감미감도와 타액자당분해효소활성의 상관성
CORRELATION BETWEEN SWEET SENSITIVITY AND SALIVARY SUCRASE ACTIVITY
김지강,
소속 상세정보
김지강 ( ) - 원광대학교 치과대학 예방치과학교실
KMID : 0355419900140020193
Abstract
The purpose of this study was to investigate the relationship between sweet sensitivity to sucrose and the amount of sucrose intake. Sucrose intake was measured by salivary sucrose activity. Ninety dental students were examined for their sweet sensitivity to sucrose using fourteen sucrose solutions which concentration was from 0.00005 M to 0.4096 M. 5 ml of each solution was used to rinse the oral cavity for ten seconds and then the intensity of the sweet taste was recorded from 0 to 5. Intensity number 2 was considered as the recognition threshold for sweet. All figures of fourteen solutions were added together to represent the sweet sensitivity Stimulated saliva 2m1 was mixed with 0.2g of sucrose and left to stand for thirty minutes at room temperature. A small aliquot of the mixture was applicated to a Glukotest test strip which color change from yellow to green was to mean the presence of liberated glucose by sucrase. There was weak but significant positive correlation between the recognition threshold for sweet and salivary sucrose activity. There was also weak but significant negative correlation between the sweet sensivity and salivary sucrose activity. Therefore, it is highly possible that one who is sensive to sweet tends to intake less sucrose and vice versa.
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