Los corpúsculos gustativos y factores que afectan su función / Taste Corpuscles and Factors that Affect their Function

Resumen El sentido del gusto tiene un papel importante porque ha permitido discriminar entre lo que puede ser alimento y lo que no, e incluso en lo que puede ser tóxico o peligroso al ingerirlo. La búsqueda de nuevos sabores está presente en toda la historia de la humanidad. Desde la antigüedad, las especias aportaron nuevas experiencias gustativas para hacer más palatables los alimentos o incluso para conservarlos durante más tiempo. La búsqueda de especias fue una motivación para realizar viajes que llevaron a descubrimiento de nuevas tierras y continentes. Más recientemente, la pandemia por un virus que altera los sentidos del olfato y del gusto, nos ha hecho recordar la importancia de estos sentidos. El sentido del gusto está determinado por unas pequeñas estructuras que se ubican en las papilas linguales. Hay cuatro tipos que definen cinco sabores y uno que aún está en duda. Las alteraciones de este sentido tienen varios posibles orígenes que se comentan en esta revisión.

Abstract Taste is relevant because it has allowed us to discriminate between what is food and what is not, and even what can be toxic or dangerous when ingested. The search for new flavors is present in history of mankind. Since ancient times, the spices provided new taste experiences to make meals more palatable or as a means of preserving food; the search for spices was a motivation to make voyages that led to the discovery of new lands and continents. More recently, a viral pandemic that damages the olfaction and taste senses made us to remember the relevance of the senses. Small structures, called taste buds, located in the papillae of the tongue are responsible of the sense of taste. There are four types of taste buds that identify five tastes and one whose existence has not yet been fully proven. Taste alterations have different etiologies which will be commented on this review.

La desaferentación dental como factor etiológico de disfunciones gustativas en ratas Wistar machos / Dental deafferentation as an etiologic factor of taste dysfunction in male Wistar rats / A surdeferentação dentária como fator etiológico das disfunções gustativas em ratos Wistar machos

RESUMEN Objetivo : Evaluar la influencia de la desaferentación dental (DD) en el sentido del gusto de ratas Wistar machos mediante el test de reactividad gustativa (TRG). Materiales y métodos : Estudio experimental, siguiendo las directrices de ARRIVE 2.0, realizado en diez ratas Wistar. Se las aleatorizó y asignó en un grupo control o en un grupo experimental, y se implantaron cánulas para el TRG en ambos grupos. En el grupo experimental se realizó exodoncias de los tres molares superiores del lado derecho. Al tercer día se inició el TRG (día 1) mediante la infusión de 1 M de una sustancia dulce (ingestiva) y 3 mM de una sustancia amarga (aversiva), a razón de 1 mL en 1 minuto. Este TRG se repitió los días 7, 14 y 21. Se puntuó las respuestas ingestivas y aversivas durante 1 minuto. Los datos fueron procesados en el paquete estadístico SPSS v. 26. Se usó la prueba U de Mann-Withney para identificar las diferencias; y la magnitud de la diferencia se calculó mediante la r de Rosenthal. Resultados : Se obtuvo respuestas ingestivas a sacarosa el día 1 (p > 0,05); en los otros días se obtuvo respuestas diferentes: día 7 (p = 0,05), día 14 (p = 0,009) y día 21 (p = 0,009). Asimismo, se obtuvo respuestas aversivas a benzoato de denatonio (BD) los días 1, 7 y 21 (p > 0,05); esto fue diferente el día 14 (p = 0,05). Conclusiones : Se encontró una diferencia en las medianas de las respuestas ingestivas a sacarosa y aversivas a BD en ratas Wistar machos a consecuencia de la DD.

ABSTRACT Objective : To evaluate the influence of dental deafferentation (DD) on the sense of taste in male Wistar rats using the taste reactivity test (TRG). Materials and methods : An experimental study was conducted on ten Wistar rats, following ARRIVE 2.0 guidelines. They were randomized and assigned to a control or experimental group, and both groups' cannulae for the TRG were implanted. In the experimental group, exodontia of the three upper molars on the right side was performed. On the third day, GRT was started (day 1) by infusing 1 M of a sweet substance (ingestive) and 3 mM of a bitter substance (aversive) at a rate of 1 mL in 1 minute. This TRG was repeated on days 7, 14, and 21. Ingestive and aversive responses were scored for 1 minute. The data were processed in the SPSS v. 26 statistical package. The Mann-Whitney U test was used to identify differences, and the magnitude of the difference was calculated using Rosenthal's r. Results : Ingestive responses to sucrose were obtained on day 1 (p > 0.05); different responses were obtained on the other days: day 7 (p = 0.05), day 14 (p = 0.009), and day 21 (p = 0.009). Likewise, aversive responses to denatonium benzoate (BD) were obtained on days 1, 7, and 21 (p > 0.05); this was different on day 14 (p = 0.05). Conclusions : We found a difference in median ingestive responses to sucrose and aversive responses to BD in male Wistar rats due to DD.

