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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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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,...
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Gustation01:43

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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.
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The Physiology of Taste01:24

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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...
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The Tongue and Taste Buds00:49

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Myasthenia gravis is a neuromuscular transmission disorder characterized by weakness and increased fatigability of skeletal muscles. It is an autoimmune disease affecting approximately one in 2000 people, where antibodies against the α1 subunit of nicotinic acetylcholine receptors are produced.
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Assessment of the Gastrointestinal System I: Subjective Data01:17

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Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
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Related Experiment Video

Updated: Jun 4, 2025

New Methods to Study Gustatory Coding
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Gustatory dysfunction in multiple sclerosis: a systematic review and meta-analysis.

Shahryar Rajai Firouzabadi1, Ida Mohammadi1, Mohammadreza Alinejadfard1

  • 1School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Chemical Senses
|January 1, 2025
PubMed
Summary

Gustatory dysfunction affects 16.4% of people with multiple sclerosis (PwMS), impacting their nutrition and quality of life. This review highlights the need for better assessment of taste changes in MS patients.

Keywords:
gustatory dysfunctionmultiple sclerosistaste disordertaste impairment

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Area of Science:

  • Neurology
  • Sensory Science
  • Public Health

Background:

  • Gustatory dysfunction is an underrecognized symptom in people with multiple sclerosis (PwMS).
  • It can lead to adverse health outcomes, including poor appetite, malnutrition, weight loss, and reduced quality of life.

Purpose of the Study:

  • To systematically review and meta-analyze the prevalence of gustatory dysfunction in PwMS.
  • To compare gustatory test scores between PwMS and healthy controls.

Main Methods:

  • A systematic literature search was conducted across major databases (PubMed, Embase, Scopus, Web of Science).
  • Included studies reported gustatory dysfunction or test scores in PwMS.
  • Pooled prevalence and standardized mean differences (SMD) were calculated using random-effects models.

Main Results:

  • Nine studies with 1385 PwMS were analyzed.
  • The pooled prevalence of gustatory dysfunction was 16.4% (95% CI: 8.7% to 24.1%).
  • PwMS demonstrated significantly lower gustatory test scores compared to healthy controls (SMD: -0.93).

Conclusions:

  • Gustatory dysfunction is prevalent in a significant proportion of PwMS.
  • Prevalence estimates vary based on the gustatory assessment method used.
  • Further research using validated scales is recommended to explore the causes of taste dysfunction in MS.