GUSTATORY AND OLFACTORY CHANGES WITH AGE

味觉和嗅觉随年龄的变化

• 批准号: 2048151
• 负责人: SUSAN S SCHIFFMAN
• 金额: $ 23.69万
• 依托单位: DUKE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1979
• 资助国家: 美国
• 起止时间: 1979-12-01 至 1996-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2048151
• 关键词: aging; bumetanide; chemoreceptors; dietary aminoacid; dietary mineral; dipeptides; drug adverse effect; food additives; food flavor; human old age (65+); human subject; membrane channels; membrane transport proteins; nutrition related tag; olfactions; olfactory disorder; olfactory threshold; psychophysics; pyrazines; sweetening agents; taste; taste disorders; taste threshold

The White House Conference on Aging focused much attention on the nutritional needs of the elderly, citing impairment of taste and smell as major factors leading to an inadequate diet. Research done during the course of this grant indicates substantial age-related loss in food recognition and smell discrimination in the aged with more moderate losses in taste. These decrements with age are not uniform across stimuli, however. For example, the taste losses for the amino acids L-glutamic acid and L-aspartic acid are greater than for the amino acids L-lysine and L-leucine. This grant proposes a series of experiments to explore the mechanisms responsible for these nonuniform decrements. First, a group of diuretics will be applied to the tongue, impregnated in filter paper, to follow up on the exceptionally important findings described in the progress report that specific ion pathways are involved in taste perception. Specific modes of ion transport will be exhaustively delineated using 1) amiloride, a Na+ channel blocker, 2) the loop diuretic bumetanide, an inhibitor of Na+ K+ 2Cl- contransport, 3) other loop diuretics, furosemide and ethacrynic acid, and 4) mixtures of these specific inhibitors with the aim in view of studying kinetic relations. Second, a simple standardized test will be developed to evaluate taste and smell changes with age. The test will also be used to determine the degree to which chemosensory losses are related to medications taken by the elderly. Third, the nonuniform loss in discriminability among pyrazines with age will be further explored. Pyrazines, the constituents of many foods, will be cross-adapted to investigate whether they use similar receptor sites. The patterns of cross-adaptation will be analyzed by multidimensional scaling procedures and the resultant spaces will be interpreted with techniques used in quantitative drug design. Physical properties such as sigma values and partition coefficients will be examined to predict whether noncovalent bonding is involved in the perception of odor. Finally, specific formulas for addition of commercial odorants to foods will be developed for practical handling of olfactory losses in elderly person.

白宫衰老会议集中于 老年人的营养需求是，味道和气味损害 导致饮食不足的主要因素。 在 这项赠款的过程表明食物与年龄相关的损失 识别和气味歧视的年龄更中等损失 口味。 随着年龄的年龄，这些降低在刺激中并不统一， 然而。 例如，氨基酸L-谷氨酸的味道损失 和l-天冬氨酸大于氨基酸L-赖氨酸和 L-亮氨酸。 该赠款提出了一系列实验，以探索 负责这些不均匀减少的机制。 首先，一群 利尿剂将应用于舌头，浸入滤纸中， 跟进进度中描述的非常重要的发现 报告表明特定的离子途径参与味觉感知。 特定的离子传输模式将使用1详尽地描述 Amiloride，一个Na+通道阻滞剂，2）循环利尿剂闪光，一个 Na+ K+ 2Cl-抗强体的抑制剂，3）其他环尿素，速尿 和乙酸乙酸，以及4）这些特异性抑制剂与 目的是研究动力学关系。 第二，一个简单的标准化 测试将被开发以评估随着年龄的增长的味觉和气味变化。 这 测试还将用于确定化学感应损失的程度 与老年人服用的药物有关。 第三，不均匀 随着年龄的增长，吡嗪之间的可区分性损失将进一步 探索。 吡嗪是许多食物的成分，将被互相适应 研究他们是否使用类似的受体位点。 模式 交叉适应将通过多维缩放程序进行分析 最终的空间将用使用的技术来解释 定量药物设计。 物理特性，例如Sigma值和 将检查分区系数，以预测非共价 粘结涉及气味的感知。最后，特定公式 为了将商业气味添加到食物中 老年人对嗅觉损失的实际处理。