Related Experiment Video

Updated: Aug 4, 2025

Nasal Brushing Sampling and Processing Using Digital High Speed Ciliary Videomicroscopy – Adaptation for the COVID-19 Pandemic
09:03

Nasal Brushing Sampling and Processing Using Digital High Speed Ciliary Videomicroscopy – Adaptation for the COVID-19 Pandemic

Published on: November 7, 2020

4.9K

Olfaction and Gustation in Children With Primary Ciliary Dyskinesia

Faisal Zawawi1,2, Sharon Dell3, Nikolaus E Wolter1

  • 1Department of Otolaryngology-Head and Neck Surgery Hospital for Sick Children Toronto Ontario Canada.

OTO Open
|March 31, 2023
PubMed

Insights

Olfactory dysfunction is common in children with primary ciliary dyskinesia (PCD) but often unrecognized. This smell impairment in PCD does not affect taste but poses risks for detecting dangers like fire or spoiled food.

Area of Science:

  • Pediatric respiratory medicine
  • Genetics and rare diseases
  • Sensory neuroscience

Background:

  • Primary ciliary dyskinesia (PCD) is a rare genetic disorder affecting cilia function.
  • Abnormal cilia lead to chronic respiratory issues, including rhinosinusitis.
  • The impact of PCD on olfaction and gustation in children is not well understood.

Purpose of the Study:

  • To investigate the prevalence of olfactory and gustatory dysfunction in children diagnosed with PCD.
  • To determine if olfactory impairment is associated with gustatory dysfunction in this population.

Main Methods:

  • A cross-sectional study was conducted at a tertiary pediatric academic hospital.
  • Twenty-five children with confirmed PCD were recruited.
  • Olfactory function was assessed using the Universal Sniff (U-Sniff) test, and gustatory function was measured with an electrogustometer.

Main Results:

  • Nearly half (48%) of children with PCD exhibited hyposmia or anosmia on the U-Sniff test, despite only 16% reporting olfactory issues.
  • No significant gustatory dysfunction was detected via electrogustometry.
  • No correlation was found between olfactory and gustatory test results.

Conclusions:

  • Olfactory dysfunction is a frequent, yet often underrecognized, consequence of PCD in children.
  • Gustatory function remains normal in children with PCD.
  • Underrecognized hyposmia in PCD patients increases risks for environmental hazards like fire or spoiled food.
Abstract

Keywords:
U‐Sniffchildrengustationolfactionprimary ciliary dyskinesia

More Related Videos

High-speed Video Microscopy Analysis for First-line Diagnosis of Primary Ciliary Dyskinesia05:32

High-speed Video Microscopy Analysis for First-line Diagnosis of Primary Ciliary Dyskinesia

Published on: January 19, 2022

4.4K
Collection, Expansion, and Differentiation of Primary Human Nasal Epithelial Cell Models for Quantification of Cilia Beat Frequency11:13

Collection, Expansion, and Differentiation of Primary Human Nasal Epithelial Cell Models for Quantification of Cilia Beat Frequency

Published on: November 10, 2021

4.1K

Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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,...
2.3K
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

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...
9.4K
Physiology of Smell and Olfactory Pathway01:20

Physiology of Smell and Olfactory Pathway

Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
The olfactory...
8.9K
Olfaction01:25

Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
44.6K
The Physiology of Taste01:24

The Physiology of Taste

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...
4.1K
Gustation01:43

Gustation

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.
48.4K