Oral Sensation Research Articles

ORAL HAIRY LEUCOPLAKIA IN AN HIV-POSITIVE PATIENT: A CASE REPORT

Our clinic received a 33-year-old male patient, complaining of an oral burning sensation and white lesions on the lateral border of the tongue for 7 months. He also reported weight loss and nausea, and was recently diagnosed with HIV (viral load of 1,260,000 copies/ml and LTCD4 of 86 cells/uL). Intraoral exam showed white, verrucous, and irregular plaques located bilaterally on the tongue. An incisional biopsy was performed and anatomopathological examination showed superficial squamous epithelium with ballooning epithelial cells with bare nuclei, confirming the diagnosis Oral Hairy Leucoplakia (OHL). The in-situ hybridization for Epstein-Barr Virus (EBER) was positive. The patient began antiretroviral treatment, taking dolutegravir, tenofovir, and lamudivine. One month later, he presented undetectable viral load and LTCD4 of 294 cells/uL. After 2 months of follow-up, OHL showed complete clinical regression. AIDS is under control in Brazil, but clinicians must bear in mind the diagnosis of OHL in HIV+ patients. Our clinic received a 33-year-old male patient, complaining of an oral burning sensation and white lesions on the lateral border of the tongue for 7 months. He also reported weight loss and nausea, and was recently diagnosed with HIV (viral load of 1,260,000 copies/ml and LTCD4 of 86 cells/uL). Intraoral exam showed white, verrucous, and irregular plaques located bilaterally on the tongue. An incisional biopsy was performed and anatomopathological examination showed superficial squamous epithelium with ballooning epithelial cells with bare nuclei, confirming the diagnosis Oral Hairy Leucoplakia (OHL). The in-situ hybridization for Epstein-Barr Virus (EBER) was positive. The patient began antiretroviral treatment, taking dolutegravir, tenofovir, and lamudivine. One month later, he presented undetectable viral load and LTCD4 of 294 cells/uL. After 2 months of follow-up, OHL showed complete clinical regression. AIDS is under control in Brazil, but clinicians must bear in mind the diagnosis of OHL in HIV+ patients.

Evaluation of children and adults with post-COVID-19 persistent smell, taste and trigeminal chemosensory disorders: A hospital based study

Smell disorders are the most frequent persistent coronavirus disease 2019 (COVID-19) complications.To describe the patterns and characteristics of persistent smell and taste disorders in Egyptian patients.Assessment was done to 185 patients (adults = 150, age: 31.41 ± 8.63 years; children = 35; age: 15.66 ± 1.63 years). Otolaryngology and neuropsychiatric evaluations were done. Measurements included: A clinical questionnaire (for smell and taste); sniffin' odor, taste and flavor identification tests and the Questionnaire of Olfactory Disorders-Negative Statements (sQOD-NS).Duration of disorders was 11.53 ± 3.97 ms (6-24 ms). Parosmia (n = 119; 64.32%) was developed months after anosmia (3.05 ± 1.87 ms). Objective testing showed anosmia in all, ageusia and flavor loss in 20% (n = 37) and loss of nasal and oral trigeminal sensations in 18% (n = 33) and 20% (n = 37), respectively. Patients had low scoring of sQOD-NS (11.41 ± 3.66). There were no specific differences in other demographics and clinical variables which could distinguish post-COVID-19 smell and taste disorders in children from adults.The course of small and taste disorders are supportive of the nasal and oral neuronal compromises. Post-COVID-19 taste and trigeminal disorders were less frequent compared to smell disorders. Post-COVID-19 flavor disorders were solely dependent on taste and not smell disorders. There were no demographics, clinical variables at onset or specific profile of these disorders in children compared to adults.

Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes

Oral microbiota-host interactions are gaining recognition as potential factors contributing to interindividual variations in taste perception. However, whether such possible links imply specific bacterial co-occurrence networks remains unknown. To address this issue, we used 16 s rRNA gene sequencing to profile the salivary microbiota of 100 healthy individuals (52 % women; 18–30 y/o), who provided hedonic and psychophysical responses to 5 liquid and 5 solid commercially-available foods, each chosen to elicit a target sensation (sweet, sour, bitter, salty, pungent). The same cohort also completed several psychometric measures and a 4-day food diary. Unsupervised data-driven clustering of genus-level Aitchison distances supported the existence of two salivary microbial profiles (CL-1, CL-2). While CL-1 (n = 57; 49.1 % women) exhibited higher α-diversity metrics and was enriched in microbial genera assigned to the class Clostridia (e.g., Lachnospiraceae_[G-3]), CL-2 (n = 43; 55.8 % women) harbored greater amounts of taxa with potential cariogenic effects (e.g., genus Lactobacillus) and significantly lower abundances of inferred MetaCyc pathways related to the metabolic fate of acetate. Intriguingly, CL-2 showed enhanced responsiveness to warning oral sensations (bitter, sour, astringent) and a higher propensity to crave sweet foods or engage in prosocial behaviors. Further, the same cluster reported habitually consuming more simple carbohydrates and fewer beneficial nutrients (vegetable proteins, monounsaturated fatty acids). In summary, while the mediating role of participants' baseline diet on findings can not be definitively excluded, this work provides evidence suggesting that microbe-microbe and microbe-taste interactions may exert an influence on dietary habits and motivates further research to uncover a potential “core” taste-related salivary microbiota.

Application of Conjoint Analysis and 5Ps Marketing Mix in Identifying Customer Preference of Alcohol Consumption among Youths in the Philippines.

Alcoholic beverages have long been one of the most popular commodities. They have been mass-produced worldwide because of their popularity and demand. On a survey by Statista in 2021, alcohol consumption is projected to increase in the Philippines. Thus, the popularity of numerous alcoholic beverages piqued the curiosity of consumers and researchers alike. This study used conjoint analysis that aims to have a better understanding of consumer preferences for alcohol consumption among youths. Additionally, the study considered the following attributes: (1) type of alcoholic beverage, (2) oral sensation, (3) flavor, (4) origin, (5) color, and (6) price. Results revealed that the product's price is the most crucial attribute influencing consumer preferences by 26.311%, followed by the type of alcoholic beverage with an importance score of 26.237%. The least considered attribute is the product's color, having an importance score of 7.790%. These were supported by two statistical tests, the Pearson's Correlation Test and Kendall's Tau Test, which both obtained a value higher than 0.8. Managerial implications were presented in the study to help provide strategies and development for alcoholic beverage distribution in the Philippines based on the findings of this study, which relate to young consumers.

Processing of Sweet, Astringent and Pungent Oral Stimuli in the Human Brain

Taste and oral somatosensation are intimately related to each other from peripheral receptors to the central nervous system. Oral astringent sensation is thought to contain both gustatory and somatosensory components. In the present study, we compared the cerebral response to an astringent stimulus (tannin), with the response to one typical taste stimulus (sweet – sucrose) and one typical somatosensory stimulus (pungent – capsaicin) using functional magnetic resonance imaging (fMRI) of 24 healthy subjects. Three distributed brain sub-regions responded significantly different to the three types of oral stimulations: lobule IX of the cerebellar hemisphere, right dorsolateral superior frontal gyrus, and left middle temporal gyrus. This suggests that these regions play a major role in the discrimination of astringency, taste, and pungency.

Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix

Bigels with tunable oral sensation and controlled gastrointestinal digestive profiles are highly demanded in the food industry. A binary hydrogel consisting of different mass ratio of konjac glucomannan to gelatin (φ) was designed to fabricate bigels with stearic acid oleogel. The impacts of φ on the structural, rheological, tribological, flavor release, and delivery properties of bigels were investigated. Structural transition of bigels from hydrogel-in-oleogel to bi-continuous, and then to oleogel-in-hydrogel type, as φ increased from 0.6 to 0.8, and then to 1.0–1.2. Enhanced storage modulus and yield stress were achieved along with the increased φ, while the structure-recovery properties of bigel decreased with increased φ. Under all the tested φ, the viscoelastic modulus and viscosity decreased significantly at oral temperatures but maintained the gel state, and the friction coefficient increased along with the increased φ under high chewing degree. Flexible control over the swelling, the lipid digestion and the release of lipophilic cargos were also observed, with the total release of free fatty acids and quercetin significantly reduced with the increased φ. This study presents a novel manipulation strategy to control oral sensation and gastrointestinal digestive profiles of bigels via tuning the fraction of konjac glucomannan in the binary hydrogel.

