Excessive intake of sodium, sugar, fats, and other unhealthy dietary patterns significantly contribute to cardiovascular disease (CVD) risk and, among those with diagnosed CVD, to deleterious outcomes. Taste perception is one of the most important factors influencing dietary intake and there are many factors that can alter it such as medication and genetic variations. Yet there has been relatively little research on influences of taste perception on self-management of CVD and CVD risk. The purpose of this dissertation is to examine the association of various factors and taste perception in order to add to our understanding of what may or may not influence dietary consumption behaviors among persons at-risk for or with diagnosed CVD. The specific aims of this dissertation were to 1) examine the association between dietary sodium consumption and antihypertensive medication regimen in patients with heart failure (HF); 2) examine the associations between variants of the TAS2R38 haplotype and dietary intake patterns of salt, sugar, fat, alcohol and vegetables in community dwelling adults in Appalachia Kentucky with 2 or more CVD risk factors; and 3) examine associations between the TAS2R38 haplotype and salt taste sensitivity and sodium consumption in patients with HF and their family caregivers. Specific aim one was addressed by evaluating whether prescribed diuretic, beta blocker, angiotensin II receptor blockers (ARBs), and angiotensin converting enzyme (ACE) inhibitors predicted sodium consumption as evidenced by sodium density in a sample of patients with HF when controlling for age, gender, ethnicity, smoking status, New York Heart Association (NYHA) class and body mass index (BMI). The results of this study indicate that, among patients with HF, prescribed ACE inhibitor is predictive of higher sodium consumption but not prescribed diuretics, beta blockers and angiotensin receptor blockers. To address specific aim two, a secondary analysis of data of a sample of adults living in rural Appalachia with 2 or more CVD risk factors was conducted. We examined if having one or two PAV haplotypes was predictive of patterns of salt, sugar, fat, alcohol and vegetable consumption, controlling for age, gender, smoking status, BMI, and prescribed ACE and ARB. There were no associations between TAS2R38 haplotype and any of these dietary intake patterns. Specific aim three was addressed in a study to examine the associations between the TAS2R38 haplotype and salt taste sensitivity and sodium consumption as indicated by 24-hour urinary sodium excretion in patients with HF and their family caregivers, controlling for age, gender, ethnicity, smoking status, and fungiform papillae number. Our outcomes indicated that haplotype did not predict salt taste sensitivity but did predict 24-hour urinary sodium excretion, with significantly less levels of urinary sodium excretion among participants who were homozygous for the PAV haplotype compared to those who were heterozygous for the PAV haplotype or homozygous for the AVI haplotype. The results of these studies, separately and in concert, provide greater understanding of influences of taste perception on self-management among people who are at-risk for or who have diagnosed CVD.

Salty taste has evolved to maintain electrolyte homeostasis, serving as a detector for salt containing food. In rodents, salty taste involves at least two transduction mechanisms. One is sensitive to the drug amiloride and specific for Na+, involving epithelial sodium channel (ENaC). A second rodent transduction pathway, which is triggered by various cations, is amiloride insensitive and not almost understood to date. Studies in primates showed amiloride-sensitive as well as amiloride-insensitive gustatory responses to NaCl, implying a role of both salt taste transduction pathways in humans. However, sensory studies in humans point to largely amiloride-insensitive sodium taste perception. An involvement of ENaC in human sodium taste perception was not shown, so far. In this study, ENaC subunit protein and mRNA could be localized to human taste bud cells (TBC). Thus, basolateral αβγ-ENaC ion channels are likely in TBC of circumvallate papillae, possibly mediating basolateral sodium entry. Similarly, basolateral βγ-ENaC might play a role in fungiform TBC. Strikingly, δ-ENaC subunit was confined to taste bud pores of both papillae, likely mediating gustatory sodium entry in TBC, either apical or paracellular via tight junctions. However, regional separation of δ-ENaC and βγ-ENaC in fungiform and circumvallate TBC indicate the presence of unknown interaction partner necessary to assemble into functional ion channels. However, screening of a macaque taste tissue cDNA library did neither reveal polypeptides assembling into a functional cation channel by interaction with