Enhancement of taste by retronasal odors in patients with Wolfram syndrome and decreased olfactory function.
Enhancement of taste by retronasal odors in patients with Wolfram syndrome and decreased olfactory function.
复制标题
沃尔夫拉姆综合征患者鼻后气味增强味觉，嗅觉功能下降。
DOI：
10.1093/chemse/bjad004
复制
发表时间：
2023
期刊：
影响因子：
3.5
通讯作者：
Pepino,MartaYanina
中科院分区：
文献类型：
--
作者：
Alfaro,Raul;Nicanor-Carreón,JessicaG;Doty,Tasha;Lugar,Heather;Hershey,Tamara;Pepino,MartaYanina
沃尔夫拉姆综合征是一种罕见疾病，其特征是糖尿病、神经退行性变、视力和听力丧失。我们最近在年轻的参与者样本（平均年龄 15 岁）中发现，Wolfram 综合征与正常嗅觉敏感性和全口味觉功能的嗅觉识别能力受损有关。然而，这些感觉是单独评估的，目前尚不清楚嗅觉-味觉相互作用是否在沃尔夫拉姆综合征中发生改变，这也是本研究的重点。通过一系列感官测试对患有 Wolfram 综合征的参与者（n= 36；18.2 ± 6.8 岁）和性别年龄相当的健康对照者（n= 34）进行评估。使用啜饮方法，参与者在佩戴或不佩戴鼻夹的情况下品尝含有味觉和嗅觉刺激（草莓提取物的蔗糖、柠檬提取物的柠檬酸、蔬菜汤中的氯化钠和咖啡）的溶液，并使用广义标签量表评估感知的味道和鼻后气味强度。参与者还完成了正丁醇检测阈值和宾夕法尼亚大学气味识别测试（UPSIT）。鼻后气味在两组中类似地增加了蔗糖、氯化钠和咖啡溶液的味觉强度（P值<0.03）。与对照组相比，Wolfram 组的参与者的 UPSIT 评分较低，嗅觉敏感性、鼻后强度和咸味也降低（P 值 <0.03），但佩戴鼻夹时对其他味觉强度的评价类似。尽管口鼻气味识别能力受损，但沃尔夫拉姆综合征患者仍保留了一些外周嗅觉功能，从而保留了气味引起的味觉增强。这一发现表明，在嗅觉强度降低的情况下，气味引起的味觉增强可能得以保留。
Wolfram syndrome is a rare disease characterized by diabetes, neurodegeneration, loss of vision, and audition. We recently found, in a young sample of participants (mean age 15 years), that Wolfram syndrome was associated with impairment in smell identification with normal smell sensitivity and whole-mouth taste function. However, these senses were assessed separately, and it is unknown whether smell–taste interactions are altered in Wolfram syndrome, which was the focus of this study. Participants with Wolfram syndrome (n= 36; 18.2 ± 6.8 years) and sex–age-equivalent healthy controls (n= 34) were assessed with a battery of sensory tests. Using sip-and-spit methods, participants tasted solutions containing gustatory and olfactory stimuli (sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in vegetable broth, and coffee) with and without nose clips, and rated perceived taste and retronasal smell intensities using the generalized Labeled Magnitude Scale. Participants also completedn-butanol detection thresholds and the University of Pennsylvania Smell Identification Test (UPSIT). Retronasal smell increased taste intensity of sucrose, sodium chloride, and coffee solutions similarly in both groups (Pvalues <0.03). Compared with the control group, participants in the Wolfram group had lower UPSIT scores and reduced smell sensitivity, retronasal intensity, and saltiness (Pvalues <0.03), but rated other taste intensities similarly when wearing the nose clip. Despite impairments in orthonasal smell identification, odor-induced taste enhancement was preserved in participants with Wolfram syndrome who still had some peripheral olfactory function. This finding suggests that odor-induced taste enhancement may be preserved in the presence of reduced olfactory intensity.