.

Insight into Prodrugs of Quinolones and Fluoroquinolones.

Quinolones and fluoroquinolones are principal weapons against variety of bacterial infections and exert their antibacterial potential by interfering the activities of bacterial enzymes. As these agents are associated with some limitations, an important approach to overcome these major constraints is to prepare covalent derivatives, i.e. prodrugs. Prodrug design has been employed to improve the limitations of these drugs such as less aqueous solubility, poor absorption and distribution, toxicity, disagreeable taste, poor lipophilicity etc and for improving their pharmacological profile. This paper highlights the utility of various prodrug strategies in optimizing the therapeutic index of these antibacterial agents and their recent patents. Some of their prodrugs being utilized at preclinical and clinical levels have also been discussed. Hence, this paper has been prepared to present the significant findings of various research papers that would be helpful in motivating scientific researchers to forward the research in direction of utilization of prodrugs in clinical therapy.

Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium

Common millet (Panicum miliaceum L.) and foxtail millet, also known as Italian millet (Setaria italica P. Beauv.), are among crop grasses that in the Antiquity and the early Byzantine period were grown on a relatively large scale. Yet although the sources indicate that they were among popular crops, they were neither as widespread not as highly regarded by consumers as wheat and barley. Views pertinent to the dietetic doctrine with regard to those to plants evolved before Galen’s lifetime and were very consistent, considering that they did not change over the period from the 2nd to the 7th century. This doctrine pointed to the less beneficial qualities of both these crop plants in comparison to the most highly values grains used in bread-making, especially to wheat. Also, common and foxtail millet were constantly present in the cuisine of the period in question, both being used as food in the rural areas rather than in cities. They were usually put in boiled dishes, because millet bread was unpopular owing to its brittleness and disagreeable taste. Both common and foxtail millet were included among the fármaka used in the period between the 2nd and 7th century, although they certainly were not as favoured in medicine as wheat and barley. Common millet was more often mentioned in the healing role. Both grains were used in medical procedures as components of healing diets, especially foods helpful in alleviating gastric disorders. Flour ground from common millet was applied as powder, whereas the grain itself found use as a component of warming cataplasms and poultices which usually had a drying quality. In addition, millet to was considered to be an efficacious antidote against poisons.

Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles

To develop red pepper paste and soy sauce pickles with Maengjong bamboo (Phyllostachys pubescens) shoots, the pretreatment conditions of bamboo shoots and the physicochemical and sensory properties of both pickles according to incubation period were investigated. For pretreatment, wet heating in boiling water was more effective to soften the fresh bamboo shoots than dry heating at 190C. To remove the disagreeable pungent taste of the shoots, the heated shoots were soaked in 10% NaCl solution for 1 hour and dried at 50C for 8 hours. Changes of the quality characteristics of the red pepper paste and soy sauce pickles using pretreated bamboo shoots were observed at 25C for 6 days. The pH of both of the pickles was stably maintained at 4.0~5.5 for 6 days. The salt value of the red pepper paste pickles considerably increased from 7.21% to 9.36%. The lightness and yellowness of the color values of both pickles decreased and the redness of the red pepper paste pickles increased with increase of the incubation time. The sensory evaluation, color, taste, texture, and overall acceptability of both pickles were enhanced with increase of the incubation time. Further, the proper incubation period for both pickles was suggested to be 6 days.

Bitterness Suppression of the Kampo Medicine 'Orengedokuto' Using Flavoured Jellies

The purpose of this study was to evaluate the effect of various flavoured jellies on the palatability and bitterness of the Kampo medicine 'Orengedokuto', using human gustatory sensation testing. In the gustatory sensation test, eight items were evaluated according to the semantic differential (SD) method and four taste intensities (sweetness, astringency, sourness, and bitterness) were determined. Factor analysis of the results identified two main factors 'Disagreeable taste' and 'Agreeable taste and odour' as predominantly determining the palatability of Orengedokuto. To investigate the influence of jelly odour, evoked images were obtained for five fundamental tastes after smelling jellies. The inhibitory effect of the jelly odour on the bitterness of Orengedokuto was found to be small. When the influence of the various jellies on the disagreeable taste of Orengedokuto was investigated, the bitterness intensities of Orengedokuto mixed with chocolate or strawberry-chocolate jelly were found to be significantly lower than the bitterness of the control. The bitterness intensity of Orengedokuto was found to be significantly and negatively correlated with sweetness intensity using simple linear regression analysis. These results suggest that the sweetness intensity of various jellies inhibits the bitterness intensity of Orengedokuto.