δ-ENaC or βγ-ENaC nor ENaC independent salt taste receptor candidates. Thus, ENaC subunits are likely involved in human taste transduction, while exact composition and identity of an amiloride (in)sensitive salt taste receptors remain unclear. Localization of δ-ENaC in human taste pores strongly suggests a role in human taste transduction. In contrast, δ-ENaC is classified as pseudogene Scnn1d in mouse. However, no experimental detected sequences are annotated, while evidences for parts of Scnn1d derived mRNAs exist. In order to elucidate if Scnn1d is possibly involved in rodent salt taste perception, Scnn1d was evaluated in this study to clarify if Scnn1d is a gene or a transcribed pseudogene in mice. Comparative mapping of human SCNN1D to mouse chromosome 4 revealed complete Scnn1d sequence as well as its pseudogenization by Mus specific endogenous retroviruses. Moreover, tissue specific transcription of unitary Scnn1d pseudogene was found in mouse vallate papillae, kidney and testis and led to identification of nine Scnn1d transcripts. In vitro translation experiments showed that Scnn1d transcripts are coding competent for short polypeptides, possibly present in vivo. However, no sodium channel like function or sodium channel modulating activity was evident for Scnn1d transcripts and/or derived polypeptides. Thus, an involvement of mouse δ-ENaC in sodium taste transduction is unlikely and points to species specific differences in salt taste transduction mechanisms. / Der Salzgeschmack ermöglicht elektrolytreiche Nahrungsquellen zu erkennen und ist eine essentielle Komponente für den Erhalt des Elektrolythaushalts. In Nagern sind bisher zwei Mechanismen bekannt, welche an der Vermittlung des Salzgeschmacks beteiligt sind. Ein Natrium-spezifischer, Amilorid-sensitiver Signaltransduktionsweg wird über den epithelialen Natriumkanal (ENaC) vermittelt. Ein weiterer, bisher ungeklärter Transduktionsweg, ist Amilorid-unempfindlich und wird durch verschiedene Kationen vermittelt. Studien in Primaten konnten Amilorid-sensitive als auch -insensitive gustatorische Signaltransduktionswege nachweisen, wohingegen sensorische Studien auf eine Amilorid-Unempfindlichkeit des Natrium-spezifischen humanen Salzgeschmacks hinweisen. Eine Beteiligung des ENaC bei der Vermittlung des menschlichen Salzgeschmacks wurde bislang nicht gezeigt. In dieser Arbeit konnte die mRNA als auch Proteine von ENaC Untereineiten in menschlichen Geschmacksrezeptorzellen (GRZ) lokalisiert werden. Demzufolge, sind αβγ-ENaC Ionenkanäle möglicherweise an einem basolateralen Natriumeinstrom in circumvallaten GRZ beteiligt. Die basolaterale Lokalisation von βγ-ENaC in fungiformen GRZ weißt auf eine gleichartige Funktion hin. Die außergewöhnliche Lokalisation der δ-ENaC Untereineit ausschließlich in der Porenregion von Geschmacksknospen beider Geschmackspapillen, legt eine Beteiligung dieser ENaC Untereinheit bei der Vermittlung geschmacksrelevanter apikaler bzw. transzellulärer Natriumströme nahe. Gleichwohl weist die räumliche Trennung von apikalen δ-ENaC und basolateralen βγ-ENaC auf die Existenz unbekannter Interaktionspartner hin, da beide getrennt voneinander nicht in der Lage sind effektive Natriumkanäle zu assemblieren. Die Durchmusterung einer geschmacksrelevanten cDNA Bibliothek führte weder zur Identifikation von ENaC Interaktionspartnern, noch von ENaC unabhängigen Polypeptiden, welche in der Lage sind einen Kationenkanal zu bilden. Die genaue Zusammensetzung humaner Amilorid- (in)sensitiver Salzrezeptoren bleibt daher unklar und ein spannendes Feld. Der Nachweis von ENaC in humanen GRZ und insbesondere die Poren assoziierte Lokalisation der δ-ENaC Untereinheit impliziert eine wichtige Rolle bei der gustatorischen Signaltransduktion. Erstaunlicherweise ist die orthologe δ-ENaC Untereinheit der Maus als Scnn1d Pseudogen klassifiziert. Neben dieser automatischen Annotierung sind keine experimentell ermittelten Sequenzen in Datenbanken hinterlegt obwohl Scnn1d abgeleitete mRNA nachgewiesen werden konnte. Im Rahmen dieser Arbeit wurde untersucht ob Scnn1d ein Gen oder ein transkribiertes Pseudogen ist, um eine mögliche Rolle bei der Transduktion des murinen Salzgeschmacks zu klären. Durch Sequenzabgleich mit humanen SCNN1D konnte das vollständige Scnn1d Gen auf dem Chromosom 4 der Maus identifiziert werden, wobei sich dessen Pseudogenisierung durch Mus spezifische endogene Retroviren zeigte. Darüber hinaus wurden neun gewebsspezifische Scnn1d Transkripte nachgewiesen, welche für kurze Polypeptide kodieren. Eine mögliche Funktion derselben als Ionenkanal bzw. eine modulatorische Funktion konnte nicht gezeigt werden. Eine Beteiligung des pseudogenisierten δ-ENaC an der Vermittlung des Salzgeschmacks der Maus ist daher unwahrscheinlich und deutet auf Speziesunterschiede der Salzgeschmacksvermittlung hin.