RESUMO Objetivo : Avaliar a influência da surdeferentação dentária (DD) no sentido do paladar de ratos Wistar machos através do teste de reatividade gustativa (TRG). Materiais e métodos : Estudo experimental, seguindo as diretrizes ARRIVE 2.0, realizado em dez ratos Wistar. Estes foram aleatorizados e atribuídos a um grupo de controlo ou a um grupo experimental, tendo sido implantadas cânulas para TRG em ambos os grupos. No grupo experimental, foi efetuada a exodontia dos três molares superiores do lado direito. No terceiro dia, iniciou-se a TRG (dia 1) com a infusão de 1 M de uma substância doce (ingestiva) e 3 mM de uma substância amarga (aversiva), na velocidade de 1 mL em 1 minuto. Esse TRG foi repetido nos dias 7, 14 e 21. As respostas ingestivas e aversivas foram avaliadas durante 1 minuto. Os dados foram processados no pacote estatístico SPSS v. 26. O teste U de Mann-Withney foi usado para identificar diferenças; e a magnitude da diferença foi calculada usando o r de Rosenthal. Resultados : As respostas ingestivas à sacarose foram obtidas no dia 1 (p > 0,05); foram obtidas respostas diferentes no dia 7 (p = 0,05), no dia 14 (p = 0,009) e no dia 21 (p = 0,009). Também se obtiveram respostas aversivas ao benzoato de denatónio (BD) nos dias 1, 7 e 21 (p > 0,05); estas foram diferentes no dia 14 (p = 0,05). Conclusões : Foi encontrada uma diferença nas respostas ingestivas medianas à sacarose e nas respostas aversivas ao BD em ratos Wistar machos como resultado da DD.

Incidence and prognosis of olfactory,gustatory and auditory dysfunctions related to infection of COVID-19 Omicron strain:A network-based survey / 中国耳鼻咽喉头颈外科

OBJECTIVE To determine the incidence and prognosis of olfactory,gustatory and auditory dysfunctions related to the COVID-19 Omicron strain infection.METHODS A cross-sectional investigation was performed through online questionnaires.Data of patients with Omicron strain infection from December 24th,2022 to January 2nd,2023 were collected.The visual analogue scale(VAS)was used to evaluate the self-reported olfactory,gustatory and auditory functions of patients.RESULTS A total of 869 valid questionnaires were obtained.The incidence of otolaryngology-related symptoms associated with omicron strain infection was 96.8%.The incidence of olfactory,gustatory and auditory dysfunction was 44.4%,44.2%and 10.7%,respectively.There were statistically significant differences(P<0.001)in VAS scores for olfactory,gustatory,and auditory impairments between all surveyed individuals before and after infection,as well as in the corresponding VAS scores for those who experienced these impairments.The median duration of olfactory,gustatory and auditory dysfunction were 5,4 and 3 days,respectively.CONCLUSION The incidence of olfactory,gustatory,and auditory impairments is high after Omicron infection,with most cases experiencing rapid spontaneous improvement.For the long-term symptoms,the otolaryngology doctors are responsible for exploring and developing effective intervention measures.

Study on Ancient Documents of Vinegar into Prescriptions / 浙江中医药大学学报

[Objective]To explore the role of vinegar in ancient prescriptions,inherit and explore the unique value of vinegar in traditional Chinese medicine,and provide reference for modern clinic.[Methods]Based on the records of the efficacy of vinegar in traditional Chinese medicines and medical records from various dynasties,this paper classifies and sorts out the ancient literature on the vinegar in prescriptions.Combining the Qi and taste of vinegar,the theory of reinforcing and reducing about viscera,and the idea of visceral-Qi corresponding to nature rhythms,this paper explores the role of vinegar in prescriptions from five aspects:promoting Qi and blood circulation,promoting blood circulation and stopping bleeding,healing sores and relieving swelling,clearing heat and detoxicating,and calming endogenous wind and blooming the sprit.[Results]The sour taste of vinegar acting on the liver helps to regulate activities of Qi,tonifies the lungs to help regulate water passages,fragrance and warm of vinegar promote Qi,bitter and warm of vinegar eliminate dampness,thus eliminating the concretions and gatherings,and resolving phlegm-dampness.Vinegar fragrance acts on the spleen and sour acts on the liver,vinegar can achieve the effect of promoting blood circulation and stopping bleeding by regulating the liver and spleen.The main reason for its application in skin diseases is that vinegar tonifies the lungs with the sour taste,and lungs govern skin and hair,and vinegar has astringent properties.The sour taste of vinegar acting on the liver can help the liver detoxify,while the bitter taste can clear heat and detoxicate.Therefore,vinegar is often used in prescriptions such as detoxification of drugs,food and insects,etc.Sour acts on the liver to control conveyance and dispersion,while the fragrance of vinegar acts on the spleen to refresh the mind,so it is also used to treat symptoms such as stroke and fainting.[Conclusion]Vinegar tastes sour,bitter,fragrant and warm.It is the main reason why vinegar is used as a necessary medicine in promoting Qi and blood circulation,promoting blood circulation and stopping bleeding,healing sores and relieving swelling,clearing heat and detoxicating,and calming endogenous wind and blooming the spirit.According to the theory of reinforcing and discharging viscera,sour acts on the liver;According to the theory of visceral-Qi corresponding to nature rhythms,sour can regulate the heart,liver and lung.By combing the application of vinegar in ancient prescriptions systematically,it helps to provide literature support and theoretical reference for further improving the clinical application of vinegar in prescription.

