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Development of an Umami Taste Sensitivity Test and Its Clinical Use

There is a close relationship between perception of umami, which has become recognized as the fifth taste, and the human physical condition. We have developed a clinical test for umami taste sensitivity using a filter paper disc with a range of six monosodium glutamate (MSG) concentrations. We recru...

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Autores principales: Satoh-Kuriwada, Shizuko, Kawai, Misako, Iikubo, Masahiro, Sekine-Hayakawa, Yuki, Shoji, Noriaki, Uneyama, Hisayuki, Sasano, Takashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3991614/
https://www.ncbi.nlm.nih.gov/pubmed/24748056
http://dx.doi.org/10.1371/journal.pone.0095177
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author Satoh-Kuriwada, Shizuko
Kawai, Misako
Iikubo, Masahiro
Sekine-Hayakawa, Yuki
Shoji, Noriaki
Uneyama, Hisayuki
Sasano, Takashi
author_facet Satoh-Kuriwada, Shizuko
Kawai, Misako
Iikubo, Masahiro
Sekine-Hayakawa, Yuki
Shoji, Noriaki
Uneyama, Hisayuki
Sasano, Takashi
author_sort Satoh-Kuriwada, Shizuko
collection PubMed
description There is a close relationship between perception of umami, which has become recognized as the fifth taste, and the human physical condition. We have developed a clinical test for umami taste sensitivity using a filter paper disc with a range of six monosodium glutamate (MSG) concentrations. We recruited 28 patients with taste disorders (45–78 years) and 184 controls with no taste disorders (102 young [18–25 years] and 82 older [65–89 years] participants). Filter paper discs (5 mm dia.) were soaked in aqueous MSG solutions (1, 5, 10, 50, 100 and 200 mM), then placed on three oral sites innervated by different taste nerves. The lowest concentration participants correctly identified was defined as the recognition threshold (RT) for MSG. This test showed good reproducibility for inter- and intra-observer variability. We concluded that: (1) The RT of healthy controls differed at measurement sites innervated by different taste nerves; that is, the RT of the anterior tongue was higher than that of either the posterior tongue or the soft palate in both young and older individuals. (2) No significant difference in RT was found between young adults and older individuals at any measurement site. (3) The RT of patients with taste disorders was higher before treatment than that of the healthy controls at any measurement site. (4) The RT after treatment in these patients improved to the same level as that of the healthy controls. (5) The cutoff values of RT, showing the highest diagnostic accuracy (true positives + true negatives), were 200 mM MSG for AT and 50 mM MSG for PT and SP. The diagnostic accuracy at these cutoff values was 0.92, 0.87 and 0.86 for AT, PT and SP, respectively. Consequently, this umami taste sensitivity test is useful for discriminating between normal and abnormal umami taste sensations.
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spelling pubmed-39916142014-04-21 Development of an Umami Taste Sensitivity Test and Its Clinical Use Satoh-Kuriwada, Shizuko Kawai, Misako Iikubo, Masahiro Sekine-Hayakawa, Yuki Shoji, Noriaki Uneyama, Hisayuki Sasano, Takashi PLoS One Research Article There is a close relationship between perception of umami, which has become recognized as the fifth taste, and the human physical condition. We have developed a clinical test for umami taste sensitivity using a filter paper disc with a range of six monosodium glutamate (MSG) concentrations. We recruited 28 patients with taste disorders (45–78 years) and 184 controls with no taste disorders (102 young [18–25 years] and 82 older [65–89 years] participants). Filter paper discs (5 mm dia.) were soaked in aqueous MSG solutions (1, 5, 10, 50, 100 and 200 mM), then placed on three oral sites innervated by different taste nerves. The lowest concentration participants correctly identified was defined as the recognition threshold (RT) for MSG. This test showed good reproducibility for inter- and intra-observer variability. We concluded that: (1) The RT of healthy controls differed at measurement sites innervated by different taste nerves; that is, the RT of the anterior tongue was higher than that of either the posterior tongue or the soft palate in both young and older individuals. (2) No significant difference in RT was found between young adults and older individuals at any measurement site. (3) The RT of patients with taste disorders was higher before treatment than that of the healthy controls at any measurement site. (4) The RT after treatment in these patients improved to the same level as that of the healthy controls. (5) The cutoff values of RT, showing the highest diagnostic accuracy (true positives + true negatives), were 200 mM MSG for AT and 50 mM MSG for PT and SP. The diagnostic accuracy at these cutoff values was 0.92, 0.87 and 0.86 for AT, PT and SP, respectively. Consequently, this umami taste sensitivity test is useful for discriminating between normal and abnormal umami taste sensations. Public Library of Science 2014-04-18 /pmc/articles/PMC3991614/ /pubmed/24748056 http://dx.doi.org/10.1371/journal.pone.0095177 Text en © 2014 Satoh-Kuriwada et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Satoh-Kuriwada, Shizuko
Kawai, Misako
Iikubo, Masahiro
Sekine-Hayakawa, Yuki
Shoji, Noriaki
Uneyama, Hisayuki
Sasano, Takashi
Development of an Umami Taste Sensitivity Test and Its Clinical Use
title Development of an Umami Taste Sensitivity Test and Its Clinical Use
title_full Development of an Umami Taste Sensitivity Test and Its Clinical Use
title_fullStr Development of an Umami Taste Sensitivity Test and Its Clinical Use
title_full_unstemmed Development of an Umami Taste Sensitivity Test and Its Clinical Use
title_short Development of an Umami Taste Sensitivity Test and Its Clinical Use
title_sort development of an umami taste sensitivity test and its clinical use
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3991614/
https://www.ncbi.nlm.nih.gov/pubmed/24748056
http://dx.doi.org/10.1371/journal.pone.0095177
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