Physiological approaches to establishing the evaluation of eating and swallowing disorders

建立饮食和吞咽障碍评估的生理学方法

• 批准号: 08457489
• 负责人: YAMADA Yoshiaki
• 金额: $ 4.8万
• 依托单位: Niigata University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08457489/
• 关键词: swallowing disorders; foods for dysphasia; SLN stimulation; changes in swallowing threshold; freely behaving animal; 嚥下; 咀嚼; 摂食機能障害; 舌運動; 神経生理

Afferent signals arising from the oral, pharyngeal and laryngeal structures may have important roles on the initiation of swallow. In this study, we sought the effects of taste and temperature on swallowing reflex in humans, in which swallowing behavior was recorded and swallow difficulty was evaluated. A thickening agent, that is stable in the physical properties, was employed as the test food. In case of the normal subject, both the parameters of taste and temperature were found to affect swallow difficulty, however, they did not affect the swallowing behavior, such as muscle activities and laryngeal movements. The result suggests that thickening agents prepared at higher temperature than oral temperature and with taste may make easier the initiation of swallowing reflex.Swallowing reflex may be initiated when food bolus is transferred from the oral cavity to pharynx. Although superior laryngeal nerve (SLN) stimulation does elicit swallowing in the anesthetized animal, mechanical stimulation around the pharynx may not elicit swallowing in healthy humans. Rather gag reflex is pedominant. In case of CP patients with difficulty in swallowing, cold stimulus to the pharynx is believed to make the swallow easier. Thereafter, we hypothesized that cortex may have an important role on the initiation of swallowing. We thus compared the threshold of SLN stimulation for swallowing during anesthesia and awake in the chronic preparation. A positive result was obtained in that the threshold decreased with lightening the depth of anesthesia, however it increased when the animal was in the awake and rest stage.

来自口、咽和喉结构的传入信号可能在吞咽启动中起重要作用。在这项研究中，我们寻求味觉和温度对人类吞咽反射的影响，记录吞咽行为并评估吞咽困难。使用物理性质稳定的增稠剂作为试验食品。在正常受试者的情况下，味觉和温度的参数都被发现影响吞咽困难，但是，它们不影响吞咽行为，如肌肉活动和喉部运动。结果提示，在高于口腔温度的温度下制备的有味道的增稠剂更容易诱发吞咽反射，吞咽反射可能是在食团从口腔转移到咽部时诱发的。虽然上级喉神经（SLN）刺激引起吞咽在麻醉动物，机械刺激周围的咽可能不会引起吞咽在健康人。相反，呕吐反射是顽固性的。在吞咽困难的CP患者的情况下，对咽部的冷刺激被认为使吞咽更容易。此后，我们假设，皮层可能有一个重要的作用，吞咽的启动。因此，我们比较了SLN刺激吞咽麻醉期间和清醒的慢性准备的阈值。结果表明，随着麻醉深度的减轻，阈值降低，但在清醒和休息阶段，阈值升高。

项目成果

Meng, Y.: "Difference in the burst patterns of digastric and mylohyoid acitivities during feeding the freely behaving rabbit" Dysphagia. (in press). (1999)

孟，Y.：“喂养自由行为的兔子时二腹肌和下颌舌骨肌活动的爆发模式的差异”吞咽困难。

山田好秋: "歯科基礎生理学" 医歯薬出版, 16(345-360) (1998)

山田义明：《牙科基础生理学》石药出版社，16（345-360）（1998）

Miyaoka, Y.: "Responses of neurons in the parabrachial region of the rat to electrical stimulation of the superior laryngea nerve and chemical stmulation of teh Jarynx" Brain Research Bulletin. 45. 95-100 (1998)

Miyaoka, Y.：“大鼠臂旁区域神经元对上喉神经电刺激和 Jarynx 化学刺激的反应”大脑研究通报。

宮岡洋三: "嚥下運動と嚥下困難度に及ぼす基本味の影響" 日本味と匂学会誌. 5. 395-398 (1998)

Yozo Miyaoka：“基本味觉对吞咽运动和吞咽困难程度的影响”日本味觉学会杂志 5. 395-398 (1998)。

Y.Miyaoka et al.: "Vagal Control of pharyngeal constrictor activity in rabbits" Dysphagia. 12. 39-42 (1997)

Y.Miyaoka 等人：“兔子咽缩肌活动的迷走神经控制”吞咽困难。