Is Sour Taste of Paeoniae Radix Phantom? / 日本東洋医学雑誌

It is theoretically thought that Paeoniae Radix (shakuyaku) has a sour taste and astringent action in traditional Chinese medicine. To examine the practical taste of shakuyaku, 12 volunteers sampled the decoction of Paeoniae Radix Rubra (sekishaku) and Paeoniae Radix Alba (byakushaku). Each volunteer determined how sekishaku and byakushaku taste among “five tastes” : sweet, salty, bitter, sour, or spicy. Most volunteers chose bitter taste and none of them chose sour taste as the foremost taste of shakuyaku. At least in the modern age, shakuyaku may have little sour taste. In this article we discussed the astringent action and the muscle relaxant action of shakuyaku with reference to the sour taste.

Effect of Neuromuscular Electrical Stimulation and Sour Taste Therapy on Dysphagia in Oral Phase in Acute Stroke Patients / 中国康复理论与实践

Objective To explore the effect of early neuromuscular electrical stimulation (NMES) combined with sour taste therapy on dysphagia in the oral phase of acute/subacute ischemic stroke patients. Methods From January, 2013 to June, 2015, 90 patients with oral phase dysphagia after stroke were randomly assigned into NMES group (NM group), sour taste group (ST group ) and NMES combined with sour taste group (TO group) with 30 patients in each group. The swallowing function was evaluated with Functional Oral Intake Scale (FOIS) at baseline, three weeks and twelve weeks treatment. Results The change of FOIS was better in TO group than in ST group three weeks after treatment (P<0.01), and was better in TO group than in ST group and NM group twelve weeks after treatment (P<0.05). Conclu-sion An early application of NMES combined with sour taste therapy could improve the swallowing coordination, and reduce the the poten-tial complications in oral phase of acute/subacute ischemic stroke patients with dysphagia.

Contribución de la temperatura fría y el sabor ácido en la intervención fonoaudiológica de la disfagia orofaríngea / Contribution of cold temperature and sour taste in speech and language intervention of oropharyngeal dysphagia

El fonoaudiólogo es el principal profesional en la rehabilitación no farmacológica y no quirúrgica del usuario con disfagia. Su participación es fundamental tanto para el aminoramiento del riesgo de aspiración o penetración laríngea, como para mejorar o restaurar la función deglutoria. Para este fin, posee opciones terapéuticas directas e indirectas, cuya elección y aplicación dependerá de la patología que curse el usuario, las redes que posea para su recuperación y la motivación intrínseca del mismo. Entre las estrategias de intervención indirecta se encuentra el Tratamiento Sensorio-Motor Oral (OSMT, por sus siglas en inglés), el cual pretende producir una aceleración en el desencadenamiento del proceso deglutorio mediante la ejercitación de los músculos orofaciales en conjunto con diferentes estímulos sensoriales (específicamente la temperatura fría y el sabor ácido). La presente revisión tiene por objetivo dilucidar si la utilización de la temperatura fría y el sabor ácido son útiles como mecanismo de intervención indirecta de la disfagia. Se concluye que las acciones propuestas son efectivas simplemente como mecanismos compensatorios en el proceso deglutorio, puesto que modifican las características del bolo alimenticio e incrementan momentáneamente las sensaciones intraorales.

The speech-language pathologist (SLP) is the main professional in the nonpharmacological and non-surgical rehabilitation of patients with dysphagia. Their role is essential for both reducing the risk of aspiration or laryngeal penetration and improving or restoring the swallowing function. To this end, the SLP has direct and indirect therapeutic options, whose choice and application will depend on the patient’s condition, support networks, and their intrinsic motivation. As part of the indirect intervention strategies, the oral sensorymotor treatment (OSMT) aims to exercise the orofacial muscles, and introduce sensory input by the application of cold temperature and sour taste to increase the triggering speed of the swallowing reflex. This review seeks to determine whether the use of cold temperature and sour taste are effective indirect mechanisms for treating patients with dysphagia. It is concluded that the proposed actions in this review are useful simply as compensatory mechanisms in the swallowing process, as they modify the bolus properties and increase, temporarily, the intra-oral sensations.

Expression of sour-taste properties of Chinese materia medica and their applications in clinical compatibility / 中草药

Authors presented the connection of concept, effect, source, and drug-properties of sour-taste in the five flavors of Chinese material medica (CMM) in this review. Bionic technology of electronic tongue and chemical analysis tools are used to study material basis of sour-taste. The study method of characterization pathway and separation was presented. And authors also discussed the clinical applications and compatibility of CMM with sour-taste, expanded the scope of clinical applications, and laid a foundation for the expression of sour-taste properties of CMM.

Clinical Study of Reflux Esophagitis with Sour Taste in Mouth / 胃肠病学

Background:Besides typical gastroesophageal reflux symptoms,some reflux esophagitis( RE)patients also complain“morning sour taste in mouth”,but related studies are rare. Aims:To study the pathophysiology of RE with sour taste in mouth. Methods:Fifty-two RE patients with typical regurgitation symptom and confirmed by endoscopy from Mar. 2013 to Oct. 2013 at Tianjin Medical University General Hospital were enrolled. Patients were divided into two groups according to whether there was an existence of morning sour taste in mouth. Results of esophageal manometry and 24-hour esophageal impedance-pH monitoring were analyzed. Nine healthy volunteers who had esophageal manometry performed were served as controls. Results:Length of lower esophageal sphincter( LESL)was shortened and LES pressure( LESP)and effective peristalsis of esophageal body were decreased in both RE groups when compared with controls( P ﹤ 0. 05 ). Upper esophageal sphincter pressure( UESP)was significantly lower and more nocturnal reflux episodes occurred in RE group with sour taste than those without( P ﹤ 0. 05 );however,no significant differences in other manometric and reflux parameters were found between RE groups with and without sour taste(P﹥0. 05). Conclusions:Esophageal motility and reflux events in RE patients with morning sour taste in mouth are somewhat different from those without sour taste. Decrease in UESP might be an important pathophysiological mechanism of sour taste in mouth in RE patients.

