Kawakami Shinpei, Mori Sadao, Kawasaki Shota, Nishimura Eisaku, Yoshikawa Mariko, Yamaguchi Akane, Matsui Yuko, Kawama Toshihiro, Saito Ichiro
Health Science Research Center, R&D Institute, Morinaga & Co., Ltd., 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama 230-8504, Japan.
Department of Pathology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, Kanagawa 230-8501, Japan.
J Clin Biochem Nutr. 2024 Nov;75(3):222-227. doi: 10.3164/jcbn.24-103. Epub 2024 Aug 9.
Saliva has antioxidant properties, washes away food residues, and helps maintain the oral environment; thus, decreased saliva secretion can have negative consequences. This study examined how slow-soluble innovative candy, named low-solubility amorphous material, affects oral indices such as saliva secretion and halitosis in a randomized, double-blind, placebo-controlled, crossover comparative study. Twenty-four healthy individuals with low saliva production were given one piece of low-solubility amorphous material or placebo candy and their saliva secretion was measured over 20 min. Before and after participants used the test food, we measured the concentrations of three volatile sulfur compounds involved in halitosis and the secretion rate of secretory immunoglobulin A, and participants completed the Profile of Mood States Second Edition (POMS2) and a visual analog scale (VAS). As a result, saliva secretion increased significantly in low-solubility amorphous material candy condition, compared to placebo candy. Furthermore, changes in the hydrogen sulfide concentration, POMS2 Total Mood Disturbance and Vigor-Activity scores, and oral "moisture" and "refreshed feeling" scores on the VAS were improved more by low-solubility amorphous material candy use than by placebo. Low-solubility amorphous material candy may help improve the oral environment by increasing saliva secretion and reducing halitosis-related substances and may improve mood.
唾液具有抗氧化特性，可冲走食物残渣，并有助于维持口腔环境；因此，唾液分泌减少会产生负面后果。本研究在一项随机、双盲、安慰剂对照、交叉比较研究中，考察了名为低溶解性无定形材料的缓释创新型糖果如何影响唾液分泌和口臭等口腔指标。24名唾液分泌量低的健康个体分别食用一片低溶解性无定形材料糖果或安慰剂糖果，并在20分钟内测量他们的唾液分泌情况。在参与者食用受试食品前后，我们测量了三种与口臭有关的挥发性硫化合物的浓度以及分泌型免疫球蛋白A的分泌率，参与者还完成了第二版情绪状态量表（POMS2）和视觉模拟量表（VAS）。结果显示，与安慰剂糖果相比，食用低溶解性无定形材料糖果时唾液分泌显著增加。此外，与安慰剂相比，食用低溶解性无定形材料糖果后，硫化氢浓度、POMS2总情绪紊乱和活力-活动得分以及VAS上的口腔“湿润感”和“清爽感”得分的改善更为明显。低溶解性无定形材料糖果可能通过增加唾液分泌和减少与口臭相关的物质来帮助改善口腔环境，并且可能改善情绪。
