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Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid. 甜味抑制:柠檬酸抑制蔗糖甜味的中心机制的证据。
IF 3.5 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad036
Jonas Yde Junge, Glenn Hjorth Andersen, Ulla Kidmose

The underlying mechanisms of taste interactions in humans are not well understood, and three mechanisms have been proposed, namely a chemical interaction, a peripheral physiological, and a central mechanism. In the present study, it was investigated which of these mechanisms causes the suppression of sweetness by citric acid. This was investigated using a split-tongue gustometer that can stimulate the two sides of the tongue with different stimuli simultaneously, enabling a comparison of sucrose and citric acid presented either separately on each side of the tongue simultaneously or in a mixture on one side. Two studies were conducted using low (Study 1; n = 50) and high (Study 2: n = 59) concentrations of sucrose (2.5% (w/w) and 10% (w/w), respectively), and citric acid (0.14% (w/w) and 0.18% (w/w), respectively). In neither of the studies was there a significant difference in sweetness intensity ratings between the two conditions where sucrose and citric acid were presented either separately or in a mixture form. However, both showed significantly lower sweetness ratings than without citric acid indicating suppression of the sweetness of sucrose from citric acid. This provides strong evidence for a central mechanism for the suppression of the sweetness of sucrose by citric acid. This mechanism seems to be equal in high and low concentrations of both sucrose and citric acid.

人类味觉相互作用的潜在机制尚不清楚,已经提出了三种机制,即化学相互作用、外围生理机制和中心机制。在本研究中,研究了这些机制中的哪一种导致柠檬酸抑制甜味。这是使用一种可同时用不同刺激物刺激舌头两侧的分裂式味觉计进行的研究,从而能够比较同时单独出现在舌头两侧或混合出现在一侧的蔗糖和柠檬酸。使用低浓度(研究1;n=50)和高浓度(研究2:n=59)的蔗糖(分别为2.5%(w/w)和10%(w/w))以及柠檬酸(分别为0.14%(w/w)或0.18%(w/w))进行了两项研究。在这两项研究中,蔗糖和柠檬酸分别存在或以混合物形式存在的两种条件之间的甜味强度评级都没有显著差异。然而,两者的甜味评级都明显低于没有柠檬酸的情况,这表明柠檬酸抑制了蔗糖的甜味。这为柠檬酸抑制蔗糖甜味的中心机制提供了有力的证据。在高浓度和低浓度的蔗糖和柠檬酸中,这种机制似乎是相同的。
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引用次数: 0
Enhancement of taste by retronasal odors in patients with Wolfram syndrome and decreased olfactory function. 沃尔夫拉姆综合征和嗅觉功能减退患者的味觉会因重鼻气味而增强。
IF 3.5 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad004
Raul Alfaro, Jessica G Nicanor-Carreón, Tasha Doty, Heather Lugar, Tamara Hershey, Marta Yanina Pepino

Wolfram syndrome is a rare disease characterized by diabetes, neurodegeneration, loss of vision, and audition. We recently found, in a young sample of participants (mean age 15 years), that Wolfram syndrome was associated with impairment in smell identification with normal smell sensitivity and whole-mouth taste function. However, these senses were assessed separately, and it is unknown whether smell-taste interactions are altered in Wolfram syndrome, which was the focus of this study. Participants with Wolfram syndrome (n = 36; 18.2 ± 6.8 years) and sex-age-equivalent healthy controls (n = 34) were assessed with a battery of sensory tests. Using sip-and-spit methods, participants tasted solutions containing gustatory and olfactory stimuli (sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in vegetable broth, and coffee) with and without nose clips, and rated perceived taste and retronasal smell intensities using the generalized Labeled Magnitude Scale. Participants also completed n-butanol detection thresholds and the University of Pennsylvania Smell Identification Test (UPSIT). Retronasal smell increased taste intensity of sucrose, sodium chloride, and coffee solutions similarly in both groups (P values <0.03). Compared with the control group, participants in the Wolfram group had lower UPSIT scores and reduced smell sensitivity, retronasal intensity, and saltiness (P values <0.03), but rated other taste intensities similarly when wearing the nose clip. Despite impairments in orthonasal smell identification, odor-induced taste enhancement was preserved in participants with Wolfram syndrome who still had some peripheral olfactory function. This finding suggests that odor-induced taste enhancement may be preserved in the presence of reduced olfactory intensity.

