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Статті в журналах з теми "Chemesthetic"

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Автор: Grafiati

Опубліковано: 10 грудня 2022

Оновлено: 28 січня 2023

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1

Roukka, Sulo, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, and Mari A. Sandell. "The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity." Foods 10, no. 11 (November 8, 2021): 2730. http://dx.doi.org/10.3390/foods10112730.

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Анотація:

Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.

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2

Rhyu, Mee-Ra, Yiseul Kim, and Vijay Lyall. "Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1." International Journal of Molecular Sciences 22, no. 7 (March 25, 2021): 3360. http://dx.doi.org/10.3390/ijms22073360.

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Анотація:

In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transient receptor potential ankyrin 1 (TRPA1) and transient receptor potential vanilloid 1 (TRPV1) channels. TRPA1 and TRPV1 are structurally related thermosensitive cation channels and are often co-expressed in sensory nerve endings. TRPA1 and TRPV1 can also indirectly influence some, but not all, primary taste qualities via the release of substance P and calcitonin gene-related peptide (CGRP) from trigeminal neurons and their subsequent effects on CGRP receptor expressed in Type III taste receptor cells. Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste qualities.

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3

Parma, Valentina, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, et al. "More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis." Chemical Senses 45, no. 7 (June 20, 2020): 609–22. http://dx.doi.org/10.1093/chemse/bjaa041.

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Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19–79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (−79.7 ± 28.7, mean ± standard deviation), taste (−69.0 ± 32.6), and chemesthetic (−37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

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4

Albayay, Javier, Lara Fontana, Valentina Parma, and Massimiliano Zampini. "Chemosensory Dysfunction in Long-Term COVID-19 Assessed by Self-Reported and Direct Psychophysical Methods." Life 12, no. 10 (September 25, 2022): 1487. http://dx.doi.org/10.3390/life12101487.

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Анотація:

Chemosensory dysfunction is a frequent postacute sequela of COVID-19. Depending on the type of test used to measure it (self-report vs. direct test), the degree of chemosensory dysfunction in long-term COVID-19 has been found to be highly variable. In this manuscript, we report the cross-sectional data (first assessment) of a longitudinal study (6-month follow-up) examining smell, taste, and chemesthesis in participants affected by long-term COVID-19 (COVID+) and participants without COVID-19 (COVID−) by means of both self-reported and direct psychophysical methods. In total, 208 Italian participants (COVID+ n = 133; COVID− n = 75) completed the Smell and Taste Check developed by the Global Consortium for Chemosensory Research (GCCR), which includes self-reports on smell, taste, and chemesthetic abilities as well as direct intensity ratings of unstandardized smell, taste, and chemesthetic household items. Furthermore, all participants completed SCENTinel, a validated direct smell test. We found a positive association between the self-reported, unstandardized direct test and the validated direct test for smell, indicating moderate to large agreement across measures. Furthermore, the performance on SCENTinel was significantly associated with self-reported smell loss. A positive association between the self-reports and the intensity of household items was also retrieved for taste and chemesthesis. The time relative to COVID-19 onset (267.3 ± 113.9 days) did not modulate the chemosensory performance of self-reported abilities, intensity ratings, and SCENTinel. All in all, we confirm the impairment of three chemical senses (smell, taste, and chemesthesis) in an independent sample of Italian participants affected by long-term COVID-19 by using and comparing self-reported and direct psychophysical methods. We contribute to the discussion on best practices to monitor chemosensory dysfunction in individuals affected by long-term COVID-19.

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5

Running, Cordelia A. "Human Oral Sensory Systems and Swallowing." Perspectives of the ASHA Special Interest Groups 1, no. 13 (March 31, 2016): 38–47. http://dx.doi.org/10.1044/persp1.sig13.38.

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Анотація:

Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to give an overall experience of flavor. In individuals with dysphagia, these oral sensory systems can be used to improve swallowing function. Texture is the most common current approach, but the other oral sensations, particularly chemesthesis, may also hold potential for making sensory modified foods for dysphagia management. However, modifying any of these sensory properties also alters the overall food flavor, which can lead to decreased liking of the food.

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6

Byrnes, Nadia K., Michael A. Nestrud, and John E. Hayes. "Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors." Chemosensory Perception 8, no. 1 (March 22, 2015): 19–32. http://dx.doi.org/10.1007/s12078-015-9178-7.

