Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure
Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure
复制标题
蔬菜汁中胡萝卜泥对舌腭吞咽压力的影响
DOI：
10.1111/jtxs.12315
复制
发表时间：
2017
影响因子：
3.2
通讯作者：
Hori Kazuhiro
中科院分区：
文献类型：
--
作者：
Moritaka Hatsue;Mineki Machiko;Kobayashi Makoto;Ono Takahiro;Hori Kazuhiro
本研究旨在确定不同含量（0-30%）的胡萝卜泥（CP）蔬菜汁对健康志愿者舌腭吞咽压力的影响。20名健康女性（年龄范围：20-22岁）在自然状态下吞咽17 ml饮料，并使用特殊的传感器片测量舌腭吞咽压力。峰值幅度（最大压力的舌头推动硬腭），linguapalatal吞咽压力的波形上的积分值，linguapalatal吞咽压力的持续时间随着CP浓度的增加而增加。30% CP蔬菜汁的总积分值大于不含CP的蔬菜汁。在相同剪切速率下，低CP浓度的蔬菜汁的表观粘度小于高CP浓度的蔬菜汁的表观粘度。这些结果表明，蔬菜汁含有CP影响mechanoreceptor活动在口腔中，并产生neuromotor response.Practical applicationsThis研究旨在确定的影响，各种量的胡萝卜泥（CP）在蔬菜汁上linguapalatal吞咽压力测量通过使用一个特殊的传感器片在健康志愿者。本研究获得的结果清楚地表明，含有CP的蔬菜汁会影响舌头在操纵药丸时的运动。此外，结果表明，这种效果依赖于CP在蔬菜汁中的浓度。这些发现有望为吞咽的口腔阶段机械刺激的影响提供有价值的临床数据。
This study aimed to ascertain the influence of various amounts (0–30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20–22 years) swallowed a 17‐ml drink in a natural state, and linguapalatal swallowing pressure was measured using a special sensor sheet. Peak magnitude (maximum pressure of the tongue pushing on the hard palate), integrated values of linguapalatal swallowing pressure on the waveform, and duration of linguapalatal swallowing pressure were increased with increases in CP concentrations. The total integrated value for 30% CP vegetable juice was larger than that of vegetable juice with no CP. The apparent viscosity of the vegetable juice with a low CP concentration was smaller than that with a high CP concentration at the same shear rate. These results suggest that vegetable juice containing CP affects mechanoreceptor activity in the mouth and generates a neuromotor response.Practical applicationsThis study aimed to ascertain the influence of various amounts of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure measured by using a special sensor sheet in healthy volunteers. Obtained results of this study clearly showed that vegetable juice containing CP affects the movement of the tongue in maneuvering the bolus. Moreover, the results demonstrated that this effect depended on the concentration of CP in the vegetable juice. These findings are expected to provide clinically valuable data on the effect of mechanical stimulation during the oral stage of swallowing.