GUSTATORY AND OLFACTORY CHANGES WITH AGE

白宫老龄问题会议将注意力集中在 老年人的营养需求，以味觉和嗅觉受损为例， 导致饮食不足的主要因素。 研究期间， 这一补助金的过程表明，与年龄有关的大量食物损失 老年人的识别和嗅觉辨别能力有更中度的损失 在品味上。 这些随年龄的递减在刺激物中并不均匀， 然而. 例如，氨基酸L-谷氨酸的味道损失 和L-天冬氨酸大于氨基酸L-赖氨酸， L-亮氨酸 这项资助提出了一系列的实验，以探索 负责这些非均匀递减的机制。 首先，一组 利尿剂将应用于舌头，浸渍在滤纸中， 就《进展报告》中所述特别重要的调查结果采取后续行动 报告说，特定的离子途径参与味觉。 具体的离子传输模式将被详尽地描述使用1） 阿米洛利，钠离子通道阻滞剂，2）袢利尿剂布美他尼， Na+ K+ 2Cl-共转运抑制剂，3）其他袢利尿剂，呋塞米 和依他尼酸，以及4）这些特异性抑制剂与 目的是为了研究动力学关系。 二、简单标准化 将开发测试来评估味道和气味随年龄的变化。 的 测试也将用于确定化学感觉损失的程度， 与老年人服用的药物有关。 第三，非均匀性 随着年龄的增长，吡嗪类之间的可辨别性的损失将进一步增加。 探讨了 吡嗪是许多食物的成分， 来研究它们是否使用相似的受体位点。 的模式 交叉适应将通过多维标度程序进行分析 并将使用以下技术来解释由此产生的空间： 定量药物设计 物理特性，如sigma值和 将检查分配系数以预测非共价 气味的感知与结合有关。最后，具体公式 将开发用于向食品中添加商业增味剂的方法， 老年人嗅觉丧失的实际处理。

The White House Conference on Aging focused much attention on the nutritional needs of the elderly, citing impairment of taste and smell as major factors leading to an inadequate diet. Research done during the course of this grant indicates substantial age-related loss in food recognition and smell discrimination in the aged with more moderate losses in taste. These decrements with age are not uniform across stimuli, however. For example, the taste losses for the amino acids L-glutamic acid and L-aspartic acid are greater than for the amino acids L-lysine and L-leucine. This grant proposes a series of experiments to explore the mechanisms responsible for these nonuniform decrements. First, a group of diuretics will be applied to the tongue, impregnated in filter paper, to follow up on the exceptionally important findings described in the progress report that specific ion pathways are involved in taste perception. Specific modes of ion transport will be exhaustively delineated using 1) amiloride, a Na+ channel blocker, 2) the loop diuretic bumetanide, an inhibitor of Na+ K+ 2Cl- contransport, 3) other loop diuretics, furosemide and ethacrynic acid, and 4) mixtures of these specific inhibitors with the aim in view of studying kinetic relations. Second, a simple standardized test will be developed to evaluate taste and smell changes with age. The test will also be used to determine the degree to which chemosensory losses are related to medications taken by the elderly. Third, the nonuniform loss in discriminability among pyrazines with age will be further explored. Pyrazines, the constituents of many foods, will be cross-adapted to investigate whether they use similar receptor sites. The patterns of cross-adaptation will be analyzed by multidimensional scaling procedures and the resultant spaces will be interpreted with techniques used in quantitative drug design. Physical properties such as sigma values and partition coefficients will be examined to predict whether noncovalent bonding is involved in the perception of odor. Finally, specific formulas for addition of commercial odorants to foods will be developed for practical handling of olfactory losses in elderly person.