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7

Running, Cordelia A. "Desensitization but not sensitization from commercial chemesthetic beverages." Food Quality and Preference 69 (October 2018): 21–27. http://dx.doi.org/10.1016/j.foodqual.2018.05.001.

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8

Thibodeau, Margaret, and Gary Pickering. "Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli." Beverages 7, no. 2 (April 29, 2021): 23. http://dx.doi.org/10.3390/beverages7020023.

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Анотація:

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.

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9

Wierenga, Madison R., Ciera R. Crawford, and Cordelia A. Running. "Older US adults like sweetened colas, but not other chemesthetic beverages." Journal of Texture Studies 51, no. 5 (July 29, 2020): 722–32. http://dx.doi.org/10.1111/jtxs.12549.

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10

Bennett, S. M., and J. E. Hayes. "Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil." Chemical Senses 37, no. 5 (January 25, 2012): 471–78. http://dx.doi.org/10.1093/chemse/bjr129.

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11

Todd, J. Tee, Susan G. Butler, Drew P. Plonk, Karen Grace-Martin, and Cathy A. Pelletier. "Effects of chemesthetic stimuli mixtures with barium on swallowing apnea duration." Laryngoscope 122, no. 10 (September 7, 2012): 2248–51. http://dx.doi.org/10.1002/lary.23511.

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12

Cain, William S., Alfredo A. Jalowayski, Roland Schmidt, Michael Kleinman, Kevin Magruder, K. C. Lee, and B. Dwight Culver. "Chemesthetic responses to airborne mineral dusts: boric acid compared to alkaline materials." International Archives of Occupational and Environmental Health 81, no. 3 (July 3, 2007): 337–45. http://dx.doi.org/10.1007/s00420-007-0218-8.

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13

Zhang, Lu-Lu, Bo-Lin Shi, Pei Sun, Ying-Ming Zheng, Kui Zhong, Hou-Yin Wang, Ying Cui, Long-Yun Liu, Ran Xie, and Lei Zhao. "The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities." LWT 141 (April 2021): 111070. http://dx.doi.org/10.1016/j.lwt.2021.111070.

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14

Plonk, Drew P., Susan G. Butler, Karen Grace-Martin, and Cathy A. Pelletier. "Effects of Chemesthetic Stimuli, Age, and Genetic Taste Groups on Swallowing Apnea Duration." Otolaryngology–Head and Neck Surgery 145, no. 4 (April 26, 2011): 618–22. http://dx.doi.org/10.1177/0194599811407280.

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15

Breslin, P. A. S. "Ibuprofen as a Chemesthetic Stimulus: Evidence of a Novel Mechanism of Throat Irritation." Chemical Senses 26, no. 1 (January 1, 2001): 55–65. http://dx.doi.org/10.1093/chemse/26.1.55.

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16

Byrnes, Nadia K., Christopher R. Loss, and John E. Hayes. "Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience." Food Quality and Preference 46 (December 2015): 142–50. http://dx.doi.org/10.1016/j.foodqual.2015.07.017.

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17

Shusterman, D. "Trigeminally-mediated health effects of air pollutants: sources of inter-individual variability." Human & Experimental Toxicology 26, no. 3 (March 2007): 149–57. http://dx.doi.org/10.1177/0960327107070550.

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Анотація:

Trigeminal (ocular and nasal) irritation comprises the dominant symptom complex in so-called ‘problem buildings’. Imputed etiologic agents in indoor air include extremes of temperature and humidity, the presence of volatile organic compounds, combustion products (including tobacco smoke), ozone (from office machines), and products of indoor air chemistry. In addition to producing primary irritation, mucosal irritants trigger a variety of secondary reflex symptoms, such as nasal congestion, rhinorrhea, and sinus pressure, and may predispose to infection in the form of sinusitis and otitis media. Marked variability in self-reported sensitivity to indoor air pollutants has been observed, with females, younger individuals, and people with allergies reporting more symptoms. We report on a series of experiments designed to uncover demographic patterns of ‘nasal irritant sensitivity’, as well as potential mechanism(s) involved in observed chemesthetic variability.

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18

Nolden, Alissa A., and Emma L. Feeney. "Genetic Differences in Taste Receptors: Implications for the Food Industry." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 183–204. http://dx.doi.org/10.1146/annurev-food-032519-051653.

