用辣椒素刺激三叉神经可以提高人类的味觉敏感度

IF 1 4区 医学 Q4 Neuroscience
Pengfei Han, Lea Müller, Thomas Hummel
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引用次数: 10

摘要

味觉受三叉神经刺激,即辣椒素的影响。这已经在超过阈值的浓度下进行了研究。然而,在低浓度辣椒素存在的阈值水平下,人们对味觉感知知之甚少。该研究的目的是探索在阈值范围内辣椒素的存在是否会调节对甜、酸、盐、苦和鲜味的味觉敏感性。方法57例成人(年龄19 ~ 85岁);32名女性)参与了这项研究。根据他们对苯硫代氨基甲酸乙酯(PTC)的感知,这组人被分为非品尝者(n = 20)和品尝者(n = 37)。甜味(蔗糖)、酸味(柠檬酸)、咸味(氯化钠)、苦味(盐酸奎宁)和鲜味(谷氨酸钠)的阈值使用单阶梯范式(3种选择强制选择;每次试验体积0.1 ml),添加或不添加0.9µM辣椒素。这个辣椒素浓度在初步研究中被确定在口腔感知阈值的范围内。结果辣椒素的加入降低了甜、酸、咸、苦的味觉阈值,但没有降低鲜味阈值。相比之下,PTC品尝者的身份和性别都不会影响这些结果。结论低浓度辣椒素可增加味觉敏感性。目前的研究结果为辣椒素在阈值水平上对味觉感知的不同影响提供了证据。这对提高低浓度辣椒素的味觉敏感性或风味享受具有重要意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

Introduction

Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range.

Methods

Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds.

Results

The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results.

Conclusion

The current results indicate that a low concentration of capsaicin increases gustatory sensitivity.

Implications

The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.

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来源期刊
Chemosensory Perception
Chemosensory Perception 农林科学-神经科学
CiteScore
2.50
自引率
0.00%
发文量
8
审稿时长
>36 weeks
期刊介绍: Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas: Identification of chemicals producing sensory response; Identification of sensory response associated with chemicals; Human in vivo response to chemical stimuli; Human in vitro response to chemical stimuli; Neuroimaging of chemosensory function; Neurological processing of chemoreception; Chemoreception mechanisms; Psychophysics of chemoperception; Trigeminal function; Multisensory perception; Contextual effect on chemoperception; Behavioral response to chemical stimuli; Physiological factors affecting and contributing to chemoperception; Flavor and hedonics; Memory and chemoperception.
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