The Sour Taste-Modifying Protein (Miraculin), Tyrosinase Inhibitors and Antioxidants from Synsepalum dulcificum

There are four basic tastes, including sweet, sour, bitter and salty. Any other taste is merely combination of these four. Red berries of Synsepalum dulcificum, which is an evergreen shrub native of tropical West Africa, have a property in modifying taste by switching sour into a sweet taste remarkably, so the berry has been called miracle fruit. Among all taste proteins, there is one in particular - miraculin - which lacks taste completely when absorbed on its own but has the power of modifying a disagreeable taste into a pleasant one. The active miraculin causes citric acid, ascorbic acid, acetic acid and hydrochloric acid which are normally sour to be perceived as sweet after being held in the mouth. In this review, we demonstrated the miracle fruit development and miraculin identification, including glycosylation and protein structure. We also extracted the fruit of S. dulcificum with methanol (MeOH), and the pulp with chloroform (CHCl3), respectively. All obtained extracts were evaluated for their tyrosinase inhibition and free radical scavenging. The anti-tyrosinase effects were to calculate the hydroxylation of L-tyrosine to L-dopa according to in vitro mushroom tyrosinase assay. The antioxidant potential was evaluated using the following in vitro method: scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. This was the first time to reveal these bioactivities from this species plant to date.

Operating gloves: The good and the bad

The use of gloves in all types of dentistry has been a major benefit to both patients and dentists. However, operating gloves are not without challenges. Tight ambidextrous gloves can produce significant and debilitating hand pain; latex allergies are a problem for many dental personnel and patients; and the disagreeable taste; odor and powder of some brands of gloves has frustrated both professionals and patients. In spite of the challenges that glove use poses, it offers many advantages--foremost among them the protection of patient and dentist alike from infection.

Separation of Chlorophenols by Capillary Zone Electrophoresis. The Influence of pH of the Electrophoretic Buffer on Selectivity

Chlorophenols (CP’s) are known for their high toxicity [1] and their widespread environmental occurrence [2, 3]. They have been used as agricultural chemicals, biocides, pharmaceuticals, and as components of dyes. For instance, a mixture of tetrachlorophenols and pentachlorophenol has found application as preservative for wood, glue, paints, fibers, and leather. CP’s are also used as intermediates in organic syntheses [2, 3]. Furthermore, they may be formed by chlorination of drinking water, imparting a strongly disagreeable taste.

Pluchea lanceolata: A Noxious Perennial Weed

Pluchea lanceolata(DC.) C. B. Clarke # PLULA is an aggressive, pernicious, rhizomatous evergreen weed in the Asteraceae. In other literature,P. lanceolataOliv. & Hiern has also been mentioned (Anonymous 1992, pp. 731 and 1147). With heavy root branches and dense subterranean parts,P. lanceolatais a common weed of sandy and saline tracts of the dry plains of the northwestern parts of India (Dakshini and Sabina 1981; Inderjit 1993; Rice 1995). It also occurs in North Africa, Afghanistan, and Pakistan (Nasir and Ali 1972; Oliver 1885). In India, it occurs both in cultivated and uncultivated areas. It causes considerable damage to winter and summer season crops. The control measures through conventional methods such as deep plowing, burning of aboveground parts, and herbicides are found to be unsuccessful. This rapidly spreading perennial weed apparently cannot be used for forage because of its disagreeable bitter taste (Anonymous 1976). Allelopathy has been reported as a probable cause ofP. lanceolatainterference (Inderjit and Dakshini 1990, 1992b, 1994a, 1994b, 1996a, 1996b; Inderjit et al. 1996).

Treatment of aphthous stomatitis with potassium iodide: An open study

Two patients with major aphthosis and three with minor aphthosis which proved resistant to corticosteroids were treated with oral potassium iodide at doses ranging between 600 and 900 mg/day. Healing began after 3 days and was complete in a week. Tolerance was excellent despite the disagreeable taste of the drug.