The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations

The tingling evoked by Sichuan pepper and the burning elicited by chili pepper constitutes the typical flavor of Sichuan cuisine and is a component of leisure food. Although factors affecting the burning sensation have extensively been studied, few studies have examined the factors of individual sensitivity, personality traits, and dietary habits that contribute to the perception of oral tingling sensation, which hinders the formulation of tingling products and the development of new products. In contrast, many studies have examined the factors influencing the burning sensation. In this web-based survey, 68 participants disclosed their dietary habits, liking for tingling and hot foods, and psychological traits. Individual sensitivity to the tingling and burning sensation produced by a range of Sichuan pepper oleoresin and capsaicin solutions was determined using rated differences from control, generalized labeled magnitude scale method and ranking test. The consistency score indicated the accuracy of individual ranking results while also providing an indirect response to the sensitivity of the participant to supra-threshold for burning or tingling. Individual ratings for medium Sichuan pepper oleoresin concentrations significantly correlated with the just noticeable difference (p < 0.01), and ratings for medium and high capsaicin concentrations correlated significantly with 6-n-propylthiouracil ratings (p < 0.01). Notably, the power exponent of burning was significantly correlated with the burning recognition threshold (p < 0.01), and the power exponent of tingling and burning were significantly correlated (r = 0.340, p < 0.05). There was a negative correlation between supra-threshold tingling and burning sensation perceptions and life satisfaction ratings. Further, intensity ratings for oral tingling and burning sensation did not always correspond with individual sensitivity indicators (e.g., recognition threshold, 6-n-propylthiouracil, just noticeable difference, and consistency score). Thus, this study provides new insight into establishing a sensory selection method for chemesthetic sensation panelists and theoretical guidelines for formulation design and in-depth analysis of popular tingling dishes and foods.

Assessment of the interactions between pea and salivary proteins in aqueous dispersions

To understand and limit the unpleasant oral sensation of astringency felt during the consumption of pea-based drinks, we investigated the interaction between mixtures of salivary and pea proteins, as compared to mixtures where HEPES buffer (at pH 6.8) was used as a negative control for saliva. Since astringent compounds have the ability to bind with salivary proteins, mixes of freshly collected whole unstimulated saliva and a pea protein isolate (PPI) (a dispersion at 3.5% w/v) were prepared in ratios 95:5 and 1:1 saliva:PPI, to allow different stoichiometries to occur in the mouth. Samples were incubated at 37 °C during 30 min, after centrifugation at 16000g during 20 min to separate pellet from supernatant. Using techniques such as SEC, Native-PAGE and LC-MS, 7 pea proteins were identified as being capable of forming aggregates with at least 7 saliva proteins, some of which have been previously connected to astringency.

Predicting Patient Satisfaction With Medications for Treating Opioid Use Disorder: Case Study Applying Natural Language Processing to Reviews of Methadone and Buprenorphine/Naloxone on Health-Related Social Media.

