Effect of ageing process on fungiform papillae density

Fekete, T.; Židek, Radoslav; Šnirc, Marek; Belej, Ľubomí­r

doi:10.15414/afz.2017.20.01.31-35

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…In this current study, the age criteria was 18–60 years, as used in previous similar work [32] , [44] , however the participants' date of birth was not recorded and so age could not be included as a factor in the statistical analysis. The relationship between FP reduction and ageing has been investigated in a number of studies, while an association has been found in some studies [6] , [12] , others have failed to show an effect [30] . In addition, the relationship between PROP sensitivity and age has been recently reported to decline in females, whilst no significant difference was observed in males [27] .…”

Section: Discussionmentioning

confidence: 99%

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception

Eldeghaidy

Thomas

Skinner

et al. 2018

Physiology & Behavior

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Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised method consistently used to identify the number of FP, and primarily scientists manually count papillae over a small region(s) of the anterior tip of a stained tongue. In this study, a rapid automated method was developed to quantify the number of FP across the anterior 2 cm of an unstained tongue from high resolution digital images. In 60 participants, the automated method was validated against traditional manual counting, and then used to assess the relationship between the number of FP and taste phenotype (both 6-n-propylthiouracil (PROP) and Thermal Taster Status). FP count on the anterior 2 cm of the tongue was found to correlate significantly with PROP taster status. PROP supertasters (PSTs) had a significantly higher FP count compared with PROP non-tasters (PNTs). Conversely, the common approach used to determine the number of FP in a small 6 mm diameter circle on the anterior tongue tip, did not show a significant correlation irrespective of whether it was determined via automated or manual counting. The regional distribution of FP was assessed across PROP taster status groups. PSTs had a significantly higher FP count within the first centimetre of the anterior tongue compared with the PNT and PROP medium-tasters (PMT), with no significant difference in the second centimetre. No significant relationship was found with Thermal Taster Status and FP count, or interaction with PROP taster status groups, supporting previous evidence suggesting these phenomena are independent. The automated method is a valuable tool, enabling reliable quantification of FP over the anterior 2 cm surface of the tongue, and overcomes subjective discrepancies in manual counting.

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Section: Discussionmentioning

confidence: 99%

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception

Eldeghaidy

Thomas

Skinner

et al. 2018

Physiology & Behavior

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“…Similarly, Steele et al [ 75 ] found a reduced lingual sensitivity in adults over 60 years of age, compared to those under 40 years. Also, in this case, this reduction may be due to the decreasing of FPD from 9–10 years of age to 50–60 years [ 71 , 76 , 77 ]. The mechanisms that cause age-associated declines in the peripheral taste structures remain mostly unclear [ 78 ]; however, ageing affects fungiform papillae morphology, increasing in diameter with age, and their functioning becomes less vascularized in subjects older than 60 years [ 76 ].…”

Section: Discussionmentioning

confidence: 99%

Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

Puleo

Braghieri

Pacelli

et al. 2021

Foods

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Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities.

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Effect of ageing process on fungiform papillae density

Cited by 2 publications

References 15 publications

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception

Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

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