Mackie D A, Pangborn R M
Department of Food Science and Technology, University of California, Davis 95616.
Physiol Behav. 1990 Mar;47(3):593-5. doi: 10.1016/0031-9384(90)90131-m.
Unilateral parotid saliva was collected from ten subjects following oral stimulation with water, chewing on parafilm, mastication of celery and bread, and holding of bread in the mouth. Salivary flow induction was independent of chewing rate. Mastication of bread and celery resulted in higher flow rates than did chewing on parafilm. Although limited to two foods at two weights, the results suggest a possible dependence of flow rate on both the type and weight/size of the stimulus. Mastication increased the secretion rate but not the concentration of protein and alpha-amylase. The rate of alpha-amylase secretion was influenced by mastication in accord with digestive function, in that more secretion was induced by food than by nonfood stimuli, more by bread than by celery, and more by larger than smaller pieces of bread. However, these increases might be related more to the physical characteristics than the composition of the stimuli, e.g., force of chewing, dryness, and surface area.
从10名受试者中收集单侧腮腺唾液，这些受试者分别接受了以下刺激：用水进行口腔刺激、咀嚼保鲜薄膜、咀嚼芹菜和面包以及将面包含在口中。唾液分泌诱导与咀嚼速度无关。咀嚼面包和芹菜产生的唾液流速高于咀嚼保鲜薄膜。尽管仅涉及两种重量的两种食物，但结果表明流速可能既取决于刺激物的类型，也取决于其重量/大小。咀嚼增加了分泌速率，但未增加蛋白质和α-淀粉酶的浓度。α-淀粉酶的分泌速率受咀嚼的影响，符合消化功能，即食物比非食物刺激诱导更多分泌，面包比芹菜诱导更多分泌，较大的面包块比较小的面包块诱导更多分泌。然而，这些增加可能更多地与刺激物的物理特性而非成分有关，例如咀嚼力、干燥程度和表面积。
