Abstract：
This study explores the impact of various types of carbonation on sensory stimulation in the mouth, salivary secretion and the neurotransmitter substance P (SP), as well as body responses such as heart rate (HR) and Galvanic Skin Response (GSR). Three types of carbonation (one made using a soda machine, another carbonated with a gasifier, and the last commercial sparkling water) were used to produce different bubbles resulting in distinct sensory characteristics assessed by a trained panel. The impact of carbonation was measured by recording changes in salivary flow rate, SP levels, salivary secretory immunoglobulin A (SIgA), HR, and GSR in fifteen healthy participants. The results showed that the bubble type only affected the sensory perception of carbonation. Regardless of bubble type, carbonation increased salivary flow rate and SP values, SigA and HR. These characteristics are being sought to improve treatments for dysphagia or dry mouth. Therefore, these findings highlight the potential therapeutic application of carbonation in these situations.
摘要：
这项研究探讨了各种类型的碳酸化对口腔感觉刺激的影响，唾液分泌和神经递质物质P（SP），以及身体反应，如心率（HR）和皮肤电反应（GSR）。三种类型的碳酸化(一种是用苏打水机制造的，另一个用气化炉碳化的，和最后的商业气泡水）用于产生不同的气泡，从而产生由受过训练的小组评估的不同感官特征。通过记录唾液流速的变化来测量碳酸化的影响，SP级别,唾液分泌免疫球蛋白A（SIgA），HR,和GSR在15名健康参与者中。结果表明，气泡类型仅影响碳酸化的感官知觉。不管泡泡类型，碳酸化增加唾液流速和SP值，HR和GSR。正在寻求这些特征以改善吞咽困难或口干的治疗。因此,这些发现突出了碳酸化在这些情况下的潜在治疗应用。
