The role of age and other factors in the development of taste disorders

The study of the physiology of taste and its relationship to human health is gaining increasing attention. Taste sensitivity is an important tool in the regulation of nutrient intake, in the control of digestion, and in the release of neuroendocrine hormones of hunger and satiety. It is well known that many bodily functions deteriorate with age, including oral functions. The search was carried out in the medical databases PubMed, MEDLINE, Google Scholar. The article discusses age‑related decline in taste sensitivity, which is associated not only with a decrease in the number of taste receptors, but also with insufficient saliva production, which leads to a temporary delay in the turnover of taste receptor cells, which significantly increases the response of taste cells. Changes in the inorganic composition of saliva, leading to fluctuations in salivary pH, may explain its effect on receptor stimulation, which indirectly affects the perception of sweet in the elderly. We also present data from studies of non‑genetic factors, such as the gut and oral microbiota, for their potential role in modulating receptor abundance and, in fact, taste perception. Taste buds face the unique challenge of dealing with pathogens entering the oral cavity without a strong physical barrier. On the one hand, the presence of commensal microbes in close proximity to taste‑sensitive cells provides modulation around the receptor concentration of substances/compounds, which can lead to changes in taste perception. On the other hand, the accumulation of microbial plaque probably blocks the taste pores and prevents access to the receptors. Understanding these changes is the first step to maintaining oral health as you age.