Experience of SHU Qijin in Diagnosing and Treating Salty Taste in the Mouth after Anti-tumor Therapy / 浙江中医药大学学报

[Objective]To summarize Professor SHU Qijin's academic experience in diagnosing and treating salty taste in the mouth after anti-tumor therapy.[Methods]Through learning from teacher in outpatient,reading ancient books and analyzing the medical records,this paper arranged Professor SHU's medical records of salty taste in the mouth after anti-tumor therapy and introduced his clinical experience in treating that from following aspects:etiology and pathogenesis,principles and laws of treatment,and provided one medical case as evidence.[Results]Professor SHU believes that salty taste in the mouth after anti-tumor therapy is closely related to overgrowth of the kidney fluid due to the imbalance of Yin and Yang and dampness caused by unrestriction of water-liquid metabolism of the kidney and spleen,and briefly summarizes the treatment principles in three aspects:reconciling and replenishing Yin and Yang of the kidney,invigorating the spleen and eliminating dampness.The attached medical record was identified as fire excess from Yin deficiency and damp abundance.Professor SHU treated the case by nourishing Yin and reducing fire as well as invigorating the spleen and eliminating dampness,modified Zhibai Dihuang Pill and Pingwei Powder was used for treatment and good results were achieved.[Conclusion]In the treatment of salty taste in the mouth after anti-tumor therapy,Professor SHU adheres to comprehensive analysis by the four examination methods and advocates flexible syndrome differentiation.Professor SHU's academic experience is rich and clinical curative effect is remarkable.Summarizing his medication characteristics has high guiding significance for the clinical application.

Analysis on Quality of Sojae Semen Praeparatum Based on Traditional Quality Evaluation / 中国实验方剂学杂志

ObjectiveBased on the quality evaluation experience of "it is better to have a fragrant and strong aroma" summarized by materia medica of past dynasties， the chemical components of Sojae Semen Nigrum（SSN） and Sojae Semen Praeparatum（SSP） were systematically compared and analyzed， and the main fermentation products in different fermentation time were quantitatively analyzed， so as to clarify the transformation law of internal components in the processing process and provide scientific basis for the modern quality control of SSP. MethodUltra performance liquid chromatography-quadrupole tandem time-of-flight mass spectrometry（UPLC-Q-TOF-MS） was used for the structural identification of the chemical constituents of SSN and SSP， and with the aid of Progenesis QI v2.3 software， the negative ion mode was employed for principal component analysis（PCA） pattern recognition， and the data were analyzed with the aid of orthogonal partial least squares-discriminant analysis（OPLS-DA） for two-dimensional data to obtain S-plot， and components with |P|>0.1 were selected as the differential constituents. The contents of isoflavonoids in SSP during fermentation was determined by UPLC， and the samples were taken every 8 h in the pre-fermentation period and every 2 d in the post-fermentation period， and the dynamic changes of isoflavonoid contents in different fermentation stages were analyzed. The contents of amino acids and nucleosides in SSP and SSN from different fermentation stages were quantitatively analyzed by phenyl isothiocyanate（PITC） pre-column derivatization and high performance liquid chromatography（HPLC） gradient elution， and the contribution of flavor substances to the "delicious" taste of SSP was discussed by taste intensity value（TAV）. ResultA total of 19 kinds of differential components were screened out， mainly soybean saponins and isoflavones， and their contents decreased significantly or even disappeared after fermentation. In the pre-fermentation process of SSP， glycoside bond hydrolysis mainly occurred， and isoflavone glycosides in SSN were degraded and converted into the corresponding aglycones， the content of flavor substances such as amino acids increased gradually. In the post-fermentation process， protein degradation mainly occurred， after 8 d of post-fermentation， the content of isoflavones was basically stable， while the total content of amino acids increased by 8-40 times on average. Different amino acids form the special flavor of SSP， such as the TAV of glutamate is always ahead of other flavor substances， and sweet substances such as alanine and valine have made relatively great contributions to SSP. ConclusionBased on the law of constituent transformation， combined with the traditional evaluation index of "fragrant and strong"， it is difficult to control the fermentation degree of SSP by the existing standards in the 2020 edition of Chinese Pharmacopoeia. It is suggested that description of the characteristics of SSP be refined and changed to "fragrant， delicious and slightly sweet"， and at the same time， the post-fermentation index compounds such as glutamic acid， alanine and valine should be added as the quality control indicators of SSP， so as to standardize the production process and improve the quality of SSP.

