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Biomedical subjects

L Bartoshuk

Publications and source records attributed to L Bartoshuk.

9 recordsLinked to original sources
PubMed1995

Effects of capsaicin desensitization on taste in humans.

The desensitization effects on taste resulting from application of 100 or 10 ppm capsaicin, accompanied by daily testing of a capsaicin series (1-1000 ppm, in log steps), or the desensitization resulting from application of 100 ppm capsaicin without the daily capsaicin testing, were investigated. The taste stimuli were three concentrations each of NaCl, sucrose, citric acid, quinine and 6-n-propylthiouracil. Following either type of 100 ppm desensitization, the magnitude estimates of the two bitter tastes, in particular, and citric acid showed significant decrements. Following 10 ppm capsaicin or an ethanol control procedure, there were no such effects. Recovery was complete in 1-3 days. It seems possible that the taste decrements are due to effects on both the taste and tactile components of taste, though there is a stronger case for effects on the tactile component.

Adolescent↗
PubMed1995

Oral capsaicin provides temporary relief for oral mucositis pain secondary to chemotherapy/radiation therapy.

Pain from oral mucositis afflicts from 40% to 70% of patients receiving chemotherapy or radiation therapy. Current methods of clinical pain management (for example, topical anesthetics, systemic analgesics) have limited success. In a pilot study, we examined the ability of oral capsaicin to provide temporary relief of oral mucositis pain. Capsaicin, the active ingredient in chili peppers, desensitizes some neurons and has provided moderate pain relief when applied to the skin surface. Oral capsaicin in a candy (taffy) vehicle produced substantial pain reduction in 11 patients with oral mucositis pain from cancer therapy. However, this pain relief was not complete for most patients and was only temporary. Additional research is needed to fully utilize the properties of capsaicin desensitization and thus optimize analgesia.

Administration, Oral↗
PubMed1991

Capsaicin desensitization and recovery on the human tongue.

The desensitization resulting from application of 10 or 100 ppm capsaicin was investigated, using daily testing of a capsaicin series (1-1000 ppm, in log steps). The series showed a significant decrement in perceived burn following desensitization with either concentration. Perceived burn of 100 and 1000 ppm did not recover from 100 ppm desensitization in six days, and perceived burn of 1-1000 ppm did not recover from 100 ppm desensitization in six days. When single capsaicin concentrations, rather than the series, were tested at one, two, four, or six days after desensitization, 10 ppm recovered from 10 ppm desensitization in one or two days, and 100 ppm recovered from 100 ppm desensitization between two and four days. This suggests that daily testing with the capsaicin series delayed recovery from desensitization. Nontasters of 6-n-propylthiouracil rated capsaicin burn lower than did tasters. The application method of rolling capsaicin onto the tongue with a swab was found to transiently inhibit burn. Implications for ingesting capsaicin products are discussed.

Capsaicin↗
PubMed1991

Children's food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP).

Genetic sensitivity to bitter taste may be associated with preference or rejection of some foods by children. Thirty-four children aged 5-7 y participated in the following assessments: a threshold test for 6-n-propylthiouracil (PROP), a scaling test to determine PROP sensitivity above threshold concentrations, a taste test of 11 foods and beverages with two methods of assessing preference (order of food selection and hedonic rating), and a verbally administered food-preference questionnaire. The 30 children who completed these tests successfully were classified as nontasters or tasters based on their PROP thresholds as well as their suprathreshold PROP functions. Analysis of variance showed significant differences in acceptance of cheese and milk for the two taste groups on one of the three preference tasks, selection of foods in order of preference. Tasters selected cheese later than did nontasters, suggesting that they like it less. Tasters selected milk earlier than did nontasters, suggesting that they like it more.

Animals↗
PubMed1990

Bulimia and taste: possible interactions.

Potential abnormalities of taste were examined in bulimic subjects who purged by vomiting and in controls. When spatial testing of the tongue and palate was performed by direct local application of sweet, salty, sour, and bitter solutions, bulimics showed a selective spatial loss on the palate. The palate may be affected by purging because vomit is directed toward the roof of the mouth where the palate receptors are located. The data suggest that the acid in vomit damages these receptors. Bulimics and controls did not differ in their basal ratings of intensity or pleasantness of sweet, salty, sour, and bitter stimuli when these were sipped rather than directly applied to the tongue. However, after ingesting a glucose load, controls found sweet taste significantly less pleasant, whereas bulimics did not. The results suggest that bulimics may also have an abnormal experience of satiety.

Adolescent↗
PubMed1989

Clinical evaluation of the sense of taste.

Our strategy in taste testing is based on an analysis of the ways in which the loss of taste is known to occur. Patients are tested with preparations that represent the four basic tastes because each taste has a separate mechanism that permits independent losses to occur. A range of concentrations are used in each test battery, since taste abnormalities can occur in only part of the concentration group. Various loci for taste are also tested because taste abnormalities can be limited to specific loci.

Adaptation, Physiological↗