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相关概念视频

Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

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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...
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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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Physiology of Smell and Olfactory Pathway01:20

Physiology of Smell and Olfactory Pathway

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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...
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Olfaction01:25

Olfaction

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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...
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The Physiology of Taste01:24

The Physiology of Taste

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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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COPD: Pathogenesis and Clinical Features01:20

COPD: Pathogenesis and Clinical Features

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Chronic obstructive pulmonary disease (COPD) is a group of lung conditions that progressively worsen over time, including chronic bronchitis and emphysema. This cluster of diseases collectively leads to a gradual and irreversible decline in lung function over time.
The primary cause for the onset of COPD is cigarette smoking and exposure to air pollution. These hazardous factors initiate a chain reaction within the lungs, resulting in chronic inflammation, damage to the airways, and a...
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相关实验视频

Updated: Jun 29, 2025

Author Spotlight: Assessing the Olfactory Effects of Airborne Pollutants — Buried Food and Social Odor Tests
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Author Spotlight: Assessing the Olfactory Effects of Airborne Pollutants — Buried Food and Social Odor Tests

Published on: September 13, 2024

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在COVID-19后持续的嗅觉和味觉功能障碍.

Malgorzata Buksinska1, Piotr Henryk Skarzynski2,3,4, Danuta Raj-Koziak5

  • 1Otorhinolaryngosurgery Clinic, World Hearing Center, Institute of Physiology and Pathology of Hearing, 05-830 Kajetany, Poland.

Life (Basel, Switzerland)
|March 28, 2024
PubMed
概括

后COVID-19嗅觉功能障碍 (OD) 是常见的,大多数病例出现在外围. 需要进行研究,因为对嗅觉和味觉丧失的有效治疗方法仍然有限.

关键词:
在 COVID-19 疫情中,厌食症是一种厌食症.缺血症是什么意思 缺血症是什么意思嗅觉 嗅觉是一种嗅觉.幻象的世界 (phantosomia) 是一个幻象的世界.味道 味道 味道 味道 味道

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Nasal Brushing Sampling and Processing Using Digital High Speed Ciliary Videomicroscopy – Adaptation for the COVID-19 Pandemic
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Olfactory Assays for Mouse Models of Neurodegenerative Disease
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Olfactory Assays for Mouse Models of Neurodegenerative Disease

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Nasal Brushing Sampling and Processing Using Digital High Speed Ciliary Videomicroscopy – Adaptation for the COVID-19 Pandemic
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Olfactory Assays for Mouse Models of Neurodegenerative Disease
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科学领域:

  • 神经学 神经学
  • 耳鼻喉科 耳鼻喉科 耳鼻喉科
  • 传染性疾病 传染性疾病

背景情况:

  • 嗅觉和味觉的突然丧失是COVID-19的已知的症状.
  • 后COVID-19嗅觉功能障碍 (OD) 和味觉 (味觉) 功能障碍 (GD) 显著影响生活质量.
  • 了解这些功能障碍的严重程度和特征对于患者管理至关重要.

研究的目的:

  • 为了评估COVID-19后嗅觉功能障碍 (OD) 的严重程度.
  • 评估OD和味觉 (味觉) 功能障碍 (GD) 之间的关系.
  • 为了调查后COVID-19 OD的潜在中心或外围性质.

主要方法:

  • 报名的81名受试者在COVID-19后患有主观OD.
  • 嗅觉功能障碍 (OD) 使用嗅探棒测试 (SST) 进行评估.
  • 用味道带测试 (TS) 评估味道功能障碍 (GD).

主要成果:

  • 无氧化 (22%) 和低氧化 (64%) 是普遍存在的;14%观察到正常化.
  • 幻觉 (虚构的气味) 发生在36%的患者中,但与嗅觉敏感性无关.
  • 味觉功能障碍很常见,甜味最容易辨认,味最难辨认. OD和GD之间的相关性很弱,并且没有统计学意义.

结论:

  • 在COVID-19后的嗅觉功能障碍似乎主要是外围的.
  • 评估OD的严重程度对于临床治疗策略很重要.
  • 由于缺乏完全有效的治疗方法,对COVID-19后的OD进行进一步研究是必要的.