Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain.
Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain.
Physiol Behav. 2024 Nov 1;286:114656. doi: 10.1016/j.physbeh.2024.114656. Epub 2024 Aug 5.
This study explores the impact of various types of carbonation on sensory stimulation in the mouth, salivary secretion and the neurotransmitter substance P (SP), as well as body responses such as heart rate (HR) and Galvanic Skin Response (GSR). Three types of carbonation (one made using a soda machine, another carbonated with a gasifier, and the last commercial sparkling water) were used to produce different bubbles resulting in distinct sensory characteristics assessed by a trained panel. The impact of carbonation was measured by recording changes in salivary flow rate, SP levels, salivary secretory immunoglobulin A (SIgA), HR, and GSR in fifteen healthy participants. The results showed that the bubble type only affected the sensory perception of carbonation. Regardless of bubble type, carbonation increased salivary flow rate and SP values, SigA and HR. These characteristics are being sought to improve treatments for dysphagia or dry mouth. Therefore, these findings highlight the potential therapeutic application of carbonation in these situations.
本研究探讨了不同类型的碳酸化作用对口腔感觉刺激、唾液分泌和神经递质 P 物质（SP）以及心率（HR）和皮肤电反应（GSR）等身体反应的影响。使用三种碳酸化方式（一种使用苏打水机，另一种使用气体发生器，第三种是商业碳酸水）产生不同的气泡，从而产生由经过训练的小组评估的不同感官特征。通过记录十五名健康参与者的唾液流量、SP 水平、唾液分泌免疫球蛋白 A（SigA）、HR 和 GSR 的变化来测量碳酸化的影响。结果表明，气泡类型仅影响碳酸化的感官感知。无论气泡类型如何，碳酸化作用都会增加唾液流量和 SP 值、SigA 和 HR。这些特征被认为是改善吞咽困难或口干的治疗方法。因此，这些发现强调了碳酸化在这些情况下的潜在治疗应用。