A influência dos estímulos azedo e frio sobre o tempo da trânsito faríngeo da deglutição no acidente vascular encefálico isquêmico / The influence of sour and cold stimuli on the pharyngeal transit time swallowinging in ischemic stroke

Na literatura discute-se a influência dos estímulos, sabor e temperatura, sobre a biomecânica da deglutição, tanto em indivíduos saudáveis como em indivíduos após comprometimentos neurológicos. Entretanto, existem algumas questões que merecem ser esclarecidas, assim como a ordem da oferta dos estímulos e se as mesmas influenciam a resposta faríngea de forma diferente. O presente estudo teve como objetivo geral verificar a influência da oferta dos estímulos, sabor azedo e temperatura fria, sobre o tempo de trânsito faríngeo (TTF) da deglutição em indivíduos pós-AVE. E objetivos específicos foram, correlacionar a influência da oferta dos estímulos, sobre o (TTF) da deglutição, com o lado da lesão cortical e com o grau da disfagia orofaríngea. Participaram desta pesquisa 60 indivíduos após acidente vascular encefálico isquêmico (AVEi), unilateral, 29 eram do gênero masculino e 31 do gênero feminino, com idades entre 41 e 88 anos (com média de 66,2 anos), o ictus variou de 0 a 50 dias (com mediana de 6 dias) e a disfagia orofaríngea de grau leve a moderado. Esses 60 indivíduos foram divididos em dois grupos (G1 e G2) com 30 indivíduos cada (15 indivíduos com lesão cortical a direita e 15 a esquerda). O grupo 1 (G1) recebeu a oferta dos estímulos de maneira não aleatória e o grupo 2 (G2) recebeu a ordem da oferta dos estímulos de maneira aleatória. Para analisar o tempo de trânsito faríngeo (TTF) da deglutição foi realizado o exame de videofluoroscopia da deglutição. Foram oferecidos quatro estímulos diferentes, os indivíduos do G1 receberam na ordem não aleatória (natural, gelado, azedo e azedo gelado) e os indivíduos do G2 de maneira aleatória. Posteriormente as imagens foram digitalizadas e foi realizada através de software a medição do TTF.

The influence of stimuli, taste and temperature, on the swallowing biomechanics has been investigated in the scientific community, in both health individuals and in after neurological disease individuals. However, there are some questions that could be better explained, as well as, the sequence of offered stimuli and if they influence the pharyngeal response in different way. The present study had as general proposes to verify the influence of the sequence of stimuli, sour taste and cold temperature, on deglutition pharyngeal transit time in individuals after stroke. And specific objectives, were correlate the influence of stimuli sequence, on swallowing pharyngeal transit time, with the cortical lesion side and with the oropharyngeal dysphagia degree. Participated this research 60 individuals after isquemic stroke, unilateral, 29 males and 31 females, aged from 41 to 88 years (mean age of 66,2 years), ictus from 0 to 50 days (median of 6 days) and oropharyngeal dysphagia from mild to moderate. These 60 individuals were divided in two groups (G1 and G2) with 30 individuals each (15 individuals with right cortical lesion and 15 left). The Group 1 (G1) received nonrandomized sequences of stimuli and Group 2 (G2) received randomized sequence of stimuli. To analyze the deglutition pharyngeal transit time it was realized the videofluoroscopic deglutition exam. It was offered four different stimuli, the G1 received nonrandomized sequences of stimuli (natural, cold, sour and sour cold) and the G2 randomized sequence. Afterward the images were digitalized and specific software was used to measure the pharyngeal transit time. The G1 individuals presented shorter pharyngeal transit time with sour cold stimulus and with statistical difference than other stimuli. The G2 individuals do not presented statistical difference in pharyngeal transit time among stimuli.

Effects of Sour Tastes on Blood Components in Anemic mice - Animal Experiment for Nursing Intervention of Female Anemia - / 간호학회지

Many women in the world have suffered from anemia produced by menstruation, pregnancy and delivery. In the theory of oriental medicine, a sour taste is believed to have a tonic effect on the blood. Thus this paper is to investigate the effect of sour tastes on the improvement in anemia-induced female mice, using citric acid and Fructus schizandrae. The method used in this experiment was the change of RBC, WBC, Hemoglobin, Hematocrit, Fe, and TIBC in the blood of female mice who were fed citric acid and Fructus schizandrae. The results obtained were as follows ; 1. Compared with the control group (anemia-induced group without treatment), the mean number of RBC in the blood of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg. 2. Compared with the control group (anemia-induced group without treatment), the mean number of WBC in the blood of mice was not significantly larger in both sample groups fed citric acid and Fructus schizandrae. 3. Compared with the control group (anemia-induced group without treatment), the mean number of Hemoglobin in the blood of mice was significantly larger only in evaluating the change of the sample group fed Fructus schizandrae. 4. Compared with the control group (anemia-induced group without treatment), the mean percentage of Hematocrit in blood of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg and sample group fed Fructus schizandrae 250mg/kg for 3days. 5. Compared with control group (anemia- induced group without treatment), the mean volume of Fe in serum of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg. 6. Compared with control group (anemia-induced group without treatment), the mean TIBC in serum of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg and sample group fed Fructus schizandrae 250mg/kg for 7days. According to these results, a sour taste is presumed to have a general tonic effect on anemia, but more study must be taken on the effects of citric acid in improving female anemia.