van der Bilt Andries, Engelen Lina, Abbink Jan, Pereira Luciano J
Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, Oral Physiology Group, University Medical Center, Utrecht, The Netherlands.
Eur J Oral Sci. 2007 Jun;115(3):198-205. doi: 10.1111/j.1600-0722.2007.00448.x.
The production of a sufficient amount of saliva is indispensable for good chewing. In the present study, we examined the hypothesis that adding fluid to a food will facilitate the chewing process, especially for dry foods. The effect might be larger for subjects with relatively low salivary flow rates. Furthermore, adding fluids that contain mucins or alpha-amylase may have a larger facilitating effect on mastication than the addition of water alone. Twenty subjects chewed on melba toast, breakfast cake, carrot, peanut, and Gouda cheese. In addition, they chewed on these foods after different volumes of water, artificial saliva containing mucins, or a solution of alpha-amylase had been added. Muscle activity and number of chewing strokes until swallowing were measured. The salivary flow rates of the subjects were also determined. Adding fluid to the food significantly reduced the number of chewing cycles and total muscular work (i.e. the integrated surface electromyograpy of masseter and temporalis muscles measured bilaterally, summed for all chewing cycles) until swallowing for all foods, except carrot. The largest effects were observed for melba and cake, which are dry products requiring sufficient saliva to form a coherent bolus safe for swallowing. More facilitation of the chewing process was observed after adding fluid to breakfast cake for subjects with relatively low salivary flow rates. The type of fluid had no significant effect on the chewing process.
产生足够量的唾液对于良好的咀嚼是必不可少的。在本研究中，我们检验了这样一个假设：向食物中添加液体将有助于咀嚼过程，尤其是对于干燥食物。对于唾液流速相对较低的受试者，这种效果可能更大。此外，添加含有黏蛋白或α-淀粉酶的液体可能比仅添加水对咀嚼有更大的促进作用。20名受试者咀嚼梅尔巴吐司、早餐蛋糕、胡萝卜、花生和高达干酪。此外，在添加不同体积的水、含有黏蛋白的人工唾液或α-淀粉酶溶液后，他们咀嚼这些食物。测量了吞咽前的肌肉活动和咀嚼次数。还测定了受试者的唾液流速。向食物中添加液体显著减少了所有食物（除胡萝卜外）吞咽前的咀嚼周期数和总肌肉功（即双侧测量的咬肌和颞肌的表面肌电图积分，对所有咀嚼周期求和）。对于梅尔巴吐司和蛋糕观察到了最大的效果，它们是干燥的产品，需要足够的唾液来形成一个连贯的、可安全吞咽的食团。对于唾液流速相对较低的受试者，在向早餐蛋糕中添加液体后，观察到咀嚼过程有更多的促进作用。液体的类型对咀嚼过程没有显著影响。
