Open AccessStudy on the salivation effect of encapsulated food products containing Sichuan pepper oil
Author(s) -
Ryo Koufuchi,
Kaneko Mie,
Takahashi Kei,
Ono Hiroyuki,
Ogasawara Tomohiko,
Abe Michiro,
Saito Ichiro
Publication year - 2019
Publication title -
clinical and experimental dental research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.464
H-Index - 9
ISSN - 2057-4347
DOI - 10.1002/cre2.149
Subject(s) - dryness , saliva , ingestion , food science , swallowing , medicine , dry mouth , pepper , biology , dentistry , immunology
Sichuan pepper is a plant belonging to the genus Zanthoxylum and family rue. To evaluate whether Sichuan pepper oil boosts saliva secretion using an encapsulated food product containing the oil in subjects presenting with mouth dryness. We evaluated subjective symptoms that changed with a decrease in salivary secretion in the subjects by evaluating the number of Candida colonies and by conducting interviews. The study results demonstrated that salivary secretion increased by 39.4% ± 37.6% after single ingestion of the product, and an additional 8.7% ± 13.2% and 6.3% ± 31.2% following continuous ingestion over 2 and 4 weeks, respectively. These findings suggested that the product rapidly promotes and maintains salivation. Regarding the proliferation of Candida colonies in subjects with mouth dryness, a negative correlation was observed between Candida colony number and salivary secretion quantity. Additionally, interviews revealed that subjective symptoms, such as mouth dryness, discomfort and pain in the mouth, difficulty swallowing the saliva, and feeling of stickiness in the mouth, improved shortly after single ingestion of the product, and mouth dryness was reduced by continuous consumption of the product. These findings indicated that the product studied promotes rapid salivary secretion, is effective in reducing the number of oral Candida colonies, and improves subjective symptoms such as mouth dryness.