Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva

Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva

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.

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Main Authors: Andrade Júnior,Carlos Vieira de, Gomes,Nathália Rose da Silva, Mello,Gabriela Souto Vieira de, Costa,João Gomes da, Vanderlei,Aleska Dias, Santos,Aldenir Feitosa dos
Format: Digital revista
Language:English
Published: Associação de Apoio à Pesquisa em Saúde Bucal 2019
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1983-46322019000100307
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spelling oai:scielo:S1983-463220190001003072019-08-29Gustatory Stimulations and Their Capacity Influence Buffering of the SalivaAndrade Júnior,Carlos Vieira deGomes,Nathália Rose da SilvaMello,Gabriela Souto Vieira deCosta,João Gomes daVanderlei,Aleska DiasSantos,Aldenir Feitosa dos Food Taste Hydrogen-Ion Concentration 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.info:eu-repo/semantics/openAccessAssociação de Apoio à Pesquisa em Saúde BucalPesquisa Brasileira em Odontopediatria e Clínica Integrada v.19 20192019-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1983-46322019000100307en10.4034/pboci.2019.191.07
institution SCIELO
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country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Andrade Júnior,Carlos Vieira de
Gomes,Nathália Rose da Silva
Mello,Gabriela Souto Vieira de
Costa,João Gomes da
Vanderlei,Aleska Dias
Santos,Aldenir Feitosa dos
spellingShingle Andrade Júnior,Carlos Vieira de
Gomes,Nathália Rose da Silva
Mello,Gabriela Souto Vieira de
Costa,João Gomes da
Vanderlei,Aleska Dias
Santos,Aldenir Feitosa dos
Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
author_facet Andrade Júnior,Carlos Vieira de
Gomes,Nathália Rose da Silva
Mello,Gabriela Souto Vieira de
Costa,João Gomes da
Vanderlei,Aleska Dias
Santos,Aldenir Feitosa dos
author_sort Andrade Júnior,Carlos Vieira de
title Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
title_short Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
title_full Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
title_fullStr Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
title_full_unstemmed Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
title_sort gustatory stimulations and their capacity influence buffering of the saliva
description 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.
publisher Associação de Apoio à Pesquisa em Saúde Bucal
publishDate 2019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1983-46322019000100307
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