The tongue map and the spatial modulation of taste perception

Impedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis

Threshold determination forms an integral part of sensory and consumer studies applied for product control and development. The authors examined the potential of an impedimetric electronic tongue to discriminate basic tastes and consider limitations pertaining to the sensory evaluation process. Three samples at lower, medium, and higher concentration levels of basic taste compounds were prepared and subjected to consumer studies (n = 60) using the difference from-control (DFC) test. Simultaneously, all basic tastes were subjected to electronic tongue measurements. The incorporation of nanoparticles increased the overall sensitivity of the electrodes that were examined using the PCA biplot. Results confirmed the efficiency of an electronic tongue in classifying basic tastes, with higher prediction sensitivity of about 99-100 % in non-electrolytic rich compounds such as caffeine, tannic acid, and sucrose. The values dipped among electrolytic compounds such as sodium chloride, monosodium glutamate, and citric acid, which require further investigation. In conclusion, the increased sensitivity to non-electrolytes supports the versatility and economical importance an impedimetric electronic tongue can present for food and pharmaceutical applications.

Normal tissue complication probability model predicting taste impairment in head and neck cancer patients: Evaluating the taste bud bearing tongue mucosa as a predictor

BACKGROUND/PURPOSE

Taste impairment is a common yet complex toxicity of head and neck cancer (HNC) radiotherapy treatment that may affect quality of life of survivors. This study aimed to predict acute and late taste impairment using taste bud bearing tongue mucosa as a new taste-specific organ-at-risk compared to full oral cavity as identified in previous studies.

MATERIALS/METHODS

Included HNC patients were treated with curative radiotherapy between 2007 and 2022. The endpoint was patient-rated moderate-to-severe taste loss scored with the EORTC QLQ-H&N35. The new tongue mucosa structure was derived from the existing oral cavity structure in accordance with published guidelines. An auto-segmentation tool was developed and verified by comparison to manually delineated structures. The performance of the mean dose admitted to this new structure was evaluated with both univariable analysis and a refit of a reference NTCP model substituting the oral cavity with the tongue mucosa.

RESULTS

A total of 691 HNC patients were included. Good conformity between manually delineated and auto-segmented structures was observed with no significant differences in mean dose (22.2 Gy vs. 22.1 Gy) or volume (20.7 cm3 vs. 20.3 cm3). Full oral cavity mean dose showed comparable effect size in univariable analysis compared to tongue mucosa mean dose. The NTCP model with tongue mucosa did not outperform the reference model with oral cavity for any evaluated time points.

CONCLUSION

The tongue mucosa mean dose did not outperform the oral cavity mean dose in the logistic regression NTCP model predicting acute and late taste impairment.

Cerebellar control of targeted tongue movements

The cerebellum is critical for coordinating movements related to eating, drinking and swallowing, all of which require proper control of the tongue. Cerebellar Purkinje cells can encode tongue movements, but it is unclear how their simple spikes and complex spikes induce changes in the shape of the tongue that contribute to goal-directed movements. To study these relations, we recorded and stimulated Purkinje cells in the vermis and hemispheres of mice during spontaneous licking from a stationary or moving water spout. We found that Purkinje cells can encode rhythmic licking with both their simple spikes and complex spikes. Increased simple spike firing during tongue protrusion induces ipsiversive bending of the tongue. Unexpected changes in the target location trigger complex spikes that alter simple spike firing during subsequent licks, adjusting the tongue trajectory. Furthermore, we observed increased complex spike firing during behavioural state changes at both the start and the end of licking bouts. Using machine learning, we confirmed that alterations in Purkinje cell activity accompany licking, with different Purkinje cells often exerting heterogeneous encoding schemes. Our data highlight that directional movement control is paramount in cerebellar function and that modulation of the complex spikes and that of the simple spikes are complementary during acquisition and execution of sensorimotor coordination. These results bring us closer to understanding the clinical implications of cerebellar disorders during eating, drinking and swallowing. KEY POINTS: When drinking, mice make rhythmic tongue movements directed towards the water source. Cerebellar Purkinje cells can fire rhythmically in tune with the tongue movements. Purkinje cells encode changes in the position of the water source with complex spikes. Purkinje cell simple spike firing affects the direction of tongue movements. Purkinje cells that report changes in the position of the target can also adjust movements in the right direction.