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Анотація:

Inborn genetic differences in chemosensory receptors can lead to differences in perception and preference for foods and beverages. These differences can drive market segmentation for food products as well as contribute to nutritional status. This knowledge may be essential in the development of foods and beverages because the sensory profiles may not be experienced in the same way across individuals. Rather, distinct consumer groups may exist with different underlying genetic variations. Identifying genetic factors associated with individual variability can help better meet consumer needs through an enhanced understanding of perception and preferences. This review provides an overview of taste and chemesthetic sensations and their receptors, highlighting recent advances linking genetic variations in chemosensory genes to perception, food preference and intake, and health. With growing interest in personalized foods, this information is useful for both food product developers and nutrition health professionals alike.

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19

Sawyer, Carolyn M., Mirela Iodi Carstens, Christopher T. Simons, Jay Slack, T. Scott McCluskey, Stefan Furrer, and E. Carstens. "Activation of Lumbar Spinal Wide-Dynamic Range Neurons by a Sanshool Derivative." Journal of Neurophysiology 101, no. 4 (April 2009): 1742–48. http://dx.doi.org/10.1152/jn.91311.2008.

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The enigmatic sensation of tingle involves the activation of primary sensory neurons by hydroxy-α-sanshool, a tingly agent in Szechuan peppers, by inhibiting two-pore potassium channels. Central mechanisms mediating tingle sensation are unknown. We investigated whether a stable derivative of sanshool—isobutylalkenyl amide (IBA)—excites wide-dynamic range (WDR) spinal neurons that participate in transmission of chemesthetic information from the skin. In anesthetized rats, the majority of WDR and low-threshold units responded to intradermal injection of IBA in a dose-related manner over a >5-min time course and exhibited tachyphylaxis at higher concentrations (1 and 10%). Almost all WDR and low-threshold units additionally responded to the pungent agents mustard oil (allyl isothiocyanate) and/or capsaicin, prompting reclassification of the low-threshold cells as WDR. The results are discussed in terms of the functional role of WDR neurons in mediating tingle sensation.

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20

Yang, Tao, Lulu Zhang, Guangzheng Xu, Zeyun Yang, Yifan Luo, Ziyi Li, Kui Zhong, Bolin Shi, Lei Zhao, and Pei Sun. "Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults." Food Quality and Preference 96 (March 2022): 104406. http://dx.doi.org/10.1016/j.foodqual.2021.104406.

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21

Tepper, Beverly J., and Iole Tomassini Barbarossa. "Taste, Nutrition, and Health." Nutrients 12, no. 1 (January 6, 2020): 155. http://dx.doi.org/10.3390/nu12010155.

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Анотація:

The sensation of flavour reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavour is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, there are still gaps in knowledge on how taste and flavour cues are detected at the periphery, conveyed by the brainstem to higher cortical levels and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have also opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This special issue on “Taste, Nutrition, and Health” presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

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22

Nagy, Ahmed, Catriona M. Steele, and Cathy A. Pelletier. "Barium Versus Nonbarium Stimuli: Differences in Taste Intensity, Chemesthesis, and Swallowing Behavior in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 3 (June 2014): 758–67. http://dx.doi.org/10.1044/2013_jslhr-s-13-0136.

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Purpose The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. Method Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning–stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing. Results Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning–stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli. Conclusions Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.

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23

Pelletier, Cathy A., and Catriona M. Steele. "Influence of the Perceived Taste Intensity of Chemesthetic Stimuli on Swallowing Parameters Given Age and Genetic Taste Differences in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 1 (February 2014): 46–56. http://dx.doi.org/10.1044/1092-4388(2013/13-0005).

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24

Piochi, Maria, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, and Luisa Torri. "Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response." Food Quality and Preference 88 (March 2021): 104112. http://dx.doi.org/10.1016/j.foodqual.2020.104112.

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25

Riantiningtyas, Reisya R., Florence Carrouel, Amandine Bruyas, Wender L. P. Bredie, Camille Kwiecien, Agnès Giboreau, and Anestis Dougkas. "Oral Somatosensory Alterations in Head and Neck Cancer Patients—An Overview of the Evidence and Causes." Cancers 15, no. 3 (January 24, 2023): 718. http://dx.doi.org/10.3390/cancers15030718.

