An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.
An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.
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DOI：
10.1016/j.physbeh.2017.12.003
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发表时间：
2018-02-01
影响因子：
2.9
通讯作者：
Francis S
中科院分区：
文献类型：
--
作者：
Eldeghaidy S;Thomas D;Skinner M;Ford R;Giesbrecht T;Thomas A;Hort J;Francis S
人类舌头上菌状乳头（FP）数量的测定是一项重要的测量，经常与口腔感知（包括味觉敏感性）的个体差异有关。目前，还没有标准化的方法来确定FP的数量，主要是科学家手动计数染色舌头前尖小区域的乳头。在这项研究中，开发了一种快速自动化的方法来量化FP的数量在前2厘米的未染色的舌头从高分辨率的数字图像。在60名参与者中，自动化方法与传统的手动计数进行了验证，然后用于评估FP数量与味觉表型（6-n-丙基硫氧嘧啶（PROP）和热味觉状态）之间的关系。发现舌前2 cm处的FP计数与PROP品尝者状态显著相关。与PROP非味觉者（PNT）相比，PROP味觉超味觉者（PST）具有显著更高的FP计数。相反，用于确定前舌尖上直径为6 mm的小圆圈中FP数量的常用方法，无论是通过自动计数还是手动计数确定，都没有显示出显著的相关性。在PROP品尝者状态组中评估FP的区域分布。与PNT和PROP中等味觉者（PMT）相比，PST在舌前部第一厘米内的FP计数显著更高，在第二厘米内没有显著差异。没有发现与热品尝状态和FP计数或与PROP品尝状态组的相互作用的显著关系，支持先前的证据表明这些现象是独立的。自动化的方法是一个有价值的工具，使可靠的量化FP超过前2厘米的表面的舌头，并克服了主观的差异，手动计数。在小的舌尖区域中，自动、快速量化舌前2 cm处的FP计数与PROP状态不可靠。舌前部2 cm处FP的数量与PROP状态相关。未发现FP数量与热试味器状态之间的关系。PROP和热味是独立的现象。
Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised method consistently used to identify the number of FP, and primarily scientists manually count papillae over a small region(s) of the anterior tip of a stained tongue. In this study, a rapid automated method was developed to quantify the number of FP across the anterior 2 cm of an unstained tongue from high resolution digital images. In 60 participants, the automated method was validated against traditional manual counting, and then used to assess the relationship between the number of FP and taste phenotype (both 6-n-propylthiouracil (PROP) and Thermal Taster Status). FP count on the anterior 2 cm of the tongue was found to correlate significantly with PROP taster status. PROP supertasters (PSTs) had a significantly higher FP count compared with PROP non-tasters (PNTs). Conversely, the common approach used to determine the number of FP in a small 6 mm diameter circle on the anterior tongue tip, did not show a significant correlation irrespective of whether it was determined via automated or manual counting. The regional distribution of FP was assessed across PROP taster status groups. PSTs had a significantly higher FP count within the first centimetre of the anterior tongue compared with the PNT and PROP medium-tasters (PMT), with no significant difference in the second centimetre. No significant relationship was found with Thermal Taster Status and FP count, or interaction with PROP taster status groups, supporting previous evidence suggesting these phenomena are independent. The automated method is a valuable tool, enabling reliable quantification of FP over the anterior 2 cm surface of the tongue, and overcomes subjective discrepancies in manual counting. Automatic, rapid quantification of FP across the anterior 2 cm of the tongue FP count in small tongue tip areas does not reliably correlate reliably with PROP status. Number of FP across the anterior 2 cm of the tongue correlates with PROP status. No relationship identified between the number of FP and thermal taster status. PROP and thermal taste are independent phenomena.
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DOI：
10.3791/52860
发表时间：
2015-06-08
期刊：
Journal of visualized experiments : JoVE
影响因子：
--
作者：
Nuessle TM;Garneau NL;Sloan MM;Santorico SA
通讯作者：
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影响因子：
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作者：
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影响因子：
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作者：
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通讯作者：
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影响因子：
2.9
作者：
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通讯作者：
MILLER, IJ
影响因子：
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作者：
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通讯作者：
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