Fungiform Papillae and Gustatory Function in Neurofibromatosis Type 1: A Case-Control Study

OBJECTIVE

Fungiform papillae enlargement is a common oral manifestation of neurofibromatosis type 1 (NF1). This study aimed to objectively evaluate the size, number, and symmetry of fungiform papillae in NF1 individuals and investigate the relationship between these alterations and taste perception, salivary flow, dietary habits, and BMI.

MATERIALS AND METHODS

A cross-sectional case-control study was conducted on 80 participants (40 with NF1 and 40 controls), matched by age and sex. Participants underwent quantitative and morphological evaluation of fungiform papillae, gustatory perception tests, sialometry, saliva analysis, xerostomia assessment, dietary assessments, and Body Mass Index calculations.

RESULTS

The NF1 group exhibited significantly larger and more asymmetric fungiform papillae and exhibited a higher detection threshold for sweet and sour tastes, as well as hyposalivation and lower preference for healthy foods compared to the controls. No correlation was found between papillae morphology, gustatory perception tests, saliva properties, xerostomia, food preferences, or BMI in the NF1 group.

CONCLUSIONS

Enlarged and asymmetric fungiform papillae, hyposalivation, heightened sensitivity to sweet and sour tastes, and reduced healthy eating habits were common in NF1. Although fungiform papillae alterations seem unrelated to taste sensitivity and food preferences, further investigation is needed to better understand the mechanisms underlying these changes.

Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure

This study investigated the taste enhancing effects of N-lauroyl amino acids, including N-lauroyl-phenylalanine, N-lauroyl-tryptophan and N-lauroyl-tyrosine. Sensory results obtained through TDS, TCATA, and TI assessments indicated that all N-Lau-AAs significantly increased the umami intensity and duration of solutions such as simulated chicken broth. Moreover, these compounds masked bitter taste, with LTR showing the most pronounced reduction of bitterness. LP had the effect of enhancing saltiness, whereas LTR and LTY diminished saltiness. Structural analysis revealed a correlation between the chemical structure of N-Lau-AAs and their sensory properties. The presence of carbon‑carbon double bond (CC) was positively correlated with umami intensity and negatively correlated with bitter and salty parameters. Phenolic hydroxyl groups (OH) were negatively correlated with umami intensity and positively correlated with a decrease in bitterness intensity and duration. Overall, this study provides valuable insights into the taste enhancement potential of N-Lau-AAs as taste enhancers in the food industry.

Determination of objective taste perception among Iranian medical sciences students during COVID‑19 pandemic in Yazd, Eastern Iran: a case-control pilot study

BACKGROUND

Taste disorders in patients suffering from COVID-19 were popular. Some people even after recovery report residual effects of loss of smell and taste. This study aimed to investigate the taste Perception of Iranian Medical Sciences students during the COVID-19 pandemic.

METHODS

The case-control study evaluated 50 Medical Sciences students with a history of COVID-19 infection, as confirmed by the Novel Coronavirus (2019-nCOV) CFX96™ Real-Time PCR Detection System. The other participants consisted of 50 volunteer students with COVID-19 negative. The taste perception was measured with 4 different concentrations of the basic tastes. The stimuli were applied to the protruded tongue. Subjects were asked to identify the researcher when they felt the taste. Data are expressed as frequency distribution and analyzed with the Chi-Square test (P < 0.05).

RESULTS

In this survey, 54% of participants were male and 46% were female, the mean age of participants was 22.96 ± 5 years. The results showed a significant difference in the sweet and bitter taste perception score according to the history of dietary supplement use. The bitter taste perception score declared a considerable difference since COVID-19 infection. There was no significant difference between the taste perception in the two studied groups for all 4 basic tastes according to gender, COVID-19 infection status, history of taste and smell disorders, and the elapsed time since COVID-19 infection.