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Анотація:

Food-related sensory alterations are prevalent among cancer patients and negatively impact their relationship with food, quality of life, and overall health outcome. In addition to taste and smell, food perception is also influenced by somatosensation comprising tactile, thermal, and chemesthetic sensations; yet studies on oral somatosensory perception of cancer patients are lacking to provide patients with tailored nutritional solutions. The present review aimed to summarise findings on the oral somatosensory perception of head and neck cancer (HNC) patients and the potential aetiologies of somatosensory alterations among this population. Subjective assessments demonstrated alterations in oral somatosensory perception such as sensitivity to certain textures, spices, and temperatures. Physiological changes in oral somatosensation have been observed through objective assessments of sensory function, showing reduced localised tactile function and thermal sensitivity. Changes in whole-mouth tactile sensation assessed using texture discrimination and stereognosis ability seem to be less evident. Available evidence indicated oral somatosensory alterations among HNC patients, which may affect their eating behaviour, but more studies with larger sample sizes and standardised assessment methods are needed. Unlike other types of cancers, sensory alterations in HNC patients are not only caused by the treatments, but also by the cancer itself, although the exact mechanism is not fully understood. Prevalent oral complications, such as xerostomia, dysphagia, mucositis, and chemosensory alterations, further modify their oral condition and food perception. Oral somatosensory perception of cancer patients is an under-investigated topic, which constitutes an important avenue for future research due to its potential significance on eating behaviour and quality of life.

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26

Houghton, Jack William, Guy Carpenter, Joachim Hans, Manuel Pesaro, Steven Lynham, and Gordon Proctor. "Agonists of Orally Expressed TRP Channels Stimulate Salivary Secretion and Modify the Salivary Proteome." Molecular & Cellular Proteomics 19, no. 10 (July 10, 2020): 1664–76. http://dx.doi.org/10.1074/mcp.ra120.002174.

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Анотація:

Natural compounds that can stimulate salivary secretion are of interest in developing treatments for xerostomia, the perception of a dry mouth, that affects between 10 and 30% of the adult and elderly population. Chemesthetic transient receptor potential (TRP) channels are expressed in the surface of the oral mucosa. The TRPV1 agonists capsaicin and piperine have been shown to increase salivary flow when introduced into the oral cavity but the sialogogic properties of other TRP channel agonists have not been investigated. In this study we have determined the influence of different TRP channel agonists on the flow and protein composition of saliva. Mouth rinsing with the TRPV1 agonist nonivamide or menthol, a TRPM8 agonist, increased whole mouth saliva (WMS) flow and total protein secretion compared with unstimulated saliva, the vehicle control mouth rinse or cinnamaldehyde, a TRPA1 agonist. Nonivamide also increased the flow of labial minor gland saliva but parotid saliva flow rate was not increased. The influence of TRP channel agonists on the composition and function of the salivary proteome was investigated using a multi-batch quantitative MS method novel to salivary proteomics. Inter-personal and inter-mouth rinse variation was observed in the secreted proteomes and, using a novel bioinformatics method, inter-day variation was identified with some of the mouth rinses. Significant changes in specific salivary proteins were identified after all mouth rinses. In the case of nonivamide, these changes were attributed to functional shifts in the WMS secreted, primarily the over representation of salivary and nonsalivary cystatins which was confirmed by immunoassay. This study provides new evidence of the impact of TRP channel agonists on the salivary proteome and the stimulation of salivary secretion by a TRPM8 channel agonist, which suggests that TRP channel agonists are potential candidates for developing treatments for sufferers of xerostomia.

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27

Wise, Paul M., Kai Zhao, and Charles J. Wysocki. "Dynamics of Nasal Chemesthesis." Annals of the New York Academy of Sciences 1170, no. 1 (July 2009): 206–14. http://dx.doi.org/10.1111/j.1749-6632.2009.03912.x.

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28

Shusterman, D. "Individual Factors in Nasal Chemesthesis." Chemical Senses 27, no. 6 (July 1, 2002): 551–64. http://dx.doi.org/10.1093/chemse/27.6.551.

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29

Silver, W. L., T. R. Clapp, L. M. Stone, and S. C. Kinnamon. "TRPV1 Receptors and Nasal Trigeminal Chemesthesis." Chemical Senses 31, no. 9 (August 10, 2006): 807–12. http://dx.doi.org/10.1093/chemse/bjl022.

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30

Green, B. G. "Chemesthesis: Pungency as a component of flavor." Trends in Food Science & Technology 7, no. 12 (December 1996): 415–20. http://dx.doi.org/10.1016/s0924-2244(96)10043-1.