沃尔夫拉姆综合征是一种以糖尿病、神经变性、视力和听力丧失为特征的罕见疾病。我们最近在一个年轻的样本参与者(平均年龄 15 岁)中发现,沃尔夫拉姆综合征与嗅觉识别障碍有关,但嗅觉灵敏度和全口味觉功能正常。然而,这些感官是单独评估的,沃尔弗拉姆综合征患者嗅觉与味觉之间的相互作用是否会发生改变尚不得而知,而这正是本研究的重点。研究人员对沃尔夫拉姆综合征患者(36 人,18.2 ± 6.8 岁)和性别年龄相当的健康对照组(34 人)进行了一系列感官测试。参与者采用 "啜-吐 "法,在使用或不使用鼻夹的情况下品尝含有味觉和嗅觉刺激的溶液(蔗糖加草莓提取物、柠檬酸加柠檬提取物、氯化钠加蔬菜汤和咖啡),并使用通用标签量表对感知的味觉和反鼻嗅觉强度进行评分。参与者还完成了正丁醇检测阈值和宾夕法尼亚大学气味识别测试(UPSIT)。在蔗糖、氯化钠和咖啡溶液中,两组人的逆鼻腔嗅觉增加了味觉强度(P 值
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引用次数: 0
Appetite-regulating hormones modulate odor perception and odor-evoked activity in hypothalamus and olfactory cortices. 食欲调节激素调节下丘脑和嗅觉皮层的气味感知和气味诱发活动。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad039
Yao Zhao, Surabhi Bhutani, Thorsten Kahnt

Odors guide food seeking, and food intake modulates olfactory function. This interaction is mediated by appetite-regulating hormones like ghrelin, insulin, and leptin, which alter activity in the rodent olfactory bulb, but their effects on downstream olfactory cortices have not yet been established in humans. The olfactory tract connects the olfactory bulb to the cortex through 3 main striae, terminating in the piriform cortex (PirC), amygdala (AMY), olfactory tubercule (OT), and anterior olfactory nucleus (AON). Here, we test the hypothesis that appetite-regulating hormones modulate olfactory processing in the endpoints of the olfactory tract and the hypothalamus. We collected odor-evoked functional magnetic resonance imaging (fMRI) responses and plasma levels of ghrelin, insulin, and leptin from human subjects (n = 25) after a standardized meal. We found that a hormonal composite measure, capturing variance relating positively to insulin and negatively to ghrelin, correlated inversely with odor intensity ratings and fMRI responses to odorized vs. clean air in the hypothalamus, OT, and AON. No significant correlations were found with activity in PirC or AMY, the endpoints of the lateral stria. Exploratory whole-brain analyses revealed significant correlations near the diagonal band of Broca and parahippocampal gyrus. These results demonstrate that high (low) blood plasma concentrations of insulin (ghrelin) decrease perceived odor intensity and odor-evoked activity in the cortical targets of the medial and intermediate striae of the olfactory tract, as well as the hypothalamus. These findings expand our understanding of the cortical mechanisms by which metabolic hormones in humans modulate olfactory processing after a meal.

