Exploring brain functional connectivity in patients with taste loss: a pilot study.

PURPOSE: In a previous neuroimaging study, patients with taste loss showed stronger activations in gustatory cortices compared to people with normal taste function during taste stimulations. The aim of the current study was to examine whether there are changes in central-nervous functional connectivity in patients with taste loss. METHODS: We selected 26 pairs of brain regions related to taste processing as our regions of interests (ROIs). Functional magnetic resonance imaging (fMRI) was used to measure brain responses in seven patients with taste loss and 12 healthy controls as they received taste stimulations (taste condition) and water (water condition). The data were analysed using ROI-to-ROI functional connectivity analysis (FCA). RESULTS: We observed weaker functional connectivity in the patient group between the left and right orbitofrontal cortex in the taste condition and between the left frontal pole and the left superior frontal gyrus in the water condition. CONCLUSION: These results suggested that patients with taste loss experience changes of functional connectivity between brain regions not only relevant to taste processing but also to cognitive functions. While further studies are needed, fMRI might be helpful in diagnosing taste loss as an additional tool in exceptional cases.

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.

Role of human salivary enzymes in bitter taste perception.

The molecules that elicit taste sensation are perceived by interacting with the taste receptors located in the taste buds. Enzymes involved in the detoxification processes are found in saliva as well as in type II cells, where taste receptors, including bitter taste receptors, are located. These enzymes are known to interact with a large panel of molecules. To explore a possible link between these enzymes and bitter taste perception, we demonstrate that salivary glutathione transferases (GSTA1 and GSTP1) can metabolize bitter molecules. To support these abilities, we solve three X-ray structures of these enzymes in complexes with isothiocyanates. Salivary GSTA1 and GSTP1 are expressed in a large panel of subjects. Additionally, GSTA1 levels in the saliva of people suffering from taste disorders are significantly lower than those in the saliva of the control group.

Sex-dependent effects of pair bond interruption on anxiety- and depression-like behaviors in adult mandarin voles.

Stable and positive social bonds are pretty vital to the development of animals. Instability and disruptions of social bonds, such as maternal separation and social isolation, always produce disastrous influence on physiology, neuroendocrine and behaviors. Pair bond is one of the most important social bonds in adulthood. But the different effects of pair bond interruption between males and females are rarely studied. In the present study, the monogamous mandarin voles (Microtus mandarinus) were used to confirm the time window of pair bond formation. After that, voles were separated from their partner for 1 or 2 weeks. Then anxiety- and depression-like behaviors were investigated by using open field test, light-dark box test, tail suspension test and forced swimming test, respectively. The results showed that: (1) cohabitation for 5 days is sufficient and necessary for mandarin voles to form pair bond; (2) loss of partner is always crucial for the effects of pair bond interruption, while social isolation works in certain behavioral tests.; (3) pair bond interruption for 2 weeks significantly increased the level of anxiety and depression in adult males, but not female mandarin voles. Overall, this research suggested that loss of partner plays a key role in pair bond interruption in male mandarin voles.

A New Method for Assessment of Retronasal Olfactory Function.

OBJECTIVES/HYPOTHESIS: The aim of the study was to develop a test for the assessment of retronasal olfaction in healthy participants and patients with olfactory disorders using "tasteless" powders. STUDY DESIGN: Prospective case-control series. METHODS: A total of 150 participants (110 women, 40 men, mean age = 40 ± 16 years) were recruited for this study; 100 were healthy controls and 50 were patients with olfactory loss due to infections of the upper respiratory tract (n = 25), idiopathic causes (n = 12), sinonasal disease (n = 7), and head trauma (n = 6). Orthonasal olfactory function was evaluated using the Sniffin' Sticks test battery, and retronasal olfaction was evaluated using powders lacking distinctive tastes administered to the oral cavity. To establish test-retest reliability, healthy participants had their orthonasal and retronasal function tested twice. RESULTS: The validity analyses revealed that the selected 16 stimuli differentiated between normosmic participants and patients with olfactory loss, and that retronasal and orthonasal olfaction were highly correlated. CONCLUSIONS: The results of the present study indicate that patients with olfactory loss and controls can be clearly separated using a reliable test of retronasal olfaction based on 16 retronasal stimuli. LEVEL OF EVIDENCE: 2b Laryngoscope, 131:E324-E330, 2021.

The association between changes of gustatory function and changes of salivary parameters: A pilot study.

OBJECTIVE: The aim of the pilot study was to explore which of the salivary parameters best reflects improvement or deterioration of taste function. METHODS: A total of 14 patients were included. Taste ability was measured using taste strips and patients rated their symptom strength using visual analogue scales. Salivary parameters (flow rate, total proteins, proteolysis, catalase, total anti-oxidative capacity [TAC], carbonic anhydrase VI [caVI], and pH) were determined and the Beck Depression Inventory (BDI) was administered. All these parameters were measured twice with a one-year interval to acquire the changes of data. RESULTS: Patients with decreased taste function exhibited a decrease in salivary proteolysis and caVI, and an increase in salivary total protein. Patients with increased taste function also showed an increase in salivary total protein. Δ Salivary flow rate was negatively correlated with Δ taste strip scores. Δ Salivary pH was significantly lower in patients with increased taste function compared to patients with decreased taste function. Δ BDI was positively correlated with both Δ symptoms ratings. Across all patients, symptom ratings decreased while salivary total protein increased; salivary flow rate, proteolysis and caVI decreased significantly compared with baseline. CONCLUSIONS: The present longitudinal results suggest that changes of both taste function and taste complaints were accompanied by changes in salivary parameters, indicating that salivary parameters have the potential to be useful in the diagnosis of patients with qualitative taste disorders.