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Salivary carbonic anhydrase VI, zinc taste perception, and the frequency of illness: a pilot study
Author(s) -
Starkey Leah Dawn,
Zdilla Matthew J.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.860.6
Subject(s) - taste , saliva , visual analogue scale , medicine , carbonic anhydrase , zinc , chemistry , surgery , food science , biochemistry , enzyme , organic chemistry
Zinc is an essential mineral which is known to play an important role in immune function and taste perception. Our study used the Bryce‐Smith Zinc Taste Test (ZTT) and a novel visual analog scale (VAS) to assess zinc taste perception. Additionally, a health history questionnaire was utilized to assess latent factors in zinc nutriture among the 18 research participants. Whole saliva was sampled and salivary carbonic anhydrase VI (CA6) concentrations were quantified via ELISA. The individual with the lowest taste perception score of “1” on the ZTT also had among the lowest VAS score (0 mm) and CA6 concentration (4.05 ug/mL). The two individuals with the highest taste perception scores of “4” on the ZTT also had among the highest VAS scores (64 mm and 96 mm, respectively) and CA6 concentrations (16.59 ug/mL and 18.70 ug/mL, respectively). No similar trend existed among those who were scored with a “2” or “3” on the ZTT (n=8). The individual with a ZTT score of “1” noted illness occurring four times per year. The individuals with a ZTT of “4” both noted illness occurring once per year. When the frequency of illness was assessed among the group (n=18; M=2 illnesses/year), a significant difference was found between the VAS scores of individuals noting illness 0–2 times per year (n=11) and >;2 times per year (n=7) (p=0.03). However, when analyzing the frequency of illness among the same groups with regard to ZTT scores, no significant difference existed (p=0.42). Although data is limited, the VAS appears to be a better alternative in assessing correlations between zinc taste perception and illness frequency than the ZTT. Our study warrants further investigation of zinc taste perception, CA6 concentrations, and the frequency of illness, particularly among those individuals with weak and strong zinc taste perception. Funding for the research was awarded by a West Liberty University Faculty Development Grant.