Lee Jun, Yamate Chisato, Taira Masato, Shinoda Masamichi, Urata Kentaro, Maruno Mitsuru, Ito Reio, Saito Hiroto, Gionhaku Nobuhito, Iinuma Toshimitsu, Iwata Koichi
Department of Complete Denture Prosthodontics, Nihon University School of Dentistry.
Department of Cognitive Neurobiology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University.
J Oral Sci. 2018 Sep 23;60(3):329-335. doi: 10.2334/josnusd.17-0238. Epub 2018 May 24.
Prefrontal cortex activity is modulated by flavor and taste stimuli and changes during swallowing. We hypothesized that changes in the modulation of prefrontal cortex activity by flavor and taste were associated with swallowing movement and evaluated brain activity during swallowing in patients with dysphagia. To evaluate prefrontal cortex activity in dysphagia patients during swallowing, change in oxidized hemoglobin (z-score) was measured with near-infrared spectroscopy while dysphagia patients and healthy controls swallowed sweetened/unsweetened and flavored/unflavored jelly. Total z-scores were positive during swallowing of flavored/unsweetened jelly and negative during swallowing of unflavored/sweetened jelly in controls but negative during swallowing of sweetened/unsweetened and flavored/unflavored jelly in dysphagia patients. These findings suggest that taste and flavor during food swallowing are associated with positive and negative z-scores, respectively. Change in negative and positive z-scores may be useful in evaluating brain activity of dysphagia patients during swallowing of sweetened and unsweetened food.
前额叶皮质活动受味道和味觉刺激调节，并在吞咽过程中发生变化。我们假设，味道和味觉对前额叶皮质活动调节的变化与吞咽运动有关，并评估了吞咽困难患者吞咽过程中的脑活动。为了评估吞咽困难患者吞咽过程中的前额叶皮质活动，在吞咽困难患者和健康对照者吞咽加糖/不加糖以及有味道/无味道的果冻时，用近红外光谱法测量氧化血红蛋白的变化（z分数）。在对照组中，吞咽有味道/不加糖的果冻时总z分数为正，吞咽无味道/加糖的果冻时为负，但在吞咽困难患者中，吞咽加糖/不加糖以及有味道/无味道的果冻时总z分数均为负。这些发现表明，食物吞咽过程中的味觉和味道分别与正z分数和负z分数相关。正负z分数的变化可能有助于评估吞咽困难患者在吞咽加糖和不加糖食物时的脑活动。