Correlation of "Medicinal Tissue-property， Taste， and Efficacy-clinical Application" of Traditional Chinese Medicine from Plant Skin / 中国实验方剂学杂志

ObjectiveTo investigate the functions and characteristics of traditional Chinese medicine （TCM） from plant skin and their Chinese patent medicines and explore the related laws of the medicinal tissue， property， taste， efficacy， and clinical application， so as to strengthen the theory of identifying symptoms for qualities and provide references for the development and utilization of TCM from plant skin and their Chinese patent medicines. MethodBy reviewing the 2020 edition of the Chinese Pharmacopoeia and some local pharmacopeias， TCM from plant skin and their Chinese patent medicines were screened out， and the characteristics， functions， and precautions of TCM from plant skin and their Chinese patent medicines were summarized. Statistical analysis was carried out with Excel. ResultA total of 62 TCM from plant skin were found， mainly distributed in one kingdom， three phyla， and 31 families. In terms of the family genus， Rutaceae>Leguminosae>Cucurbitaceae. In terms of the medicinal tissue， bark>root bark>fruit bark>seed bark. In terms of property and taste， warm>cold>plain>cool>hot， and bitter>sweet=pungent>acidic. In terms of meridians， lung>liver>spleen>heart>colorectal>kidney>stomach=bladder. In terms of TCM classification， most of them belong to the category of heat-clearing medicines. There were 485 types of Chinese patent medicines from plant skin， with the most Chinese patent medicines containing Citri Reticulatae Pericarpium. Among the forms of administration， pills were the most predominant. In terms of the tastes of the medicines， bitter and sweet flavors predominated. In terms of functions， medicines for strengthening the body resistance were the most. For the precautions， contraindications during pregnancy were the most common. ConclusionThere is a correlation among medicinal tissue， property， taste， efficacy， and clinical application of TCM from plant skin. It is also necessary to pay attention to the contraindications of the medicines and rationally choose TCM from plant skin and their Chinese patent medicines under the guidance of TCM theory based on syndrome differentiation and treatment.

Olfactory and taste disorders in COVID-19: a cross-sectional study in primary health care

SUMMARY OBJECTIVE: The objective of this study was to describe the occurrence of self-reported olfactory and taste disorders in non-hospitalized Brazilian adults who presented severe acute respiratory syndrome-related coronavirus 2 infection symptoms and attended primary health care. METHODS: This cross-sectional study was based on a routine standardized diagnostic screening questionnaire applied in a Brazilian primary care facility. The olfactory and taste disorder occurrence was compared between severe acute respiratory syndrome-related coronavirus 2-positive and severe acute respiratory syndrome-related coronavirus 2-negative cases and described by age and sex. RESULTS: Severe acute respiratory syndrome-related coronavirus 2-positive patients had a higher proportion of self-reported olfactory and taste disorders, as compared with severe acute respiratory syndrome-negative (50.7%, vs. 20.6%, p<0.0001). Of all individuals with self-reported olfactory and taste disorder cases, 69% presented both olfactory and taste impairments, 13% olfactory only, and 17% taste only. In severe acute respiratory syndrome-related coronavirus 2-positive cases, the frequency of olfactory and taste disorders was significantly higher among females as compared with males (71% vs. 34%). Additionally, people with olfactory and taste disorders were significantly younger in the severe acute respiratory syndrome-related coronavirus 2-positive group. CONCLUSION: Self-reported olfactory and taste disorders are highly common among non-hospitalized severe acute respiratory syndrome-related coronavirus 2-positive Brazilian people who attended the Family Health Care Unit. The co-occurrence of both self-reported olfactory and taste disorders was more frequent than self-reported olfactory or taste disorders alone.

