Role of submandibular and sublingual saliva in maintenance of taste sensitivity recorded in the chorda tympani of rats.

Matsuo, Ryuji; Yamauchi, Y.; Morimoto, Toshifumi

doi:10.1113/jphysiol.1997.sp021903

Cited by 31 publications

(28 citation statements)

References 35 publications

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“…Saliva also provides a milieu in taste pores for the production of receptor sites on renewed cells because taste cells are continually replaced with new cells. 5,11) Although the minor salivary glands produce less saliva than the major salivary glands (parotid, submandibular and lingual), they may predominately contribute to maintaining taste sensitivity through the production and protection of taste receptors because the minor glands are distributed throughout the oral cavity. In fact, the minor salivary glands produce up to half of the secretory IgA 12) as well as a substantial portion of the mucins present in the mouth.…”

Section: Taste and Salivary Secretionmentioning

confidence: 99%

Application of Umami Taste Stimulation to Remedy Hypogeusia Based on Reflex Salivation

Sasano

Satoh‐Kuriwada

Shoji

et al. 2010

Biological & Pharmaceutical Bulletin

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HYPOGEUSIA AND HYPOSALIVATIONAging is sometimes associated with decreased sensitivity to tastants, i.e., hypogeusia. In the Tohoku University Hospital, decreased taste sensitivity is one of the most common complaints among the elderly.1) In the recent study, the prevalence and causes of gustatory impairment in the elderly were assessed to elucidate the relationship between aging and taste sensitivity. The subjects were comprised of 71 elderly people (male: nϭ19; female: nϭ52), 65 to 94 years of age (meanϭ 80 years), in four different homes for senior citizens with daily meals arranged by a nutritionist. After informed consent was obtained from each subject, the thresholds of the four basic tastes (sweet, salty, sour and bitter) were measured using the filter paper disc method 2) (Sannwa Chemical Laboratory Inc., Nagoya, Japan). Of the 71 subjects, 26 (36.6%) demonstrated hypogeusia, determined as a high threshold for taste sensitivity 3) (Fig. 1). This percentage was significantly higher than expected, indicating that there are many elderly with taste disorders.In the present epidemiologic study, the relationship between the salivary flow rate and the taste threshold was also examined to determine whether hyposalivation influences hypogeusia. Salivary flow rate was measured by the gum test, in which saliva secreted following gum chewing was collected for 10 min. This method is widely used for the clinical assessment of oral dryness. 4) As shown in Fig. 2, whole saliva secretion among taste disorder subjects was significantly decreased whereas it was normal in all subjects with normal Enjoying taste should be one of the greatest pleasures in human life. However, aging is sometimes associated with decreased taste sensitivity, also known as hypogeusia. The loss of taste not only affects quality of life, but can also cause weight loss and health problems in the elderly. Our recent study has shown that 37% of test subjects over 65 years of age exhibited hypogeusia. Further, whole saliva secretion, including minor salivary secretion, was significantly decreased in elderly patients with gustatory impairment, but was normal in all elderly subjects with normal taste thresholds. These data indicate that hyposalivation is closely related to hypogeusia. Moreover, clinical studies have shown that treatment of hyposalivation diminishes hypogeusia, indicating that salivation is essential to maintain normal taste function. However, many medications for relief of dry mouth, such as parasympathomimetic (cholinomimetic) drugs, have serious adverse effects. Palpitation, sweating, nausea, diarrhea and dizziness have all been observed in elderly patients taking parasympathomimetic drugs. To circumvent this problem, glutamate, which produces umami taste, was demonstrated to increase salivary secretion and thereby improve hypogeusia by enhancing the gustatory-salivary reflex. Our data suggests that umami is an effective tool for the relief of hypogeusia without the side effects of parasympathomimetic drugs. Whole saliva secretion in s...

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Section: Taste and Salivary Secretionmentioning

confidence: 99%

Application of Umami Taste Stimulation to Remedy Hypogeusia Based on Reflex Salivation

Sasano

Satoh‐Kuriwada

Shoji

et al. 2010

Biological & Pharmaceutical Bulletin

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“…However, this is unlikely, since rinsing with AS increases the baseline spontaneous firing over that seen when rinsing with water (data not shown). Moreover, although rinsing with AS does decrease CT response amplitude to NaCl (26), this is attributable the increased baseline firing when AS is added, rather than a decreased responsiveness of the CT to NaCl.…”

Section: Saliva and Lamentioning

confidence: 91%

“…First, AS increases baseline whole nerve CT activity (through addition of ions found in AS; see Ref. 26). Second, although AS slightly decreases CT responses to hydrochloric acid and QHCl, the addition of AS increases CT responses to SUC (23)(24)(25)(26).…”

Section: Nacl Suc Ca and Qhcl ϩ Lamentioning

confidence: 98%

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Saliva and other taste stimuli are important for gustatory processing of linoleic acid

Stratford

Contreras

2009

American Journal of Physiology-Regulatory, Integrative and Comp

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Paradoxically, bilateral transection of the chorda tympani nerve (CTX) raises the taste discrimination threshold for the free fatty acid, linoleic acid (LA), yet the chorda tympani nerve (CT) is unresponsive to lingual application of LA alone. LA may require a background of saliva to activate taste cells, since CTX decreases saliva production through denervation of the submaxillary and sublingual salivary glands. To assess the role of saliva, we measured LA taste discrimination thresholds for animals whose submaxillary and sublingual salivary glands were removed and also recorded CT responses to LA mixed in artificial saliva. Partial desalivation shifted LA discrimination thresholds from between 5.5 and 11 microM to between 11 and 22 microM. However, this effect was not as pronounced as previously seen with CTX animals. Surprisingly, the CT was unresponsive to LA mixed with artificial saliva, suggesting that artificial saliva may lack components necessary for LA taste. Additionally, fats may primarily enhance other tastes. We previously reported that LA increases CT responses to monosodium glutamate (MSG). Thus we also recorded CT whole nerve responses to taste mixtures of LA and sodium chloride (NaCl), sucrose (SUC), citric acid (CA), or quinine hydrochloride (QHCl) in anesthetized rats. We found that LA increased CT responses to NaCl but did not alter CT responses to SUC, CA, and QHCl. Thus CT recordings either lack the sensitivity to detect small changes to SUC, CA, and QHCl or LA may affect CT responses to MSG and NaCl only, perhaps by specifically modulating gustatory processing of Na(+).

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“…Poor dentition can compromise diet quality by restricting food choices. Saliva also contains trophic compounds that promote wound healing and the functionality of specialized cells such as taste receptor cells (Bodner, 1991;Cano & Rodriguez-Echandia, 1980;Matsuo et al, 1997;Sarosiek et al, 1988;Thesleff et al, 1988).…”

Section: Nutrition-related Functions Of Saliva Nutrition-related Funcmentioning

confidence: 98%

Nutritional implications of the cephalic-phase salivary response

Mattes

2000

Appetite

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Role of submandibular and sublingual saliva in maintenance of taste sensitivity recorded in the chorda tympani of rats.

Cited by 31 publications

References 35 publications

Application of Umami Taste Stimulation to Remedy Hypogeusia Based on Reflex Salivation

Application of Umami Taste Stimulation to Remedy Hypogeusia Based on Reflex Salivation

Saliva and other taste stimuli are important for gustatory processing of linoleic acid

Nutritional implications of the cephalic-phase salivary response

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