味の異なるグミゼリー咀嚼前後の脳内血流  [in Japanese] Brain Blood Flow of Chewing Gumi-jelly with Different Flavor  [in Japanese]

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Author(s)

    • 志賀 博 SHIGA Hiroshi
    • 日本歯科大学歯学部歯科補綴学第1講座 The Nippon Dental University, School of Dentistry at Tokyo, Department of Partial and Complete Denture
    • 小林 義典 KOBAYASHI Yoshinori
    • 日本歯科大学歯学部歯科補綴学第1講座 The Nippon Dental University, School of Dentistry at Tokyo, Department of Partial and Complete Denture
    • 荒川 一郎 ARAKAWA Ichiro
    • 日本歯科大学歯学部歯科補綴学第1講座 The Nippon Dental University, School of Dentistry at Tokyo, Department of Partial and Complete Denture
    • 横山 正起 YOKOYAMA Masaoki
    • 日本歯科大学歯学部歯科補綴学第1講座 The Nippon Dental University, School of Dentistry at Tokyo, Department of Partial and Complete Denture
    • 雲野 美香 UNNO Mika
    • 日本歯科大学歯学部歯科補綴学第1講座 The Nippon Dental University, School of Dentistry at Tokyo, Department of Partial and Complete Denture

Abstract

目的: 食品の味の違いが咀嚼時の脳内血流に及ぼす影響を明らかにする目的で, 健常者に味の異なるグミゼリーを咀嚼させた時の脳内血流について分析した.方法: 健常者10名(男性5名, 女性5名, 22〜34歳, 平均年齢24.8歳)に味の異なる3種類のグミゼリー(普通, 甘い, 苦い)を主咀嚼側で20秒間咀嚼させた時の両側の脳内血流を浜松ホトニクス社製近赤外分光装置NIRO-300^[○!R]を用いて記録した.なお, 近赤外分光装置の測定プローブは, 照射部と受光部の距離を4cmとし, 両側の咀嚼運動野相当部の皮膚上に毛髪をかき分けて, 開閉口運動に最も反応する位置に設定した.分析は, はじめに各グミゼリーの咀嚼前, 咀嚼中, 咀嚼後の脳内血流の経時的変化を調べた.次いで, 咀嚼前と咀嚼中との脳内血流の変化量について, 食品間で比較した.結果: 脳内血流は, いずれのグミゼリーでも咀嚼中に有意に増加したが, 咀嚼終了後に減少し, 咀嚼前の状態に回復する傾向を示した.また, 脳内血流量は, 苦いグミゼリー咀嚼時が最も少なく, 甘いグミゼリー咀嚼時, 普通のグミゼリー咀嚼時の順に多くなり, 食品間に有意差が認められた.結論: 脳内血流は, 咀嚼運動によって増加すること, また食品の味の違いは, 脳内血流の増加の大小に影響を及ぼすことが示唆された.

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^[○!R], Hamamatsu Photonics). The measuring probe was placed so that the distance between the irradiation part and the receptive part was to be 4cm, 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.

Journal

  • The Journal of Japanese Society of Stomatognathic Function

    The Journal of Japanese Society of Stomatognathic Function 12(1), 25-29, 2005-10-30

    Japanese Society of Stomatognathic Function

References:  15

Codes

  • NII Article ID (NAID)
    110003488632
  • NII NACSIS-CAT ID (NCID)
    AN1047134X
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    13409085
  • Data Source
    CJP  NII-ELS 
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