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Kleinsorgen F, Luna EB, de Pinho Montovani P, Xavier AR, Silva AAM, Rozza-de-Menezes RE, Cunha KS. Fungiform Papillae and Gustatory Function in Neurofibromatosis Type 1: A Case-Control Study. Oral Dis 2025; 31:656-671. [PMID: 39402886 DOI: 10.1111/odi.15148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 09/06/2024] [Accepted: 09/17/2024] [Indexed: 04/09/2025]
Abstract
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.
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Affiliation(s)
- Flavia Kleinsorgen
- Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
| | - Eloá Borges Luna
- Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
| | - Pâmella de Pinho Montovani
- Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
| | - Analucia Rampazzo Xavier
- Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Department of Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
| | | | - Rafaela Elvira Rozza-de-Menezes
- Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Department of Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Neurofibromatosis National Center (Centro Nacional De Neurofibromatose, CNNF), Rio De Janeiro, Rio de Janeiro, Brazil
| | - Karin Soares Cunha
- Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Department of Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Neurofibromatosis National Center (Centro Nacional De Neurofibromatose, CNNF), Rio De Janeiro, Rio de Janeiro, Brazil
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Coggins J, Saito MH, Cook R, Urata S, Urata M, Harsell NL, Tan WN, Figueira BT, Bradley M, Quadri NZ, Saripada JAI, Reyna RA, Maruyama J, Paessler S, Makishima T. Histopathology of the tongue in a hamster model of COVID-19. BMC Oral Health 2025; 25:121. [PMID: 39849469 PMCID: PMC11755867 DOI: 10.1186/s12903-025-05420-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Accepted: 01/02/2025] [Indexed: 01/25/2025] Open
Abstract
OBJECTIVE With altered sense of taste being a common symptom of coronavirus disease 2019 (COVID-19), the main objective was to investigate the presence and distribution of severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) within the tongue over the course of infection. METHODS Golden Syrian hamsters were inoculated intranasally with SARS-CoV-2 and tongues were collected at 2, 3, 5, 8, 17, 21, 35, and 42 days post-infection (dpi) for analysis. In order to test for gross changes in the tongue, the papillae of the tongue were counted. Paraffin-embedded thin sections of the tongues were labeled for the presence of SARS-CoV-2 antigen. RESULTS There was no difference in fungiform or filiform papillae density throughout the course of infection. SARS-CoV-2 antigen was observed in the vallate papillae taste buds (3-35 dpi) and autonomic ganglia (5-35 dpi), as well as in the serous and mucous salivary glands of the posterior tongue (2-42 dpi). CONCLUSION The presence and distribution of SARS-CoV-2 suggest that the virus could cause taste disturbance by infecting the vallate papillae taste buds. This effect could be exacerbated by a diminished secretion of saliva caused by infection of the serous salivary glands and the autonomic ganglia which innervate them.
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Affiliation(s)
- John Coggins
- Department of Otolaryngology, University of Texas Medical Branch at Galveston, Galveston, TX, USA
| | - Marina Hosotani Saito
- Department of Otolaryngology, University of Texas Medical Branch at Galveston, Galveston, TX, USA
| | - Rebecca Cook
- Department of Otolaryngology, University of Texas Medical Branch at Galveston, Galveston, TX, USA
| | - Shinji Urata
- Department of Otolaryngology, University of Texas Medical Branch at Galveston, Galveston, TX, USA
| | - Megumi Urata
- Department of Otolaryngology, University of Texas Medical Branch at Galveston, Galveston, TX, USA
| | | | | | | | - Megan Bradley
- School of Medicine, University of Texas Medical Branch, Galveston, TX, USA
| | - Nadia Z Quadri
- School of Medicine, University of Texas Medical Branch, Galveston, TX, USA
| | | | - Rachel A Reyna
- Department of Pathology, University of Texas Medical Branch, Galveston, TX, USA
| | - Junki Maruyama
- Department of Pathology, University of Texas Medical Branch, Galveston, TX, USA
| | - Slobodan Paessler
- Department of Pathology, University of Texas Medical Branch, Galveston, TX, USA
| | - Tomoko Makishima
- Department of Otolaryngology, University of Texas Medical Branch at Galveston, Galveston, TX, USA.
