Oral taste recognition in health volunteers

Costa, Milton Melcı́ades Barbosa; Santana, Eliane; Almeida, Juliana

doi:10.1590/s0004-28032010000200007

Cited by 10 publications

(8 citation statements)

References 24 publications

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“…In the evaluation of the recognition of bolus taste, 94% of the subjects were found to recognize the sweet bolus (sucrose) and 91% recognized the bitter bolus (quinine sulfate) (12) , results similar to our study. Previous publication described that bitter bolus was the taste more clearly recognized and that there was no difference in taste identification between men and women (4) . In the evaluation of the five basic tastes using a hedonic scale ranging from 0 (highly pleasant) to 10 (highly unpleasant) the sweet taste scored 2.9 ± 2.2 and the bitter taste 9.8 ± 0.6.…”

Section: Discussionmentioning

confidence: 89%

Effect of a Bitter Bolus on Oral, Pharyngeal and Esophageal Transit of Healthy Subjects

Alves

Secaf

Dantas

2013

Arq. Gastroenterol.

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-Context -During swallowing, boluses stimulate sensory receptors of the oral, pharyngeal, laryngeal, and esophageal regions. Sweet and tasteless foods are more acceptable for swallowing than bitter foods. A bitter bolus is unpleasant for most subjects. Our hypothesis was that the ingestion of a bitter bolus might alter the oral behavior, pharyngeal and esophageal transit when compared to a sweet bolus. Objective -To evaluate whether the bitter taste of a liquid bolus causes alteration on oral, pharyngeal and/or esophageal transit in normal subjects in comparison with sweet bolus. Method -Scintigraphic evaluation of oral, pharyngeal and esophageal transit was performed in 43 asymptomatic subjects, 22 women and 21 men, ages 23-71 years, without problems with the ingestion of liquid and solid foods, and without digestive, cardiac or neurologic diseases. Each subject swallowed in random sequence and at room temperature 5 mL of a liquid bolus with bitter taste, prepared with 50 mL of water with 2 g of leaves of Peumus boldus, heated until boiling (boldus tea), and 5 mL of a liquid bolus with sweet taste, prepared with 50 mL of water with 3 g of sucrose, both labeled with 37 MBq of technetium phytate (Tc 99m ). Results -There was no difference between the bitter bolus and the sweet bolus in mouth, pharynx and esophageal transit and clearance duration and in the amount of residues. Conclusion -A bitter bolus, considered an unpleasant bolus, does not alter the duration of oral, pharyngeal and esophageal phases of swallowing, when compared with a sweet bolus, considered a pleasant bolus.

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Section: Discussionmentioning

confidence: 89%

Effect of a Bitter Bolus on Oral, Pharyngeal and Esophageal Transit of Healthy Subjects

Alves

Secaf

Dantas

2013

Arq. Gastroenterol.

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“…Classic description points to sequential areas on each side of the anterior 2/3 of the tongue as having selective capacity for the basic tastes, the anterior tip to sweet, the sides, in sequence to salty and sour, and the posterior central area, to bitter (31,(34)(35)(36)(37)(38)(39) . This concept, already contested, shows that the tongue is able to perceive all the basic tastes in all its regions, with expressive predominance of the bitter one (40)(41)(42) .…”

Section: Oral Qualificationmentioning

confidence: 99%

“…In the filiform papillae, gustatory buttons are rare or absent. In the fungiform ones there are few, but in the foliate papillae and especially in circumvallate ones, there are many gustatory buttons (41,42) .…”

Section: Oral Qualificationmentioning

confidence: 99%

“…Buttons with similar morphology to those defined as gustatory have been found on the pharynx regions, where, at first, no taste is perceived. In the vallecula, even with the oral cavity anesthetized, the bitter taste transferred to the pharynx can be perceived by vagus nerve conduction (41) .…”

Section: Oral Qualificationmentioning

confidence: 99%

“…The afferent pathways of the anterior two thirds of the tongue are supplied by the lingual nerve, which associates the trigeminal (general sensibility) with the facial nerve (taste). In the posterior third of the tongue, both the general sensibility and taste are conducted by the glossopharyngeal nerve (33,39,(41)(42)(43)(44)(45)(46) .…”

Section: Cranial Nervesmentioning

confidence: 99%

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Neural Control of Swallowing

Costa

2018

Arq. Gastroenterol.

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Five different possibilities of the swallowing oral phase are described: nutritional voluntary, primary cortical, semiautomatic, subsequent gulps, and spontaneous. In relation to the neural control of the swallowing pharyngeal phase, the stimulus that triggers the pharyngeal phase is not the pharyngeal contact produced by the bolus passage, but the pharyngeal pressure distension, with or without contents. In nutritional swallowing, food and pressure are transferred, but in the primary cortical oral phase, only pressure is transferred, and the pharyngeal response is similar. The pharyngeal phase incorporates, as its functional part, the oral phase dynamics already in course. The pharyngeal phase starts by action of the pharyngeal plexus, composed of the glossopharyngeal (IX), vagus (X) and accessory (XI) nerves, with involvement of the trigeminal (V), facial (VII), glossopharyngeal (IX) and the hypoglossal (XII) nerves. The cervical plexus (C1, C2) and the hypoglossal nerve on each side form the ansa cervicalis, from where a pathway of cervical origin goes to the geniohyoid muscle, which acts in the elevation of the hyoid-laryngeal complex. We also appraise the neural control of the swallowing esophageal phase. Besides other hypotheses, we consider that it is possible that the longitudinal and circular muscular layers of the esophagus display, respectively, long-pitch and short-pitch spiral fibers. This morphology, associated with the concept of energy preservation, allows us to admit that the contraction of the longitudinal layer, by having a long-pitch spiral arrangement, would be able to widen the esophagus, diminishing the resistance to the flow, probably also by opening of the gastroesophageal transition. In this way, the circular layer, with its short-pitch spiral fibers, would propel the food downwards by sequential contraction.

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