Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson’s Disease

Melis, Melania; Haehner, Antje; Mastinu, Mariano; Hummel, Thomas; Barbarossa, Iole Tomassini

doi:10.3390/ijms22084286

Cited by 20 publications

(14 citation statements)

References 224 publications

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“…The existence of olfactory hallucinations (phantosmia) [ 4 ], but not smell loss (anosmia), in PD patients has prompted debate and consideration about the occurrence of dysfunction in the central olfactory system. In addition, taste impairments also occur in PD patients with a frequency between 9 to 70% [ 3, 5 ], usually in the early phase of the PD pathology, that is, 2 to 10 years before the appearance of PD-related motor symptoms [ 5 ]. It is interesting to note that PD-related taste impairments in humans are mainly involved in aversive tastes, such as bitter stimuli [ 6–11 ].…”

Section: Introductionmentioning

confidence: 99%

Taste Impairments in a Parkinson’s Disease Model Featuring Intranasal Rotenone Administration in Mice

Yin

Toyoda

Nozaki

et al. 2022

JPD

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Background: Taste impairments are often accompanied by olfactory impairments in the early stage of Parkinson’s disease (PD). The development of animal models is required to elucidate the mechanisms underlying taste impairments in PD. Objective: This study was conducted to clarify whether the intranasal administration of rotenone causes taste impairments prior to motor deficits in mice. Methods: Rotenone was administrated to the right nose of mice once a day for 1 or 4 week(s). In the 1-week group, taste, olfactory, and motor function was assessed before and after a 1-week recovery period following the rotenone administration. Motor function was also continuously examined in the 4-weeks group from 0 to 5 weeks. After a behavioral test, the number of catecholamine neurons (CA-Nos) was counted in the regions responsible for taste, olfactory, and motor function. Results: taste and olfactory impairments were simultaneously observed without locomotor impairments in the 1-week group. The CA-Nos was significantly reduced in the olfactory bulb and nucleus of the solitary tract. In the 4-week group, locomotor impairments were observed from the third week, and a significant reduction in the CA-Nos was observed in the substantia nigra (SN) and ventral tegmental area (VTA) at the fifth week along with the weight loss. Conclusion: The intranasal administration of rotenone caused chemosensory and motor impairments in an administration time-period dependent manner. Since chemosensory impairments were expressed prior to the locomotor impairments followed by SN/VTA CA neurons loss, this rotenone administration model may contribute to the clarification of the prodromal symptoms of PD.

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Section: Introductionmentioning

confidence: 99%

Taste Impairments in a Parkinson’s Disease Model Featuring Intranasal Rotenone Administration in Mice

Yin

Toyoda

Nozaki

et al. 2022

JPD

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“…Moreover, Honnes de Lichtenberg Broge et al ( 40 ) showed that despite the decline in intensity perception for everyday food odours, the liking for the food odours, especially the savoury food odours, largely remained intact. However, nine participants in this study were diagnosed with Parkinson’s disease, a degenerative disease with severe sensory disturbances ( 41 ) where olfactory impairment is a part of the clinical diagnosis ( 42 ). Flavour enhancement and aromas may, therefore, improve the palatability of meals for this group.…”

Section: Discussionmentioning

confidence: 99%

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Forsberg¹,

Bredie²,

Wendin³

2022

Food & Nutrition Research

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Background: Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences and requirements in the target population is needed. Objective: To assess sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties. Design: Check-all-that-apply (CATA), a methodology that does not require much cognitive effort, was used to collect survey data about sensory preferences and requirements for everyday meals from 15 older adults with motoric eating difficulties. The CATA-questionnaire was structured according to the Swedish meal order (breakfast, lunch, dinner, snack and fika) and consisted of 29 attributes compiled through a literature review. Results: Through both qualitative and quantitative data analysis, it was found that flavourful, flavour intensity, spicy and both Swedish and ethnic flavours were important attributes related to food flavour. Although most participants preferred crispy and coarse textures, a few participants found soft, smooth and fine textures important. Moreover, colourful meals and serving components separated on the plate were important for the appearance of lunch and dinner. Discussion: A diverse range of flavours, flavour enhancement and a balance between the basic tastes and spiciness may increase the flavour perception. Finger foods should be offered in the full range of flavours available to the general older adults’ population. The variation in the demand for texture may be related to chewing and swallowing difficulties, and textures that require moderate chewing and easy swallowing are, therefore, optimal for finger foods. Separating meal components on the plate may make it easier to distinguish the components. Conclusion: Chemosensory impairments, chewing and swallowing difficulties, and visual disturbances are important to consider in the development of finger foods.

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“…But the Lewy body presence in the anterior olfactory nucleus is deemed to cause loss of neurons. 28, 29 One of the reasons for olfactory dysfunction in PD is because of the misfolding of α-synuclein and its deposition occurring in the olfactory bulb and the enteric nervous system. 30 The disarrayed olfactory proteostasis affects cell survival.…”

Section: Methodsmentioning

confidence: 99%

The Role of Olfactory System in the Etiogenesis of Parkinson’s Diseases: An Overview

Avanipully

Thekkekkara

Sahyadri

et al. 2022

Journal of Pharmacology and Pharmacotherapeutics

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Parkinson’s disease (PD) mainly affects the dopaminergic neuronal networks of the substantia nigra, which leads to both motor and nonmotor symptoms of the disease. Based on the reports from the previous studies, 95% of the cases are presented along with olfactory dysfunction. The relevant publications from 2002 to 2021 were searched and shortlisted using PubMed and Google Scholar. In this review, we have discussed the correlation between olfactory dysfunction and PD. Olfactory damage presents earlier than the motor symptoms. Because there are no current methodologies for the early detection of PD, olfactory dysfunction can be used as a potential marker for the early detection of PD and hence paving the way for better therapeutic approaches.

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Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson’s Disease

Cited by 20 publications

References 224 publications

Taste Impairments in a Parkinson’s Disease Model Featuring Intranasal Rotenone Administration in Mice

Taste Impairments in a Parkinson’s Disease Model Featuring Intranasal Rotenone Administration in Mice

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

The Role of Olfactory System in the Etiogenesis of Parkinson’s Diseases: An Overview

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