Análise comparativa da percepção de pessoas idosas e adultos hospitalizados sobre a qualidade da dieta hospitalar / Comparative analysis of older adults and hospitalized adults' perception of hospital diet quality

Resumo Objetivo analisar e comparar a percepção da qualidade da dieta hospitalar entre pessoas idosas e adultos hospitalizados. Método pesquisa quali-quantitativa, desenvolvida em um hospital público do interior paulista, com pessoas idosas (n=185) e adultos (n=185), hospitalizados há pelo menos três dias, recebendo dieta via oral geral/branda e distribuídos segundo o tipo de dieta prescrito: sem restrição de alimentos (GSR), para controle glicêmico (GDM) ou hipossódica (GHSS). Os dados foram coletados por entrevistas individuais, empregando-se questionário validado. A qualidade da dieta foi avaliada por meio da escala Likert, considerando-se as categorias sabor, temperatura, quantidade, aparência, horário das refeições, higiene e disponibilidade para substituição de alimentos. Os dados qualitativos foram submetidos à análise de conteúdo temática e, os quantitativos à análise descritiva e estatística pelos testes Kruskal-Wallis (variáveis quantitativas) e qui-quadrado (variáveis qualitativas). Resultados independentemente da dieta prescrita (p≥0,05), pessoas idosas e adultos hospitalizados consideraram a qualidade da dieta hospitalar satisfatória (Bom/Ótimo) entre as categorias de satisfação avaliadas, exceto o sabor, que para as pessoas idosas, apresentou associação significativa com a dieta prescrita (p=0,05). Três categorias temáticas emergiram dos relatos, mostrando que pessoas idosas e adultos compreendem a importância da dieta hospitalar para recuperação da saúde, mas ainda se vê a expectativa negativa quanto à refeição ofertada. Conclusão a dieta hospitalar com restrição influencia a percepção de sabor em pessoas idosas. Conhecer essa particularidade pode auxiliar na criação de estratégias de adequação e melhor aceitação da dieta hospitalar para esse grupo etário.

Abstract Objective To analyze and compare the perception of hospital diet quality between older adults and hospitalized adults. Method Quali-quantitative research conducted at a public hospital in the state of São Paulo, Brazil, involving older adults (n=185) and adults (n=185) who have been hospitalized for at least three days, receiving a general/soft oral diet, and classified according to the prescribed diet type: unrestricted diet (GSR), for glycemic control (GDM), or low-sodium (GHSS). The data were collected through individual interviews, utilizing a validated questionnaire. Diet quality was assessed using a Likert scale, considering the categories of taste, temperature, quantity, appearance, meal timing, hygiene, and availability for food substitution. The qualitative data were subjected to thematic content analysis, while the quantitative data underwent descriptive and statistical analysis using Kruskal-Wallis tests (for quantitative variables) and chi-square tests (for qualitative variables). Results Regardless of the prescribed diet (p≥0.05), both older adults and hospitalized adults considered the quality of hospital food satisfactory (Good/Excellent) across the assessed satisfaction categories, except for taste, which showed a significant association with the prescribed diet for older adults (p=0.05). Three thematic categories emerged from the reports, indicating that both older adults and adults understand the importance of hospital diet for health recovery, yet a negative expectation regarding the offered meal is still prevalent. Hospital diets with restrictions influence taste perception in older adults. Understanding this particularity can assist in the creation of strategies for adaptation and better acceptance of hospital diets for this age group.

RANKING THE ACCEPTABILITY OF READY TO USE FOOD (RTU): A STUDY OF INDIAN BRANDED QSR OUTLETS

Consumers of Indian fast food chains today's care not only about the quality and flavor of their meals, but also about how quickly they can get their orders at table. Managers at these Indian-branded quick-service outlets have been training their staffs and improving other aspects of operations in order to keep up with the rising demand. The purpose of this study is to make an effort to analyse the acceptance of convenience food among managers and chefs working in Indian branded quick service restaurants (QSR) and to rank the perceptions that affect these individuals to employ convenience food in day-to-day operations. The present study was conducted in various Indian branded QSR outlets in North India. The results reveal that Majority Indian Branded QSR Outlets operators warmly accept the usage of RTU food in their respective outlets. Convenience food plays an important role in overall performance of these outlets especially in context to quality and service time.

