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Stimulation to the oral cavity increase splanchnic circulation and diet‐induced thermogenesis after drink intake
Author(s) -
Hamada Yuka,
Hayashi Naoyuki
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.654.2
Subject(s) - postprandial , mastication , crossover study , stimulation , medicine , masticatory force , splanchnic , taste , meal , anesthesia , blood flow , endocrinology , placebo , chemistry , dentistry , food science , alternative medicine , pathology , insulin
We recently showed that postprandial splanchnic circulation and diet‐induced thermogenesis (DIT) were greater after slowly eating a test meal than eating the same rapidly (Hamada et al., 2016). It is still unclear whether this is due to masticatory stimulation or the duration of taste stimulation to the oral cavity. The present study examined effects of these stimulations on postprandial splanchnic circulation and DIT. Eleven healthy normal‐weight males (mean±SD: age, 23±1 years; height, 176±4 cm; body mass, 68±5 kg; BMI, 22±1 kg/m 2 ) participated in three trials with a randomized crossover design. A 200‐mL cocoa‐flavored drink (200 kcal) was divided into ten 20‐mL cups. After the baseline measurement for 20 min in the overnight fasting state, the subjects swallowed the ten 20‐mL test drinks over a 5‐min experimental period in three ways on different days. In the control trial (C trial), subjects swallowed one 20‐mL test drink every 30 s. In the long‐duration (taste) stimulation trial (T trial), subjects kept the 20‐mL test drink in their mouth for 30 s without mastication, and then swallowed it (stimulation; control + taste). In the masticatory stimulation trial (M trial), subjects masticated the 20‐mL test drink for 30 s at a frequency of once per second, and then swallowed it (stimulation; control + taste + mastication). Blood flow in celiac artery (CA BF) was calculated from the diameter and the blood velocity. Oxygen uptake was measured until 90 min after the last test drink was swallowed. DIT was calculated from the body mass and increments of oxygen uptake after swallowing the test drink relative to the baseline obtained before the start of each trial. The CA BF accumulated over 90 min after swallowing the test drink was significantly greater in the M trial than in the C trial (mean±SEM: C trial, 3.1±0.5 L; T trial, 3.7±0.6 L; M trial, 4.2±0.8 L). The DIT accumulated over 90 min after swallowing the test drink was significantly greater in the M trial than in the C and T trials (C trial, 43±5 cal/kg; T trial, 75±9 cal/kg; M trial, 107±12 cal/kg). These results suggest that mastication and the duration of taste stimulation to the oral cavity both increase CA BF and DIT. Support or Funding Information This work was supported by JSPS KAKENHI Grant Number 15J11944.