Chemical Senses最新文献

Clinical features of taste disorders in Cronkhite-Canada syndrome: A report of 10 cases.

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-12-19 DOI: 10.1093/chemse/bjae044

Tomomi Nin, Koji Kamikozuru, Tetsuya Takagawa, Shinichiro Shinzaki, Kenzo Tsuzuki

{"title":"Clinical features of taste disorders in Cronkhite-Canada syndrome: A report of 10 cases.","authors":"Tomomi Nin, Koji Kamikozuru, Tetsuya Takagawa, Shinichiro Shinzaki, Kenzo Tsuzuki","doi":"10.1093/chemse/bjae044","DOIUrl":"https://doi.org/10.1093/chemse/bjae044","url":null,"abstract":"Cronkhite-Canada syndrome (CCS) is a very rare gastrointestinal disorder with ectodermal abnormalities. Taste abnormalities appear in more than 80% of cases. Our objective was to investigate the characteristics of CCS. Ten patients with taste abnormalities who were diagnosed with CCS were included. A medical interview, examination of the tongue findings, and blood tests were performed, and taste functions were assessed using an electrogustometry (EGM) and a filter paper disc (FPD) before and after treatment. There were nail atrophy in all cases, weight loss in 8 cases, hair loss in 6 cases, skin hyperpigmentation in 5 cases, gastrointestinal symptoms in 4 cases, and atrophy of the lingual papillae in at least 8 cases. Zinc therapy for taste disorder by the previous physicians was ineffective in all cases. The results of the FPD at the first examination showed a severe decrease in taste function of the anterior tongue, whereas taste function tended to be preserved in the posterior tongue (p<0.01, Wilcoxon). In all cases, subjective symptoms improved within 3 months after treatment of CCS. Taste function improved significantly after treatment (FPD in anterior tongue, p<0.05, EGM in posterior tongue, p<0.01, Wilcoxon). Taste disorder in CCS tended to be severe in the anterior tongue with findings of tongue papillary atrophy, which appears to be an ectodermal abnormality. Their taste function improved along with symptoms after treatment. The taste tests were useful for determining the effect of treatment for CCS.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Editor-in-Chief's Note - Thank you to Reviewers.

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-12-14 DOI: 10.1093/chemse/bjae042

引用次数: 0

Taste And Odor Interactions After Metabolic Surgery 代谢手术后的味觉和嗅觉相互作用

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-09-18 DOI: 10.1093/chemse/bjae034

Jessica G Nicanor-Carreón, Blair Rowitz, M Yanina Pepino

{"title":"Taste And Odor Interactions After Metabolic Surgery","authors":"Jessica G Nicanor-Carreón, Blair Rowitz, M Yanina Pepino","doi":"10.1093/chemse/bjae034","DOIUrl":"https://doi.org/10.1093/chemse/bjae034","url":null,"abstract":"Most patients report “taste” changes after undergoing metabolic surgeries. Yet, most studies that used validated sensory evaluation techniques, including ours, found no changes in perceived taste intensity from before to after surgery. However, we assessed participants with pure gustatory stimuli and after an overnight fast, which raises questions about whether patients’ self-reported “taste” changes are due to conflating changes in retronasal smell/“flavor” with taste changes or whether they only manifest during the fed state. To investigate this, we conducted a cross-sectional study comparing sensory responses in women who underwent metabolic surgery 2-6 years ago (n=15) with two nonoperated control groups: one with a body mass index (BMI) equivalent (n=15) and one with a healthy BMI (n=15). Participants attended two sessions, one fed and one fasted. Using a sip-and-spit method, women tasted liquid samples containing gustatory and olfactory stimuli and puddings with varying fat content with and without nose clips. They used separate general labeled magnitude scales to rate their perceived intensity of taste, smell, flavor, and pleasantness. Mixed ANOVAs indicated that the surgery and BMI equivalent groups rated retronasal smell intensity of coffee stronger than the healthy BMI group (P≤0.015). However, there were no differences in taste/flavor intensity or liking ratings among groups. Additionally, feeding conditions did not significantly affect perceived intensity ratings. Our findings suggest that changes in the sensory-discriminatory component of taste or taste-odor interactions are not significant contributors to dietary modifications following metabolic surgery.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"30 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142263343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel Gurmarin-like Peptides from Gymnema sylvestre and their Interactions with the Sweet Taste Receptor T1R2/T1R3 来自刺五加的新型古玛素样肽及其与甜味受体 T1R2/T1R3 的相互作用

