[Gustatory sensitivity threshold to table salt and efficacy of the treatment of newly diagnosed patients with antihypertensive therapy].

Gustatory sensitivity threshold to table salt (GST) and extracellular fluid volume (EFV) were determined in 128 patients with arterial hypertension (mean age 54.1+-0.5 yr; 79 men) before and 3 month after antihypertensive therapy. Those with the initially high GST (sensing salt in its 0.32% solution) had AP 161+-2/97+-1 mm Hg, myocardial mass 235.1+-13.2 g and left ventricular diastolic size 4.91+-0.07 compared with 151 +- 1/93+-1, 203.5+-7.8 and 4.71+-0.05 respectively in patients with low GST. The treatment resulted in a decrease of AP and EFV by 14-19 and 12% respectively in all the patients. In those with high GST it decreased after intake of indapamide by 49% vs 24 % in the absence of therapy. In patients with initially low GST it decreased (by 37%) only after intake of diuretics. It is concluded that changes of GST reflect activation of mechanisms leading to a stable drop of AP.

Caracterização de crianças portadoras de câncer segundo sensibilidade ao umami e consumo alimentar / Characterization of children with cancer according to sensitivity to umami and food consumption

Introdução: A Leucemia Linfóide Aguda (LLA) e o Linfoma não-Hodgkin (LNH) são os tipos de câncer mais incidentes em crianças e a ingestão alimentar pode ser diminuída pela quimioterapia. A sensação do gosto é resultante da detecção e resposta ao estímulo doce, salgado, azedo, amargo e umami. Esse último, identificado pelo glutamato monossódico (MSG), é relacionado ao aumento da palatabilidade, o que pode colaborar para a melhora da aceitação alimentar em crianças com câncer. Objetivo: Identificar os limiares de detecção do gosto umami e a qualidade da alimentação em crianças portadoras de LLA e LNH. Metodologia: Foi aplicado teste de sensibilidade de Threshold para determinar o limiar do gosto umami, com 6 concentrações crescentes de água deionizada e MSG. Aplicou-se recordatório 24 horas e questionário de frequência alimentar para avaliar o consumo alimentar. O peso e altura foram mensurados e IMC utilizados para classificação do estado nutricional, segundo o National Center for Health Statistics (2000). Caracterizou-se a amostra através da distribuição de frequência das variáveis, com auxílio do pacote estatístico Epinfo Versão 6.0. As análises estatísticas e gráficas foram feitas no software R, versão 2.6.2. Foi realizado teste de Cluster para caracterizar a amostra. Resultados: Dos 102 pacientes, 94 eram sensíveis ao umami. 54,3 por cento do sexo masculino e 45,7 por cento do feminino. 78,4 por cento portadores de LLA e 21,6 por cento de LNH. 91,0 por cento em fase de manutenção. Quanto à idade, 38,3 por cento entre 6 e 7 anos; 20,6 por cento entre 8 e 9; 15,7 por cento entre 10 e 11; 15,7 por cento entre 12 e 13 e 9,8 por cento 14 anos. 8,5 por cento apresentaram baixo peso, 66,0 por cento eutrofia e 25,5 por cento sobrepeso ou obesidade. O produto rico em glutamato monossódico mais consumido foi macarrão instantâneo. O molho inglês e de soja foram os menos consumidos...

Sensitivity to 6-n-propylthiouracil is associated with gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc, and body mass index in humans.

