Filter Paper Disc Method Research Articles

Retrospective study on the therapeutic efficacy of zinc acetate hydrate administration to patients with hypozincemia-induced dysgeusia

BackgroundDysgeusia is a relatively early symptom of zinc deficiency, and zinc replacement is effective in treating dysgeusia. The administration of zinc acetate hydrate (ZAH) was approved in 2017 for patients with hypozincemia in Japan. This retrospective study was conducted to explore the efficacy and safety of ZAH administration in patients with hypozincemia-induced dysgeusia.MethodsPatients with hypozincemia-induced dysgeusia who visited our hospital from May 2013 to December 2019 were included in this study. ZAH (zinc content; 50 mg/day) was administered to 42 patients for 24 weeks. The taste test was performed using the filter paper disk method, and the total cognitive thresholds of the left and right chorda tympani regions were used. Changes in taste function, serum zinc and copper levels, and copper/zinc ratio were analyzed. A total of 28 patients who received polaprezinc (PPZ, zinc content; 34 mg/day) for 24 weeks, who were prescribed until ZAH was approved, were registered as controls.ResultsSerum zinc levels at 12 and 24 weeks after ZAH or PPZ administration were higher than those before administration. These levels were significantly higher in the ZAH-treated group than in the PPZ-treated group. However, serum copper levels did not significantly change before and after administration. In the taste test, the taste thresholds for the acidity and salty at 12 and 24 weeks after ZAH administration were significantly decreased compared to before administration. In contrast, in the PPZ group, the taste thresholds for the acidity and salty were significantly decreased 24 weeks after administration.ConclusionsZAH (50 mg/day) administration was effective in improving the gustatory sensitivity of patients with dysgeusia and hypozincemia 12 weeks after administration without affecting the serum copper level. ZAH was also more effective than PPZ.

Improving taste sensitivity in healthy adults using taste recall training: a randomized controlled trial

Although many patients suffer from taste disorder, methods to improve taste sensitivity are limited. To develop a taste recall training method to improve the perception of taste, 42 healthy individuals were randomly assigned to either the training or the control group. Using the filter paper disc method, participants in the training group were asked to match the four tastes (sweetness, saltiness, sourness, and bitterness) between those of taste recognition thresholds and those of a one-step higher concentration until they get them right. Then, they were asked to match the four tastes between those of one-step lower and one-step higher in concentration from their taste recognition thresholds until they get them right. Finally, they were asked to match the four tastes between those of one-step lower concentration and those of their taste recognition thresholds until they get them right. This training was repeated until perfectly matched. The taste recall training program led to a lowered taste recognition threshold in healthy adults for each taste quality, suggesting the improvement of taste sensitivity. This lowered threshold for each taste was observed with each additional training session. We conclude that this taste recall training method might be a therapeutic approach for treating taste disorder.

Umami and Other Taste Perceptions in Patients With Parkinson's Disease.

ObjectiveStudies of taste perceptions in Parkinson’s disease (PD) patients have been controversial, and none of these studies have assessed umami taste. This study aimed to assess umami, along with the other 4 taste functions in PD patients.MethodsParticipants were tested for gustation using the modified filter paper disc method and olfaction using the modified Sniffin’ Stick-16 (mSS-16) test (only 14 culturally suitable items were used). A questionnaire evaluated patients’ subjective olfactory and gustatory dysfunction, taste preference, appetite, and food habits.ResultsA total of 105 PD patients and 101 age- and sex-matched controls were included. The body mass index (BMI) of PD patients was lower than that of controls (PD = 22.62, controls = 23.86, p = 0.028). The mSS-16 score was 10.7 for controls and 6.4 for PD patients (p < 0.001) (normal ≥ 9). Taste recognition thresholds (RTs) for sweet, salty, sour, bitter and umami tastes were significantly higher in PD, indicating poorer gustation. All taste RTs correlated with each other, except for umami. Most patients were unaware of their dysfunction. Patients preferred sweet, salty and umami tastes more than the controls. Dysgeusia of different tastes in patients was differentially associated with poorer discrimination of tastes, an inability to identify the dish and adding extra seasoning to food. BMI and mSS-16 scores showed no correlation in either patients or controls.ConclusionPD patients have dysgeusia for all five tastes, including umami, which affects their appetite and diet. Patients preferred sweet, salty and umami tastes. This information can help adjust patients’ diets to improve their nutritional status.

