Taste disorders in disease

Among the different sensory systems, gustation is one of the most elaborate. In its sensory task, gustation is helped by interactions with other sensory systems (olfaction, vision, audition, and somatosensory, trigeminal and thermal sensations). It allows the detection and identification of soluble compounds which can be ingested or must be avoided. This function is fundamental to ingestive behavior (energy intake and selection of nutrients) in order to meet physiological needs. Taste is also fundamental to the genesis of hedonic sensations and, therefore, the desire to eat (appetite). The tasting step is also the first stage of the digestion, absorption, and storage of nutrients due to ant…

High efficiency and clinical relevance of exome sequencing in the daily practice of neurogenetics

ObjectiveTo assess the efficiency and relevance of clinical exome sequencing (cES) as a first-tier or second-tier test for the diagnosis of progressive neurological disorders in the daily practice of Neurology and Genetic Departments.MethodsSixty-seven probands with various progressive neurological disorders (cerebellar ataxias, neuromuscular disorders, spastic paraplegias, movement disorders and individuals with complex phenotypes labelled ‘other’) were recruited over a 4-year period regardless of their age, gender, familial history and clinical framework. Individuals could have had prior genetic tests as long as it was not cES. cES was performed in a proband-only (60/67) or trio (7/67) st…

Effet chronique d’un édulcorant non nutritif – le sucralose - sur la détection hypothalamique du glucose chez le rat

A new method to calculate external mechanical work using force-platform data in ecological situations in humans: Application to Parkinson's disease

Abstract Background and aim To accurately quantify the cost of physical activity and to evaluate the different components of energy expenditure in humans, it is necessary to evaluate external mechanical work ( W EXT ). Large platform systems surpass other currently used techniques. Here, we describe a calculation method for force-platforms to calculate long-term W EXT . Methods Each force-platform (2.46 × 1.60 m and 3.80 × 2.48 m) rests on 4 piezoelectric sensors. During long periods of recording, a drift in the speed of displacement of the center of mass (necessary to calculate W EXT ) is generated. To suppress this drift, wavelet decomposition is used to low-pass filter the source signal.…

Etude du contrôle hédonique de la prise alimentaire par l'analyse des potentiels évoqués gustatifs

Hedonic control of food intake has been studied using neurophysiological investigations in animals and functional imaging in humans. Gustatory evoked potentials (GEPs), a higher time resolution technique than functional imaging, have never been used for this purpose. The first aim of this thesis was to establish a reliable recording of GEPs in humans, in response to a sapid stimulus. The second aim was to determine the GEPs modifications according to the hedonic value of food intake. GEPs recording was performed in response to an intermittent stimulation of a sapid solution in more than 100 young healthy subjects. The comparisons between cerebral recordings in response to water or paraffin …

P217: Potentiels evoqués gustatifs chez l’Homme en réponse à une stimulation sucrée

Introduction et but de l’etude Les Potentiels Evoques Gustatifs (PEG) peuvent etre detectes en reponse a une stimulation intermittente des recepteurs gustatifs par une saveur primaire. Ils permettent d’explorer la voie sensorielle gustative depuis les bourgeons du gout jusqu’au cortex gustatif. Notre objectif etait double : (1) etablir un enregistrement fiable des PEG chez l’Homme, et (2) determiner les variations physiologiques de l’activite evoquee electrique cerebrale en regard des aires gustatives en fonction de l’intensite du stimulus puis en fonction de l’etat de jeune ou de satiete. Materiel et methodes Des sujets volontaires sains ont ete inclus. Lors d’une 1 re experience, une solu…

potentiels évoqués gustatifs chez l'Homme en réponse à une stimulation sucrée

International audience

COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology

This article is part of the Research Topic "The Tribute of Physiology for the Understanding of COVID-19 Disease".; International audience; Smell and taste impairments are recognized as common symptoms in COVID 19 patients even in an asymptomatic phase. Indeed, depending on the country, in up to 85-90% of cases anosmia and dysgeusia are reported. We will review briefly the main mechanisms involved in the physiology of olfaction and taste focusing on receptors and transduction as well as the main neuroanatomical pathways. Then we will examine the current evidences, even if still fragmented and unsystematic, explaining the disturbances and mode of action of the virus at the level of the nasal …