Comparison of oral physiological and salivary rheological properties of Chinese Mongolian and Han young adults
| Autor: | Jianshe Chen, Xinmiao Wang, Jing Wu, Liqin Zhao, Wenyao Ma, Donghao Zhang, Peter J. Wilde, Sirguleng, Mengxin Hu, Tian Ma |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Saliva China Saliva secretion Physiology 03 medical and health sciences Young Adult 0302 clinical medicine Tongue Ethnicity Pressure Medicine Humans Young adult Chinese han Whole saliva General Dentistry business.industry Shear viscosity 030206 dentistry Cell Biology General Medicine Bite force quotient stomatognathic diseases 030104 developmental biology Otorhinolaryngology Red meat business Rheology |
| Zdroj: | Archives of oral biology. 123 |
| ISSN: | 1879-1506 |
| Popis: | Objectives Consumers’ oral physiology and salivary properties are greatly dependent on dietary backgrounds, and this in turn may impact food perception and preferences. Scarce studies are available on the oral physiology and salivary rheology of Chinese participants with different dietary and ethnic backgrounds. Design This study examined two ethnic groups, Chinese Han and Chinese Mongolian healthy young adults, and explored the differences in oral physiology and salivary rheological properties. Official data suggested that Chinese Mongolians tend to consume more red meat and dairy, and Chinese Han tend to consume more carbohydrates. 200 Han and 104 Mongolian participants were evaluated for the oral physiological and salivary rheological parameters (maximum bite force of incisor and molar teeth, maximum tongue pressure and maximum oral volume; the surface tension, shear viscosity and extensional viscosity of unstimulated and stimulated whole saliva samples). Results Distinct differences between two ethnic groups were found, particularly in their bite forces and salivary physical properties. Chinese Mongolian participants had significantly higher incisor bite force (168 N) than Chinese Han (146 N). In addition, Chinese Han had significantly lower unstimulated whole saliva flow rate than Chinese Mongolians; and significantly higher salivary surface tension, shear viscosity and extensional viscosity, in both unstimulated and stimulated whole saliva samples. Conclusions Chinese Han and Chinese Mongolian participants exhibited different oral physiological and salivary rheological properties; and considering the dietary differences between the two ethnicities, the findings from this study suggest possible associations between dietary habits and oral physiological & saliva rheological properties. |
| Databáze: | OpenAIRE |
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