6533b86efe1ef96bd12cc516

RESEARCH PRODUCT

Taste Bud Density and Composition of Saliva in Patients Suffering from Taste Disorders Compared to Healthy Individuals

subject

description

Aim: Previous studies have shown a correlation between fungiform papillae density and acuity of taste. In addition changes of salivary composition in oral sensation complaints were observed as well. Aim of this prospective investigation was to determine correlations between the fungiform papillae density, salivary composition and taste acuity of healthy individuals and patients with idiopathic taste disorders.Material & Methods: The present study was performed in 81 patients with a mean age of 58±13 years complaining of gustatory dysfunctions and groups of 20 younger (age 24±3 years) and 20 older healthy subjects (age 55±10 years).Taste perception was measured using taste strips and electrogustometry. Fungiform papillae were quantified using the “Denver Papillae Protocol“ and dichotomous key. Resting saliva was collected for 5 minutes. Salivary flow, antioxidant capacity, protein amount and carbonic anhydrase VI have been compared between patients and controls. Results: Statistically significant correlations were found between fungiform papillae density, electrogustometry threshold and the total score of correctly identified taste strips. The average number of counted fungiform papillae in taste disorders (30.4±12.1) was lower than in age-matched controls (32±9.9), without showing statistically significance. Regarding qualitative taste disorders differences in taste acuity were shown. Patients with salty dysgeusia exhibited lower sensitivity (both, with electrogustometry and taste strips) compared to patients with bitter, metallic or sour dysgeusia. Characteristic changes of saliva were observed in total antioxidant capacity and protein amount. No differences between patients and controls were found for flow and carbonic anhydrase VI.Conclusions: Results indicate that there are changes in fungiform papillae density and saliva composition in idiopathic taste disorders. A follow-up study is underway to examine these changes regarding improvements of the disorders.