The Impact of Different Manipulations of the Chorda Tympani Nerve on Taste in Endoscopic Ear Surgery

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Rujie Li, Shuainan Chen, Die Yu, Qiyue Chen, Yuxiang Xia, Yideng Huang
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Abstract

The chorda tympani nerve (CTN) plays a significant role in taste transmission and salivary secretion. Due to its course in the tympanic cavity and its relation to the ossicular chain, there is a high risk of iatrogenic damage to the CTN during otologic surgeries. This study aimed to assess the impact of different handling methods of the CTN during endoscopic ear surgery on patients' taste perception. A cohort study conducted from 2022 to 2023 in a tertiary hospital involved participants undergoing various types of endoscopic ear surgeries. Based on intraoperative handling of the CTN, participants were divided into three groups: intact, traction (subdivided into mild, moderate and severe traction subgroups) and transection (subdivided into transection without tension, with tension and tearing subgroups). Taste tests were administered from 1 day before surgery to 6 months postoperatively. Endoscopic ear surgery for treating ear pathologies. Taste test scores, other relevant symptoms. Significant differences were observed in the incidence and recovery time of taste dysfunction across groups. The rate of taste abnormalities and recovery time increased with the degree of traction; the severe traction and transection subgroups showed the highest rates of abnormalities and cases of incomplete recovery. In terms of disease type, patients with chronic suppurative otitis media and cholesteatoma showed significant differences in preoperative taste status, abnormality rates and recovery times compared to patients with non-inflammatory ear diseases. General sensory abnormalities of the tongue were mainly found in moderate-to-severe traction subgroups and all transection groups, often accompanying taste reduction or loss. Some patients in the transection group experienced only numbness or both increased taste sensation and numbness. The study underscores the importance of delicate handling of the CTN in endoscopic ear surgery, especially in patients with inflammatory middle ear diseases. It suggests minimising severe traction injuries and considering early and accurate transection to reduce traction injuries when preservation is challenging; any manipulation of the CTN should be avoided in patients with non-inflammatory conditions. This research provides valuable theoretical support for clinical practice.

Abstract Image

内窥镜耳部手术中鼓索神经不同手法对味觉的影响
鼓室索神经(CTN)在味觉传递和唾液分泌中起着重要作用。由于其在鼓室内的病程及其与听骨链的关系,在耳科手术中对CTN造成医源性损伤的风险很高。本研究旨在评估内窥镜耳部手术中CTN的不同处理方法对患者味觉的影响。一项于2022年至2023年在一家三级医院进行的队列研究涉及接受各种内窥镜耳部手术的参与者。根据术中对CTN的处理,参与者分为三组:完整组、牵引组(分为轻度、中度和重度牵引组)和横断组(分为无张力横断组、有张力横断组和撕裂横断组)。术前1天至术后6个月进行味觉测试。内窥镜耳部手术治疗耳部病变。味觉测试分数和其他相关症状味觉功能障碍的发生率和恢复时间在各组间有显著差异。味觉异常率和恢复时间随牵引程度的增加而增加;严重牵引和横断亚组显示出最高的异常率和不完全恢复的病例。在疾病类型方面,慢性化脓性中耳炎和胆脂瘤患者术前味觉状态、异常率和恢复时间与非炎症性耳部疾病患者相比有显著差异。一般舌头感觉异常主要见于中重度牵引亚组和所有横断组,常伴有味觉减退或丧失。横断组的一些患者只感到麻木或味觉感觉和麻木都增加。该研究强调了在内窥镜耳科手术中,特别是在患有炎症性中耳疾病的患者中,小心处理CTN的重要性。建议尽量减少严重的牵引损伤,并考虑早期和准确的横断,以减少牵引损伤,当保存是有挑战性的;对于无炎症的患者,应避免对CTN进行任何操作。本研究为临床实践提供了有价值的理论支持。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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