当前位置: X-MOL 学术Biorheology › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Rheological parameters of saliva in comparison with taste examination.
Biorheology ( IF 1.1 ) Pub Date : 2018-12-12 , DOI: 10.3233/bir-180171
Anna Marcinkowska-Gapińska 1 , Kamila Linkowska-Świdzińska 2 , Teodor Świdziński 1 , Anna Surdacka 2
Affiliation  

BACKGROUND It is generally unknown if taste sensitivity is dependent upon saliva viscosity. The rheological properties of saliva result from many factors and it has been shown to behave as a non-Newtonian fluid whose viscosity decreases with increasing shear rate. Taste sensitivity may be quantitatively assayed by electro-gustometry. OBJECTIVES The aim of this work was to compare saliva rheological properties, obtained with a rotary-oscillating rheometer, to quantitative measures of taste sensitivity, using electro-gustometry. METHODS Saliva samples were taken from 27 healthy non-smoking donors - 7 men and 20 women aged 18-65 years (mean age - 37 years). After thresholds of taste sensation were measured, the saliva samples were taken and characterized in terms of their rheological properties and pH. Saliva viscosity was measured in the order of decreasing shear rate in the range 100-0.01 s-1. Viscoelastic properties were examined under constant frequency oscillations (with f = 0.5 Hz) and with decreasing shear effective amplitude γeff'. RESULTS AND CONCLUSIONS Saliva viscosity was found to decrease with increasing shear rate and varied with time. Analysis of the dependence of the viscosity values of saliva and components of complex viscosity did not show a significant correlation with taste sensation. A dependency of taste sensation on pH could not be discerned due to the narrow range of naturally occurring pH.

中文翻译:

唾液流变参数与味觉检查的比较。

背景技术通常不清楚味觉敏感性是否取决于唾液粘度。唾液的流变特性是由许多因素引起的,并且已表现出其作为非牛顿流体的行为,其粘度随剪切速率的增加而降低。味觉敏感度可以通过电子胃量计定量测定。目的这项工作的目的是比较使用电子振动式流变仪通过旋转振荡流变仪获得的唾液流变特性与味觉敏感度的定量测量。方法唾液样本取自27名健康的非吸烟供者-7名男性和20名女性,年龄18-65岁(平均年龄-37岁)。在测量味觉阈值之后,采集唾液样品并根据其流变性质和pH进行表征。唾液粘度按剪切速率递减的顺序在100-0.01 s-1范围内测量。在恒定频率振荡(f = 0.5 Hz)和剪切有效振幅γeff'减小的情况下检查粘弹性。结果与结论唾液粘度随剪切速率的增加而降低,并随时间变化。唾液粘度值和复数粘度成分之间的依存关系分析未显示与味觉有显着相关性。由于天然存在的pH值范围狭窄,因此无法辨别出味觉对pH值的依赖性。结果与结论唾液粘度随剪切速率的增加而降低,并随时间变化。唾液粘度值和复数粘度成分之间的依存关系分析未显示与味觉有显着相关性。由于天然存在的pH值范围狭窄,因此无法辨别出味觉对pH值的依赖性。结果与结论唾液粘度随剪切速率的增加而降低,并随时间变化。唾液粘度值和复数粘度成分之间的依存关系分析未显示与味觉有显着相关性。由于天然存在的pH值范围狭窄,因此无法辨别出味觉对pH值的依赖性。
更新日期:2019-11-01
down
wechat
bug