酒度、总酸、pH值以及饮用温度对干红葡萄酒涩味的影响

利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulphate polyacrylamide gel electrophoresis,SDS-PAGE）分析唾液蛋白与模拟酒反应后蛋白减少比例,并将其表示为涩味强度;同时,以酒度、总酸、pH值以及饮用温度为考察因素,利用二次正交旋转组合设计分析各因子对涩味强度的影响。结果表明：pH值对涩度影响最大,其次是酸度和温度,酒度影响最小;其中pH值和酸度互作效应对涩味的影响显著。     

Cortisol in saliva and plasma of cattle after ACTH administration and milking

Interest in the measurement of salivary cortisol has increased recently because saliva can be easily collected before and after an imposed stress. This study evaluated the relationship between plasma and salivary concentrations of cortisol following ACTH administration in calves (experiment 1) and machine milking of adult cows (experiment 2). A catheter was inserted into the jugular vein of all animals 72 h before the beginning of experiments. Blood and saliva samples were collected before and after ACTH administration (0.6 IU/kg BW) in calves or before and after machine milking of cows. Using a cotton swab, each saliva sample was taken immediately following the blood sample. In general, cortisol profiles were similar in plasma and saliva and correlated in both experiments; however, plasma concentrations were significantly higher than salivary concentrations. In addition, the differences between cortisol concentrations measured in saliva and plasma within each experiment varied substantially between animals and samples. Furthermore, in experiment 2, nearly 10% of salivary samples were below limits of detection. The sharp peaks in cortisol after ACTH administration in both the plasma and saliva were reflected adrenal stimulation. In addition, increases in cortisol in response to milking in both the plasma and saliva suggest that salivary sampling is a reliable option when studying cortisol responses to normal physiological events.     

ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS

ABSTRACT

In the oral cavity, the food is subjected to several mechanical and chemical processes. It is fractured by the teeth, diluted and broken down by saliva, heated or cooled by the ambient temperature of the mouth, formed into a bolus and finally swallowed. Numerous receptors in the oral cavity and nose respond to the initially ingested food and monitor the changes during processing. This leads to central perceptions of taste, odor, irritation and texture of the food. Most sensations associated with food texture occur only when the food is manipulated, deformed or moved across the oral receptors. In addition, people assessing the same stimulus differ in their ratings of that stimulus and their oral physiological parameters also exhibit inter‐individual variations. This paper is based on the PhD thesis of one of the authors. It gives an overview of this study and includes related work of other authors. The aim of our research was to improve the understanding of oral texture perception, in particular to examine the role of oral physiological processes in oral texture perception of semisolids and to investigate whether individual differences in perception could be attributed to differences in oral physiology among subjects. The results of our study demonstrate that oral physiological parameters such as oral sensitivity, tongue movements, temperature and saliva composition are of importance for texture perception of semisolids. Many parameters of oral physiology correlate with various perceived texture attributes. This implies that intra‐individual differences in texture perception could be attributed to variations in oral physiology. Oral physiology thus plays a role in texture perception of semisolids and should be taken into account in future texture research.

PRACTICAL APPLICATIONS

By understanding the processes in the mouth while eating, a better understanding of the sensations and the perceptions of the food can be gained. Taking for each food the relevant physiological parameter into consideration when performing and designing rheological/instrumental measurements grants more natural conditions and better predictions of sensory perception. This could save time and money on time‐consuming and expensive sensory panels in the earlier steps of product development and renovation. Knowing how physiological processes highlight specific flavor/texture sensations may be useful for product development or quality control where one typically wants to focus on certain sensations and ignores others. In addition, a future application could be to tailor products for personalized nutrition, individual choices or clinical nutrition based on physiological groups.     

Aging-Related Metabolic Dysfunction in the Salivary Gland: A Review of the Literature

Aging-related salivary dysfunction commonly induces the poor oral health, including decreased saliva flow and dental caries. Although the clinical significance of the salivary glands is well-known, the complex metabolic pathways contributing to the aging-dysfunction process are only beginning to be uncovered. Here, we provide a comprehensive overview of the metabolic changes in aging-mediated salivary gland dysfunction as a key aspect of oral physiology. Several metabolic neuropeptides or hormones are involved in causing or contributing to salivary gland dysfunction, including hyposalivation and age-related diseases. Thus, aging-related metabolism holds promise for early diagnosis, increased choice of therapy and the identification of new metabolic pathways that could potentially be targeted in salivary gland dysfunction.     

Salivary Stress/Immunological Markers in Crohn’s Disease and Ulcerative Colitis

There is continuous and growing interest in research into new alternatives to standard biomarkers to detect and follow-up disease, reducing physical and psychological stress in patients needing regular and invasive medical examinations for the evaluation of pathologies, including inflammatory bowel diseases (IBD). Saliva is one of the most promising body fluids in the research of new biomarkers, thanks to the large number of molecules it contains. Many molecules present in saliva are often directly correlated to their concentration in the blood but may be affected by the condition of the oral cavity. This means that a careful selection of a specific biomarker is required for each pathology, especially pathologies such as IBD, which may induce inflammation in the oral cavity. Here, we analyze the currently used and the proposed new salivary biomarkers (i.e., calprotectin, cytokines, IgA, cortisol, and oxidative stress markers) for the detection and follow-up of the main subtypes of IBD, known as ulcerative colitis and Crohn’s disease.     

Repassivation behavior of titanium in artificial saliva investigated with a photon rupture method

Repassivation kinetics of titanium were investigated in artificial saliva by the photon rupture method, PRM, combined with anodizing. PRM uses focused pulsed Nd–YAG laser beam irradiation to remove oxide film and metal. The effects of the applied potential and F⁻ ions on the repassivation kinetics of titanium were examined electrochemically. All conditions in this study use specimens that were repassivated within about 100 ms after the laser beam irradiation. The current transients after the laser beam irradiation showed a rapid increase, followed by a decrease with a slope of the log i vs. log t plots of about −1.5. The measured slope is steeper than what would be expected with the high field oxide film formation theory. This result suggests that the oxidation of titanium takes place through a combination of electrochemical and chemical reactions. More NaF results in a higher peak current density and amount of charge after laser beam irradiation. The influence of F⁻ ions on the repassivation kinetics may be explained by localized pH changes caused by dissolution of titanium immediately after the laser beam irradiation.