Chilla R, Brüner M, Arglebe C
Acta Otolaryngol. 1979 Jan-Feb;87(1-2):152-5. doi: 10.3109/00016487909126399.
Flow rate, protein and amylase content of submaxillary saliva were determined before and after iatrogenic damage to the chorda tympani nerve during otosurgery. Parallel to these investigations, gustatory function was checked. Chronic otopathy itself did not lead to a disturbance of either the sense of taste or the function of the submaxillary gland in any of the 14 patients. On the other hand, the flow rate of the affected gland dropped after chorda division (8 patients) and after chorda stretching (6 patients), and the protein concentration of the saliva was increased while the concentration of amylase remained unchanged. Dysgeusia was always observed after chorda division but only once among 6 cases of chorda stretching.
在耳外科手术期间，对鼓索神经进行医源性损伤前后，测定了颌下腺唾液的流速、蛋白质和淀粉酶含量。在进行这些研究的同时，还检查了味觉功能。在14例患者中，慢性耳病本身并未导致味觉或颌下腺功能出现紊乱。另一方面，在8例患者进行鼓索神经切断术后以及6例患者进行鼓索神经拉伸术后，患侧腺体的流速下降，唾液中的蛋白质浓度升高，而淀粉酶浓度保持不变。鼓索神经切断术后总是会出现味觉障碍，但在6例鼓索神经拉伸病例中仅出现过1次。
