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Yuto Ochiai¹, Reiko Ita¹, Kazhihiro Ono²

¹Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.

Journal of oral rehabilitation

|May 14, 2025

概括

减少唾液 (低唾液) 显著影响干面包,增加时间和肌肉活动. 扩散可以帮助恢复正常的功能和球体特性.

科学领域:

口腔生理学口腔生理学
的生物力学的生物力学
食品科学食品科学食品科学

背景情况:

唾液对于玻尿酸形成和口腔滑在过程中至关重要.
食物的水含量和滑作用影响着肌的动态.
脂肪含量可能会通过滑影响的行为.

研究的目的:

为了研究人工诱导的低水对行为的影响.
为了评估不同面包的水含量和扩散如何影响低盐度的食.
在低盐化条件下评估玻尿酸性质的变化.

主要方法:

20名健康的志愿者参与了这项研究.
肌肌肉的电肌图活动在阿特罗宾服药前后被记录下来.
对不同的面包类型和口腔条件分析了口运动和肉囊性质.

主要成果:

低液主要影响干面包,增加时间和上腺肌肉活动.
在干面包上扩散缓解的低效应,减少时间和肌肉活动.
低水降低了玻尿酸中的水含量,增加了硬度,特别是对于干面包.

结论:

低水会扰乱球体的形成和干面包的运输.
扩散可以弥补口运动中低盐度诱导的变化.
在减少唾液的条件下,在食期间,扩散有助于保持玻尿酸的特性.

关键词:

博卢斯的财产是巨大的财产.面包就是面包,面包就是面包.盐分过低的情况消化消化消化消化扩散的扩散,扩散的传播.甲状腺上部肌肉的肌肉.

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