气味引导食物的寻找,食物的摄入调节嗅觉功能。这种相互作用是由胃饥饿素、胰岛素和瘦素等食欲调节激素介导的,这些激素会改变啮齿动物嗅球的活性,但它们对下游嗅觉皮层的影响尚未在人类中得到证实。嗅束通过三条主要纹将嗅球与皮层连接起来,终止于梨状皮层(PirC)、杏仁核(AMY)、嗅结节(OT)和前嗅核(AON)。在这里,我们检验了食欲调节激素在嗅觉通道和下丘脑的终点调节嗅觉处理的假设。我们收集了标准餐后人类受试者(n=25)的气味诱发功能性磁共振成像(fMRI)反应和胃饥饿素、胰岛素和瘦素的血浆水平。我们发现,一项激素复合测量,捕捉与胰岛素呈正相关和与胃饥饿素负相关的变化,与下丘脑、OT和AON中气味强度评级和对气味和清洁空气的fMRI反应呈负相关。侧纹的终点PirC或AMY的活性没有发现显著相关性。探索性全脑分析显示,在Broca和海马旁回的对角带附近存在显著相关性。这些结果表明,血浆中高(低)浓度的胰岛素(生长素)降低了嗅觉道内侧纹和中间纹以及下丘脑皮层靶点的气味强度和气味诱发活动。这些发现扩展了我们对人类代谢激素调节餐后嗅觉处理的皮层机制的理解。
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引用次数: 0
Oral thermal processing in the gustatory cortex of awake mice. 清醒小鼠味觉皮层的口腔热处理。
IF 3.5 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad042
Cecilia G Bouaichi, Katherine E Odegaard, Camden Neese, Roberto Vincis

Oral temperature is a sensory cue relevant to food preference and nutrition. To understand how orally sourced thermal inputs are represented in the gustatory cortex (GC), we recorded neural responses from the GC of male and female mice presented with deionized water at different innocuous temperatures (14 °C, 25 °C, and 36 °C) and taste stimuli (room temperature). Our results demonstrate that GC neurons encode orally sourced thermal information in the absence of classical taste qualities at the single neuron and population levels, as confirmed through additional experiments comparing GC neuron responses to water and artificial saliva. Analysis of thermal-evoked responses showed broadly tuned neurons that responded to temperature in a mostly monotonic manner. Spatial location may play a minor role regarding thermosensory activity; aside from the most ventral GC, neurons reliably responded to and encoded thermal information across the dorso-ventral and antero-postero cortical axes. Additional analysis revealed that more than half of the GC neurons that encoded chemosensory taste stimuli also accurately discriminated thermal information, providing additional evidence of the GC's involvement in processing thermosensory information important for ingestive behaviors. In terms of convergence, we found that GC neurons encoding information about both taste and temperature were broadly tuned and carried more information than taste-selective-only neurons; both groups encoded similar information about the palatability of stimuli. Altogether, our data reveal new details of the cortical code for the mammalian oral thermosensory system in behaving mice and pave the way for future investigations on GC functions and operational principles with respect to thermogustation.

口腔温度是一个与食物偏好和营养相关的感官线索。为了了解口腔来源的热输入在味觉皮层(GC)中的表现,我们记录了在不同无害温度(14°C、25°C、36°C)和味觉刺激(室温)下,用去离子水处理雄性和雌性小鼠的GC的神经反应。我们的研究结果表明,在单个神经元和群体水平上,GC神经元在缺乏经典味觉品质的情况下编码口腔来源的热信息,这一点通过比较GC神经元对水和人工唾液的反应的额外实验得到了证实。对热诱发反应的分析显示,神经元对温度的反应大多是单调的。空间位置可能在热感活动方面发挥次要作用;除了最腹侧的GC,神经元可靠地响应并编码跨背腹侧和前后皮质轴的热信息。额外的分析表明,编码化学感觉味觉刺激的GC神经元中,有一半以上也能准确地辨别热信息,这为GC参与处理对摄入行为重要的热感觉信息提供了额外的证据。在收敛性方面,我们发现编码味觉和温度信息的GC神经元比只选择味觉的神经元被广泛调节,携带更多的信息;两组都编码了关于刺激适口性的相似信息。总之,我们的数据揭示了行为小鼠哺乳动物口腔热感觉系统皮层密码的新细节,并为未来研究GC功能和热味觉的操作原理铺平了道路。
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引用次数: 0
Sensitivity of human sweet taste receptor subunits T1R2 and T1R3 to activation by glucose enantiomers. 人甜味受体亚基T1R2和T1R3对葡萄糖对映体激活的敏感性。
IF 3.5 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad005
Nitzan Dubovski, Yaron Ben-Shoshan Galezcki, Einav Malach, Masha Y Niv