A clinical survey on patients with taste disorders in Japan: A comparative study

ObjectiveTo investigate changes in the clinical state of taste disorders between 1990, 2003, and 2019 using the same methodology as that in previous studies. Materials and methodsIn June 2019, we mailed a questionnaire to 1100 otolaryngologists belonging to the Japan Society of Stomato-pharyngology and investigated three question categories: “Institution”, “Number of patients for 3 months”, and “Treatment”. In addition, we analyzed some results by the class of institution. ResultsThe rate of patients who complained of taste disorders in the 2019 survey (220/100,000 persons/year) was twice that of the 1990 survey (110/100,000 persons/year), and slightly higher than that of the 2003 survey (192/100,000 persons/year). The rate of female patients was higher than that of male patients in all age groups. The number of patients was correlated with age up to 70 years of age in both genders. The rates of performing taste tests to assess taste function in the 2019 survey were significantly decreased compared with a 2003 survey (electrogustometry: p<0.001, filter paper disk method: p<0.05 in university). The rate of examination of the serum zinc in the 2019 survey was increased compared with the 1990 survey (p<0.001). Zinc oral therapy was used for the treatment of taste disorders in 239/299 (79.9%) patients/institutes for 3 months. In addition, 213 institutions (69.6%) answered that zinc oral therapy was efficacious for taste disorders. ConclusionThe patients who complained of taste disorder have increased. The zinc administration is an appropriate clinical treatment for taste disorders in Japan. To enhance treatment for taste disorders, simpler methods for assessing taste function need to be developed, and the pathological mechanisms of taste disorders other than zinc deficiency need to be clarified.

1233-P: Relationship between Taste Recognition Thresholds and Obesity in Type 2 Diabetes

Objective: An increased taste threshold can often lead to lifestyle diseases such as obesity. However, little knowledge is available on whether the coexistence of obesity and diabetes affects taste recognition. Therefore, this study investigated the relationship between degrees of obesity and taste recognition thresholds for the 5 basic tastes (sweet, salty, sour, bitter, and umami) in patients with type 2 diabetes. Methods: The study was performed in 30 outpatients (22 men and 8 women) with type 2 diabetes who were not receiving pharmacotherapy (age: 59.1 ± 13.0 years, BMI: 25.2 ± 3.8 kg/m2, HbA1c: 7.0 ± 1.2%, fasting plasma glucose: 137 ± 40 mg/dl). Taste recognition thresholds for the 5 basic tastes were evaluated with the filter paper disk method. The Mann-Whitney U test and Spearman’s test were used for analysis. Results: Taste thresholds measured by perception levels in patients with type 2 diabetes were as follows: sweetness, 3.5 ± 1.5; saltiness, 2.6 ± 0.9; sourness, 3.2 ± 1.3; bitterness, 2.7 ± 1.3; and umami, 4.8 ± 1.3. The recognition thresholds for sweetness and sourness were significantly higher than in healthy people. (sweetness, 0.001; sourness, 0.007; both P &amp;lt; .05). The correlation coefficients between BMI and the 5 taste thresholds were not significant (sweetness, -0.075; saltiness, 0.060; sourness, -0.074; bitterness, -0.025; and umami, 0.211). Conclusion: Although patients with type 2 diabetes who are not receiving pharmacotherapy have higher taste thresholds for sweetness and sourness than healthy people, these differences were not associated with the degree of obesity. Disclosure C. Sakai: None.

Gustatory Dysfunction among a Sample of Depressed Egyptian Adults under Antidepressants Therapy: A Retrospective Cohort Study

