Study on the cerebral and systemic changes caused by chewing of the foods with different taste and odor

咀嚼不同味道和气味食物引起的大脑和全身变化的研究

• 批准号: 23792263
• 负责人: HASEGAWA Yoko
• 金额: $ 2.66万
• 依托单位: Hyogo Medical University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23792263/
• 关键词: 咀嚼; 味と香り; 脳血流; ストレス; 情動; 脳循環; 体循環; 自律神経活動

In this study, we examined the changes in cerebral blood flow, systemic circulation, and autonomic nerve activity (heart rate and blood pressure variability analysis) during chewing of gum with various tastes and odors in order to investigate the effect of changes in taste and odor on these values. The result was that chewing of gum with taste and odor increased the cerebral blood flow most, suggesting that intake of foods with taste is important for activation of circulation system such as cerebral circulation. Furthermore, we measured the amount of secreted cortisol in saliva during chewing of gum in order to investigate the stress response to the chewing of gum with different tastes and odors. The results was that the gum with sweetness and lemon odor tasted best, and when chewing this gum, the amount of saliva secreted during chewing and the concentration of cortisol in saliva were higher than when chewing the other five gums. These results indicated that chewing of gum withtaste and odor, which was delicious for the subjects, causes more secretion of cortisol, an anti-stress hormone.

在这项研究中，我们检查了脑血流量，体循环和自主神经活动（心率和血压变异性分析）的变化，在咀嚼口香糖的各种味道和气味，以调查的影响，味道和气味的变化对这些值。结果表明，咀嚼有味道和气味的口香糖最能增加脑血流量，这表明摄入有味道的食物对激活脑循环等循环系统很重要。此外，我们还测定了咀嚼口香糖时唾液中皮质醇的分泌量，以探讨咀嚼不同味道和气味的口香糖的应激反应。结果是，具有甜味和柠檬气味的口香糖味道最好，咀嚼这种口香糖时，咀嚼时分泌的唾液量和唾液中皮质醇的浓度高于咀嚼其他五种口香糖时。这些结果表明，咀嚼口香糖的味道和气味，这是美味的受试者，导致更多的分泌皮质醇，抗应激激素。

项目成果

Comparison of Joint Pain between Related and Unrelated to Articular Disc Displacement without Reduction in the Temporomandibular Joint.

与未复位颞下颌关节的关节盘移位相关和无关的关节疼痛的比较。

• 发表时间: 2013
• 期刊: Oral Surg Oral Med Oral Pathol Oral Radiol Endod;
• 作者: Fujiwara M;Honda K;Hasegawa Y;Hasegawa M;Urade M.
• 通讯作者: Urade M.

Flavor-enhanced modulation oｆ cerebral blood flow during gum chewing

咀嚼口香糖期间脑血流量的风味增强调节

• 发表时间: 2013
• 期刊: PLOS ONE
• 影响因子: 3.7
• 作者: Fujiwara M;Honda K;Hasegawa Y;Hasegawa M;Urade M.;Hasegawa Yoko
• 通讯作者: Hasegawa Yoko

オクルーザルスプリントによる顎関節の変位が顎関節部の痛みに及ぼす影響

咬合夹板引起颞下颌关节移位对颞下颌关节疼痛的影响

• 发表时间: 2013
• 作者: 長谷川陽子，柿本直也，田中祐人;藤原正識， 前田芳信;本田公亮
• 通讯作者: 本田公亮

Influence of Denture Wearing on Outcome of Treatment for Bisphosphonate-Related Osteonecrosis of the Jaws.Nationwide Survey in Japan

假牙佩戴对双膦酸盐相关颌骨坏死治疗结果的影响。日本全国调查

• 发表时间: 2011
• 作者: Hasegawa Y;Kawabe M;Kimura H;Kurita K;Fukuda J;Urade M.
• 通讯作者: Urade M.

Effects of unilateral jaw clenching on cerebral/systemic circulation and related autonomic nerve activity

• DOI: 10.1016/j.physbeh.2011.07.028
• 发表时间: 2012-01
• 期刊: Physiology & Behavior
• 影响因子: 2.9
• 作者: Min Zhang;Y. Hasegawa;Joe Sakagami;T. Ono;K. Hori;Y. Maeda;Yongjin Chen