Associations among fatty food sensations and saliva's emulsifying properties.
Associations among fatty food sensations and saliva's emulsifying properties.
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脂肪食物的感觉与唾液的乳化特性之间的关联。
DOI：
10.1093/chemse/bjac013
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发表时间：
2022
期刊：
影响因子：
3.5
通讯作者：
Running,CordeliaA
中科院分区：
文献类型：
--
作者：
Huang,Li-Chu;Running,CordeliaA
个体的唾液成分不同，这反过来又会影响口腔感觉的变化。这项研究旨在调查唾液对油/水混合物的消化能力、脂肪感觉和饮食之间的关系。参与者（N= 62）给予感官评级的白色巧克力替代品添加0，0.1，和1%的亚油酸。 使用巧克力替代品与/不亚油酸和高/低脂肪沙拉酱进行歧视分类任务。受试者发出沙沙声并吐出油/水混合物，并测量该飞溅样本的乳化层的大小。这项新技术被用来评估唾液的乳化能力，因为口腔漱口会使脂肪分散到水中，并由唾液稳定。通过3天膳食回忆评估了估计的大量营养素摄入量。结果表明，正确分类含/不含亚油酸的巧克力替代品的人的唾液更好地乳化了油/水混合物，并将1%的亚油酸样品评为脂肪。那些错误分类巧克力样品的人认为1%亚油酸的样品更苦。对于那些正确/不正确分类高/低脂沙拉酱的人，观察到1%亚油酸样品的脂肪和苦味的相同模式。关于饮食数据，唯一观察到的关系是随着时间的推移，较高的饮食蛋白质摄入量与较低的唾液乳液稳定性相关。总的来说，结果表明唾液如何影响脂肪和脂肪感觉的分散之间的关系，但饮食的作用应该在更大和更严格控制的群体中重新审视。
Individuals vary in saliva composition, which could in turn influence variability of oral sensations. This study was designed to investigate associations among saliva’s ability to emulsify an oil/water mixture, fatty sensations, and diet. Participants (N= 62) gave sensory ratings for a white chocolate substitute with 0, 0.1, and 1% added linoleic acid. Discrimination sorting tasks were performed using the chocolate substitute with/without linoleic acid and with high/low-fat salad dressing. Participants swished and expectorated an oil/water mixture, and the size of the emulsified layer of this spat-out sample was measured. This novel technique was used to estimate the emulsifying ability of saliva, as oral swishing caused the fat to disperse into the water, stabilized by saliva. Estimated macronutrient intake was assessed by 3-day dietary recalls. Results indicate that people who correctly sorted the chocolate substitute with/without linoleic acid had saliva that better emulsified the oil/water mixture and rated the 1% linoleic acid sample as fattier. Those who incorrectly sorted the chocolate samples rated the 1% linoleic acid sample as more bitter. The same pattern for fattiness and bitterness of 1% linoleic acid samples was observed for those who correctly/incorrectly sorted the high/low-fat salad dressings. Regarding dietary data, the only observed relationship was higher dietary protein intake associated with less saliva emulsion stability over time. Overall, the results indicate relationships among how saliva influences dispersions of fat and fatty sensations, but the role of diet should be reexamined with larger and more tightly controlled groups.