Statement of problem

Oral dryness leads to problems in the oral cavity and pharynx and problems with dental prostheses. Although some moisturizing agents relieve the symptoms of oral dryness, the influence of the flavor of the moisturizing agent on the symptoms of oral dryness has not been clarified.

Purpose

The purpose of this clinical study was to examine the effectiveness of moisturizing gels with different flavors.

Material and methods

Participants in this study consisted of 36 healthy adults and 20 individuals with oral dryness. They were randomly divided into 6 groups, and moisturizing gels with 5 different flavors (tasteless and odorless, sweet taste, acid taste with citric acid, acid taste with Japanese apricot extract, and Japanese apricot scent) were tested in 5 of the groups with 1 group acting as the control (no gel administered). Oral moisture and saliva volume were measured before applying the moisturizing gel, just after applying the moisturizing gel, and 10, 20, and 30 minutes after applying the moisturizing gel. Differences in oral moisture and saliva volume according to the gel flavor and duration of contact were analyzed by using 2-way analysis of variance (α=.05).

Results

Oral moisture did not differ among the gel flavors and the duration of contact. Saliva volume in the control (no gel administered) reported no statistically significant differences among any of the contact durations in both healthy adults and participants with oral dryness. The saliva volume in healthy adults increased after using the sweet taste (P=.012), acid taste with Japanese apricot extract (P=.006), and Japanese apricot scent (P=.005) moisturizing gels. The saliva volume in participants with oral dryness increased rapidly just after using the acid taste with Japanese apricot extract gel (P=.008) and increased slowly after applying the tasteless and odorless (P=.046), sweet taste (P=.048), and acid taste with citric acid moisturizing gels (P=.010).

Conclusions

The effectiveness of moisturizing gel for increasing saliva secretion differed according to the flavor of the moisturizing gel. This suggests that the moisturizing gel’s effect on increasing saliva secretion is related to the flavor of the gel in addition to the moisturizing agent.

中文翻译：

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口服保湿凝胶和香精对口腔水分和唾液量的影响：一项临床研究

问题陈述

口腔干燥会导致口腔和咽部出现问题以及假牙问题。虽然一些保湿剂可以缓解口腔干燥的症状，但保湿剂的风味对口腔干燥症状的影响尚未阐明。

目的

这项临床研究的目的是检查不同口味的保湿凝胶的有效性。

材料与方法

本研究的参与者包括 36 名健康成人和 20 名口腔干燥症患者。他们被随机分成6组，在5组中测试了5种不同口味的保湿凝胶（无味无味、甜味、柠檬酸酸味、日本杏提取物酸味和日本杏香味），其中1作为对照的组（未施用凝胶）。在涂抹保湿凝胶之前、刚刚涂抹保湿凝胶之后以及涂抹保湿凝胶后10、20和30分钟测量口腔水分和唾液量。使用 2-way 方差分析 (α=.05) 分析了口腔水分和唾液量根据凝胶风味和接触时间的差异。

结果

凝胶口味和接触持续时间之间的口腔水分没有差异。对照组（未使用凝胶）的唾液量报告在健康成人和口腔干燥参与者的任何接触时间之间没有统计学上的显着差异。使用甜味（P =.012）、酸味与日本杏提取物（P =.006）和日本杏香味（P =.005）保湿凝胶后，健康成人的唾液量增加。口干患者的唾液量在使用酸味与日本杏提取物凝胶后迅速增加（ P =.008），在使用无味无臭（P =.046）、甜味（P=.048) 和柠檬酸保湿凝胶的酸味 ( P =.010)。

结论

保湿凝胶增加唾液分泌的效果因保湿凝胶的味道而异。这表明保湿凝胶对增加唾液分泌的作用除了保湿剂外，还与凝胶的味道有关。