CONCLUSION

Our findings could provide important insights into taste perception. The history of dietary supplementation may influence how sweetness and saltiness are perceived. There was a noticeable difference in bitter taste perception depending on the time that had elapsed since the most recent COVID-19 infection.

The Interplay between Mitochondrial Metabolism and Nasal Mucociliary Function as a Surrogate Method to Diagnose Thyroid Dysfunction: Insights from a Population-Based Study

Aim and Background. This study aims to explore alternative diagnostic methods to assess thyroid function in patients unable to undergo blood tests for thyroid-stimulating hormones (TSH) and thyroxine (T4), such as individuals with trypanophobia, severe medical conditions, or coagulopathy. Considering the impact of thyroid dysfunction on mitochondrial metabolism and the essential role of proper mitochondrial function in ciliary motility, we postulate that assessing nasal ciliary function could serve as a surrogate diagnostic approach for thyroid dysfunction. Methods. This cross-sectional study was performed on individuals with no history of thyroid diseases. The primary endpoint was the diagnostic value of the nasal mucociliary (NMC) test using Iranica Picris (Asteraceae) aqueous extract in differentiating hypo- or hyperthyroidism cases from euthyroid cases. Results. 232 individuals were recruited (71% females, 86% euthyroid). Receiver operating characteristic (ROC) analysis showed a good diagnostic value for the NMC test in differentiating overt hypothyroidism (area under the ROC curve [AUROC] = 0.82, p = 0.004) and its fair value in diagnosing subclinical hyperthyroidism (AUROC = 0.78, p = 0.01) from the euthyroid condition. The NMC test had a significant positive correlation with TSH (r = 0.47, p < 0.001) and a significant negative correlation with T4 (r = -0.32, p < 0.001). The NMC rate was significantly different in distinct thyroid function groups (p < 0.001). Compared with euthyroid cases, the post-hoc analysis showed that the NMC test is significantly higher in overt hypothyroidism (15.06 vs. 21.07 min, p = 0.003) and significantly lower in subclinical hyperthyroidism (15.05 vs. 10.9 min, p = 0.02). Conclusions. The Iranica Picris-based NMC test might serve as a diagnostic method to distinguish overt hypothyroidism and subclinical hyperthyroidism.

Perceptual Dysfunction in Eating Disorders

Eating disorders (EDs) are characterized by abnormal responses to food and weight-related stimuli and are associated with significant distress, impairment, and poor outcomes. Because many of the cardinal symptoms of EDs involve disturbances in perception of one's body or abnormal affective or cognitive reactions to food intake and how that affects one's size, there has been longstanding interest in characterizing alterations in sensory perception among differing ED diagnostic groups. Within the current review, we aimed to critically assess the existing research on exteroceptive and interoceptive perception and how sensory perception may influence ED behavior. Overall, existing research is most consistent regarding alterations in taste, visual, tactile, and gastric-specific interoceptive processing in EDs, with emerging work indicating elevated respiratory and cardiovascular sensitivity. However, this work is far from conclusive, with most studies unable to speak to the precise etiology of observed perceptual differences in these domains and disentangle these effects from affective and cognitive processes observed within EDs. Further, existing knowledge regarding perceptual disturbances in EDs is limited by heterogeneity in methodology, lack of multimodal assessment protocols, and inconsistent attention to different ED diagnoses. We propose several new avenues for improving neurobiology-informed research on sensory processing to generate actionable knowledge that can inform the development of innovative interventions for these serious disorders.

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

Tribology is the science of measuring friction between surfaces. While it has been widely used to investigate texture sensations of food applications, it is seldom applied in pure edible oil systems. In this research, we measured friction, viscosity, and solid fat content (SFC) of nine vegetable oils at 30 and 60°C. Polarized static microscopy was used to assess crystal formation between 60 and 30°C. Descriptive sensory analysis and quantification of oral oil coatings were performed on the oils at 60°C. Expressing the friction factor of oil over the Hersey number (calculated using high sheer-viscosity values) showed no differences in friction between 30 and 60°C, except for shea stearin. Static microscopy revealed crystallization occurred at 30°C for shea stearin, whereas no or few crystals were present for other oils. At 30°C, friction at 1 × 10-2 m/s showed an inverse correlation with SFC (R = -0.95) and with high shear rate viscosity (R = -0.84), as well as an inverse correlation (R = -0.73) with "oily mouthcoating" perception. These results suggest that friction could be a predictor of fat-related perceptions of simple oil systems. Additionally, we hypothesize that the presence of crystals in oils could lower friction via a ball-bearing lubrication mechanism.

