A new specific ageusia: Some humans cannot taste L-glutamate
A new specific ageusia: Some humans cannot taste L-glutamate
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DOI：
10.1093/chemse/27.2.105
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发表时间：
2002-02-01
期刊：
影响因子：
3.5
通讯作者：
Faurion, A
中科院分区：
文献类型：
--
作者：
Lugaz, O;Pillias, AM;Faurion, A
在人类受试者中发现了一种新的 L-谷氨酸单钠 (MSG) 特异味觉障碍。先后进行了四项测试来区分非味觉者和味觉低下者与味觉者。使用上下程序评估 (i) NaCl 和 MSG 阈值，以及 (ii) 阈上敏感性。两项测试共有的 109 名受试者中，只有 73% 的人对味精的敏感性显着高于对氯化钠的敏感性，因此对 L-谷氨酸有特定的敏感性。剩下的 27% 对味精和氯化钠溶液的敏感性没有显着差异，被认为是假定的味觉减退者。 (iii) 在 58 名受试者中测试了味精和氯化钠的感知概况（时间-强度），并在 47 名品尝者 (81%) 中出现显着差异。该技术有助于在测试 1 和 2 的假定低味觉者中识别出一些品尝者，他们对等浓度的 NaCl 和 MSG 具有相同的强度，但可以根据其他线索区分等摩尔溶液。因此，19% 的受试者（味精和氯化钠的时间强度曲线之间没有发现显着差异）仍属于味觉减低组。 (iv) 一项辨别任务，包括对八个最严重的味觉减退症的每个受试者进行 24 个 29 mM 氯化钠和味精的三角形呈现，结果表明至少有两名受试者（58 名受试者中的两名；3.5%）无法区分两种刺激。此外，这些受试者可能对味精和氯化钠溶液有相同的感觉。其他六名低味觉者（10.3%）可以在显着性限度内区分这两种刺激。这八名受试者均无法识别 29 mM 味精中的典型鲜味。
A new specific ageusia was found in human subjects for monosodium L-glutamate (MSG). Four tests were successively applied to discriminate non-tasters and hypotasters from tasters. (i) NaCl and MSG thresholds, and (ii) suprathreshold sensitivity were evaluated using the up-and-down procedure. Only 73% of 109 subjects common to both tests demonstrated a sensitivity for MSG significantly higher than their sensitivity to NaCl, and hence a specific sensitivity to L-glutamate. The remaining 27% who showed no significant difference in sensitivity to MSG and NaCl solutions were considered as putative hypotasters. (iii) Perception profiles (time-intensity) for MSG and NaCl were tested in 58 subjects and appeared significantly different in 47 tasters (81%). This technique helped in identifying among putative hypotasters of tests 1 and 2 a few tasters who perceived equal intensity for isoconcentration of NaCl and MSG but who could discriminate isomolar solutions on other cues. Thus, 19% of subjects, for whom no significant differences were found between MSG and NaCl time-intensity profiles, remained in the hypotaster group. (iv) A discrimination task including 24 triangular presentations per subject of NaCl and MSG 29 mM applied to the eight most severe hypotasters showed that two subjects at least (two of 58; 3.5%) could not discriminate between both stimuli. Moreover, these subjects probably perceived identical sensations for MSG and NaCl solutions. The six other hypotasters (10.3%) could discriminate both stimuli at the limit of significance. None of these eight subjects were able to identify the typical umami taste in 29 mM MSG.