Zinc deficiency in patients with idiopathic taste impairment with regard to angiotensin converting enzyme activity

Takeda, Noriaki; Takaoka, Takeshi; Ueda, Chizuru; Toda, Naoki; Kalubi, Bukasa; Yamamoto, Shigeru

doi:10.1016/s0385-8146(04)00142-7

Cited by 20 publications

(6 citation statements)

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“…Hypozincemia is another possible mechanism, in which zinc chelation via immune mechanisms and related molecules may increase with the inflammatory processes implicated in COVID‐19. Such changes may induce localized changes in zinc homeostasis and hypozincemia of oral gustatory cells, thus resulting in taste disturbances that are also common in zinc deficiency 298,308 …”

Section: Food Metabolism In the Oral Cavitymentioning

confidence: 99%

The oral microbiome: Role of key organisms and complex networks in oral health and disease

Sedghi

DiMassa

Harrington

et al. 2021

Periodontology 2000

285

165

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The field of human microbiome research has undergone a revolution in its approach toward understanding how microorganisms influence the physiology of their host. 1 Development of culture-independent methods has resulted in increased detection and classification of microbial species within microbial communities. 2 technologies, biomarker sequencing, and shotgun metagenomics have become standard tools used to determine the composition and genetic makeup of the human microbiome. 3 Other "-omics" technologies, such as proteomics and metabolomics, support mechanistic hypotheses involved in causal microbial pathways that are related to states of health and disease. 4,5 Since Antonie van Leeuwenhoek first discovered the existence of microbes in the 1700s while analyzing dental plaque under a microscope, the composition of oral microbial communities has been extensively studied. 6 Over 250 species from the oral cavity have been isolated in culture and characterized, including several key pathogens, such as Streptococcus mutans, Porphyromonas gingivalis, Tannerella forsythia, and Aggregatibacter actinomycetemcomitans, involved in the etiology of dental caries and periodontal disease. [7][8][9] An integrated approach toward understanding states of oral disease from the polymicrobial perspective has emerged over time, attributing disease pathology not only to key pathogens but rather to networks of co-occurring microbes, the collective activities of which contribute to pathogenesis. [9][10][11][12] As such, the importance of understanding the divergences, between oral health and disease, in the microbes comprising the system as well as their relative abundance and functional activity, in addition to genetic factors and ecological pressures that drive such changes, is a primary focus of research within the field of oral health research. 9,[13][14][15][16][17] In recent decades, genetic approaches have shed light on the functional capacity of members of oral microbiomes, the mechanistic underpinnings of caries and periodontal disease pathogenesis, and the complex dynamics and fitness factors of key organisms in oral microbiomes. 3,18 The oral microbial ecosystem is constantly exposed to exogenous foreign substances. 17 Such circumstances are defining factors for founding microbes and their ability to persist in this environment, and make for distinct relationships between microbe and host that rely on selective pressures. Pioneer microbial colonizers of the oral cavity, such as Streptococcus mitis, Streptococcus sanguinis, Streptococcus gordonii, and Streptococcus salivarius, display core characteristics that make them well suited to this specific niche as they are able to bind selectively to tongue and cheek cells before the teeth emerge and can outcompete other microbial species. 17,19 Emerging teeth acquire a protective glycoprotein coat, which sets in motion successional microbial colonization, resulting in the development of complex polymicrobial biofilm communities, namely dental plaque. 20 These complex dental plaque m...

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Section: Food Metabolism In the Oral Cavitymentioning

confidence: 99%

The oral microbiome: Role of key organisms and complex networks in oral health and disease

Sedghi

DiMassa

Harrington

et al. 2021

Periodontology 2000

285

165

View full text Add to dashboard Cite

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“…Serum zinc concentrations were significantly lower in Sri Lankan than Japanese students, with the mean zinc concentration in Sri Lankan students (60.3 mg/dL) lower than the reference value of 65e110 mg/dL in Japan. We cannot explain the reason for the low zinc concentrations in Sri Lankan students, but low serum zinc concentrations have been reported to impair taste [21]. The effect of serum zinc on taste remains contentious; some studies have reported a negative relationship between serum zinc concentrations and taste [22,23], whereas other studies have reported that zinc supplementation effectively improves taste [24,25].…”

Section: Discussionmentioning

confidence: 94%

Differences in subjective taste between Japanese and Sri Lankan students depending on food composition, nationality, and serum zinc

Koyama

Premarathne

Oppilamany

et al. 2019

Clinical Nutrition Experimental

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Background & aims: Taste is a very important factor affecting nutritional intake and compliance. Subjective taste may differ among nationalities. In the present study we examined differences in subjective taste according to food composition and nationality. Methods: Twelve Japanese and 4 Sri Lankan students took part in the study. Food samples of 3 different mixtures of chicken and rice were tasted: Food 1, 3 g chicken/10 g rice; Food 2, 6 g chicken/10 g rice; Food 3, 9 g chicken/10 g rice. The sweet, salty, sour, bitter, and astringent taste of each of the food samples, as well as their deliciousness, were scored subjectively on a scale of 0e5. Results were compared between the 3 types of food samples, as well as between nationalities. In addition, concentrations of blood micronutrients were measured. Results: Across all 3 types of food, the change in subjective taste of salty, sweet, and sour differed significantly between Japanese and Sri Lankan students (P ¼ 0.022, P ¼ 0.008, and P ¼ 0.025, respectively). However, bitter and astringent taste, as well as the perceived overall deliciousness of the foods, was comparable Abbreviations: ONS, oral nutritional supplement; IQR, interquartile range.

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“…27 This may result in taste disturbances similar to what has been observed in association with other processes leading to zinc insufficiency. 28 Some randomized controlled trials have demonstrated benefit of zinc supplementation in patients with taste disturbances. 29 In addition, zinc has been shown to inhibit coronavirus RNA polymerase activity in vitro 30 and is thought to play a role in antiviral immune responses.…”

Section: To the Editormentioning

confidence: 99%

Dysgeusia in COVID-19: Possible Mechanisms and Implications

Lozada‐Nur

Chainani‐Wu

Fortuna

et al. 2020

Oral Surgery, Oral Medicine, Oral Pathology and Oral Radiology

105

107

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Zinc deficiency in patients with idiopathic taste impairment with regard to angiotensin converting enzyme activity

Cited by 20 publications

References 0 publications

The oral microbiome: Role of key organisms and complex networks in oral health and disease

The oral microbiome: Role of key organisms and complex networks in oral health and disease

Differences in subjective taste between Japanese and Sri Lankan students depending on food composition, nationality, and serum zinc

Dysgeusia in COVID-19: Possible Mechanisms and Implications

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