Nasal Chemosensory Irritation in Humans
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Oral Thermosensing by Murine Trigeminal Neurons: Modulation by Capsaicin, Menthol, and Mustard Oil
bioRxiv preprint doi: https://doi.org/10.1101/486480; this version posted December 4, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. Oral thermosensing by murine trigeminal neurons: modulation by capsaicin, menthol, and mustard oil Sara C.M. Leijon1, Amanda F. Neves1, Sidney A. Simon2, Nirupa Chaudhari1,3, Stephen D. Roper1,3 1) Department of Physiology & Biophysics, Miller School of Medicine, University of Miami, Miami, FL, USA 2) Department of Neurobiology, Duke University, Durham, NC, USA 3) Department of Otolaryngology, Miller School of Medicine, University of Miami, and Program in Neuroscience, University of Miami, Miami, FL, USA Running title: Trigeminal orosensory responses in the mouse Key words: Trigeminal ganglion, sensory neurons, calcium imaging, thermosensation, chemesthesis Key points summary Orosensory thermal trigeminal afferent neurons respond to cool, warm, and nociceptive hot temperatures with the majority activated in the cool range. Many of these thermosensitive trigeminal orosensory afferent neurons also respond to capsaicin, menthol and/or mustard oil (allyl isothiocyanate, AITC) at concentrations found in foods and spices. There is significant but incomplete overlap between afferent trigeminal neurons that respond to heat and to the above chemesthetic compounds. Capsaicin sensitizes warm trigeminal thermoreceptors and orosensory nociceptors; menthol attenuates cool thermoresponses. 1 bioRxiv preprint doi: https://doi.org/10.1101/486480; this version posted December 4, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. Abstract When consumed with foods, mint, mustard and chili peppers generate pronounced oral thermosensations. -
More Than Smell. COVID-19 Is Associated with Severe Impairment
medRxiv preprint doi: https://doi.org/10.1101/2020.05.04.20090902.this version posted May 24, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted medRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC 4.0 International license . 1 More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis By-line Authors: Valentina Parma1*, Kathrin Ohla2*, Maria G. Veldhuizen3*, Masha Y Niv4, Christine E Kelly5, Alyssa J. Bakke6, Keiland W. Cooper7, Cédric Bouysset8, Nicola Pirastu9, Michele Dibattista10, RishemJit Kaur11, Marco Tullio Liuzza12, Marta Y. Pepino13, Veronika Schöpf14, Veronica Pereda- Loth15, Shannon B Olsson16, Richard C Gerkin17, Paloma Rohlfs Domínguez18, Javier Albayay19, Michael C. Farruggia20, Surabhi Bhutani21, Alexander W. FJaeldstad22, Ritesh Kumar23, Anna Menini24, Moustafa Bensafi25, Mari Sandell26, Iordanis Konstantinidis27, Antonella Di Pizio28, Federica Genovese29, Lina Öztürk30, Thierry Thomas-Danguin31, Johannes Frasnelli32, Sanne Boesveldt33, Özlem Saatci34, Luis R. Saraiva35, Cailu Lin29, Jérôme Golebiowski36, Liang-Dar Hwang37, Mehmet Hakan Ozdener29, Maria Dolors Guàrdia38, Christophe Laudamiel39, Marina Ritchie40, Jan Havlícek41, Denis Pierron42, Eugeni Roura43, Marta Navarro43, Alissa A. Nolden44, Juyun Lim45, KL Whitcroft46, Lauren R Colquitt29, Camille Ferdenzi47, Evelyn V Brindha48, Aytug Altundag49, Alberto Macchi50, Alexia Nunez-Parra51, Zara M. Patel52, Sébastien Fiorucci36, Carl M Philpott53, Barry C. Smith54, Johan N. Lundström55, Carla Mucignat56, Jane K. Parker57, Mirjam van den Brink58, Michael Schmuker59, Florian Ph.S Fischmeister60, Thomas Heinbockel61, Vonnie D.C. Shields62, Farhoud FaraJi63, Enrique Santamaría64, William E.A. Fredborg65, Gabriella Morini66, Jonas K. Olofsson65, Maryam Jalessi67, Noam Karni68, Anna D’Errico69, Rafieh Alizadeh70, Robert Pellegrino71, Pablo Meyer72, Caroline Huart73, Ben Chen74, Graciela M. -
Understanding Asthma
Understanding Asthma The Mount Sinai − National Jewish Health Respiratory Institute was formed by the nation’s leading respiratory hospital National Jewish Health, based in Denver, and top ranked academic medical center the Icahn School of Medicine at Mount Sinai in New York City. Combining the strengths of both organizations into an integrated Respiratory Institute brings together leading expertise in diagnosing and treating all forms of respiratory illness and lung disease, including asthma, chronic obstructive pulmonary disease (COPD), interstitial lung disease (ILD) and bronchiectasis. The Respiratory Institute is based in New York City on the campus of Mount Sinai. njhealth.org Understanding Asthma An educational health series from National Jewish Health IN THIS ISSUE What Is Asthma? 2 How Does Asthma Develop? 4 How Is Asthma Diagnosed? 5 What Are the Goals of Treatment? 7 How Is Asthma Managed? 7 What Things Make Asthma Worse and How Can You Control Them? 8 Nocturnal Asthma 18 Occupational Asthma 19 Medication Therapy 20 Monitoring Your Asthma 29 Using an Action Plan 33 Living with Asthma 34 Note: This information is provided to you as an educational service of National Jewish Health. It is not meant as a substitute for your own doctor. © Copyright 1998, revised 2014, 2018 National Jewish Health What Is Asthma? This booklet, prepared by National Jewish Health in Denver, is intended to provide information to people with asthma. Asthma is a chronic respiratory disease — sometimes worrisome and inconvenient — but a manageable condition. With proper understanding, good medical care and monitoring, you can keep asthma well controlled. That’s our treatment goal at National Jewish Health: to teach patients and families how to manage asthma, so that they can lead full and productive lives. -
