Brain Blood Flow of Chewing Gumi-jelly with Different Flavor
スポンサーリンク
概要
- 論文の詳細を見る
The brain blood flow of chewing various flavors of gumi-jelly was analyzed in order to clarify the effect of taste of the food on brain blood flow during chewing. Ten healthy subjects (5 males, 5 females, ages 22 to 34, average age 24.8) were asked to chew three types of gumi-jelly with three different flavors (normal, sweet, bitter) on their habitual chewing side for 20 seconds and the bilateral brain blood flow were recorded using near-infrared spectroscopy (NIRO-300<SUP>®</SUP>, Hamamatsu Photonics) . The measuring probe was placed so that the distance between the irradiation part and the receptive part was to be 4 cm, and was placed on the bilateral sides by pushing away the hair in an area related to cortical masticatory area and thus would mostly react to opening and closing movement. First the brain blood flow of prior to, during and after chewing gumi-jelly were investigated. Next the amount of change in blood flow were compared among the three types of gumi-jelly. The brain blood flow increased during chewing gumi-jelly, started to decrease after chewing and returned to its original state. The amount of change in brain blood flow was smallest when chewing bitter gumi-jelly, increased with chewing sweet gumi-jelly and was largest when chewing normal taste, and significant differences were found among the different flavors. From these results it was concluded that brain blood flow increased by masticatory movement and that the difference in flavor affected increase and decrease in the amount of brain blood flow.
- 日本顎口腔機能学会の論文
日本顎口腔機能学会 | 論文
- 1. 咬合接触と咀嚼機能(第30回学術大会)
- 骨格性下顎前突の外科的矯正治療前後における下顎運動の変化
- 11.骨格性下顎前突症患者における嚥下時筋活動パターンの定量的評価
- 日本顎口腔機能学会第31回学術大会報告
- 5. 顎関節の潤滑メカニズムに関する咬合の影響(第31回学術大会)