Hyodo Aiko, Mikami Ayaka, Horie Kengo, Mitoh Yoshihiro, Ninomiya Yuzo, Iida Seiji, Yoshida Ryusuke
Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Japan; Department of Oral and Maxillofacial Reconstructive Surgery, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Japan.
Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Japan; Faculty of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Japan.
Arch Oral Biol. 2024 Sep;165:106013. doi: 10.1016/j.archoralbio.2024.106013. Epub 2024 May 29.
Saliva serves multiple important functions crucial for maintaining a healthy oral and systemic environment. Among them, the pH buffering effect, which is primarily mediated by bicarbonate ions, helps maintain oral homeostasis by neutralizing acidity from ingested foods. Therefore, higher buffering capacity, reflecting the ability to neutralize oral acidity, may influence taste sensitivity, especially for sour taste since it involves sensing H ions. This study aims to explore the relationship between salivary buffering capacity and taste sensitivities to the five basic tastes in healthy adult humans.
Eighty seven healthy adult students participated in this study. Resting saliva volume was measured using the spitting method. The liquid colorimetric test was used to assess salivary buffering capacity. The whole-mouth taste testing method was employed to determine the recognition threshold for each tastant (NaCl, sucrose, citric acid, quinine-HCl, monosodium glutamate).
Taste recognition thresholds for sour taste as well as sweet, salty, and bitter tastes showed no correlation with salivary buffering capacity. Interestingly, a negative relationship was observed between recognition threshold for umami taste and salivary buffering capacity. Furthermore, a positive correlation between salivary buffering capacity and resting saliva volume was observed.
Salivary buffering capacity primarily influences sensitivity to umami taste, but not sour and other tastes.
唾液具有多种重要功能，对维持健康的口腔和全身环境至关重要。其中，主要由碳酸氢根离子介导的pH缓冲作用，通过中和摄入食物产生的酸度来帮助维持口腔稳态。因此，反映中和口腔酸度能力的较高缓冲能力，可能会影响味觉敏感度，尤其是对酸味的敏感度，因为酸味涉及对氢离子的感知。本研究旨在探讨健康成年人口腔唾液缓冲能力与对五种基本味觉的味觉敏感度之间的关系。
八十七名健康成年学生参与了本研究。采用吐唾法测量静息唾液量。使用液体比色法评估唾液缓冲能力。采用全口味觉测试方法确定每种味觉剂（氯化钠、蔗糖、柠檬酸、盐酸奎宁、味精）的识别阈值。
酸味以及甜味、咸味和苦味的味觉识别阈值与唾液缓冲能力均无相关性。有趣的是，鲜味识别阈值与唾液缓冲能力之间存在负相关关系。此外，观察到唾液缓冲能力与静息唾液量之间存在正相关。
唾液缓冲能力主要影响对鲜味的敏感度，而不影响对酸味和其他味觉的敏感度。