O objetivo do estudo foi entender a influência da marca na percepção de sabor do chocolate pelos consumidores. Foram avaliados 16 sujeitos (31,8 anos, ± 4,2 anos, 8 mulheres) medindo suas avaliações sobre os sabores de chocolates de diferentes marcas, com e sem o conhecimento da marca, e também sobre as marcas sem degustação do produto, como expectativa de sabor, utilizando Escalonamento Psicofísico de Estimativa de Magnitude Direta (EMD). Este método obtém do sujeito a sua impressão subjetiva direta do estímulo físico. Um chocolate foi escolhido como referencia (módulo) e recebeu o valor numérico de 100. A tarefa dos sujeitos foi degustar os chocolates, comparando com a degustação do módulo, e atribuir notas de acordo com a diferença de percepção de sabor, se a percepção de sabor fosse duas vezes melhor do que o módulo, ele deveria designar uma nota duas vezes o valor de referência. O procedimento foi o mesmo para as duas outras condições experimentais, marca e sabor conhecendo a marca. O expoente da curva de potência foi utilizado como a quantificação da magnitude da percepção dos sujeitos. O expoente obtido na avaliação somente do chocolate foi de 0,389 (Coeficiente de Correlação de Pearson r2=0,94) enquanto que somente da marca foi de 0,581 (r2=0,96). Teoricamente pode-se determinar o expoente da percepção de sabor com conhecimento da marca que seria 0,389/0,581 = 0,669, sendo que o expoente obtido empiricamente foi de 0,675 (r2=0,92). Assim concluí-se que a utilização da metodologia de Estimativa de Magnitude Direta para quantificar a preferência subjetiva dos sujeitos por chocolates considerando 2 variáveis, sabor e marca, foi bem sucedida. Os resultados sugerem que a associação de marca e sabor contribui para um efeito mais poderoso sobre a decisão sobre quanto o chocolate é mais saboroso. E como o expoente da percepção do sabor sabendo a marca é maior que os outros dois expoentes isolados pode-se sugerir que a marca possui uma grande influência na decisão / The aim of study was understand brand influence on consumer perception of chocolate flavor. 16 subjects (31.8 years, ± 4.2 years, 8 women) were evaluated by measuring their reviews of the flavors of different brands of chocolates, with and without the knowledge of the brand, and also about the brands without tasting the product, as expectation of flavor, using Psychophysical Scaling of Direct Ratio Magnitude Estimation (RME). This method gets the subject direct subjective impression of the physical stimulus. A chocolate was chosen as reference (modulus) and received the numerical value of 100. The task of subjects was tasting the chocolates, compare to the tasting of the module and assign grades according to the difference in taste perception, if perception of flavor was twice better than module, he should assign a score twice the reference value. The procedure was the same for the other two experimental conditions brand and flavor knowing the brand. The exponent of power law was used to quantify the magnitude of the perception of the subjects. The obtained exponent when examining only chocolate was 0.389 (Pearson correlation coefficient r2=0.94) while only the brand was 0.581 (r2=0.96). Theoretically, we can determine the exponent of the perception of flavor with brand awareness that would be 0.389/0.581=0.669, where the exponent obtained empirically was 0.675 (r2=0.92). Thus we conclude that the use of the methodology of Direct Ratio Magnitude Estimation to quantify the subject subjective preference for chocolate, considering two variables, flavor and brand, was successful. The results suggest that the association of brand and flavor makes for a more powerful effect on the decision about how much chocolate is tastier. And as the exponent of flavor perception knowing the brand is bigger than the other two isolates exponents can suggest that the brand has a great influence on the decision

INTRODUÇÃO: Dor facial crônica abrange várias condições que podem se apresentar isoladas ou concomitantes, cujas evidências têm apontado para o impacto local e na saúde como um todo. Morbidades odontológicas e sistêmicas podem estar presentes nesses indivíduos e afetar a sensibilidade álgica. Assim, o objetivo deste estudo foi investigar doentes com dor facial crônica quanto à prevalência e perfil de morbidades odontológicas e sistêmicas, em comparação com indivíduos sem dor facial. MÉTODOS: Cento e sessenta e quatro pacientes do ambulatório de Dor Neuropática Orofacial do Hospital das Clínicas da Faculdade de Medicina da Universidade de São Paulo, com idade média de 57,7±15,75 anos, e 133 indivíduos-controles sem queixas de dor, com idade média de 49,83±22,55 anos, foram selecionados. Foram avaliadas as características clínicas e funcionais orofaciais e o histórico médico prévio, sendo utilizado um protocolo de avaliação sensitiva superficial que incluiu as seguintes modalidades: percepção mecânica (táctil e vibratória), percepção térmica (frio e calor), percepção álgica (superficial