NaxSb Alloy-Based Low-Frequency Mechanical Energy Harvesters for Virtual Taste Sensations

Batteries can be activated by external mechanical force and generate current, enabling a smart class of electrochemical-mechanical strain energy harvesters therefrom. Here, we have developed a NaxSb alloy-based harvester that is able to electrochemically convert low-frequency bending or pressing mechanical energy into electrical energy. The device is designed as a flexible symmetric cell incorporating two sodiated antimony nanoflake electrodes, whose peak power and energy output are more than twice those of other sodium-alloyed electrochemical-mechanical strain energy harvesters reported. We demonstrate that the open-circuit voltage of the device is an asymptotic function of the curvature radius in the bending mode and a linear function of pressure in the pressing mode. Taking advantage of the tunability of voltage, we present a new technology that simulates various tastes by releasing low-voltage electrical signals from the harvester. This technology can not only help people with impaired taste but also be integrated into a virtual reality system to create immersive taste experiences.

Post-COVID-19 persistent olfactory, gustatory, and trigeminal chemosensory disorders: Definitions, mechanisms, and potential treatments

The nose and the oral cavities are the main sites for severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) entry into the body. Smell and taste deficits are the most common acute viral manifestations. Persistent smell disorders are the most common and bothersome complications after SARS-CoV-2 infection, lasting for months to years. The mechanisms and treatment of persistent post-coronavirus disease 2019 (COVID-19) smell and taste disorders are still challenges. Information sources for the review are PubMed, Centers for Disease Control and Prevention, Ovid Medline, Embase, Scopus, Web of Science, International Prospective Register of Systematic Reviews, Cumulative Index to Nursing and Allied Health Literature, Elton Bryson Stephens Company, Cochrane Effective Practice and Organization of Care, Cooperation in Science and Technology, International Clinical Trials Registry Platform, World Health Organization, Randomized Controlled Trial Number Registry, and MediFind. This review summarizes the up-to-date information about the prevalence, patterns at onset, and prognoses of post-COVID-19 smell and taste disorders, evidence for the neurotropism of SARS-CoV-2 and the overlap between SARS-CoV-1, Middle East respiratory syndrome coronavirus, and SARS-CoV-2 in structure, molecular biology, mode of replication, and host pathogenicity, the suggested cellular and molecular mechanisms for these post-COVID19 chemosensory disorders, and the applied pharmacotherapies and interventions as trials to treat these disorders, and the recommendations for future research to improve understanding of predictors and mechanisms of these disorders. These are crucial for hopeful proper treatment strategies.

Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption

This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential micronutrient, there is widespread evidence that high levels of consumption are leading to various negative health outcomes. This review summarises the evidence relating to the various approaches that have been put forward to date to help reduce salt consumption over the years, while also highlighting a number of important questions that remains for future research. Solutions to reducing salt consumption include everything from the gradual reduction in salt in foods through to the reduction in the number/size of holes in saltshakers (what one might consider a behavioural nudge). Physico-chemical solutions have included salt replacers, such as monosodium glutamate (MSG) through to the asymmetric distribution of salt in processed (e.g., layered) foods. A wide range of sensory approaches to modulating expected and perceived saltiness have also been suggested, including the use of salty aromas, as well as suggesting the use of colour cues, sonic seasoning, and even textural primes. It is currently unclear whether different salty aromas can be combined to increase odour-induced taste enhancement (OITE) effectiveness. In the years ahead, it will be interesting to assess how long such solutions remain effective, as well as whether different solutions can be combined to help reduce salt consumption without having to compromise on taste/flavour