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3
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Coggins JM, Saito MH, Cook R, Urata S, Urata M, Harsell NL, Tan WN, Figueira BT, Bradley M, Quadri NZ, Saripada JAI, Reyna RA, Maruyama J, Paessler S, Makishima T. Histopathology of the Tongue in a Hamster Model of COVID-19. RESEARCH SQUARE 2024:rs.3.rs-4590482. [PMID: 39011098 PMCID: PMC11247945 DOI: 10.21203/rs.3.rs-4590482/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Objective With altered sense of taste being a common symptom of coronavirus disease 2019 (COVID-19), our objective was to investigate the presence and distribution of severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) within the tongue over the course of infection. Methods Golden Syrian hamsters were inoculated intranasally with SARS-CoV-2 and tongues were collected at 2, 3, 5, 8, 17, 21, 35, and 42 days post-infection (dpi) for analysis. In order to test for gross changes in the tongue, the papillae of the tongue were counted. Paraffin-embedded thin sections of the tongues were labeled for the presence of SARS-CoV-2 antigen. Results There was no difference in fungiform or filiform papillae density throughout the course of infection. SARS-CoV-2 antigen was observed in the circumvallate papillae taste buds (3-35 dpi) and autonomic ganglia (5-35 dpi), as well as in the serous and mucous salivary glands of the posterior tongue (2-42 dpi). Conclusion The presence and distribution of SARS-CoV-2 suggest that the virus could cause taste disturbance by infecting the circumvallate taste buds. This effect could be exacerbated by a diminished secretion of saliva caused by infection of the serous salivary glands and the autonomic ganglia which innervate them.
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Lee TS, Dietsch AM, Damra RH, Mulheren RW. The Effect of Genetic Taste Status on Swallowing: A Literature Review. AMERICAN JOURNAL OF SPEECH-LANGUAGE PATHOLOGY 2023:1-12. [PMID: 37257285 DOI: 10.1044/2023_ajslp-22-00384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
PURPOSE Swallowing and taste share innervation pathways and are crucial to nutritive intake. Individuals vary in their perception of taste due to factors such as genetics; however, it is unclear to what extent genetic taste status influences swallowing physiology and function. The purpose of this review article is to provide background on genetic taste status, review the evidence on the association between genetic taste status and swallowing, and discuss research and clinical implications. METHOD A comprehensive literature review was conducted using search terms related to swallowing and genetic taste status. Studies were included if they investigated the main effect of genetic taste status on swallowing or the interaction of genetic taste status with other variables. Studies were grouped by participant population (healthy participants or persons with a swallowing disorder), swallowing-related outcome measure, and method of genetic taste status measurement. RESULTS The results were mixed, with five of 10 reviewed studies reporting a statistically significant main or interaction effect on swallowing. Most studies included healthy participants, with only one study investigating participants with dysphagia. Additionally, swallowing-related outcome measures and methods of determining genetic taste status varied greatly between studies conducted on separate cohorts. CONCLUSIONS Few studies have incorporated genetic taste status as a variable in swallowing research, and results are mixed. Future research on sensation and swallowing should consider the potential effect of genetic taste status and follow standardized procedures for its determination. Despite the limited evidence, clinicians may consider how individual differences in perception shape swallowing outcomes.
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Affiliation(s)
- Theresa S Lee
- Department of Psychological Sciences, Case Western Reserve University, Cleveland, OH
| | - Angela M Dietsch
- Department of Special Education and Communication Disorders, University of Nebraska-Lincoln
| | - Rana H Damra
- Department of Psychological Sciences, Case Western Reserve University, Cleveland, OH
| | - Rachel W Mulheren
- Department of Psychological Sciences, Case Western Reserve University, Cleveland, OH
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Ponnusamy V, Subramanian G, Muthuswamy K, Shanmugamprema D, Vasanthakumar K, Krishnan V, Subramaniam S. Tongue papillae density and fat taster status- a cardinal role on sweet and bitter taste perception among Indian population. Food Res Int 2023; 163:112294. [PMID: 36596198 DOI: 10.1016/j.foodres.2022.112294] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 11/16/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Obesity is a complex nutritional disorder that may be influenced by calorie intake and eating behaviours. Aside from many studies, the influence of papillae count on obesity is still debated. Despite the multiple variables connected to weight gain and altered taste perception, determining the association between papillae count and taste sensitivity to fat, sweet and bitter tastes, in particular, has recently become a focus of attention. This study aimed to rule out the relationship between the number of papillae on different areas of the tongue and taste sensitivity in people (n = 150) among the various groups depending on their body mass index (BMI) and fat taste sensitivity. The general labelled magnitude scale (gLMS) was used for the taste sensitivity analysis, and participants were asked to rate the intensity of each concentration of the different tastants. Using a digital camera to obtain a picture of the tongue, the density of the papillae on the tongue was counted manually by three different operators. The study reveals that the total papillae density and BMI had a direct negative correlation (r = -0.43), with papillae density (PD) decreasing as BMI increased. Concurrently, persons with higher BMIs had lower papillae distributions (32.38 ± 1.85 PD/cm2) and significantly lower perceptions of the intensity of fat taste. Further examining papillae density in the anterior front part of the tongue, the front-right section, showed significantly higher papillae distribution (74.04 ± 2.11 PD/cm2) than the front-left section. When considering the sensitivity in the tip of the tongue, middle tongue, and whole mouth, high-sensitivity individuals for fat are more sensitive to both sweet and bitter tastes. Overall, the results of this study demonstrated a strong relationship between taste sensitivity in the Indian population, BMI, and tongue papillae density in various regions of the tongue.