We have previously shown that l-glucose, the non-caloric enantiomer of d-glucose, activates the human sweet taste receptor T1R2/T1R3 transiently expressed in HEK293T cells. Here, we show that d- and l-glucose can also activate T1R2 and T1R3 expressed without the counterpart monomer. Serine mutation to alanine in residue 147 in the binding site of T1R3 VFT domain, completely abolishes T1R3S147A activation by either l- or d-glucose, while T1R2/T1R3S147A responds in the same way as T1R2 expressed without its counterpart. We further show that the original T1R2 reference sequence (NM_152232.1) is less sensitive by almost an order of magnitude than the reference sequence at the time this study was performed (NM_152232.4). We find that out of the four differing positions, it is the R317G in the VFT domain of T1R2, that is responsible for this effect in vitro. It is significant for both practical assay sensitivity and because glycine is found in this position in ~20% of the world population. While the effects of the mutations and the partial transfections were similar for d and l enantiomers, their dose-response curves remained distinct, with l-glucose reaching an early plateau.

我们之前已经证明,l-葡萄糖,d-葡萄糖的无热量对映体,激活HEK293T细胞中短暂表达的人类甜味受体T1R2/T1R3。在这里,我们发现d-葡萄糖和l-葡萄糖也可以激活没有对应单体的T1R2和T1R3表达。T1R3 VFT结构域结合位点147残基上的丙氨酸发生丝氨酸突变,完全消除了l-或d-葡萄糖对T1R3S147A的激活,而T1R2/T1R3S147A的反应与没有对应物的T1R2相同。我们进一步表明,原始的T1R2参考序列(NM_152232.1)比进行本研究时的参考序列(NM_152232.4)敏感度低了几乎一个数量级。我们发现,在四个不同的位置中,是T1R2的VFT结构域的R317G在体外产生了这种作用。这对于实际的测定灵敏度和甘氨酸在世界人口中约20%的位置都是重要的。虽然突变和部分转染对d和l对映体的影响相似,但它们的剂量-反应曲线仍然不同,l-葡萄糖达到早期平台。
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引用次数: 0
Correction to: Reply: taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis. 更正:回复:作为 COVID-19 明显症状的味觉丧失:系统回顾和荟萃分析。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad024
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引用次数: 0
A quick test to objectify smell and taste dysfunction at home: a proof of concept for the validation of the chemosensory perception test. 在家进行嗅觉和味觉功能障碍客观化快速测试:验证化学感知测试的概念证明。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad033
Cindy Levesque-Boissonneault, Nicholas Bussière, Frédérique Roy-Côté, Frank Cloutier, Marie-Ève Caty, Johannes Frasnelli

Recent studies have shown the efficacy of a home test for the self-evaluation of olfactory and gustatory functions in quarantined coronavirus disease-2019 (COVID-19) patients. However, testing was often limited to COVID-19 participants, and the accuracy of home test kits was rarely compared to standardized testing. This study aims at providing proof of concept for the validation of the new Chemosensory Perception Test (CPT) developed to remotely assess orthonasal olfactory, retronasal olfactory, and gustatory functions in various populations using common North American household items. In the 2 experiments, a total of 121 participants irrespective of having olfactory and/or gustatory complaints from various causes (COVID-19, sinunasal, post-viral, idiopathic) were tested first, with one or many of the following tests: (i) a brief chemosensory questionnaire, (ii) an olfactory test-Sniffin' Sticks Test (SST) or University of Pennsylvania Smell Identification Test (UPSIT), and/or (iii) a gustatory test-Brief Waterless Empirical Taste Test (B-WETT). We then applied the CPT which yielded 3 different subscores, namely orthonasal, retronasal, and gustatory CPT scores. The orthonasal CPT score was significantly correlated with SST (ρ = 0.837, P < 0.001) and UPSIT (ρ = 0.364, P < 0.001) scores, and exhibited an excellent accuracy to identify olfactory dysfunction (OD) as compared to SST (area under the curve [AUC]: 0.923 [95% confidence interval {CI}, 0.822-1.000], P < 0.001). The retronasal CPT score but not the gustatory CPT score allowed to distinguish between participants with or without subjective gustatory complaint (AUC: 0.818 [95% CI, 0.726-0.909], P < 0.001). The CPT has the ability to identify OD and to quantify subjective gustatory complaints.

