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The Role Of Obesity, Diabetes, And Hypertension In Cleft Lip And Cleft Palate Birth Defects, Hebah Alawi Kutbi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Orofacial clefts (OFCs) are birth defects characterized by immediately recognizable disruption of normal facial structure caused by abnormal facial development during the first six to eight weeks of gestation, causing a cleft in the lip or the palate. OFCs are among the most common structural birth defects and a public health problem. Some studies have found that maternal obesity, diabetes, hypertension, or the underlying metabolic abnormalities known as the metabolic syndrome, might be associated with the risk of OFCs, though other studies have been inconsistent. Data of mothers who have had children with OFCs were compared to those of children …

The Regulation Of Epithelial Sodium Channels In Mammalian Taste Receptor Cells, Arian F. Baquero Gonzalez

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nutrient recognition is one of the main physiological roles of the gustatory system. In mammals, it is well established that the taste of sodium salts is primarily mediated by sodium influx through the epithelial sodium channel. The epithelial sodium channel is a sodium-specific ion channel that is expressed across a wide range of transporting epithelia such as colon, kidney, and taste. In addition to its role as a salt taste receptor, sodium influx through the epithelial sodium channel is important systemically for maintaining sodium balance and blood pressure. Following our earlier work on the endocrine regulation of salt taste at …

Changes Over Time In Sensory Thresholds Of Individuals With Diabetes Mellitus And The Relationship To Food Preference, Marnie Ricks Spencer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of time on taste threshold was examined in 30 diabetics and 30 control subjects (ages 22-30) who had participated in a sensory study 14 years previously. Detection and recognition taste thresholds for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine sulfate) were assessed using triangle testing. Food preferences related to concentration of the stimuli in model food systems were tested using a nine-point hedonic scale. Mashed potatoes were used as the carrier for different levels of salt. A beverage composed of water, sucrose, and citric acid was varied to measure preferences for sweet and sour …

Elemental Levels In Mast Cell Granules Differ In Sections From Normal And Diabetic Rats: An X-Ray Microanalysis Study, Marion D. Kendall

Scanning Microscopy

Mast cells around the thymus of rats stain red with alcian blue and safranin indicating that the mast cells are probably of the peritoneal (connective tissue) type. After the onset of streptozotocin induced diabetes some cells contain both red and blue granules and blue staining cells may appear.

X-ray microanalysis of frozen freeze-dried sections from diabetic male CSE Wistar rats showed electron dense granules to have similar amounts of S to normal rat mast cell granules but reduced levels of Na, Mg, P, Cl and K. Two cells also had electron lucent granules with very high levels of Na, Cl, …

The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener.

Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of …