BACKGROUND: The individual ability to taste 6-n-propylthiouracil (PROP) may be correlated with body mass index (BMI) and differences in the salivary proteins involved in taste function, such as the zinc-dependent enzyme gustin, which is a trophic factor of taste buds. OBJECTIVE: We investigated the possible association of PROP taste responsiveness with gustin gene polymorphism rs2274333 (A/G), salivary ionic zinc concentrations, and BMI. DESIGN: We measured cognitive eating behaviors and BMI in 75 volunteers (28 men and 47 women; mean plusmn SEM age: 25 plusmn 3 y). The intensity of taste perception evoked by PROP and sodium chloride solutions was estimated to evaluate PROP taster status. Salivary ionic zinc concentrations were measured, and molecular analyses of the gustin gene polymorphism were performed in individuals classified by PROP status by using polymerase chain reaction techniques. RESULTS: We classified subjects as PROP supertasters (n = 27), medium tasters (n = 28), or nontasters (n = 20). Salivary ionic zinc concentrations and BMI were greater in nontasters than in supertasters (P = 0.003 and P = 0.042, respectively). Molecular analyses of gustin DNA showed that allele A and genotype AA were significantly more frequent in supertasters, whereas allele G and genotype GG were significantly more frequent in nontasters (P lt 0.001). CONCLUSIONS: These data showed that responsiveness to PROP is inversely related to BMI and salivary ionic zinc concentrations. The gustin gene dimorphism rs2274333 observed in supertaster and nontaster subjects may influence the protein conformation and, thereby, affect zinc ion binding. Our data showed a direct association between PROP sensitivity and a polymorphism in the gustin gene that is hypothesized to affect its function. This trial was registered at clinicaltrials.gov as UNICADBSITB-1.

Comparative evaluation of gustatory function between postmenopausal women and age-matched men.

OBJECTIVE: The aim of the study was to compare the gustatory function between postmenopausal women and age-matched men. SUBJECTS AND METHODS: During a period of 4 months, 30 postmenopausal women and 30 age-matched men were prospectively evaluated for gustatory function. Each subject was given a symptoms questionnaire for self-assessment of taste function. Then, whole mouth taste test was performed in which the quality identification and intensity ratings of taste solutions were measured. RESULTS: Regarding correct quality identification, the results were statistically non-significant (P > 0.05). As far as the intensity judgments are concerned, significant difference exists between postmenopausal women and age-matched men. Intensity of taste perception for sucrose was significantly lower in postmenopausal women than intensity of taste perception for other tastes (P < 0.05). One of the noticeable findings is that 15 (50%) postmenopausal women reported a change in dietary habits; all expressed liking for sweeter food. CONCLUSION: Postmenopausal women appeared to have a reduced perception of sucrose, which can alter eating habits, such as intake of more sweet foods, whereas no significant difference is observed in taste perception of NaCl, citric acid and quinine hydrochloride between postmenopausal women and age-matched men. Fifteen (50%) postmenopausal women stated fondness for sweet taste.

Oligomerization of TAS2R bitter taste receptors.

A family of 25 G protein-coupled receptors, TAS2Rs, mediates bitter taste in humans. Many of the members of this family are coexpressed in a subpopulation of taste receptor cells on the tongue, thereby allowing the possibility of receptor-receptor interactions with potential influences on their function. In this study, we used several experimental approaches to investigate whether TAS2Rs can form oligomers and if this has an effect on receptor function. Coimmunoprecipitations clearly demonstrated that TAS2Rs can physically interact in HEK293T cells. Further bioluminescence resonance energy transfer analysis of all 325 possible binary combinations of TAS2Rs established that the vast majority of TAS2R pairs form oligomers, both homomers and heteromers. Subsequent screenings of coexpressed bitter receptors with 104 different tastants did not reveal any heteromer-specific agonists. Additional studies also showed no obvious influence of TAS2R hetero-oligomerization on plasma membrane localization or pharmacological properties of the receptors. Thus, our results show that receptor oligomerization occurs between TAS2R bitter taste receptors; however, functional consequences of hetero-oligomerization were not obvious.

Genetic sensitivity to the bitter taste of 6-n propylthiouracil: a new risk determinant for dental caries in children.

The aims of the present study were to contrast the prevalence of dental caries in children with different genetic sensitivity levels to the bitter taste of 6-n-propylthiouracil (PROP) and to determine the taste quality and taste intensity preferences of food products among the taster and nontaster groups. Overall caries experience (dmfs/DMFS) was significantly higher for nontasters than tasters. Caries experience on the available surfaces (dfs/DFS) was found to be significantly higher in nontasters than in medium tasters and in medium tasters than in supertasters (r=-0.41, P < 0.001). Majority of the nontasters were sweet likers and preferred strong tasting food products, while majority of the supertasters were sweet dislikers and preferred weak tastes. There was a significant increase in the overall caries experience in the population, as the genetic ability to detect PROP taste decreased ( P < 0.001). After all associated factors (age, gender, race, number of teeth and OHI-S) were controlled; multiple linear regression analyses revealed that taste was the only variable significantly related to overall caries experience.

