J Speech Lang Hear Res. 2014 Jun 1;57(3):758-67. doi: 10.1044/2013_JSLHR-S-13-0136.
The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors.
Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning-stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing.
Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning-stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli.
Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.
作者研究了钡对 7 种不同液体味觉刺激物的感知味觉强度的影响，以及这些感知味觉强度差异对吞咽行为的调节作用。
参与者为 80 名健康女性，按年龄组（<40；>60）和遗传味觉状态（超级味觉者；非味觉者）分层。使用通用标记量表对 7 种味觉溶液（每种溶液均制备有钡和无钡两种）的感知味觉强度和化学感觉特性（起泡性；灼热刺痛感）进行了评价。在吞咽这些随机液体的同时，还同步测量了舌-腭压力和颏下表面肌电图（sEMG）。路径分析将刺激物、遗传味觉状态、年龄、钡条件、味觉强度和费力唾液吞咽强度协变量对吞咽的影响进行了区分。
钡刺激物的味觉强度比无钡刺激物低。钡还减弱了起泡性，但不影响灼热刺痛感。吞咽钡与非钡刺激物时，舌-腭压力或颏下 sEMG 的振幅没有差异。
尽管钡会影响味觉强度，但在液体刺激物中添加钡似乎不会改变吞咽的行为参数。钡溶液可以被认为在评估情况之外引发与非钡液体相似的行为。
