EFFECT OF TASTE & TRIGEMINAL STIMULATION ON NEUROENDOCRINE VALUES

味道的影响

• 批准号: 6415254
• 负责人: SUSAN S SCHIFFMAN
• 金额: $ 29.31万
• 依托单位: DUKE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2000
• 资助国家: 美国
• 起止时间: 2000-12-01 至 2001-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6415254
• 关键词: blood chemistry; clinical research; cortisol; epinephrine; hormone regulation /control mechanism; human subject; neuroendocrine system; norepinephrine; radioimmunoassay; stimulus /response; taste; trigeminal nerve

Purpose: The purpose of this study is to determine whether taste and/or trigeminal stimulation have a physiological effect on neuroendocrine levels in humans. The hypothesis we are testing in the present study is that bitter substances or carbonation alter the level of stress hormones in the blood through stimulation of trigeminal or taste stimulation. If this stimulation occurs, it could have adverse effects in patients with wasting. Unfortunately, many of the medications taken by patients, for example those with AIDS, are extremely bitter, and could cause trigeminal/taste stimulation that could increase stress hormones, and possibly metabolic rate and wasting. The neuroendocrine parameters being studied are epinephrine, norepinephrine, and cortisol. Chemosensory stimulation of the taste and smell receptors, which occurs during ingestive behavior, prompts cephalic phase responses which include increased salivation and gastric secretion, increased pancreatic exocrine secretion, increased secretion of insulin, and decreased blood levels of FFA. Carbonation (as in carbonated beverages), while not considered a taste, stimulates the trigeminal nerve. Bitter substances can also stimulate the trigeminal nerve by permeating through bilipid membranes of taste cells as well tight junctions between cells to stimulate free nerve endings. Methods: In this study subjects are screened in a 30-minute session and tested in one 4 1/2 hour session at least one day after the screening. Medical and dietary histories are taken and informed consents are signed at the screening. In the morning of the test session day, the subject is admitted to the CRU. The subject then has a saline lock placed in a peripheral arm vein. Sixty minutes later a baseline blood sample is taken. Then 10 ml of water is squirted into the subject's mouth, which he swishes and expectorates. Blood samples are taken at 5 minutes, 10 minutes, and 25 minutes after stimulus administration. There is a twenty-five minute break between each test stimulus. Three test stimuli are then tested in the same manner as the control stimulus (water) and blood draws are taken immediately before, and 5, 10, and 25 minutes after administration of the stimulus. The taste stimuli are delivered in a fixed order, from least to most intense: water, carbonated water, bitter water (Invirase), and capsaicin. The blood concentrations of epinephrine, norepinephrine, and cortisol are analyzed for each blood sample. Each subject has a total of 16 blood draws of 5 ml each (80 ml total per subject). Blood is centrifuged and the plasma is frozen at -70oC until assay. Cortisol is measured by radioimmunoassay, and catecholamines are separated by HPLC and quantitated electrochemically. The subject's pulse and blood pressure is taken immediately before stimulus administration, and 25 minutes after stimulus administration. Subjects rate the perceived overall intensity of the stimulus and the pleasantness of each stimulus, as well as their mood, alertness, and level of hunger on line scales. The levels of epinephrine, norepinephrine, and cortisol are compared before and after the administration of each taste stimulation. Results: The study is in progress. Eight subjects have been tested but plasma samples have not yet been analyzed. Future plans: The testing will ultimately be expanded to AIDS patients and the elderly.

目的：这项研究的目的是确定味道和/或三叉神经刺激是否对人类神经内分泌水平具有生理影响。我们在本研究中测试的假设是，苦味物质或碳酸化通过刺激三叉神经或味觉刺激改变了血液中应激激素的水平。如果发生这种刺激，它可能对浪费患者产生不利影响。不幸的是，许多患者服用的药物，例如那些患有艾滋病的药物非常苦，并且可能引起三叉神经/味觉刺激，可能会增加压力激素，并可能是代谢率和浪费。正在研究的神经内分泌参数是肾上腺素，去甲肾上腺素和皮质醇。在发芽行为期间发生的味觉和气味受体的化学感应刺激会促使头上相反应，包括增加唾液和胃分泌，增加胰腺外分泌分泌，胰岛素的分泌增加以及FFA的血液水平降低。碳酸化（如碳酸饮料中）虽然不被认为是味道，但会刺激三叉神经。苦味还可以通过渗透到味觉细胞的双膜膜以及细胞之间的紧密连接以刺激自由神经末端来刺激三叉神经。方法：在本研究中，在筛查后至少一天的一天，在一个4 1/2小时的一次会议中进行了30分钟的课程筛选。在筛查中签署了医疗和饮食历史，并签署了知情同意。在考试当天的早晨，该受试者被接纳为CRU。然后，受试者将盐锁放在外围臂静脉中。六十分钟后，采集了基线血液样本。然后将10毫升的水喷在受试者的嘴里，他会旋转并期待。刺激给药后5分，10分钟和25分钟以5分钟，10分钟和25分钟的速度采集血液样本。每个测试刺激之间有25分钟的断裂。然后以与对照刺激（水）相同的方式进行三个测试刺激，并在立即进行刺激后进行5、10和25分钟。口味刺激以固定顺序从最少到最强烈的固定顺序传递：水，碳酸水，苦水（Invirase）和辣椒素。 分析每个血液样本的肾上腺素，去甲肾上腺素和皮质醇的血液浓度。每个受试者总共有16次血液抽血为5 mL（每个受试者总计80 mL）。血液是离心的，血浆以-70oC冷冻直至测定。皮质醇通过放射免疫测定法测量，儿茶酚胺通过HPLC分离并进行电化学定量。受试者的脉搏和血压立即在刺激之前和刺激给药后25分钟进行。受试者对刺激的总体强度和每种刺激的愉悦感进行了评价，以及他们的情绪，警觉性和线条尺度上的饥饿程度。每种味道刺激给药前后，比较了肾上腺素，去甲肾上腺素和皮质醇的水平。结果：研究正在进行中。已经测试了八个受试者，但血浆样本尚未分析。未来计划：测试最终将扩展到艾滋病患者和老年人。