EFFECT OF TASTE & TRIGEMINAL STIMULATION ON NEUROENDOCRINE VALUES

味道的影响

• 批准号: 6415254
• 负责人: SUSAN S SCHIFFMAN
• 金额: $ 29.31万
• 依托单位: DUKE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2000
• 资助国家: 美国
• 起止时间: 2000-12-01 至 2001-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6415254
• 关键词: blood chemistry; clinical research; cortisol; epinephrine; hormone regulation /control mechanism; human subject; neuroendocrine system; norepinephrine; radioimmunoassay; stimulus /response; taste; trigeminal nerve

Purpose: The purpose of this study is to determine whether taste and/or trigeminal stimulation have a physiological effect on neuroendocrine levels in humans. The hypothesis we are testing in the present study is that bitter substances or carbonation alter the level of stress hormones in the blood through stimulation of trigeminal or taste stimulation. If this stimulation occurs, it could have adverse effects in patients with wasting. Unfortunately, many of the medications taken by patients, for example those with AIDS, are extremely bitter, and could cause trigeminal/taste stimulation that could increase stress hormones, and possibly metabolic rate and wasting. The neuroendocrine parameters being studied are epinephrine, norepinephrine, and cortisol. Chemosensory stimulation of the taste and smell receptors, which occurs during ingestive behavior, prompts cephalic phase responses which include increased salivation and gastric secretion, increased pancreatic exocrine secretion, increased secretion of insulin, and decreased blood levels of FFA. Carbonation (as in carbonated beverages), while not considered a taste, stimulates the trigeminal nerve. Bitter substances can also stimulate the trigeminal nerve by permeating through bilipid membranes of taste cells as well tight junctions between cells to stimulate free nerve endings. Methods: In this study subjects are screened in a 30-minute session and tested in one 4 1/2 hour session at least one day after the screening. Medical and dietary histories are taken and informed consents are signed at the screening. In the morning of the test session day, the subject is admitted to the CRU. The subject then has a saline lock placed in a peripheral arm vein. Sixty minutes later a baseline blood sample is taken. Then 10 ml of water is squirted into the subject's mouth, which he swishes and expectorates. Blood samples are taken at 5 minutes, 10 minutes, and 25 minutes after stimulus administration. There is a twenty-five minute break between each test stimulus. Three test stimuli are then tested in the same manner as the control stimulus (water) and blood draws are taken immediately before, and 5, 10, and 25 minutes after administration of the stimulus. The taste stimuli are delivered in a fixed order, from least to most intense: water, carbonated water, bitter water (Invirase), and capsaicin. The blood concentrations of epinephrine, norepinephrine, and cortisol are analyzed for each blood sample. Each subject has a total of 16 blood draws of 5 ml each (80 ml total per subject). Blood is centrifuged and the plasma is frozen at -70oC until assay. Cortisol is measured by radioimmunoassay, and catecholamines are separated by HPLC and quantitated electrochemically. The subject's pulse and blood pressure is taken immediately before stimulus administration, and 25 minutes after stimulus administration. Subjects rate the perceived overall intensity of the stimulus and the pleasantness of each stimulus, as well as their mood, alertness, and level of hunger on line scales. The levels of epinephrine, norepinephrine, and cortisol are compared before and after the administration of each taste stimulation. Results: The study is in progress. Eight subjects have been tested but plasma samples have not yet been analyzed. Future plans: The testing will ultimately be expanded to AIDS patients and the elderly.

目的：本研究的目的是确定味觉和/或三叉神经刺激是否对人类神经内分泌水平有生理影响。我们在目前的研究中测试的假设是，苦味物质或碳酸化通过刺激三叉神经或味觉刺激来改变血液中压力激素的水平。如果这种刺激发生，可能会对消瘦患者产生不良影响。不幸的是，患者服用的许多药物，例如艾滋病患者，都是非常苦的，可能会引起三叉神经/味觉刺激，从而增加应激激素，并可能增加代谢率和消耗。正在研究的神经内分泌参数是肾上腺素、去甲肾上腺素和皮质醇。在进食行为中，味觉和嗅觉受体受到化学感觉刺激，促进头期反应，包括唾液分泌和胃液分泌增加，胰腺外分泌增加，胰岛素分泌增加，血液中FFA水平降低。碳酸（如碳酸饮料）虽然不被认为是一种味道，但却能刺激三叉神经。苦味物质也可以通过味觉细胞的脂质膜以及细胞之间的紧密连接来刺激自由神经末梢，从而刺激三叉神经。方法：在本研究中，受试者在30分钟的时段进行筛选，并在筛选后至少一天进行一个4.5小时的测试。研究人员会记录病史和饮食史，并在筛查时签署知情同意书。在考试当天的上午，受试者被允许进入CRU。然后将生理盐水锁在受试者手臂外周静脉中。60分钟后，采集基线血液样本。然后10毫升的水被喷到受试者的嘴里，他漱口并咳痰。在刺激后5分钟、10分钟和25分钟采集血样。每个测试刺激之间有25分钟的休息时间。然后以与对照刺激（水）相同的方式测试三种测试刺激，并在给予刺激之前，5分钟，10分钟和25分钟后立即抽血。味觉刺激以固定的顺序传递，从最弱到最强烈：水、碳酸水、苦水（Invirase）和辣椒素。血液中肾上腺素、去甲肾上腺素和皮质醇的浓度被分析为每个血液样本。每位受试者共抽血16次，每次5毫升（每位受试者共80毫升）。血液被离心，血浆被冷冻在-70℃直到化验。用放射免疫法测定皮质醇，用高效液相色谱法分离儿茶酚胺并进行电化学定量。受试者在刺激前和刺激后25分钟分别测量脉搏和血压。受试者对感知到的刺激的总体强度和每个刺激的愉悦程度，以及他们的情绪、警觉性和饥饿程度进行评分。在每次味觉刺激前后比较肾上腺素、去甲肾上腺素和皮质醇的水平。结果：研究正在进行中。已经对8名受试者进行了测试，但尚未对血浆样本进行分析。未来计划：该检测最终将扩大到艾滋病患者和老年人。