Browsing by Author "Mirlohi, Susan"
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- Analysis of salivary fluid and chemosensory functions in patients treated for primary malignant brain tumorsMirlohi, Susan; Duncan, Susan E.; Harmon, M.; Case, D.; Lesser, G.; Dietrich, Andrea M. (Springer, 2015-01-01)Objectives The frequency and causes of chemosensory (taste and smell) disorders in cancer patients remain under-reported. This study examined the impact of cancer therapy on taste/ smell functions and salivary constituents in brain tumor patients. Materials and methods Twenty-two newly diagnosed patients with primary malignant gliomas underwent 6 weeks of combined modality treatment (CMD) with radiation and temozolomide followed by six monthly cycles of temozolomide. Chemosensory functions were assessed at 0, 3, 6, 10, 18, and 30 weeks with paired samples of saliva collected before and after an oral rinse with ferrous-spiked water. Iron (Fe)- induced oxidative stress was measured by salivary lipid oxidation (SLO); salivary proteins, electrolytes, and metals were determined. Parallel salivary analyses were performed on 22 healthy subjects. Results Chemosensory complaints of cancer patients increased significantly during treatment (p=0.04) except at 30 weeks. Fe-induced SLO increased at 10 and 18 weeks. When compared with healthy subjects, SLO, total protein, Na, K, Cu, P, S, and Mg levels, as averaged across all times, were significantly higher (p<0.05), whereas salivary Zn, Fe, and oral pH levels were significantly lower in cancer patients (p<0.05). Neither time nor treatment had a significant impact on these salivary parameters in cancer patients. Conclusions Impact of CMT treatment on chemosensory functions can range from minimal to moderate impairment. Analysis of SLO, metals, and total protein do not provide for reliable measures of chemosensory dysfunctions over time. Clinical relevance Taste and smell functions are relevant in health and diseases; study of salivary constituents may provide clues on the causes of their dysfunctions.
- Characterization of Metallic Flavor in Drinking Water: An Interdisciplinary Exploration through Sensory Science, Medicine, Health, and the EnvironmentMirlohi, Susan (Virginia Tech, 2012-02-22)Scientific explorations can lead to life changing discoveries or light the path for new discoveries as scientists continue to carry or pass on the torch of knowledge to current and future generations. This torch of knowledge radiates in many directions, as the path of discovery often demands a multidimensional perspective. This research explored the many aspects of metallic flavor in drinking water through applications of sensory science, medicine, health, and the environment. Humans interact with their environment through the five senses and are often exposed to contaminants through multiple routes; oral intake of trace metal contaminants through drinking water is a likely source. The biochemical mechanism by which humans are able to detect the flavor of strongly metallic agents such as iron has been previously elucidated, but little is known about population variability in the ability to sense metallic flavors. This research evaluated sensory thresholds and biochemical indicators of metallic flavor perception in healthy adults for ferrous iron in drinking water; 61 subjects aged 19 – 84 years, participated. The findings demonstrated an age-dependent sensitivity to iron indicating as people age they are less sensitive to metallic perception; impairment of olfactory functions is a contributing factor. Unlike in healthy adults, where human senses are often protective of overexposure to contaminants, and supportive of sensations of everyday life's pleasures, cancer patients often suffer from chemosensory dysfunctions. Metallic phantom taste is a commonly experienced sensation, yet very little studied aspect of this debilitating disorder. Impact of cancer therapy on chemosensory functions of patients with malignant brain tumors undergoing combined modality treatment (CMT) was explored. The results indicated that chemosensory dysfunctions of the patients can range from minimal to moderate impairment with maximum impairment developing during the 6-week CMT. Study of salivary constituents may provide clues on to the causes of chemosensory dysfunctions. On health aspects, implication of individual sensitivity to metallic flavor on beverage choices and overall water consumption was assessed in 33 healthy adults through self-reported beverage questionnaire. The results indicated that among the elderly reduced intake of drinking water coincided with reduced sensitivity to metallic flavor. The findings have important health implications in terms of hydration status and beverage choices. Finally, with environmental exposure relevance, preliminary findings on sensory properties of zerovalent iron nanoparticles (nZVI) indicated that oral exposure to nZVI may induce sensory properties different from that of ferrous iron, likely predictive of a diminished detection of metallic flavor by humans. Further research is warranted in this area.
- Chemical Identification and Flavor Profile Analysis of Iodinated Phenols Produced From Disinfection of Spacecraft Drinking WaterMirlohi, Susan (Virginia Tech, 1997-12-05)The National Aeronautics and Space Administration (NASA) is considering the use of iodine for disinfection of recycled wastewater and potable water in the International Space Station (ISS). Like Chlorine and other halogen compounds, iodine can form disinfection by-products (DBPs) in the presence of organic compounds. Recycled wastewater sources proposed for reuse in the space station include laundry, urine, and humidity condensate. These contain large concentrations of iodine-demanding compounds, including phenol (Barkely et al., 1992). Therefore, the potential for the formation of iodine disinfection by-products (IDBPs) is of concern. Based on the characteristics of the ISS recycled wastewater sources and potable water treatment system, a series of experiments was designed to evaluate the formation of IDBPs under different experimental conditions. Studies were conducted by reacting various concentrations of iodine with phenol at pH 5.5 and 8.0.Iodine concentrations of 10 and 50 mg/L and phenol concentrations of 5 and 50 mg/L were used. Reactions were monitored for up to 32 days for the formation of IDBPs. All reactions were maintained at 20 C in dark. High Performance Liquid Chromatography (HPLC) and Gas Chromatography/Mass Spectrometry (GC/MS) were used for identification and quantitative analysis of phenolic compounds. Spectrophotometry was used to monitor the iodine concentrations. Falvor Profile analysis (FPA) method was used to evaluate the odor characteristics of the phenolic compounds. Reactions of iodine with phenol resulted in the formation of the following by-products: 2-iodophenol, 4-iodophenol, diiodophenols, and 2,4,6-triiodophenol. Most reaction conditions studied resulted in the formation of all or some of the specified iodophenols. The initial mass ratio of iodine to phenol was the major determining factor in the concentrations and types of by-products formed. The IDBPs were formed within one hour after initiation of the reactions. Extended reaction times did not lead to significant increases in the concentration of IDBPs. Under most reaction conditions, mono-subsituted phenols were detected at significantly higher concentrations than di-substituted phenolic compounds; triiodophenol was the major by-product when iodine:phenol mass ratio was 10:1. The greatest number of IDBPs were formed when reaction solutions consisted of 1:1 mass ratio of iodine to phenol. FPA panel indicated the odor threshold concentrations for phenol, 2-iodophenol, and 4-iodophenol were 5 mg/L, less than 1 ug/L, and 1 mg/L respectively. The most common odor descriptions for all these compounds were "chemical", "phenolic", and "medicinal".