Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
Pesqui. bras. odontopediatria clín. integr
; 19(1): 4107, 01 Fevereiro 2019. tab
Artigo
em Inglês
| LILACS, BBO - Odontologia
| ID: biblio-997911
Biblioteca responsável:
BR1264.1
ABSTRACT
Objective:
To evaluate the influence of gustatory stimuli on the buffering capacity of saliva. Material andMethods:
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.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Base de dados:
BBO - Odontologia
/
LILACS
Assunto principal:
Saliva
/
Papilas Gustativas
/
Dieta
/
Percepção Gustatória
/
Concentração de Íons de Hidrogênio
Tipo de estudo:
Estudo de avaliação
Limite:
Adolescente
/
Adulto
/
Humanos
/
Masculino
País/Região como assunto:
América do Sul
/
Brasil
Idioma:
Inglês
Revista:
Pesqui. bras. odontopediatria clín. integr
Assunto da revista:
Odontologia
Ano de publicação:
2019
Tipo de documento:
Artigo