It is quite clear that the ability to perceive taste sensations significantly affects food choice, which consequently affects health status in the long term. Gustatory dysfunction is a neglected symptom among the depressed patients and those under antidepressants therapy, although these patients are suspectable to oral problems, due to general self-negligence related to mental disease, fear of dental treatment, and side effects of varied medications utilized in psychiatry. This study is aimed at assessing gustatory thresholds (detection and recognition thresholds) among a sample of 30 depressed Egyptian adults under antidepressants therapy for at least 3 months or psychotherapy with age ranging from 20 to 50 years old, seeking the Psychiatric Clinic at the Faculty of Medicine, Cairo University, Egypt. These patients were distributed into three equal groups (tricyclic antidepressants (TCA), selective serotonin reuptake inhibitors (SSRIs), and psychotherapy) and were assessed for gustatory detection and recognition thresholds using the filter paper disc method through a scoring system. The participants were also divided into normal taste group in which both the detection and recognition scores were 1, while the scores from 2 till 5 were considered as hypogeusia group and the score of 6 was considered as dysgeusia group. The TCA group was statistically significant from the other 2 groups in sweet detection thresholds (p = 0.043) and sweet recognition thresholds (p = 0.007). Hypogeusia for sweet was statistically significant (p = 0.041), where it was more common among TCA (70%) than both SSRIs and the psychotherapy group (20%). Gustatory dysfunction was found to be mostly associated with TCA followed by SSRIs particularly for sweet taste thresholds. More attention has to be given to taste changes among these patients as oral health affects general health by causing considerable pain and by changing what people eat, their speech, and their quality of life and wellbeing. Proper awareness and evaluation of this problem will improve the quality of life for the depressed patients and avoid unnecessary treatment. This trial is registered with ClinicalTrials.gov ID: NCT03599011.

Taste alterations in patients with breast cancer following chemotherapy: a cohort study.

Chemotherapy-induced taste and smell alterations in cancer patients are associated with multiple adverse effects, namely, malnutrition, weight loss, and a diminished quality of life. The aim of this prospective study was to identify the incidence of taste alterations following epirubicin and cyclophosphamide (EC) chemotherapy in patients with breast cancer without previous history of cancer or chemotherapy. Forty-one patients undergoing EC chemotherapy for breast cancer at Tokai University Hospital were included. A subjective (questionnaire) and an objective (filter paper disk method) assessment for 5 basic tastes were administered on day 4 post-chemotherapy and immediately before the subsequent cycle of chemotherapy for each cycle, in addition to an olfactory evaluation and oral examination. The correlation between subjective and objective taste alterations and factors influencing these alterations were analyzed by statistical means. The mean incidence of subjective taste alteration on the 4th day after chemotherapy was 53%. In each of the 4 cycles, taste alterations decreased to about 9.0% immediately before the next cycle. A significant correlation between subjective and objective assessments was seen only for salty taste, suggesting important differences in subjective versus objective assessment outcomes. A multivariate analysis indicated that age and body surface area influenced taste alterations. EC chemotherapy induced taste alterations in more than 50% of patients, which decreased to less than 10% immediately before the next chemotherapy cycle. A combination of objective and subjective assessments is essential to evaluate taste alterations induced by EC chemotherapy. These could be used in routine clinical practice.

Differences in Taste Sensitivity between Vegans and Non-Vegetarians in Palembang, Indonesia

Introduction: Many studies have shown that nutritional deficiencies can affect taste sensitivity. One group at high risk of nutritional deficiencies is vegans. Objective: The aim of the present study was to investigate the differences in taste sensitivity between vegans and non-vegetarians in Palembang, Indonesia. Methods: This was an observational analytic study with a quasi-experimental approach. A total of 60 subjects aged 21–45 years were included in this study. The subjects were divided into two groups: vegans (n = 30) and non-vegetarians (n = 30). Taste sensitivity was measured using the filter paper disc method. Five taste qualities (sweet, salt, sour, bitter, and umami) were tested using four different concentrations for each taste quality. The lowest concentrations identified correctly by the subjects were recorded as the taste sensitivity scores. The taste sensitivity scores were subsequently summed to form the taste scores. The data were analyzed using the Mann–Whitney U test. Results: The mean values of the sweet, bitter, and umami taste sensitivity scores and the taste score in the vegan group were lower than those in the non-vegetarian group. The mean value of the salt taste sensitivity score in the vegan group was higher than that of the non-vegetarian group, while the mean value in the sour taste sensitivity score was the same for both groups. There were no significant differences in the sweet, salt, sour, bitter, and umami taste sensitivity scores and taste scores of the vegan and non-vegetarian groups (p&gt;0.05). Conclusion: The vegans and non-vegetarians in Palembang in this study have differences in taste sensitivity, but these results are not significant.

Relationships between gustatory function tests.