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Affiliation(s)
- Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Karthi Muthuswamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Deepankumar Shanmugamprema
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Keerthana Vasanthakumar
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India.
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Mani E, Ford R, Pierguidi L, Spinelli S, Ramsey I, Monteleone E, Dinnella C. Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness. J Texture Stud 2022; 53:345-356. [PMID: 35419825 DOI: 10.1111/jtxs.12683] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/11/2022] [Accepted: 04/06/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures with 6-n-propylthiouracil (PROP) responsiveness and fungiform papillae density and size were investigated. One hundred and forty-four subjects (48.6% women, aged 18-30) participated in the study. VFH and GOT thresholds were assessed by three-down/one-up staircase method. Responsiveness to 3.2mM PROP was assessed on the general Labelled Magnitude Scale. Fungiform papillae density (FPD) and size were determined from automated counting. VFH thresholds appeared unsuitable to reveal individual variation in responsiveness to point-pressure on the tongue. The frequency of GOT thresholds approximated a normal distribution and covered the whole range of variation, thus indicating an ability to measure individual variation in oral tactile sensitivity. No significant linear correlations were found between any of the oral tactile sensitivity measures and PROP responsiveness, FPD total and size class. VFH and GOT thresholds were not significantly associated. Agglomerative hierarchical clustering was used to classify participants for their PROP responsiveness, total FPD and GOT threshold. Three clusters were identified, C1 (n=67), Cl2 (n=42) and Cl3 (n=35), differing for PROP responsiveness and FPD only. Results encourage future studies to explore association between GOT and both perception and preference for different food texture. Furthermore, deeper investigation of individual variability in sensitivity to different types of oral tactile stimuli would be helpful to capture differences in tactile sensitivity among the most sensitive individuals.
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Affiliation(s)
- Elisa Mani
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Rebecca Ford
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Imogen Ramsey
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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7
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Olarte Mantilla SM, Shewan HM, Shingleton R, Hort J, Stokes JR, Smyth HE. Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104391] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Xu W, Xu Q, Zhong M. Lubrication study of representative fluid foods between mimicked oral surfaces. J Texture Stud 2021; 53:96-107. [PMID: 34750817 DOI: 10.1111/jtxs.12645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/27/2021] [Accepted: 11/03/2021] [Indexed: 11/27/2022]
Abstract
The lubricities of glycerol solutions with different viscosities were investigated at various frictional pairs, speeds, and loads to explore the lubrication regulations of diverse foods in mouths of different people. The friction pairs were characterized in terms of mechanical properties, surface morphology, and hydrophobicity. The results showed that the partial or complete Stribeck curves occurred with different speeds and viscosities. Various friction pairs had great influences on the boundary lubrication zone, but little influences on the elastohydrodynamic lubrication (EHL) zone. Increasing loads caused the friction coefficient decreasing in boundary lubrication zone; however, the friction coefficient changed a little in the mixed lubrication and EHL zones.
