Taste Responses to Monosodium Glutamate After Alcohol Exposure

Wróbel, Elżbieta; Skrok-Wolska, Dominika; Ziółkowski, Marcin; Korkosz, Agnieszka; Habrat, Bogusław; Woronowicz, Bohdan; Kukwa, Andrzej; Kostowski, Wojciech; Bieńkowski, Przemysław; Ścińska, Anna

doi:10.1093/alcalc/agh129

Cited by 6 publications

(4 citation statements)

References 46 publications

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“…The subjects participated in a single test session during which their electrogustometric thresholds, taste reactivity to the MSG samples, olfactory thresholds and olfactory identification abilities were assessed according to protocols described by Hummel et al (1997) and Wrobel et al (2005). Saliva samples were collected 15 min before (Sample 1) and 15 min after (Sample 2) the test session which lasted 60 -90 min.…”

Section: Methodsmentioning

confidence: 99%

Glutamate concentration in whole saliva and taste responses to monosodium glutamate in humans

Scinska-Bienkowska

Wróbel

Turzyńska

et al. 2006

Nutritional Neuroscience

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It is universally accepted that saliva plays an important role in taste sensations. However, interactions between constituents of whole saliva and the five basic taste modalities are still poorly understood. The aim of the present study was to evaluate possible relationship between endogenous glutamate (Glu) levels in whole saliva and taste responses to a prototypic umami substance, monosodium glutamate (MSG; 0.03-10.0%). Rated intensity and pleasantness of MSG taste was studied in healthy volunteers divided into a high glutamate (HG) in saliva (HG; n = 19) and low glutamate in saliva (LG; n = 18) group based on the median split level of salivary Glu. The HG and LG group did not differ in terms of electrogustometric thresholds, rated intensity of the MSG samples and pleasantness of distilled water and the lower MSG concentrations (0.03-1.0%). Perceived intensity of water taste was significantly (P < 0.05) higher in the LG subjects. The LG group rated the higher MSG concentrations (3.0-10.0%) as more unpleasant (P < 0.01). The difference remained significant after controlling for a between-group difference in age. The present results suggest that individual differences in salivary Glu levels may alter hedonic responses to suprathreshold MSG concentrations.

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Section: Methodsmentioning

confidence: 99%

Glutamate concentration in whole saliva and taste responses to monosodium glutamate in humans

Scinska-Bienkowska

Wróbel

Turzyńska

et al. 2006

Nutritional Neuroscience

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“…Another study considered responses to MSG in people with alcohol use disorders. The intensity and pleasure of MSG were assessed in a sample of chronic male alcoholics ( n = 35) and compared against a control group ( n = 25), demonstrating no significant differences [ 99 ].…”

Section: Discussionmentioning

confidence: 99%

Deficit Symptomatology of Schizophrenia Is Associated with Attenuated Taste Identification: Findings from a Cross-Sectional Study

et al. 2022

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Schizophrenia is the subject of many studies. There have been reports of taste disturbances in mental disorders. We found a possible relationship between deficit symptoms of schizophrenia and the dysgeusia of monosodium glutamate (MSG). Dysgeusia is a disorder that distorts the sense of taste. People describe all foods as tasting sweet, sour, bitter, or metallic. We aimed to verify whether the level of MSG taste perception may be related to the severity of deficit symptoms. MSG detection threshold was assessed via sublingual administration of three fluid samples containing MSG or water. The MSG samples had different concentrations in each sample. The task was to indicate which of the samples contained MSG, determine the intensity of the taste, and assess the taste as pleasant, unpleasant, or neutral. The study group included 200 patients diagnosed with paranoid schizophrenia according to ICD-10. We found a significant negative correlation between mean intensity of taste and the number of deficit symptoms. The symptoms of taste disturbances reported by the patient should be monitored by clinicians and differentiated between the actual deficits in the field of taste perception and the taste hallucinations as a symptom of psychosis. It is important to continue research in this area.

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“…The patient was referred to a specialised taste and smell clinic for further diagnosis. Taste and olfactory function were examined twice, according to the procedure used in our previous studies 11 – 13 . The first examination occurred nine weeks after the tonsillectomy, and the second test was performed 11 weeks later, i.e.…”

Section: Case Reportmentioning

confidence: 99%

“…Electrogustometry was performed with the aid of the TR-06 electrogustometer (Rion, Tokyo, Japan). The initially ascending, single ‘staircase’ detection threshold procedure was used to assess electrogustometric thresholds 11 – 13 . Whole-mouth taste identification was assessed with the aid of a set of 12 filter paper discs 11 , 12 .…”

Section: Case Reportmentioning

confidence: 99%

Post-tonsillectomy dysgeusia with weight loss: possible involvement of soft palate

Ścińska

Jodkowska

Korkosz³

et al. 2007

J. Laryngol. Otol.

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Dysgeusia constitutes a rare but significant complication of tonsillectomy. Damage to the lingual branch of the glossopharyngeal nerve innervating the posterior tongue is thought to be a major cause of this complication. However, damage to the tonsillar branches of the glossopharyngeal nerve and the soft palate should also be considered as a cause of post-tonsillectomy dysgeusia. Further studies are needed to assess whether post-operative haemorrhage could indicate heightened risk of dysgeusia.

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Taste Responses to Monosodium Glutamate After Alcohol Exposure

Abstract: The present results suggest that: (i) neither acute nor chronic alcohol exposure modifies taste responses to MSG; (ii) alcohol dependence may be associated with deficit in threshold taste reactivity, as assessed by electrogustometry.

Cited by 6 publications

References 46 publications

Glutamate concentration in whole saliva and taste responses to monosodium glutamate in humans

Glutamate concentration in whole saliva and taste responses to monosodium glutamate in humans

Deficit Symptomatology of Schizophrenia Is Associated with Attenuated Taste Identification: Findings from a Cross-Sectional Study

Post-tonsillectomy dysgeusia with weight loss: possible involvement of soft palate

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