To investigate the relationships among four different gustatory function tests in healthy young adults: electrogustometry (EGM), filter paper disk (FPD), whole-mouth, and taste strip methods. The relationships of the results of gustatory function tests with salivary flow rate were also investigated. Sixty healthy young adults (30 men, 26.9±4.7years; 30 women, 25.7±4.6years) who did not have disorders or conditions related with gustatory function were included. Four different gustatory function tests using the EGM, FPD, whole-mouth, and taste strip methods were performed in each participant with 2- to 3-day intervals between tests. The flow rates of unstimulated and stimulated whole saliva were measured. There were no significant differences between sexes in all the examined gustatory function tests. The levels of correlations between the gustatory function tests were low. The EGM threshold correlated with the taste score of the FPD method in the chorda tympani nerve area. Different chemical gustatory function tests did not correlate significantly in any of the four taste qualities. Salivary flow rates did not correlate with taste perception. The correlations between gustatory function tests were weak. A significant correlation was found between the results of EGM and FPD methods in the chorda tympani nerve area.

Influence of Acute Mental Arithmetic Stress on Taste and Pungency.

Mental stress is a known risk factor for disease. This study investigated changes in sensations of taste and pungency before and after mental stress. Thirty healthy male university students rested for 20 min, performed mental arithmetic tasks for 10 min, and then underwent measurement of changes in their taste and ability to discern pungency. Taste was measured with the "Taste Disk®," and pungency was measured by a filter-paper disc method using capsaicin solution. Subjects were not told the order of the reagent solutions used. To quantify pain sensation, a weak current applied to the central inner forearm skin by a Pain Vision® quantitative pain sensation analyzer was gradually increased. The degree of stress was measured by portable electrocardiography (ECG). During mental stress, the cognitive threshold of salty taste, sweet taste, and bitterness was significantly decreased, whereas the sensations of pungency and forearm skin pain were increased and showed significant correlation. Based on sympathetic nerve activity analyzed with the ECG, the subjects were divided into the mental stress group and non-mental stress group. The mental stress group experienced an increase in the pungency threshold and sensation of forearm skin pain with significantly high correlations obtained, whereas no correlation was found between these factors in the non-mental stress group. Acute mental stress increased the sensitivity to taste but decreased the sensitivity to the sensation of pungency on the tongue and pain on the skin. Sympathetic activity activated by stress may affect taste and the sensation of pungency.

SYNTHESIS, CHARACTERIZATION, ANTIMICROBIAL ACTIVITY AND ACUTE TOXICITY TEST OF A NOVEL 4̄,4̄̄ - (4, 5, 6, 7-TETRAHYDRO- [1, 2, 3 -] SELENAD IAZOLO [4, 5 e] PYRIDINE-4, 6-DIYL) BIS(BENZENE-1, 3-DIOL)

Novel selena-diazole compound (T) i.e. 4, 4 - (4 ,5 ,6 ,7- Tetrahydro- [1,2,3-] selenadiazolo [4, 5e] pyridine - 4, 6 - diyl) bis (benzene-1,3-diol) was prepared by reacting 2,4-hydroxy benzaldehyde with acetone in the presence of ammonium acetate through condensation reaction to form 2,6-bis(2,4-dihydroxyphenyl)piperidin-4-one, which on reaction with hydrazinecarboxamide in absolute ethanol in acidic medium gave 2-(2,6-bis(2,4-dihydroxyphenyl)piperidin-4-ylidene) hydrazine-1-carboxamide which converted to T by reaction with selenium dioxide in excellent yield. T was characterized by elemental analysis and spectroscopic data which confirmed the proposed structure. The median lethal dose (LD50) of T compound was assayed to determine the median toxic dose also the lowest toxic dose. LD50 was found equal to 863.28 mg/kg which indicate that T considered slightly toxic based on Hodge and Sterner scale. Antimicrobial activity of T at deferent concentrations showed some promising antibacterial activity against Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli, using filter paper disk method. The best minimum inhibitory concentration (MIC) was against Pseudomonas aeruginosa. Also, it has a potent antifungal effect against Candida albicans, Candida krusi, and Candida paras. It can be conclude that T more safe and has a good antibacterial and antifungal activity.