Medication-assisted treatment (MAT) is an effective method for treating opioid use disorder (OUD), which combines behavioral therapies with one of three Food and Drug Administration-approved medications: methadone, buprenorphine, and naloxone. While MAT has been shown to be effective initially, there is a need for more information from the patient perspective about the satisfaction with medications. Existing research focuses on patient satisfaction with the entirety of the treatment, making it difficult to determine the unique role of medication and overlooking the views of those who may lack access to treatment due to being uninsured or concerns over stigma. Studies focusing on patients' perspectives are also limited by the lack of scales that can efficiently collect self-reports across domains of concerns. A broad survey of patients' viewpoints can be obtained through social media and drug review forums, which are then assessed using automated methods to discover factors associated with medication satisfaction. Because the text is unstructured, it may contain a mix of formal and informal language. The primary aim of this study was to use natural language processing methods on text posted on health-related social media to detect patients' satisfaction with two well-studied OUD medications: methadone and buprenorphine/naloxone. We collected 4353 patient reviews of methadone and buprenorphine/naloxone from 2008 to 2021 posted on WebMD and Drugs.com. To build our predictive models for detecting patient satisfaction, we first employed different analyses to build four input feature sets using the vectorized text, topic models, duration of treatment, and biomedical concepts by applying MetaMap. We then developed six prediction models: logistic regression, Elastic Net, least absolute shrinkage and selection operator, random forest classifier, Ridge classifier, and extreme gradient boosting to predict patients' satisfaction. Lastly, we compared the prediction models' performance over different feature sets. Topics discovered included oral sensation, side effects, insurance, and doctor visits. Biomedical concepts included symptoms, drugs, and illnesses. The F-score of the predictive models across all methods ranged from 89.9% to 90.8%. The Ridge classifier model, a regression-based method, outperformed the other models. Assessment of patients' satisfaction with opioid dependency treatment medication can be predicted using automated text analysis. Adding biomedical concepts such as symptoms, drug name, and illness, along with the duration of treatment and topic models, had the most benefits for improving the prediction performance of the Elastic Net model compared to other models. Some of the factors associated with patient satisfaction overlap with domains covered in medication satisfaction scales (eg, side effects) and qualitative patient reports (eg, doctors' visits), while others (insurance) are overlooked, thereby underscoring the value added from processing text on online health forums to better understand patient adherence.

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.

The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n=66 participants (49 women, 25.5±5.8 years, BMI 22.9±2.8kg/m2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice). PRACTICAL APPLICATION: There is a growing public and scientific interest in the development of strategies to increase the sensory appeal of healthy foods and beverages. Incorporation of trigeminal stimuli, such as chili peppers or capsaicin (pungent component of chili peppers), can be a strategy to increase sensory appeal of foods and beverages. Little is known about how trigeminal oral burn and pungency influence taste, flavor, and mouth-feel perception of commercially available foods, although it has been well established that taste, flavor, mouth-feel, and trigeminal sensations contribute to product acceptance. By investigating the sensory impact of oral burn on flavor and mouth-feel perception of foods, this study may help to better understand how trigeminal stimuli can be applied to moderate flavor and mouth-feel perception of foods to optimize sensory appeal.

Oral Side Effects in Patients with Metastatic Renal Cell Carcinoma Receiving the Antiangiogenic Agent Pazopanib—Report of Three Cases

Pazopanib is a potent multi-kinase inhibitor that hinders angiogenesis and blocks tumor growth. It has been approved for the treatment of metastatic renal cell carcinoma (mRCC) and advanced soft tissue sarcoma. There is emerging evidence that bleeding is a common adverse effect of pazopanib and other targeted therapies in patients with mRCC. In addition, jaw osteonecrosis related to pazopanib was recently described in the literature. We report three cases of patients with mRCC who developed adverse oral events related to pazopanib. The first patient, treated with pazopanib as monotherapy, presented with gingival bleeding and oral burning sensation. The other two patients receiving pazopanib as monotherapy and pazopanib followed by sunitinib, respectively, presented complaining about mandibular pain; a diagnosis of medication-related osteonecrosis of the jaw (MRONJ) was rendered in both cases. Gingival bleeding and MRONJ may develop as oral side effects of pazopanib use. The cases presented here aim to alert and inform health care professionals about the risk of adverse oral events in patients with mRCC receiving the antiangiogenic agent pazopanib.