e profunda), percepção à estimulação elétrica, sensibilidade gustativa (doce, azedo, amargo e salgado) e limiar olfativo. Para a tabulação, os doentes foram divididos em dois subgrupos (dor facial neuropática e dor facial complexa). Os dados foram analisados estatisticamente considerando-se um nível de significância de 5%. RESULTADOS: Houve maior prevalência de doenças gastrointestinais, respiratórias e psiquiátricas no grupo de dor facial complexa quando comparado aos outros dois grupos estudados (dor facial neuropática e controle) (p < 0,033, p < 0,014 e p < 0,001, respectivamente). A prevalência de ausências dentárias foi maior nos indivíduos com dor neuropática (49,2%) quando comparados ao grupo de dor complexa (37,9%) e aos controles (30,1%). Estes últimos apresentaram mais cáries do que os doentes com dor, enquanto que alterações mandibulares foram mais comuns nos grupos de doentes (p < 0,050). Os doentes com dor neuropática apresentaram mais bruxismo (p=0,005), e os diversos tratamentos odontológicos, fisioterápicos e cirúrgicos se associaram a alterações nos limiares sensitivos. Quanto às morbidades sistêmicas, houve maior prevalência de doenças cardiovasculares na maioria dos grupos de doentes, sendo que tanto estas quanto os fármacos utilizados para seu tratamento também estavam relacionados principalmente a anormalidades sensitivas somestésicas e olfativas. CONCLUSÕES: A maior prevalência de morbidades em doentes com dor facial complexa parece relacionar-se com um caráter sindrômico e funcional dessas condições, sendo que a presença de morbidades se associou com a dor e com alterações sensitivas. O grupo de dor facial neuropática apresentou maior comprometimento funcional mandibular e perdas dentárias, sendo que estas se associaram a morbidades sistêmicas / INTRODUCTION: Chronic facial pain is a term that includes several conditions that might be present isolated or concomitant. The evidences have suggested an impact in general health and dental or systemic comorbidities can be found in these patients affecting their sensory pain perception. Thus, the objective of this study was to investigate patients with chronic facial pain about the prevalence and profile of general and local oral conditions in comparison to subjects with no facial pain complaint. METHODS: Hundred-sixty-four patients from the Neuropathic Facial Pain Clinic of Hospital das Clínicas of the Medical School of the University of São Paulo, with mean age of 57.7±15.75 years old, and 133 control subjects with no pain complaints, with mean age of 49.83±22.55 years old, were selected. The evaluation protocol included: clinical and functional orofacial characteristics, previous medical history and sensory evaluation of the following modalities: mechanical (tactile and vibratory), thermal (cold and warm), pain (superficial and deep), electric stimulation, gustative (sweet, sour, bitter and salty) and olfactory thresholds. The patients were divided into two subgroups (neuropathic facial pain and complex facial pain). Data were statistically analyzed considering a significance level of 5%. RESULTS: The prevalence of gastrointestinal, respiratory and psychiatric diseases was higher in the group of patients with complex facial pain compared to the other groups (p < 0.033, p < 0.014 e p < 0.001, respectively). The frequency of dental absences was higher in patients with neuropathic pain (49,2%) when compared to complex facial pain (37,9%) and controls (30,1%). The controls had more decays that the patients, while mandibular masticatory abnormalities were more frequent among the patients (p < 0.50). Neuropathic facial patients had more bruxism (p=0.005) and the common dental, physiotherapic and surgical treatments were associated with abnormalities in sensory thresholds. Cardiovascular disease was the most common morbidity, and systemic conditions as well as the medication to treat them were associated with abnormalities in somatosensory and olfactory thresholds, mainly. CONCLUSIONS: The high prevalence of morbidities in patients with complex facial pain seems to be associated with a syndromic and functional aspect of these conditions; the frequency of systemic morbidities and pain were associated with sensory abnormalities. Patients with neuropathic facial pain had more mandibular function complications and teeth losses, which were associated with systemic morbidities