ANTIMICROBIAL EVALUATION OF SOME HYDRAZONE DERIVATIVES

Hydrazone derivatives represent one of the most active classes of compounds possessing a broad spectrum of biological activity. The use of the hydrazones is due to their anti-inflammatory, antimicrobial, antidepressant, antitumoral, analgesic, antiplatelet, anticonvulsant, antischistosomiasis and antiviral activity. Due to their physiological activity, they are also used in agriculture as herbicides, insecticides, fungicides and plant growth regulators. Furthermore, hydrazone derivatives possessing an azomethine proton (-NH-N=CH-) constitute a significant class of compounds for new drug development in order to synthesize effective agents against microbial activity. Considering these applications some psubstituted aromatic hydrazones were previously synthesized and characterized. In this study a series of aromatic hydrazones were evaluated for their in vitro growth and inhibitory activity against Bacillus subtilis, Aspergillus niger and Candida utilis, using filter paper disc method. Stock solutions of compounds were prepared in DMSO, as inert medium in three different concentration levels: 1, 5 and 10 mg/mL. A control disc using DMSO without any test compound was included and there was no inhibitory activity in those disks. The diameter of zone of inhibition (mm) was measured. Every test was done in triplicate to confirm the findings. The screening results indicate that not all investigated compounds exhibited antimicrobial activities. It can be noted that compounds with N-p-methoxy substitute group showed the greatest inhibitory effect against Bacillus subtilis (max zone of inhibition of 14.3 mm) and Candida utilis (max zone of inhibition of 16 mm). All investigated hydrazones showed no inhibitory effects against Aspergillus niger.

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

Fucoidan is derived from seaweed widely used in Japanese cuisine, but little is known about its influence on glucose metabolism. To obtain information about the physiological effects of fucoidan on glucose metabolism, the digestive system, and the gustatory system controlling taste sensation in patients with type 2 diabetes, we conducted a randomized, double-blind, placebo-controlled study. Thirty patients with type 2 diabetes on diet therapy were recruited from an outpatient clinic (22 men and 8 women aged 59.10 ± 13.24 years, body mass index: 25.18 ± 3.88, hemoglobin A1c: 7.04 ± 1.24%). They were divided into 2 groups and underwent 2 interventions with a 4-week interval. One group received fucoidan for 12 weeks (a daily 60 mL test beverage containing 1,620 mg of fucoidan) and then placebo (60 mL) for the subsequent 12-week period, while the order was reversed in the other group. Evaluation was performed just before and after each intervention. Taste sensitivity was measured for 5 basic tastes by the filter paper disk method and food intake was evaluated with a validated diet questionnaire. No adverse events occurred during the study period. Despite no change of the diet, stool frequency increased during fucoidan intake (from 7.78 ± 4.64/week in Week 1 to 9.15 ± 5.03/week in Week 5, P < 0.001), and it increased more in lean subjects. In 11 subjects whose stool frequency exceeded the mean value, the thresholds for sweet, salty, bitter and umami tastes were significantly reduced (enhancement of sensitivity) after fucoidan intake. In 14 subjects with normal HOMA-IR (homeostatic model assessment of insulin resistance, < 2.5), hemoglobin A1c decreased after fucoidan intake (from 6.73 ± 1.00 to 6.59 ± 1.00%, P < 0.05), as did the fasting plasma level of GLP-1 (glucagon-like peptide-1, from 6.42 ± 3.52 to 4.93 ± 1.88 pmol/L, P < 0.05). Sustained fucoidan intake led to alterations of gastrointestinal function, including increased stool frequency and enhanced taste sensitivity, which could contribute to better control of diabetes.

Association between taste perception, nutrient intake, and mental health in young Japanese women.

BACKGROUND/OBJECTIVESTaste perception is influenced by both nutritional factors and psychological factors. This study was undertaken to measure the 4 basic taste perceptions, nutrient intake, and mental health, and to examine the factors that affect insensitive taste perception in young Japanese women.SUBJECTS/METHODSYoung women in their late teens and twenties were enrolled as subjects. Taste perception was measured by applying the filter-paper disc method over areas of the chorda tympani nerve. Nutritional status was evaluated using brief, self-administered diet history questionnaires. The index of nutritional status was based on the 2015 Japanese dietary reference intakes. Mental health was assessed using the Japanese translation of the Profile of Mood States short version. This study was approved by the ethical committee at Osaka University.RESULTSThe normal taste perception group (four basic tastes [sweet, salty, sour, and bitter] identified as normal taste perception) comprised 55.4% of the subjects, while the abnormal taste perception group (more than 1 abnormal taste perception was perceived, regardless of flavor) comprised 44.6% of the subjects. There were no significant differences in nutrient intake (except manganese) and mental health between the normal and abnormal taste perception groups. Subjects who took 5 mg to less than 7.1 mg zinc per day were at significantly decreased risk of insensitive taste perception compared to subjects who consumed less than 5 mg zinc per day [Regression coefficient 0.831, 95% confidence interval 0.694–0.996].CONCLUSIONThe present results suggest that insensitive taste perception could be associated with zinc deficiency in young women in their late teens and twenties.

