Results Could Relieve Millions of Patients Undergoing Cancer Treatment – ScienceDaily

Chemotherapy and other anti-cancer treatments can wreak havoc on taste buds and olfactory senses, depriving recipients of the complex interaction between taste and smell that is essential for capturing flavors and enjoying foods. Over time, taste and odor abnormalities (ASD) can lead to loss of appetite and anorexic behavior, compromising patients' ability to recover from the disease.

In a new article published in the journal Food & FunctionSusan Duncan and Aili Wang, researchers at the Virginia Tech College of Agriculture and Life Sciences, investigated the feasibility of lactoferrin, a highly bioactive protein found in saliva and milk, as a treatment for TSA. Their results could bring relief to millions of patients undergoing treatment for cancer.

"The molecular mechanisms underlying TSA are not well understood," said Duncan, associate director of the Virginia Agricultural Experiment Station and a professor in the Department of Food Science and Technology. "The dominant symptom described by patients undergoing chemotherapy is a persistent metallic taste or taste, with or without food intake, which can last for hours, weeks, or even months after the end of treatment."

As a result, cancer patients suffer from a lack of appetite, weight loss, depression and a decrease in nutrition, which is detrimental to their health. recovery. Although ASD is widespread and cancer patients frequently complain, there is no established treatment to date to reliably prevent or treat this problem.

"Our research shows that daily supplementation with lactoferrin induces changes in salivary protein profiles in cancer patients – changes that may influence taste protection and odor perception," Duncan said. "By suggesting lactoferrin as a dietary supplement, we can reduce ASD for many patients, allowing them to better appreciate foods at a time when nutrition can play a key role in their recovery." This research could help us to develop strategies. to improve the quality of life during chemotherapy Cancer patients and their families and supportive friends can once again find solace by enjoying a meal together. "

The transdisciplinary team, including William Ray, Department of Biochemistry; Andrea Dietrich, from the Department of Civil and Environmental Engineering of Charles E. Via Jr. at the College of Engineering; and Glenn Lesser, of Wake Forest Baptist Medical Center, have previously identified the role of lactoferrin, a specific milk protein, in reducing the metallic flavor stimulated by chemotherapy drugs. The substance is known as a first-line defense, helping the body's immune response, but little is known about its ability to impact salivary proteins. Their most recent study builds on previous work in the application of lactoferrin supplements in the treatment of taste and odor abnormalities.

The team's findings will enable cancer patients to taste the foods properly and enjoy a healthier appetite, which will enable optimal nutrition during a critical recovery period. Lactoferrin supplementation also enhances the expression of salivary immune proteins, which can help reduce oxidative stress and the resulting side effects. Oral infections, such as lily of the valley, can also be diminished.

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