O objetivo do estudo foi entender a influência da marca na percepção de sabor do chocolate pelos consumidores. Foram avaliados 16 sujeitos (31,8 anos, ± 4,2 anos, 8 mulheres) medindo suas avaliações sobre os sabores de chocolates de diferentes marcas, com e sem o conhecimento da marca, e também sobre as marcas sem degustação do produto, como expectativa de sabor, utilizando Escalonamento Psicofísico de Estimativa de Magnitude Direta (EMD). Este método obtém do sujeito a sua impressão subjetiva direta do estímulo físico. Um chocolate foi escolhido como referencia (módulo) e recebeu o valor numérico de 100. A tarefa dos sujeitos foi degustar os chocolates, comparando com a degustação do módulo, e atribuir notas de acordo com a diferença de percepção de sabor, se a percepção de sabor fosse duas vezes melhor do que o módulo, ele deveria designar uma nota duas vezes o valor de referência. O procedimento foi o mesmo para as duas outras condições experimentais, marca e sabor conhecendo a marca. O expoente da curva de potência foi utilizado como a quantificação da magnitude da percepção dos sujeitos. O expoente obtido na avaliação somente do chocolate foi de 0,389 (Coeficiente de Correlação de Pearson r2=0,94) enquanto que somente da marca foi de 0,581 (r2=0,96). Teoricamente pode-se determinar o expoente da percepção de sabor com conhecimento da marca que seria 0,389/0,581 = 0,669, sendo que o expoente obtido empiricamente foi de 0,675 (r2=0,92). Assim concluí-se que a utilização da metodologia de Estimativa de Magnitude Direta para quantificar a preferência subjetiva dos sujeitos por chocolates considerando 2 variáveis, sabor e marca, foi bem sucedida. Os resultados sugerem que a associação de marca e sabor contribui para um efeito mais poderoso sobre a decisão sobre quanto o chocolate é mais saboroso. E como o expoente da percepção do sabor sabendo a marca é maior que os outros dois expoentes isolados pode-se sugerir que a marca possui uma grande influência na decisão / The aim of study was understand brand influence on consumer perception of chocolate flavor. 16 subjects (31.8 years, ± 4.2 years, 8 women) were evaluated by measuring their reviews of the flavors of different brands of chocolates, with and without the knowledge of the brand, and also about the brands without tasting the product, as expectation of flavor, using Psychophysical Scaling of Direct Ratio Magnitude Estimation (RME). This method gets the subject direct subjective impression of the physical stimulus. A chocolate was chosen as reference (modulus) and received the numerical value of 100. The task of subjects was tasting the chocolates, compare to the tasting of the module and assign grades according to the difference in taste perception, if perception of flavor was twice better than module, he should assign a score twice the reference value. The procedure was the same for the other two experimental conditions brand and flavor knowing the brand. The exponent of power law was used to quantify the magnitude of the perception of the subjects. The obtained exponent when examining only chocolate was 0.389 (Pearson correlation coefficient r2=0.94) while only the brand was 0.581 (r2=0.96). Theoretically, we can determine the exponent of the perception of flavor with brand awareness that would be 0.389/0.581=0.669, where the exponent obtained empirically was 0.675 (r2=0.92). Thus we conclude that the use of the methodology of Direct Ratio Magnitude Estimation to quantify the subject subjective preference for chocolate, considering two variables, flavor and brand, was successful. The results suggest that the association of brand and flavor makes for a more powerful effect on the decision about how much chocolate is tastier. And as the exponent of flavor perception knowing the brand is bigger than the other two isolates exponents can suggest that the brand has a great influence on the decision

INTRODUÇÃO: Dor facial crônica abrange várias condições que podem se apresentar isoladas ou concomitantes, cujas evidências têm apontado para o impacto local e na saúde como um todo. Morbidades odontológicas e sistêmicas podem estar presentes nesses indivíduos e afetar a sensibilidade álgica. Assim, o objetivo deste estudo foi investigar doentes com dor facial crônica quanto à prevalência e perfil de morbidades odontológicas e sistêmicas, em comparação com indivíduos sem dor facial. MÉTODOS: Cento e sessenta e quatro pacientes do ambulatório de Dor Neuropática Orofacial do Hospital das Clínicas da Faculdade de Medicina da Universidade de São Paulo, com idade média de 57,7±15,75 anos, e 133 indivíduos-controles sem queixas de dor, com idade média de 49,83±22,55 anos, foram selecionados. Foram avaliadas as características clínicas e funcionais orofaciais e o histórico médico prévio, sendo utilizado um protocolo de avaliação sensitiva superficial que incluiu as seguintes modalidades: percepção mecânica (táctil e vibratória), percepção térmica (frio e calor), percepção álgica (superficial e profunda), percepção à estimulação elétrica, sensibilidade gustativa (doce, azedo, amargo e salgado) e limiar olfativo. Para a tabulação, os doentes foram divididos em dois subgrupos (dor facial neuropática e dor facial complexa). Os dados foram analisados estatisticamente considerando-se um nível de significância de 5%. RESULTADOS: Houve maior prevalência de doenças gastrointestinais, respiratórias e psiquiátricas no grupo de dor facial complexa quando comparado aos outros dois grupos estudados (dor facial neuropática e controle) (p < 0,033, p < 0,014 e p < 0,001, respectivamente). A