Synergism bioassay of selected indigenous halotolerant phosphorizobacteria from rice rhizosphere on saline soil ecosystem

The research was conducted to study the activity and synergism of indigenous halotolerant phosphorizobacteria. Three selected isolates (K5, TR-C2, CLR-A) isolated from different saline soil ecosystem were tested to find out the synergism of each isolate and its ability in P solubilizing. The experiment was arranged as randomize complete design, consisted of seven treatments and provided with four replications. Synergism test was carried out using filter paper disc method. The filter paper disc (d = 5 mm) were soaked in each suspension of selected isolates and stick onto NA plate media directly for single isolate treatments (B, C, D), while combined isolate treatments (E, F, G) were spread first against another isolate according to its treatments. Each treatments were incubated for 72 h at 30°C then inhibition zone was observed. The solubilizing index was tested by sticking soaked filter paper disc on supplemented Pikovskaya agar plate and incubated for 72 h at 30°C. Liquid inoculants were prepared by inoculating of each selected bacteria into 40 ml modified Pikovskaya media supplemented with 0,09 g.L−1 NaCl (EC = 4 dS.m−1), shaken at 100 rpm for five days. Inoculants were centrifuge at 7500 rpm for 10 minutes, 2.5 ml of supernatant were taken and P-available were observed using Bray II method. The experiment result showed that K5, TR-C2 and CLR-A isolates were compatible to grow in consortium condition. K5 isolate showed the highest P solubilizing activity but not significantly different when combined with TR-C2 isolate.

Antimicrobial Activity of Leaf of Sphaeranthus Indicus against Some Selected Human Pathogenic Bacteria

ANTIMICROBIAL ACTIVITY OF LEAF OF SPHAERANTHUS INDICUS AGAINST SOME SELECTED HUMAN PATHOGENIC BACTERIA Dhanapal Venkatachalam*, Samuel Thavamani B, Muddukrishniah K Department of Pharmacognosy, Sanjo College of Pharmaceutical Studies, Velappara, Palakkad, Kerala, India ABSTRACT The evolution and spread of antibiotic resistance, as well as the evolution of new strains of disease causing agents, is of great concern to the global health community. Our ability to effectively treat disease is dependent on the development of new pharmaceuticals, and one potential source of novel drugs is traditional medicine. This study explores the antibacterial activity of aqueous, Methanolic extracts and oil of Sphaeranthus indicus against different species of bacteria like Staphylococcus aureus, Streptococcus faecalis, and Escheriachia coli. Anti-bacterial activity of S.indicus extract was measured by Filter paper disc method. Aqueous extract of S.indicus leaf showed the largest zone of inhibition (25mm) against S. faecalis and 22 mm zone of inhibition against S.aureus. The present study demonstrates that the leaves of S.indicus are potentially good sources of antibacterial against the pathogens (Staphylococcus aureus, Streptococcus faecalis). They could be used as alternatives to common anti-microbial agents for treatment of bacterial infections. Clinical Pharmacist should inform the clinicians about these adverse reactions during each administration time. In India, Pharm D graduates are trained to become Clinical Pharmacist in hospital. Keywords: Anti-bacterial activity, Sphaerantus indicus, Staphylococcus aureus, Streptococcus faecalis. Escheriachia coli Agents. Full Text Article

