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Effect of IL-1 and gustducin expression change on bitter taste during fever

Dental Journal (Majalah Kedokteran Gigi) · Vol. 41 No. 2 (2008) · hlm. 95–99

DOI
10.20473/j.djmkg.v41.i2.p95-99
ISSN
2442-9740, 1978-3728
Terbit
2008-06-01
Penerbit
Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en
Bahasa
eng

Abstrak

Homeostatic changes in the body, such as fever, cause inflammation, whose one of its impacts is the sense of bitterness inside the mouth. It implies in the reduction of appetite, which may finally result in the reduction of physical condition due to the inadequacy of food intake. It causes the inhibition of healing process, which reduces working productivity. The objective of this study was to identify the mechanism of bitterness due to inflammation, as proved locally in the taste buds of Wistar rats. This study was carried out experimentally using post-test only control design in experimental animals of male Wistar strain Rattus norvegicus. The animals were divided into two groups. First group served as control, while the second group received treatment with Salmonella typhimurium 0.5 ml/kg BW. Blood sample and tongue incision were taken from the animals. IL-1 was counted, and tongue incision was used for immunohistochemical staining for the variables of gustducin. Data were analyzed using Kolmogorov-Smirnov test for data normality, and followed with comparative test. The discriminant analysis was also done to find the discriminant variable. It was found that there was an increase of biological response of signaling transduction of bitterness in taste buds, as indicated from the increase of gustducin in treatment group or in inflammatory fever condition as compared to control group (p < 0.05), but no change of concertation at IL-1 significan whenever there was any change of concertation by unfolding its mechanism. Further studies can be recommended to find the way to inhibit this sense of bitterness. The results are intended to overcome homeostatic disorder in the body to prevent loss of appetite, so that physical endurance can be maintained. It concluded that there is no increase of serum IL-1 expression in fever, but there is a significanly increase of taste buds gustducin. Further studies should focus on gustducin cellular role in other factors that play a role in taste buds signal transduction, either in homeostatic condition or in the condition of homeostatic disorder.

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  • Universitas Airlangga
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Rekan penulisOrganisasiArtikel bersama
Anis IrmawatiAfiliasi tidak diketahui1
Ni Luh Putu Ayu WardhaniAfiliasi tidak diketahui1
Theresia Indah Budhy SAfiliasi tidak diketahui1
Fransiskus AndriantoAfiliasi tidak diketahui1
Ester Arijani RachmatAfiliasi tidak diketahui1
Agniz Nur AuliaAfiliasi tidak diketahui1
Intan NirwanaAfiliasi tidak diketahui1
Fatma Yasmin MahdaniAfiliasi tidak diketahui1
Eha Renwi AstutiUniversitas Airlangga1
Niluh Ringga WoroprobosariAfiliasi tidak diketahui1
Titiek BerniyantiAfiliasi tidak diketahui1
Hari WibowoAfiliasi tidak diketahui1
Fery SetiawanAfiliasi tidak diketahui1
Ahmad YudiantoAfiliasi tidak diketahui1
Heni PuspitasariAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/MKG/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Effect of IL-1 and gustducin expression change on bitter taste during fever</dc:title>
	<dc:creator>Sunariani, Jenny</dc:creator>
	<dc:subject xml:lang="en-US">inflammation</dc:subject>
	<dc:subject xml:lang="en-US">bitter taste</dc:subject>
	<dc:subject xml:lang="en-US">gustducin</dc:subject>
	<dc:subject xml:lang="en-US">IL-1</dc:subject>
	<dc:description xml:lang="en-US">Homeostatic changes in the body, such as fever, cause inflammation, whose one of its impacts is the sense of bitterness inside the mouth. It implies in the reduction of appetite, which may finally result in the reduction of physical condition due to the inadequacy of food intake. It causes the inhibition of healing process, which reduces working productivity. The objective of this study was to identify the mechanism of bitterness due to inflammation, as proved locally in the taste buds of Wistar rats. This study was carried out experimentally using post-test only control design in experimental animals of male Wistar strain Rattus norvegicus. The animals were divided into two groups. First group served as control, while the second group received treatment with Salmonella typhimurium 0.5 ml/kg BW. Blood sample and tongue incision were taken from the animals. IL-1 was counted, and tongue incision was used for immunohistochemical staining for the variables of gustducin. Data were analyzed using Kolmogorov-Smirnov test for data normality, and followed with comparative test. The discriminant analysis was also done to find the discriminant variable. It was found that there was an increase of biological response of signaling transduction of bitterness in taste buds, as indicated from the increase of gustducin in treatment group or in inflammatory fever condition as compared to control group (p &amp;lt; 0.05), but no change of concertation at IL-1 significan whenever there was any change of concertation by unfolding its mechanism. Further studies can be recommended to find the way to inhibit this sense of bitterness. The results are intended to overcome homeostatic disorder in the body to prevent loss of appetite, so that physical endurance can be maintained. It concluded that there is no increase of serum IL-1 expression in fever, but there is a significanly increase of taste buds gustducin. Further studies should focus on gustducin cellular role in other factors that play a role in taste buds signal transduction, either in homeostatic condition or in the condition of homeostatic disorder.</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en</dc:publisher>
	<dc:date>2008-06-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/MKG/article/view/1016</dc:identifier>
	<dc:identifier>10.20473/j.djmkg.v41.i2.p95-99</dc:identifier>
	<dc:source xml:lang="en-US">Dental Journal (Majalah Kedokteran Gigi); Vol. 41 No. 2 (2008): June 2008; 95-99</dc:source>
	<dc:source>2442-9740</dc:source>
	<dc:source>1978-3728</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/MKG/article/view/1016/799</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2015 Dental Journal (Majalah Kedokteran Gigi)</dc:rights>
</oai_dc:dc>