prevalência de ausências dentárias foi maior nos indivíduos com dor neuropática (49,2%) quando comparados ao grupo de dor complexa (37,9%) e aos controles (30,1%). Estes últimos apresentaram mais cáries do que os doentes com dor, enquanto que alterações mandibulares foram mais comuns nos grupos de doentes (p < 0,050). Os doentes com dor neuropática apresentaram mais bruxismo (p=0,005), e os diversos tratamentos odontológicos, fisioterápicos e cirúrgicos se associaram a alterações nos limiares sensitivos. Quanto às morbidades sistêmicas, houve maior prevalência de doenças cardiovasculares na maioria dos grupos de doentes, sendo que tanto estas quanto os fármacos utilizados para seu tratamento também estavam relacionados principalmente a anormalidades sensitivas somestésicas e olfativas. CONCLUSÕES: A maior prevalência de morbidades em doentes com dor facial complexa parece relacionar-se com um caráter sindrômico e funcional dessas condições, sendo que a presença de morbidades se associou com a dor e com alterações sensitivas. O grupo de dor facial neuropática apresentou maior comprometimento funcional mandibular e perdas dentárias, sendo que estas se associaram a morbidades sistêmicas / INTRODUCTION: Chronic facial pain is a term that includes several conditions that might be present isolated or concomitant. The evidences have suggested an impact in general health and dental or systemic comorbidities can be found in these patients affecting their sensory pain perception. Thus, the objective of this study was to investigate patients with chronic facial pain about the prevalence and profile of general and local oral conditions in comparison to subjects with no facial pain complaint. METHODS: Hundred-sixty-four patients from the Neuropathic Facial Pain Clinic of Hospital das Clínicas of the Medical School of the University of São Paulo, with mean age of 57.7±15.75 years old, and 133 control subjects with no pain complaints, with mean age of 49.83±22.55 years old, were selected. The evaluation protocol included: clinical and functional orofacial characteristics, previous medical history and sensory evaluation of the following modalities: mechanical (tactile and vibratory), thermal (cold and warm), pain (superficial and deep), electric stimulation, gustative (sweet, sour, bitter and salty) and olfactory thresholds. The patients were divided into two subgroups (neuropathic facial pain and complex facial pain). Data were statistically analyzed considering a significance level of 5%. RESULTS: The prevalence of gastrointestinal, respiratory and psychiatric diseases was higher in the group of patients with complex facial pain compared to the other groups (p < 0.033, p < 0.014 e p < 0.001, respectively). The frequency of dental absences was higher in patients with neuropathic pain (49,2%) when compared to complex facial pain (37,9%) and controls (30,1%). The controls had more decays that the patients, while mandibular masticatory abnormalities were more frequent among the patients (p < 0.50). Neuropathic facial patients had more bruxism (p=0.005) and the common dental, physiotherapic and surgical treatments were associated with abnormalities in sensory thresholds. Cardiovascular disease was the most common morbidity, and systemic conditions as well as the medication to treat them were associated with abnormalities in somatosensory and olfactory thresholds, mainly. CONCLUSIONS: The high prevalence of morbidities in patients with complex facial pain seems to be associated with a syndromic and functional aspect of these conditions; the frequency of systemic morbidities and pain were associated with sensory abnormalities. Patients with neuropathic facial pain had more mandibular function complications and teeth losses, which were associated with systemic morbidities

Purpose The aim of the study was to investigate whether caries-active and caries-free children differ in terms of their taste perception for sweet, sour, salty and bitter. - Methods The study group consisted of 100 children aged 5–10 years: 50 caries-free children and 50 children with at least four untreated carious lesions. Taste perception was analysed using two test systems. First, filter paper strips impregnated with four taste qualities (sweet, sour, salty, and bitter) at four defined intensities were used (“taste strips”). Then a tasting spray in suprathreshold concentration of the respective taste was applied. The children were asked to name the perceived taste. The parents answered a questionnaire about the children’s dietary habits. - Results The children with high caries activity scored lower on average on the taste strips than the caries-free participants. For the taste sprays, the perception of the taste quality “bitter” was significantly worse in the children with caries than in caries-free children (Mann–Whitney U test p < 0.05). Conclusion The results of this study suggest that taste preferences in children are associated with increased susceptibility to tooth decay.

Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)smaker, provsmakning av tio olika livsmedel med fortsatt samtal om vad dessa smakade. Tredje momentet var träning med grundsmaklösningar där barnen fick öva på att känna igen sött, surt, salt, bittert och umami. Sista momentet var ett grundsmaktest där barnen fick svara vilka grundsmaker de kunde identifiera i varje livsmedel. Resultaten visade på en signifikant skillnad förmåga att uppfatta salt jämfört med övriga grundsmaker, samt en markant ökad förmåga att både identifiera och verbalisera samtliga grundsmaker i livsmedel efter grundsmakträning. Från att ha benämnt ”gott” och ”äckligt” som smaker kunde barnen efter träning i större utsträckning sätta ord på och identifiera flera olika grundsmaker i livsmedlen de smakade. En kort grundsmakträning är en enkel metod som kan bidra till att få små barn att inta ett positivt, nyfiket förhållningssätt till nya smaker och mat i allmänhet. / Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general.

Les insectes ont développé un système chimiosensoriel gustatif leur permettant de discriminer les stimuli sensoriels indispensables à leur survie et à leur reproduction. Afin d’être efficace, le système gustatif doit être sensible et permettre une élimination rapide des molécules sensorielles afin d’éviter la saturation des récepteurs et ainsi assurer la détection et l’intégration des signaux chimiosensoriels. Présentes dans l’espace péri-récepteur, les enzymes du métabolisme des xénobiotiques (EMX), impliquées principalement dans la détoxication des organismes, pourraient avoir un rôle central dans la modification et/ou l’arrêt du signal sensoriel en catalysant la biotransformation de ces molécules et en favorisant leur élimination.Afin d’analyser l’implication des EMX dans les processus chimiosensoriels, nous avons centré notre étude sur le rôle potentiel des Cytochromes P450 (CYP), dans la perception et le métabolisme de la caféine chez Drosophila melanogaster. Nous avons identifié plusieurs CYP dont l’expression est fortement modulée dans les organes sensoriels et dans le corps par la caféine. L’inhibition ciblée de l’expression de certains CYP dans les neurones sensoriels provoque une perturbation de la perception de la caféine, mettant ainsi en évidence le rôle crucial de ces enzymes dans les mécanismes chimiosensoriels. En parallèle, nous avons caractérisé le métabolisme de la caféine chez la drosophile puis, nous avons mis en évidence l’implication directe de CYP6d5 dans la dégradation de la caféine en théobromine.L’ensemble de ces travaux montre pour la première fois, l’implication directe des cytochromes P450 dans les mécanismes de perception sensorielle et dans le métabolisme de la caféine chez la drosophile. / Insects have developed a gustatory system, allowing them to detect sensory molecules essential to their survival and their reproduction. In order to be efficient, the gustatory system must be sensitive, allowing a rapid elimination of sensory molecules in order to avoid the receptor saturation and insuring the detection and the integration of chemosensory signals.Located in the peri-receptor environment, xenobiotic metabolizing enzymes (EMX), mainly implicated in detoxification, could have a crucial role in the modulation of the sensory signal by catalyzing the biotransformation of sensory molecules and promoting their elimination.To analyze the involvement of XME in chemosensory processes, we focused our project on the putative role of Cytochromes P450 (CYP) in caffeine sensory perception and metabolism in Drosophila melanogaster. We identified several CYP, which the expression is strongly modulated in sensory organs and in the body by caffeine. The specific-targeted silencing of some CYP expression in sensory neurons leads to an alteration of caffeine perception, revealing the crucial role of these enzymes in chemoperceptive processes. In parallel, we characterized the caffeine metabolism in Drosophila, and highlighted a direct involvement of CYP6d5 in the degradation of caffeine into theobromine. This work shows for the first time, a direct implication of cytochromes P450 in sensory perception mechanisms and in the metabolism of caffeine in Drosophila.