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-04-29 DOI: 10.1093/chemse/bjae018

Halim Maaroufi

{"title":"Novel Gurmarin-like Peptides from Gymnema sylvestre and their Interactions with the Sweet Taste Receptor T1R2/T1R3","authors":"Halim Maaroufi","doi":"10.1093/chemse/bjae018","DOIUrl":"https://doi.org/10.1093/chemse/bjae018","url":null,"abstract":"Gymnema sylvestre (GS) is a traditional medicinal plant known for its hypoglycemic and hypolipidemic effects. Gurmarin (hereafter Gur-1) is the only known active peptide in GS. Gur-1 has a suppressive sweet taste effect in rodents but no or only a very weak effect in humans. Here, eight gurmarin-like peptides (Gur-2 to Gur-9) and their isoforms are reported in the GS transcriptome. The molecular mechanism of sweet taste suppression by Gur-1 is still largely unknown. Therefore, the complete architecture of human and mouse sweet taste receptors T1R2/T1R3 and their interaction with Gur-1 to Gur-9 were predicted by AlphaFold-Multimer (AF-M) and validated. Only Gur-1 and Gur-2 interact with the T1R2/T1R3 receptor. Indeed, Gur-1 and Gur-2 bind to the region of the cysteine-rich domain (CRD) and the transmembrane domain (TMD) of the mouse T1R2 subunit. In contrast, only Gur-2 binds to the TMD of the human T1R2 subunit. This result suggests that Gur-2 may have a suppressive sweet taste effect in humans. Furthermore, AF-M predicted that Gα-gustducin, a protein involved in sweet taste transduction, interacts with the intracellular domain of the T1R2 subunit. These results highlight an unexpected diversity of gurmarin-like peptides in GS and provide the complete predicted architecture of the human and mouse sweet taste receptor with the putative binding sites of Gur-1, Gur-2 and Gα-gustducin. In addition, gurmarin-like peptides may serve as promising drug scaffolds for the development of antidiabetic molecules.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"12 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140841271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How conspecific and allospecific eggs and larvae drive oviposition preference in Drosophila 同种和异种卵及幼虫如何驱动果蝇的产卵偏好

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-04-12 DOI: 10.1093/chemse/bjae012

Rolando D Moreira-Soto, Mohammed A Khallaf, Bill S Hansson, Markus Knaden

引用次数: 0

Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication 涩味及其子质量：涩味机理和唾液润滑度测量方法综述

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-04-09 DOI: 10.1093/chemse/bjae016

Shaoyang Wang, Heather E Smyth, Sandra M Olarte Mantilla, Jason R Stokes, Paul A Smith

{"title":"Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication","authors":"Shaoyang Wang, Heather E Smyth, Sandra M Olarte Mantilla, Jason R Stokes, Paul A Smith","doi":"10.1093/chemse/bjae016","DOIUrl":"https://doi.org/10.1093/chemse/bjae016","url":null,"abstract":"Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that non-tactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, non-tactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"35 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The trilogy of human musk receptors: Linking receptor activation, genotype and sensory perception 人类麝香受体三部曲：将受体激活、基因型和感觉联系起来

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-04-08 DOI: 10.1093/chemse/bjae015

Roger Emter, Christel Merillat, Sandro Dossenbach, Andreas Natsch

{"title":"The trilogy of human musk receptors: Linking receptor activation, genotype and sensory perception","authors":"Roger Emter, Christel Merillat, Sandro Dossenbach, Andreas Natsch","doi":"10.1093/chemse/bjae015","DOIUrl":"https://doi.org/10.1093/chemse/bjae015","url":null,"abstract":"The scent of musk plays a unique role in the history of perfumery. Musk odorants comprise six diverse chemical classes and perception difference in strength and quality among human panelists have long puzzled the field of olfaction research. Three odorant receptors (OR) had recently been described for musk odorants: OR5AN1, OR1N2 and OR5A2. High functional expression of the difficult-to-express human OR5A2 was achieved by a modification of the C-terminal domain and the link between sensory perception and receptor activation for the trilogy of these receptors and their key genetic variants was investigated: All three receptors detect only musky smelling compounds among 440 commercial fragrance compounds. OR5A2 is the key receptor for the classes of polycyclic and linear musks and for most macrocylic lactones. A single P172L substitution reduces sensitivity of OR5A2 around 50-fold. In parallel, human panelists homozygous for this mutation have an around 40 – 60-fold higher sensory detection threshold for selective OR5A2 ligands. For macrocyclic lactones, OR5A2 could further be proven as the key OR by a strong correlation between in vitro activation and the sensory detection threshold in vivo. OR5AN1 is the dominant receptor for the perception of macrocyclic ketones such as muscone and some nitromusks, as panelists with a mutant OR5A2 are still equally sensitive to these ligands. Finally, OR1N2 appears to be an additional receptor involved in the perception of the natural (E)-ambrettolide. This study for the first time links OR activation to sensory perception and genetic polymorphisms for this unique class of odorants.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"46 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors. 开发出基于气相色谱/质谱仪的香气设计器，能够改变复杂气味中的挥发性化学成分。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae007