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31

Plonk, Drew, Susan Butler, Karen Grace-Martin, and Cathy Pelletier. "The Effect of Chemesthesis on Swallowing Apnea Duration." Otolaryngology–Head and Neck Surgery 143, no. 2_suppl (August 2010): P53. http://dx.doi.org/10.1016/j.otohns.2010.06.824.

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32

Cain, William S., Roland Schmidt, and Alfredo A. Jalowayski. "Odor and chemesthesis from exposures to glutaraldehyde vapor." International Archives of Occupational and Environmental Health 80, no. 8 (April 12, 2007): 721–31. http://dx.doi.org/10.1007/s00420-007-0185-0.

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33

Cain, W. S., R. A. Wijk, A. A. Jalowayski, G. Pilla Caminha, and R. Schmidt. "Odor and chemesthesis from brief exposures to TXIB." Indoor Air 15, no. 6 (December 2005): 445–57. http://dx.doi.org/10.1111/j.1600-0668.2005.00390.x.

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34

Cain, William S., Michael L. Dourson, Melissa J. Kohrman-Vincent, and Bruce C. Allen. "Human chemosensory perception of methyl isothiocyanate: Chemesthesis and odor." Regulatory Toxicology and Pharmacology 58, no. 2 (November 2010): 173–80. http://dx.doi.org/10.1016/j.yrtph.2010.06.018.

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35

CAIN, W., N. LEE, P. WISE, R. SCHMIDT, B. AHN, J. COMETTOMUNIZ, and M. ABRAHAM. "Chemesthesis from volatile organic compounds: Psychophysical and neural responses." Physiology & Behavior 88, no. 4-5 (July 30, 2006): 317–24. http://dx.doi.org/10.1016/j.physbeh.2006.03.035.

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36

Green, Barry G. "Surveying Chemosensory Dysfunction in COVID-19." Chemical Senses 45, no. 7 (September 2020): 509–11. http://dx.doi.org/10.1093/chemse/bjaa048.

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Анотація:

Abstract Soon after the outbreak of COVID-19, reports that smell and taste are disrupted by the illness drew the attention of chemosensory scientists and clinicians throughout the world. While other upper respiratory viruses are known to produce such disruptions, their occurrence with the deadly and highly infectious SARS-CoV-2 virus raised new questions about the nature of the deficits, their cause, and whether they might serve as indicators of the onset of the disease. Published in the July and August 2020 issues of Chemical Senses are 2 innovative, large-scale survey studies that were quickly devised and launched by separate multinational groups to address these questions in olfaction, taste, and chemesthesis. The surveys, which took different approaches and had somewhat different goals, add significant new data on the incidence and severity of smell loss in COVID-19, and the potential for olfactory dysfunction to serve as an indicator of the spread and severity of the disease. Less definitive evidence of the frequency, characteristics, and magnitude of disruptions in taste and chemesthesis point to the need for future survey studies that combine and refine the strengths of the present ones, as well as clinical studies designed to selectively measure deficits in all 3 chemosensory systems.

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GREEN, B., M. ALVAREZREEVES, P. GEORGE, and C. AKIRAV. "Chemesthesis and taste: Evidence of independent processing of sensation intensity." Physiology & Behavior 86, no. 4 (November 15, 2005): 526–37. http://dx.doi.org/10.1016/j.physbeh.2005.08.038.

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Green, B. G. "Chemesthesis and the Chemical Senses as Components of a "Chemofensor Complex"." Chemical Senses 37, no. 3 (December 30, 2011): 201–6. http://dx.doi.org/10.1093/chemse/bjr119.

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39

Bandell, Michael, Lindsey J. Macpherson, and Ardem Patapoutian. "From chills to chilis: mechanisms for thermosensation and chemesthesis via thermoTRPs." Current Opinion in Neurobiology 17, no. 4 (August 2007): 490–97. http://dx.doi.org/10.1016/j.conb.2007.07.014.

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GREEN, B., and J. HAYES. "Capsaicin as a probe of the relationship between bitter taste and chemesthesis." Physiology & Behavior 79, no. 4-5 (September 2003): 811–21. http://dx.doi.org/10.1016/s0031-9384(03)00213-0.