Influence of habitual mouth breathing on taste sensation

PurposeAlthough habitual mouth breathing is recognized to cause various disorders of orofacial growth and function, including taste sensation, the relationship between habitual mouth breathing and taste disorders has not been investigated sufficiently. This study aimed to examine the influence of habitual mouth breathing on taste sensitivity and relevant factors such as salivation, oral moisture, and olfactory function. Materials and methodsThirty volunteers (male, 18; female, 12) aged 22–35 years participated in this study. On the basis of their responses to a questionnaire regarding habitual breathing, 15 subjects each were assigned to the mouth-breathing (MB) and control groups. Recognition thresholds for sweet, salty, sour, bitter, and umami tastes at the tip and root of the tongue were measured using the filter-paper disk method. Salivary flow and spinnbarkeit (viscosity), oral moisture, and olfactory function were also measured as factors related to taste sensitivity. Additionally, a questionnaire about dry mouth, nasal obstruction, snoring, and olfaction was implemented. ResultsThe MB group exhibited significantly higher recognition thresholds for sweetness and sourness at the tip and for bitterness and sourness at the root of the tongue compared with the control group. However, there was no significant intergroup difference in the threshold for salty or umami taste, salivary flow or spinnbarkeit, oral moisture, or olfactory function. The MB group exhibited a significantly higher subjective feeling of dry mouth, nasal obstruction, and snoring than the control group. ConclusionsMouth breathing habit poses a risk for taste deterioration without affecting salivary secretion and olfactory function.

Relationship between umami taste acuity with sweet or bitter taste acuity and food selection in Japanese women university students.

Although there are many studies on the umami receptor and its signaling pathway, literature on the effect of umami taste acuity on dietary choices in healthy subjects is limited. The current study aims to clarify the relationship between umami taste acuity with sweet or bitter taste acuity, food preference and intake. Forty-two healthy Japanese female university students were enrolled. The acuity for umami, sweet, and bitter tastes was evaluated using the filter-paper disc method. The study population was divided into 32 umami normal tasters and 10 hypo-tasters based on the taste acuity at the posterior part of the tongue using monosodium glutamate. Umami hypo-tasters exhibited a significantly lower sensitivity to sweet tastes than normal tasters. However, the sensitivity to bitter taste was comparable between the two groups. Food preference was examined by the food preference checklist consisted of 81 food items. Among them, umami tasters preferred shellfish, tomato, carrot, milk, low fat milk, cheese, dried shiitake, and kombu significantly more than umami hypo-tasters did. A self-reported food frequency questionnaire revealed no significant differences in the intake of calories and three macronutrients between the two groups; however, umami tasters were found to eat more seaweeds and less sugar than umami hypo-tasters. These data together may indicate the possibility that umami taste acuity has an effect on a dietary life. Therefore, training umami taste acuity from early childhood is important for a healthy diet later in life.

The Association Between Taste Impairment and Serum Zinc Concentration in Adult Patients With Type 2 Diabetes

In this study, we aimed to elucidate the association between taste acuity and serum zinc concentration in patients with type 2 diabetes. We enrolled 29 patients who were hospitalized and asked them to attend a 2-week diabetes education program. Fasting blood samples were obtained on the morning of the first day and 2 weeks after hospitalization. The acuity of sweet, salty, sour or bitter taste was evaluated by a filter-paper disc method. Correlations among taste acuity, glycemic control and serum zinc concentration were analyzed using the Spearman rank correlation coefficient. The following parameters (mean ± standard deviation) were improved after 2 weeks' hospitalization: taste acuity (sweet: 3.5±1.0 to 2.9±1.1; salty: 3.3±1.1 to 2.6±1.0; sour: 3.6±1.2 to 2.7±0.8; and bitter: 3.3±1.3 to 2.7±1.1; all p<0.001); glycemic control (fasting plasma glucose, 9.4±3.0 to 7.1±1.8 mmol/L, and glycoalbumin, 26.3±7.7 to 22.7±5.9 %; both p<0.001); and serum zinc concentration (1.2±0.2 to 1.3±0.2 mmol/L; p<0.001). Sour and bitter taste acuity were significantly associated with serum zinc concentration (sour, r=-0.50, p=0.005; bitter, r=-0.40, p=0.033). Glycemic control, serum zinc concentration and taste acuity were improved after the short-duration education program. Sour and bitter taste acuity were significantly associated with serum zinc concentrations.

Dysosmia and dysgeusia associated with duloxetine

Common adverse effects of serotonin–norepinephrine reuptake inhibitors are nausea, dry mouth, dizziness and headache. We describe the case of a patient with dysosmia and subsequent dysgeusia associated with duloxetine. A...