Abstract
Objective: To evaluate the influence of gustatory stimuli on the buffering capacity of saliva. Material and Methods: The buccal ph of 18 male volunteers aged 18-35 years was measured after a mouthwash with 20 ml of water as a control, and in individual disposable cups they collected the saliva for two minutes. Then, each of chewed bubble gum with sugar for two minutes, discarding the gum and made new collection of saliva, for two minutes in other disposable cups individualized. After collection, each volunteer was again subject to regular brushing with toothpaste and waited another ten minutes. The same procedure was repeated with all other substances. Salivary buffer capacity was determined by Ericsson technique. Data were submitted to analysis of variance and the means were compared by the Scott-Knott grouping test and Mann-Whitney test at 5% probability. Estimates of Pearson correlations were calculated in order to determine possible associations between the variables. Results: It was not found statistically significant differences between the initial pH variation and after eating food (p>0.05), or between gustatory stimulation and variation of salivary buffer capacity (p>0.05). Conclusion: There is no influence of gustatory stimulus aroma and flavor on the variation of salivary buffer capacity.
Highlights
Saliva is an important fluid in the body secreted by three pairs of larger salivary glands; the parotid, submandibular and sublingual
It was observed that there is a difference between initial salivary buffer capacity and salivary buffering capacity (SBC) after food consumption (p
There was a significant difference between foods, aroma and flavour variables
Summary
Saliva is an important fluid in the body secreted by three pairs of larger salivary glands; the parotid, submandibular and sublingual. These glands secrete an average of 1.500 ml of saliva per day [1]. The gustatory sense is considered a chemical sense, because of its receptors that are caused by chemical stimulants present in food. Each food activates a different combination of basic flavours. Many of these foods have a distinct taste as their taste and aroma. There are other sensory peculiarities that contribute to taste, such as texture and temperature of food [3]
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