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Claeson, Anna-Sara, and Steven Nordin. "Gender Differences in Nasal Chemesthesis: A Study of Detection and Perceived Intensity." Chemosensory Perception 4, no. 1-2 (March 29, 2011): 25–31. http://dx.doi.org/10.1007/s12078-011-9084-6.

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Alimohammadi, Hessamedin, and Wayne L. Silver. "Nasal Chemesthesis: Similarities Between Humans and Rats Observed in In Vivo Experiments." Chemosensory Perception 8, no. 2 (August 2015): 85–95. http://dx.doi.org/10.1007/s12078-015-9189-4.

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Steele, Catriona M., Pascal H. H. M. van Lieshout, and Cathy A. Pelletier. "The Influence of Stimulus Taste and Chemesthesis on Tongue Movement Timing in Swallowing." Journal of Speech, Language, and Hearing Research 55, no. 1 (February 2012): 262–75. http://dx.doi.org/10.1044/1092-4388(2011/11-0012).

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44

Bassoli, Angela, Gigliola Borgonovo, Gilberto Busnelli, and Gabriella Morini. "Synthesis of a New Family ofN-Aryl Lactams Active on Chemesthesis and Taste." European Journal of Organic Chemistry 2006, no. 7 (April 2006): 1656–63. http://dx.doi.org/10.1002/ejoc.200500677.

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Conner, William E., Kerensa M. Alley, Jonathan R. Barry, and Amanda E. Harper. "Has Vertebrate Chemesthesis Been a Selective Agent in the Evolution of Arthropod Chemical Defenses?" Biological Bulletin 213, no. 3 (December 2007): 267–73. http://dx.doi.org/10.2307/25066644.

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Yamasaki, Miyako, Satoru Ebihara, Takae Ebihara, Shannon Freeman, Shinsuke Yamanda, Masanori Asada, Motoki Yoshida, and Hiroyuki Arai. "Cough reflex and oral chemesthesis induced by capsaicin and capsiate in healthy never-smokers." Cough 3, no. 1 (2007): 9. http://dx.doi.org/10.1186/1745-9974-3-9.

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47

Menini, Anna, and Simone Pifferi. "New Whiffs About Chemesthesis. Focus on “TRPM5-Expressing Solitary Chemosensory Cells Respond to Odorous Irritants”." Journal of Neurophysiology 99, no. 3 (March 2008): 1055–56. http://dx.doi.org/10.1152/jn.00043.2008.

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48

Sen, Amarnath. "Does serotonin deficiency lead to anosmia, ageusia, dysfunctional chemesthesis and increased severity of illness in COVID-19?" Medical Hypotheses 153 (August 2021): 110627. http://dx.doi.org/10.1016/j.mehy.2021.110627.

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Pellegrino, Robert, Keiland W. Cooper, Antonella Di Pizio, Paule V. Joseph, Surabhi Bhutani, and Valentina Parma. "Coronaviruses and the Chemical Senses: Past, Present, and Future." Chemical Senses 45, no. 6 (May 14, 2020): 415–22. http://dx.doi.org/10.1093/chemse/bjaa031.

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Анотація:

Abstract A wealth of rapidly evolving reports suggests that olfaction and taste disturbances may be manifestations of the novel COVID-19 pandemic. While otolaryngological societies worldwide have started to consider chemosensory evaluation as a screening tool for COVID-19 infection, the true nature of the relationship between the changes in chemosensory ability and COVID-19 is unclear. Our goal with this review is to provide a brief overview of published and archived literature, as well as the anecdotal reports and social trends related to this topic up to April 29, 2020. We also aim to draw parallels between the clinical/chemosensory symptomology reported in association to past coronavirus pandemics (such as SARS and MERS) and the novel COVID-19. This review also highlights current evidence on persistent chemosensory disturbances after the infection has resolved. Overall, our analysis pinpoints the need for further studies: (1) to better quantify olfaction and taste disturbances associated with SARS-CoV-2 infection, compared to those of other viral and respiratory infections, (2) to understand the relation between smell, taste, and chemesthesis disturbances in COVID-19, and (3) to understand how persistent are these disturbances after the infection has resolved.

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Cometto-Muñiz, J. Enrique, and Michael H. Abraham. "A cut-off in ocular chemesthesis from vapors of homologous alkylbenzenes and 2-ketones as revealed by concentration-detection functions." Toxicology and Applied Pharmacology 230, no. 3 (August 1, 2008): 298–303. http://dx.doi.org/10.1016/j.taap.2008.03.011.

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