The effect of differences in the textural hardness of chewing gum on saliva and brain activity
2018
Matsui, T. (Kracie Foods, Ltd., Takatsuki, Osaka (Japan). Foods Laboratory) | Shiromizu, T. | Sakaguchi, T. | Kanatani, T. | Terazawa, K. | Kawasaki, K.
This study was carried out to evaluate the effect of differences in the textural hardness of chewing gum (hard vs soft chewing gum) on mastication. The hard chewing gum significantly increased the volume of saliva stimulated (p<0.05) compared to the soft chewing gum. Total bacterial counts in the saliva decreased significantly between before and after chewing of the hard chewing gum (p<0.05). The reduction rate of total bacterial counts in the saliva differed significantly between the hard and soft chewing gums (p<0.05). Moreover, brain activity in the pre-frontal area increased significantly between before and after chewing of the hard chewing gum during cognitive assignment examination (p<0.05). The hard chewing gum was observed to increase the volume of saliva stimulated, decrease total bacterial counts in the saliva, and increase brain activity in the pre-frontal area during cognitive assignment examination compared to the soft chewing gum. The hard chewing gum was suggested to be effective for mastication as well as contribute to oral hygiene.
Показать больше [+] Меньше [-]