A novel study on recently discovered fatty acid taste detection threshold among young lean and overweight individuals

Background: It is likely that the sense of taste evolved to alert humans to the nutritive or poisonous nature of possible foods. This study has been undertaken to unravel and highlight a possible relationship between the fat taste threshold and obesity, especially among young population. Aims and Objectives: The aim of the study was to detect the fat taste threshold in young lean and overweight individuals and to compare the threshold in these individuals with age- and sex-matched normal individuals. Materials and Methods: The taste threshold for fat was detected in 50, normal (Body mass index [BMI] (18.5–24.9 kg/m2), lean (BMI <18.5 kg/m2), and overweight individuals (BMI of 25.0–29.9 kg/m2) of both sexes with the age between 18 and 30 years. The statistical analysis was done using Analysis of variance test. Results: Young lean individuals could detect the fatty acid taste at the lower concentration compared to overweight individuals, who detected at higher concentration (P < 0.01). Conclusion: Lean male and female showed a significant taste detection threshold for fat at low concentration compared to overweight male and female as well as with normal individual. Fatty acid taste detection is very important in day-to-day life for the disease-free life.

olf413 Gene Controls Taste Recognition, Preference and Feeding Activity in Drosophila melanogaster

Recognition and responsiveness to food taste becomes a crucial event in foraging and feeding behaviour of an organism. Adjusting the feeding behaviour through a sophisticated and robust taste system is critical to fulfil their nutritional needs and facilitate its survival in environment. Palatability of food sources depends on the sensory and motor cues provided by the brain, in co-ordination with the other body systems to enable decisive feeding. Drosophila melanogaster is an apt model organism to decipher these behavioural paradigms. Octopamine a neurotransmitter, is required in regulation of feeding behavioural responses. olf413, a paralogue of TH, is a gene predicted for its involvement in octopamine biosynthesis. The biological function of this gene is yet to be unravelled. Here we propose this gene function in taste recognition, food preference and feeding activity. We test the olf413 loss of function mutants for food preference between two fruit extracts using CAFE and horizontal box methods. In our study we have used olf413 gene disruption strain, olf413MI02014 homozygous and in transheterozygous condition with another allele isolated in our lab, olf413SG1.1. The results show that olf413 mutants display a severe phenotype in feeding behaviour and there is an allele specific phenotypic distinction between the two strains. Thus implying that olf413 gene function is required for taste recognition, starvation driven initiation and execution of feeding behaviour of the flies.

Formulation and Evaluation of Orodispersible Tablet Containing Combination of Phosphodiesterase-5 Inhibitor and Herbal Aphrodisiac

Purpose: Sildenafil citrate is widely used drug for the treatment of Erectile Dysfunction (ED) and Ginseng is a natural aphrodisiac reported to benefit this condition. The objective of the present study was to develop orodispersible tablets (ODTs) containing combination of Sildenafil citrate and Ginseng extract to improve the bioavailability, reduce the dosing frequency and thereby maintaining the therapeutic efficacy of the drug. Methods: The ODTs were prepared using superdisintegrants such as Croscarmellose sodium (CCS), povidone, and sodium starch glycolate (SSG) at varying concentrations (2%, 4% and 6%) by direct compression. The bitter taste of Sildenafil citrate was masked by Doshion resin. The optimized formulation based on least disintegration time (DT) was chosen to reformulate using sublimating agents such as camphor, menthol or thymol at varying concentrations (1%, 2%, 3%) to further reduce the DT. The compatibility of drug with excipients was investigated and the prepared formulations were evaluated for pre and post-compression parameters. Results: The post-compression parameters such as weight variation, hardness, friability, DT and in-vitro drug release was found within specified limit. The formulation with camphor (2%) had DT of 12 sec and drug release >90% within 5 min hence was considered as optimized formulation. The accelerated stability study and kinetics modelling was performed for optimized formulation. Conclusion: The formulated Sildenafil citrate and Ginseng ODT’s were found to be promising formulation with quicker DT and drug release which will eventually have higher bioavailability and better efficacy along with averting the issues of swallowing and improving patient compliance.

Gusto dulce: Percepción, fuentes alimentarias y preferencias

El dulzor es un atributo característico de alimentos y bebidas que contienen azúcares u otros edulcorantes. El uso de azú-cares ha sido reemplazado por otros edulcorantes, a fin de disminuir los efectos nocivos de éstos en diferentes resultados de salud. Sin embargo, se ha sugerido que el gusto dulce, independiente de su origen, podría tener efectos indeseados en la salud. En este artículo se revisan diversos aspectos relacionados con el gusto dulce, desde su percepción, su presencia en alimentos y líquidos, las preferencias innatas y adquiridas por este gusto y los productos que lo aportan. Se analiza además la importancia de estudiar el rol del gusto dulce en la dieta y salud.

Sweetness is a characteristic of foods and beverages that contain sugars or other sweeteners. Sugars have been replaced by other sweeteners to reduce their harmful effects on different health outcomes. However, it has been suggested that the sweet taste, regardless of its origin, could have unwanted effects on health. This article reviews various aspects of sweet taste, from its perception, presence in foods and liquids, innate and acquired preferences for this taste, and the products that provide it. We also analyzed the importance of studying the role of sweet taste in diet and health.

