Taste function in early stage treated and untreated Parkinson’s disease

Doty, Richard L.; Nsoesie, Michael T.; Chung, Inna; Osman, Allen; Pawasarat, Ian; Caulfield, Julie; Hurtig, Howard I.; Silas, Jonathan; Dubroff, Jacob; Duda, John E.; Ying, Gui‐Shuang; Tekeli, Hakan; León-Sarmiento, Fidias E.

doi:10.1007/s00415-014-7589-z

Cited by 44 publications

(33 citation statements)

References 32 publications

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“…Most of the studies on this topic published afterwards identified a reduced taste sensitivity in PD (ageusia) with an estimated frequency of taste impairment between 9 and 54% (Tarakad and Jankovic, 2017;Cossu et al, 2018;Doty and Hawkes, 2019). Only two groups showed higher sensitivity to taste stimuli in PD compared to controls (Sienkiewicz-Jarosz et al, 2013;Doty et al, 2015).…”

Section: Taste and Pdmentioning

confidence: 99%

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease

Oppo

Melis

et al. 2020

Front. Aging Neurosci.

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Among non-motor manifestations of Parkinson's Disease (PD), peripheral, sensory symptoms are particularly relevant. Smell dysfunction starts very early and frequently precedes the PD motor symptoms by years (being often a cue to the diagnosis). Moreover, olfactory system could be, together with gut, one of those peripheral sites where PD pathology first develops. Unlike smell loss, the relationship between PD and taste impairment is far less established. It can start early in the course of the disease but more frequently appears in advanced stages, in parallel with the advent of MCI, likely reflecting cortical involvement. Among PD patients has been demonstrated an increase in the frequency of the non-tasters for PROP (prototypical gustatory stimulus, 6-n-propylthiouracil), a genetically determined bitter taste which is mediated by TAS2RS38 receptor, and a significant increase of the recessive non-testing variant of this receptor. TAS2R38 receptors are expressed also in other tissues, such as in the epithelia of the gut and nasal cavities, where they can influence epithelial immunity ad its interaction with microbiota. Those pieces of evidence suggest that not only systematic assessment of taste and smell can be of a remarkable help for clinicians in the early diagnosis, but also that understanding the mechanisms of sensory involvement in PD could increase the knowledge of the pathophysiology of the disease.

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Section: Taste and Pdmentioning

confidence: 99%

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease

Oppo

Melis

et al. 2020

Front. Aging Neurosci.

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“…Doty et. al., [16] employed procedures like ours, and found no gender differences in their 1 0 whole mouth taste test. Our study showed no gender differences in the same age group.…”

Section: Discussionmentioning

confidence: 59%

Influence of age and gender on taste function of healthy subjects

Wang

Liang

Lin

et al. 2019

Preprint

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ObjectivesTo determine the influences of age and gender on the taste functions of healthy Taiwanese. MethodsWe evaluated taste functions of healthy Taiwanese using the whole mouth suprathreshold taste test, along with the taste quad test. In the whole-mouth test, we applied in a counterbalanced order sweet, sour, salty, and bitter solutions, each at 5 different suprathreshold concentrations to subjects, who were instructed to sip and swish in mouth twice. Each subject had to indicate the taste quality, and to rate the intensity and unpleasantness/pleasantness of each taste of the solutions. In the quad test, the 4 quadrants of the tongue surface were tested by dripping one concentration of sweet, sour, salty, or bitter solutions for 6 times. Subjects then indicated the taste quality, and rated the intensity of the solution. ResultsSubjects were divided into groups based on their gender and age: 20-39 years, 40-59 years, or ≥ 60 years. We found that in the whole mouth taste test, the total correct identification score dropped with age. But identifying sweet and salty qualities was not affected by age. No differences were found between male and female, except women scored better than men for sweet quality in the age group of 40-59 years. The total correct identification score of the taste quad test also decreased with an increased age of the taste quad test, without gender differences. ConclusionBoth age and gender affected the taste functions in healthy Taiwanese to some extent, and differences were dependent on age, tongue region, and taste quality. 1 0

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“…It was disrupted in patients with PD. It has been well-documented that vision, smell, hearing, and taste sensations are impaired in patients with PD [43][44][45][46][47]. Dopamine deficiency may have been a factor at the periphery, but not necessarily at the central Parkinson's disease has recently become noticeable with nonmotor symptoms, not motor findings.…”

Section: Discussionmentioning

confidence: 99%

Event-Related Potentials Elicited by Face and Face Pareidolia in Parkinson’s Disease

Akdeniz

Vural

Gümüşyayla

et al. 2020

Parkinson's Disease

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Background. Parkinson’s disease is associated with impaired ability to recognize emotional facial expressions. In addition to a visual processing disorder, a visual recognition disorder may be involved in these patients. Pareidolia is a type of complex visual illusion that permits the interpretation of a vague stimulus as something known to the observer. Parkinson’s patients experience pareidolic illusions. N170 and N250 waveforms are two event-related potentials (ERPs) involved in emotional facial expression recognition. Objective. In this study, we investigated how Parkinson’s patients process face and face-pareidolia stimuli at the neural level using N170, vertex positive potential (VPP), and N250 components of event-related potentials. Methods. To examine the response of face and face-pareidolia processing in Parkinson’s patients, we measured the N170, VPP, and N250 components of the event-related brain potentials in a group of 21 participants with Parkinson’s disease and 26 control participants. Results. We found that the latencies of N170 and VPP responses to both face and face-pareidolia stimuli were increased along with their amplitudes, and the amplitude of N250 responses decreased in Parkinson’s patients compared to the control group. In both control and Parkinson’s patients, face stimuli generated greater ERP amplitude and shorter latency in responses than did face-pareidolia stimuli. Conclusion. The results of our study showed that ERPs associated with face and also face-pareidolia stimuli processing are changed in early-stage neurophysiological activity in the temporoparietal cortex of Parkinson’s patients.

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Taste function in early stage treated and untreated Parkinson’s disease

Cited by 44 publications

References 32 publications

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease

Influence of age and gender on taste function of healthy subjects

Event-Related Potentials Elicited by Face and Face Pareidolia in Parkinson’s Disease

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