Effect of carbon dioxide in carbonated drinks on linguapalatal swallowing pressire
Effect of carbon dioxide in carbonated drinks on linguapalatal swallowing pressire
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碳酸饮料中二氧化碳对舌腭吞咽压的影响
DOI：
10.1093/chemse/bjt062
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发表时间：
2013
期刊：
影响因子：
3.5
通讯作者：
Hori K
中科院分区：
文献类型：
--
作者：
Moritaka H;Kitade M;Sawamura S;Takihara T;Awano I;Ono T;Tamine K;Hori K
本研究旨在调查健康志愿者（N = 20，均为女性，年龄范围；20-21 岁）中气体体积 (GV) 为 0、1.5 和 2.7 的碳酸饮料对舌腭吞咽压力、口内碳酸化感知和通过咽部的最大食团速度的影响。志愿者在自然状态下吞咽了 12 毫升饮料。使用特殊的传感器片测量舌腭吞咽压力，并使用超声诊断成像设备测量食团通过咽部的最大速度。随着碳酸饮料中二氧化碳含量的增加，舌腭吞咽压力的峰值、积分值和持续时间以及液体丸剂通过咽部的最大速度增加。 GV为1.5和2.7的碳酸饮料的总积分值大于不含二氧化碳的饮料。这些结果表明，溶解在碳酸饮料中的二氧化碳会影响口腔中味觉感受器的活动，并导致神经运动反应。
This study aimed to investigate the influence of carbonated drinks with gas volumes (GV) of 0, 1.5, and 2.7 on linguapalatal swallowing pressure, intraoral carbonation perception, and maximum velocity of a bolus through the pharynx in healthy volunteers (N= 20, all female, age range; 20–21 years). The volunteers swallowed a 12-mL drink in the natural state. Linguapalatal swallowing pressure was measured using a special sensor sheet, and maximum velocity of the bolus through the pharynx was measured using ultrasonic diagnostic imaging equipment. Peak magnitude, integrated value, and duration of linguapalatal swallowing pressure and maximum velocity of a liquid bolus through the pharynx increased with an increase in carbon dioxide content in the carbonated drink. The total integrated values of carbonated drinks with GV of 1.5 and 2.7 were larger than that of the drink without carbon dioxide. These results suggest that the carbon dioxide dissolved in carbonated drinks influences the activity of taste receptors in the mouth and results in neuromotor responses.