Preliminary exploration for evaluating acuity of oral texture perception
Preliminary exploration for evaluating acuity of oral texture perception
复制标题
口腔质地知觉敏锐度评价的初步探索
DOI：
10.1111/jtxs.12400
复制
发表时间：
2019
影响因子：
3.2
通讯作者：
Hattori Yoshinori
中科院分区：
文献类型：
--
作者：
Furukawa Nao;Ito Yoshihiko;Tanaka Yasue;Ito Wakana;Hattori Yoshinori
尽管口腔质地知觉在喂养和营养平衡中起着重要作用，但其损害并没有引起特别的临床兴趣，也没有临床协议可用于评估其敏锐度。本研究旨在建立一种评价口腔质地知觉敏锐度的方法。由于质地知觉被认为是反映完整的感觉运动系统的下巴和嘴，我们假设，感知食物质地的各个方面的能力将相互关联，并测试我们的假设在11个健康的成年人。首先，我们准备了三种类型的测试食品具有不同的主导质地，其中每一个包括一系列的刺激与不同的成分浓度，我们使用这些测试食品的歧视测试，包括成对比较。使用上下楼梯方法进行的测试显示，三种测试食物的辨别阈值之间存在显著相关性，这表明质地感知的敏锐度在不同的质地属性中彼此相关。其次，我们研究了纹理感知的敏锐度与舌头机械感觉的某些方面之间的关联：触觉和两点辨别阈值，以及颗粒识别阈值。对于机械感觉的至少一个方面敏感度较低的受试者（n = 5）的纹理感知敏锐度显著低于其他受试者（Wilcoxon秩和检验，p= 0.0417）。我们的结论是，口腔质地感知能力可以通过辨别测试的具体方面的纹理，使用适当的测试食品进行评估。
Despite the important role of oral texture perception in feeding and nutritional homeostasis, its impairment has not been of particular clinical interest, and no clinical protocol is available to evaluate its acuity. This preliminary study aimed to establish a method to evaluate the acuity of oral texture perception. Because texture perception is regarded as reflecting integrity of the sensorimotor system of the jaw and mouth, we hypothesized that the ability to perceive various aspects of food texture would correlate with each other, and tested our hypothesis in 11 healthy adults. First, we prepared three types of test foods with different dominant textures, each of which comprised a series of stimuli with different ingredient concentrations; we used these test foods in discrimination tests involving pairwise comparison. Tests performed using the up‐down staircase method revealed significant correlation among the discrimination thresholds for three test foods, suggesting that acuities of texture perception correlated with each other across different textural attributes. Second, we examined the associations between the acuity of texture perception and some aspects of mechanical sensation of the tongue: tactile and two‐point discrimination thresholds, as well as the graininess recognition threshold. The acuity of texture perception of the subjects whose sensitivity was low for at least one of these aspects of mechanical sensation (n = 5) was significantly lower than that exhibited by the other subjects (Wilcoxon rank‐sum test,p= 0.0417). We concluded that oral texture perception ability can be evaluated by discrimination tests for specific aspects of texture, using appropriate test foods.