[Taste sensitivity to natrium chloride and saccharose in women and men of different age]. / Wrazliwosc smakowa na chlorek sodu i sacharoze u kobiet i mezczyzn w róznym wieku.

UNLABELLED: The gender and age influence on saccharose taste and sodium chloride taste sensitivity was tested in this work. MATERIAL AND METHODS: 275 volunteers, i.e. 161 women and 114 men, aged 18-55, participated in the study. All individuals were healthy and non-smoking. Serials dilutions of saccharose and sodium chloride were used to analyze sweet and salt taste sensitivity. The examination was performed according to the procedures established by the Polish Committee of Standards (PN-ISO 3972: 1998). The findings suggest no link between the gender and saccharose and sodium chloride taste sensitivity. However there is a link between taste sensitivity and age, i.e. taste sensitivity to sodium chloride decreases significantly whereas taste sensitivity to saccharose decreases slightly with age ofpopulation.

Caries experience in children with various genetic sensitivity levels to the bitter taste of 6-n-propylthiouracil (PROP): a pilot study.

PURPOSE: The objective of this pilot study was to determine the prevalence of coronal dental caries among children with different genetic sensitivity levels of taste, as determined by 6-n-propylthiouracil (PROP). METHODS: Coronal caries and restorations in permanent and primary dentition were evaluated in 150 healthy school-aged children aged 6 to 12 years. A filter paper containing 6-n-propylthiouracil was used to determine each subject's genetic ability to taste bitter and sweet substances. Supertasters perceived stronger tastes from a variety of bitter and sweet substances than both medium tasters and nontasters. The data were analyzed by ANOVA with Duncan's multiple range test, Mantel-Haenszel chi-square, multiple linear regression analyses, and Pearson's coefficient of correlation. RESULTS: The nontasters had more mean decayed, missing, and filled surfaces (dfs/DMFS) than tasters. The values of mean decayed and filled surfaces of primary dentition and mean decayed, missing, and filled surfaces of permanent dentition (dfs/DMFS) and mean decayed surfaces of primary dentition and permanent dentition (ds/DS) were significantly higher in nontasters than in medium tasters, and in medium tasters compared with supertasters. After adjusting for missing teeth, the data were expressed as a percentage of the available surfaces, and the significant differences in dfs/DMFS and ds/DS persisted (r = -0.49, P < .001 and r = -0.51, P < .0001 respectively). CONCLUSIONS: After all associated factors were controlled, taste was the only independent variable significantly related to overall caries experience. The results of this study suggested an increased prevalence of overall caries experience in nontaster children.

Taste perception of cigarette smokers.

In this work we have ventured to establish the dependencies between taste sensitivity for four basic tastes: sweet, salty, sour and bitter and endogenous factors such as sex and age and one exogenous factor, namely cigarette smoking. 471 randomly selected people, including 194 men and 277 women of different age were examined. Individual taste sensitivity was determined in the examined group, by means of saccharose, sodium chloride, acetic acid and quinine solutions. This examination showed that individual sensitivity limits range greatly to encompass varying concentrations of given taste substances. Values of individual sensitivity thresholds for stimulus substances and sensory minimum values obtained in this work showed that a substantial part of the examined people identified individual tastes at concentrations to a great extent exceeding mean threshold values. It can be supposed that those were cases of hypogeusia. There were also some instances of ageusia--a complete lack of sensitivity for sweet and bitter tastes. It was showed that cigarette smoking influences taste sensitivity of the examined people to a small extent. The changes observed were diversified and, in the majority of cases, statistically irrelevant. It can be assumed that taste receptor deficits caused by toxic compounds present in cigarette smoke are compensated by other senses. The conducted research pointed to no particular connection between identification thresholds of four basic senses and the age of the examined people. It can be caused by great diversification of individual threshold values. The research shows that, to a certain extent, taste sensitivity depends on gender. Generally speaking, women exhibit greater taste sensitivity in comparison to men. It seems that these differences are of hormonal nature.