最近的研究表明,对被隔离的冠状病毒病-2019(COVID-19)患者进行嗅觉和味觉功能自我评估的家庭测试是有效的。然而,测试通常仅限于 COVID-19 参与者,而且家庭测试套件的准确性很少与标准化测试进行比较。本研究旨在为验证新开发的化感知觉测试(CPT)提供概念证明,该测试使用常见的北美家居用品远程评估不同人群的正鼻嗅觉、反鼻嗅觉和味觉功能。在这两项实验中,共有 121 名参与者,无论其嗅觉和/或味觉不适的原因是什么(COVID-19、鼻窦炎、病毒感染后、特发性),都首先接受了以下一项或多项测试:(i)简短化感问卷,(ii)嗅觉测试--嗅棒测试(SST)或宾夕法尼亚大学气味鉴别测试(UPSIT),和/或(iii)味觉测试--简短无水经验味觉测试(B-WETT)。然后,我们进行了 CPT 测试,并得出了 3 个不同的子分数,即正鼻腔、反鼻腔和味觉 CPT 分数。正鼻腔 CPT 分数与 SST 分数(ρ = 0.837,P < 0.001)和 UPSIT 分数(ρ = 0.364,P < 0.001)显著相关,与 SST 相比,正鼻腔 CPT 在识别嗅觉功能障碍(OD)方面表现出极高的准确性(曲线下面积 [AUC]:0.923 [95% 置信度]):0.923[95%置信区间{CI},0.822-1.000],P <0.001)。再鼻腔 CPT 评分而非味觉 CPT 评分可区分有无主观味觉不适的参与者(AUC:0.818 [95% CI,0.726-0.909],P <0.001)。CPT 具有识别 OD 和量化主观味觉主诉的能力。
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引用次数: 0
No significant salt or sweet taste preference or sensitivity differences following ad libitum consumption of ultra-processed and unprocessed diets: a randomized controlled pilot study. 随意食用超加工和未加工饮食后,没有显著的盐或甜味偏好或敏感性差异:一项随机对照试点研究。
IF 3.5 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad007
Rosario B Jaime-Lara, Alexis T Franks, Khushbu Agarwal, Nafisa Nawal, Amber B Courville, Juen Guo, Shanna Yang, Brianna E Brooks, Abhrarup Roy, Karen Taylor, Valerie L Darcey, James D LeCheminant, Stephanie Chung, Ciarán G Forde, Kevin D Hall, Paule V Joseph

Ultra-processed food consumption has increased worldwide, yet little is known about the potential links with taste preference and sensitivity. This exploratory study aimed to (i) compare sweet and salty taste detection thresholds and preferences following consumption of ultra-processed and unprocessed diets, (ii) investigate whether sweet and salty taste sensitivity and preference were associated with taste substrates (i.e. sodium and sugar) and ad libitum nutrient intake, and (iii) examine associations of taste detection thresholds and preferences with blood pressure (BP) and anthropometric measures following consumption of ultra-processed and unprocessed diets. In a randomized crossover study, participants (N = 20) received ultra-processed or unprocessed foods for 2 weeks, followed by the alternate diet. Baseline food intake data were collected prior to admission. Taste detection thresholds and preferences were measured at the end of each diet arm. Taste-substrate/nutrient intake, body mass index (BMI), and body weight (BW) were measured daily. No significant differences were observed in participant salt and sweet detection thresholds or preferences after 2 weeks on ultra-processed or unprocessed diets. There was no significant association between salt and sweet taste detection thresholds, preferences, and nutrient intakes on either diet arm. A positive correlation was observed between salt taste preference and systolic BP (r = 0.59; P = 0.01), BW (r = 0.47, P = 0.04), and BMI (r = 0.50; P = 0.03) following consumption of the ultra-processed diet. Thus, a 2-week consumption of an ultra-processed diet does not appear to acutely impact sweet or salty taste sensitivity or preference. Trial Registration: ClinicalTrials.gov Identifier NCT03407053.

