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Eye Blink Responses to the Four Basic Taste Stimuli in Healthy Young Humans

Journal of Behavioral and Brain Science 2013年第4期3卷 379-384页

作者： Ichiro Ashida yuko tamaki Yozo Miyaoka Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan Department of Health and Nutrition University of Niigata Prefecture Niigata Japan

Taste stimuli can elicit facial responses, and the facial responses may be useful indexes of taste sensations. In this study, we propose that eye blinking is also elicited by taste stimuli and we examined eye blink responses in six healthy young adults. Low and high concentration solutions of the four basic taste qualities (sweetness, saltiness, sourness, and bitterness) and distilled water were delivered via a silicone tube. Facial responses were recorded by a video camera and eye blink responses were identified. The number of eye blinks in the 5 s following stimulation, and the latency and duration of the first eye blink, were quantified. High concentrations of sour and bitter solutions increased the number of eye blinks (195% and 227%, respectively;P P

关键词： Eye Blink Gustofacial Response Taste Adult Humans

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Classification of Masseter Activity Patterns during Chewing in Healthy Young Adults: The Effect of Taste Signals

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Journal of Behavioral and Brain Science 2013年第5期3卷 432-439页

作者： Yozo Miyaoka Ichiro Ashida Takako Yamazaki Naoko Ito yuko tamaki Shin-ya Kawakami Hajime Iwamori Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan Department of Health and Nutrition University of Niigata Prefecture Niigata Japan

This study examined the effects of the textural properties and chemical components of foods on masseter activity patterns. Ten healthy young participants (seven men and three women) were asked to chew four gummy candies with different flavors while their masseter activities were recorded by a surface electromyogram. The masseter activity patterns during chewing were analyzed quantitatively using a TP technique, generating three TP values (T25, T50 and T75). The textural analysis included four representative properties, and six sugars and four organic acids were tested in the chemical analysis. The hierarchical cluster analysis classified the T25 and T75 values into four subclusters and classified the T50 values into three subclusters. Two T75 subclusters differed significantly in the combined amounts of the two predominant sugars (sucrose and maltose);however, these T75 subclusters did not differ in their organic acid contents or textural properties. Therefore, sucrose and maltose affect masseter activity patterns during chewing, particularly in the later stage of masseter activity.

关键词： Taste Chewing Surface Electromyogram Masseter Activity Pattern Cluster Analysis Human

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Quantitative Analysis of Relationships between Masseter Activity during Chewing and Textural Properties of Foods

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Food and Nutrition Sciences 2013年第2期4卷 144-149页

作者： Yozo Miyaoka Ichiro Ashida yuko tamaki Shin-ya Kawakami Hajime Iwamori Takako Yamazaki Naoko Ito Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan Department of Health and Nutrition University of Niigata Prefecture Niigata Japan.

The aim of this study was to quantify the relationships between four physiological parameters of masseter activity during chewing and properties related to the sizes and textures of the six representative test foods. The physiological parameters analyzed were the number of chewing cycles, chewing time, masseter amplitude, and cycle duration, which were obtained from masseter surface electromyography recorded in ten (seven male and three female) healthy, young participants. The six test foods differed in size dimensions (length, width, and height) and in textural properties (hardness, fracturability, and adhesiveness). The quantitative relationships were examined using linear regression. Nine statistically significant regression coefficients were found between the four physiological parameters and the textural properties, but not the height, of the test foods. From the regression coefficients, contributions of the food properties to the physiological parameters were estimated. Individual relationships between the physiological parameters and textural properties of the test foods are discussed in relation to their physiological implications.

关键词： Surface Electromyogram Masseter Physiological Parameters Chewing Textural Properties Human

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Luminescence study of europium(III) tris(β-diketonato)/phosphonate complexes in chloroform

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Journal of Rare Earths 2008年第2期26卷 185-191页

作者： Stefan Lis Zbigniew Piskula Krzysztof Staninski Sayaka tamaki Masayuki Inoue yuko Hasegawa Department of Rare Earths Faculty of Chemistry Adam Mickiewicz University Grunwaldzka 6 Department of Chemistry Faculty of Science Science University of Tokyo

The extraction of Eu（Ⅲ） with β-diketone, HA, and monodentate or bidentate Lewis bases, B, into chloroform and the luminescence properties of the extracted species were studied. Pivaloyltrifluoroacetone, Hpta, and 2-thenoyltfifluoroacetone, Htta, were used as the β-diketones. The Lewis bases, B, were tetraethyl methylene diphosphonate, POPO, which was bidentate, and diethyl benzylphosphonate, PhPO which was monodentate. Based on the extraction data, the stability constants, log β, of the first complexes between tfis（β-diketonato）Eu（Ⅲ） and the phosphonate, EuA3B, were determined to be 6.0 for the POPO complex and 3.40 for the PhPO complex. The Eu（Ⅲ） luminescence intensity in the EuA3POPO was larger than EuA3 where A was either pta or tta at similar concentrations of Eu（Ⅲ）, while that in Eu（pta）3PhPO was stronger than EuA3; however, in Eu（tta）3PhPO, it was weaker than Eu（tta）3. The POPO functions as a sensitizer, and the PhPO functions as a quencher for the tta chelate and as a sensitizer for the pta chelate. From the lifetime and quantum yield, φ, of the Eu（Ⅲ） luminescence in the complexes as well as the observation of the extractability of Eu（Ⅲ） with the Hpta and the phosphonates and of the luminescence spectra of the complexes, it was confirmed that the extraction of Eu（Ⅲ） was remarkably enhanced with a β-diketonate and a strong Lewis base, and also the ternary complex that was formed as the extracted species, showed luminescence enhancement. This phenomenon may be due the formation of a strong bond between the Eu（Ⅲ） and the strong Lewis base leading to more hydrophobicity in the extracted species and also to more effective energy transfer from the Lewis base to the Eu（Ⅲ）. It was not significant whether the donor atoms were N or O.

关键词： tris(β-diketonato)Eu(Ⅲ) extraction luminescence phosphonate ligands rare earths

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