Role of dairy proteins in the reduction of capsaicin-induced oral burning pain

Capsaicin-induced burning sensation in the oral mucosa can be relieved by skimmed and whole milk. The mechanism behind this effect, however, is unknown. This study aimed to asses the role of milk proteins in reducing capsaicin-induced oral burning sensation. 24 healthy participants were included in this single-blinded cross-over study consisting of four sessions. In each sessions, mucosal burning sensation was evoked by having the participants dip their tongues in a cup containing 0.1% capsaicin gel for a total of 8 min. The perceived levels of unpleasantness and burning intensity were scored on two different numerical rating scales. After capsaicin exposure, the participants rinsed their mouth for 10 s with a different solution in each session (3.5% casein, 3.5% whey, 3.5% lactose (non-protein control) and skimmed milk (active/positive control)). Mechanical (64, 128 and 256 mN pinprick) and thermal (5, 40, 45 and 50 ̊C) sensitivity of the tongue was measured using semi-quantative sensory testing at baseline, immediately after capsaicin exposure and when the scores for unpleasantness and burning intensity reached the minimum value of 0. Thermographic images of the tongue were taken at the same time-points. Overall, no statistically significant difference in unpleasantness and burning intensity was found between the four sessions (P ≥ 0.070). Explorative pair-wise comparisons, however, showed slight short-term reduction in unpleasantness and burning intensity when comparing the casein solution with the lactose solution (P ≤ 0.020). Scores for burning intensity and unpleasantness varied over time (P ≤ 0.001). Statistically significant changes in heat and mechanical sensitivity was observed between time-points (P < 0.001) but not sessions (P ≥ 0.410). An increased sensitivity towards heat and a decreased sensitivity towards mechanical stimuli was observed after capsaicin exposure compared with baseline (P < 0.001). Similarly, changes in thermographic temperature of the tongue was observed between time-points (P < 0.001), but not sessions (P ≥ 0.827). An increased maximum, minimum and average temperature of the tongue was observed immediately after capsaicin exposure compared with baseline (P < 0.001). In conclusion, short-term rinsing with room temperature milk proteins did not robustly alter capsaicin-induced oral burning sensation, unpleasantness, somatosensory changes or tongue temperature compared with control. Further studies exploring the effects of increased rinsing time and concentrations are needed in the future.

Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions

Due to the unique multi-chamber structure of the double emulsion (DE), gelation different compartments of double emulsions with different gelling strength offers flexible control over their encapsulation and delivery properties. Herein, the aqueous or oil phase of DE was gelled with alginate or beeswax at different gelling strength, and the effects of gelation on the processing stability, rheological and tribological properties as well as the digestion profile of double emulsions were investigated. Gelation in each phase improved the stability of DE (0,0,0), with the oil or external aqueous phase gelation being more efficient in lifting the encapsulation stability after 14 days’ storage (increased from 67.50 ± 2.47% to 86–90% and 84–90%, respectively). Under processing conditions, the oil phase gelled DE was easily destabilized when subjected to heating treatment, but maintained better stability under freeze-thaw or osmotic pressure treatment compared to the internal and external water phase gelled ones. Gelation also actively regulated the rheological and tribological properties of DE, wherein gelation in internal water phase showed the least impact on the rheological properties, gelation in the external aqueous phase and oil phase exerted more significant influence on the viscosity and the tribological properties of DE, respectively. The external water phase gelled DE manifested the time-delayed digestion profile with only 8.09 ± 0.12% of internal marker release at the end of gastric digestion and the FFA release extent was decreased by 41.66% as compared to the DE (0,0,0). The present study offers a valuable guide for rational design of double emulsions with tailor-made processing stability, oral sensation and digestive characteristics.

Methylene blue for the treatment of oral mucositis related to radiation therapy of head and neck cancers: An uncontrolled cohort.

194 Background: Oral mucositis is a feared complication of radiation therapy of head and neck cancers, causing severe pain that affects oral functioning, nutrition, and quality of life, as well as therapy non-adherence or failure. Growing reports suggested that methylene blue (MB) oral-rinse was an effective and safe treatment for this oral pain. Methods: In order to evaluate the efficacy and safety of MB oral-rinse for the treatment of oral pain from mucositis in patients treated with radiation therapy of head/neck, we retrospectively evaluated patients who experienced refractory pain despite conventional therapy. Results: We identified 58 patients who received MB oral-rinse. Most were receiving treatment for squamous cell carcinoma of the tongue (n = 26, 44.83%) and squamous cell carcinoma of the tonsil (n = 14, 24.1%). The most common cancer therapy used was chemotherapy plus radiation (n = 23, 39.66%). The median duration of symptoms was 14 days. The mean NRS pain score before MB oral-rinse therapy was 7.59 (±1.68 standard deviation [SD]; median 8), and after therapy, 2.05 (±2.20 SD; median 2) ( P&lt; 0.0001). The mean oral function scores (ability to talk, chew, and swallow) before MB oral-rinse therapy was 3.55 (±1.33 standard deviation [SD]; median 3.5), and after therapy, 0.52 (±0.86 SD; median 0) (P &lt; 0.0001). Among 58 patients, n = 11; 18.92% had percutaneous feeding tubes placed before using MB oral rinse. Of those, four (36%) were soon removed after pain was controlled using MB. A few patients had PEG tubes inserted despite using MB oral rinse (n = 2; 3.44%), one for malnourishment and another for dehydration. Few adverse events were reported (n = 9, 15.48%) Three patients experienced oral burning sensation during the first-time use. One patient discontinued MB oral-rinse use due to cost of pharmacy compounding charge. Other discontinued it for unknown reason. Conclusions: MB oral-rinse is an effective and safe treatment for refractory pain from oral mucositis related to radiation therapy.