Preparation of azithromycin-ion exchange resin complexes for taste-masking and controlled drug release / 中国药科大学学报

@#In order to mask the bitterness of azithromycin (AZI) and individually regulate the drug release rate to reduce gastrointestinal irritation, immediate-release AZI-AmberliteTM IRP64/HPC and delayed-release AZI-AmberliteTM IRP69/RS100 were prepared by modifying with hydroxypropyl cellulose (HPC) and Eudragit RS100, respectively, and further combined to achieve controlled release.The drug loading and drug utilization rate of AZI-ion exchange resin complexes were measured; the structure of AZI-ion exchange resin complexes was characterized by differential scanning calorimetry and X-ray diffraction; and the wetting humidity, odor masking effects, in vitro dissolution and release behaviors were determined.The results showed that the formation of AZI-ion exchange resin complexes changed the original crystallization state of the drug, that the 2.5% HPC-modified AZI-AmberliteTM IRP64/HPC and the 0.5% RS100-modified AZI-AmberliteTM IRP69/RS100 demonstrated good taste masking effect, and that their combination in the drug content ratio of 13∶67 achieved the expected drug release behavior, i.e.rapid release of AZI in the first 10 min and smooth release in the later 6 h.These results indicated that the AZI-ion exchange resin complexes prepared by surface modification and their composites could mask the bitterness of AZI and realize the flexible adjustment of drug release rate, which lays the foundation for the research and development of new AZI preparations.

Hot water washing processing technology of Euodiae Fructus based on change laws of active components and tastes / 中国中药杂志

In order to establish the standardized processing technology of the hot water washing of Euodiae Fructus, this study, based on the traditional processing method of hot water washing of Euodiae Fructus recorded in ancient works and modern processing specifications of traditional Chinese medicine decoction pieces, took the yield of decoction pieces and the content of main components as the indicators and optimized the processing conditions by orthogonal test based on the results of single factor investigation. At the same time, electronic tongue technology was used to analyze the change law of the taste index of Euodiae Fructus during the hot water washing. The results of the single factor investigation showed that the content of the main components in Euodiae Fructus showed some regular changes during the processing. Specifically, the content of chlorogenic acid, hyperin, isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-galactoside, and dehydroevodiamine decreased significantly, with average decreases of-23.75%,-27.80%,-14.04%,-14.03%, and-13.11%, respectively. The content of limonin increased significantly with an average increase of 19.83%. The content of evodiamine, rutaecarpine, evocarpine, and dihydroevocarpine showed fluctuating changes and generally increased, with average variation amplitudes of 0.54%,-3.78%, 2.69%, and 5.13%, respectively. The orthogonal test results showed that the optimum processing parameters for the hot water washing of Euodiae Fructus were as follows: washing time of 2 min, the solid-to-liquid ratio of 1∶10 g·mL~(-1), washing temperature of 80 ℃, washing once, and drying at 50 ℃. After the hot water washing processing, the average yield of Euodiae Fructus pieces was 94.80%. The content of limonin, evodiamine, and rutaecarpine was higher than those of raw pro-ducts, and the average transfer rates were 102.56%, 103.15%, and 105.16%, respectively. The content of dehydroevodiamine was lower than that of the raw products, and the average transfer rate was 83.04%. The results of taste analysis showed that the hot water washing could significantly reduce the salty, astringent, and bitter tastes of Euodiae Fructus. This study revealed the influence of the hot water washing on the content of main components and taste of Euodiae Fructus, and the processing technology of the hot water was-hing of Euodiae Fructus established in this study was stable, feasible, and suitable for industrial production, which laid a foundation for clarifying its processing principle and improving the quality standard and clinical application value of decoction pieces.

The Material Basis of Bitter Taste Drugs in Pulmonary Diseases was Analyzed Based on the Research Progress of Bitter Taste Receptors in Respiratory Diseases / 世界科学技术-中医药现代化

Bitter taste is one of the important contents in the theory of"Five tastes"in traditional Chinese medicine(TCM).It has the functions of"releasing,dryness and firmness"and plays an important role in the treatment of respiratory diseases.Bitter taste receptors(T2Rs)is a kind of G-protein-coupled receptors,studies have shown that it can act on human airway smooth muscle,relax smooth muscle and dilate bronchus,and play a vital role in the treatment of bronchial asthma and chronic obstructive pulmonary disease.It can also inhibit the inflammatory reaction and reduce the damage of lung tissue by reducing the release of inflammatory factors and promoting the apoptosis of inflammatory cells.The therapeutic mechanism of bitter Chinese herbs action may depend on the effect of T2Rs,the effects of bitter Chinese herbs such as"lowering qi","releasing heat","eliminating dampness"are quite consistent with the cognitions of western medicine that bitter taste receptors could"relaxe bronchus","reduce airway resistance","inhibits inflammatory factors"and"reduces mucus secretion".Based on the understanding of bitter taste in TCM theory and modern research,this study aims to discuss the effect of bitter Chinese herbs depend on T2Rs as the starting point,so as to provide a new research direction for clinical treatment of pulmonary diseases such as bronchial asthma and chronic obstructive pulmonary disease.