The Role of Pain Receptors in the Main Symptoms of Covid-19 and How Diet Can Be a Therapy
Internal Medicine: Open Access Review Article The Role of Pain Receptors in the Main Symptoms of Covid-19 and How Diet Can Be a Therapy Francesco Amato1*, Erminia Gilda Morrone2 1UOC Pain Therapy and CP Hospital, Cosenza, Italy; 2Association Center for Pain Therapy Studies, Cosenza, Italy ABSTRACT It is estimated that 80% of SARS-CoV-2 patients have olfactory disturbances and many also have dysgeusia or ageusia (an interruption or loss of taste, respectively) or changes in chemesthesis, the ability to perceive irritants by TRP receptors. Anosmia (loss of sense of smell) and dysgeusia been termed 'sentinel symptoms'. Anosmia and ageusia represent a real health risk and can also cause nutritional deficits'. Infection with SARS-CoV-2 in the oral cavity could cause changes in the production or quality of saliva, contributing to the symptoms of taste loss. Since the activation of TRPs by Reactive Oxygen Species (ROS) contributes to inflammation and pain, research is focusing on several biological mediators related to TRPs and oxidative radicals that could help the development of treatments for pain itself and some COVID related symptoms. Recent studies have found that Nuclear Factor Erythroid-Related Factor 2 (NRF2) is a transcription factor that regulates cellular defence against toxic and oxidative insults. Compounds that can activate or induce NRF2 include garlic H2S polysulphides, cinnaldehyde in cinnamon, polyphenols in green tea, curcumin, a polyphenolic compound found in curcuma, piperine, an alkaloid found in black pepper, and glucoraphanin found in broccoli. In addition, there is a substantial electrophilic interaction between NRF2, TRPA1 and TPV1 that results in their desensitisation. -
Does Serotonin Deficiency Lead to Anosmia, Ageusia, Dysfunctional Chemesthesis and Increased Severity of Illness in COVID-19?
Does serotonin deficiency lead to anosmia, ageusia, dysfunctional chemesthesis and increased severity of illness in COVID-19? Amarnath Sen 40 Jadunath Sarbovouma Lane, Kolkata 700035, India, E-mail: [email protected] ABSTRACT Anosmia, ageusia and impaired chemesthetic sensations are quite common in coronavirus patients. Different mechanisms have been proposed to explain the anosmia and ageusia in COVID-19, though for reversible anosmia and ageusia, which are resolved quickly, the proposed mechanisms seem to be incomplete. In addition, the reason behind the impaired chemesthetic sensations in some coronavirus patients remains unknown. It is proposed that coronavirus patients suffer from depletion of tryptophan (an essential amino acid), as ACE2, a key element in the process of absorption of tryptophan from the food, is significantly reduced due to the attack of coronavirus, which use ACE2 as the receptor for its entry into the host cells. The depletion of tryptophan should lead to a deficit of serotonin (5-HT) in SARS-COV- 2 patients because tryptophan is the precursor in the synthesis of 5-HT. Such 5-HT deficiency can give rise to anosmia, ageusia and dysfunctional chemesthesis in COVID-19, given the fact that 5-HT is an important neuromodulator in the olfactory neurons and taste receptor cells and 5-HT also enhances the nociceptor activity of transient receptor potential channels (TRP channels) responsible for the chemesthetic sensations. In addition, 5-HT deficiency is expected to worsen silent hypoxemia and depress hypoxic pulmonary vasoconstriction (a protective reflex) leading to an increased severity of the disease and poor outcome. Melatonin, a potential adjuvant in the treatment of COVID-19, which can tone down cytokine storm, is produced from 5-HT and is expected to decrease due to the deficit of 5-HT in the coronavirus patients. -
New Natural Agonists of the Transient Receptor Potential Ankyrin 1 (TRPA1