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Affiliation(s)
- Wenhu Xu
- School of Mechatronics Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, China
| | - Qixiang Xu
- School of Mechatronics Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, China
| | - Min Zhong
- School of Mechatronics Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, China
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10
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Zhou X, Yeomans M, Thomas A, Wilde P, Linter B, Methven L. Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Eldeghaidy S, Yang Q, Abualait T, Williamson AM, Hort J, Francis ST. Thermal taster status: Temperature modulation of cortical response to sweetness perception. Physiol Behav 2021; 230:113266. [PMID: 33246000 DOI: 10.1016/j.physbeh.2020.113266] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/19/2020] [Accepted: 11/21/2020] [Indexed: 10/22/2022]
Abstract
Temperature is known to impact taste perception, but its reported effect on sweet taste perception in humans is inconsistent. Here, we assess whether thermal taste phenotype alters the temperature modulation of the brains' response to sweet samples and sweet taste perception. Participants (n = 24 balanced for thermal tasters (TT) and thermal non-tasters (TnT), 25 ± 7 years (mean ± SD), 10 males) underwent a thermal taste phenotyping session to study responses to cooling and warming of the tongue using a thermode. In a separate session, functional Magnetic Resonance Images (fMRI) were collected during sweet samples (87 mM sucrose) delivery at two temperatures ('cold' (5 ± 2 °C) and 'ambient' (20 ± 2 °C)) and the perceived sweetness intensity rated.In the phenotyping session, TTs had heightened perceptual temperature sensitivity to cooling and warming of the tongue using a thermode compared to TnTs. Although there was no significant effect during the fMRI session, the fMRI response to the 'cold sweet' sample across all participants was significantly increased in anterior insula/frontal operculum and mid-insula compared to the 'ambient sweet' sample, likely to reflect the perceptual difference to temperature rather than taste perception. TTs showed significantly increased fMRI activation patterns compared with TnTs and an interaction effect between thermal taster status and sample temperature, with TTs showing selectively greater cortical responses to 'cold sweet' samples compared to TnTs in somatosensory regions (SI and SII).The increase in cortical activation in somatosensory cortices to the 'cold sweet' stimulus correlated with perceptual ratings of temperature sensitivity to the thermode. The results highlight the importance of investigating the effects of thermal taster phenotype across a range of temperatures representing the reality of consumer consumption to beverages.
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Affiliation(s)
- Sally Eldeghaidy
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, United Kingdom; Division of Food, Nutrition & Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough LE12 5RD, United Kingdom
| | - Qian Yang
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, United Kingdom
| | - Turki Abualait
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, United Kingdom; College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | | | - Joanne Hort
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, United Kingdom; Feast & Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Susan T Francis
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, United Kingdom.
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Abstract
There is increasing evidence for the health benefits of dietary nitrates including lowering blood pressure and enhancing cardiovascular health. Although commensal oral bacteria play an important role in converting dietary nitrate to nitrite, very little is known about the potential role of these bacteria in blood pressure regulation and maintenance of vascular tone. The main purpose of this review is to present the current evidence on the involvement of the oral microbiome in mediating the beneficial effects of dietary nitrate on vascular function and to identify sources of inter-individual differences in bacterial composition. A systematic approach was used to identify the relevant articles published on PubMed and Web of Science in English from January 1950 until September 2019 examining the effects of dietary nitrate on oral microbiome composition and association with blood pressure and vascular tone. To date, only a limited number of studies have been conducted, with nine in human subjects and three in animals focusing mainly on blood pressure. In general, elimination of oral bacteria with use of a chlorhexidine-based antiseptic mouthwash reduced the conversion of nitrate to nitrite and was accompanied in some studies by an increase in blood pressure in normotensive subjects. In conclusion, our findings suggest that oral bacteria may play an important role in mediating the beneficial effects of nitrate-rich foods on blood pressure. Further human intervention studies assessing the potential effects of dietary nitrate on oral bacteria composition and relationship to real-time measures of vascular function are needed, particularly in individuals with hypertension and those at risk of developing CVD.
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Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue. Sci Rep 2020; 10:18694. [PMID: 33122666 PMCID: PMC7596097 DOI: 10.1038/s41598-020-75678-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 10/19/2020] [Indexed: 11/25/2022] Open
Abstract
Human taste perception is associated with the papillae on the tongue as they contain a large proportion of chemoreceptors for basic tastes and other chemosensation. Especially the density of fungiform papillae (FP) is considered as an index for responsiveness to oral chemosensory stimuli. The standard procedure for FP counting involves visual identification and manual counting of specific parts of the tongue by trained operators. This is a tedious task and automated image analysis methods are desirable. In this paper a machine learning image processing method based on a convolutional neural network is presented. This automated method was compared with three standard manual FP counting procedures using tongue pictures from 132 subjects. Automated FP counts, within the selected areas and the whole tongue, significantly correlated with the manual counting methods (all ρs ≥ 0.76). When comparing the images for gender and PROP status, the density of FP predicted from automated analysis was in good agreement with data from the manual counting methods, especially in the case of gender. Moreover, the present results reinforce the idea that caution should be applied in considering the relationship between FP density and PROP responsiveness since this relationship can be an oversimplification of the complexity of phenomena arising at the central and peripherical levels. Indeed, no significant correlations were found between FP and PROP bitterness ratings using the automated method for selected areas or the whole tongue. Besides providing estimates of the number of FP, the machine learning approach used a tongue coordinate system that normalizes the size and shape of an individual tongue and generated a heat map of the FP position and normalized area they cover. The present study demonstrated that the machine learning approach could provide similar estimates of FP on the tongue as compared to manual counting methods and provide estimates of more difficult-to-measure parameters, such as the papillae's areas and shape.
