Related Experiment Video
Updated: Dec 31, 2025
08:32
Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models
Published on: March 1, 2015
21.9K
Gustatory function in persons with cerebral palsy.
Tsutomu Nakashima1,2, Hirokazu Suzuki2, Saiko Sugiura2
1Department of Rehabilitation, Ichinomiya Medical Treatment & Habilitation Center, Ichinomiya, Japan.
Journal of Oral Rehabilitation
|January 12, 2020
Summary
Individuals with cerebral palsy (CP) exhibit impaired gustatory function, affecting taste detection and identification compared to healthy individuals. This study highlights deficits in taste perception for those with CP.
Area of Science:
- Neuroscience
- Sensory Science
- Clinical Neurology
Background:
- Gustatory function is integral to chewing and swallowing.
- Limited research exists on taste perception in individuals with cerebral palsy (CP).
Purpose of the Study:
- To compare gustatory function between individuals with CP and healthy controls.
- To investigate taste detection and identification abilities across different tastes.
Main Methods:
- Whole-mouth method used to assess sweet, salty, sour, and bitter tastes.
- Electrogustometric thresholds measured in the chorda tympani nerve area.
- 12 participants with CP and 17 age-matched healthy controls participated.
Main Results:
- Taste detection and identification were significantly impaired in individuals with CP compared to controls.
- Taste identification deficits were more pronounced than taste detection impairments.
- Electrogustometric thresholds showed no significant difference between groups.
Conclusions:
- Individuals with CP demonstrate reduced gustatory function, impacting taste perception.
- The findings suggest a link between CP and impaired taste abilities crucial for eating functions.
Related Concept Videos
01:20Taste Buds and Receptors
4.4K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
4.4K
01:43Gustation
51.7K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
51.7K
01:24The Physiology of Taste
6.9K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
6.9K
01:03Olfactory Receptors: Location and Structure
11.0K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
11.0K
01:14Conditioned Taste Aversion
471
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
A notable characteristic of conditioned taste aversion is that it often requires only a single...
471
01:28Major Somatic Sensory Pathways
2.2K
Sensory impulses related to touch, pressure, vibration, and proprioception from various body parts, such as the limbs, trunk, neck, and posterior head, travel to the cerebral cortex through the posterior column-medial lemniscus pathway. The pathway’s name derives from the two white-matter tracts that convey the impulses: the spinal cord's posterior column and the brainstem's medial lemniscus. First-order sensory neurons extend their axons into the spinal cord, forming the...
2.2K