www.nature.com/scientificreports OPEN New natural agonists of the transient receptor potential Ankyrin 1 (TRPA1) channel Coline Legrand, Jenny Meylan Merlini, Carole de Senarclens‑Bezençon & Stéphanie Michlig* The transient receptor potential (TRP) channels family are cationic channels involved in various physiological processes as pain, infammation, metabolism, swallowing function, gut motility, thermoregulation or adipogenesis. In the oral cavity, TRP channels are involved in chemesthesis, the sensory chemical transduction of spicy ingredients. Among them, TRPA1 is activated by natural molecules producing pungent, tingling or irritating sensations during their consumption. TRPA1 can be activated by diferent chemicals found in plants or spices such as the electrophiles isothiocyanates, thiosulfnates or unsaturated aldehydes. TRPA1 has been as well associated to various physiological mechanisms like gut motility, infammation or pain. Cinnamaldehyde, its well known potent agonist from cinnamon, is reported to impact metabolism and exert anti-obesity and anti-hyperglycemic efects. Recently, a structurally similar molecule to cinnamaldehyde, cuminaldehyde was shown to possess anti-obesity and anti-hyperglycemic efect as well. We hypothesized that both cinnamaldehyde and cuminaldehyde might exert this metabolic efects through TRPA1 activation and evaluated the impact of cuminaldehyde on TRPA1. The results presented here show that cuminaldehyde activates TRPA1 as well. Additionally, a new natural agonist of TRPA1, tiglic aldehyde, was identifed -
Finding Hazards
FINDING HAZARDS OSHA 11 Finding Hazards 1 Osha 11 Finding Hazards 2 FINDING HAZARDS Learning Objectives By the end of this lesson, students will be able to: • Define the term “job hazard” • Identify a variety of health and safety hazards found at typical worksites where young people are employed. • Locate various types of hazards in an actual workplace. Time Needed: 45 Minutes Materials Needed • Flipchart Paper • Markers (5 colors per student group) • PowerPoint Slides: #1: Job Hazards #2: Sample Hazard Map #3: Finding Hazards: Key Points • Appendix A handouts (Optional) Preparing To Teach This Lesson Before you present this lesson: 1. Obtain a flipchart and markers or use a chalkboard and chalk. 2. Locate slides #1-3 on your CD and review them. If necessary, copy onto transparencies. 3. For the Hazard Mapping activity, you will need flipchart paper and a set of five colored markers (black, red, green, blue, orange) for each small group. Detailed Instructor’s Notes A. Introduction: What is a job hazard? (15 minutes) 1. Remind the class that a job hazard is anything at work that can hurt you, either physically or mentally. Explain that some job hazards are very obvious, but others are not. In order to be better prepared to be safe on the job, it is necessary to be able to identify different types of hazards. Tell the class that hazards can be divided into four categories. Write the categories across the top of a piece of flipchart paper and show PowerPoint Slide #1, Job Hazards. • Safety hazards can cause immediate accidents and injuries. -
Prevention and Management of Occupational Dermatitis and Latex Allergy in a Healthcare Setting Policy
Prevention and Management of Occupational Dermatitis and Latex Allergy in a Healthcare Setting Policy V3.0 June 2020 Summary The aim of the policy is to: . protect individuals employed by the Royal Cornwall Hospitals Trust from developing skin conditions through exposure to potential irritants they may encounter whilst at work . describe the occupational health management of those who develop skin conditions . minimise the risks to patients and staff that may arise as a consequence of skin conditions developed by healthcare workers. Posts with specific responsibilities: . ward/departmental managers . individual staff . Occupational Health Service . Health and Safety Team . Infection Prevention and Control Team . Dermatology Department . Procurement Team . Health and Safety Committee. Key points in the document: . the risk of skin problems is increased in those who are exposed to agents through their work that can irritate or sensitise the skin. This can include frequent handwashing and the use of gloves in healthcare workers. Many of the exposures that place those working in a healthcare setting at increased risk are related to infection prevention and control requirements . background information for staff and managers regarding dermatitis and allergy . assessment forms . referral to Occupational Health . reporting of occupational dermatitis. Prevention and Management of Occupational Dermatitis and Latex Allergy in a Healthcare Setting Policy V3.0 Page 2 of 28 Table of Contents Summary ........................................................................................................................... -
Allergic Contact Dermatitis from Formaldehyde Exposure
DOI: 10.5272/jimab.2012184.255 Journal of IMAB - Annual Proceeding (Scientific Papers) 2012, vol. 18, book 4 ALLERGIC CONTACT DERMATITIS FROM FORMALDEHYDE EXPOSURE Maya Lyapina1, Angelina Kisselova-Yaneva 2, Assya Krasteva2, Mariana Tzekova -Yaneva2, Maria Dencheva-Garova2 1) Department of Hygiene, Medical Ecology and Nutrition, Medical Faculty, 2) Department of Oral and Image Diagnostic, Faculty of Dental Medicine, Medical University, Sofia,Bulgaria ABSTRACT atmospheric air, tobacco smoke, use of cosmetic products Formaldehyde is a ubiquitous chemical agent, a part and detergents, and in less extend – water and food of our outdoor and indoor working and residential consumption (11, 81). It is released into the atmosphere environment. Healthcare workers in difficult occupations are through fumes from automobile exhausts without