Cellulose/glucomannan blends prepared from aqueous sodium hydroxide solution and their practical use as food materials

Aqueous sodium hydroxide solution is one of the simplest and most environmentally friendly solvents of cellulose. Regenerated cellulose/glucomannan blends were prepared from an aqueous sodium hydroxide solution, and the mechanical properties and structure of the blends were investigated. In addition, the noodle-shaped blends were sensory evaluated as food materials. The blends exhibited porous structures, which corresponded with high water and oil absorption. The strength and modulus of the blends were markedly low, probably due to the highly porous structure. The viscoelastic measurement indicated that cellulose and glucomannan existed in a rubbery state under wet conditions. The blends had a good oral sensation, probably derived from the remarkable porous structure, high water content, low strength and modulus, and rubbery state in wet conditions. The sensory evaluation suggested that the noodle-shaped blends can be used as a food material with a texture similar to capellini pasta.

Exploring the potential for an evolutionarily conserved role of the taste 1 receptor gene family in gut sensing mechanisms of fish.

In this study, we investigated the transcriptional spatio-temporal dynamics of the taste 1 receptor (T1R) gene family repertoire in seabream (Sparus aurata [sa]), during larval ontogeny and in adult tissues. In early larval development, saT1R expression arises heterochronously, i.e. the extraoral taste-related perception in the gastrointestinal tract (GIT) anticipates first exogenous feeding (at 9 days post hatching [dph]), followed by the buccal/intraoral perception from 14 dph onwards, supporting the hypothesis that the early onset of the molecular machinery underlying saT1R expression in the GIT is not induced by food but rather genetically hardwired. During adulthood, we characterized the expression patterns of saT1R within specific tissues (n = 4) distributed in oropharingeal, GIT and brain regions substantiating their functional versatility as chemosensory signaling players to a variety of biological functions beyond oral taste sensation. Further, we provided for the first time direct evidences in fish for mRNA co-expression of a subset of saT1R genes (mostly saT1R3, i.e. the common subunit of the heterodimeric T1R complexes for the detection of “sweet” and “umami” substances), with the selected gut peptides ghrelin (ghr), cholecystokinin (cck), hormone peptide yy (pyy) and proglucagon (pg). Each peptide defines the enteroendocrine cells (ECCs) identity, and establishes on morphological basis, a direct link for T1R chemosensing in the regulation of fish digestive processes. Finally, we analyzed the spatial gene expression patterns of 2 taste signaling components functionally homologous to the mammalian G(i)α subunit gustducin, namely saG(i)α1 and saG(i)α2, and demonstrated their co-localization with the saT1R3 in EECs, thus validating their direct involvement in taste-like transduction mechanisms of the fish GIT. In conclusion, data provide new insights in the evolutionary conservation of gut sensing in fish suggesting a conserved role for nutrient sensors modulating entero-endocrine secretion.

Long-term prognosis of burning mouth syndrome following treatment

The purpose of this study was to evaluate the long-term prognosis of patients with burning mouth syndrome (BMS) after the termination or discontinuation of treatment and to identify the clinical characteristics that might affect that prognosis. Of 769 patients with an oral burning sensation, 202 with primary BMS who had been treated for at least 3 months were included. Among them, 28 patients who responded to the treatment and 25 patients who did not were assigned to responder and non-responder groups, respectively. Based on telephone interviews, the responders were classified into relapse and non-relapse subgroups, and the non-responder group into persistence and remission subgroups. The majority of responders reported no oral discomfort since their last visit. Compared with the non-relapse subgroup, the relapse subgroup had significantly higher levels of xerostomia at the first visit (P = 0.026) and taste disturbance at the last visit (P = 0.015). The majority of non-responders reported persistent oral discomfort since their last visit. No significant differences were found in the characteristics of oral symptoms between the persistence and remission subgroups. In conclusion, the treatment outcomes in the majority of responders and non-responders were maintained following treatment. Xerostomia and taste disturbance were associated with relapse of oral discomfort in the responders.

Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory

AbstractIndividuals with impaired gustatory perception may have altered ingestive behaviors, which contribute to unhealthy weight status and disordered eating. Whether and to what extent weight status or eating symptomatology depend on flavor perception is still a controversial issue. Thus, the ability to discriminate among different levels of sweetness/fat content was compared in three studies using two‐alternative forced‐choice tasks and the standardized metrics of signal detection theory (SDT). In Study 1, three body mass index groups were included: underweight, healthy normal weight, and overweight. In Study 2, volunteers were currently‐ill and recovered (anorexia/bulimia nervosa) patients, and two age‐ and weight‐matched control groups. In Study 3, SDT metrics of both populations were compared. Results showed that SDT measures identified difficulties of underweight individuals to discriminate fat levels in sugary products, while patients with eating disorders exhibited outstanding discrimination of fat ingredients. Judgment biases were also detected in both populations. This highlights importance of using SDT methodology in flavor perception research in people with weight−/eating‐related problems.Practical ApplicationsThis paper may serve as a starting point for the establishment of a consensual methodology in the field of flavor perception using the SDT approach. Especially in populations with eating‐ and weight‐related problems, it is both of considerable interest and a necessity to establish and promote standard metrics to provide more consistent and comparable results on the perception of sweet and fat inputs. On the one hand, SDT may be a valuable tool to deal with current methodological limitations and heterogeneity in methods used across studies. On the other, this should facilitate further study of the relationship between oral sensations and unhealthy eating and drinking behaviors to improve individuals' nutritional status and quality of life.

FOCAL EPITHELIAL HYPERPLASIA (HECK'S DISEASE) IN AN ADULT PATIENT: CASE REPORT

Focal epithelial hyperplasia, or Heck's disease, is a rare benign lesion of the oral mucosa. It is usually associated with the proliferation of the squamous epithelium mainly attributed to human papillomavirus (HPV). We report the case of a 38-year-old dark-skinned man who attended the health service of the university complaining of an oral mucosa burning sensation. On clinical examination, the patient presented multiple pink papular lesions, firm by palpation, with agglomerated or isolated papules located on the alveolar ridge, inserted and free gingiva of the upper and lower arch, and buccal and labial mucous membranes consistent with HPV lesions. Focal epithelial hyperplasia was the clinical diagnosis. An incisional biopsy of the oral lesions was performed, and the histopathology report described the fragment of oral mucosa covered by stratified parakeratinized squamous epithelium with prominent acanthosis and confluent focal projections to the connective tissue, corroborating the previous clinical diagnostic suspicion.

Oral vibratory sensations during voice production at different laryngeal and semi-occluded vocal tract configurations.

Voice therapy often emphasizes vibratory sensations in the front part of the vocal tract during phonation to improve vocal efficiency. It remains unclear what laryngeal and vocal tract adjustments are elicited in speakers by this emphasis on oral vibratory sensations. Using a three-dimensional phonation model, this study aims to identify laryngeal and epilaryngeal adjustments that might produce maximal oral vibratory sensations during phonation, as quantified by the oral sound pressure level (SPL), and thus are likely to be elicited in voice therapy at different semi-occluded vocal tract configurations. Results show that maximum oral SPL occurs at intermediate vocal fold adduction configurations characterized by a trade-off between glottal gap and vocal fold vertical thickness. Epilaryngeal tube narrowing further increases the oral SPL in an open vocal tract, but has little effect on oral SPL in semi-occluded vocal tracts. Laryngeal and epilaryngeal configurations producing the maximum oral SPL generally have lower peak vocal fold contact pressure when producing a target output SPL. These favorable configurations are more easily identified in open vocal tracts than semi-occluded vocal tracts. However, semi-occlusion increases both the mean and dynamic oral pressure, which may familiarize speakers with oral vibratory sensations and facilitate adoption of favorable laryngeal configurations.