Basic Taste Stimuli Elicit Unique Responses in Facial Skin Blood Flow

Kashima, Hideaki; Hayashi, Naoyuki

doi:10.1371/journal.pone.0028236

Cited by 33 publications

(41 citation statements)

References 26 publications

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“…Infrequent toxic effect is observed (13) . The subjects who drink the tea found it an unpleasant beverage, which agrees with the results that show that bitter taste is unpleasant for humans (8,12) . 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.…”

Section: Discussionsupporting

confidence: 90%

“…Bitter taste cause a decrease in skin blood flow (8) , and a stronger autonomic nervous system response compared with other tastes (12) . These responses do not alter swallowing.…”

Section: Discussionmentioning

confidence: 98%

“…Sweet and tasteless foods are more acceptable for swallowing than bitter and sour foods (10) . A bitter taste is unpleasant for most subjects (8,12) , and the perception of this bolus taste is part of the defense system against inadvertent toxin ingestion (2) . Ingestion of a bitter bolus might influence swallowing and alter the oral, pharyngeal and esophageal transit.…”

Section: Introductionmentioning

confidence: 99%

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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: Discussionsupporting

confidence: 90%

“…Bitter taste cause a decrease in skin blood flow (8) , and a stronger autonomic nervous system response compared with other tastes (12) . These responses do not alter swallowing.…”

Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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

Alves

Secaf

Dantas

2013

Arq. Gastroenterol.

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“…Many researchers have attempted to achieve emotion recognition using facial expressions 1, 2, 3) , voices 4,5,6) and, in particular, physiological signals 7,8,9,10,11) . Studies on physiological psychology have revealed a strong association between the physiological response of the autonomic nervous system and the human emotional state.…”

Section: Introductionmentioning

confidence: 99%

“…Kashima et al 7) used laser speckle flowgraphy to measure the blood flow in the facial skin of 16 healthy participants before and after experiencing the five tastes, sweet, sour, salty, umami and bitter. Their results showed unique facial skin blood flow patterns for each taste stimuli.…”

Section: Introductionmentioning

confidence: 99%

[Paper] Monitoring Emotion by Remote Measurement of Physiological Signals Using an RGB Camera

Okada

Yonezawa

Kurita

et al. 2018

MTA

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In this paper, we propose a method of emotion monitoring using physiological signals such as RR intervals and blood volumes obtained by analyzing hemoglobin concentrations from facial color images. Emotion monitoring has great potential in areas such as market research, safety, medical and robot systems. The most popular method of emotion monitoring uses physiological signals. However, it is difficult to apply the commonly used methods in practice because special instruments such as electrodes or laser speckle flowgraphy are required to obtain physiological signals. The proposed method uses a simple RGB camera. Using 27 features calculated from the physiological signals obtained from facial RGB images, we classified five emotional states, amusement, anger, disgust, sadness and surprise, with 94% accuracy.

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Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought‐stressed plants

et al. 2020

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BACKGROUND Lentil is an important nutritionally rich pulse crop in the world. Despite having a prominent role in human health and nutrition, it is very unfortunate that global lentil production is adversely limited by drought stress, causing a huge decline in yield and productivity. Drought stress can also affect the nutritional profile of seeds. Silicon (Si) is an essential element for plants and a general component of the human diet found mainly in plant‐based foods. This study investigated the effects of Si on nutritional and sensory properties of seeds obtained from lentil plants grown in an Si‐supplied drought‐stressed environment. RESULTS Significant enhancements in the concentration of nutrients (protein, carbohydrate, dietary fibre, Si) and antioxidants (ascorbate, phenol, flavonoids, total antioxidants) were found in seeds. Significant reductions in antinutrients (trypsin inhibitor, phytic acid, tannin) were also recorded. A novel sensory analysis was implemented in this study to evaluate the unconscious and conscious responses of consumers. Biometrics were integrated with a traditional sensory questionnaire to gather consumers responses. Significant positive correlations (R = 0.6–1) were observed between sensory responses and nutritional properties of seeds. Seeds from Si‐treated drought‐stressed plants showed higher acceptability scores among consumers. CONCLUSION The results demonstrated that Si supplementation can improve the nutritional and sensory properties of seeds. This study offers an innovative approach in sensory analysis coupled with biometrics to accurately assess a consumer's preference towards tested samples. In the future, the results of this study will help in making a predictive model for sensory traits and nutritional components in seeds using machine‐learning modelling techniques. © 2020 Society of Chemical Industry

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Basic Taste Stimuli Elicit Unique Responses in Facial Skin Blood Flow

Cited by 33 publications

References 26 publications

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

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

[Paper] Monitoring Emotion by Remote Measurement of Physiological Signals Using an RGB Camera

Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought‐stressed plants

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