超加工食品的消费量在全球范围内有所增加,但人们对其与味觉偏好和敏感性之间的潜在联系知之甚少。本探索性研究旨在(i)比较食用超加工和未加工饮食后的甜味和咸味检测阈值和偏好,(ii)调查甜味和咸味敏感性和偏好是否与味觉基质(即钠和糖)和随意营养摄入有关。(iii)检查在食用超加工和未加工饮食后,味觉检测阈值和偏好与血压(BP)和人体测量值之间的关系。在一项随机交叉研究中,参与者(N = 20)在两周内接受超加工或未加工食品,然后接受替代饮食。入院前收集基线食物摄入数据。在每个饮食组结束时测量味觉检测阈值和偏好。每天测量味道-底物/营养摄入、体重指数(BMI)和体重(BW)。在食用超加工饮食和未加工饮食两周后,没有观察到参与者的盐和糖的检测阈值或偏好有显著差异。在任何一种饮食中,盐和甜味的检测阈值、偏好和营养摄入量之间都没有显著的关联。盐味偏好与收缩压呈正相关(r = 0.59;P = 0.01)、体重(r = 0.47, P = 0.04)、体重指数(r = 0.50;P = 0.03)。因此,两周的超加工饮食似乎不会严重影响甜味或咸味的敏感性或偏好。试验注册:ClinicalTrials.gov标识符NCT03407053。
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引用次数: 3
Proof-of-concept: SCENTinel 1.1 rapidly discriminates COVID-19-related olfactory disorders. 概念验证:SCENTinel 1.1 可快速分辨与 COVID-19 相关的嗅觉障碍。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad002
Stephanie R Hunter, Mackenzie E Hannum, Robert Pellegrino, Maureen A O'Leary, Nancy E Rawson, Danielle R Reed, Pamela H Dalton, Valentina Parma

It is estimated that 20%-67% of those with COVID-19 develop olfactory disorders, depending on the SARS-CoV-2 variant. However, there is an absence of quick, population-wide olfactory tests to screen for olfactory disorders. The purpose of this study was to provide a proof-of-concept that SCENTinel 1.1, a rapid, inexpensive, population-wide olfactory test, can discriminate between anosmia (total smell loss), hyposmia (reduced sense of smell), parosmia (distorted odor perception), and phantosmia (odor sensation without a source). Participants were mailed a SCENTinel 1.1 test, which measures odor detection, intensity, identification, and pleasantness, using one of 4 possible odors. Those who completed the test (N = 287) were divided into groups based on their self-reported olfactory function: quantitative olfactory disorder only (anosmia or hyposmia, N = 135), qualitative olfactory disorder only (parosmia and/or phantosmia; N = 86), and normosmia (normal sense of smell; N = 66). SCENTinel 1.1 accurately discriminates quantitative olfactory disorders, qualitative olfactory disorders, and normosmia groups. When olfactory disorders were assessed individually, SCENTinel 1.1 discriminates between hyposmia, parosmia, and anosmia. Participants with parosmia rated common odors less pleasant than those without parosmia. We provide proof-of-concept that SCENTinel 1.1, a rapid smell test, can discriminate quantitative and qualitative olfactory disorders, and is the only direct test to rapidly discriminate parosmia.