A diferença da percepção álgica entre homens e mulheres é, há muito, conhecida e documentada na literatura. Sabe-se também que a sensibilidade feminina varia durante o ciclo menstrual, o que levou à hipótese de que os hormônios ovarianos poderiam estar envolvidosnesse processo. Assim, este estudo teve como objetivo investigar os limiares de sensibilidade somestésica (térmica, dolorosa, tátil, vibratória e elétrica), gustativa e olfativa durante o ciclo menstrual de mulheres saudáveis e a sua relação com as concentrações dos hormônios estrógeno e progesterona na saliva. Foram avaliadas 39 mulheres com idade entre 19 e 47 anos, com ciclos menstruais regulares e sem morbidades associadas à dor. Todas as mulheres foram orientadas quanto aos propósitos desta pesquisa, e somente participaram do estudo aquelas que preencheram os critérios de inclusão e assinaram o termo de consentimento livre e esclarecido. A avaliação foi realizada em três momentos do ciclo menstrual: fase menstrual, fase folicular e fase lútea. Em cada uma dessas fases foram utilizados os seguintes métodos: coleta da saliva no início de cada sessão, para avaliação dos níveis hormonais; avaliação de fluxo salivar; avaliação sensitiva superficial (dor, tato - IITC Woodland Hills, EUA; frio, calor - MSA II e vibratórios - Somedic, Suécia) aplicada na região do ramo maxilar do nervo trigêmeo e na região do antebraço, ambas no lado direito da paciente; e avaliação das sensibilidades gustativa (doce - glicose, salgado - cloreto de sódio, azedo - ácido cítrico e amargo - ureia) e olfativa (isopropanol em diferentes concentrações). Foram observadas oscilações sensitivas em todas as modalidades de acordo com o momento do ciclo menstrual das mulheres avaliadas, sendo que níveis baixos de estrógeno se associaram a altos limiares de dor de profundidade no braço (p=0,008) e na face (p=0,041), altos limiares táteis (p=0,001) e álgicos superficiais (p=0,006) na face. Em contrapartida, altos níveis de progesterona se associaram a altos limiares de dor de profundidade na face (p=0,033) e altos limiares do sabor salgado (p < 0,001). Concluímos que o estrógeno e a progesterona estão envolvidos na neuromodulação da sensibilidade somestésica, gustativa e olfativa de mulheres, durante o ciclo menstrual / There is a sexual difference on pain perception that is supported by the scientific literature. Moreover, sexual hormones seem to be involved in the modulation of sensory detection and there is evidence of sensory variation during the menstrual cycle. Thus, the aim of this study was to investigate the somatosensory (thermal, painful, tactile, vibratory and electric), gustatory (salty, bitter, sweet, sour) and olfactory thresholds during the menstrual cycle in healthy women and verify association with saliva concentration of estradiol and progesterone. We evaluated 39 women aged between 19 and 47 years, with regular menstrual cycles and with no comorbidities related to pain.All women were instructed about the purposes of the study and only those that signed the informed consent were included. The evaluation wasperformed in three moments of the cycle: menstrual phase, follicular phase and luteal phase. In each of these stages, the following methods were used: saliva collection at the beginning of each session, to assess hormone levels; salivary flow measurement; somatosensory evaluation with quantitative sensory testing (pain, tactile - IITC Woodland Hills, USA; cold and warm - MSA II; and vibration - Somedic, Sweden) applied to the right maxillary branch region of the trigeminal nerve and right forearm region; and gustative (sweet - glucose, salt - sodium chloride, sour - citric acid and bitter - urea) and olfactory (isopropanol at different concentrations) thresholds. All sensory thresholds showed fluctuation during the menstrual cycle. Lower estrogen levels were correlated tohigher deep pain thresholds at the forearm (p=0.008) and face (p=0.041); they were also associated with higher tactile thresholds (p=0.001) and higher superficial pain (p=0.006) thresholds at face.High levels of progesterone were associated with high deep pain threshold at the face and high salty threshold (p < 0.001). In conclusion, estrogen and progesterone seems to be involved in sensory neuromodulation in women, during the menstrual cycle