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Piochi M, Pierguidi L, Torri L, Spinelli S, Monteleone E, Aprea E, Arena E, Borgogno M, Cravero M, Galassi L, Gatti E, Lozano L, Musi V, Piasentier E, Valli E, Dinnella C. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103729] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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15
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Khan AM, Ali S, Jameela RV, Muhamood M, Haqh MF. Impact of Fungiform Papillae Count on Taste Perception and Different Methods of Taste Assessment and their Clinical Applications: A comprehensive review. Sultan Qaboos Univ Med J 2019; 19:e184-e191. [PMID: 31728215 PMCID: PMC6839668 DOI: 10.18295/squmj.2019.19.03.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 03/10/2019] [Accepted: 04/12/2019] [Indexed: 11/16/2022] Open
Abstract
Fungiform papillae are raised lingual structures which contain taste buds and thus play an important role in taste perception. These structures vary in number due to their relative sensitivity to a range of systemic and local factors which affect the dorsum of the tongue. Taste sensation can be measured using both chemical and electrical methods; however, the number of fungiform papillae has a direct effect on chemogustometric and electrogustometric values during evaluation. This review provides a general overview of fungiform papillae, their quantification methods and the various factors which may affect these structures. In addition, numerous methods of recording taste sensation and their clinical applications are highlighted.
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Affiliation(s)
- Asim M Khan
- Department of Biomedical Dental Science, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Saqib Ali
- Department of Biomedical Dental Science, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Reshma V Jameela
- Department of Biomedical Dental Science, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Muhaseena Muhamood
- Department of Biomedical Dental Science, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Maryam F Haqh
- Department of Pedodontics & Preventive Dentistry, Oxford Dental College & Hospital, Bangalore, India
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16
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Abstract
Introduction Measurements of chemosensory function within specific regions of the tongue can yield important information about the sensitivity of lingual areas to chemosensory stimuli, and may identify possible nerve damage. A novel regional chemosensory test that uses thin edible circles was developed for human testing. Methods Edible circles placed at six different regions of the tongue were used to examine regional sensitivity to quinine for bitter taste, NaCl for salt taste, sucralose for sweet taste, and capsaicin for pungency. The six regions included the anterior tip of the tongue, the left and right lateral margins of the tongue (anterior and posterior), and the circumvallate region. Testing was completed with the mouth open, and the mouth closed. Results Intensity ratings at all sites were higher in the closed mouth condition for the three taste stimuli. Quinine intensity was highest at the circumvallate region with the mouth closed. NaCl and sucralose intensity were highest at the anterior tip and circumvallate regions. Capsaicin intensity was most highly perceived at the anterior tip of the tongue, but open and closed mouth intensity ratings showed no significant differences. Conclusions Regional differences in chemosensory perception were observed on the tongue, and these differences were dependent on the chemosensory stimulus, tongue region, and tasting mode. Implications Edible circles show minimal diffusion with saliva, can be used to examine both taste and irritation, and may be used to identify regional papillae counts on the tongue. Finally, edible circles should be invaluable for examining damage to the oral cavity.
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Piochi M, Dinnella C, Prescott J, Monteleone E. Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification. Chem Senses 2018; 43:313-327. [DOI: 10.1093/chemse/bjy015] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Maria Piochi
- Department of Agricultural, Food and Forestry System Management – GESAAF, University of Florence, via Donizetti, Firenze, Italy
- University of Gastronomic Sciences, Piazza Vittorio Emanuele, Bra, CN, Italy
| | - Caterina Dinnella
- Department of Agricultural, Food and Forestry System Management – GESAAF, University of Florence, via Donizetti, Firenze, Italy
| | - John Prescott
- Department of Agricultural, Food and Forestry System Management – GESAAF, University of Florence, via Donizetti, Firenze, Italy
- TasteMatters Research and Consulting, QVB Post Office, Sydney NSW, Australia
| | - Erminio Monteleone
- Department of Agricultural, Food and Forestry System Management – GESAAF, University of Florence, via Donizetti, Firenze, Italy
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