据估计,根据 SARS-CoV-2 变体的不同,COVID-19 患者中有 20%-67% 会出现嗅觉障碍。然而,目前还没有快速、全人群的嗅觉测试来筛查嗅觉障碍。本研究的目的是提供一个概念验证,证明 SCENTinel 1.1 是一种快速、廉价的全人群嗅觉测试,可以区分无嗅症(嗅觉完全丧失)、嗅觉减退症(嗅觉减退)、副嗅症(气味感知扭曲)和幻嗅症(无源气味感)。参与者会收到 SCENTinel 1.1 测试邮件,该测试使用 4 种可能的气味中的一种来测量气味的检测、强度、识别和愉悦度。完成测试的参与者(287 人)根据其自我报告的嗅觉功能被分为三组:仅定量嗅觉障碍组(嗅觉缺失或嗅觉减退,135 人)、仅定性嗅觉障碍组(副嗅觉和/或幻觉,86 人)和嗅觉正常组(嗅觉正常,66 人)。SCENTinel 1.1 能准确区分定量嗅觉障碍、定性嗅觉障碍和嗅觉正常组。在单独评估嗅觉失调时,SCENTinel 1.1 可区分嗅觉减退、嗅觉缺失和嗅觉失调。与没有嗅觉障碍的人相比,有嗅觉障碍的人对常见气味的愉悦度较低。我们提供的概念证明,SCENTinel 1.1 是一种快速嗅觉测试,可以区分嗅觉障碍的定量和定性,而且是唯一能快速区分嗅觉减退症的直接测试。
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引用次数: 0
Genetic variation in the human olfactory receptor OR5AN1 associates with the perception of musks. 人类嗅觉受体OR5AN1的遗传变异与麝香的感知有关。
IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjac037
Narumi Sato-Akuhara, Casey Trimmer, Andreas Keller, Yoshihito Niimura, Mika Shirasu, Joel D Mainland, Kazushige Touhara

Humans have significant individual variations in odor perception, derived from their experience or sometimes from differences in the olfactory receptor (OR) gene repertoire. In several cases, the genetic variation of a single OR affects the perception of its cognate odor ligand. Musks are widely used for fragrance and are known to demonstrate specific anosmia. It, however, remains to be elucidated whether the OR polymorphism contributes to individual variations in musk odor perception. Previous studies reported that responses of the human musk receptor OR5AN1 to a variety of musks in vitro correlated well with perceptual sensitivity to those odors in humans and that the mouse ortholog, Olfr1440 (MOR215-1), plays a critical role in muscone perception. Here, we took advantage of genetic variation in OR5AN1 to examine how changes in receptor sensitivity are associated with human musk perception. We investigated the functional differences between OR5AN1 variants in an in vitro assay and measured both perceived intensity and detection threshold in human subjects with different OR5AN1 genotypes. Human subjects homozygous for the more sensitive L289F allele had a lower detection threshold for muscone and found macrocyclic musks to be more intense than subjects homozygous for the reference allele. These results demonstrate that the genetic variation in OR5AN1 contributes to perceptual differences for some musks. In addition, we found that the more functional variant of OR5A1, a receptor involved in β-ionone perception, is associated with the less functional variant of OR5AN1, suggesting that the perceived intensities of macrocyclic musks and β-ionone are inversely correlated.

人类在气味感知方面有显著的个体差异,这源于他们的经验,有时也源于嗅觉受体(or)基因库的差异。在一些情况下,单个OR的遗传变异会影响其同源气味配体的感知。麝香被广泛用于香水,并被认为是一种特殊的嗅觉。然而,OR多态性是否有助于麝香气味感知的个体差异仍有待阐明。先前的研究报道,人类麝香受体OR5AN1在体外对多种麝香的反应与人类对这些气味的感知敏感性密切相关,小鼠同源物Olfr1440 (MOR215-1)在麝香体感知中起着关键作用。在这里,我们利用OR5AN1的遗传变异来研究受体敏感性的变化如何与人类麝香感知相关。我们在体外实验中研究了OR5AN1变异之间的功能差异,并测量了不同OR5AN1基因型人类受试者的感知强度和检测阈值。L289F等位基因纯合的人对麝香体的检测阈值较低,发现大环麝香体比参考等位基因纯合的人更强烈。这些结果表明,OR5AN1的遗传变异有助于某些麝香的感知差异。此外,我们发现OR5A1(一种参与β-离子酮感知的受体)功能更强的变体与OR5AN1功能较弱的变体相关,这表明大环麝香和β-离子酮的感知强度呈负相关。
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Chemical Senses
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