catalytic among the most affected by formaldehyde exposure. convertors and by manufacturing facilities that burn fossil Formaldehyde is an ingredient of some dental materials. fuels in usual concentration about 1-10 ppb. Uncontrolled Formaldehyde is well-known mucous membrane irritant and forest fires and the open burning of waste also give off a primary skin sensitizing agent associated with both contact formaldehyde. It is believed that the daily exposure from dermatitis (Type IV allergy), and immediate, anaphylactic atmospheric air is up to 0.1 mg (35, 43, 44). reactions (Type I allergy). Inhalation exposure to According to the WHO industrial emissions could formaldehyde was identified as a potential cause of asthma. appear at each step of production, use, transportation, or Quite a few investigations are available concerning health deposition of formaldehyde-containing products. issues for dental students following formaldehyde exposure. Formaldehyde emissions are detected from various Such studies would be beneficial for early diagnosis of industries – energy industry, wood and paper product hypersensitivity, adequate prophylactic, risk assessment and industries, textile production and finishing, chemical management of their work. -
The Older Woman with Vulvar Itching and Burning Disclosures Old Adage
Disclosures The Older Woman with Vulvar Mark Spitzer, MD Itching and Burning Merck: Advisory Board, Speakers Bureau Mark Spitzer, MD QiagenQiagen:: Speakers Bureau Medical Director SABK: Stock ownership Center for Colposcopy Elsevier: Book Editor Lake Success, NY Old Adage Does this story sound familiar? A 62 year old woman complaining of vulvovaginal itching and without a discharge self treatstreats with OTC miconazole.miconazole. If the only tool in your tool Two weeks later the itching has improved slightly but now chest is a hammer, pretty she is burning. She sees her doctor who records in the chart that she is soon everyyggthing begins to complaining of itching/burning and tells her that she has a look like a nail. yeast infection and gives her teraconazole cream. The cream is cooling while she is using it but the burning persists If the only diagnoses you are aware of She calls her doctor but speaks only to the receptionist. She that cause vulvar symptoms are Candida, tells the receptionist that her yeast infection is not better yet. The doctor (who is busy), never gets on the phone but Trichomonas, BV and atrophy those are instructs the receptionist to call in another prescription for teraconazole but also for thrthreeee doses of oral fluconazole the only diagnoses you will make. and to tell the patient that it is a tough infection. A month later the patient is still not feeling well. She is using cold compresses on her vulva to help her sleep at night. She makes an appointment. The doctor tests for BV. -
So You Have Asthma
So You Have Asthma A GUIDE FOR PATIENTS AND THEIR FAMILIES So You Have Asthma A GUIDE FOR PATIENTS AND THEIR FAMILIES NIH Publication No. 13-5248 Originally Printed 2007 Revised March 2013 Contents Overview ...........................................................................................................................................................1 Introduction ....................................................................................................................................................3 Asthma—Some Basics ................................................................................................................................4 Why You? .........................................................................................................................................................6 How Does Asthma Make You Feel? ......................................................................................................8 How Do You Know if You Have Asthma? ...........................................................................................9 How To Control Your Asthma ................................................................................................................ 11 Your Asthma Management Partnership ................................................................................... 11 Your Written Asthma Action Plan ............................................................................................. 12 Your Asthma Medicines: How They Work and How To Take Them .......................... -
Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits
nutrients Review Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits Davide Risso 1,* , Dennis Drayna 2 and Gabriella Morini 3 1 Ferrero Group, Soremartec Italia Srl, 12051 Alba, CN, Italy 2 National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD 20892, USA; [email protected] 3 University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, Bra, 12042 Pollenzo, CN, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0173-313214 Received: 3 September 2020; Accepted: 23 October 2020; Published: 27 October 2020 Abstract: Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV.