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Evaluation and salivary biochemistry associations of sour-salty taste interaction

Journal of Future Foods 2024年第4期4卷 376-382页

作者： Hongnan Jiang Ye Chen Jianshe Chen louise dye Xinmiao Wang Laboratory of Food Oral Processing School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Zhejiang-UK Joint Laboratory of Food Sensory Science Zhejiang Gongshang UniversityHangzhou 310018China School of Food Science and Nutrition University of LeedsLeeds LS29JTUK

Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry *** acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable *** change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/*** was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy *** of citric acid used in the binary taste mixtore were 0.***.0.09.0.***.0.24 and 0.40 mmolL,*** results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression *** anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose signific

关键词： Taste interaction evaluation Sensory analysis Salty taste perception Salivay biochemical components

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Haemofiltration and Noradrenaline Corrects life-Threatening Cardiovascular Instability Following Delayed Anaphylactic Reaction to Patent Blue dye in Sentinel Node Biopsy for Breast Cancer

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Journal of Cancer Therapy 2014年第12期5卷 1059-1064页

作者： Peter K. Donnelly louise Robinson Matt Halkes Andy Goodman Department of Breast Surgery Torbay Hospital South Devon Healthcare NHS Foundation Trust Torquay UK Department of Anaesthesia Torbay Hospital South Devon Healthcare NHS Foundation Trust Torquay UK Department of Oncology Torbay Hospital South Devon Healthcare NHS Foundation Trust Torquay UK

The aim of this case report is to present a novel approach to the management of very severe anaphylactic reaction to Patent Blue dye used in Sentinel Node Biopsy for breast cancer treatment. The severity and duration of cardiovascular effects has not been described previously in this setting. Comprehensive ICU support including heamofiltration resulted in the patients’ complete recovery and successful long-term well-being despite a change to our routine cancer care plan.

关键词： Blue dye Anaphylaxis Sentinel Node Haemofiltration Breast Cancer

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