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温度和化学冷却剂对舌头粗度敏感度的影响

Sebastiano Ricci^1,2, Min Sung Kim¹, Christopher T Simons¹

¹Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States.

Chemical senses

|March 25, 2024

概括

低温显著降低舌头对纹理的敏感性,影响食物感知. 这种效应似乎独立于TRPM8通道,这表明一种非化学机制用于热调节口腔接收机制.

科学领域:

口腔感官科学是一种感官科学.
神经科学是一个神经科学.
食品科学食品科学食品科学

背景情况:

口腔触觉敏感度对于食物质地感知至关重要.
口腔组织中的受体机制尚不清楚.
口腔组织在吃饭时经历不同的温度和化学物质.

研究的目的:

研究热感觉对舌头粗度敏感性的影响.
为了确定冷,温暖或热的温度是否会改变表面纹理的感知.
探索TRPM8通道在粗度灵敏度的热调制中的作用.

主要方法:

通过使用不钢优惠券来确定表面粗度的简单可察觉差异 (JND) 门.
在环境 (21°C),冷 (8°C),温暖 (35°C) 和热 (45°C) 刺激温度下评估值.
通过将冷却化合物 (Evercool 190) 与水在舌头上应用后的粗度值进行比较来评估TRPM8的依赖性.

主要成果:

低温 (8°C) 显著增加了JNDs,表明舌头对粗度的敏感性降低 (P=0.019).
温暖的 (35°C) 和热的 (45°C) 温度并没有显著影响JNDs.的粗度.
寒冷模拟化合物Evercool 190的舌头应用没有改变JND的粗度,与直接的寒冷刺激不同 (P=0.604).

结论:

寒冷的热感,但不是TRPM8-介导的化学寒冷,损害了舌头粗度的敏感性.
感触灵敏度降低的机制很可能不依赖TRPM8通道.
研究结果表明,口腔受体机制的热和化学调节有不同的途径.

关键词:

寒冷的冷冷的冷冷的冷冷的冷冷的制冷化合物制冷化合物机械感应是一种机制感应.触觉上的敏感性.这是一个温暖的温暖的温暖.

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