Research Progress of Sweet Taste Receptors in the Pathogenesis of Type 2 Diabetes Mellitus and the Effect of Traditional Chinese Medicine / 世界科学技术-中医药现代化

Type 2 Diabetes Mellitus(T2DM)is a chronic metabolic disease characterized by disorders of insulin and glucose.As a disease closely related to our daily diet,the molecular mechanism of its pathogenesis is still unclear.Sweet taste receptors are a kind of G protein-coupled receptors with 7 times transmembrane.Although the research on the pathogenesis of T2DM has been gradually deepened,there are few studies on the mechanism of sweet taste damage in the state of disease.Therefore,in-depth study of the pathological mechanism of T2DM sweet taste receptor damage is of great significance to further understand the molecular characteristics of sweet taste receptors and explore new targets of traditional Chinese medicine in the treatment of T2DM.In this paper,the biological characteristics of sweet taste receptors,signal transduction mechanism of sweet taste receptors,sweet taste receptors and T2DM,sweet taste receptors and"spleen is sweet"are reviewed in order to provide the latest opinions for the targeted prevention and treatment of this kind of diseases by traditional Chinese medicine and the elucidation of related pathological mechanism.

Antihyperglycemic mechanism of Polygonatum odoratum polysaccharides based on sweet taste receptor signaling pathway / 中成药

AIM To explore the antihyperglycemic mechanism of Polygonatum odoratum polysaccharides based on sweet taste receptor signaling pathway.METHODS After the successful diabetic modeling by high-fat and high-sugar diet combined with streptozotocin,the rats were randomly divided into the model group,the metformin group(200 mg/kg)and the low,medium and high dose P.odoratum polysaccharides groups(100,200 and 400 mg/kg),in contrast to the control group with 8 normal rats.The rats had measurement of their fasting blood glucose level from tail vein blood before the intervention and 2,4,6 and 8 weeks after the corresponding administration;detection of their serum GLP-1 and insulin levels by ELISA,and their oral glucose tolerance test after 7 weeks;detection of their blood lipid level,observation of their morphology of pancreas and liver,and detection of their mRNA expressions of T1R2,T1R3,α-gustducin,TRPM5,SGLT-1 and GLUT-2 in ileum by RT-qPCR after 8 weeks.HuTu-80 cells treated with P.odoratum polysaccharides solution had their the levels of cAMP and GLP-1 detected by ELISA;their fluorescence intensity of Ca2+ detected by laser confocal method;and the expression of sweet taste receptor mRNA detected by RT-qPCR.RESULTS The result of animal experiments showed that the groups intervened with middle or high dose of P.odoratum polysaccharides displayed decreased levels of fasting blood glucose,area under the time-blood glucose curve(AUC)and the levels of serum TG,TC and LDL-C(P<0.05),increased levels of serum GLP-1 and insulin and the mRNA expressions of T1R2 and TRPM5 in ileum(P<0.05),in contrast to the model group,in addition to the increased serum HDL-C level and mRNA expressions of T1R2,α-gustducin in ileum tissue in the high dose group.The result of cell experiment showed that P.odoratum polysaccharides increased the levels of cAMP,GLP-1 and Ca2+ in cells(P<0.05),and enhanced the mRNA expressions of sweet taste receptors T1R2 and T1R3(P<0.05).CONCLUSION P.odoratum polysaccharides may contribute antihyperglycemic effects through GLP-1 secretion promotion via activation of the sweet taste receptor signaling pathway due to its efficacy in up-regulating expression of molecules.

A case report of taste disorder combined with hypoptyalism induced by anisodamine hydrobromide injection / 药物流行病学杂志

A 30-year-old female patient with idiopathic sudden hearing loss was treated with anisodamine hydrobromide injection.After 10 minutes of the intravenous injection of this drug,the patient suffered from hypoptyalism and taste disorder for two days.After the second medication,the patient's taste recovery time was significantly shortened by holding the ice water in mouth compared to the first time.Hypoptyalism and taste disorder were considered to be the adverse drug reaction caused by anisodamine hydrobromide injection.After withdrawal the suspected drug,the patient did not experience any further discomfort since.Although taste disorder is not life-threatening,it directly affect the patient's medication experience and quality of life,clinical awareness and attention of the adverse reactions should be increased.