Kaname Obara, Reiko Uenoyama, Yutaro Obata, Masao Miyazaki

{"title":"Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors.","authors":"Kaname Obara, Reiko Uenoyama, Yutaro Obata, Masao Miyazaki","doi":"10.1093/chemse/bjae007","DOIUrl":"10.1093/chemse/bjae007","url":null,"abstract":"Many volatile organic compounds (VOCs) are used to produce various commercial products with aromas mimicking natural products. The VOCs responsible for aromas have been identified from many natural products. The current major strategy is to analyze chemical compositions and aroma qualities of individual VOCs using gas chromatography/mass spectrometry (GC/MS) and GC-olfactometry. However, such analyses cannot determine whether candidate VOCs contribute to the characteristic aroma in mixtures of many VOCs. In this study, we developed a GC/MS-based VOC collection/omission system that can modify the VOC compositions of samples easily and rapidly. The system is composed of GC/MS with a switching unit that can change gas flow routes between MS and a VOC collection device. We first applied this system to prepare gas samples for omission tests, and the aroma qualities of VOC mixtures with and without some VOCs were evaluated by panelists. If aroma qualities were different between the 2 samples, the omitted VOCs were likely key odorants. By collecting VOCs in a gas bag attached to the collection device and transferring some VOCs to MS, specific VOCs could be omitted easily from the VOC mixture. The system could prepare omission samples without chemical identification, preparation of each VOC, and laborious techniques for mixing VOCs, thus overcoming the limitations of previous methods of sample preparation. Finally, the system was used to prepare artificial aromas by replacing VOC compositions between different samples for screening of key odorants. In conclusion, the system developed here can improve aroma research by identifying key odorants from natural products.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139930254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An electronic nose can identify humans by the smell of their ear. 电子鼻可通过耳朵的气味识别人类

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad053

Stephanie Brener, Kobi Snitz, Noam Sobel

{"title":"An electronic nose can identify humans by the smell of their ear.","authors":"Stephanie Brener, Kobi Snitz, Noam Sobel","doi":"10.1093/chemse/bjad053","DOIUrl":"10.1093/chemse/bjad053","url":null,"abstract":"Terrestrial mammals identify conspecifics by body odor. Dogs can also identify humans by body odor, and in some instances, humans can identify other humans by body odor as well. Despite the potential for a powerful biometric tool, smell has not been systematically used for this purpose. A question arising in the application of smell to biometrics is which bodily odor source should we measure. Breath is an obvious candidate, but the associated humidity can challenge many sensing devices. The armpit is also a candidate source, but it is often doused in cosmetics. Here, we test the hypothesis that the ear may provide an effective source for odor-based biometrics. The inside of the ear has relatively constant humidity, cosmetics are not typically applied inside the ear, and critically, ears contain cerumen, a potent source of volatiles. We used an electronic nose to identify 12 individuals within and across days, using samples from the armpit, lower back, and ear. In an identification setting where chance was 8.33% (1 of 12), we found that we could identify a person by the smell of their ear within a day at up to ~87% accuracy (~10 of 12, binomial P < 10-5), and across days at up to ~22% accuracy (~3 of 12, binomial P < 0.012). We conclude that humans can indeed be identified from the smell of their ear, but the results did not imply a consistent advantage over other bodily odor sources.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10810274/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139491077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Give-and-take of gustation: the interplay between gustatory neurons and taste buds. 味觉的取舍：味觉神经元与味蕾之间的相互作用

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae029

Shannon M Landon, Kimberly Baker, Lindsey J Macpherson

引用次数: 0