A COMPARISON OF THE EFFECTS OF TASTING AND CHEWING FOODS ON THE FLOW-RATE OF WHOLE SALIVA IN MAN
A COMPARISON OF THE EFFECTS OF TASTING AND CHEWING FOODS ON THE FLOW-RATE OF WHOLE SALIVA IN MAN
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DOI：
10.1016/0003-9969(88)90010-6
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发表时间：
1988-01-01
影响因子：
3
通讯作者：
DAWES, C
中科院分区：
文献类型：
--
作者：
WATANABE, S;DAWES, C
研究的目的是确定味觉刺激和机械刺激唾液流量对三种食物摄入量的相对贡献。在一项对6名男性和6名女性进行的初步研究中，确定了每个受试者正常大小的大黄派、煮米饭和生胡萝卜的重量和咀嚼时间。在主要研究中，这些食物要么(A)被分成计算出的一口大小的正常部分，要么(B)这些部分被捣碎(大黄派)、未经处理(米饭)或细磨(生胡萝卜)。受试者以正常方式咀嚼(A)类食物，但对于(B)类食物，只需将食物夹在上颚和舌背之间，没有咀嚼运动(品尝)。在正常的咀嚼时间之后，食物不会被吞下，而是被吐进称重的容器中；唾液的分泌量是根据食物部分的重量增加来确定的。大黄派的流动速度明显高于大米和胡萝卜；对品尝的反应的流动速度，作为对咀嚼的反应的百分比是86.7。12.2，79.3。+-。17.9和73.4.+-分别为15.4。结论：在人类中，食物的味觉刺激在产生唾液流动方面的作用比咀嚼的机械刺激要重要得多。
The objective was to determine the relative contributions from gustatory and mechanical stimulation of salivary flow in response to consumption of three foods. In a preliminary study on 6 males and 6 females the weights of normal bite-size portions and their chewing times for rhubarb pie, boiled rice, and raw carrot were established for each subject. In the main study the foods were either (a) divided into the calculated bite-size normal portions or (b) the portions were mashed (rhubarb pie), untreated (rice) or finely ground (raw carrot). The subjects chewed the foods of type (a) in the normal way but, with type (b), simply held the food between the palate and the dorsum of the tongue, with no masticatory movements (tasting). After the normal chewing time the food was not swallowed but spat into a weighed container; the volume of saliva secreted was determined from the increase in weight of the food portions. Rhubarb pie elicited a significantly higher flow rate than did the rice and carrot; the flow rates in response to tasting, as a percentage of those in response to chewing were 86.7 .+-. 12.2, 79.3 .+-. 17.9 and 73.4 .+-. 15.4, respectively. It is concluded that in humans the effect of the gustatory stimulation of foods in much more important than the mechanical stimulation from chewing in producing the flow of saliva.