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Title: Descriptive analysis of the masticatory and salivary functions and gustatory sensitivity in healthy children
Authors: Salome Marquezin, Maria Carolina
Pedroni-Pereira, Aline
Araujo, Darlle Santos
Rosar, Joao Vicente
Barbosa, Tais S.
Castelo, Paula Midori [UNIFESP]
Keywords: Bite Force
Taste PerceptionAlpha-Amylase
Taste Sensitivity
Bite Force
Issue Date: 2016
Publisher: Hindawi Publishing Corp
Citation: Acta Odontologica Scandinavica. Abingdon, v. 74, n. 6, p. 443-448, 2016.
Abstract: Objective: The objective of this study is to better understand salivary and masticatory characteristics, this study evaluated the relationship among salivary parameters, bite force (BF), masticatory performance (MP) and gustatory sensitivity in healthy children. The secondary outcome was to evaluate possible gender differences.Materials and methods: One hundred and sixteen eutrophic subjects aged 7-11 years old were evaluated, caries-free and with no definite need of orthodontic treatment. Salivary flow rate and pH, total protein (TP), alpha-amylase (AMY), calcium (CA) and phosphate (PHO) concentrations were determined in stimulated (SS) and unstimulated saliva (US). BF and MP were evaluated using digital gnathodynamometer and fractional sieving method, respectively. Gustatory sensitivity was determined by detecting the four primary tastes (sweet, salty, sour and bitter) in three different concentrations. Data were evaluated using descriptive statistics, Mann-Whitney/t-test, Spearman correlation and multiple regression analysis, considering =0.05.Results: Significant positive correlation between taste and age was observed. CA and PHO concentrations correlated negatively with salivary flow and pH
sweet taste scores correlated with AMY concentrations and bitter taste sensitivity correlated with US flow rate (p<0.05). No significant difference between genders in salivary, masticatory characteristics and gustatory sensitivity was observed. The regression analysis showed a weak relationship between the distribution of chewed particles among the different sieves and BF.Conclusions: The concentration of some analytes was influenced by salivary flow and pH. Age, saliva flow and AMY concentrations influenced gustatory sensitivity. In addition, salivary, masticatory and taste characteristics did not differ between genders, and only a weak relation between MP and BF was observed.
ISSN: 0001-6357
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Appears in Collections:Artigo

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