Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk NR4 7UQ, United Kingdom.
Arch Oral Biol. 2021 Mar;123:105033. doi: 10.1016/j.archoralbio.2020.105033. Epub 2020 Dec 27.
Consumers' oral physiology and salivary properties are greatly dependent on dietary backgrounds, and this in turn may impact food perception and preferences. Scarce studies are available on the oral physiology and salivary rheology of Chinese participants with different dietary and ethnic backgrounds.
This study examined two ethnic groups, Chinese Han and Chinese Mongolian healthy young adults, and explored the differences in oral physiology and salivary rheological properties. Official data suggested that Chinese Mongolians tend to consume more red meat and dairy, and Chinese Han tend to consume more carbohydrates. 200 Han and 104 Mongolian participants were evaluated for the oral physiological and salivary rheological parameters (maximum bite force of incisor and molar teeth, maximum tongue pressure and maximum oral volume; the surface tension, shear viscosity and extensional viscosity of unstimulated and stimulated whole saliva samples).
Distinct differences between two ethnic groups were found, particularly in their bite forces and salivary physical properties. Chinese Mongolian participants had significantly higher incisor bite force (168 N) than Chinese Han (146 N). In addition, Chinese Han had significantly lower unstimulated whole saliva flow rate than Chinese Mongolians; and significantly higher salivary surface tension, shear viscosity and extensional viscosity, in both unstimulated and stimulated whole saliva samples.
Chinese Han and Chinese Mongolian participants exhibited different oral physiological and salivary rheological properties; and considering the dietary differences between the two ethnicities, the findings from this study suggest possible associations between dietary habits and oral physiological & saliva rheological properties.
消费者的口腔生理学和唾液特性在很大程度上取决于饮食背景，而这反过来又可能影响食物的感知和偏好。关于不同饮食和种族背景的中国参与者的口腔生理学和唾液流变学的研究很少。
本研究考察了两个民族，汉族和蒙古族的健康年轻成年人，并探讨了口腔生理学和唾液流变学特性的差异。官方数据显示，蒙古族倾向于食用更多的红肉和奶制品，而汉族则倾向于食用更多的碳水化合物。评估了 200 名汉族和 104 名蒙古族参与者的口腔生理和唾液流变学参数（切牙和磨牙的最大咬合力、最大舌压和最大口腔容量；未刺激和刺激全唾液样本的表面张力、剪切粘度和拉伸粘度）。
两个民族之间存在明显差异，特别是在咬合力和唾液物理性质方面。蒙古族参与者的切牙咬合力（168 N）明显高于汉族（146 N）。此外，汉族的未刺激全唾液流速明显低于蒙古族；且未刺激和刺激全唾液样本中的唾液表面张力、剪切粘度和拉伸粘度均显著升高。
汉族和蒙古族参与者表现出不同的口腔生理学和唾液流变学特性；考虑到两个民族的饮食差异，本研究的结果表明饮食习惯与口腔生理和唾液流变学特性之间可能存在关联。
